Pete's Recipe Book

Pete’s Chicken Chasseur (2013)

Serves 2

Ingredients

1 Tsp Tarragon
1 Tbsp Tomato Puree (s)
2 Tbsp White wine vinegar
2 Chicken breasts cut into chunks, (p)
2 Garlic cloves (s)
6 Shallots (s)
150g Mushrooms, cut into slices (s)
250mL Chicken stock
250ml Passata (s)

Method

In a frying pan or casserole dish, sprayed with frylight, brown the chicken, set aside. Deglaze the pan with the white wine vinegar.
Cook the shallots until soft, add the garlic, cook for 5 mins, add passata, tomato puree, and cook until the liquid has reduced by 50%.
Return the chicken to the pan, add mushrooms, stock & tarragon, and cook covered for 15 mins on a low light until the chicken is cooked.
This can also be cooked for several hours on an eco setting in the oven.

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Pete’s Chicken Cacciatore (2013)

Serves 2

Ingredients

1 Onion, sliced (s)
1 Garlic cloves, crushed (s)
1 Tbsp. dried basil
1 Tbsp. Schwartz “perfect shake, chicken” herb & spice blend
2 Chicken Breasts, sliced (p)
3 Tbsp. Fromage Frais (c)
100-150g Rice or Pasta of your choice
700mL Passata (s)

Method

Pre-heat the oven to 180C.
In a frying pan, sprayed with frylight, cook the chicken until its gone white.
In a sauce pan, cook the onions, allow going soft, adding the garlic, basil & passata, mixing well, cook for 10 mins & thickens.
Add the chicken to an oven-proof dish, sprinkle with the spice blend, add the contents of the saucepan & cook for 20 mins in the oven.
Cook the Rice/Pasta of your choice.
Remove the dish from the oven, allow to cool slightly, mix the fromage frais with the contents, and serve. (If it splits, don’t worry, it will still taste ok)

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Pete’s Chicken & Vegetable Casserole (2013)

Serves 4

Ingredients

1 Tbsp. dried parsley
2 Carrots, cut into 1cm rings (s)
2 Leeks, cut into rings (s)
4 Shallots, cut in half (s)
250g Mushrooms into quarters (s)
250g Chicken stock
250g Fresh Chicken, cut into chunks (p)
500mL Passata (s)
S & P
Served with rice
Method

In a casserole dish, sprayed with frylight, cook the chicken until it’s all white. Add the onion, carrot, leeks, parsley & shallots, cook for 5 mins then add the stock & passata, season well & bring to the boil, reduce the heat & cover.
Preheat the oven to the “Eco” setting if you have it. (90C)
Place the casserole dish in the oven for several hours until you are ready for your meal, prepare the rice as per the packet instructions.
You could cook in a slow cooker if you want at the point where you would put it in the oven!

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Pete’s Chicken & Spicy Beans (2013)

Serves 2

Ingredients

1 Tsp Tarragon
1 Tbsp Tomato Puree (s)
2 Tbsp White wine vinegar
2 Chicken breasts cut into chunks, (p)
2 Garlic cloves (s)
6 Shallots (s)
100g long grain rice
150g Mushrooms, cut into slices (s)
250mL Chicken stock
400ml Chopped Tomatoes (s)
400mL Mixed Beans (p)

Method

In a frying pan or casserole dish, sprayed with frylight, brown the chicken & set aside. Deglaze the pan with the white wine vinegar.
Cook the shallots until soft, add the garlic, cook for 5 mins, add tomatoes, beans, tomato puree, and cook until the liquid has reduced by 50%.
Return the chicken to the pan, add mushrooms, stock & tarragon, and cook covered for 15 mins on a low light until the chicken is cooked.
This can also be cooked for several hours on an eco setting in the oven.
Cook the rice as per the instructions on the packet.
Plate up with the chicken.

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Pete’s Chicken & Pepper Curry (2013)

Serves 2

Ingredients

1 Red Onion, finely sliced (s)
1 Chilli, deseeded & finely chopped (s)
1 tbsp. Cumin
1 tbsp. Cinnamon
1 tbsp. Sweetener
1 tbsp. Cornflower (3.5syns/2= 1.75 per person)
2 Red peppers, chopped into small pieces (s)
2 tbsp. Light soy sauce
2 tbsp. Tomato puree
2 tbsp. Red wine vinegar
2 tbsp. Madras curry powder
2.5cm Cube of ginger, grated
3 Spring onions, chopped (s)
4 Tomatoes, chopped (s)
100g Cooked basmati rice
150mL Chicken stock
200g Cubed chicken breasts (p)

Method

In a bowl, mix together the stock, soy sauce, tomato puree, vinegar, sweetener, madras curry powder & cornflower, set aside.
In a frying pan sprayed with frylight, cook the chicken until white, set aside.
Cook the onion, peppers until soft then add the ginger, cook for 1-2 mins, add the chicken , tomatoes & stock, bring to a boil then reduce to a simmer for 10 mins or until the chicken is cooked & the sauce has thickened, sprinkled the chopped spring onions & serve on a bed of basmati rice.

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Pete’s Chicken & Couscous Bake (2013)

Serves 2

Ingredients

1 Lemon, zested & juiced (s)
1 Onion, finely chopped (s)
1tbsp Schwartz perfect shake, Piri-Piri seasoning
1tbsp chopped parsley
2 Garlic cloves, finely chopped (s)
150g Couscous
300mL chicken stock
450g Chicken thighs, deboned & skin removed, cubed (p)
S & P

Method

In a bowl place the chicken thighs with the zest of the lemon, juice, & the Piri-Piri, mix well, cover in Clingfilm & leave to marinade for at least 1hr,in the fridge.
In a large pan, sprayed with frylight, cook the chicken until browned.
Preheat the oven to 180C.
In an ovenproof dish, fill with couscous, garlic, onion, vegetable stock & salt & pepper, mix well. Place browned chicken on top, cover with foil or a close fitted lid & cook for 20 mins, remove from the oven, add water if a bit dry, finish uncovered for a further 10 mins, plate up & cover with chopped parsley.

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Pete’s Cheese & Broccoli Quiche (2013)


Serves 4

Ingredients

1 Large onion, finely sliced (s)
1 Pack of Bachelors Super Pasta “n” Sauce, cheese & broccoli
3 Eggs, whipped (p)
6 Medium mushrooms cut into small cubes (s)
60g Strong Cheddar cheese (2 Hea/4=0.5 Hea per person)
80g Pack of diced pancetta (8 syns/4=2 syns per person)
125ml water
350ml Skimmed milk (1Hea/4=0.25 Hea per person)

Method

Preheat the oven to 160C.
In a frying pan, cook the pancetta to remove as much fat as possible, drain & add the diced mushrooms & onion, cook for 10 mins.
In a large saucepan, bring the milk & water to the boil; add the pasta, mix & cook at a low boil for 10 mins.
In a glass bowl mix 3 eggs with ½ of the cheese quantity.
In a quiche or lasagne dish tip the pasta, mix the eggs to it & cook for 20 mins, remove & add the remaining cheese, return to the oven for 10 mins.
Serve in warm dishes with a side salad.

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Pete’s Butternut Squash & Red Pepper Curry (2013)

Serves 2

Ingredients

1 Chilli (s)
1 Red Pepper (s)
1 Onion (s)
1 Garlic (s)
1 Small Butternut Squash, cut into small cubes (s)
1 Lime jest & juice (s)
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1 Tsp Madras Curry powder
6 Medium size Tomatoes, cut into quarters (s)
12 Sugar snap peas (s)
(200ml Blue Dragon Coconut milk Light (8 syn / 2= 4 syns per person)
200ml Vegetable stock

Method

Cut the Butternut Squash into small cubes, disregarding the seeds.
In a deep frying pan, sprayed with frylight, cook the onion, chilli, peppers & garlic, cook until soft.
Add the spices & cook for 5 mins, add the butternut squash, tomatoes, sugar snap peas, lime zest & juice & coconut milk, If the milk splits, then ignore, just keep mixing until it thickens. Reduce the heat & cook for 30 mins until the squash is soft & cooked.

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Pete’s Burger & Wedges (2013)

Serves 2

Ingredients

1 Sliced tomato (s)
1tsp garlic salt
1tbsp “all spice seasoning”
1tbsp “English mustard”
1tbsp Oregano
2 lettuce leaves (s)
2 x60g Wholemeal Bap (2Heb/2=1 Heb per person)
3 Maris Piper Potatoes, cut into wedges
4 Bacon Rashers, all fat removed (p)
4 “Be good to yourself” extra lean Cumberland Sausages (2 syn/2=1 syn per person)

Method

Cut each potato into 6 wedges, part cook for 5 mins, drain water then season with the “all spice”, shake the saucepan to coat the potatoes, tip into a flat tray, sprayed with frylight & cook in a pre-heated oven at 180C for 25-30 mins, turn over at half time.
Skin the sausages & mix together with the garlic salt & oregano, with wet hands make into 2 burgers and cook in a hot frying pan, sear on both sides then reduce the heat to low & cook for 20 mins , turning several times.
Cook the bacon until crisp.
Toast the baps, remove and layer each one with the lettuce, tomato slice & mustard, place the burger in one side of the bap & the bacon on the other, close together.

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Pete’s Bubble & Squeak (2013)

Serves 2

Ingredients

2 large potatoes, boiled then mashed
2 Medium Leeks, chopped finely (s)
2 Rashers of bacon, fat removed (p)
3 Eggs, 2 of them fried (p)
400g baked beans (p)

* Optional
100g Mushrooms (s)
100g Tomatoes (s)

Method

Boil potatoes for 10 mins then add the leeks, cook for a further 5 mins then drain.
In a potato masher, mash the potatoes, then add the leek, 1 egg & season well. Allow to cool, then shape into burgers, place in a fridge for 30 mins to stiffen up, heat a frying pan sprayed with frylight, and cook the burgers on both sides until cooked & browned.
Cook the bacon, beans & eggs, also the mushrooms & tomatoes if wanted,

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