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Sweet & Sour Chicken

Sweet & Sour Chicken

I made a shopping error. Sue fancied some Grapefruit Juice but idiot boy here came back with Pineapple Juice, which neither of us like. But all is not lost!

Ingredients for the battered Chicken:-

2 Chicken breasts, cut into cubes
250g of Cornflour
50g Self raising Flour ( Gluten free in our case )
Chilli flakes
Turmeric
Onion Salt
Garlic Salt
Sparling Water

Method:-

(1) Mix the dry ingredients and dredge the Chicken breast meat.
(2) Add sufficient Sprinkling Water to make a in batter.
(3) Heat the fryer to 170c.
(4) Fry in small batches until they float and are golden brown. If you have a probe you are looking for 76c in the middle, but not much more.
(5) Drain on kitchen paper.

Ingredients for the Sweet & Sour Sauce:-

1 Onion, finely chopped
1 Red Pepper, chopped
2 Cloves of Garlic, grated
Tomato Ketchup
Vinegar (We used Malt & Spirit)
Pineapple Juice
4 Spring Onions, sliced
Chilli Flakes
Cayenne Pepper
Soy Sauce
Salt & Pepper
Oil

Method:-

(1) In a large pan or Wok fry the Onions and then add the Garlic with the dry seasonings.
(2) Add The Red Pepper.
(3) Add the Soy Sauce, Tomato Ketchup and Vinegar.
(4) Simmer and add the Pineapple juice.
(5) Simmer for 10 to 15 minutes to reduce.
(6) Add the Spring Onions are stir in.

We served this on a bed of Turmeric Rice with a few Spring Onion Tops sliced as a garnish.

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Turkey Meatballs and Italian Style Sauce, recipe, eat well on universal credit

This Yellow Sticker pack of Turkey Breast mince was £1.29. Probably the least inspiring and dry mince you can get? Well actually not.

Meatball Ingredients:-

750g of Turkey Mince
50g of Gluten free bread, wuzzed into Breadcrumbs
25g of Italian Style hard Cheese, grated
1 Onion, finelt diced
1 Egg, beaten
3 Cloves of Garlic, minced
1 Tbsp of fresh Parsley, chopped
1 Tbsp of fresh (Foraged!) Chives, chopped
1 Tbsp of Milk (Lactose free for us)
2 Tbsp of Margarine
1 Tsp of Olive Oil
Salt & Pepper to season

Sauce Ingredients:-

1 Tin of Chopped Tomatoes + Water
1 Tbsp of Tomato Puree
2 Tbsp of Red Chilli Sauce (Sue’s secret, until I type the recipe up!)
1 Onion, diced
3 Cloves of Garlic, minced
1 Tsp of Mixed Dried Herbs
Oil to fry
Salt & Pepper to season

Sufficient Spaghetti to serve two, cooked according to the packet (Gluten free for us)

Method:-

(1) Combine all the Meatball ingredients and roll into small balls.
(2) Heat Oil in a frying pan on a medium heat and fry the meatballs until golden brown on all side and cooked through, turning as required.
(3) In a separate pan add Oil and fry the Onions until softened.
(4) Add the Garlic and fry for a further minute.
(5) Stir in the Tomato Puree, Red Chilli Sauce, mixed Herbs and season with Salt & Pepper.
(6) Add the Tinned Tomatoes and half a Tin of Water and allow to simmer for 20 minutes, stirring occasionally.
(7) Cook the Spaghetti and drain.
(8) Serve the Spaghetti an plates, top with half of your Sauce.
(9) Add the Meatballs and then dress with the remaining Sauce.
(10) Garnish with Grated Italian Style Hard Cheese and fresh Parsley.

It fed both of us, Smooh the Cat and the Foxes. Not bad going and I’m guessing all humans and animals enjoyed it. There was certainly nothing left in the morning!

 

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