Blog Page 69

Turkey Nuggets-2

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Makes 12-14 pieces

Ingredients

1/2tsp Garlic Salt
1tsp Schwartz Cajun
1 Egg (p)
40g Dried Breadcrumbs/2x 400g wholemeal loaf (=1Heb)
105g Turkey Breast Steak, cut into nuggets (p)

Method

Take 2 stale slices of wholemeal bread, place in a food processor, reduce to smooth bread crumbs, and tip into a bowl. Mix with the Cajun & garlic salt & place in a plastic bag.
Beat an egg in a small bowl, dip the turkey nuggets into the egg, then into the bag with the breadcrumbs in, shake until coated then place on a flat ovenproof tray.
Cook at 180C for 15 mins.

SOURCE

Turkey Twizzlers

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Ingredients

2 Turkey Breast portions (p)
1tsp mixed herbs
1tsp Knorr Aromat
2 slices of wholemeal bread
¼ tsp Paprika
Pepper
2 eggs (p)
Greaseproof paper to cover an oven tray

Method

Place two slices from a 400g wholemeal loaf into the microwave and cook for 2-3 minutes, remove and allow to cool.
When breadcrumbs are cold place into a mini grinder with the herbs, paprika & Aromat and season with Pepper grind to a fine powder, place in a medium size dish.

Break the two eggs into a small dish.
Set oven to 180c

Cut the Turkey into strips.
Dip the turkey into the egg, and then the breadcrumbs mix, then place on tray, repeats until all are done.
Place in oven and when they are browned, turn over and repeat.

Serve with salad.

SOURCE

Jollof Rice

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Serves 2

Ingredients

1 Red onion, finely sliced (s)
1 Green Chilli, finely sliced (s)
2 Garlic cloves, finely sliced (s)
3cm Cube of ginger, finely sliced
75g Sugar snap peas (s)
100g Basmati Rice
250mL Vegetable stock
400mL Chopped tomatoes (s)

Method

Cook the onion, chilli, garlic, ginger & tomatoes in a large frying pan sprayed with Fry Light, bring to the boil, reduce to a simmer & add rice, peppers & stock. Season well and simmer for 25-30 mins with a lid on or until the stock has been absorbed by the rice, add the snap peas 5 mins before serving, remove from the heat & fluff the rice, serve with a side salad.

SOURCE

Wild Rice & Beef Skewers

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Serves 2

Ingredients

1 Cup of wild rice
1 Tsp turmeric
4 Beef skewers (Argentine Fire Flavour) (Less than 1.5% fat) (p)

Method

Using a small cup, fill with wild rice & tip into a saucepan, add 3 cups of water & the turmeric, bring to the boil and reduce the heat to a slow simmer, cook until water has gone or 20 mins, drain in a sieve and return the sieve to the top of the pan, cover, & steam for a few minutes.
In the meantime, in a frying pan, place the beef skewers in and cook for 8-10 mins each side, (or place on a grill tray or BBQ and cook for 8-10 mins turning several times)
Plate up with the rice and add the cooked beef skewers.

SOURCE

Xmas Pakoras

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Ingredients

1 Red Onion, finely chopped (s)
1 Egg (p)
125g Instant Mash
½ cup frozen peas (p) (f)
1tsp turmeric
1tsp chilli powder
1tsp garam masala
1tsp cumin
2tbsp hot curry powder

Method

Pre heat the oven to 200°C/Gas 6.

Chop the peas & onion in a small food blender until quite fine.

Tip 125g of Instant Mash into a mixing bowl, add the spices, egg & mix together, add the peas & onion, season with salt & pepper, add hot water and mix to a slightly loose mix.
Stand for 2 mins add more water if now too stiff.

Line a baking tray/wire rack with baking paper to prevent sticking, using two tablespoons form” small scone” size amounts and place on the tray.

Spray with Fry Light and bake for approximately 15 mins, remove from the oven, spray again with the Fry Light.

Return to the oven for a further 10-15 mins until browned, remove & leave on a wire rack, allow to cool.

Allow to cool slightly so that the pakoras firm up.

SOURCE

Jamaican Jerk Chicken, rice & pea

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Serves 2

Ingredients

1 Scotch bonnet chilli (s)
1 lemon, juiced (s)
1 Tsp. dried thyme
1 Tbsp. Jerk Chicken seasoning
2 spring onions, finely chopped (s)
2 cloves garlic, minced (s)
3cm Ginger, grated
200mL Blue Dragon coconut milk light (8syn /2= 4 syns per person)
300g Skinless Chicken thigh fillets (p)
300g long grain rice
300ml chicken stock
400g tin of Gungo peas (p)
Salt and pepper to taste

Method

Clean & cut the chicken, score the skin to allow the marinade to soak in, place in a glass bowl with 1 Tbsp. of Jerk chicken seasoning & the juice of a lemon, mix well with your hands, cover & place in the fridge for at least 1 hr.
Rinse beans and leave to drain.
Make up the chicken stock.
In a frying pan cook the marinated chicken for 30-40 mins until cooked.
Heat a large saucepan sprayed with Fry Light. Add the spring onion, ginger & garlic, cook, stirring, until soft. Add the rice, thyme, beans, coconut milk & stock, bring to the boil. Place the chilli on top. Simmer, covered, for 30-40 minutes or until all of the moisture has been absorbed by the rice. Remove the scotch bonnet chilli, leave to stand for 5 mins, covered. Serve with the cooked chicken.

SOURCE

Minute Eton Mess

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Serves 2

Ingredients

2 Mullerlight fat free yogurt, Strawberry flavour
2 Sainsbury’s Mini meringues (0.7syn each)
150g Aldi British raspberries (s)

Method

In a dessert glass, break 1 meringue, add ½ tub of yogurt, top with ¼ of the raspberries, add the other ½ of the yogurt, top with ¼ of the raspberries, repeat with the other glass, chill & eat!

SOURCE

Aloo Gobi

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Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Cinnamon Stick
1 Knorr veg. stockpot
1tsp Turmeric
1tsp Cumin
1tsp Coriander
1tbsp Sweetener
1tbsp Panch Phoron
1tbsp garam masala
2 garlic, finely chopped (s)
2 Bay leaves
200mL Hot water
300g Cauliflower florets (s)
300g Maris pipers potatoes, cut into 1cm pieces
410g Tomatoes (s)

Method

Heat a large frying pan sprayed with frylight, when hot add the Panch Phoron, cook until the seeds start to “pop”, add the onion, bay leaves, cinnamon stick, garlic & stockpot, reduce the heat & cook until the onions are soft. Add all the spices except Garam Masala & mix together, add the tomatoes, hot water & sweetener, cauliflower & potatoes, bring to the boil then reduce the heat and cook for 20-30 until the potatoes are cooked & soft, add the Garam Masala, continue to cook for 5 mins & serve in warmed dishes. Remove the bay leaves & cinnamon stick before eating.

SOURCE

Baked Apple

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(Based on a SW recipe)

Serves 2

Ingredients

1 Tub of Mullerlight Yogurt of your choice
2 Tbsp. of mincemeat
2 Cooking apples about 100g each (s) (1Heb per person)
Ground Cinnamon

Method

Preheat the oven to 180C.
Take the core out of each apple, share the mincemeat between the 2 apples, place in an ovenproof dish & cook for about 30 mins or until the apple is cooked.
Remove and plate up, sprinkle with the cinnamon & spoon your favourite yogurt over the apple.

SOURCE

Baked Bean & Ham Lasagne

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Serves 2

Ingredients

1 tin 410g baked beans (p) (f)
1 Pack of lasagne sheets
1 Pack of smoked wafer thin ham (p)
60g cheddar (2x Hea/2= 1hea per person)
700g bottle of passata (s)
Oregano
Oven-proof dish

Method

Soften the lasagne sheets with boiling water to make life easy, and then purr a thin layer of passata in the base of the oven-proof dish that has been sprayed with Fry Light.
Cover with lasagne sheets, layer of baked beans, layer of lasagne, layer of passata, layer of ham, layer of passata, layer of lasagne, layer of baked beans, layer of lasagne and then the final layer of passata, soaking all of the lasagne, sprinkle with oregano, then grate the cheddar over it all and place in a hot oven at 180c for 20-30mins until the food is hot and the cheese nicely melted.

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