bilsat
Really likes to cook
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)
1 tomato, sliced (s)(sff)
1 cucumber, sliced (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 & 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! Less than 2 syns each!
Pete’s Tandoori Chicken
Serves 2
Ingredients
450g Chicken pieces cut into 5cm chunks (ff)
100g fat-free natural yogurt
3Tbsp tomato puree (s)(sff)
2Tbsp Tandoori Masala Powder
1 cm ginger, peeled & grated
1tsp chilli powder (s)(sff)
1tsp sea salt
2tbsp lemon juice (ss)(sff)
*1 cup of rice, cooked as per the package (ff)
* Handful of frozen peas (ss)(ff)
* 1 level tbsp. reduced fat butter 4syns/2=2 syns
*1 onion (s)(sff)
* pineapple cubes (s)(sff)
* tomatoes (s)(sff)
Method
Place the cut chicken in a mixing bowl and add the yogurt, tomato puree, Tandoori powder, ginger, chilli powder, salt & lemon juice, mix together and coat the meat, leave to marinate for between 15 mins to 2 hours for best results.
Preheat the grill to max, line a baking dish with tin-foil, make up the skewers with the meat and lie across the dish, cook for 15-20 mins, or to your liking.
*If you want it with rice, onion & peas then cook the peas with 1tbsp reduced fat butter & add the chopped onion in a small pan, cook it for 20 mins, to be ready when the Tandoori is cooked.
Serve with a side salad.
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)
1 tomato, sliced (s)(sff)
1 cucumber, sliced (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 & 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! Less than 2 syns each!
Pete’s Tandoori Chicken
Serves 2
Ingredients
450g Chicken pieces cut into 5cm chunks (ff)
100g fat-free natural yogurt
3Tbsp tomato puree (s)(sff)
2Tbsp Tandoori Masala Powder
1 cm ginger, peeled & grated
1tsp chilli powder (s)(sff)
1tsp sea salt
2tbsp lemon juice (ss)(sff)
*1 cup of rice, cooked as per the package (ff)
* Handful of frozen peas (ss)(ff)
* 1 level tbsp. reduced fat butter 4syns/2=2 syns
*1 onion (s)(sff)
* pineapple cubes (s)(sff)
* tomatoes (s)(sff)
Method
Place the cut chicken in a mixing bowl and add the yogurt, tomato puree, Tandoori powder, ginger, chilli powder, salt & lemon juice, mix together and coat the meat, leave to marinate for between 15 mins to 2 hours for best results.
Preheat the grill to max, line a baking dish with tin-foil, make up the skewers with the meat and lie across the dish, cook for 15-20 mins, or to your liking.
*If you want it with rice, onion & peas then cook the peas with 1tbsp reduced fat butter & add the chopped onion in a small pan, cook it for 20 mins, to be ready when the Tandoori is cooked.
Serve with a side salad.
