Christmas Dinner Soup :-)
- Thread starter Barsi
- Start date
ermintrude
Gold Member
Just clarifying , my Asda smart price sage stuffing 85g is 5 .5 syns per pack. I think I put 5 last week sorry. Not that half a syn will kill usI forgot to buy turkey today
I think thats cooked weight. My Tesco one was 85g but makes 300g when cooked and works out 20 syns per pack.
ermintrude
Gold Member
Well mine is an 85g pack and says:
"One sixth of a pack (50g) contains: 65kcal
100g contain: 125 kcal"
So if 1/6th of a pack is 65kcal a whole pack is 65 x 6 = 390kcal = 19.5syns
Also it's not possible that 1/6th of a pack is "(50g)" cos then the whole pack would weigh 300g - which it doesnt, it weighs 85g, so it must be calories for cooked weight.
The Asda one might be different but I expect they're all pretty similar
I made mine into 20 balls so they're 1 syn each, and they were FABBO, totally lush! Like little mini-dumplings, they soak up all the juices yum yum! I had five in my soup, theyre deffo worth the syns!
"One sixth of a pack (50g) contains: 65kcal
100g contain: 125 kcal"
So if 1/6th of a pack is 65kcal a whole pack is 65 x 6 = 390kcal = 19.5syns
Also it's not possible that 1/6th of a pack is "(50g)" cos then the whole pack would weigh 300g - which it doesnt, it weighs 85g, so it must be calories for cooked weight.
The Asda one might be different but I expect they're all pretty similar
I made mine into 20 balls so they're 1 syn each, and they were FABBO, totally lush! Like little mini-dumplings, they soak up all the juices yum yum! I had five in my soup, theyre deffo worth the syns!
ermintrude
Gold Member
113 Kcal
Protein 3.5
Carb 22.5
Fat 1.0
Per pack. Pack weight 85 g
So I did get it wrong ? So do I have to weigh the cooked stuffing to calculate syns? I'm being so Doh! Over this
How much water does it tell you to add? Just add that number to the dry weight of the pack and voila, you have the cooked weight! Then divide it by however many balls you make
ermintrude
Gold Member
:8855:
bilsat
Really likes to cook
I have now made a chicken version of the Christmas soup..........
Pete’s Christmas Soup-2
Serves 4
Ingredients
Iceland Pre-cooked chicken chunks 300g
4 smoked bacon rashers, all fat removed
3 or 4 Sainsbury “be good to yourself” extra lean Cumberland sausage depending on how small you want the “pigs in blankets” to be (0.5 syn per sausage)
Small box of stuffing mix (optional) Sainsbury’s “Basic Stuffing”. Makes up to 24 balls (0.45 syns each) remove as many as you want and freeze the rest.
2 Ltr of Knorr chicken stock pot
Cupful of frozen peas
2 potatoes, peeled
2 medium onions
2 cloves of garlic
2 carrots
1 celery stick
1 parsnip
Dash of Worcester sauce
Dried sage
Method
Put the chicken in a saucepan, cover in chicken stock, keep the rest of the stock, and cook until the meat falls apart, remove and allow to cool, then shred the meat, set to one side.
Put the sausages into the fridge and chill, remove and slide the meat out of each skin, cut into 3 or 4 pieces, depending whether you want small or large “pigs in blankets” remove any fat from the bacon and cut diagonally to make 2 triangle pieces, roll the sausage meat from the widest end until you reach the end, return to the fridge until you want to cook. Freeze any remaining ones. Made the stuffing balls as directed on the package. Freeze any remaining ones. Cook in the oven with the sausages, for about 20 mins until cooked & browned.
Lightly fry the rough chopped onions, celery & cloves in a large soup pan. Add the stock, dried sage and peeled roughly chopped potatoes. Peel and chop the carrots & parsnip into small pieces, Leave to simmer for 25 mins until the vegetables are soft then blitz with the hand blender to make a rustic soup base. Season with Worcester Sauce, salt and pepper.
Add the chicken and peas to the soup base & simmer for 20 minutes. Plate up & place the stuffing balls & “pigs in blankets” on the top of the soup.
Pete’s Christmas Soup-2
Serves 4
Ingredients
Iceland Pre-cooked chicken chunks 300g
4 smoked bacon rashers, all fat removed
3 or 4 Sainsbury “be good to yourself” extra lean Cumberland sausage depending on how small you want the “pigs in blankets” to be (0.5 syn per sausage)
Small box of stuffing mix (optional) Sainsbury’s “Basic Stuffing”. Makes up to 24 balls (0.45 syns each) remove as many as you want and freeze the rest.
2 Ltr of Knorr chicken stock pot
Cupful of frozen peas
2 potatoes, peeled
2 medium onions
2 cloves of garlic
2 carrots
1 celery stick
1 parsnip
Dash of Worcester sauce
Dried sage
Method
Put the chicken in a saucepan, cover in chicken stock, keep the rest of the stock, and cook until the meat falls apart, remove and allow to cool, then shred the meat, set to one side.
Put the sausages into the fridge and chill, remove and slide the meat out of each skin, cut into 3 or 4 pieces, depending whether you want small or large “pigs in blankets” remove any fat from the bacon and cut diagonally to make 2 triangle pieces, roll the sausage meat from the widest end until you reach the end, return to the fridge until you want to cook. Freeze any remaining ones. Made the stuffing balls as directed on the package. Freeze any remaining ones. Cook in the oven with the sausages, for about 20 mins until cooked & browned.
Lightly fry the rough chopped onions, celery & cloves in a large soup pan. Add the stock, dried sage and peeled roughly chopped potatoes. Peel and chop the carrots & parsnip into small pieces, Leave to simmer for 25 mins until the vegetables are soft then blitz with the hand blender to make a rustic soup base. Season with Worcester Sauce, salt and pepper.
Add the chicken and peas to the soup base & simmer for 20 minutes. Plate up & place the stuffing balls & “pigs in blankets” on the top of the soup.
lollypop1985
Gold Member
still havent made this yet but i cant wait to make it and take it into work
S
solo12
Guest
Made this yesterday (with quorn pieces not chicken) then will add a tsp cranberry sauce & some stuffing pieces (4 syns)
It looks & smells beautiful so that's me sorted for next 3 days!!!
It looks & smells beautiful so that's me sorted for next 3 days!!!
Bunnylush
Gold Member
I'm just making thus again, but I messed up ,I blended the turkey this time. Well there wasn't much anyway,as I'm using up stuff. I'm sure it will taste fine. I'm not going to make the same mistake with stuffing again! I have my first Joes sausages in the freezer, I may get one out and put that on top for tomorrows tea. As the soup is for tomorrow and Saturday
babybuffy84
Gold Member
Making this today for soup themed taster at class can't wait turkey is in the oven cooking at the mo !!
JezVonSavage
Lost in the Supermarket
I have literally just finished using my leftover turkey to make a bog standard turkey & veg soup- gutted I didn't read this first!! Might have to buy extra turkey on the next shop.
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