Pete's Recipe Book

bilsat · 29 July 2014

Pete’s Cabbage & Bacon (2014)

Serves 2

Ingredients

½ Tsp Caraway seeds
½ Tsp Chilli powder
1 Onion, finely sliced (s) (sff)
1 Garlic clove, finely chopped (sff)
4-5 Slices of smoked bacon, cut into small pieces (ff)
250g Savoy cabbage (s) (sff)
S & P

Method

Chop the savoy cabbage in half; remove the heart, then cut the cabbage into fine slices, set aside.
Heat a frying pan, spray with frylight, cook the onion & garlic until soft, add the bacon, cook for 5 mins, add the cabbage & mix well, add the chilli powder, caraway seeds & cook for 10 mins, season well.

bilsat · 4 August 2014

Pete’s lemony roast pork with roasted veg (2014)
(Based on a recipe from a SW mag)
Serves 2

Ingredients

1 Lemon, zested & juiced (s) (sff)
1 Red onion, cut into cubes (s) (sff)
1 Turnip, cut into cubes (s) (sff)
1 Knorr Veg stockpot
1 Tbsp. dried parsley
1 Tbsp. dried thyme
1 Leek cut into chunks (s) (sff)
2 Tbsp. English mustard
2 Parsnips (s) (sff)
750g Boneless pork loin, with fat removed (ff)
200ml Beef stock
400g Floury potatoes cut into cubes (ff)
S & P
All-purpose seasoning

Method

Preheat the oven to 170C.
In a bowl, mix together the mustard, zest & juice of the lemon & veg stock.
Line an oven tray with foil, place the pork on it & cover with the mustard sauce.
Put the veg on a second tray, spray with frylight & sprinkle with all-purpose seasoning.
Put the pork on the top shelf & cook for 45 mins, Put the veg on the second shelf 15 mins after the pork, after 45 mins remove & re-coat the pork with any leftover mustard sauce, , sprinkle with the dried parsley & thyme, return & continue to cook for another 15 mins.
Remove the pork & allow to rest for 5 mins.
Remove the veg & keep warm, make gravy with the beef stock.
(Serve with any veg of your choice)

sookie · 4 August 2014

Pete how do you do your red cabbage. It's one thing I really like but have no idea how to do it.. X

bilsat · 4 August 2014

I will look the recipe out, I have it somewhere!

Sent from my Nexus 7 using MiniMins.com mobile app

sookie · 4 August 2014

bilsat said:
I will look the recipe out, I have it somewhere! Sent from my Nexus 7 using MiniMins.com mobile app

Many thanks x

bilsat · 5 August 2014

Pete’s Sweet & Sour red cabbage (2013)

Makes 10 portions

Ingredients

1 Medium/large red cabbage (s) (sff)
1 tbsp. caraway seeds
1 tbsp. cornflower (3.5 syn)
3 cloves
3 tbsp. soft brown sugar (9syn)
4 tbsp. vinegar
50g butter (14 syn)
300ml water
large cooking apple (1.5 syn)
S & P

Method
Wash & cut the cabbage into fine shreds.
Melt the butter in a deep saucepan, add cabbage & fry briskly, stir in the sugar, caraway seeds & cloves, reduce the heat.
Mix the cornflower with the vinegar to a smooth paste, add water & pour over the cabbage
Cook, stirring until the mixture comes to the boil & thickens, season to taste.
Reduce the heat to a simmer, cover & cook for at least 1 hr., stirring from time to time.

28syns/10portions= 2.8 syns for 2 people!

Makes us about 10 portions for 2 people.

sookie · 5 August 2014

Thanks very much x

bilsat · 6 August 2014

Pete’s Breaded Salmon, wedges & peas (2014)

Serves 2

Ingredients

1Tsp Garlic salt
1 Tsp Aromat
1 Tsp Dried parsley
2 Eggs
2 Salmon fillets (ff)
1 Slice of stale 800g wholemeal bread (1 Heb/2=1/2 Heb per person)
S&P

Method

Leave the slice of bread on a plate the night before you make this, then in a food processor, reduce the bread to breadcrumbs, put in a microwave dish & cook until crisp (about 5 mins)
In one bowl crack the eggs& whisk, set aside.
In another bowl add the breadcrumbs, garlic salt, Aromat, parsley & S&P, mix well.
Heat a large frying pan.
Dip the first salmon fillet into the egg then the breadcrumbs, return it to the egg & dip again, and then into the breadcrumbs again, then place in a hot pan, repeat with the other fillet. Cook until browned, turning from time to time until cooked.
Serve with wedges & mushy peas!

Breaded Salmon, wedges & peas (Small).JPG

mrshill2b · 8 August 2014

wow have just gone through these recipes and have found tons I want to try, they look delicious. Thank you so much for spending your time typing these up so everybody can enjoy them!

bilsat · 9 August 2014

Just enjoy!
Pete

bilsat · 12 August 2014

Pete’s Garlic Mushroom Chicken (2014)

Serves 2

Ingredients

2 Chicken breasts (s) (ff)
2 Garlic cloves, crushed (sff)
4 Tbsp. Quark (ff)
8-10 medium size mushrooms, thinly sliced (s) (sff)
Handful of chives, cut into small pieces
S & P

Method

Preheat the oven to 180C.
Cook the mushrooms in a frying pan until cooked with the garlic set aside & allow to cool.
In a mixing bowl mix the quark with the chives, add the cooled mushrooms & mix well, season & set aside.
Cut a pocket in each chicken breast & spoon the mushroom in to each one, place in an ovenproof dish. Cook for 15-20 mins until the chicken is cooked.
Serve with a bed of salad.

janetelizabeth · 12 August 2014

I love your recipes Pete, so many ideas and pics really help. Thanks.

sookie · 13 August 2014

bilsat said:
Pete’s Garlic Mushroom Chicken (2014) Serves 2 Ingredients 2 Chicken breasts (s) (ff) 2 Garlic cloves, crushed (sff) 4 Tbsp. Quark (ff) 8-10 medium size mushrooms, thinly sliced (s) (sff) Handful of chives, cut into small pieces S & P Method Preheat the oven to 180C. Cook the mushrooms in a frying pan until cooked with the garlic set aside & allow to cool. In a mixing bowl mix the quark with the chives, add the cooled mushrooms & mix well, season & set aside. Cut a pocket in each chicken breast & spoon the mushroom in to each one, place in an ovenproof dish. Cook for 15-20 mins until the chicken is cooked. Serve with a bed of salad. <img src="http://www.minimins.com/attachment.php?attachmentid=149525"/>

Was going to have pizza topped chicken, but see this and changed my mind.. X

bilsat · 16 August 2014

Pete’s Mushroom Korai (2014)
(based on a recipe on the Internet)

Serves 4

Ingredients

1 Star Anise
½ Tsp Chilli powder
1 Onion, cubed (s) (sff)
1 Knorr veg. stockpot
1Tsp Turmeric
1 Tbsp. Madras curry powder
1Tbsp Ginger Puree
1Tbsp Garlic Puree (sff)
1 Tbsp. Panch Puren
2 Onions, thinly sliced (s) (sff)
2 Tbsp. garam masala
2 Tbsp. tomato puree (s) (sff)
200g Mushrooms, quartered (s) (sff)
400g Chopped tomatoes (s) (sff)
Handful of fresh coriander leaves
S & P
Method
In a small saucepan, filled with hot water, boil the onion until soft, drain & reduce to a paste using a hand blender, set aside.
If you can’t find the garlic or ginger puree (I found it in Morrison’s) then just crush it until it’s a puree with the back of a large, heavy knife.
Heat up a frying pan, add the Panch Puren seeds & cook until they start to “pop” add the onions, cook the sliced onions until soft, (add the star anise for a aniseed taste) removing when the onions are cooked, make a paste with the garlic, ginger, chilli, turmeric, madras curry powder & a small amount of water add to the pan, mix well, add the veg stockpot.
Mix the chopped tomatoes, tomato puree & onion puree together, add to the pan & cook for 10 mins.
2 mins before finishing add the Garam masala.
Serve with rice of your choice.
Garnish with the coriander if you wish.

janetelizabeth · 16 August 2014

Oh yummy!!!

bilsat · 17 August 2014

Hi Lauwa.
I dont have a vindaloo recipe yet but I am looking into it for the near future, watch this space!
Pete

bilsat · 18 August 2014

Pete’s Fruit Pizza (2014)
(From an idea on the internet)

Serves 4

Ingredients

*1 Kiwi fruit, peeled & cut into slices (s) (sff)
1 Tbsp. (15g) Sainsbury’s “dried sweetened coconut” (3.5 syns total), (less than 0.5 syn per portion)
*1 Banana, cut into rings (sff)
*4 Strawberries, Hulled & sliced into circles (ss) (sff)
*4 Blueberries cut into half (sff)
**18cm Watermelon, cut in half then sliced (ss) (sff)
*= Or fruit of your choice
**= Or use a larger size watermelon for more portions

Method

Cut the top & tail off the Kiwi fruit, peel with a potato peeler, then cut into rings, hull the strawberries, then cut into rings, peel & cut the banana, cut the blueberries in half, set aside.
Cut the watermelon in half then cut a slice approx. 15-20mm thick.
Cover with the fruit then cut into 8 slices, sprinkle with the coconut. Chill before serving.

bilsat · 23 August 2014

Pete’s Chicken Vindaloo (2014)

Serves 4

Ingredients

1Tsp Turmeric
1Tsp Cumin
1 Tsp Coriander
1 Tsp Garam masala
1Tbsp Porch Phoron
1 Tbsp. Hot paprika
*1 Tbsp. Garlic/ginger puree
1 Tbsp. white vinegar
1 Tbsp. Sweetener
1 Onion, sliced (s) (sff)
1 Chilli, sliced, (leave the seeds in for a hotter taste) (s) (sff)
100g Pre-cooked Waxy potatoes (ff)
400g Chopped tomatoes (s) (sff)
460g Skinless chicken thighs (s) (ff)
* Or use separate garlic & ginger, crushed down to a paste

Method

Spy a frying pan with frylight, cook the Panch Phoron until they pop, add the onion & chilli, cook until soft, add the spices except the garam masala & mix well.
Add the potato, vinegar, sweetener, tomatoes & chicken, cook for 20 mins until the chicken is fully cooked.

janetelizabeth · 23 August 2014

I've seen a lot of pics of fruit pizza, yours looks good too!!

bilsat · 27 August 2014

Pete’s Orzo, Beans & Chicken Curry (2014)

Serves 2

Ingredients

1 Onion, finely chopped (s) (sff)
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1 Tbsp. Madras Curry Powder
1 Tbsp. Garlic/Ginger puree
100mL Chicken stock
100g Orzo (durum wheat) (ff)
150g Pre-cooked Frozen chicken (s) (ff)
400g Chopped Tomatoes (s) (sff)
400g Baked Beans (ff)
S & P

Method

Spray a frying pan with frylight, cook the chicken until it browns, add the onion, cook till soft, add the garlic/ginger, add the spices, cook for several minutes, add the stock, beans, tomatoes, season well.
Cook until the Orzo is cooked.
In a saucepan cook the Orzo for 15-20 mins until it’s soft, drain & plate up with the curry.

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