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This only requires 3 items
4 Baking potatoes (I used the ready baked microwave version by McCain because it was just easier and its what I had in the freezer), 300-400g of chicken breast fillets baked (takes about 30-40 mins in a roasting dish I use one with a lid as well so the juices help self baste the chicken giving you soft juicy chicken. and one jar of curry sauce (I used a tikka sauce but you can use a madras or a sauce of your choosing)
This was simply done by cooking the potatoes and chicken so that the chicken came out 10 mins before the potatoes so that you can cut down the chicken into nice sized chunks, then in a pan on a medium heat you heat the curry sauce up and put the chicken into the sauce stirring well so that all the chicken is nicely covered in the thin sauce.
Then when the sauce is nice and hot and the potatoes are cooked to your liking put 2 potatoes in a bowl and cut open the potatoes and put the sauce and chicken over it and enjoy.
This is one of my favourite feel good foods that never seems to get old or boring
I did this meal twice once with pork sizzle steaks and once with pork shoulder steaks so I could see the difference and it wasn’t much but the sizzle steaks were easier and quicker to cook but the shoulder steaks had more flavour to them. This is for 2 people but can made into a 4 person meal just by doubling up the ingredients or if you are just wanting a light snack this can be used for 1 wrap each for 4 people.
In this I used
- 1 pack of pork shoulder steaks/sizzle steaks
- 1 pack of mushrooms
- 1 red onion
- 4 tortilla wraps
- 1 fresh red chilli
This difference between shoulder steaks and sizzle steaks are that the sizzle steaks are thin steaks (double the thickness of standard bacon) and are from the belly of the pig and not the shoulder.
I started by cutting up the onion and placing it into a small sauce pan (milk pans work) and liberally covering in water and setting on a simmer for around 10-15 mins to make it soft (as my partner she is a little fussy on onion and it needs to be soft) if you don’t want super soft onion you can stirfry it in the wok first before you add the mushroom to get it cooking.
while the onion is cooking I cut the pork into strips and the mushrooms to be prepared as this meal cooks fast.
then I add the onion and its water to the wok with the mushrooms and have them on a high heat for around 5 mins stirring constantly to get the mushrooms soft and cooked, then using a large sauce pan lid to keep the contents in the wok. I drained the water from the pan and added the fresh chilli that has been diced up nice and small as well as adding the pork.
Then around 5-10 mins of stirring the pork should be cooked though so there is no pink in the pork at all. The taste of the chilli should have seeped into the pork and onion and there will be a pleasant spicy kick to this meal. the sizzle steaks will cook a lot faster than the shoulder steaks and will be done in around 2-5 mins.
this one is the shoulder steaks and the picture below is of the sizzle steaks where I didn’t use mushrooms but both are equally enjoyable. This can e done without the chilli if you are not a fan of spic foods and will still be just as enjoyable.
This is great for a snack and can be done with either chicken breast or turkey breast
You start off with 2 bowls and a plate, 1 pack of tikka powder (or any curry powder) and a pack of turkey breast chunks/slices or chicken breast cut down to around 1 inch square.
Then in the first bowl you put your cut up meat and in the second you put the tikka powder (not the whole packet but around a quarter as not to waste any. Then taking one piece at a time you roll the meat in the powder making sure that it is liberally covered, then put it on the plate repeating the process until all the meat is covered.
Then in a hot frying pan add some oil and gently fry the meat until its cooked all the way through I add a little cold water half way through to help the meat not stick to the pan, when cooking the meat add only enough pieces to not overlap the meat in the pan enabling you to turn over the meat half way through to make sure its not going to burn on the underside. once done put in a clean bowl and repeat the process until all the meat has been cooked.
Then enjoy wrapped in a tortilla wrap or just as it is as an alternative to chicken nuggets.
This is one of my favourite things to cook as it makes the kitchen smell of curry and its just very enjoyable to nibble, if you cook enough these and serve with soft tortilla wraps then they make a fantastic dinner time meal.
This is a simple xmas dinner which takes 30 mins after the chicken has been in the slow cooker for 5 hours or 2 hours in a roasting bag (which negates the need to baste the chicken)
The ingredients I used were,
- 1 1.2kg chicken slow cooked (can be roasted in a roasting bag)
- 1 pack of rindless back bacon (can be smoked bacon)
- 150g of stuffing mix
- 1/2 a bag of frozen roast potatoes (for ease)
- 1/2 a bag of frozen Yorkshire puddings
To start with I put the chicken into a slow cooker with a thin chicken gravy to boost the chicken flavour for around 5 hours on the highest setting.
Half an hour short of the finishing time for the chicken put the roast potatoes into the oven for the amount of time that the pack states.
Then on a medium grill make the bacon and stuffing wraps which is around a desert spoon of make up stuffing wrapped in a rasher of back bacon (I prefer smoked bacon) these cook in around 15-20 mins on a medium heat grill turning over after 10 mins.
Then 5 mins before the roast potatoes have finished you put in the Yorkshire puddings (3 medium puddings for each person), these get put on the bottom shelf of the oven where the potatoes are on the middle shelf.
then to finish take the breasts of the chicken and give one to each person and the rest of the chicken can be used in a leftovers meal like the chicken pasties, pies or chicken toasties (next post)
Best way to finish off the meal is to add an amount of gravy (as much as is wanted)