Pete's Recipe Book

Pete’s Lamb Curry (2014)

Serves 4

Ingredients

1 Tsp Sweetener
1 Tsp Turmeric
1 Tbsp. Cumin seeds
1 Tbsp. Coriander seeds
1 Tbsp. Cardamom seeds
1 Medium potato, cut into small chunks
1 Cinnamon stick
1 Onion, cut into small chunks (s)
1 Red pepper, sliced & chopped (s)
1 Chilli de-seeded & chopped (s)
2 Garlic cloves, crushed (s)
2cm Ginger
150ml Fat free yogurt (c)
400g Lean lamb, cut from a small shank, de-boned by Butcher (p)
400g Chopped tomatoes (s)

Method

Cut the Lamb into chunks & remove as much fat as possible, then put the lamb in a Pyrex bowl, add the yogurt, garlic, ginger, season with salt & pepper, mix well & marinate for at least 2hrs, preferably overnight.
Put the seeds into a food processor & reduce to a powder, or use a pestle & mortar, then put into a frying pan, sprayed with frylight.
Add the onion, peppers & chilli, cook until soft, add the turmeric, spices, sweetener & the lamb, cook until brown, add the potato, add the paste, cinnamon stick, tomatoes, cover & cook for 2 hrs until the lamb is cooked, add water if required, to keep moist.

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Pete’s Garlic Mushroom Chicken (2014)

Serves 2

Ingredients

2 Chicken breasts (p)
2 Garlic cloves, crushed (s)
4 Tbsp. Quark (p) (c)
8-10 medium size mushrooms, thinly sliced (s)
Handful of chives, cut into small pieces
S & P

Method

Preheat the oven to 180C.
Cook the mushrooms in a frying pan until cooked with the garlic set aside & allow to cool.
In a mixing bowl mix the quark with the chives, add the cooled mushrooms & mix well, season & set aside.
Cut a pocket in each chicken breast & spoon the mushroom in to each one, place in an ovenproof dish. Cook for 15-20 mins until the chicken is cooked.
Serve with a bed of salad.

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Pete’s Curried Butternut Squash & Carrot Soup (2014)

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Carrot, finely grated (s)
1 Knorr curry flavour pot (1.5 syns/4=0.375 syns per person)
1 Tbsp. Sweetener
2 Garlic cloves, crushed (s)
250g Vegetable stock, made with a Knorr stockpot
450g Peeled, chopped & de-seeded butternut squash (s)
S & P

Method

In a saucepan, sprayed with frylight, cook the onion & garlic for 5 mins until its soft, add the butternut squash & carrot, and mix well.
Add the vegetable stock, bring to the boil then reduce the heat, add the curry flavour pot & sweetener, cook for 20 mins, remove from the heat & liquidise to a smooth soup, season well.

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Pete’s Curried Beans & Sausage-2 (2014)

Serves 2

Ingredients

1 Knorr curry flavourpot (2 syns/2=1 syn per person)
6 Sainsbury’s B.G.T.Y low fat Cumberland sausages (6 syns/2=3 syns per person)
400g Baked beans (p)
400g Chopped Tomatoes (s)

Method

Cook the sausages in a frying pan, sprayed with frylight, until browned, remove & set aside.
In a bowl mix the beans, tomatoes with the flavourpot. Place three sausages in a small ovenproof casserole dish, then cover with the bean/tomato mix, cover with cooking foil & cook in a pre-heated oven at 180C for 20 mins, remove the foil then continue to cook for 15-20 mins until the sausages are cooked & the beans are bubbling.

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Pete’s Chinese Chicken Curry (2014)

Serves 2

Ingredients

* ½ Tsp Chilli powder
½ Tsp Ginger powder
½ Tsp Garlic powder
* 1 Tsp Madras curry powder
1 Tsp Turmeric
1 Tbsp. 5 Spice
1 Tbsp. Tomato puree
2 medium size onions cut into quarters (s)
2 Spring onions cut into 30 cm pieces (s)
100g Garden peas (p) (f)
150g Pre-cooked chicken (p)
500mL Chicken stock
* For a hotter end product increase these amounts

Method

In a frying pan, sprayed with frylight, brown the chicken, add the onion & the spices, chicken stock & bring to the boil & then reduce to a fast simmer for 20 mins, add the tomato puree & thicken remaining liquid. 5 mins before serving add the peas & spring onions.
Serve with rice of your choice.

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Pete’s Chinese Grazed Egg (2014)

Serves 2

Ingredients
2 Medium eggs (p)
1tsp Turmeric
1Tbsp Hot madras curry powder

Method

Using an old saucepan, fill with cold water & bring to the boil.
Place the eggs in & cook for exactly 5 mins, carefully remove with a spoon.
Gently crack the shells all round, being careful not to break pieces off.
Add the spices to the water, reduce to a simmer, return the cracked eggs to the water & cook for another 5 mins.
Remove & carefully shell the eggs. Enjoy!
(Try different spices & times to get different results)

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That's ace. Is the taste subtle or noticable? I love hard boiled eggs. Never thought about being able to add flavor to them. Nice one :thumb up:

This looks really good! Could be a great hangover remedy on Saturdays lol

Pete’s Chicken & Mushroom with mustard sauce (2014)

Serves 2

Ingredients

1 Garlic clove, finely chopped (s)
1 Onion, finely chopped (s)
1 Knorr chicken stockpot
1 Lemon, grated zest & juice (s)
1 Tbsp. Wholegrain mustard
1 Tbsp. Schwartz “perfect shake” herb & spice blend
2 Chicken breasts (p)
2 Tbsp. White wine vinegar
2 Tbsp. Tomato puree (s)
60g Strong cheddar, grated (2Hea/2=1 Hea per person)
100g Mushrooms, quartered (s)
200mL Hot water
250g Fromage frais (c)
S & P

Method

Place the chicken in a glass bowl, sprinkle the chicken blend, add the lemon zest & juice, mix well then cover, place in the fridge for at least 1hr.
Heat a frying pan, sprayed with frylight, add the onion & garlic, cook until soft, add the chicken stockpot, mix until dissolved, add the chicken & cook on a high heat for 15 mins until the stock has been reduced by half.
Add the mushrooms, tomato puree, water & white wine, season well, cook for a further 15 mins, check that the chicken is cooked fully.
In a glass bowl mix the mustard & fromage frais.
Add the cheese to the chicken & mix until the cheese has dissolved, remove from the heat, and wait for a couple of minutes then add the fromage frais, 1Tbsp at a time, mixing fully before adding more. Keep on a low heat, then plate up, serve with rice or pasta.

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Pete’s Chicken & Mixed Bean Casserole (2014)

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Chicken stockpot
1Tbsp Hot Paprika
1Tbsp Tomato Puree (s)
2 Garlic Cloves, finely chopped (s)
100g Mushrooms, quartered (s)
400g Mapolina 5 Bean salad (p) (f)
460g Skinless Chicken thigh fillet, cut into chunks (p) (approx. weight)
500g Passata (s)
S & P

Method

Pre-heat the oven, set on the “Eco” setting (90C)
Cook the chicken chunks in a casserole dish until the chicken is all white, allow to brown, add the stockpot, onion & garlic, cook for 5-10 mins mixing well.
Add the beans & liquid, passata & mushrooms, mix then add the paprika, tomato puree & season well, cover & bring to the boil then reduce the heat to a simmer for 10 mins then transfer to the oven if you want a long slow cook. Serve with rice.

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