Pete's Recipe Book

[bilsat]

Pete’s Pork Mexicana

Serves 2

Ingredients

1 Onion, cut into quarters (s) (sff)
1 Large chilli, deseeded & finely chopped (s) (sff)
1tsp sweet chilli sauce (0.5syn/2=0.25syn per person)
*1tsp cornflour, mixed with 3tbsp water (1.0syn/2=0.5syn each person)
1tbsp “Sea salt from Cornwall with mixed peppers” (Sainsbury’s)
2 Pork Loin Steaks (ff)
2 Garlic Cloves (sff)
2 Sweet peppers, finely sliced (s) (sff)
2tbsp Cider Vinegar
3 Tomato’s roughly cut into chunks (s) (sff)
150g long grained rice, cooked as per packet instructions (ff)
300ml stock using a Knorr “herb” stockpot
Salt & Cayenne Pepper to taste

Method

In a food processor chop the onion & garlic to a paste.
Season the pork with the salt & pepper mix, cook on the grill until both sides are lightly browned, then removed from the pan and set aside.
In the pan cook the tomatoes, peppers, chillies, onion paste & stock, bring to the boil, season with sweet chilli sauce, cider vinegar, salt & cayenne pepper, *if you want the sauce thicker add the cornflour now. Then reduce the heat to a simmer, return the meat to the pan, cover, and cook for 20 minutes.
Serve on a bed of rice.

 

[mellou84]

Great recipes, thanks

 

[bilsat]

Pete’s Andalusian Chicken & Mushrooms
(Adapted from ”Pan-Cooked Chicken Dishes”)


Serves 2
Ingredients
1 lemon, zested & juiced (ss) (sff)
1 Garlic (sff)
1tsp dried tarragon
1tsp cornflour, mixed with 3tsp cold water
6 thigh fillets of chicken, cut into cubes (s) (ff)
8 shallots, finely chopped (s) (sff)
50mL white wine vinegar
100g sliced mushrooms (s) (ff)
100g rice of your choice (ff)
170g Greek 0% fat free Yoghurt
Knorr “chicken stockpot” made into 100mL stock

Method

In a frying pan sprayed with Fry Light, cook the chicken pieces until browned, remove & set aside.
Cook the garlic & onion until softened, add the mushrooms, lemon zest, tarragon, chicken stock, white wine vinegar, add lemon juice, and bring to the boil. Add the chicken, season with salt & pepper, simmer for 15 mins until the stock is reduced by 50%, add the yoghurt & cornflour (to help stop it splitting), cook for 5 mins on as low a heat as possible, until it thickens.
Serve with rice, cooked as per packet instructions.
View attachment 45399

 

[lennis]

Just read the entire thread. It all sounds do gooddddd!!!!

 

[bilsat]

Pete's Cauliflower Curry

Pete’s Cauliflower Curry Sauce

(Based on “Addibelle’s recipe on Minimins)

Serves 4

Ingredients

1 Onion, finely chopped (s) (sff)
1tsp cumin
1tsp coriander
1tsp turmeric
1tbs hot madras curry powder
2tbsp sweetener
500mL stock, made with Knorr “chicken stockpot”
500g frozen cauliflower (s) (sff)

Method

In a saucepan sprayed with Fry Light, cook the onions until soft, place the Cauliflower in the saucepan with the stock, add the spices, season with salt & pepper, bring to the boil and cook for 10 mins.
Remove from the heat and using a hand blender, liquidize, return to the heat, reduce to a simmer & add the sweetener to taste. Cook for a further 5 mins to thicken. Serve as a curry base or on its own.


​

 

[Birdmummy]

Pete's Cauliflower Curry Sauce

(Based on "Addibelle's recipe on Minimins)

Serves 4

Ingredients

1 Onion, finely chopped (s) (sff)
1tsp cumin
1tsp coriander
1tsp turmeric
1tbs hot madras curry powder
2tbsp sweetener
500mL stock, made with Knorr "chicken stockpot"
500g frozen cauliflower (s) (sff)

Method

In a saucepan sprayed with Fry Light, cook the onions until soft, place the Cauliflower in the saucepan with the stock, season with salt & pepper, bring to the boil and cook for 10 mins.
Remove from the heat and using a hand blender, liquidize, return to the heat, reduce to a simmer & add the sweetener to taste. Cook for a further 5 mins to thicken. Serve as a curry base or on its own.

<img src="http://www.minimins.com/attachment.php?attachmentid=45523"/>

Ok bit of a silly question, but what does this taste like? More of a Chinese curry taste or Indian ?? Your thoughts please.

 

[slimming sinead]

Pete's Andalusian Chicken & Mushrooms
(Adapted from "Pan-Cooked Chicken Dishes")

Serves 2
Ingredients
1 lemon, zested & juiced (ss) (sff)
1 Garlic (sff)
1tsp dried tarragon
1tsp cornflour, mixed with 3tsp cold water
6 thigh fillets of chicken, cut into cubes (s) (ff)
8 shallots, finely chopped (s) (sff)
50mL white wine vinegar
100g sliced mushrooms (s) (ff)
100g rice of your choice (ff)
170g Greek 0% fat free Yoghurt
Knorr "chicken stockpot" made into 100mL stock

Method

In a frying pan sprayed with Fry Light, cook the chicken pieces until browned, remove & set aside.
Cook the garlic & onion until softened, add the mushrooms, lemon zest, tarragon, chicken stock, white wine vinegar, add lemon juice, and bring to the boil. Add the chicken, season with salt & pepper, simmer for 15 mins until the stock is reduced by 50%, add the yoghurt & cornflour (to help stop it splitting), cook for 5 mins on as low a heat as possible, until it thickens.
Serve with rice, cooked as per packet instructions.
<img src="http://www.minimins.com/attachment.php?attachmentid=45399"/>

I made this tonight. V nice! Thanks for all of these fab recipes Pete.

 

[systema]

Pete’s Cauliflower Curry Sauce

(Based on “Addibelle’s recipe on Minimins)

Serves 4

Ingredients

1 Onion, finely chopped (s) (sff)
1tsp cumin
1tsp coriander
1tsp turmeric
1tbs hot madras curry powder
2tbsp sweetener
500mL stock, made with Knorr “chicken stockpot”
500g frozen cauliflower (s) (sff)

Method

In a saucepan sprayed with Fry Light, cook the onions until soft, place the Cauliflower in the saucepan with the stock, season with salt & pepper, bring to the boil and cook for 10 mins.
Remove from the heat and using a hand blender, liquidize, return to the heat, reduce to a simmer & add the sweetener to taste. Cook for a further 5 mins to thicken. Serve as a curry base or on its own.


View attachment 45523​

Pete - did you leave the curry powder etc on the worktop -:wavey:

 

[bilsat]

HI Birdmummy.
The taste is more like a Chinese curry than an Indian one, It reminds me of the curry that some chip shops sell but without the bits in it!

 

[Birdmummy]

HI Birdmummy.
The taste is more like a Chinese curry than an Indian one, It reminds me of the curry that some chip shops sell but without the bits in it!

Thank you Pete, will add this to my list of jobs this week x

 

[bilsat]

Hi Systema.
I used the following spices as per my version of the recipe! cumin, coriander, turmeric and hot madras curry powder........
Pete.

 

[bilsat]

Pete's Spinach & Mushroom Cannelloni-2

Pete’s Spinach & Mushroom Cannelloni-2





Serves Two

Ingredients

100g Sainsbury’s “ be good to yourself” soft cheese (4 syn/2=2syn per person)
50g chopped spinach, defrosted (s) (sff)
1 Egg (ff)
1 Garlic (sff)
25g Button Mushrooms (s) (sff)
1 Onion (s) (sff)
1 Red Pepper (s) (sff)
45g Reduced Fat Cheddar Cheese, grated (1Hea/2=1/2 syn)
Handful of Basil leaves
4 dried Cannelloni tubes (ff)
350mL of Passata (s) (sff)
Salt & pepper

Method
Preheat the oven to 200c

Squeeze out excess water from spinach and place in a bowl.

Add all the ingredients except the Cheddar Cheese & basil leaves, season and mix, then place it in a mini chopper and reduce to a thick puree.

Fill the 8 cannelloni tubes; it is very easy when the ingredients are purified!

Place in an oven proof dish and cover with Passata. Use the remaining cheese as a topping add the basil leaves.

Cook for 20mins covered by tinfoil, then remove and cook for another 10 mins.
Serve with roasted veg for a vegetarian meal.

 

[bilsat]

Pete's Butternut Squash Curry (revisited)

Pete’s Butternut Squash Curry (Revisited)

Serves 2

Ingredients

1 Onion, finely chopped (s) (sff)
1 Chilli, finely chopped (s) (sff)
1 Garlic clove, sliced (sff)
1 Knorr “herb” stockpot
1 Knorr Chicken stockpot, made into stock with 500mL water
1” Cube of ginger, finely sliced
1tsp cumin
1tsp coriander
1tsp turmeric
1tsp garam masala
1tsp Hot Madras curry powder
1tbsp Sweetener
250g Pre-cooked chicken, cubed (s) (sff)
350g Butternut Squash, cut into cubes, not peeled (s) (sff)
400g Chopped Tomatoes (s) (sff)

Method

In a large saucepan sprayed with Fry Light cook the onions, garlic, chilli & ginger until soft.
Add the butternut squash, tomatoes, sweetener, and cook for 20 mins, add the herb stockpot and allow to infuse.
Add all spices except the garam masala, chicken stock & bring to the boil, cook for 5 mins then remove from the heat, using a hand blender reduce to a liquid, add the chicken & simmer for 15 mins, add the garam masala & continue simmering for a further 5 mins, serve with rice.

 

[SaraD123]

Hi Pete,

Are the chives absolutely essential in the leek and potato soup, is there an alternative I could use? I've just smashed the whole jar on the kitchen floor grrrr!

Also, do you do anything with the chicken you serve with the Jamaican rice and peas or have a syn free jerk seasoning recipe?

Thanks for this thread, it's amazing!

 

[TtMummy]

Pete’s Butternut Squash Curry (Revisited)

Serves 2

Ingredients

1 Onion, finely chopped (s) (sff)
1 Chilli, finely chopped (s) (sff)
1 Garlic clove, sliced (sff)
1 Knorr “herb” stockpot
1 Knorr Chicken stockpot, made into stock with 500mL water
1” Cube of ginger, finely sliced
1tsp cumin
1tsp coriander
1tsp turmeric
1tsp garam masala
1tsp Hot Madras curry powder
1tbsp Sweetener
250g Pre-cooked chicken, cubed (s) (sff)
350g Butternut Squash, cut into cubes, not peeled (s) (sff)
400g Chopped Tomatoes (s) (sff)

Method

In a large saucepan sprayed with Fry Light cook the onions, garlic, chilli & ginger until soft.
Add the butternut squash, tomatoes, sweetener, and cook for 20 mins, add the herb stockpot and allow to infuse.
Add all spices except the garam masala, chicken stock & bring to the boil, cook for 5 mins then remove from the heat, using a hand blender reduce to a liquid, add the chicken & simmer for 15 mins, add the garam masala & continue simmering for a further 5 mins, serve with rice.

View attachment 45927

Thanks - I've just made this and it's GORGEOUS. Thank you Pete

 

[bilsat]

Hi SaraD123
The chives are not essential, they are only for extra taste!
The chicken in the Jamaican rice & Peas was pre-cooked chicken pieces with no flavouring on them, they would be better if you used a seasoning on them, just use what you like, that's the fun of cooking...but let us know how it came out!

 

[neacy69]

Cheers Pete looks lovely

 

[bilsat]

Pete's Louisiana Spicy Chicken & Rice

Pete’s Louisiana Spicy Chicken & Rice

(Adapted from “Pan-Cooked Chicken Dishes”)


Serves 2

Ingredients

1/2tsp cayenne pepper
1/2 tsp Paprika
1 Onion, finely chopped (s) (sff)
1 Red, green pepper, cut into quarters, deseeded (s) (sff)
1 tsp dried thyme
2 Garlic, finely chopped (sff)
2 chillies, deseeded & finely chopped (s) (sff)
2 tbsp shredded flat leaf parsley
4 Chicken thighs, de-skinned & de-boned cut into chunks (s) (sff)
4 chopped tomatoes (s) (sff)
100g long grain rice (ff)
225mL stock, made from a Knorr “chicken stockpot”
Salt
A few drops of Tabasco

Method

Prepare the chicken & cut into chunks.
In a frying pan, sprayed with Fry Light, cook the chicken, seasoned with salt & cayenne pepper, until browned, removed & set aside.
Add the peppers & onion, cook until soft, remove & set aside, add the rice, chillies, and paprika, cook until the rice is coated with the juices from the pan.
Add the stock & cook for 10 mins, return the chicken, pepper’s & onion add the thyme, tomatoes, & simmer, covered for 20 mins. Sprinkle a few drops of Tabasco & season to taste.
Add the parsley and serve.

 

[SaraD123]

Love the look of the spicy rice! Is the tuna bake freezable, tuna pasta's not really hubby's cup of tea

 

[vander]

all the meal look fab