Pete's Recipe Book
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bilsat
Really likes to cook
Pete's Beef Curry Dopiaza (Revisited)
Pete’s Beef Curry Dopiaza (Revisited)
Serves 2
Ingredients
125g long grain rice (ff)
400g chopped tomatoes (s) (sff)
225g stewing steak with the fat removed & cut into small pieces (ff)
½ tsp asafetida powder
½ tsp fenugreek powder
½ tsp coriander
½ tsp cumin
½ tsp turmeric powder
1 tsp garam masala
1 tbsp sweetener
1 cup of peas (ss) (ff)
1 garlic clove, finely chopped (sff)
2 tsp Hot Madras curry powder
4 large onions, 2 finely chopped, 2 sliced (s) (sff)
Knorr Dark Stock pot with 200mL water
Method
Fry the finely chopped onions in a saucepan with the lid on, sprayed with Fry Light until soft, add all the spices except the garam masala.
(Boil the 2 remaining onions until cooked then set aside.)
Cook the meat with the onions & spices. Mix well, cook for 10 mins then add the tomatoes, stock & sweetener, reduce the heat to a simmer, cook for 40mins (the longer the better for flavour) then add the boiled onions, peas, garam masala and cook for a further 5mins, serve with rice.
Pete’s Beef Curry Dopiaza (Revisited)
Serves 2
Ingredients
125g long grain rice (ff)
400g chopped tomatoes (s) (sff)
225g stewing steak with the fat removed & cut into small pieces (ff)
½ tsp asafetida powder
½ tsp fenugreek powder
½ tsp coriander
½ tsp cumin
½ tsp turmeric powder
1 tsp garam masala
1 tbsp sweetener
1 cup of peas (ss) (ff)
1 garlic clove, finely chopped (sff)
2 tsp Hot Madras curry powder
4 large onions, 2 finely chopped, 2 sliced (s) (sff)
Knorr Dark Stock pot with 200mL water
Method
Fry the finely chopped onions in a saucepan with the lid on, sprayed with Fry Light until soft, add all the spices except the garam masala.
(Boil the 2 remaining onions until cooked then set aside.)
Cook the meat with the onions & spices. Mix well, cook for 10 mins then add the tomatoes, stock & sweetener, reduce the heat to a simmer, cook for 40mins (the longer the better for flavour) then add the boiled onions, peas, garam masala and cook for a further 5mins, serve with rice.
bilsat
Really likes to cook
Pete's Spicy Salmon
Pete’s Spicy Salmon
Serves 2
Ingredients
1tbsp 5 spice
1tbsp salt
1tbsp ground black pepper
1tbsp virgin olive oil (Heb)
1tbsp Light soy sauce
1 garlic (sff)
1 chilli, deseeded (s) (sff)
2 Salmon fillets (ff)
3cm cube of ginger
Lime juice (ss) (sff)
Method
Lay out a sheet of greaseproof paper, cut a series of cuts on the skin side of the salmon then cover with the salt, pepper, 5 spice & olive oil, rub well in on both sides salmon.
In a food processor reduce chilli, garlic, ginger, lime juice & soy sauce to a paste, tip into an oven-proof dish and place the salmon, skin side up, in it, cook for 20-25 mins at 200C.
Serve on a bed of rice or Couscous.
Pete’s Spicy Salmon
Serves 2
Ingredients
1tbsp 5 spice
1tbsp salt
1tbsp ground black pepper
1tbsp virgin olive oil (Heb)
1tbsp Light soy sauce
1 garlic (sff)
1 chilli, deseeded (s) (sff)
2 Salmon fillets (ff)
3cm cube of ginger
Lime juice (ss) (sff)
Method
Lay out a sheet of greaseproof paper, cut a series of cuts on the skin side of the salmon then cover with the salt, pepper, 5 spice & olive oil, rub well in on both sides salmon.
In a food processor reduce chilli, garlic, ginger, lime juice & soy sauce to a paste, tip into an oven-proof dish and place the salmon, skin side up, in it, cook for 20-25 mins at 200C.
Serve on a bed of rice or Couscous.
bilsat
Really likes to cook
Pete's Chicken Tikka Masala-2
Pete’s Chicken Tikka Masala-2
Serves 2
Ingredients
1 cm ginger, peeled & grated
1tbsp tomato puree (s) (sff)
1tbsp cornflour mixed with 1tbsp cold water (3.5syn/2=1.75 syn per person)
2 garlic cloves (sff)
2tbsp lemon juice (ss) (sff)
2tbsp “Tikka Masala Mix”
100g boiled rice (ff)
150mL Yeo Valley Natural Bio Yoghurt (2syn/2=1syn per person)
250g Chicken pieces cut into 5cm chunks (s) (ff)
½ tsp turmeric
½ tsp cumin
½ tsp coriander
1 onion, finely chopped (s) (sff)
1 tsp paprika
1 tsp garlic salt
1 tbsp sweetener
400g chopped tomatoes (s) (sff)
Method
Mix the cornflour with the water and mix together with the yoghurt.
In a food processor, reduce to a paste the following, yogurt, tomato puree, ginger, chilli powder, garlic & lemon juice.
Place the cut chicken in a mixing bowl and add the paste, mix together to coat the chicken, cover, leave in the fridge to marinate for between 2 hours -24 hours.
In a deep Frying pan, sprayed with Fry Light, cook the onion & garlic until soft, add the paprika, garlic salt, cumin, turmeric, coriander, cook for 1 min add the chicken & marinade, cook for 5 mins then add the tomato & sweetener & simmer for 20 mins until the chicken is cooked and the sauce has reduced.
Serve with boiled rice.
I made this version because the fat free yoghurt split too easy, but even this one split until I added the cornflour and whisked for a few moments, therefore I modified the recipe slightly!
I will put the original recipe on as well!
Pete’s Chicken Tikka Masala-2
Serves 2
Ingredients
1 cm ginger, peeled & grated
1tbsp tomato puree (s) (sff)
1tbsp cornflour mixed with 1tbsp cold water (3.5syn/2=1.75 syn per person)
2 garlic cloves (sff)
2tbsp lemon juice (ss) (sff)
2tbsp “Tikka Masala Mix”
100g boiled rice (ff)
150mL Yeo Valley Natural Bio Yoghurt (2syn/2=1syn per person)
250g Chicken pieces cut into 5cm chunks (s) (ff)
Sauce |
½ tsp cumin
½ tsp coriander
1 onion, finely chopped (s) (sff)
1 tsp paprika
1 tsp garlic salt
1 tbsp sweetener
400g chopped tomatoes (s) (sff)
Method
Mix the cornflour with the water and mix together with the yoghurt.
In a food processor, reduce to a paste the following, yogurt, tomato puree, ginger, chilli powder, garlic & lemon juice.
Place the cut chicken in a mixing bowl and add the paste, mix together to coat the chicken, cover, leave in the fridge to marinate for between 2 hours -24 hours.
In a deep Frying pan, sprayed with Fry Light, cook the onion & garlic until soft, add the paprika, garlic salt, cumin, turmeric, coriander, cook for 1 min add the chicken & marinade, cook for 5 mins then add the tomato & sweetener & simmer for 20 mins until the chicken is cooked and the sauce has reduced.
Serve with boiled rice.
I made this version because the fat free yoghurt split too easy, but even this one split until I added the cornflour and whisked for a few moments, therefore I modified the recipe slightly!
I will put the original recipe on as well!
Last edited:
bilsat
Really likes to cook
Pete's Chicken Tikka Masala
Pete’s Chicken Tikka Masala
Serves 2
Ingredients
1 cm ginger, peeled & grated
1tbsp tomato puree (s) (sff)
2 garlic cloves (sff)
2tbsp lemon juice (ss) (sff)
2tbsp “Tikka Masala Mix”
100g boiled rice (ff)
150mL Greek 0% fat free natural yoghurt (ff) (from a 170mL tub)
250g Chicken pieces cut into 5cm chunks (s) (ff)
½ tsp turmeric
½ tsp cumin
½ tsp coriander
1 onion, finely chopped (s) (sff)
1 tsp paprika
1 tsp garlic salt
1 tbsp. sweetener
20mL Yoghurt from above quantity
400g chopped tomatoes (s) (sff)
Method
In a food processor, reduce to a paste the following, 125mL yogurt, tomato puree, ginger, garlic & lemon juice.
Place the cut chicken in a mixing bowl and add the paste, mix together to coat the chicken, cover, leave in the fridge to marinate for between 2 hours -24 hours.
In a deep Frying pan, sprayed with Fry Light, cook the onion & garlic until soft, add the paprika, garlic salt, cumin, turmeric, coriander, cook for 1 min add the chicken & marinade, cook for 5 mins then add the tomato & sweetener & simmer for 20 mins until the chicken is cooked and the sauce has reduced, turn the heat off and add the remaining yoghurt, if it splits add cornflour mixed with water & whisk briskly, cover & leave for 5 mins.
Serve with boiled rice.
Pete’s Chicken Tikka Masala
Serves 2
Ingredients
1 cm ginger, peeled & grated
1tbsp tomato puree (s) (sff)
2 garlic cloves (sff)
2tbsp lemon juice (ss) (sff)
2tbsp “Tikka Masala Mix”
100g boiled rice (ff)
150mL Greek 0% fat free natural yoghurt (ff) (from a 170mL tub)
250g Chicken pieces cut into 5cm chunks (s) (ff)
Sauce |
½ tsp cumin
½ tsp coriander
1 onion, finely chopped (s) (sff)
1 tsp paprika
1 tsp garlic salt
1 tbsp. sweetener
20mL Yoghurt from above quantity
400g chopped tomatoes (s) (sff)
Method
In a food processor, reduce to a paste the following, 125mL yogurt, tomato puree, ginger, garlic & lemon juice.
Place the cut chicken in a mixing bowl and add the paste, mix together to coat the chicken, cover, leave in the fridge to marinate for between 2 hours -24 hours.
In a deep Frying pan, sprayed with Fry Light, cook the onion & garlic until soft, add the paprika, garlic salt, cumin, turmeric, coriander, cook for 1 min add the chicken & marinade, cook for 5 mins then add the tomato & sweetener & simmer for 20 mins until the chicken is cooked and the sauce has reduced, turn the heat off and add the remaining yoghurt, if it splits add cornflour mixed with water & whisk briskly, cover & leave for 5 mins.
Serve with boiled rice.
Last edited:
hannahsmumwillshrink
Silver Member
Yummy!
Sent from my iPhone using MiniMins
Sent from my iPhone using MiniMins
bilsat
Really likes to cook
Pete's Fruity Chicken Curry
Pete’s Fruity Chicken Curry
(Adapted from “Pan-cooked chicken dishes”)
Serves 2
Ingredients
100g Pineapple, cut into bit sized pieces (s) (sff) (2syn/2=1 syn per person)
100g Mango, cut into bit sized pieces (sff) (3syn/2=1.5syn per person)
1tbsp cornflour mixed with 1tbsp of water (3.5syn/2=1.75 syn per person)
1tbsp Madras hot curry powder
2 Shallots, sliced (s) (sff)
2 Chicken breasts, sliced into strips (s) (ff)
3cm Cube of ginger, sliced into strips
25g plain flour (4.5 syns/2=2.25syns per person) (used only10g=2syn/2=1 syn per person)
*25g fresh grated coconut (4.5 syns/2=2.25syns per person)
150mL Yeo Valley natural yoghurt (ff) (2syn/2=1syn per person)
200mL Chicken stock made with a stock cube
Salt & Pepper
* Optional
Method
In a glass bowl mix the flour with salt, pepper & curry powder, drop a few pieces at a time of the chicken, coat evenly, shake surplus off and set aside.
Spray a deep frying pan with Fry Light; add a few pieces of chicken at a time, cook on a high heat until brown then remove.
Reheat the frying pan, spray with Fry Light, and cook the shallots & ginger for 2 mins, add the fruit, then the chicken stock & bring to the boil then simmer.
Return the chicken to the pan & add the yoghurt that has been mixed with cornflour, a spoon at a time, stir well, cover, & simmer at a very low light for 5 mins.
* Optional. Dry fry the grated coconut for a few minutes then sprinkle over the curry.
Pete’s Fruity Chicken Curry
(Adapted from “Pan-cooked chicken dishes”)
Serves 2
Ingredients
100g Pineapple, cut into bit sized pieces (s) (sff) (2syn/2=1 syn per person)
100g Mango, cut into bit sized pieces (sff) (3syn/2=1.5syn per person)
1tbsp cornflour mixed with 1tbsp of water (3.5syn/2=1.75 syn per person)
1tbsp Madras hot curry powder
2 Shallots, sliced (s) (sff)
2 Chicken breasts, sliced into strips (s) (ff)
3cm Cube of ginger, sliced into strips
25g plain flour (4.5 syns/2=2.25syns per person) (used only10g=2syn/2=1 syn per person)
*25g fresh grated coconut (4.5 syns/2=2.25syns per person)
150mL Yeo Valley natural yoghurt (ff) (2syn/2=1syn per person)
200mL Chicken stock made with a stock cube
Salt & Pepper
* Optional
Method
In a glass bowl mix the flour with salt, pepper & curry powder, drop a few pieces at a time of the chicken, coat evenly, shake surplus off and set aside.
Spray a deep frying pan with Fry Light; add a few pieces of chicken at a time, cook on a high heat until brown then remove.
Reheat the frying pan, spray with Fry Light, and cook the shallots & ginger for 2 mins, add the fruit, then the chicken stock & bring to the boil then simmer.
Return the chicken to the pan & add the yoghurt that has been mixed with cornflour, a spoon at a time, stir well, cover, & simmer at a very low light for 5 mins.
* Optional. Dry fry the grated coconut for a few minutes then sprinkle over the curry.
bilsat
Really likes to cook
The Fruity Chicken Curry is delicious as it is but higher in syns (6.25syns) then most recipes, to reduce you could leave the mango out, don't use the cornflour but you then risk the yoghurt splitting, don't cover the chicken in flour & use a fat free yoghurt, the choice is yours!
Sometimes you just go to live dangerously* (lovely taste)
Served on a bed of egg fried rice.
Pete
Sometimes you just go to live dangerously* (lovely taste)
Served on a bed of egg fried rice.
Pete
