jojogonnabeslim
Gold Member
Yeh....i get my Joes sausages from Athertons butchers n cheaper than joes on line prices too!!! Got the chicken in pepper sauce to try for a change...not sure there is enough for 2 though!
Jo's Recipes!! (EE)
- Thread starter joanna25
- Start date
Yeh....i get my Joes sausages from Athertons butchers n cheaper than joes on line prices too!!! Got the chicken in pepper sauce to try for a change...not sure there is enough for 2 though!
joanna25
Silver Member
Salmon with Pine Kernels and Lemon Thyme Crust
Been a while! Totally off plan and away for Christmas...thought I'd share some dishes I've been cooking in a bid to get more motivated!! This one is a Gino recipe which I have adapted slightly.
Serves 4
Syn Value per serving on EE 6
Ingredients:
2 tbsp chopped lemon thyme
2 slices of white bread, torn into small pieces
Grated zest of 1 unwaxed lemon
40g pine kernels
4 salmon fillets, skins on
Salt and pepper
Fry Light (or 1 tbsp of olive oil if you want to add an extra syn or 2)
- Preheat the oven to 190 degrees and preheat the grill to medium
- First prepare the crust. Place the lemon thyme, white bread, lemon zest and pine kernels in a food processor and blitz to make crumbs. Set aside.
- Wash the salmon fillets and pat dry with kitchen paper. Lay the salmon on a baking tray, skin-side up, and place under the grill for 3 minutes. Turn them over and season with salt and pepper.
- Divide the prepared crumbs between the four fillets and press down over the salmon flesh. Drizzle the oil over the top and put back under the grill for 3 minutes, taking care not to burn the crust.
- Transfer to the middle of the oven for about 7-8 minutes or until the salmon has cooked through. Serve straight away with a green salad.
Been a while! Totally off plan and away for Christmas...thought I'd share some dishes I've been cooking in a bid to get more motivated!! This one is a Gino recipe which I have adapted slightly.
Serves 4
Syn Value per serving on EE 6
Ingredients:
2 tbsp chopped lemon thyme
2 slices of white bread, torn into small pieces
Grated zest of 1 unwaxed lemon
40g pine kernels
4 salmon fillets, skins on
Salt and pepper
Fry Light (or 1 tbsp of olive oil if you want to add an extra syn or 2)
- Preheat the oven to 190 degrees and preheat the grill to medium
- First prepare the crust. Place the lemon thyme, white bread, lemon zest and pine kernels in a food processor and blitz to make crumbs. Set aside.
- Wash the salmon fillets and pat dry with kitchen paper. Lay the salmon on a baking tray, skin-side up, and place under the grill for 3 minutes. Turn them over and season with salt and pepper.
- Divide the prepared crumbs between the four fillets and press down over the salmon flesh. Drizzle the oil over the top and put back under the grill for 3 minutes, taking care not to burn the crust.
- Transfer to the middle of the oven for about 7-8 minutes or until the salmon has cooked through. Serve straight away with a green salad.
geordie_lass21
Silver Member
Am glad you re-posted. I also love cooking and think Slimming World works for me because we do a lot of cooking so can make meals relatively syn free and save the syns for wine and chocolate. Been a bit off plan for xmas though and after getting back from my mums today and hiding the chocolates in the loft (am not joking - i've put them in the loft, as i know i wont go near them there) i logged onto minimins as a bit to get back on focus..... and re-read your thread (i read it a couple of weeks ago). Think might make the parsnip and apple soup tomorrow (i make a curried parsnip one but think adding apple might be a nice change). the salmon dish sounds lovely but might save that til I have been sticking to the plan a bit better (dont want to use 6 syns on food when i had about 10/12 quality streets yesterday)!!
geordie_lass21
Silver Member
Chickpea Dahl
Serves 4
1/2 syn per portion
There is a lot of ingredients but its mainly about preparation (20 mins ish). It is quite easy to do and is well worth the effort of the preparation. I make this regularly and it has a fair few of your 5 a day in and am sure it is going to be quite a bit of the super speed foods because where I made this for lunch 3 times in a week I lost loads. I adapted this from an M&S curry book that i've had for years. Only change i made is reducing the oil and using the minimum for frying the spices.
You need a potato masher for this recipe (we didnt have one as only had a potato ricer so had to buy one as I make this so often).
200g Split red lentils
1 cardamon pod, (A)
1 tsp mustard seeds (A)
1 tsp cumin seeds (A)
1 tsp sunflower or vegetable oil
2 onions chopped
2 garlic gloves chopped
400g can of chopped tomatoes
200g sweet potato, chopped
4 tbs veg stock (i actually just use water instead)
salt and pepper
400g can of chickpeas (rinsed and drained)
1 tsp tumeric (B)
1 tsp ground coriander (B)
1 tsp garam masala (B)
1 tsp chilli (B)
100g frozen spinach (i have tried it with fresh spinach and its nicer in all honesty but recipe says to use frozen spinach and its a lot cheaper so i've posted it with this).
1. rinse the lentils under running water til clear. put in a large saucepan and being to boil and cook for 20 mins (til tender). drain and set aside
2. grind the spices i have marked as A together. Then fry the spices in the oil (oil needs to be hot) and you should hear mustard seeds pop.
3. Add the onions & garlic and fry with the spices. Add some boiled water to cook the onions as otherwise the lack of oil will burn the spices). cook for about 4 mins.
4. add tomatoes, sweet potato and stock and salt pepper to season. bring to the boil and the reduce the heat and simmer for 30 mins. Stir occasionally. The sweet potato should be quite tender now.
5. remove from heat, add drained lentils and mash the mixture. return to heat for another 10 mins.
6. add the chickpeas, and spices i marked as B. stir well and add the spinach (if using frozen i put it in frozen as if you leave it it will defrost in the heat). If putting in fresh you need to be patient as you have to wait for it to wilt to fit more in.
7.Cook for 5 mins and then its ready to serve.
Note: for the spices I marked as B I reduce these all to half a teaspoon, and the chilli to 1/4 teaspoon. It still has a slight kick but it means I can give it to my 19 month old.
Serves 4
1/2 syn per portion
There is a lot of ingredients but its mainly about preparation (20 mins ish). It is quite easy to do and is well worth the effort of the preparation. I make this regularly and it has a fair few of your 5 a day in and am sure it is going to be quite a bit of the super speed foods because where I made this for lunch 3 times in a week I lost loads. I adapted this from an M&S curry book that i've had for years. Only change i made is reducing the oil and using the minimum for frying the spices.
You need a potato masher for this recipe (we didnt have one as only had a potato ricer so had to buy one as I make this so often).
200g Split red lentils
1 cardamon pod, (A)
1 tsp mustard seeds (A)
1 tsp cumin seeds (A)
1 tsp sunflower or vegetable oil
2 onions chopped
2 garlic gloves chopped
400g can of chopped tomatoes
200g sweet potato, chopped
4 tbs veg stock (i actually just use water instead)
salt and pepper
400g can of chickpeas (rinsed and drained)
1 tsp tumeric (B)
1 tsp ground coriander (B)
1 tsp garam masala (B)
1 tsp chilli (B)
100g frozen spinach (i have tried it with fresh spinach and its nicer in all honesty but recipe says to use frozen spinach and its a lot cheaper so i've posted it with this).
1. rinse the lentils under running water til clear. put in a large saucepan and being to boil and cook for 20 mins (til tender). drain and set aside
2. grind the spices i have marked as A together. Then fry the spices in the oil (oil needs to be hot) and you should hear mustard seeds pop.
3. Add the onions & garlic and fry with the spices. Add some boiled water to cook the onions as otherwise the lack of oil will burn the spices). cook for about 4 mins.
4. add tomatoes, sweet potato and stock and salt pepper to season. bring to the boil and the reduce the heat and simmer for 30 mins. Stir occasionally. The sweet potato should be quite tender now.
5. remove from heat, add drained lentils and mash the mixture. return to heat for another 10 mins.
6. add the chickpeas, and spices i marked as B. stir well and add the spinach (if using frozen i put it in frozen as if you leave it it will defrost in the heat). If putting in fresh you need to be patient as you have to wait for it to wilt to fit more in.
7.Cook for 5 mins and then its ready to serve.
Note: for the spices I marked as B I reduce these all to half a teaspoon, and the chilli to 1/4 teaspoon. It still has a slight kick but it means I can give it to my 19 month old.
joanna25
Silver Member
Creamy Pasta Bake
This ones a SW recipe although I have no idea where I obtained it from!!! It's not a bad little one either
Serves 4
Syns 0 (oh yes!!! that means you can eat all four servings!!!!!!!!)
Ingredients:
225g pasta, ideally penne
1 red pepper, de-seeded and cut into strips
1 yellow pepper, de-seeded and cut into strips
2 red onions
4 garlic cloves
Fry Light
2 x 400g chopped tomatoes
2tsp dried mixed herbs
salt and pepper
312g fat-free natural yoghurt
green beans to serve
- Pre-heat your over to 200 degrees C. Cook the pasta and set aside.
- Place the peppers and onions in a large roasting tin and sprinkle over the garlic. Spray lightly with fry light and bake for 15-20 minutes
- When cooked, transfer the veg to a bowl. Add chopped tomatoes and dried herbs, season, then stir to combine. Place the mixture in an oven-proof dish.
- Beat the fromage frais until smooth, season and toss with the pasta. Spoon the mixture over the veg and return to the over for a further 15-20 minutes
- Remove from the oven and serve with green beans.
This ones a SW recipe although I have no idea where I obtained it from!!! It's not a bad little one either
Serves 4
Syns 0 (oh yes!!! that means you can eat all four servings!!!!!!!!)
Ingredients:
225g pasta, ideally penne
1 red pepper, de-seeded and cut into strips
1 yellow pepper, de-seeded and cut into strips
2 red onions
4 garlic cloves
Fry Light
2 x 400g chopped tomatoes
2tsp dried mixed herbs
salt and pepper
312g fat-free natural yoghurt
green beans to serve
- Pre-heat your over to 200 degrees C. Cook the pasta and set aside.
- Place the peppers and onions in a large roasting tin and sprinkle over the garlic. Spray lightly with fry light and bake for 15-20 minutes
- When cooked, transfer the veg to a bowl. Add chopped tomatoes and dried herbs, season, then stir to combine. Place the mixture in an oven-proof dish.
- Beat the fromage frais until smooth, season and toss with the pasta. Spoon the mixture over the veg and return to the over for a further 15-20 minutes
- Remove from the oven and serve with green beans.
joanna25
Silver Member
Balsamic Roasted Chicken
This ones a really yummy recipe I got from my weight watchers book but it still works on Slimming World and it's totally free
Serves 4
Syns 0
Ingredients
Low fat cooking spray
4 skinless chicken breasts
1 large onion, peeled and quatered
2 red peppers, de-seeded and sliced into thin strips
1 green pepper, de-seeded and sliced into thin strips
2 garlic cloves, crushed
4 tbsp balsamic vinegar
100ml chicken stock
1 tsp dried oregano
salt and pepper.
Suggestions are to serve with pasta
- Preheat over to 180, spray a roasting tin with cooking spray, place the chicken in the tin and season.
- Spray a large, non-stick frying pan with the cooking spray and stir fry the onion for a few minutes, adding a little water to stop it sticking, until it's softened. Add the peppers and garlic stir fry for a further minute, then tip the mixture over the chicken breasts in the roasting tin.
- Drizzle over the balsamic vinegar and stock, sprinkle with herbs, then roast in the oven for 20 minutes or until cooked through. Halfway through spoon some of the sauce over the chicken breasts.
This ones a really yummy recipe I got from my weight watchers book but it still works on Slimming World and it's totally free
Serves 4
Syns 0
Ingredients
Low fat cooking spray
4 skinless chicken breasts
1 large onion, peeled and quatered
2 red peppers, de-seeded and sliced into thin strips
1 green pepper, de-seeded and sliced into thin strips
2 garlic cloves, crushed
4 tbsp balsamic vinegar
100ml chicken stock
1 tsp dried oregano
salt and pepper.
Suggestions are to serve with pasta
- Preheat over to 180, spray a roasting tin with cooking spray, place the chicken in the tin and season.
- Spray a large, non-stick frying pan with the cooking spray and stir fry the onion for a few minutes, adding a little water to stop it sticking, until it's softened. Add the peppers and garlic stir fry for a further minute, then tip the mixture over the chicken breasts in the roasting tin.
- Drizzle over the balsamic vinegar and stock, sprinkle with herbs, then roast in the oven for 20 minutes or until cooked through. Halfway through spoon some of the sauce over the chicken breasts.
joanna25
Silver Member
Prawn and Chilli Linguini
Been a while since I last posted - been massively off plan. This is adapted from a Jamie Oliver recipe and it's so yummy!!!!! AND it's TOTALLY FREE on EE.
Serves 4:
200g King Prawns
250g Dried Linguini
1 small bunch of fresh basil
1 clove galic
1 fresh red chilli
150g ripe cherry tomatoes
fry light
salt
pepper
1: Cook the linguini in boiling salted water according to packet instructions. Stir it occasionally to make sure none of the pasta is sticking together.
2: Place the frying pan on a medium heat. Peel and slice the garlic. Halve, deseed and finely slice the chilli. Pick the basil leaves from the stalks and put to one side. Finely chop the basil stalks.
3: Fry light the frying pan and add the garlic, chilli, basil stalks and prawns. Fry everything together for a minute or two, stirring as you go.
4: Cut the cherry tomatoes in half then add to the pan with a pinch of salt and pepper. Turn the heat up to high and keep stirring so nothing sticks.
5: After about 3 to 5 minutes when the prawns are pink and cooked through.
6: When your linguini is cooked, scoop out a cupful of the water to keep then drain it in a colander.
7: Add the pasta to the frying pan. Toss everything together, and if the sauce is a bit thick, add a little of your reserved cooking water to thin it out slightly.
8: Season with salt and pepper then scoff the lot.
Been a while since I last posted - been massively off plan. This is adapted from a Jamie Oliver recipe and it's so yummy!!!!! AND it's TOTALLY FREE on EE.
Serves 4:
200g King Prawns
250g Dried Linguini
1 small bunch of fresh basil
1 clove galic
1 fresh red chilli
150g ripe cherry tomatoes
fry light
salt
pepper
1: Cook the linguini in boiling salted water according to packet instructions. Stir it occasionally to make sure none of the pasta is sticking together.
2: Place the frying pan on a medium heat. Peel and slice the garlic. Halve, deseed and finely slice the chilli. Pick the basil leaves from the stalks and put to one side. Finely chop the basil stalks.
3: Fry light the frying pan and add the garlic, chilli, basil stalks and prawns. Fry everything together for a minute or two, stirring as you go.
4: Cut the cherry tomatoes in half then add to the pan with a pinch of salt and pepper. Turn the heat up to high and keep stirring so nothing sticks.
5: After about 3 to 5 minutes when the prawns are pink and cooked through.
6: When your linguini is cooked, scoop out a cupful of the water to keep then drain it in a colander.
7: Add the pasta to the frying pan. Toss everything together, and if the sauce is a bit thick, add a little of your reserved cooking water to thin it out slightly.
8: Season with salt and pepper then scoff the lot.
joanna25
Silver Member
Pasta Alla Carbonara - FREE if using HEXA
Never did I think I would find a recipe for carbonara that was syn free. Or practically. I am obsessed with carbonara so this was a happy occasion for me. I've tried the slimming world one and wasn't a huge fan but this one here is pretty good...
Ingredients - feeds 6
450g dried pasta i.e spaghetti, linguine
Fry Light
175g lean bacon/pancetta
2 garlic cloves
5 large eggs
150g parmesan cheese (25g per person - HEXA)
ground black pepper
thyme to garnish
1: Bring a large saucepan of salted water to the boil. Add the pasta, and bring to the boil for 10 minutes, or according to the packet instructions.
2: Meanwhile, heat half the frylight in a large frying pan over a medium heat. Add the pancetta and garlic and fry, stirring, for 5-8 minutes, or until the pancetta is crispy.
3: Beat the eggs and cheeses together and add pepper to taste. Drain the pasta well and return to the pan. Add the eggs, pancetta and the remaining oil, and stir until the pasta is coated. Serve while still hot, sprinkled with extra cheese and garnish with thyme.
Never did I think I would find a recipe for carbonara that was syn free. Or practically. I am obsessed with carbonara so this was a happy occasion for me. I've tried the slimming world one and wasn't a huge fan but this one here is pretty good...
Ingredients - feeds 6
450g dried pasta i.e spaghetti, linguine
Fry Light
175g lean bacon/pancetta
2 garlic cloves
5 large eggs
150g parmesan cheese (25g per person - HEXA)
ground black pepper
thyme to garnish
1: Bring a large saucepan of salted water to the boil. Add the pasta, and bring to the boil for 10 minutes, or according to the packet instructions.
2: Meanwhile, heat half the frylight in a large frying pan over a medium heat. Add the pancetta and garlic and fry, stirring, for 5-8 minutes, or until the pancetta is crispy.
3: Beat the eggs and cheeses together and add pepper to taste. Drain the pasta well and return to the pan. Add the eggs, pancetta and the remaining oil, and stir until the pasta is coated. Serve while still hot, sprinkled with extra cheese and garnish with thyme.
joanna25
Silver Member
Chicken and Bacon and Paprika Penne Syn Free on EE
This is awesome Nice quick and easy and cheap to make. You can vary it as well to make it veggie, chicken, bacon or chicken and bacon.
Serves 4:
Fry Light
Lean Bacon/Chicken Breast (as much or as little as you want! I have one breast for just myself)
1 onion chopped (I prefer red!)
2 garlic cloves, chopped (I have two just for me!)
1 tsp smoked paprika (again I usually add more)
1 tsp lemon rind, finely grated
Pinch of artificial sweetner
150g roasted red peppers tomatoes (I rather lazily don't roast them first and just bung them in fresh!)
2 x tins of chopped tomatoes
350g penne
Salt and Pepper
To serve: if you want it, parmesan
1: Heat the fry light in a pan and fry the meat until golden. Add the onion and garlic and cook for about five minutes or until soft and golden.
2: Stir in the paprika and cook for a further minute, add the lemon rind, sugar, red pepper and tomatoes. Bring to the boil, then reduce the heat and simmer gently for 15 minutes.
3: Cook the pasta, drain it then stir into the mixture in the pan.
4: Serve immediately with a bit of parmesan on top if you want
Enjoy!
This is awesome
Nice quick and easy and cheap to make. You can vary it as well to make it veggie, chicken, bacon or chicken and bacon.Serves 4:
Fry Light
Lean Bacon/Chicken Breast (as much or as little as you want! I have one breast for just myself)
1 onion chopped (I prefer red!)
2 garlic cloves, chopped (I have two just for me!)
1 tsp smoked paprika (again I usually add more)
1 tsp lemon rind, finely grated
Pinch of artificial sweetner
150g roasted red peppers tomatoes (I rather lazily don't roast them first and just bung them in fresh!)
2 x tins of chopped tomatoes
350g penne
Salt and Pepper
To serve: if you want it, parmesan
1: Heat the fry light in a pan and fry the meat until golden. Add the onion and garlic and cook for about five minutes or until soft and golden.
2: Stir in the paprika and cook for a further minute, add the lemon rind, sugar, red pepper and tomatoes. Bring to the boil, then reduce the heat and simmer gently for 15 minutes.
3: Cook the pasta, drain it then stir into the mixture in the pan.
4: Serve immediately with a bit of parmesan on top if you want
Enjoy!
joanna25
Silver Member
Ham and Cheese Quesadilla - 9.5 Syns EE
Ok, this is a dead naughty one - it uses 9.5 syns based upon the tortilla wraps that I use (you can get smaller ones which of course have a lower syn value!). This works for me because I don't mind using my syns on my dinners, but if you do mind it and would rather use your syns for chocolate, you may as well close your eyes and stop reading now!!!!
Serves 1:
Tesco Healthy Living Tortilla Wrap (check syn value if you use any different)
Fry Light
Lean syn free ham
Jalapeno Peppers
Grated Cheese (I use my entire HEXA allowance of low fat cheddar)
1 spring onion, finely chopped
Salsa if you want it (remember to syn this!)
Method:
1. Heat a ridged griddle.
2.Cover the tortilla with ham, and then over, half add the cheese, jalapenos and spring onion.
3. Fold the tortilla in half.
4. Lift this up carefully and spray each side with fry light before putting it on the hot griddle; grill for a minute each side.
5. Transfer the tortilla to a board or plate and cut into 3 triangles...
Ta Daaaahh!!!! I quite like this with some SW chips and corn on the cob
Ok, this is a dead naughty one - it uses 9.5 syns based upon the tortilla wraps that I use (you can get smaller ones which of course have a lower syn value!). This works for me because I don't mind using my syns on my dinners, but if you do mind it and would rather use your syns for chocolate, you may as well close your eyes and stop reading now!!!!
Serves 1:
Tesco Healthy Living Tortilla Wrap (check syn value if you use any different)
Fry Light
Lean syn free ham
Jalapeno Peppers
Grated Cheese (I use my entire HEXA allowance of low fat cheddar)
1 spring onion, finely chopped
Salsa if you want it (remember to syn this!)
Method:
1. Heat a ridged griddle.
2.Cover the tortilla with ham, and then over, half add the cheese, jalapenos and spring onion.
3. Fold the tortilla in half.
4. Lift this up carefully and spray each side with fry light before putting it on the hot griddle; grill for a minute each side.
5. Transfer the tortilla to a board or plate and cut into 3 triangles...
Ta Daaaahh!!!! I quite like this with some SW chips and corn on the cob
joanna25
Silver Member
Corn on the Cob
I know this sounds really really basic but I learned from my mum how to cook corn on the cob in this way, and if I ever get "boiled in a saucepan" corn on the cob, it's just not the same!!!
Basically, I just cover it in fry light (my mum does it in olive oil which is delightful but not sure it's worth all the syns!) and then cover it in pepper, herbs and chilli flakes.
Wrap it in foil and chuck it in the oven at about 200 degrees for 30-40 minutes
This is easily the next best thing to BBQ'ing it!
I know this sounds really really basic but I learned from my mum how to cook corn on the cob in this way, and if I ever get "boiled in a saucepan" corn on the cob, it's just not the same!!!
Basically, I just cover it in fry light (my mum does it in olive oil which is delightful but not sure it's worth all the syns!) and then cover it in pepper, herbs and chilli flakes.
Wrap it in foil and chuck it in the oven at about 200 degrees for 30-40 minutes
This is easily the next best thing to BBQ'ing it!
Laura_carlburgess
Gold Member
joanna25 said:This ones a really yummy recipe I got from my weight watchers book but it still works on Slimming World and it's totally free
Serves 4
Syns 0
Ingredients
Low fat cooking spray
4 skinless chicken breasts
1 large onion, peeled and quatered
2 red peppers, de-seeded and sliced into thin strips
1 green pepper, de-seeded and sliced into thin strips
2 garlic cloves, crushed
4 tbsp balsamic vinegar
100ml chicken stock
1 tsp dried oregano
salt and pepper.
Suggestions are to serve with pasta
- Preheat over to 180, spray a roasting tin with cooking spray, place the chicken in the tin and season.
- Spray a large, non-stick frying pan with the cooking spray and stir fry the onion for a few minutes, adding a little water to stop it sticking, until it's softened. Add the peppers and garlic stir fry for a further minute, then tip the mixture over the chicken breasts in the roasting tin.
- Drizzle over the balsamic vinegar and stock, sprinkle with herbs, then roast in the oven for 20 minutes or until cooked through. Halfway through spoon some of the sauce over the chicken breasts.
I am making roast chicken for tea tonight and was thinking the chicken breast might be a little bit too plain and dry so going to give your recipe a go will let u know how I get on xx
Laura_carlburgess
Gold Member
Omg just made the roasted balsamic chicken (although didn't add the veg as was having a roast dinner so just the balsamic vinegar, garlic, stock cube, oregano and s&p) but WOW it was amazing so tasty and moist had it with SW syn free rosemary roasted potatoes, mash, roasted leek, steamed broccoli, carrot, bns, peas and 0.5 syn of gravy hmmmmmmm could eat it all over again
Next time will do your chicken with all the bits and prob have it with some steamed rice yum xx
had it with SW syn free rosemary roasted potatoes, mash, roasted leek, steamed broccoli, carrot, bns, peas and 0.5 syn of gravy hmmmmmmm could eat it all over again Next time will do your chicken with all the bits and prob have it with some steamed rice yum xx
wenjenn66
Full Member
hey Joianna 25, just like to say thanx for the recipes you post they are great, I cooked the morrocan chicken with coucous for my anniversary dinner with my husband and boy was it great so thank you so much.... can I add you as a friend so I can get even more of your deliociouys recipes?
joanna25
Silver Member
Diet Coke Chicken - Syn Free
This. is. delightful.
I won't take credit for this recipe - I've created this, based upon various different takes on this recipe that I've found on this website. Some versions I've seen have included passata or chopped tomatoes, others have been as simple as just the chicken and the diet coke. Here's mine...it's delightful and tastes not unlike chicken in BBQ sauce. It's dead sticky and it tastes like you're eating something REALLY naughty
2 chicken breasts
1 can of 330ml diet coke
Red onion
Peppers
Fry Light
1tsp of chinese 5 spice
Garlic
Splash of soy sauce
Splash of Worcester sauce
Nandos herb and garlic grinder
1. Dice the chicken and sear it in fry light with red onion and garlic.
2. Add the diet coke, chinese five spice, soy and worcester sauce and simmer for 30 minutes until the coke has reduced to a sticky sauce
3. Meanwhile, stir fry up the peppers after seasoning them with Nando's garlic and herb grinder
4. I served it on a bed of rocket salad and a few SW chips
This. is. delightful.
I won't take credit for this recipe - I've created this, based upon various different takes on this recipe that I've found on this website. Some versions I've seen have included passata or chopped tomatoes, others have been as simple as just the chicken and the diet coke. Here's mine...it's delightful and tastes not unlike chicken in BBQ sauce. It's dead sticky and it tastes like you're eating something REALLY naughty
2 chicken breasts
1 can of 330ml diet coke
Red onion
Peppers
Fry Light
1tsp of chinese 5 spice
Garlic
Splash of soy sauce
Splash of Worcester sauce
Nandos herb and garlic grinder
1. Dice the chicken and sear it in fry light with red onion and garlic.
2. Add the diet coke, chinese five spice, soy and worcester sauce and simmer for 30 minutes until the coke has reduced to a sticky sauce
3. Meanwhile, stir fry up the peppers after seasoning them with Nando's garlic and herb grinder
4. I served it on a bed of rocket salad and a few SW chips
