Pete's Recipe Book

Peter thank you so much for all of these - I can't imagine how much work you put in!
:eek::eek::eek:
 
Wow, have been trawling for some inspiration, now inspired.. And hungry!

Sent from my HTC Desire 610 using MiniMins.com mobile app
 
Pete’s Corned Beef Hash (2014)
Serves 2
Ingredients
1 Onion, finely chopped (s) (sff)
1 Tbsp. Fresh chives, finely chopped
2 Eggs (ff)
2 Medium Potatoes (ff) (Original 200g=14 syn/2=7syn per person)
100mL Skimmed milk (2 syns/2= 1 Syn per person) (Or from daily allowance)
200g Princes lean corned beef (4 syns/2= 2 syns per person) (Original 200g=5 syns/2=2.5 syns per person)
S & P

Method

Peel the potatoes, cut into quarters & boil until the potatoes are cooked, remove, drain, then mash & add the milk to create a smooth mash. Set aside.
In the meantime cook the onions in a frying pan, sprayed with frylight, until soft.
Open the tin of corned beef & chop up into small pieces.
In a large bowl, mix the mash with the corned beef, add the chives & season well, keep warm.
Cook the eggs then plate up.

Corned Beef Hash-4 (Small).JPG
 
Pete’s Sweet & Sour Meatballs (2014)

Serves 4

Ingredients

1 Egg (ff)
1 Sweet pepper, finely cut (s) (sff)
1 Tbsp. Puree
2 Tbsp. Sweetener
2 Tbsp. Cider vinegar
2 Tbsp. Water
6 Tbsp. Light soy sauce
25g Breadcrumbs (5 syns/4=1.25 syns per person)
200g Pineapple chunks (4 syns/4=1 syn per person)
450g Pork mince (ff)
450g Beef mince (ff)
(makes at least 22 meatballs)

Method

Drain the juice from the pineapples & save the liquid, set aside.
In a small saucepan cook the juice & 100mL water, sweetener, tomato puree, vinegar & 3 tbsp. soy sauce, cook until the mix thickens, stirring several times, set aside.
In a large bowl mix the beef & pork mince together, add the egg, breadcrumbs & 3 tbsp. soy sauce, shape into meatballs, cook in a frying pan until browned & cooked through, add the pepper, pineapple & sauce.
Cook until hot, serve with rice of your choice.

Sweet & Sour meatballs (Small).jpg
 
Pete’s Aloo Dum (2014)

Serves 2

Ingredients

¼ Tsp Asafoetida
¼ Tsp Chilli powder
¼ Tsp Amchoor
½ Tsp Turmeric
½ Tsp Garlic salt
1 Medium onion, finely chopped (s) (sff)
1 Tsp Turmeric + ½ Tsp Turmeric
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Garam masala
**1 Tbsp. Garlic/Ginger paste
2 Chillies, sliced & de-seeded (s) (sff)
2 bay leaves
*50g Frozen peas (ff)
100mL water
200mL Passata (s) (sff)
250g Small potatoes, sliced in half (ff)
Fresh coriander
* Frozen peas
** Or use separate ginger & garlic

Method

Boil the potatoes for 8-10 mins, drain, then in a frying pan sprayed with frylight, cook the potatoes for 5 mins, add 1tsp of the turmeric & continue to cook until the potatoes are coated then set aside.
In a large frying pan, sprayed with frylight, cook the bay leaf, asafoetida, onion & garlic/ginger paste for 5 mins, add the chilli powder, cumin, coriander, Amchoor, turmeric, garlic salt, cook for a few minutes, add the passata, chillies, water & the pre-cooked potato, cover & simmer for about 10 mins, add peas if you like them, garam masala cook for a few minutes to heat the peas up, garnish with the fresh coriander.

Aloo Dum.jpg
 
Pete’s Chicken & mixed bean (2014)

Serves 2

Ingredients

1 Onion, finely chopped (s) (sff)
1 Red pepper, sliced (s) (sff)
2 Tbsp. Schwartz perfect shake (for chicken, herb & spice)
100g Macaroni (ff)
400g Chopped tomato (s) (sff)
400g Mixed beans with chilli sauce (ff)
450g Chicken thighs (s) (ff)
S & P

Method

Cut the chicken into chunks, season with the spice, cook in a frying pan, sprayed with frylight, until the chicken is white in colour, add the onion & pepper, cook until soft.
Add the beans, tomatoes, and macaroni & season well.
Bring to the boil then cover & simmer for 20-25 mins until the macaroni is cooked.

P1000023.jpg
 
Amazing......and the pictures are a great help to, well done Pete xx
 
Hi Barbie Doll.
Just click on the link titled "Index"
Pete
 
Pete’s Pork with mustard mash (2014)

Serves 2

Ingredients

1 Tbsp. English mustard
1 Tbsp. Multigrain mustard
1 Onion, finely sliced (s) (sff)
2 Gammon steaks (ff)
2 Spring onions, finely chopped (s) (sff)
3 Tbsp. Fromage frais (ff)
6 Large leaves of savoy cabbage, thinly sliced (s) (sff)
* 100ml Beef stock
450g Maris piper potatoes (ff)
S & P

Method

Peel the potatoes, boil until soft, drain, and mash & set aside.
Pre-heat the grill.
In a small bowl mix the spring onions, both mustards with the fromage frais, add to the mash, mix well, cover & keep warm.
In a wok add a small quantity of water to a depth of about 2cm, bring to the boil then place a bamboo steamer in it, add the cabbage & cook for 5 mins, remove & drain.
Empty the wok, add frylight, & cook the onion until soft, add the cabbage & cook for 10 mins, mixing well.
Cook the gammon under the grill for 6 mins on each side. Plate up.
*Add gravy if required

Pork & mustard mash.jpg
 
Pete’s Broccoli Curry (2014)

Serves 2

Ingredients

1 Broccoli head, cut into florets (s) (sff)
1 Onion, finely chopped (s) (sff)
1 Tsp Cumin seeds
1 Tsp Turmeric
1 Tsp Asafoetida
1 Tsp red Chilli powder
1 Tsp coriander
1 Tbsp. garlic/ginger paste
2 Cloves
3 Cardamom seeds
S & P
400g Chopped tomatoes (s) (sff)

Method

Blanch the broccoli florets, then drain & cool in cold water, set aside.
In a mini grinder, grind the onions, cloves, cardamom & 2 tbsp. chopped tomatoes to a paste, set aside.
Heat up a frying pan sprayed with frylight, add the cumin seeds, cook until they start to “pop” add the ginger/garlic paste, turmeric, asafoetida, chopped tomatoes, coriander, chilli & the paste, season & mix well, fry for a few minutes, add the florets & cook for 5 mins mixing well.
Broccoli Curry.jpg
 

Attachments

  • Pork & mustard mash.jpg
    Pork & mustard mash.jpg
    1,006.5 KB · Views: 289
Last edited:
Wow! A lot of these recipes look so fantastic! I'm definitely going to try some of them out!!
 
OMG! Pete ... I' subscribing and can't believe I've only just discovered your recipes. I thought I'd had my weekly fix of food porn with Gino D'Acampo earlier this evening, and now this - which is even better because it's SW friendly so I can actually eat it lol :D Thank You for putting the time and effort to share these :)

Is there still an index of all the recipes and, if so, which page is it on please?
 
Hi Molly.
If you click & follow the link on my recipes marked "Index" it will take you to the Index of all the recipes! Beware! it's getting quite long.....
Pete
 
Pete’s pan fried chicken, leeks & mushroom with mustard sauce (2014)

Serves 2

Ingredients

1 Leek, cut lengthways then chopped finely (s) (sff)
1 Tbsp. dried thyme
1 Tbsp. English mustard
1 Tbsp. Multiseeded mustard
2 Skinless chicken breasts, butterflied (s) (ff)
2 Tbsp. Fromage frais (ff)
100ml chicken stock
100g Wild rice (ff)
200g Chopped mushrooms (s) (sff)
S & P

Method

Cook the rice as described on the package, then set aside, keeping warm.
In a frying pan, sprayed with frylight, cook the chopped leek for 4-5 mins then add the chopped mushrooms, season well, cook until the mushrooms are soft, tip into a shallow dish & set aside.
Clean frying pan then spray with frylight, add the butterflied chicken & sprinkle with the thyme, salt & pepper, cook for 4-5 mins both sides, remove & place with the leeks.
Add the stock to the frying pan, mix with the residue in the pan & increase the heat & reduce the stock by 50% then return the chicken & leeks cook for 2 mins, reduce the heat to a simmer.
In a small saucepan mix the two mustards with the fromage frais until its one colour, place on a LOW heat, keep stirring until it’s warm then pure over the chicken & leeks, plate up with the rice.

Chicken leek mushroom & mustard.jpg
 
Back
Top