Update, now 3 favourite recipes.................
Yuk Sung
Beef Curry
Banana Ice Cream
Pete’s Yuk Sung
Serves 2
Ingredients
120g Brown Rice
1 vegetable stock pot
250g low Fat Pork
100g Mushrooms
1 red pepper
1 tbsp ginger
1 tbsp garlic
1 spring onion
3 tbsp. dark soy sauce
2 tbsp. oyster sauce (1 syn)
1 tbsp cider vinegar
Dash of sesame oil (1 syn)
Salt & pepper
1 Washed & chilled Iceberg Lettuce
Method
Weigh out 120g brown rice, wash in a sieve until the water runs clear then fill a pan with cold water and add rice to the water and bring to the boil then turn heat down and allow simmering for 40 mins.
Tip rice into a sieve and leave on the ring for a few minutes with a lid on to allow to steam. Then put to one side.
Use a heavy bottomed frying pan, cook the mince until it is browned and all liquid has evaporated.
Add 1 Tbsp. of the soy sauce, and then add the veg stock pot, mix well, add chopped mushrooms, peppers, ginger, garlic & spring onions & cook for 5 mins then add the rice and mix thoroughly with the remaining soy sauce. Finally add oyster sauce.
Cook until the rice is hot, place mixture into freshly washed and chilled Iceberg Lettuce and enjoy!
Pete’s Beef Curry
Serves 4
Ingredients
1tsp olive oil (2 syn/4= 0.5syn per person)
450g beef stewing steak
1 onion, finely chopped
1tsp “Very Lazy” Garlic
1tsp “Very Lazy” Ginger
1tsp “Very Lazy” Chilli
½tsp asafoetida powder
½tsp fenugreek powder
1tsp cumin seeds
1tsp cumin powder
1tsp coriander
1tsp turmeric
1tsp garam masala
2tsp curry powder (for a hotter curry use up to 2tbsp)
1 (400g) tin chopped tomatoes
Knorr Dark beef stock pot mixed with 200mL water
225g long grain rice
Salt and Pepper to taste
Method
Put the olive oil in a frying pan over medium heat, and add the ground seeds and asafoetida powder, cook for 2 mins to allow the oils to come out, add beef cut into 25mm chunks and brown on all sides. Remove from pan, reserving juices with the beef stock, and season with salt and pepper.
Cook the onions until transparent then add the garlic, ginger and chilli, cook for 2 mins, until tender, and season with the cumin, coriander, curry powder & turmeric. Mix in the chopped tomatoes.
Return the beef to the frying pan. Add stock and the fenugreek powder.
Reduce the heat to a simmer and cook for 50-60 mins with a lid on the saucepan until the meat is tender.
5 mins before serving add the garam masala.
Serve on a bed of rice.
Pete’s Banana Ice-Cream
Ingredients
Ripe bananas
Milk from your daily allowance
*optional
*Strawberries
*Raspberries
*11g Options chocolate
1-2tbsp sweetener
1tsp vanilla essence
Method
Slice the ripe bananas into 8-10mm slices and place in a freezer-proof sealable tub and freeze for at least 4hrs preferable for 24 hours.
Remove from the freezer, using a hand blender, pulse the mixture to break up the ice crystals until the lumps turn to a smooth constituency, add the vanilla essence, add sweetener as required, depending on how ripe the bananas are. Add a small amount of milk to help it turn into a smooth mix. Return to the freezer for 1hour, repeat the above action until the mix has frozen and looks & feels like ice cream.
Mine was removed and mixed at least 4 times. But I couldn’t wait and this picture was taken after 3 mixes!
Add any fruit for flavouring or add option packet of Belgium chocolate.
