Tesam2931
Silver Member
Hi Pete, what beef mince do you use? - I usually use Tesco Extra Lean Beef Steak Mince, but it's 1 syn per 100gr
Pete's Recipe Book
- Thread starter bilsat
- Start date
Hi Pete, what beef mince do you use? - I usually use Tesco Extra Lean Beef Steak Mince, but it's 1 syn per 100gr
chazzdiver
Full Member
Hi, sorry to be a pain but how "spicy" is the peanutbutter curry? I'm sadly the kind of person who's maximum spice limit is chicken Korma and lots of milk if I'm daring enough to go for chicken tikka 
bilsat
Really likes to cook
Hi Tesam2931.
I use Sainsbury's "extra Lean Beef mince" It's Free .
Hi Chazzdiver.
leave the chilli out and try only 1tsp of the magras curry for starters, it's hard to specify how hot a curry is as everyone has a different "hot" level, best to start low and taste, add more if required!
We had it for dinner today and the chilli we used was a lot hotter than usual!
Pete
I use Sainsbury's "extra Lean Beef mince" It's Free .
Hi Chazzdiver.
leave the chilli out and try only 1tsp of the magras curry for starters, it's hard to specify how hot a curry is as everyone has a different "hot" level, best to start low and taste, add more if required!
We had it for dinner today and the chilli we used was a lot hotter than usual!
Pete
chazzdiver
Full Member
Thanks Pete, I'll try that then. I don't know where you get some of these ideas from but so far they've been great. We love the Xmas soup, althouh the piggy in blankets seem out of place in it so those are sides now, and the tomato soup was gorgeous. Hmmm... Feeling hungry now hehe. Off to make more soup, thanks again
I don't know where you get some of these ideas from but so far they've been great. We love the Xmas soup, althouh the piggy in blankets seem out of place in it so those are sides now, and the tomato soup was gorgeous. Hmmm... Feeling hungry now hehe. Off to make more soup, thanks again
Tesam2931
Silver Member
Thanks Pete, I'll give that a try
Monkey_Honk
Member
Ohhh.... I cant wait to try. Thanks. xxx
bilsat
Really likes to cook
Pete’s Diet Coke Pork
Serves 2
Ingredients
1 tbsp. Worcester sauce
1x 330g can of Diet Coke
1 tbsp. sweetener
1 Cup of frozen peas (ff)
2 Pork Lions (ff)
4 Medium potatoes cut into wedges (ff)
6 tbsp. passata (s) (sff)
Method
Put all the ingredients in a small saucepan and bring to the boil, reduce to a high simmer, stir from time to time until the sauce starts to thicken (can take up to 25-30 mins). In the meantime cook the pork lions in a griddle pan turning over from time to time until cooked, remove & place in an oven-proof dish with a wire rack inside. Pour the sauce on one side & place in a hot oven (180c) until the sauce is bubbling, remove from the oven, turn over and using the remaining sauce, coat the other side & return to the oven until done.
In the meantime cut the potatoes into wedges, par-boil for 5 mins, remove, dry, spray with Fry Light & add your favourite seasoning and place in the hot oven for 25-30 mins.
Place the peas in a small pan, pour boiling water over and cook for 5 mins only.
When every item is cooked, plate up.
Serves 2
Ingredients
1 tbsp. Worcester sauce
1x 330g can of Diet Coke
1 tbsp. sweetener
1 Cup of frozen peas (ff)
2 Pork Lions (ff)
4 Medium potatoes cut into wedges (ff)
6 tbsp. passata (s) (sff)
Method
Put all the ingredients in a small saucepan and bring to the boil, reduce to a high simmer, stir from time to time until the sauce starts to thicken (can take up to 25-30 mins). In the meantime cook the pork lions in a griddle pan turning over from time to time until cooked, remove & place in an oven-proof dish with a wire rack inside. Pour the sauce on one side & place in a hot oven (180c) until the sauce is bubbling, remove from the oven, turn over and using the remaining sauce, coat the other side & return to the oven until done.
In the meantime cut the potatoes into wedges, par-boil for 5 mins, remove, dry, spray with Fry Light & add your favourite seasoning and place in the hot oven for 25-30 mins.
Place the peas in a small pan, pour boiling water over and cook for 5 mins only.
When every item is cooked, plate up.
toddleo
Full Member
Hey pete, you are an inspiration.. I Am fairly new to SW and next week will be the first "taster night" I have experienced. I would like to take something along, but am not sure what. It needs to be easy to transport (cos I walk there - 40 mins) and I was thinking that savoury would be good, rather than sweet ( i imagine that most folks take something sweet? ) any bright ideas for me - you are the oracle. Lol
bilsat
Really likes to cook
Hi Toddleo.
How about Vegetable Samosa's?
Pete’s Vegetable Samosas
Veg Samosas (makes 36 )(1syn each)
1/2tsp garam masala
1/2tsp chilli powder
1/2tsp turmeric
1/2tsp cumin
1/2tsp hot madras curry powder
1/2tsp garlic salt
1tsp Amchoor powder
1tsp ground coriander
1 onion, finely chopped
6 Jus Rol Filo pastry sheets (each sheet is 6 syns but is cut into 6=1 syn)
4 medium potatoes, peeled, cooked & mashed
110g frozen peas
1 red chilli, deseeded & chopped
Method
In a microwave cook the peas for 5 mins, set aside. In a frying pan sprayed with Fry Light cook the curry powder, Amchoor, chilli powder, turmeric, cumin, curry powder, garlic salt, coriander, onion, potatoes & peas and stir-fry for 5 mins.
Remove from the heat and add the red chilli, garam masala, season well and set aside.
Heat the oven to 180c, line a baking tray with baking parchment. Working quickly, place six Filo sheets on top of each other and cut in half, then cut each half into three strips lengthways giving you 36 pieces, lay out and spray with Fry Light, place a spoonful of the mixture at the bottom of the strip and fold diagonally to enclose the ingredients and form a triangle, press down and fold again until you reach the end, seal the edge down with a pastry brush dipped in water. Repeat until all 36 are made.
Place on a tray and spray with Fry Light and bake for 12-13 mins or until golden in colour, serve warm or reheat if possible.
(I will find the pics tomorrow morning when I get on my main computer)
How about Vegetable Samosa's?
Pete’s Vegetable Samosas
Veg Samosas (makes 36 )(1syn each)
1/2tsp garam masala
1/2tsp chilli powder
1/2tsp turmeric
1/2tsp cumin
1/2tsp hot madras curry powder
1/2tsp garlic salt
1tsp Amchoor powder
1tsp ground coriander
1 onion, finely chopped
6 Jus Rol Filo pastry sheets (each sheet is 6 syns but is cut into 6=1 syn)
4 medium potatoes, peeled, cooked & mashed
110g frozen peas
1 red chilli, deseeded & chopped
Method
In a microwave cook the peas for 5 mins, set aside. In a frying pan sprayed with Fry Light cook the curry powder, Amchoor, chilli powder, turmeric, cumin, curry powder, garlic salt, coriander, onion, potatoes & peas and stir-fry for 5 mins.
Remove from the heat and add the red chilli, garam masala, season well and set aside.
Heat the oven to 180c, line a baking tray with baking parchment. Working quickly, place six Filo sheets on top of each other and cut in half, then cut each half into three strips lengthways giving you 36 pieces, lay out and spray with Fry Light, place a spoonful of the mixture at the bottom of the strip and fold diagonally to enclose the ingredients and form a triangle, press down and fold again until you reach the end, seal the edge down with a pastry brush dipped in water. Repeat until all 36 are made.
Place on a tray and spray with Fry Light and bake for 12-13 mins or until golden in colour, serve warm or reheat if possible.
(I will find the pics tomorrow morning when I get on my main computer)
hells2012sw
Gold Member
bilsat said:
Mmm, I need to give these a bash, I luurrvve samosas
hells2012sw
Gold Member
I have to say I've never used Amchoor, I have all the other ingredients in, is there anything else I could substitute or would they taste ok without?
