Pete's Recipe Book

Pete’s Louisiana Spicy Chicken & Rice (2013)

(Adapted from “Pan-Cooked Chicken Dishes”)


Serves 2

Ingredients

1/2 tsp Paprika
1 Onion, finely sliced(s)
1 Red pepper, cut into fine slices, deseeded (s)
1 tsp dried thyme
2 Garlic, finely chopped (s)
2 chillies, deseeded & finely chopped (s)
2 tbsp shredded flat leaf parsley
2 tbsp Schwartz perfect shake “chicken”, herb & spice blend
4 Chicken thighs, de-skinned & de-boned cut into chunks (p)
6 chopped tomatoes (s)
100g long grain rice
225mL stock, made from a Knorr “chicken stockpot”
A few drops of Tabasco

Method

Prepare the chicken & cut into chunks.
In a frying pan, sprayed with Fry Light, cook the chicken, seasoned with the chicken blend, until browned, add the peppers & onion, cook until soft, add the rice, chillies, and paprika, cook until the rice is coated with the juices from the pan.
Add the stock & cook for 10 mins, add the thyme, tomatoes, & simmer, covered for 20 mins. Sprinkle a few drops of Tabasco & season to taste.
Add the parsley and serve.

Attached Images

Pete’s Lime & Sweet Chilli Chicken (2013)

Serves 2

Ingredients

½ Tsp smoked paprika
1 Lime zest & juice (s)
2Tbsp sweet chilli sauce (3syn/2=1.5 syn per person)
400g Sainsbury’s mini fillets (s)
S&P

Method

In a glass bowl, add the juice & zest of the lime, chilli sauce, paprika & chicken, mix well, cover and marinate for at least 30 mins in the fridge.
In a shallow pan, sprayed with frylight, on a medium heat, cook the chicken, (throwing away the marinade) turning from time to time for about 15 mins until the chicken is cooked.
Serve on a bed of salad.

Attached Images

Pete’s Lemon Chicken (2013)

(Based on SW “A taste of Asia”)

Serves 2

Ingredients

¼ tsp Chilli flakes
1 Egg (p)
1 tsp Garlic salt
1 tsp Turmeric (for colouring)
1 tbsp. Sweetener
1 tbsp. Cornflour or “Carrs sauce flour” (3.5 syns/2=1.75 syns per person)
2 lemons, washed, zested & juiced (s)
2 tbsp. light soy sauce
100g Long grain rice
125mL Chicken stock
250g Chicken breast, cut into strips (p)
S & P

Garnish

1 Spring onion, finely sliced (s)
1 Chilli, de-seeded & finely sliced (s)

Method

Cook the rice as per the instructions on the packaging.
Mix the egg with the turmeric & ½ tbsp. of the cornflour in a small glass bowl, season with salt & pepper, add the chicken, mix well & cover, chill in the fridge for at least 30 mins.
Spray a wok with frylight, heat up and cook the chicken on a high heat, stirring all the time until cooked, remove from the pan, keep warm, clean the wok & spray with frylight.
Mix the remaining cornflour with the lemon zest, juice, stock, sweetener, soy sauce, garlic salt & chilli flakes. Add to the hot wok & bring to the boil, add the chicken, keep stirring until the sauce has thickened & the chicken is coated. Plate up with rice & garnish.

Attached Images

Pete’s Leek Paella (2013)

Serves 2

Ingredients

1 Chilli, deseeded & finely chopped (s)
1 Medium size leek, finely sliced (s)
1 Lemon, zested & ½ lemon’s juice, the rest sliced into wedges (s)
1 tsp Turmeric
1 tsp Paprika
2 Garlic clove, finely chopped (s)
2 large tomatoes, chopped into small pieces (s)
75g Sainsbury’s sweet & smoky, cubed, Chorizo sausage (7syns /2=3.5 syns per person)
75g Mushrooms, cut on half (s)
125g Paella rice
500mL Chicken stock
Cupful of frozen peas (s)
Option
* Frozen seafood

Method

Spray a large frying pan with frylight, cook the leek for 5 mins or until they are soft but not browned.
Add the chorizo sausage, turmeric, tomato, mushrooms, lemon zest & juice, paprika, garlic, cook until the oil in the sausage comes out, add the rice & mix well, add the stock, cover & bring to the boil, reduce the heat to a simmer & cook for 15 mins, do not stir or open the lid until adding the peas, add the peas (* seafood if required) cook until all the liquid has been absorbed. Serve with lemon wedges.

Attached Images

Pete’s Leek & Sausage Bake (2013)

Serves 2

Ingredients

1 Large Leek, sliced lengthways, then cut into 3cm sections (s)
1 Schwartz 4 cheese mix (9syns/2=4.5 syns per person)
2 Sainsbury’s “B.G.T.Y” extra lean Cumberland sausages (2 syn/2=1 syn per person)
300ml Skimmed milk
Aromat seasoning
* optional. 30g Cheddar cheese (1Hea/2=0.5 syns per person)
(B.G.T.Y=Be Good To Yourself)

Method

In a frying Pan, sprayed with frylight, cook the sausages until browned, remove & cut each sausage into 4, return the sausage to the pan and brown the cut ends, remove & set aside.
Boil a pan of salted water, when boiling drop the leek in, boil for 5 mins then remove & drain.
In the same saucepan make the cheese mix as per instructions on the packet, return the leeks & mix well, cook for a further 5 mins then tip into an oven-proof dish, add the sausage & sprinkle with Aromat.
*Add cheddar if you want more cheese flavour.
Cook in a pre-heated oven at 180C for 10 mins or until the topping has gone brown.
Serve with a side salad.

Attached Images

Pete’s Leek & Potato Soup (2013)

Serves 2

Ingredients

1 Large Floury Potato, (Maris Piper, King Edward) Cut into 2cm cubes
1 Large Leek cut lengthways, then 3cm sections (s)
1 Onion, finely chopped (s)
1Ltr vegetable stock
S & P
Sprig of parsley (for decoration only)

Method

Spray a saucepan with frylight, cook the onions & Leek for a few mins until soft, add the potato, and mix well. Add the stock & bring to the boil, reduce to a simmer for 10 mins then remove from the heat, with a hand blender, blend to a smooth soup, taste and season.
Return to a low heat for a further 10 mins then serve in a warmed bowl. Decorate with a sprig of parsley.

Attached Images

Pete’s Leek & Ham Bake (2013)

Serves 2

Ingredients

1 x 395g ASDA smart price macaroni cheese (3 Syn/2=1.5syn per person)
2 Large leeks cut into 2cm sections (s)
8 Slices of Ham, cut into small pieces (p)
60g Cathedral City mature cheddar (2Hea/2=1Hea per person)
S & P

Method

In a liquidizer, reduce the macaroni cheese to a smooth paste, set aside.
Wash the leeks well to remove any dirt.
Boil the leeks for 10mins then drain. Return to the saucepan.
Add the ham & macaroni cheese & mix well, season to taste, share out between 2 oven-proof dishes (18x12x3cm).Top with half the cheese on each dish.
Bake at 180C for 20-30 mins until the cheese has browned.

Attached Images

Pete’s Lamb Kebabs (2013)

Serves 2

Ingredients

½ tsp Cumin
½ tsp Coriander
½ tsp Turmeric
½ tsp Chilli Flakes
1 Garlic clove
250g Low fat lamb mince (p)
Juice from ½ lemon (s)
Small quantity of mint & parsley
S & P

Method

Place all ingredients except the meat in a small food processor, reduce to a paste, remove & place in a glass bowl, mix with the meat, season.
Soak the skewers in water to prevent them burning.
Get a small handful of the mix & form a kebab around a skewer & place on a shallow oven-proof tray. Place in the fridge to allow them to firm up,
Either cook on a BBQ, under the grill or in the oven.
Pre-heat the grill or oven before cooking the kebabs, turn over several times until cooked.

Attached Images

Pete’s Kofta Curry (2013)

Serves 2

Ingredients for Kofta’s

1 Egg (p)
1 Green Chilli, deseeded & finely chopped (s)
1 Tsp Garam Masala
3 Shallots (s)
250g Extra lean beef mince (p)
S & P

Ingredients for sauce

1 Onion, finely chopped (s)
1 Garlic clove, crushed (s)
1 Tsp Turmeric
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Madras curry powder
1 Tbsp. Sweetener
15cm Cube of ginger
500g Passata (s)

Method

In a mini chopper, chop up the shallots, chilli & garam masala, add mix to a glass bowl with the beef mince, egg & season well, mix together, cover & leave in the fridge for 1 hr. to marinate.
Remove and scoop a small quantity of the mix & shape into meatballs, cook in a frying pan, sprayed with frylight, until cooked & browned, set aside.
Clean the frying pan out, spray with frylight & cook the onions, garlic & ginger until soft, add all the spices, mix well, add the passata & sweetener bring to the boil, then reduce the heat to a simmer, add the Kofta meatballs & cover, cook for 30 mins.

Attached Images

Pete’s Kebab, Wedges & Salad (2013)

Serves 2


1 Pack of *Bob’s Turkey Kebabs (p)
1 Large potato, cut into wedges
1 Lettuce, cut into strips (s)
1 Large tomato, cut into wedges (s)

* Bob Willock Butchers 251 Longmore Rd. Shirley. Solihull B90 3ER 0121-744-2194

Method

Defrost the kebabs if frozen, and then place across an oven-proof dish, pre-heat the oven to 180C.
Cut the potato into wedges, part boil in salty water for 5 mins, remove and drain, return to the pan and allow the steam to escape, spray with frylight & add any seasoning of your choice, shake the pan to coat all over then tip onto a flat tray, sprayed with frylight. Place in the pre-heated oven & cook for 30 mins, turn over at half time, until the wedges are browned to your liking.
Turn the grill on & cook the kebabs for 20 mins or until they are cooked, keep turning the kebabs, when cooked remove & keep warm.
Prepare the salad.
Plate up.

Attached Images