Delicious meals with minimum ingredients.

[chocko1]

Wow. Fabulous recipes. Thanks Kathy (in particular).

I have been thinking of getting a slow cooker for ages but still a bit 'scared' !!! Ridiculous really. I might have to get my sister over to help do the first batch !!!

Thanks again.

Gail x

Don't worry about trying a slow cooker, Gail. They're so easy. Basically, you just throw everything in and set a timer! I don't even bother browning things before adding cos I think it defeats the object really. I did at first until a cheffy friend of mine said they never pre-browned so I thought, 'What the heck!' One of the main things to remember is that, because they produce lots of liquid through condensation, you either don't need to add any liquid (as in the case of cooking joints) or hardly any and to always put the veg over the bottom of the dish or up the sides, as they take longer to cook than the meat. Try one, Gail. You honestly won't regret it - only one thing to wash, ready when you get in from work, ultra tender food which is full of flavour and very, very economical to use. Think I should be on commission - I'll shut up now!!

Kathy x

 

[chocko1]

SWEET AND SPICY SAUSAGES - Serves 6

2 Syns per serving

12 Syn Free SW sausages
3 tbsp. wholegrain mustard - 4.5 Syns
3 tbsp. runny honey - 7.5 Syns
1 lemon, zest and juice
2 tsp. paprika

Pre-heat the oven to 200C/Gas 6.
Mix together the honey, mustard, paprika, lemon juice and zest.
Prick the sausages and toss in the mixture.
Put in a roasting tin and bake in the oven until brown all over and cooked right through.
Turn the sausages from time to time whilst they are cooking.

These are lovely served with jacket potatoes or SW wedges and peas or salad.

 

[chocko1]

HONEYED SALMON WITH CHILLI AND LIME - Serves 4

1.5 Syns for the whole recipe

4 x 180g salmon fillet steaks
1 tsp. sweet chilli sauce - 0.5 Syns
Juice and zest of 2 limes
1 tsp. runny honey - 1 Syn

Mix together the chilli sauce, honey and the juice and zest of the limes. Stir in plenty of ground black pepper.
Pour over the salmon fillets and leave to marinate for 10 minutes.
Place under a hot grill and cook for 2-3 minutes each side, depending on the thickness of the fillets. Check the salmon is opaque all the way through before serving.

Lovely served with baby new potatoes and petit pois. Also, if you have any in, fresh coriander sprinkled over the top of the fillets adds a nice finishing touch.

 

[chocko1]

STICKY FIVE-SPICE CHICKEN - Serves 4

1.5 Syns per serving

3 cloves of garlic, crushed
2 tbsp. grated fresh root ginger
1 tbsp. rice wine or dry sherry - 1 Syn
2 tbsp. light soy sauce, reduced salt, if poss
2 tsp five-spice powder
2 level tbsp. runny honey - 5 Syns
1 kg chicken drumsticks, skin removed

For the marinade, place all the ingredients, except the chicken, into a large bowl and stir to combine.
Spray the chicken well, all over, with Frylight and add the chicken to the bowl.
Cover and place into the fridge to marinate for at least 15 hours but, preferably, overnight.
Pre-heat the oven to 180C/Gas 4.
Place the chicken into a roasting tin, spray with Frylight, and roast for 30 minutes or until the chicken is thoroughly cooked through. Pierce the flesh with a skewer at the thickest part and make sure the juices run clear.

Lovely served with SW wedges and a side salad or with a jacket, maybe stuffed with a HEX mature cheese, and again, with salad on the side.

 

[chocko1]

ORIENTAL LAMB - Serves 4

2.5 Syns per serving

8 lamb cutlets, all visible fat removed
2 tsp. dried chilli flakes or, to taste
8 tbsp. low salt soy sauce
4 level tbsp. runny honey - 10 Syns
2 limes, juice only
2 oranges, juice only

Lightly spray with Frylight and heat a non-stick frying pan, before placing the cutlets in.
Cook until golden then, turn over and brown on the other side. Cook until the lamb is almost cooked through.
Add the remaining ingredients to the pan, stir well and fry the lamb for a further 2 minutes on each side until the liquid has reduced to half the volume.
Check the lamb is thoroughly cooked through before serving.

Lovely served with a bean salad and some baby new potatoes.

 

[chocko1]

SPICY TURKEY - IDEAL FOR USING UP SOME OF THE LEFTOVERS! Serves 4

Syn Free

1 onion, finely chopped
1 clove of garlic, crushed
1 tsp. dried herbs
2 tsp. curry powder - strength, to taste
125g white rice
425ml hot vegetables stock
55g frozen peas
175g cooked roast turkey, skin removed
Handful of cherry tomatoes, to garnish

Spray a large, deep pan with Frylight and cook the onion, garlic and a pinch of salt until the onion is softened, adding a splash of water if it looks like sticking.
Add the mixed herbs and the curry powder and cook for a further 2 minutes, then remove from the heat.
Add the rice and stir well, until coated with the onion and herbs.
Add the stock and stir only once to prevent the rice sticking together, then return to the heat and simmer for 15 minutes, or until the rice is completely cooked.
Meanwhile, cook the peas until cooked through.
Chop the cold turkey into bite sized pieces.
When all the liquid in the pan has almost been absorbed, add the peas and the turkey pieces and stir through.
Serve immediately, garnished with the cherry tomatoes.

If I have any bacon to use up, I stir this in too and it goes really well. Also nice with a HEX portion of mature Cheddar grated over.

 

[chocko1]

BEEF AND MUSHROOM STROGANOFF - Serves 4

3 Syns per serving

200g chestnut mushrooms, quartered
1 red pepper, deseeded and cut into fine strips
200g broccoli, cut into small florets
150ml hot beef stock
1 onion, finely sliced
300g fillet steak, cut into thin strips
2 tbsp. brandy - 3 Syns
150ml half fat soured cream - 9 Syns

Spray a large pan well with Frylight and cook the mushrooms until beginning to soften.
Stir in the red pepper and broccoli florets and continue to cook, for 3-4 minutes, stirring round and re-spraying, if necessary.
Pour in the stock and bring to the boil. Cover the pan, reduce the heat and simmer for about 5 minutes or until the broccoli is just tender.
Meanwhile, spray a large frying pan well with Frylight and cook the onion until softened.
Add the strips of beef to the onions and stir-fry for 1 minute or until the beef begins to change colour.
Stand back from the pan, pour in the brandy and set light to it.
As soon as the flames subside, stir in the soured cream.
Add the vegetables with any cooking liquid. Stir well, season to taste and serve immediately.

Good served with rice, pasta or new potatoes.

 

[chocko1]

TURKEY AND SQUASH CASSEROLE (ANOTHER ONE FOR USING UP THE LEFTOVERS!) - Serves 4

3 Syns per serving, if using wine. 1.5 Syns per serving, if just using the stock.

8 BGTY sausages - 4 Syns
100g thick-cut bacon, diced and all visible fat removed
1 small onion, finely chopped
2 cloves of garlic, finely chopped or crushed
375g Butternut Squash, peeled and cut into smallish chunks
100ml dry white wine - 6 Syns
250g or more, of cooked turkey, thickly shredded
300ml hot chicken stock
400g can of cannellini beans, drained and rinsed
2 tbsp. BGTY crème fraiche

Spray a large pan or, better still, a hob to oven casserole dish, well with Frylight.
Cook the sausages in this until browned on all sides. Remove, chop into chunks and set aside in a bowl.
Add the bacon, cook until crisp, then remove to the sausage bowl with a slotted spoon.
Add the onion to the pan/dish, re-spraying, if necessary (or add a splash of water to prevent sticking), lower the heat and cook for about 10 minutes, adding in the garlic for the final 2 minutes.
Remove the onion and garlic and add to the sausage bowl.
Re-spray the pan/dish and add the BNS, cooking for 10 minutes, stirring occasionally, then pour over the wine, if using, and simmer until reduced by half.
Return the sausages, bacon and onion to the pan/casserole dish, then stir in the turkey.
Season well and pour in the stock. Bring to the boil, cover, reduce the heat and simmer gently for 30 minutes.
Add the beans and cook for a further 10 minutes, remove from heat and stir in the crème fraiche.

If you have any fresh thyme in, it's lovely to stir in quite a few of the leaves, along with the turkey.

 

[chocko1]

MEATBALLS AND PASTA - Serves 4

0.5 Syns per serving

For the meatballs -
450g extra lean minced beef
1 onion, finely chopped
2 cloves of garlic, crushed
2 tbsp. fresh herbs such as basil, parsley or chives, finely chopped (Suppose you could cheat with dried but just use less!)
2 tsp. sweet chilli dipping sauce - 1 Syn

For the sauce -
5-6 tomatoes, diced
1 tbsp. fresh herbs, finely chopped
Juice of half a lemon
2 cloves of garlic, crushed
350g pasta, such as tagliatelle, cooked and kept warm (time this carefully so the pasta isn't hanging around too long while the meatballs are cooking)

Season the meatball ingredients with salt and black pepper, mix together and shape into meatball shapes with your hands.
Combine the sauce ingredients together, stir in some salt and black pepper and set aside.
Spray a large frying pan well with Frylight and cook the meatballs for 5-6 minutes or until no pink shows in the middle and the juices are running clear.
Add the tomato mixture and pasta. Toss together well, heat through and serve.

Lovely served with a HEX portion of mature Cheddar, Parmesan or your personal choice of cheese, grated over.

 

[chocko1]

MEXICAN BEEF - Serves 4-6 depending on how hungry you are!

Syn Free

1kg beef, trimmed of all visible fat and diced
1 large onion, diced
1 tsp. ground cumin
1 tsp. ground coriander
Half a tsp. of hot chilli powder, or to taste
1-2 fresh chillies, deseeded or not, depending on how brave you are, and finely chopped
3 cloves of garlic, crushed
1 tsp. fresh ginger, grated
400g chopped tomatoes
125ml hot beef stock

Pre-heat the oven to 180C/Gas 4.
Spray a large pan well with Frylight. Brown the beef, then add to a casserole dish.
If necessary, re-spray the pan and brown the onions. Transfer to the casserole dish.
Add the spices to the pan (re-spray, if necessary) and heat for 2 minutes.
Add the garlic, ginger, tomatoes, stock and seasoning. Stir together until heated through, then transfer to the casserole dish.
Cook for one and a half hours, or until the beef is tender.

Lovely served with rice and, if you like it hot, some more chopped chillies sprinkled over!

As it has no Syns, I often serve this with half-fat soured cream on top - 1 tbsp. = 1 Syn.
Also, if I happen to have a spare lemon or have some lemon juice in the fridge, I add in the equivalent to the juice of half a lemon at the stage when you add the tomatoes and stock. Not to everyone's taste but we like it!

 

[chocko1]

ORIENTAL STEAKS - Serves 4

Approx. 3.5 Syns per serving

4 tbsp. reduced salt dark soy sauce
2 tbsp. sweet chilli sauce - 3 Syns
3 tbsp. rice wine - 3 Syns
1 tbsp. freshly grated root ginger
4 x 175g sirloin steaks, at least 1 inch thick
25g unsalted butter - 9 Syns (could use Frylight, to cut the Syns, but this adds so much flavour)
175g shitake mushrooms, washed and sliced
2 spring onions, thinly sliced

Put 3 tbsp. of the soy sauce into a pan with the sweet chilli sauce, rice wine and ginger. Bring to a simmer and cook, stirring occasionally, until it has reduced by about half and is thickened and syrupy.
Brush the steaks with the mixture, on both sides.
Spray a frying pan well with Frylight , heat to quite a high temperature and cook the steaks on both sides for 2 minutes, each side.
Reduce the heat and add the remaining tbsp. of soy sauce. Cook the steaks for 2-3 minutes on each side, depending how rare you like your meat.
Transfer the steaks to warmed plated and allow to rest, covered loosely with foil, for about 5 minutes.
Meanwhile, add the butter to the pan and add the mushrooms. Stir-fry for 3 minutes or until tender.
Spoon over the steaks and scatter the spring onions on top.
Add some stir-fried green veg and serve at once.

 

[chocko1]

BEEF VINDALOO - Serves 6

3.5 Syns per serving, if using oil. 1.5 Syns per serving, if using Frylight.

2 tbsp. sunflower oil - 12 Syns (I only use oil in this because divided between 6, it's not too high in Syns)
2 onions, thinly sliced
4 cloves of garlic, finely chopped or crushed
2 inch piece of fresh root ginger, peeled and finely chopped
2 red chillies, deseeded and finely chopped
900g stewing steak, all visible fat removed, cut into 1 inch chunks
4 tbsp. Patak's Vindaloo paste - 8 Syns
400g can chopped tomatoes
4 tbsp. red wine vinegar
1 tsp granulated sweetener

Heat the oil, if using, in a large pan and add the onions, garlic, ginger and chilli.
Cook for 8-10 minutes until softened and beginning to turn golden.
Add the meat and Vindaloo paste. Stir well until everything is evenly coated.
Add 200ml of water, along with the tomatoes, vinegar and sweetener.
Bring to the boil, stirring until well combined.
Reduce the heat, cover with a lid and simmer for about one and a half to two hours, until the beef is meltingly tender but still holding its shape. Stir occasionally.
Serve on warmed plates with rice and a dollop of FF Greek yoghurt, if liked. Also lovely with torn coriander leaves scattered over.

Obviously, alter the amount of paste to suit taste.

 

[chocko1]

TURKEY AND VEGETABLE SOUP (Great for using up left-overs!) - Serves 4

Syn Free

200g cooked turkey
200g cooked potatoes, roughly chopped
400g cooked vegetables
2 vegetable stock cubes

Place everything in a large pan and add enough hot water to just cover.
Sprinkle over the stock cubes and mix well.
Bring to the boil, then reduce the heat and simmer gently for about 10 minutes or until heated through.
Season with black pepper and serve.

To make it appear creamier, liquidise the soup with a hand-blender or food processor. Good served with a chunk of HEX crusty bread.

 

[chocko1]

TURKEY AND CHORIZO BAKE (For the left-overs again!) - Serves 6

3.5 Syns per serving

200g diced chorizo - 13 Syns
1 onion, finely chopped
2 red peppers, deseeded and finely chopped
400g can chopped tomatoes
400g left-over, cooked turkey, cut into large chunks
2 tbsp. BGTY half-fat crème fraiche - 1 Syn
3 large potatoes, peeled and quartered
1 large sweet potato, peeled and quartered
Half a celeriac, cut into large chunks
15g butter - 5 Syns

Put the chorizo into a large, lidded frying pan and heat gently with 1 tbsp. water, until the fat starts to come out and covers the base of the pan.
Add the onion and peppers and turn the heat to medium and fry gently, until the onion and peppers have softened. If the veg starts to stick, add a tbsp. of water and keep stirring.
Add the tomatoes and bring to the boil, then simmer for 10 minutes, until the sauce has reduced a little.
Add pepper to taste. You probably won't need salt because of the chorizo.
Turn the heat down to a gentle simmer and add the turkey meat, heating it without the meat falling apart.
Turn off the heat and stir through the crème fraiche. Pour into a large, rectangular casserole dish.
Meanwhile, put the potatoes, sweet potatoes and celeriac into a pan and boil until soft.
Drain, then mash with a knob of butter and seasoning.
Spoon the mash over the turkey mixture then bake at 180C/Gas 4 for 25 minutes or until the top is crisp.

Good served with a green veg.

 

[chocko1]

LEFT-OVERS BUBBLE AND SQUEAK - Serves 4

1.5 Syns per serving

1 onion, finely chopped
450g cold, cooked mashed potatoes
225g cold, cooked cabbage
1 tbsp. oil for frying - 6 Syns (Have tried with Frylight but it doesn't do a proper job!)

These veg are, obviously, only for guidance - use any you have left over - carrots, sprouts, et.

Spray a large frying pan well with Frylight and cook the onion until softened.
Tip into a large bowl and add the mash and veg. Season generously with pepper and salt, to taste.
Dip your hands into some flour and shake the excess off. With lightly floured hands, shape the mixture into four circles or squares, each about 2cm thick.
Pour the tbsp. oil into the frying pan and heat.
Put the potato shapes into the pan and fry over a medium heat for about 15 minutes, turning once, until golden brown and crisp.

If you have any spare bacon rashers, remove any visible fat, chop into pieces and fry along with the onion. If preferred, instead of shaping into four individual shapes, you could just cook the potato altogether and slice it into wedges. Lovely served with left-over meat or, if you only have the potato and veg left, it's also good topped with a poached egg.

 

[hendopig]

BEEF VINDALOO - Serves 6 3.5 Syns per serving, if using oil. 1.5 Syns per serving, if using Frylight. 2 tbsp. sunflower oil - 12 Syns (I only use oil in this because divided between 6, it's not too high in Syns) 2 onions, thinly sliced 4 cloves of garlic, finely chopped or crushed 2 inch piece of fresh root ginger, peeled and finely chopped 2 red chillies, deseeded and finely chopped 900g stewing steak, all visible fat removed, cut into 1 inch chunks 4 tbsp. Patak's Vindaloo paste - 8 Syns 400g can chopped tomatoes 4 tbsp. red wine vinegar 1 tsp granulated sweetener Heat the oil, if using, in a large pan and add the onions, garlic, ginger and chilli. Cook for 8-10 minutes until softened and beginning to turn golden. Add the meat and Vindaloo paste. Stir well until everything is evenly coated. Add 200ml of water, along with the tomatoes, vinegar and sweetener. Bring to the boil, stirring until well combined. Reduce the heat, cover with a lid and simmer for about one and a half to two hours, until the beef is meltingly tender but still holding its shape. Stir occasionally. Serve on warmed plates with rice and a dollop of FF Greek yoghurt, if liked. Also lovely with torn coriander leaves scattered over. Obviously, alter the amount of paste to suit taste.

Yum yum yum yum yum!

I had pork vindaloo on a cruise a couple of years ago and it was the best curry I've ever had. Going to have a bash at this. Thanks Kathy :-D

 

[chocko1]

Merry Christmas everyone!

Kathy xx

 

[dirtydancing]

Merry Christmas.xx

 

[Texty_F]

Happy Boxing Day Kathy - hope you had a good day xx

 

[mag104]

happy boxing day and happy new year to you all