geordiegirl1806
Full Member
Just had Mushy Pea curry with rice n have to say it was delicious! Could of easy had seconds 
Delicious meals with minimum ingredients.
- Thread starter chocko1
- Start date
Just had Mushy Pea curry with rice n have to say it was delicious! Could of easy had seconds
I've heard a few people talk about mushy pea curry, what's in it? I assume mushy peas and curry ha ha but how is it made? Thank you
xx
chocko1
Gold Member
CHICKEN, MUSHROOM AND CHORIZO RISOTTO - Serves 2
1.5 Syns per serving
6 cherry tomatoes, halved
8 button mushrooms, sliced
50g diced chorizo - 3.5 Syns
1 pre-cooked, skinless chicken breast, cut into bite-sized pieces
1 small clove of garlic, crushed
200g Arborio rice
600ml hot chicken stock
Handful of finely chopped fresh basil
Add the chorizo to a wok and cook until the oils are released. Add in the mushrooms, garlic and tomato halves.
Cook for about 10 minutes, stirring occasionally, with the lid on, before adding the chicken pieces. Cook for a further 2 minutes, then add the rice and half the basil. Stir gently for 2 minutes.
Add a third of the stock, letting it simmer gently until the liquid is nearly all absorbed, stirring occasionally.
Add more stock, keeping the mixture gently simmering, whilst stirring regularly, until all the stock is used up and the rice is tender. Season with black pepper to taste.
Spoon in the remaining basil and serve immediately on warmed plates.
This is lovely with HEX cheese grated over at the end or stirred through at the end of cooking.
1.5 Syns per serving
6 cherry tomatoes, halved
8 button mushrooms, sliced
50g diced chorizo - 3.5 Syns
1 pre-cooked, skinless chicken breast, cut into bite-sized pieces
1 small clove of garlic, crushed
200g Arborio rice
600ml hot chicken stock
Handful of finely chopped fresh basil
Add the chorizo to a wok and cook until the oils are released. Add in the mushrooms, garlic and tomato halves.
Cook for about 10 minutes, stirring occasionally, with the lid on, before adding the chicken pieces. Cook for a further 2 minutes, then add the rice and half the basil. Stir gently for 2 minutes.
Add a third of the stock, letting it simmer gently until the liquid is nearly all absorbed, stirring occasionally.
Add more stock, keeping the mixture gently simmering, whilst stirring regularly, until all the stock is used up and the rice is tender. Season with black pepper to taste.
Spoon in the remaining basil and serve immediately on warmed plates.
This is lovely with HEX cheese grated over at the end or stirred through at the end of cooking.
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chocko1
Gold Member
POT NOODLES - Serves 4
1 Syns per serving, for the basic recipe and an extra 0.5 Syns for each tbsp. Oyster Sauce added (Tiger,Tiger, Asda and Tesco Oyster Sauce = 0.5 Syns per tbsp. )
2 tsp. sesame oil - 4 Syns
3 cloves of garlic, crushed or finely chopped
1 red pepper, deseeded and finely chopped
2 red onions, finely chopped
225g carrots, finely chopped or thinly sliced batons
600ml chicken stock
Soy sauce
Oyster sauce
375g dried medium egg noodles
Put the garlic, onions, pepper, carrots and chicken stock into a pan and boil, until the veg has softened.
Add the soy and oyster sauces to the pan (to taste).
Add the noodles, bring back to the boil and cook until soft.
Put the sesame oil into a wok or large frying pan and heat.
Drain the liquid from the noodle pan and add the contents to the wok.
Stir-fry for 2 minutes or until everything is piping hot.
Serve immediately.
If you prefer a spicier noodle dish, add some finely chopped chillies when adding the veg initially or sprinkle in some hot chilli powder.
1 Syns per serving, for the basic recipe and an extra 0.5 Syns for each tbsp. Oyster Sauce added (Tiger,Tiger, Asda and Tesco Oyster Sauce = 0.5 Syns per tbsp. )
2 tsp. sesame oil - 4 Syns
3 cloves of garlic, crushed or finely chopped
1 red pepper, deseeded and finely chopped
2 red onions, finely chopped
225g carrots, finely chopped or thinly sliced batons
600ml chicken stock
Soy sauce
Oyster sauce
375g dried medium egg noodles
Put the garlic, onions, pepper, carrots and chicken stock into a pan and boil, until the veg has softened.
Add the soy and oyster sauces to the pan (to taste).
Add the noodles, bring back to the boil and cook until soft.
Put the sesame oil into a wok or large frying pan and heat.
Drain the liquid from the noodle pan and add the contents to the wok.
Stir-fry for 2 minutes or until everything is piping hot.
Serve immediately.
If you prefer a spicier noodle dish, add some finely chopped chillies when adding the veg initially or sprinkle in some hot chilli powder.
chocko1
Gold Member
CHILLI BEAN SOUP - Serves 6
1 Syn per serving
1 tbsp. oil - 6 Syns
1 large onion, finely chopped
1 clove of garlic, crushed
1 tbsp. tomato puree
1 tsp. mild chilli powder
Half a tsp. ground cumin
400g can chopped tomatoes
400ml hot vegetable stock
400g red kidney beans, drained and rinsed
400g butter beans, drained and rinsed
1 red pepper, deseeded and finely diced
Heat the oil in a large pan over a medium/high heat and cook the onion for about 5 minutes or until softened.
Stir in the garlic, puree and spices and cook for 1 minute, then add the tomatoes and stock.
Bring to the boil, then cover and simmer for 10 minutes.
Remove from the heat, allow to cool slightly, then whizz in a blender, before returning to the pan.
Add the beans and red pepper, bring back to the boil and cook for 10 minutes.
Season to taste and add extra stock or water if you prefer a thinner consistency.
This is a take on a Tesco recipe and is especially lovely on a cold, windy, wet evening, such as this!
1 Syn per serving
1 tbsp. oil - 6 Syns
1 large onion, finely chopped
1 clove of garlic, crushed
1 tbsp. tomato puree
1 tsp. mild chilli powder
Half a tsp. ground cumin
400g can chopped tomatoes
400ml hot vegetable stock
400g red kidney beans, drained and rinsed
400g butter beans, drained and rinsed
1 red pepper, deseeded and finely diced
Heat the oil in a large pan over a medium/high heat and cook the onion for about 5 minutes or until softened.
Stir in the garlic, puree and spices and cook for 1 minute, then add the tomatoes and stock.
Bring to the boil, then cover and simmer for 10 minutes.
Remove from the heat, allow to cool slightly, then whizz in a blender, before returning to the pan.
Add the beans and red pepper, bring back to the boil and cook for 10 minutes.
Season to taste and add extra stock or water if you prefer a thinner consistency.
This is a take on a Tesco recipe and is especially lovely on a cold, windy, wet evening, such as this!
geordiegirl1806
Full Member
I've heard a few people talk about mushy pea curry, what's in it? I assume mushy peas and curry ha ha but how is it made? Thank you
Hi Lizzie, this is the recipe I used it was scrummy!
This will serve 4-6 people (depending on how big you like your portions!)
Ingredients:-
Diced Onions (as many as you like)
Sliced Mushrooms (again, use as many as you like)
2 x Mushy Peas
1 x Baked Beans
2 x Chopped Tomato's
1 Tablespoon Chili powder
1 Heaped Tablespoon of Curry powder
(With the chili and curry powder add to taste, I use mild as I don't like my food too hot)
Method:-
First start by frying the onions and mushrooms until they are golden brown. Use as many or as little onions and mushrooms as you like.
Add the chopped tomato's, baked beans and mushy peas to the pan and stir well.
Add the chili and curry powder to taste. Don't add to much too soon, instead keep adding a little in at a time to ensure you get the perfect taste for you.
This doesn't take long to cook but I usually give it about 20 minutes on a medium heat on the stove to ensure that all the ingredients really combine with each other.
Serve with rice, a jacket potato or slimming chips! Yummy!
To add a little 'meatiness' to this curry try adding in chicken or pork. Or you can blitz the curry with a hand blender and turn into a tasty syn free curry sauce to pour over some slimming world chips. Who needs chips with curry on the market when you have this syn free alternative!
Enjoy xx
chocko1
Gold Member
CHICKEN LIVER PATE (Yes, I know it sounds gross but, it's really not!)
Syn Free - unless using brandy
1 tub of chicken livers (Most supermarkets sell these).
1 onion, chopped
1 clove of garlic, crushed
Half a tsp. dried mixed herbs or 1 tbsp. freshly chopped tarragon
1 Bayleaf
Quark
Spray a pan well with Frylight and cook the onion, garlic, herbs and bay leaf gently, over a low/medium heat, stirring occasionally.
When the onion has softened, add the chicken livers and cook until tender and cooked through.
Remove the bay leaf and add ingredients to a blender, along with 2 tbsp. Quark (you can add more later to achieve the desired consistency).
Season to taste with salt and ground black or pink peppercorns.
Whizz until smooth.
If using, add a little brandy at the end, stirring through, gently. Don't forget to Syn this. I must admit, I think it just finishes it off, adding a touch of decadence to the recipe! Keeps well in the fridge for a few days, with the flavours gradually improving.
The only info on brandy I could find was 25ml = 2.5 Syns so 1 tbsp. would, I imagine be about 1.5 Syns. If anyone know exactly, please let me know. Thanks.
Syn Free - unless using brandy
1 tub of chicken livers (Most supermarkets sell these).
1 onion, chopped
1 clove of garlic, crushed
Half a tsp. dried mixed herbs or 1 tbsp. freshly chopped tarragon
1 Bayleaf
Quark
Spray a pan well with Frylight and cook the onion, garlic, herbs and bay leaf gently, over a low/medium heat, stirring occasionally.
When the onion has softened, add the chicken livers and cook until tender and cooked through.
Remove the bay leaf and add ingredients to a blender, along with 2 tbsp. Quark (you can add more later to achieve the desired consistency).
Season to taste with salt and ground black or pink peppercorns.
Whizz until smooth.
If using, add a little brandy at the end, stirring through, gently. Don't forget to Syn this. I must admit, I think it just finishes it off, adding a touch of decadence to the recipe!
Keeps well in the fridge for a few days, with the flavours gradually improving.The only info on brandy I could find was 25ml = 2.5 Syns so 1 tbsp. would, I imagine be about 1.5 Syns. If anyone know exactly, please let me know. Thanks.
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kasiapelasia
Full Member
I love pate and I do it at all the time in my opinion it's worth to add a couple of slices of smoked bacon
Sent from my ASUS Transformer Pad TF300T using MiniMins.com mobile app
Sent from my ASUS Transformer Pad TF300T using MiniMins.com mobile app
chocko1
Gold Member
CHICKEN SUPREME - Serves 4
Approx. 1.5 Syns per serving
4 skinless chicken breasts
4 tbsp. the lightest Hellman's mayo - 3 Syns
60g Parmesan cheese
25g dry breadcrumbs - 2.5 Syns (or save Syns by taking from HEX's)
Half a tsp. dried oregano
Pre-heat the oven to 200C/Gas 6.
Combine the mayo and Parmesan in a bowl.
Arrange the chicken on a non-stick baking tray. Top each breast evenly with the mayo mixture.
Mix the oregano through the breadcrumbs and sprinkle over the mayo mix.
Bake for 25 minutes or until the chicken is thoroughly cooked through.
Lovely with SW wedges/chips or new potatoes and lots of fresh veg.
Dry breadcrumbs out by leaving the blitzed bread spread out evenly on a baking tray for a few hours or, preferably, overnight.
Approx. 1.5 Syns per serving
4 skinless chicken breasts
4 tbsp. the lightest Hellman's mayo - 3 Syns
60g Parmesan cheese
25g dry breadcrumbs - 2.5 Syns (or save Syns by taking from HEX's)
Half a tsp. dried oregano
Pre-heat the oven to 200C/Gas 6.
Combine the mayo and Parmesan in a bowl.
Arrange the chicken on a non-stick baking tray. Top each breast evenly with the mayo mixture.
Mix the oregano through the breadcrumbs and sprinkle over the mayo mix.
Bake for 25 minutes or until the chicken is thoroughly cooked through.
Lovely with SW wedges/chips or new potatoes and lots of fresh veg.
Dry breadcrumbs out by leaving the blitzed bread spread out evenly on a baking tray for a few hours or, preferably, overnight.
chocko1
Gold Member
Thanks, Helen. That's so kind of you to say. Good luck with the plan and with trying out new recipes, whether from this thread or not. It's so lovely when I'm reassured that people are still interested in this thread, then I know I'm not just wasting my time!! Hope you don't stay bored for long.
Kathy
Hope you don't stay bored for long. Kathy
chocko1
Gold Member
ROASTIES WITH A DIFFERENCE - Serves 4
1.5 Syns per serving, if not using Frylight
14 new potatoes, halved
1 large, red onion, quite finely chopped
1-2 cloves of garlic, depending on size and personal taste, crushed
14 cherry tomatoes, halved
Smoked paprika, to taste
1 tbsp. olive oil - 6 Syns, or use Frylight
Pre-heat the oven to 200C/Gas 6.
Parboil the potatoes for 5-10 minutes. Drain and then add to the onion, garlic and tomato halves in a roasting dish.
Sprinkle with the paprika, to taste and some salt. Pour over the olive oil or spray well with Frylight and stir together well.
Bake for 30-40 minutes or until cooked through and golden, stirring occasionally.
Sometimes I add chopped peppers, mushrooms, slightly pre-cooked bacon or Synned chorizo to this and it's particularly tasty when one or two HEX cheeses are grated over. This is a lovely side dish that goes with just about anything!
1.5 Syns per serving, if not using Frylight
14 new potatoes, halved
1 large, red onion, quite finely chopped
1-2 cloves of garlic, depending on size and personal taste, crushed
14 cherry tomatoes, halved
Smoked paprika, to taste
1 tbsp. olive oil - 6 Syns, or use Frylight
Pre-heat the oven to 200C/Gas 6.
Parboil the potatoes for 5-10 minutes. Drain and then add to the onion, garlic and tomato halves in a roasting dish.
Sprinkle with the paprika, to taste and some salt. Pour over the olive oil or spray well with Frylight and stir together well.
Bake for 30-40 minutes or until cooked through and golden, stirring occasionally.
Sometimes I add chopped peppers, mushrooms, slightly pre-cooked bacon or Synned chorizo to this and it's particularly tasty when one or two HEX cheeses are grated over. This is a lovely side dish that goes with just about anything!
daydreamer25
Full Member
Really looking to try the mushy pea curry
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