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So Juicy

S: 11st12lb C: 10st6lb G: 9st7lb BMI: 25.1 Loss: 1st6lb(12.05%)
#1
Maggi® So Juicy™

I've just used one of these to cook some chicken for my daughter and partner and it was so easy to do and tasted lovely.

We can't have these on dukaan because some of the ingedients but I'm going to buy some baco bags in tescos and add my own herbs and spices. I've also noticed that colemans do a similar thing and they tell you to add fresh veg to their bags.

Could someone please give me some ideas of what herbs and spices go together, I'm useless at cooking and can just about follow instructions on a packet hence why I loved using "so juicy"
 
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S: 15st12lb C: 14st7lb G: 11st7lb BMI: 32.8 Loss: 1st5lb(8.56%)
#2
I just use Schwartz 'Season All' on chicken and beef, they do a low salt version. I make a pocket from tin foil and stick it in the oven for about half an hour. I was looking at the Maggi bags earlier in ASDA but didn't have time to check the salt/fat content etc so put it back. I didn't think they would be allowed though.

I also bought some 'Lazy Garlic' in a jar earlier as I keep getting fresh garlic and it goes rotten in the fridge! Smothered it on a chicken breast and popped it in a tin foil pocket and in the oven. My house stinks of garlic now though!
 
S: 21st3.5lb C: 18st3lb G: 13st0lb BMI: 49.8 Loss: 3st0.5lb(14.29%)
#3
I have roasting bags from Lakeland that make any meat/fish just delish! Add all purpose seasoning, garlic granules or dissolve a low salt stock cube in a little water to make a paste rub over and add.
 

Topaz63

Gone a bit quiet
S: 12st7lb C: 10st12lb G: 10st0lb BMI: 26.1 Loss: 1st9lb(13.14%)
#4
I use a lot of mixed herbs or herbes de Provence in omelettes, chicken, beef or venison. Tarragon is nice with chicken and salmon. Dill with fish or prawns ( I sometimes add to quark for the prawns). Black pepper is good with most things including omelettes. I grill mackerel with whole thyme inside and a touch of lemon peel and garlic.
Spices: I use generous amounts of cumin and coriander seeds fresh ground (I buy whole seed and use spare pepper grinders or grind it in the coffee grinder, or with a pestle and mortar). Use specially for chicken. You can add Chili pdr as well, and garlic. Add a bit of garam masala too if you want more of a curry flavour.

Remember you can use some wine in cooking providing you leave the lid off so the alcohol evaporates. This improves chicken stew no end, with garlic and thyme or tarragon.
 


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