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Recipes for Bobbi's Hubby
2 Answers
Okay, simple but low fat tasty dishe for 1
When I say chicken, you can use diced breast, or a couple of thighs and drumsticks, with or without skin, it's up to you want.
shopping list:
I jar curry PASTE (not sauce) Pataks or Rahja are good brands
1 bunch fresh coriander (fresh herbs)
I tin chopped tomatoes
I tube/tin tomato paste
onions
mushrooms
Flora oil
fresh garlic or purée in a jar
fresh ginger or purée in a jar
I bottle chili sauce (mild or hot, however you like it - it you don't like it leave it out
salt or low sodium salt black pepper
1 pack/box Garam Masala (a mixture of spices)
For I hungry man:
Meat/poultry curry
about half a pound of meat/chicken of choice
Brown meat/chicken in a couple of tablespoons of oil in a pan till sealed
remove with slotted spoon and drain on kitchen paper.
Fry a chopped onion, a teaspoon each of the garlic and ginger purée or 1clove of crushed garlic and an inch piece of grated fresh ginger on a medium heat till beginning to just colour (don't let garlic burn, it'll taste like old rubber!) Add 2 tablespoons of curry paste and half a pint of water or stock (cube will do) and stir well, put meat in, add half the tin of tomatoes, and a tablespoon of tom purée, some salt (two big pinches) and a few grinds of black pepper. Bring to boil, turn down to a low simmer and cook for about 1 hour 1 hour 30 mins depending on meat. check and stir every now and again, if it's looking dry add more water/stock and or tinned toms.
When cooked check seasoning, add a teaspoon of Garam Masala and some chopped fresh coriander. Serve with cooked rice and or naan bread
You can always bulk this curry out with some veg, sliced peppers, mushrooms, spinach, potato. Of course, if you didn't want meat, you could make the sauce and add a selection of lightly cooked vegetables instead.
Foolproof rice
1 measure of rice (eg 1 cup)
double the quantity of water as to rice so 2 cups water
salt
Put the measure of rice in a sieve and run under the cold tap until water runs clear. Put in a pot with a bit of salt, add measured water, bring to the boil, let it boil for about 5 mins, turn OFF the heat and put a tight fitting lid on the pot. Leave it for half an hour - do not be tempted to peek before time is up. After half an hour rice should be cooked and the grains separate, fluff up with a fork.
Might be worth cooking double quantity of rice if you'd like it two days running, as soon as it's cool cover and put it in the fridge - don't leave it out in a warm kitchen.
Eggfried rice:
I portion of cooked rice
I egg, beaten
I onion, chopped and cooked in a little flora spread
soy sauce
make an omlette in a small non stick pan. When cool roll up and dice finely add to rice and cooked onion, season with soy sauce.
When I say chicken, you can use diced breast, or a couple of thighs and drumsticks, with or without skin, it's up to you want.
shopping list:
I jar curry PASTE (not sauce) Pataks or Rahja are good brands
1 bunch fresh coriander (fresh herbs)
I tin chopped tomatoes
I tube/tin tomato paste
onions
mushrooms
Flora oil
fresh garlic or purée in a jar
fresh ginger or purée in a jar
I bottle chili sauce (mild or hot, however you like it - it you don't like it leave it out
salt or low sodium salt black pepper
1 pack/box Garam Masala (a mixture of spices)
For I hungry man:
Meat/poultry curry
about half a pound of meat/chicken of choice
Brown meat/chicken in a couple of tablespoons of oil in a pan till sealed
remove with slotted spoon and drain on kitchen paper.
Fry a chopped onion, a teaspoon each of the garlic and ginger purée or 1clove of crushed garlic and an inch piece of grated fresh ginger on a medium heat till beginning to just colour (don't let garlic burn, it'll taste like old rubber!) Add 2 tablespoons of curry paste and half a pint of water or stock (cube will do) and stir well, put meat in, add half the tin of tomatoes, and a tablespoon of tom purée, some salt (two big pinches) and a few grinds of black pepper. Bring to boil, turn down to a low simmer and cook for about 1 hour 1 hour 30 mins depending on meat. check and stir every now and again, if it's looking dry add more water/stock and or tinned toms.
When cooked check seasoning, add a teaspoon of Garam Masala and some chopped fresh coriander. Serve with cooked rice and or naan bread
You can always bulk this curry out with some veg, sliced peppers, mushrooms, spinach, potato. Of course, if you didn't want meat, you could make the sauce and add a selection of lightly cooked vegetables instead.
Foolproof rice
1 measure of rice (eg 1 cup)
double the quantity of water as to rice so 2 cups water
salt
Put the measure of rice in a sieve and run under the cold tap until water runs clear. Put in a pot with a bit of salt, add measured water, bring to the boil, let it boil for about 5 mins, turn OFF the heat and put a tight fitting lid on the pot. Leave it for half an hour - do not be tempted to peek before time is up. After half an hour rice should be cooked and the grains separate, fluff up with a fork.
Might be worth cooking double quantity of rice if you'd like it two days running, as soon as it's cool cover and put it in the fridge - don't leave it out in a warm kitchen.
Eggfried rice:
I portion of cooked rice
I egg, beaten
I onion, chopped and cooked in a little flora spread
soy sauce
make an omlette in a small non stick pan. When cool roll up and dice finely add to rice and cooked onion, season with soy sauce.
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