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Braised Lotus Root

Braised Lotus Root recipe, eat well on universal credit

We’re very fortunate to have several large Asian supermarkets in York. Last Saturday we ventured into town to gather a few bits and bobs we couldn’t get at the smaller local Asian shop. So the next few recipes use a selection of more traditional ingredients.

Ingredients:-

300g of fresh Lotus Root
3 Tbsp of Spirit Vinegar
½ Tbsp of Salt

Sauce Ingredients:-

230ml of Water
10 Tbsp of Soy Sauce (Gluten free for us)
5 Tbsp of Honey
7 Tbsp of Sugar
Sesame Seeds to dress

Method:-

(1) Peel the Lotus Roof and cut into 1/4” slices.
(2) In a large pan cover the slices with water and add the Salt and Vinegar.
(3) Bring to the boil and slimmer for 10 minutes. Don’t worry about the pond smell, it soon dissipates!
(4) Drain and set aside.
(5) Mix the Sauce ingredients.
(6) In a large pan heat the Sauce and add the Lotus Root pieces.
(7) Bring to the boil while continuously stirring to prevent sticking.
(8) Reduce the heat and simmer for a further 20 minutes while continuously stirring. The Sauce will reduce to a thick syrup.
(9) Lift the Lotus Roof from the pan and spoon a little of the Sauce over them.
(10) Chill in the fridge until ready to serve.
(11) Garnish with Sesame Seeds and serve as a side.

These were a little too sweet for us, but we tend to prefer savoury dishes. The texture was really good though.

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Air Fryer Chicken Parmigiano Bake

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Category: Recipes

Air Fryer Chicken Parmigiano Bake recipe, low cost home cooked meals

If we owned a trumpet we’d be making a dreadful racket at the moment. We’re calling this a total Air Fryer success!!!!

Ingredients:-

2 Chicken Breasts
Parma Ham to cover the Chicken
1 Tbsp of Olive Oil
1 Onion, finely chopped
2 Clove of Garlic, minced
2 Tbsp of  Tomato Puree
500g of Passata
100ml of Chicken Stock
¼ Tsp of Sugar
125g of Mozzerella Ball, torn into pieces
40g of Grated Italian Style Cheese
1 Tsp of Mixed Herbs
Salt & Pepper to season

Method:-

(1) Season the Chicken with Salt and Pepper and wrap in Parma Ham length ways.
(2) Place the Breasts on a rack over Parchment paper and cook at 180c for 20 minutes in the Air Fryer.
(3) In a frying pan with a little Oil fry the Onions until softened.
(4) Add the Garlic and Tomato Puree & cook for a further minute or so.
(5) Pour in the Passata and Stock, season with Salt & Pepper.
(6) Add the Sugar and bring to the boil.
(7) Reduce the heat and allow to simmer for 4 to 5 minutes.
(8) Pour half of the sauce into a roasting tin and place the Chicken on top.
(9) Cover with the remaining sauce.
(10) Arrange the Mozzerella on top and sprinkle over the Italian Style Grated Cheese & Mixed Herbs.
(11) Allow to rest for 5 minutes and then return to the Air Fryer for a further 8 minutes or until the sauce is bubbling and the Cheese has melted.

We have quite a bit of sauce in a tub in the fridge which we’ll use up today. The quantity of sauce would suit 4 Chicken Breasts. But, well you know there’s only the two of us…..

 

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