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Thread: Pete's Recipe Book

  1. #1006
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    Hi Louise.
    Carr's sauce flour is specially produced to make a smooth sauce, I just happen to have a lot of it! You can substitute cornflower if you like......(look it up on the net)
    Pete
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    Pete’s Spicy Chicken Roast (2013)

    Pete’s Spicy Chicken Roast (2013)

    Serves 2

    Ingredients

    1 Broccoli Head , cut into florets (s) (sff)
    1 Cup of frozen peas (ff)
    1 tbsp. Tomato puree (s) (sff)
    2 Spicy Chicken breasts (*Bobs) (ff)
    2 Potatoes cut into quarters (ff)
    2 Onions, cut in half (s) (sff)
    2 Carrots cut into 5cm pieces (s) (sff)
    50g Snap peas (s) (sff)
    100mL Chicken stock
    * Option
    100g Red cabbage (s) (sff)
    100g Butternut squash (s) (sff)

    * Bob Willock Butchers 251 Longmore Rd. Shirley. Solihull B90 3ER 0121-744-2194

    Method

    Part cook the potatoes for 5 mins, remove then drain, return to the pan then add any seasoning of your choice, shake to distribute evenly. On a flat tray, sprayed with frylight, lay out the potatoes, carrots & onions. Place in a pre-heated oven at 180C for 30mins or until the potatoes are browned.
    Place the chicken in a shallow oven-proof and place in the oven.
    In a saucepan, cook the broccoli & peas for 5 mins, drain, cover & set aside.
    Heat a saucepan of chicken stock, add 1tbsp tomato puree to thicken, reduce the heat and cook until it thickens.
    Plate up.

    Name:  Spicy Chicken & Roast Veg (Small).JPG
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  3. #1008
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    Quote Originally Posted by bilsat View Post
    Pete’s Peanut Butter Chicken (2013)

    Serves 2

    Ingredients

    ¼ tsp Crushed chilli flakes
    ½ tsp Madras curry powder
    1 Onion, finely chopped (s) (sff)
    1 tsp lemon juice (ss) (sff)
    1 tsp Turmeric
    1 tbsp. Sweetener
    2 level tbsp. Peanut butter (9syn/2=4.5 syns per person)
    2 tbsp. Skimmed milk
    2 tbsp. Dark soy sauce
    50g Frozen peas (ff)
    100g Long grain rice (ff)
    250ml Passata (s) (sff)
    300g Chicken Breast, cubed (s) (ff)
    Ground black pepper

    Method

    In a pan, sprayed with frylight, cook the chicken until the meat goes white, remove & set aside.
    Cook the onion until it’s soft, add the chilli flakes, curry powder, pepper, lemon juice, sweetener, milk, soy sauce & passata, mix well, add the peanut butter, heat until it starts to thicken, return the chicken to the pan & simmer on a low heat for 10 mins or until the chicken is cooked through.
    While the chicken is cooking, add the rice to a saucepan, add 3 times the quantity of water & turmeric (for colouring), add a pinch of salt, cook until the water has been absorbed, remove from the heat, tip into a sieve & run under a hot tap. Place the sieve on top of the saucepan, add the peas, cover with a lid & return to the cooker & on a low light allow to steam for a few minutes. Plate up.

    <img src="http://www.minimins.com/attachment.php?attachmentid=77762"/>
    Oh my good night. We've just had this for dinner and we all want more! I also added 1/2 tsp Chinese 5 Spice - delicious!




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    Pete’s Chicken Tikka Masala (2013)

    Pete’s Chicken Tikka Masala (2013)


    Serves 2

    Ingredients

    ½ tsp turmeric
    ½ tsp cumin
    ½ tsp coriander
    1 onion, finely chopped (s) (sff)
    1 tsp paprika
    1 tsp garlic salt
    1 cm ginger, peeled & grated

    Tikka Masala Mix
    ½ tsp turmeric
    ½ tsp coriander
    ½ tsp cumin
    ½ tsp garlic salt
    ½ tsp cayenne pepper
    1tsp black pepper
    1tbsp lemon juice (ss) (sff)
    1tbsp tomato puree (s) (sff)
    1 tbsp. sweetener
    2 garlic cloves (sff)
    2tbsp “Tikka Masala Mix”
    100g boiled rice (ff)
    150mL Greek 0% fat free Yoghurt
    250g Chicken pieces cut into 5cm chunks (s) (ff)
    400g chopped tomatoes (s) (sff)

    Method

    In a bowl, mix the yogurt, saving 2tbsp, tomato puree, ginger, garlic, Tikka masala & lemon juice, mix well.
    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, ginger & 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, tomato puree & sweetener & simmer for 20 mins until the chicken is cooked and the sauce has reduced. Turn the heat off, wait for it to cool slightly then add 2tbsp of yogurt.
    Serve with boiled rice.

    Name:  Chicken Tikka Masala (2013) (Small).JPG
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    Last edited by bilsat : 13th February, 2013 at 06:59 AM Reason: Missing text
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  5. #1010
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    Quote Originally Posted by bilsat View Post
    Pete’s Chicken Tikka Masala (2013)

    Serves 2

    Ingredients

    ½ tsp turmeric
    ½ tsp cumin
    ½ tsp coriander
    1 onion, finely chopped (s) (sff)
    1 tsp paprika
    1 tsp garlic salt
    1 cm ginger, peeled & grated
    1tbsp lemon juice (ss) (sff)
    1tbsp tomato puree (s) (sff)
    1 tbsp. sweetener
    2 garlic cloves (sff)
    2tbsp “Tikka Masala Mix”
    100g boiled rice (ff)
    150mL Greek 0% fat free Yoghurt
    250g Chicken pieces cut into 5cm chunks (s) (ff)
    400g chopped tomatoes (s) (sff)
    Looks yum!
    When u say tikka masala mix do u mean just like a tikka mix from say asda or something x

  6. #1011
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    Hi There.
    Yes, you can either make your own or a ready made spice mix but check on the ingredients to see if any oil has been added! do check the syns as some of the bottled mixes are quite high.
    (Just checked the recipe & it appears the "mix" didn't appear in the ingredients!, just corrected it!)
    Pete
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  7. #1012
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    That's what I have? Think it will be any good? Missng take away tikka masala x
    Attached Thumbnails Attached Thumbnails Pete's Recipe Book-image-1635240802.jpg   Pete's Recipe Book-image-4132077872.jpg  

  8. #1013
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    Hi There.
    That looks ok, no oil or nasty things in it!
    Enjoy.....
    Pete
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    Pete’s Chilli Con Carni (2013)

    Pete’s Chilli ConCarni (2013)

    Serves: 2


    Ingredients

    1 large onion, finelychopped (s) (sff)
    1 Red onion, finelychopped (s) (sff)
    1 Carrot, finely chopped (s) (sff)

    1 Celery, finelychopped (s) (sff)
    1 Garlic Clove, finelychopped (sff)
    1 Chilli, deseeded& finely chopped (s) (sff) 1 tsp ground cumin
    1 tsp ground coriander
    1 tsp paprika
    1 tbsp Sweetener

    250mL Stock made witha Knorr “Rich Beef” stockpot
    400g Red Kidney beans (s) (ff)

    454g Extra lean beefmince (ff)
    500g Pack of passata (Aldi) (s) (sff) Salt and ground black pepper


    Method
    Cook the mince in a casseroledish on high heat to remove any remaining fat and cook until brown, remove fromthe dish and set to one side.
    Fry the onion, garlic,chilli, carrot & celery, gently over a low heat for 6-8 minutes, untilsoftened and golden. Return the mince to the pan.
    Add the spices andcontinue frying, stirring occasionally, for 2-3 minutes. Add the red kidneybeans, passata, sweetener and stock. Season well. Stir and bring to the boil.Reduce the heat and simmer, or cook in an oven at 90C for several hours.
    Serve hot with some plain boiled rice and a salad.

    Name:  Chilli Con Carni (2013) (Small).JPG
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  10. #1015
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    Your food look amazing going try some your stuff

  11. #1016
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    Hi Stonehouse.
    Welcome to SW & this forum.
    Feel free to try any of my recipes, if you have a problem, just contact me, you will find the Index for the recipes on page 60.
    Enjoy.
    Pete
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  12. #1017
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    Hi Pete,


    I'm making the sweet and sour chicken tonight with Fanta Zero. Last time it just wouldn't thicken up much. Any suggestions to help with this?

    Thanks
    Clair

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    You can use either tomato puree or cornflower to thicken sauces, 1 tbsp of either should do, mix the cornflower in a small amount of water to a paste before adding. Also you can cook the meal on a higher heat or longer to boil off any liquid.
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  14. #1019
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    Pete
    I would just like to thank you for both Peanut Butter curry recipes. My husband & I loved both & if i had to chose, think the latest one just beat the first!

    Sent from my GT-I9100 using MiniMins
    Kim

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    Pete’s Red Lentil Chicken Curry (2013)

    Pete’s Red Lentil Chicken Curry (2013)

    Serves 2

    Ingredients

    1tsp Cumin
    1tsp Coriander
    1tsp Turmeric
    1tbsp Hot madras curry
    1tbsp Sweetener
    1 Onion, finely sliced (s) (sff)
    1 Garlic clove, finely chopped (sff)
    2cm cube of ginger, finely chopped
    100g Red lentils (s) (ff)
    100g Basmati rice (ff)
    250g Chopped chicken (ff)
    500mL Passata
    S & P

    Method

    Wash the lentils until the water runs clear, drain and cook in a saucepan, just cover the lentils with water & heat until the water boils then reduce the heat to simmer, cover & cook for 20-30 mins , adding more water if required, until soft, drain & set aside.
    In a frying pan sprayed with frylight, cook the chicken until browned all over, remove & set aside.
    Add the onion, garlic & ginger, cook until soft then add the cumin, coriander, turmeric & madras curry, mix well & cook for 5 mins, return the chicken to the pan, add the passata , sweetener & cook for 20 mins.
    In the meantime cook the basmati rice as per the packet instructions.
    Add the lentils to the chicken & mix, plate up with the rice. Season to taste.

    Name:  Red Lentil Curry (Small).JPG
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