Pete's Recipe Book

Pete’s Sausage & Bacon Paella (2014)

Serves 2

Ingredients

1 Chilli, deseeded & finely chopped (s)
1 Lemon, zested & juiced (ss)
1 garlic clove, finely chopped (s)
1 Tsp Turmeric
1 Tsp Paprika
2 Pre-cooked Sainsbury’s B.G.T.Y sausages, sliced thinly (2 syns/2= 1 syn per person)
4 Slices of pre-cooked bacon (p)
100g paella rice
300ml Vegetable stock
400g baked beans (p) (f)

Method

Heat a large frying pan, sprayed with frylight, add the chilli, garlic, sausage & bacon, cook for a few minutes, add the rice, lemon juice & zest, stock, turmeric, paprika & baked beans. Cover when boiling & reduce the heat to a simmer, cook for about 15 mins or until all liquid has been absorbed, do not remove cover or stir until cooked.

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Love these ...

The lemon chicken sounds nom, I love spicy foods and I make cauli rice with homemade jalfrezi but I love your recipe and the spicy beef sounds nice, I do a spicy beef stir fry but this sounds fab for post work out carb meal!

There is my 4 to try so thanks Pete

Pete’s Lemon Chicken (2015)
Pete’s Spicy Louisiana Chicken (2015)
Pete’s Cauliflower egg fried “rice” 2015
Pete’s Spicy Beef & Rice (2014)

Pete’s Rice filled sweet peppers (2014)

Serves 2

Ingredients

Small tin Tuna (p)
Packet of Batchelor’s Super rice, chicken flavour
2 Eggs, whipped (p)
2 Sweet peppers (s)
30g Strong cheddar, grated (1 Hea/2-0.5 Hea per person)

Method

Cook the rice as per the packet instructions.
Cut open the peppers, lengthways, deseed & place in a small ovenproof dish.
In a small dish whisk the eggs with the grated cheese, season to taste.
Fill the peppers with the cooked rice then share the egg/cheese mix between them, place in a preheated oven at 180C for 15-20 mins, until the eggs has set & the cheese has melted, serve with the tuna & a side salad.

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Pete’s Red Pepper Curry (2014)

Serves 2

Ingredients

1 Onion (s)
1Tsp Cumin
1Tsp Coriander
1Tsp Turmeric
1Tbsp Hot madras curry
1 Tbsp. Tomato puree (s)
1 Tbsp Sweetener
2 Red peppers, deseeded (s)
200g Chopped tomatoes (s)
S & P

Method

In a mini chopper, puree the peppers & onion, spray a frying pan with frylight, cook the onion & pepper puree for 5 mins, add the spices, continue to cook for a few minutes. Add the tomato & sweetener, season well, bring to the boil then simmer for 20 mins. Use as a general curry sauce.

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Pete’s Pumpkin Seed Cheesecake (2014)

Serves 2

Ingredients

2 Tsp Gelatine
3 Tbsp. Fromage Frais (c)
3 Tbsp. Sweetener
6 Ryvita Pumpkin seed & oat crisp bread (2 Heb/2= 1Heb per person)
150cm/6 “ cake tin
165g Mullerlight yogurt, strawberry flavour
Strawberries (s)
Boiling water

Method

Pre-heat the oven to 180C.
In a large bowl, break the crisp bread into small pieces; add boiling water, mix a bit at a time until you have a smooth mix.
Using a cake tin, press the mixture into the base, smooth over with the back of a spoon.
Cook for 10 mins only, remove & allow to cool.
In a clean bowl, mix together the yogurt, fromage frais & sweetener.
In a small bowl filled with 2 Tbsp. boiling water, add the gelatine & mix until all granules have dissolved, add to the yogurt mixture, mix together then tip over the base mix, place in the fridge for a few hrs. Until it has set, remove & add the strawberries for decoration.

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Pete’s Peanut Butter revisited (2014)

(Not suitable for anyone with nut allergies)

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Chilli, finely chopped & de-seeded (s)
1 pack of skinless chicken thighs, cut into chunks (p)
1Tbs Cumin
1Tbs Coriander
1Tbs Turmeric
1Tbsp. Hot Madras curry
1Tbsp. Tomato puree (s)
1Tbsp. sweetener
2 Garlic cloves (s)
2Tbsp. Peanut butter, (smooth or crunchy) (9syns/2=4.5 syns per person)
100g Long grain rice
200ml Vegetable stock
400g Chopped Tomatoes (s)
S & P

Method

In a large frying pan, sprayed with frylight, cook the chicken until the meat is white, add the onion, chilli & garlic, cook for 5 mins, add the spices & mix well.
Add the tomatoes, sweetener, stock & tomato puree, mix and season. Add the peanut butter. Bring to the boil, then reduce the heat to a simmer, cook for 20 mins & the sauce has thickened.
In a saucepan cook the rice as per the packet instructions, drain in a calendar, cover & place back on the saucepan & allow to steam, then plate up.

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Pete’s Pea & Ham soup (2014)

Serves 2

Ingredients

1 Knorr veg. stockpot +400ml hot water
1 Onion, finely sliced (s)
100g Cooked smoked boiling bacon, cut into small pieces (p)
Or Torn ham pieces
150g Frozen peas (p) (f)
S & P

Method

In a saucepan, sprayed with frylight, cook the onions until soft.
Add the peas & stock bring to the boil then reduce the heat, cook for 5 mins, remove from the heat & liquidize the peas as fine as you want. Add the bacon/ham, season & serve immediately.

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Pete’s Parmo (2014)

Serves 2

Ingredients

½ Tsp Aromat
½ Garlic salt
1 Egg (p)
1 Packet of Schwartz creamy mild peppercorn sauce (4.5 syns/2= 2.25 syns per person)
2 Wholemeal bread (stale) turned into breadcrumbs (1Heb/2=0.5 Heb per person)
2 Chicken breasts, butterflied, (p)
60g Strong Cheddar, grated (2 Hea/2=1Hea per person)
300mL skimmed milk (6 syns/2=3 syns per person) or (0.75 Hea/2=0.375 Hea per person)

Method

In a bowl mix the breadcrumbs, garlic salt & Aromat, set aside.
Break an egg into a bowl, whip up & set aside.
Butterfly the chicken, and then dip in the egg, then the breadcrumbs.
Heat up a large frying pan, sprayed with frylight, cook the chicken for 5 mins then turn over & cook for a further 5 mins, remove & keep warm.
Heat up the grill, place the chicken on a flat tray, mix sauce as directed on the packet, when thickened pure over the chicken, sprinkle with the cheese & place under the grill until the cheese melts.
Serve with chips & a small salad.

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Pete’s pan fried chicken, leeks & mushroom with mustard sauce (2014)

Serves 2

Ingredients

1 Leek, cut lengthways then chopped finely (s)
1 Tbsp. dried thyme
1 Tbsp. English mustard
1 Tbsp. Multiseeded mustard
2 Skinless chicken breasts, butterflied (p)
2 Tbsp. Fromage frais (c)
100ml chicken stock
100g Wild rice
200g Chopped mushrooms (s)
S & P

Method

Cook the rice as described on the package, then set aside, keeping warm.
In a frying pan, sprayed with frylight, cook the chopped leek for 4-5 mins then add the chopped mushrooms, season well, cook until the mushrooms are soft, tip into a shallow dish & set aside.
Clean frying pan then spray with frylight, add the butterflied chicken & sprinkle with the thyme, salt & pepper, cook for 4-5 mins both sides, remove & place with the leeks.
Add the stock to the frying pan, mix with the residue in the pan & increase the heat & reduce the stock by 50% then return the chicken & leeks cook for 2 mins, reduce the heat to a simmer.
In a small saucepan mix the two mustards with the fromage frais until its one colour, place on a LOW heat, keep stirring until it’s warm then pure over the chicken & leeks, plate up with the rice.

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Pete’s Pad Thai (2014)


Serves 2

Ingredients

1/2 cup fresh coriander
1 Knorr chicken stockpot
1 fresh red chillies, finely chopped (s)
2 cloves garlic, crushed
3 spring onions, sliced (s)
12 Cashew nuts (2 Heb/2= 1Heb per person)
100g Green beans cut in half (s)
150g Thai dried rice noodles (f)
200g Fresh bean sprouts (s)
250g chopped chicken breast or thigh (p) )

Marinade for Chicken: 1 tsp. corn-starch dissolved in 3 Tbsp. dark soy sauce (1 syn)
Wedge of lime

Pad Thai Sauce:
1Tbsp. chilli sauce (1 syn/2=0.5 syn per person)
1 Tbsp. tamarind paste dissolved in 3 Tbsp. warm water (0.5/2=0.25 per person)
2 Tbsp. fish sauce, + more to taste
3 Tbsp. sweetener
Ground white pepper

Method

Cook the noodles as per the packet instructions, drain, set aside.
Make pad Thai sauce by combining the sauce ingredients together in a small bowl. Stir well to dissolve tamarind and sweetener & set aside.
Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Stir well & set aside for a minimum of 30 mins.
Warm up a wok or large frying pan over medium-high heat. Add frylight plus garlic & minced chili, if using. Stir-fry until fragrant (30 seconds). Add marinated chicken. When wok/pan becomes dry, add the chicken stockpot, stirring to keep the chicken frying nicely 5-7 minutes, until chicken is cooked.
Add the noodles, & beans, pour the Pad Thai sauce over. Stir-fry for 2 minutes. If you find your wok/frying pan too dry, push noodles aside & add a little more frylight to the bottom of the pan. Add the bean sprouts & continue frying 1 more minute, or until noodles are cooked. Taste-test for seasoning, adding more fish sauce until desired flavour is reached. Toss well to incorporate. Serve with generous amounts of fresh coriander, spring onion, & chopped nuts. Add fresh lime wedges to squeeze over each portion.

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