Receipes:
- Turkey, bacon and thyme hotpot
(serves 4)
Ingredients: 2lb potatoes (peeled and cut into chunks), fry light, 2 leeks (sliced), 255g smoked back bacon (all fat removed and chopped), 1lb turkey breast fillets (cut into bite size pieces), a small handfulpf thyme leaves, 198g mushrooms (sliced), 1/2pt chicken stock, 425g carrots (peeled and cut into matchsticks), salt and black pepper, 3 tbsp chicken gravy granules (1 Syn).
Instructions: 1. Put the potato chunks in a large pan of water and bring to the boil. Cover and cook for 20 minutes until tender.
2. Meanwhile, place a deep pan sprayed with fry light over a high heat and cook the leeks, turkey, carrotts and bacon for 5 minutes. Add the stock and bring to the boil. Stir in the gravy granules, cover and cook over a low heat for 5 minutes.
3. Drain the potatoes and leave to steam dry for a few minutes. Mash the potatoes and season to taste.
4. Garnish the hotpot with the reserved thyme leaves and serve with the mashed potato on the side.
- Pork with tomatoes and red wine sauce
(serves 2)
Ingredients: 250g pork tenderloin or fillet (cut into strips), 1 large onion (chopped), 400g can of chopped tomatoes with herbs, 150ml of red wine (2), 1 tbsp tomato puree (1), 150ml hot vegetable stock, 1 tsp of italian mixed herbs, 225g mushrooms (halved), 1 courgette (sliced thinly), salt and black pepper, 2 tsps cornflour.
Instructions: 1. Fry the pork and onion in fry light for 5 minutes.
2. Stir in the canned tomatoes, red wine, tomato puree, stock, herbs, mushrooms, courgettes and sage. Bring to the boil, then cover and simmer for 15 minutes.
3. Blend the cornflour to a paste with just enough water and stir into the pork mixture. Simmer uncovered for 1-2 minutes to thicken the sauce.
4. Serve with potatoes and veg
- Coq au vin
(serves 4)
Ingredients:
Fry light
4 chicken drumsticks (skinned)
4 chicken thighs (skinned)
8 rashers of back bacon (roughly chopped with all fat removed)
15 shallots
2 large carrotts (peeled and chopped)
2 celery sticks (roughly chopped)
14oz button mushrooms
4 garlic cloves (finely chopped)
1pt chicken stock
100ml red wine (1)
Salt and Black pepper
2 handfuls of fresh tarragon (roughly chopped)
Handful of fresh parsley (to garnish)
Instructions: 1. Spray a large casserole dish with fry light and place over a high heat. Add the chicken pieces and cook for about 5 minutes, or until lightly browned on all sides.
2. Add the bacon, shallots, carrots, celery, mushrooms, garlic, stock, wine, season well and bring to the boil.
3. Reduce the heat to low, cover the dish tightly with the lid and cook the mixture gently for 1.5 hours or until the chicken is tender and cooked through.
4. Serve with mashed potato (mashing this with fromage frais and 2 crushed garlic cloves).
5. Season to taste.
- Chicken and Bacon Hotpot
(serves 4)
Ingredients: 4 chicken thighs on the bone, fry light, 1 medium onion (roughly chopped), 4 smoked back bacon rashers (chopped with fat removed), 200g closed cap mushrooms (quartered), 2 carrots (cut into cubes), small handful of chopped parsley, 450ml chicken stock, 1 tsp mixed herbs, salt and black pepper, 550g potatoes (peeled and thinly sliced), 200g brocolli
Instructions: 1. Preheat your oven to 180 degrees C. Place a frying pan over a medium-high heat. Spray the chicken with fry light and brown in the pan for 5 minutes, turning halfway through. Transfer to a large ovenproof casserole dish.
2. Place a frying pan sprayed with fry light over a medium-high heat. Add the onion and bacon and stir-fry for 3-4minutes until the onion is just golden. Stir in the mushrooms, carrots, parlsey, stock and half the mixed herbs. Season and bring to the boil, stirring frequently.
3. Pour the bacon mixture over the chicken. Arrange the potato slices on top, overlapping, then sprinkle over the remaining dried herbs. Season and spray with fry light. Cover and bake the hotpot for 1.5hours.
4. Meanwhile, preheat your grill to high. Remove the lid from the dish, spray the hotpot with a little more fry light and brown under the grill for 4-5 minutes. Serve with brocolli.
- Chicken Cacciatore
(serves 4)
Ingredients: Fry light, salt and black pepper, 4 skinless chicken breasts, 12 back bacon rashers (all visible fat removed, roughly chopped), 1 onion (roughly chopped), 2 celery sticks (roughly chopped), 1 carrot (peeled and roughly chopped), 2 garlic cloves (crushed), 4 fl oz chicken stock, 2 x 400g cans cherry tomatoes, 2 bay leaves, a small handful of fresh basil leaves, new potatoes, green beans.
Instructions: 1. Heat a frying pan sprayed with fry light. Season the chicken, add to the pan and fry until golden. Transfer to a large dish and keep warm.
2. Spray the frying pan with a little more Fry Light. Add the bacon and fry for 2 minutes. Stir in the onion, celery, carrot and garlic. Cook for 6-8 minutes or until the onion is tender.
3. Add the chicken to the onion mixture. Stir in the stock, tomatoes and bay leaves. Bring to the boil, then reduce the heat. Cover the pan and simmer for 25-30 minutes or until the chicken is cooked through.
4. Serve with new potatoes and green beans.
- Classic Lamb hotpot
Ingredients: Fry light, 1 onion (sliced), 1 garlic clove (sliced), 4 x 4oz lamb steaks (all visible fat removed and cut into chunk size pieces), 400g can chopped tomatoes, 113ml chicken stock, small handful of fresh thyme (finely chopped), few handfuls of fresh parsley, 2 carrots (peeled and cut into bute size pieces), a few drops of tabasco sauce, salt and fresh blck pepper, 0.5lb swede (thinly sliced), 0.5lb potatoes (thinly sliced).
Instructions: 1. Place a large, flameproof casserole dish sprayed with fry light over a medium heat. Add the onion, garlic and lamb and fry for 3-4 minutes until the lamb is browned.
2. Stir in the tomatoes, stock, thyme leaves, parsley and carrots. Bring to the boiland then add the Tabasco sauce. Season and stir.
3. Arrange the swede ad potato slices in overlapping layers on top of the lamb mixture. Season, cover and simmer for 15 minutes, or until the swede is tender and the lamb cooked.
4. Preheat your grill to high. Spray the topping with fry light. Grill for 2-3 minutes until slightly browned. Divide between 4 plates and serve.
it sounds amazing xx
