Hi Trash.
here are the two recipes, Peanut Curry & Yuk Sung..........I found them on pages 18, 29, enjoy!
Pete’s Peanut Curry (Revisited)
(Adopted from Tesco’s real food booklet)
Not suitable for people with nut allergies
Serves 2
Ingredients
150g Pre-cooked chicken
(s) (ff)
1 Onion
(s) (sff)
1 chilli, deseeded & finely chopped
(s) (sff)
1 Pepper, finely chopped
(s) (sff)
1 Knorr “herb stockpot”
1tsp cumin
1tsp coriander
1tsp turmeric
1tbsp madras curry powder
1tbsp tomato puree
(s) (sff)
1tbsp sweetener
2 Garlic cloves
(sff)
2cm Ginger, grated
2tbsp smooth/crunchy peanut butter
9syns/2=4.5syns each person
200mL hot water
400g chopped tomatoes
(s) (sff)
Method
In a frying pan sprayed with Fry Light, cook the onion, pepper, garlic, ginger & chilli until soft.
Add the cumin, turmeric, curry powder & coriander, cook for 2 minutes with the lid on, then add the chicken, tomatoes & sweetener, cook for 10 mins. Make up stock with the stockpot + the water & add the tomato puree to the pan, mix well. Reduce the heat when boiling, simmer for 10 mins then add the peanut butter, mix well and continue to simmer for another 10 mins.
Serve with rice & side salad, sprinkle coriander if required.
Pete’s Yuk Sung
Serves 2
Ingredients
120g Brown Rice
(ff)
1 vegetable stock pot
250g Tesco Healthy Living Pork Mince
Free on Ee (ff)
100g Mushrooms, finely chopped
(s) (sff)
1 red pepper, finely chopped
(s) (sff)
1 tbsp ginger
1 tbsp. garlic
(sff)
2 spring onions, finely chopped
(s) (sff)
3 tbsp. dark soy sauce
2 tbsp. oyster sauce
(2 syn /2= 1syn)
1 tbsp cider vinegar
Dash of sesame oil
(1 syn /2=0.5 syn)
Salt & pepper
1 Washed & chilled Iceberg Lettuce
(s) (sff)
Method
Weigh out 120g brown rice, wash in a sieve until the water runs clear then fill a saucepan with 400ml of cold water and add rice, bring to the boil then turn heat down and simmer for 40 mins.
Tip rice into a sieve and return to the saucepan, leave on the ring for a few minutes with a lid on to allow it 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 cider vinegar, chopped mushrooms, peppers, ginger, garlic , sesame oil, spring onions & cook for 5 mins then add the rice and mix thoroughly with the remaining soy sauce & sesame oil. Finally add oyster sauce.
Cook until the rice is hot, place mixture into freshly washed and chilled Iceberg Lettuce and enjoy!
