Pete's Recipe Book
- Thread starter bilsat
- Start date
bilsat
Really likes to cook
Pete’s Lemon Chicken (2013)
(Based on SW “A taste of Asia”)
Serves 2
Ingredients
¼ tsp Chilli flakes
1 Egg (ff)
1 tsp Garlic salt
1 tsp Turmeric (for colouring)
1 tbsp. Sweetener
1 tbsp. Cornflour or “Carrs sauce flour” (3.5 syns/2=1.75 syns per person)
2 lemons, washed, zested & juiced (ss) (sff)
2 tbsp. light soy sauce
100g Long grain rice (ff)
125mL Chicken stock
250g Chicken breast, cut into strips (ff)
S & P
Garnish
1 Spring onion, finely sliced (s) (sff)
1 Chilli, de-seeded & finely sliced (s) (sff)
Method
Cook the rice as per the instructions on the packaging.
Mix the egg with the turmeric & ½ tbsp. of the cornflour in a small glass bowl, season with salt & pepper, add the chicken, mix well & cover, chill in the fridge for at least 30 mins.
Spray a wok with frylight, heat up and cook the chicken on a high heat, stirring all the time until cooked, remove from the pan, keep warm, clean the wok & spray with frylight.
Mix the remaining cornflour with the lemon zest, juice, stock, sweetener, soy sauce, garlic salt & chilli flakes. Add to the hot wok & bring to the boil, add the chicken, keep stirring until the sauce has thickened & the chicken is coated. Plate up with rice & garnish.
(Based on SW “A taste of Asia”)
Serves 2
Ingredients
¼ tsp Chilli flakes
1 Egg (ff)
1 tsp Garlic salt
1 tsp Turmeric (for colouring)
1 tbsp. Sweetener
1 tbsp. Cornflour or “Carrs sauce flour” (3.5 syns/2=1.75 syns per person)
2 lemons, washed, zested & juiced (ss) (sff)
2 tbsp. light soy sauce
100g Long grain rice (ff)
125mL Chicken stock
250g Chicken breast, cut into strips (ff)
S & P
Garnish
1 Spring onion, finely sliced (s) (sff)
1 Chilli, de-seeded & finely sliced (s) (sff)
Method
Cook the rice as per the instructions on the packaging.
Mix the egg with the turmeric & ½ tbsp. of the cornflour in a small glass bowl, season with salt & pepper, add the chicken, mix well & cover, chill in the fridge for at least 30 mins.
Spray a wok with frylight, heat up and cook the chicken on a high heat, stirring all the time until cooked, remove from the pan, keep warm, clean the wok & spray with frylight.
Mix the remaining cornflour with the lemon zest, juice, stock, sweetener, soy sauce, garlic salt & chilli flakes. Add to the hot wok & bring to the boil, add the chicken, keep stirring until the sauce has thickened & the chicken is coated. Plate up with rice & garnish.
Fatty_no_more
Slimming for my children
Tried ur spag Bol today and it was amazing!
The whole family (including 3yo and 11 month old) polished theirs off x
The whole family (including 3yo and 11 month old) polished theirs off x
1goldingoap
Silver Member
am now eating your .lemon chicken .its realy good .love it .you have done it again another one for me to do over and over .:thankyou:lorna x
icurez2002
Wants to see her toes
Don't suppose anyone has a sw friendly toad in the hole recipe? My OH is desperate for one x
Sent from my iPhone using MiniMins
Sent from my iPhone using MiniMins
bilsat
Really likes to cook
Pete’s Minted Chixsticks (2013)
Serves 2
Ingredients
*1 Pack Minted Chixsticks (s) (ff)
1 Onion, finely chopped (s) (sff)
1 Cup of frozen peas (ss) (ff)
1 Cup of long grain rice (ff)
1tsp Turmeric (for colouring the rice)
* Priory Meats. 953 Alcester Rd Sth. Maypole B14 5JA. 0121-474-6878
Method
Pre-heat the oven to 180C, or under a hot grill, place the kebabs on a shallow ovenproof dish & keep the liquid, it’s the sauce, place in the oven on the middle shelf, cook for 10 mins, watching from time to time so that they don’t burn, keep on brushing with the sauce, remove & turn over, cook for a further 10 mins until fully cooked.
In the meantime cook the rice in a small saucepan, with 3 cups of water, turmeric, cook until the water has be absorbed, remove & place in a sieve, return the sieve to the saucepan & cover for 2 mins to allow the rice to steam.
In a small saucepan, sprayed with frylight, cook the onion until soft, add the peas & cook for 5 mins, cover & set aside.
Mix the peas & onion with the rice, plate up and place the kebabs on top of the rice.
Serve with a salad.
Serves 2
Ingredients
*1 Pack Minted Chixsticks (s) (ff)
1 Onion, finely chopped (s) (sff)
1 Cup of frozen peas (ss) (ff)
1 Cup of long grain rice (ff)
1tsp Turmeric (for colouring the rice)
* Priory Meats. 953 Alcester Rd Sth. Maypole B14 5JA. 0121-474-6878
Method
Pre-heat the oven to 180C, or under a hot grill, place the kebabs on a shallow ovenproof dish & keep the liquid, it’s the sauce, place in the oven on the middle shelf, cook for 10 mins, watching from time to time so that they don’t burn, keep on brushing with the sauce, remove & turn over, cook for a further 10 mins until fully cooked.
In the meantime cook the rice in a small saucepan, with 3 cups of water, turmeric, cook until the water has be absorbed, remove & place in a sieve, return the sieve to the saucepan & cover for 2 mins to allow the rice to steam.
In a small saucepan, sprayed with frylight, cook the onion until soft, add the peas & cook for 5 mins, cover & set aside.
Mix the peas & onion with the rice, plate up and place the kebabs on top of the rice.
Serve with a salad.
GILLYBEAN635
Member
Hi Pete
As a newbie, I just wanted to say thanks for your recipes.
I'm only part way through, but I do work better from recipe's so I can't wait to get stuck in with a few of these.
Thanks again
Gill x
As a newbie, I just wanted to say thanks for your recipes.
I'm only part way through, but I do work better from recipe's so I can't wait to get stuck in with a few of these.
Thanks again
Gill x
mella
Full Member
Hi Pete, thanks for all these, we are slowly working our way through them! I want to do the slow cooker beef stroganoff next, I went to my local tesco but they don't seem to stock the garlic and mushroom cream sauce. The only cream sauce I could see was a parsley cream sauce. Would this be any good or can you suggest something else?
pebbles67
Gold Member
Hi I use a packet mix of Yorkshire which works out at 5.5 syns per portion roughly if divide by 4 portions. ( depending on which make you get) then I use joes sausages which are free but the other guys will point u in the direction of other low syn sausages . X
mella
Full Member
Thanks, there were no mushroom sauces at all, will have to check asda as we don't have a sainsburys, or try to make my own.
bilsat
Really likes to cook
Pete’s Corned Beef Hash (2013)
Serves 2
Ingredients
1tsp English mustard
2 Eggs (ff)
60g Cheddar cheese (2Hea/2=1Hea per person)
200g Tin of Princess lean corned beef (4syns per tin)
400g Baked Beans (ff)
500g Floury potatoes (King Edwards) (ff)
S & P
Method
Boil the potatoes in salted water for 15-20 mins until soft, drain & mash with a drop of milk until smooth.
Open the tin of corned beef & cut the beef into small pieces, mix with the mash, add the made-up mustard & season.
In small oven dishes, cover the base with a layer of beans, then add the mash, spike the top with a fork & cook in an oven at 180C for 15-20 mins until the mash starts to brown, remove & sprinkle the cheese on top, return to the oven until the cheese has melted.
In the meantime, cook the eggs & place on top of the cheese then serve immediately, with a side salad.
Serves 2
Ingredients
1tsp English mustard
2 Eggs (ff)
60g Cheddar cheese (2Hea/2=1Hea per person)
200g Tin of Princess lean corned beef (4syns per tin)
400g Baked Beans (ff)
500g Floury potatoes (King Edwards) (ff)
S & P
Method
Boil the potatoes in salted water for 15-20 mins until soft, drain & mash with a drop of milk until smooth.
Open the tin of corned beef & cut the beef into small pieces, mix with the mash, add the made-up mustard & season.
In small oven dishes, cover the base with a layer of beans, then add the mash, spike the top with a fork & cook in an oven at 180C for 15-20 mins until the mash starts to brown, remove & sprinkle the cheese on top, return to the oven until the cheese has melted.
In the meantime, cook the eggs & place on top of the cheese then serve immediately, with a side salad.
essexali29
New Member
Just had the lemon chicken for dinner it was lovely..your recipes look fab i cant wait to try some more 
