Pete's Recipe Book

Pete’s Thai Green Chicken Curry (2013)

Serves 2

Ingredients


Zest of 1 lime (s)
Juice of 1 lime (s)
1medium onion, finely sliced (s)
1tsp sweetener (s)
1tbsp fish sauce (0.4syn per tbsp.)
2 Green chillies, deseeded & finely chopped (s)
100g Jasmine rice or Sainsbury’s Thai Fragrant Rice
200g chicken breast, cut into 1 inch pieces (p)
400ml tin of Blue Dragon Coconut Milk Light, use only 200mL (14.5 syns per tin/4=3.625 syn per person)
Sharwoods Thai green curry paste (2 syns per packet/2=1 syn per person)
Handful of fresh coriander, finely chopped

Method

Heat up a frying pan sprayed with frylight, add the curry paste, cook for 1 minute, add the chicken, mix well, cook for 3 mins then add the onion, chillies, fish sauce, lime zest, lime juice & season.
In a saucepan with the rice in, add 3 cupful’s of water, bring to the boil then reduce the heat slightly, cook until the water has been absorbed, drain & wash the rice under hot water to remove the starch, place the sieve back on the saucepan, cover & allow to steam for a few minutes until all liquid has been used.
Cook for a few minutes then add the coconut milk, bring to the boil then reduce the heat to a simmer, cook for 15 mins until the chicken is cooked, add ½ the coriander then leave to stand for 1 minute.
Plate up the rice in a warmed bowl & add the chicken. Sprinkle with remaining coriander leaves

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Pete’s Jamaican Jerk Chicken, rice & peas (2013)

Serves 2

Ingredients

1 Scotch bonnet chilli (s)
1 lemon, juiced (s)
1 Tsp. dried thyme
1 Tbsp. Jerk Chicken seasoning
2 spring onions, finely chopped (s)
2 cloves garlic, minced (s)
3cm Ginger, grated
200mL Blue Dragon coconut milk light (8syn /2= 4 syns per person)
300g Skinless Chicken thigh fillets (p)
300g long grain rice
300ml chicken stock
400g tin of Gungo peas (p)
Salt and pepper to taste

Method

Clean & cut the chicken, score the skin to allow the marinade to soak in, place in a glass bowl with 1 Tbsp. of Jerk chicken seasoning & the juice of a lemon, mix well with your hands, cover & place in the fridge for at least 1 hr.
Rinse beans and leave to drain.
Make up the chicken stock.
In a frying pan cook the marinated chicken for 30-40 mins until cooked.
Heat a large saucepan sprayed with Fry Light. Add the spring onion, ginger & garlic, cook, stirring, until soft. Add the rice, thyme, beans, coconut milk & stock, bring to the boil. Place the chilli on top. Simmer, covered, for 30-40 minutes or until all of the moisture has been absorbed by the rice. Remove the scotch bonnet chilli, leave to stand for 5 mins, covered. Serve with the cooked chicken.

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Pete’s Yuk Sung with Rice

Serves 2

Ingredients

120g Brown Rice
1 vegetable stock pot
250g low Fat Pork (p)
100g Mushrooms (s)
1 red pepper (s)
1 tbsp ginger
1 tbsp garlic (s)
3 spring onions (s)
3 tbsp light soy sauce
3 tbsp oyster sauce
1 tbsp cider vinegar
Dash of sesame oil
Salt & pepper
1 Washed & chilled Iceberg Lettuce (s)

Method


Weigh out 120g brown rice, tip into a sieve and wash in cold water until the water runs clear.

Add the rice to water and bring to the boil then turn heat down and allow simmering for 40 mins.

Place sieve on the pan and leave on the lit ring for a few minutes with a lid on to allow to steam. Then put to one side.

Put a on a lit ring on high, add mince cook for until it is browned and all liquid has evaporated. Place the mince on a plate and return the wok to the heat, add Fry Light and add the chopped mushrooms, peppers, ginger, garlic , veg stock pot & spring onions & cook for 5 mins then add mince & soy sauce. Finally add oyster sauce.

Add rice and mix thoroughly then cook until the rice is hot, place mixture into freshly washed and chilled Iceberg Lettuce and enjoy!

(Nice with coleslaw)

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Pete’s Xmas Pakoras


Ingredients

1 Red Onion, finely chopped (s)
1 Egg (p)
125g Instant Mash
½ cup frozen peas (p) (f)
1tsp turmeric
1tsp chilli powder
1tsp garam masala
1tsp cumin
2tbsp hot curry powder

Method

Pre heat the oven to 200°C/Gas 6.

Chop the peas & onion in a small food blender until quite fine.

Tip 125g of Instant Mash into a mixing bowl, add the spices, egg & mix together, add the peas & onion, season with salt & pepper, add hot water and mix to a slightly loose mix.
Stand for 2 mins add more water if now too stiff.

Line a baking tray/wire rack with baking paper to prevent sticking, using two tablespoons form” small scone” size amounts and place on the tray.

Spray with Fry Light and bake for approximately 15 mins, remove from the oven, spray again with the Fry Light.

Return to the oven for a further 10-15 mins until browned, remove & leave on a wire rack, allow to cool.

Allow to cool slightly so that the pakoras firm up.

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Pete’s Wild Rice & Beef Skewers

Serves 2

Ingredients

1 Cup of wild rice
1 Tsp turmeric
4 Beef skewers (Argentine Fire Flavour) (Less than 1.5% fat) (p)

( Bob Willock Butchers 0121-744-2194)

Method

Using a small cup, fill with wild rice & tip into a saucepan, add 3 cups of water & the turmeric, bring to the boil and reduce the heat to a slow simmer, cook until water has gone or 20 mins, drain in a sieve and return the sieve to the top of the pan, cover, & steam for a few minutes.
In the meantime, in a frying pan, place the beef skewers in and cook for 8-10 mins each side, (or place on a grill tray or BBQ and cook for 8-10 mins turning several times)
Plate up with the rice and add the cooked beef skewers.
Serve with a side salad.

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Pete’s Vegetable Samosas

Veg Samosas (makes 36) (1syn each)

1/2tsp garam masala
1/2tsp chilli powder
1/2tsp turmeric
1/2tsp cumin
1/2tsp hot madras curry powder
1/2tsp garlic salt
1tsp Amchoor powder
1tsp ground coriander
1 onion, finely chopped (s)
6 Jus Rol Filo pastry sheets (each sheet is 6 syns but is cut into 6=1 syn)
4 medium potatoes, peeled, cooked & mashed
110g frozen peas (p) (f)
1 red chilli, deseeded & chopped (s)

Method

In a microwave cook the peas for 5 mins, set aside. In a frying pan sprayed with Fry Light cook the curry powder, Amchoor, chilli powder, turmeric, cumin, curry powder, garlic salt, coriander, onion, potatoes & peas and stir-fry for 5 mins.
Remove from the heat and add the red chilli, garam masala, season well and set aside.
Heat the oven to 180c; line a baking tray with baking parchment. Working quickly, place six filo sheets on top of each other and cut in half, then cut each half into three strips lengthways giving you 36 pieces, lay out and spray with Fry Light, place a spoonful of the mixture at the bottom of the strip and fold diagonally to enclose the ingredients and form a triangle, press down and fold again until you reach the end, seal the edge down with a pastry brush dipped in water. Repeat until all 36 are made.
Place on a tray and spray with Fry Light and bake for 12-13 mins or until golden in colour, serve while warm.

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Pete’s Jollof Rice


Serves 2

Ingredients

1 Red onion, finely sliced (s)
1 Green Chilli, finely sliced (s)
2 Garlic cloves, finely sliced (s)
3cm Cube of ginger, finely sliced
75g Sugar snap peas (s)
100g Basmati Rice
250mL Vegetable stock
400mL Chopped tomatoes (s)

Method

Cook the onion, chilli, garlic, ginger & tomatoes in a large frying pan sprayed with Fry Light, bring to the boil, reduce to a simmer & add rice, peppers & stock. Season well and simmer for 25-30 mins with a lid on or until the stock has been absorbed by the rice, add the snap peas 5 mins before serving, remove from the heat & fluff the rice, serve with a side salad.

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Subscribing. The recipes look amazing!

Pete’s Yuk Sung

Serves 2

Ingredients

120g Brown Rice
1 vegetable stock pot
250g Tesco Healthy Living Pork Mince Free on Ee (p)
100g Mushrooms, finely chopped (s)
1 red pepper, finely chopped (s)
1 tbsp ginger
1 tbsp. garlic (s)
2 spring onions, finely chopped (s)
3 tbsp. dark soy sauce
2 tbsp. oyster sauce (2 syn /2= 1syn)
1 tbsp cider vinegar
Dash of sesame oil (1 syn /2=0.5 syn)
Salt & pepper
1 Washed & chilled Iceberg Lettuce (s)

Method


Weigh out 120g brown rice, wash in a sieve until the water runs clear then fill a saucepan with 400ml of cold water and add rice, bring to the boil then turn heat down and simmer for 40 mins.

Tip rice into a sieve and return to the saucepan, leave on the ring for a few minutes with a lid on to allow it to steam. Then put to one side.

Use a heavy bottomed frying pan, cook the mince until it is browned and all liquid has evaporated.

Add 1 Tbsp. of the soy sauce, and then add the veg stock pot, mix well, add cider vinegar, chopped mushrooms, peppers, ginger, garlic , spring onions & cook for 5 mins then add the rice and mix thoroughly with the remaining soy sauce & sesame oil. Finally add oyster sauce.

Cook until the rice is hot, place mixture into freshly washed and chilled Iceberg Lettuce and enjoy!

Attached Images

Pete’s Xmas Pakoras


Ingredients

½ cup frozen peas (p)
1 Red Onion, finely chopped (s)
1 Egg (p)
1tsp turmeric
1tsp chilli powder
1tsp garam masala
1tsp cumin
2tbsp hot curry powder
125g Instant Mash

Method

Pre heat the oven to 200°C/Gas 6.

Chop the peas & onion in a small food blender until quite fine.

Tip 125g of Instant Mash into a mixing bowl, add the spices, egg & mix together, add the peas & onion, season with salt & pepper, add hot water and mix to a slightly loose mix.
Stand for 2 mins add more water if now too stiff.

Line a baking tray/wire rack with baking paper to prevent sticking, using two tablespoons form” small scone” size amounts and place on the tray.

Spray with Fry Light and bake for approximately 15 mins, remove from the oven, spray again with the Fry Light.

Return to the oven for a further 10-15 mins until browned, remove & leave on a wire rack, allow to cool.

Allow to cool slightly so that the pakoras firm up.

Attached Images