Pete's Recipe Book

donnajt said:

This makes loads of sauce so you could reduce to make small amount:

3 tbsp reduced fat peanut butter (smooth or crunchy) (10.5 syns)
120ml water
½ garlic clove, crushed
1 tbsp sweetener
1 tbsp dark soy sauce
1 tbsp very low fat fromage frais

Mix peanut butter, water and garlic together in a pan over a low heat. Heat until the sauce begins to thicken slightly, but don't worry if it seems runny as it will thicken as it cools. (I add generous helping chillies to give it at bit of a kick)

Remove from the heat, allow to cool slightly and then add the remaining sauce ingredients. Beat until smooth and serve together with the satay, hot or cold.

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bilsat said:

Pete's Saltaire Chicken

Serves 2

Ingredients

1 Chicken breast per person, cut into cubes (s) (ff)
1 red onion, finely chopped, (s) (sff)
1 Sweet pepper, finely sliced (s) (sff)
1 Red pepper, finely sliced (s) (sff)
1tbsp Tomato Puree (s) (sff)
1tbsp Virgin olive (1Heb/2=1/2 Heb per person) Or (6syn/2=3syn per person)
2tbsp oregano
3 Garlic cloves, finely chopped (sff)
400g Chopped tomatoes (s) (sff)
Cajun seasoning
Salt & Pepper

Method

Cook the chicken sprinkled with Cajun seasoning in a hot frying pan until browned.
Remove & set aside.
In the frying pan add the olive oil & the garlic, cook until the garlic is infused, add the peppers & onion, cook for 5 mins.
Add the tomatoes, puree & oregano, mix well, put the browned chicken into the tomato, sauce and bring to the boil, cook for 20-30 mins until the chicken is cooked and the sauce has thickened. Season to taste.
Serve with either vegetables or cooked rice.

<img src="http://www.minimins.com/attachment.php?attachmentid=62729"/>

( Inspired by my Daughter-in-Law on a visit to Saltaire!)

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Fizzybee said:

It is easier to control consistency if you add water really gradually and mix in really well, so you dont get soft wetter spots within the "dough"-ball. Also, I find it easier to press/roll out on a sheet of clingfilm , so you can lift it up to put onto the pizza pan (obviously remove the clingfilm before cooking!); it does hold together better when cooked, so a few defects in the raw pizza base will be OK.

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slimming sinead said:

Pete, I love all your recipes - I can always rely on them being tasty! Would you have any recommendations for pasta or rice salads for a BBQ that I have coming up?

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slimming sinead said:

Thanks a million mamaboo! That sounds perfect. That's what I'll make.

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bilsat said:

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 , 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!

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Pete's Beef Curry

Serves 4

Ingredients

1tsp olive oil (2 syn/4= 0.5syn per person)
450g beef stewing steak (ff)
1 onion, finely chopped (s)(sff)
1tsp "Very Lazy" Garlic
1tsp "Very Lazy" Ginger
1tsp "Very Lazy" Chilli
½tsp asafoetida powder
½tsp fenugreek powder
1tsp cumin seeds
1tsp cumin powder
1tsp coriander
1tsp turmeric
1tsp garam masala
2tsp curry powder (for a hotter curry use up to 2tbsp)
1 (400g) tin chopped tomatoes (s)(sff)
Knorr Dark beef stock pot mixed with 200mL water
225g long grain rice (ff)
Salt and Pepper to taste

Method

Put the olive oil in a frying pan over medium heat, and add the ground seeds and asafoetida powder, cook for 2 mins to allow the oils to come out, add beef cut into 25mm chunks and brown on all sides. Remove from pan, reserving juices with the beef stock, and season with salt and pepper.

Cook the onions until transparent then add the garlic, ginger and chilli, cook for 2 mins, until tender, and season with the cumin, coriander, curry powder & turmeric. Mix in the chopped tomatoes.
Return the beef to the frying pan. Add stock and the fenugreek powder.
Reduce the heat to a simmer and cook for 50-60 mins with a lid on the saucepan until the meat is tender.
5 mins before serving add the garam masala.

Serve on a bed of rice.

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bilsat said:

Hi Ebb77.
You can turn the heat up to boil the liquid out or add a 1tbsp of tomato pure to thicken it, sometimes some tins of tomatoes have a high liquid content.
Pete

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cat yoyo greaves said:

Where did you buy asafoteida been on a hunt for a few weeks now :/ as its in a lot of my Indian housewife curry cook book recipes

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