Recipes

[nessa]

Hi all,

I thought it might be a good idea if we came up with some low fat- recipes to share with each other.

They can either be ones that we have made ourselves, or ones that we have seen either in a magazine or on tc.

What do other people think???? is this a good idea or a crap one!

Ness.

[Taz]

LOve that idea - can put the cals and Fat contents too???

[Lady Rools]

All I can think of is Lettuce

I like mixed bean salad and it is really good for your digestion. Also, i add broccoli to everything, i even like it raw.

I have a soup recepie actually, always a good one after you have had a roast chicken or turkey or something

Boil carcass and bones of chicken for about 45mins, drain, making sure you get all the little bits of bone out

Add 'soup mix' which has barley and lentils and little peas in
chop up two leeks and add them
chop two carrots and add, grate two carrots and add
grate two potatoes and add
chop 3 onions and grate one and add
add anything else that is lying around (veggies)
add loads of salt and pepper
simmer for about an hour
EAT

(then fart alot)


You don't even need to add any stock or anything, IT'S BEAUTIFUL

[AngelaW]

This is one that I made last night. It's from Ainsley's Low-Fat Meals in Minutes

225g strawberries (small ones are definitely best)
150 ml fresh orange juice (squeeze it yourself or buy a small bottle of the fresh squeezed stuff)
2 tablespoons caster sugar
1 star anise
1 teaspoon caraway seeds

Hull the strawberries and chuck into a bowl
Put the rest of the ingredients in a small pan, bring to the boil and simmer for 5 mins.
Pour the mixture over the strawberries, allow to cool and then cover & chill in the fridge for anywhere between 1 and 8 hours.

This works out to 2 WW points per portion. I'll put the actual cals/sfat values (from the book!) here when I get home.

He recommends that you serve this with meringues and some low-fat greek yoghurt or over low-fat icecream.

Both myself and Dave thought that they were scrummy! I'd say that one hour marinating time wasn't enough (we had a mix of huge strawberries and also small ones) so try to get them marinating early

Oh, I missed saying this, but I think a recipe threat is a great idea

Angela

[mistleuk]

sounds lovely, incidentaly is the ainsly book worth getting i've looked at it a couple of times ?

[Dawnie]

How about for a low fat starter course:-

4 large mushrooms
1 large beef tomato
Mixed herbs
Low fat cheese

Method:

Take the stalks out of the mushrooms and place them on a baking tray upside down.

Cut the beef tomato into thick slides and put a slice on top of each mushroom. Then place a sprinkling (how Delia) of herbs on the top and cover each one in grated low fat cheese.

Put in over (gas mark 6 (I think - will check)) for 10 minutes. I believe (from memory) that this is only 2 WW points per portion.

Fabby!

[nessa]

Oh this has really got my mouth watering!!!

I'll have a butcher's through my cookbooks tonight!!

Ness.

Ps:- Just had smoked salmon, Le Roule Cheese, Chicken Liver Pate with Melba Toasts! YUM YUM YUM!!

[Lo]

Gonna cheat on this on this one!

Go to www.slimming-world.co.uk and follow the links on the right hand side. They have some really yummy recipes for BBQ's and potato skins! Hmmm

[AngelaW]

Yep, the Ainsley book is fabulous! It is deliberately repetitive (if you have any of his previous books) as he has just done low-fat versions of his favourite dishes but its definitely a worthwhile book. Much easier than figuring out what to substitute for fatty ingredients in his other books.

Each recipe has a picture and full nutritional breakdown which is dead handy if you're on WW (and possibly slimming world?). All work out to be low-point dishes everything is tasty!!

Angela

[AngelaW]

Oh, this was dinner last night. Its very lazy!!

Pork with creamy mushroom sauce (serves 2)
4 WW points a portion


2 pork loin steaks (medium size)
spray oil
1 tin Campbell's 99% fat free condensed mushroom soup
sliced mushrooms (I used about 300g of button mushies, I find that the oriental mushrooms aren't very nice in this dish)
salt and pepper

Grind salt and pepper over both sides of the steaks.
Sear in a hot pan (sprayed with oil) for about 4 mins on each side until nicely browned.
Throw in the sliced mushrooms and cook for another 4 mins or so until they are golden brown and are starting to release some juice.
Pour in the soup, stir well, turn heat down to a simmer and cook for about 5 mins to let the flavours blend. Check the seasoning and add salt/pepper as necessary.

Serve with carbs of your choice. Jersey royal tatties are good.

Variations- add a good handful of chopped flatleaf parsley (at the end) for a slight Italian feel and if you have a point spare, put in a shot of marsala wine (with the soup).
Or, go Spanish and put in about 1/8 teaspoon of smoked paprika along with the soup for a smoky flavour. The pork comes out tasting like chorizo!

Angela

[Bianca]

I made up my own book full of them so here are a few in there. Some might be higher in cals than others!


Organic Rump Steak with Crisp Sweet Potato Wedges and a Creamy Mushroom Sauce


Prep and cook time: 1 to 2 hours

Serves: 4

Ingredients
750g bag organic sweet potatoes, washed and cut into wedges
4 x 15ml spoons organic olive oil
salt and freshly ground black pepper
75g organic butter
2 x 15ml spoons organic olive oil
1 organic onion, peeled and finely chopped
1 organic garlic clove, crushed
150g pack baby button mushrooms, wiped and sliced
200g pack organic chestnut mushrooms, wiped and sliced
2 x 300g tubs organic beef stock
1-2 x 15ml spoons brandy
500g pot organic low fat natural yogurt
4 x 125g organic rump steaks

Method
Preheat the oven to 220°C, 425°F, Gas Mark 7.

Place the sweet potato wedges into a roasting tin, drizzle over the olive oil and season, place in the oven and cook for 35-40 minutes or until crispy.

For the mushroom sauce: Place the butter and oil in a large frying pan and heat, add the onion and garlic and saute for 2-3 minutes, then add the mushrooms and saute for a further 5-8 minutes.

In the meantime place the stock and brandy in a saucepan and reduce by half. Remove half of the mushrooms from the frying pan, place in a food processor with the stock and process until smooth, finally add the yogurt and process once again. Return this mixture to the pan with the reserved mushrooms.

Preheat a grill or griddle pan and cook the steaks according to the pack instructions.

To assemble: Pile some sweet potato wedges onto a plate, top with a steak. Gently warm through the sauce (but do not boil) then spoon over the steak and serve immediately.



Per serving
788 calories
45 g fat

A Green Curry of Chicken (Gaeng Keo Wan Kai)

Prep and cook time: 1 to 2 hours

Serves: 4 - 6

Ingredients
1kg chicken breast and thigh meat, cut into 2.5cm pieces
1.2 litres coconut milk
500g small new potatoes, scrubbed
4 shallots or 1 medium size onion, chopped
3 garlic cloves, chopped
10cm piece of lemon grass, outer leaves discarded, chopped
2.5cm piece of fresh galingal, peeled and chopped
2 kaffir lime leaves, shredded
5ml spoon ground pepper
15ml spoon roasted coriander seeds
15ml spoon roasted cumin seeds
½ x 5ml spoon grated nutmeg
5 fresh green chillies, deseeded and chopped

Method
Put all the ingredients for the paste in a blender or food processor with 3 x 15ml spoons of the coconut milk, and blend until smooth. Transfer this paste into a saucepan, bring to the boil, then stir all the time for 3 to 4 minutes. Add the chicken pieces and stir until all the pieces are well coated with the paste. Turn down the heat, cover the pan and let it simmer for 4 minutes. Uncover, stir again and add the remaining coconut milk. Simmer, stirring frequently, for 40 minutes.

Add the new potatoes, and continue cooking for 10 to 15 minutes or until the potatoes are tender. Serve hot with plain boiled rice.

Per serving
286 calories
4 g fat


A Thai Beef Curry (Masaman)

Prep and cook time: 2 hours +

Serves: 4 - 6

Ingredients
1.2 litres coconut milk
1kg brisket or silverside, cut into 2.5cm cubes
5ml spoon demerara sugar
3 kaffir lime leaves
1 small pineapple, peeled and chopped, optional
salt and freshly ground black pepper
4 small dried chillies
3 shallots or 1 small onion, unpeeled
3 garlic cloves, unpeeled
2.5cm piece of lemon grass, outer leaves discarded
2 x 15ml spoons chopped coriander root and stalk
15ml spoon coriander seeds
5ml spoon cumin seeds
2 green cardamoms
2 cloves
2 x 15ml spoons groundnut or olive oil
2 x 15ml spoons lemon juice

Method
Put all the ingredients for roasting on a baking tray and roast in the oven at 180°C, 350°F, Gas Mark 4 for about 10 minutes. Alternatively, put them in a heavy frying pan and brown them on the stove, stirring them with a wooden spoon frequently. Peel the shallots or onion and garlic and transfer the whole lot to a blender or food processor. Add all the other ingredients for blending, with 3 x 15ml spoons of the coconut milk and blend until you have a smooth paste.

Put this curry paste in a large saucepan. Bring to the boil and stir continuously for 4 to 5 minutes. Add the meat, and stir until all the cubes are coated with the paste. Cover the pan for 3 minutes only, uncover and stir, and add the remaining coconut milk, demerara sugar, kaffir lime leaves and seasoning to taste.

Bring this to the boil, turn down the heat a little and let the curry bubble, uncovered, for 1½ hours. By this time the sauce will have thickened quite a lot. Adjust the seasoning, add the pineapple, if used, and continue cooking, stirring all the time, for 10 to 15 minutes.

Alternatively, after adjusting the seasoning you can put the curry in an ovenproof container, cover it with aluminium foil and finish the cooking in the oven at 120°C, 250°F, Gas Mark ½ for at least 30 minutes or up to 1 hour. Serve hot with plenty of plain boiled rice accompanied by cooked vegetables or salad.

Per serving
349 calories
16 g fat

All-in-One Ayam Curry (Chicken Curry)

Prep and cook time: Up to 30 mins

Serves: 4

Ingredients
1 kg (2 1/2 lb) chicken (whole)
1 1/2 tbsp oil
2 clove garlic
4 large onions, chopped
curry powder
1 tsp sugar
250ml (8 fl oz) water or stock
1 tsp chilli powder (optional)
rice, to serve
2 tbsp salt

Method
Wash and clean the chicken. Chop or cut into medium chunks.

Heat the oil, garlic and the onion and add the curry powder, the salt, the sugar and the chicken.

Stir well on medium heat for 10 minutes.

Add the chicken stock or water, leave for a further 15 minutes to simmer.

Serve with boiled rice.

Per serving
405 calories
19 g fat, incl. 5g saturates
3 g fibre

MORE TO FOLLOW ONCE i HAVE FOUND THEM!!!!

[Bianca]

HERE GOES:

Anya Potato, Rosemary and Garlic Roasted Lamb Rack

Prep and cook time: 30 mins to 1 hour

Serves: 2-3

Ingredients
450g lamb rack
500g punnet Anya potatoes
15g pack rosemary, broken into sprigs
1 garlic bulb, broken into cloves, unpeeled
15ml spoon olive oil

Method
Preheat the oven to 190°C, 375°F, Gas Mark 5.

Seal the lamb in a pan until browned.

Place the potatoes, rosemary, garlic and olive oil in a roasting tin and top with the lamb. Cook for 45-50 minutes, then allow to stand for 10 minutes.

To serve: Slice the lamb into cutlets and serve with the potatoes.


Per serving
492 calories
31 g fat
Apple And Mint Glazed Pork

Prep and cook time: 1 to 2 hours

Serves: 4-6

Ingredients
1 boneless leg of pork, weighing about 1kg
3 x 15ml spoons mint jelly
3 x 15ml spoons Bramley apple sauce
small clove garlic, crushed
15ml spoon freshly chopped mint
salt and freshly ground black pepper
apple slices and sprigs of fresh mint to garnish

Method
Preheat the oven to 190° C, 375° F, Gas Mark 5.

Cook the pork following the instructions on the pack, allowing 35 minutes per 454g plus 35 minutes extra.

Meanwhile, melt the mint jelly and stir in the apple sauce, garlic, mint and seasoning.

About 20 minutes before the end of the cooking time, spoon half the glaze over the pork, and continue cooking, uncovered.

Transfer to a warmed serving plate. Stir any meat juices into the remaining glaze, heat through and pour over the pork just before serving.

Garnish with the apple and mint slices.

Per serving
454 calories
30 g fat

Aromatic Garlic Chicken with a Garlic and Sweet Pepper Cômpote

Prep and cook time: 1 to 2 hours
Serves: 4

Ingredients
8 chicken thighs, skinless and boneless
6 whole garlic cloves, peeled and crushed
1 large onion, peeled and thinly sliced
2 stalks lemon grass, cut into small pieces
olive oil
1 tbsp finely chopped ginger
1 tsp turmeric
1 tsp chilli powder
1 tbsp soy sauce
water
salt and freshly ground pepper
For the sweet pepper cômpote:
2 red, 2 yellow and 2 orange peppers, deseeded and cut into 1/4inch strips
olive oil
10 fat cloves garlic, peeled and chopped finely
2 tsp chilli powder
4-5 tbsp tomato purée or passatta
salt and freshly ground black pepper
To garnish:
2 tbsp garlic chives

Method
Dry off the chicken thighs with kitchen paper and season.
Peel the lemon grass, trim off the root and cut into fine slices. Heat a roomy frying pan or a wok until hot. Add the oil and the chicken and brown on all sides. Remove, drain and keep warm.
Drain off the oil, leaving about 1 tablespoon. Add the onions, garlic, ginger and lemon grass and cook for 3-4 minutes.
Add the turmeric, soy sauce, chilli powder and water. Cook gently, then add the chicken thighs and braise for approximately 20 minutes, until the chicken is tender and moist.
For the sweet pepper cômpote:
Heat a saucepan or a deepish frying pan, add the olive oil, followed by the peppers, and cook until softened. Next add the crushed or chopped garlic and the chilli powder.
Stir well and mix in the tomato purée or passatta. Turn down the heat and cook until the peppers are nice and soft, season well.
You should end up with a nice thickish mixture, but you can add extra purée if needed.

Serve the chicken with the cômpote and/or plain rice and garnish with the garlic chives sprinkled over the top.


Per serving
360 calories
15 g fat, incl. 4g saturates
6 g fibre

Stuffed Peppers with Pork

Prep and cook time: Up to 30 mins

Serves: 16

Ingredients
4 peppers, red, yellow, orange and green, deseeded and derinded
2 large eggs, beaten lightly
150ml sunflower or corn oil
some salad leaves
500g minced pork
5ml spoon each finely sliced lemon grass, basil, and kaffir lime leaves,
or finely chopped thyme, tarragon and parsley
1 red chilli, deseeded and chopped finely,
or 5ml spoon chilli powder
2 x 15ml spoons finely chopped spring onions
2 garlic cloves, chopped finely
15ml spoon fish sauce or light soy sauce
5ml spoon granulated sugar

Method
Blanch the peppers in boiling water for 1 minute, drain and refresh them in cold water. Put them in a colander, and pat dry with some kitchen paper. Keep aside.

Put all the ingredients for the filling in a glass bowl, mix them with a wooden spoon or knead them by hand until they are all well mixed. Fill the pepper segments with the filling, and chill them for 30 minutes.

Just before frying them, roll them in the beaten egg. Heat the oil, preferably in a wok or a wide non stick shallow saucepan. When the oil is hot, fry the stuffed peppers, 4 pieces at a time, stuffed side down, for 2 minutes. The turn them over and continue frying for another 2 minutes. Turn them over once more and fry for 1 more minute. Take them out with a slotted spoon and drain on a plate lined with absorbent kitchen paper.

Serve hot or cold on a plate lined with the salad leaves.



Per serving
167 calories
14 g fat
Scandinavian Meatballs

Prep and cook time: 30 mins to 1 hour

Serves: 4

Ingredients
250g minced pork
250g minced veal
grated nutmeg
salt and freshly ground black pepper
50g butter, softened
50g stale white breadcrumbs
2 x 15ml spoons oil
125g pickled sweet-sour cucumbers, sliced lengthways
1 clove garlic, crushed
50g egg noodles, broken into pieces
1 cauliflower, broken into florets
300ml chicken stock
142ml soured cream
5ml spoon chopped dill
6-8 pickled baby beets, diced
15ml spoon vinegar

Method
Put the meats in a basin and season with nutmeg, salt and pepper to taste. Add the butter and breadcrumbs and knead together, adding 1 - 2 x 5ml spoons water if necessary. Form into about 20 small balls.

Heat the oil in a large heavy-based pan, add the meatballs and fry until lightly browned, shaking the pan occasionally to prevent them sticking. Add the cucumber, garlic, noodles, cauliflower, stock, and salt and pepper to taste, bring to the boil, cover and simmer for 25 minutes.

Transfer to a warmed serving dish. Pour the soured cream into a circle on top and sprinkle with the dill. Toss the beetroot in the vinegar, drain and pile in the centre.

Serve with crispbreads and cream cheese.


Per serving
594 calories
39 g fat

Braised Beef in Guinness

Prep and cook time: 2 hours +

Serves: 6

Ingredients
1.25kg chuck steak
25g butter
2 x 15ml spoons oil
3 onions, chopped
15ml spoon brandy
600ml Guinness
1 bouquet garni
500g young carrots
250g baby turnips, halved
500g aubergines, cut into bite-sized pieces
salt and freshly ground black pepper
6 mushrooms
3 x 15ml spoons chopped basil and 1 basil sprig
finely shredded rind of ½ lemon
6 black olives

Method
Cut the steaks into 5 x 7.5cm pieces. Heat the butter and oil in a large flameproof casserole or pan, add the beef and fry until well browned.

Add the onions and cook until beginning to soften. Add the brandy and ignite. Add the Guinness, bouquet garni, carrots, turnips, augergine, and salt and pepper to taste.

Bring to the boil and cook very gently for about 3 hours, until the meat is very tender. Add the mushrooms for the last 30 minutes. Discard the bouquet garni.

Mix the chopped basil and lemon rind together and sprinkle over the top. Scatter over the olives and garnish with the basil sprig.

Serve with crusty bread and a spinach salad.


Per serving
482 calories
21 g fat

Glazed Marinated Chicken

Prep and cook time: 30 mins to 1 hour

Serves: 1

Ingredients
5ml spoon oil
5ml spoon medium-dry sherry
5ml spoon orange juice
5ml spoon soy sauce
5ml spoon honey
5ml spoon sesame oil
a pinch of parsley (optional)
1 boneless, skinless chicken breast

Method
Combine all the ingredients and place them in a bowl. Leave in the refrigerator to marinate for 4 hours or more.

Preheat the oven to 180°C, 350°F, Gas Mark 4.

Place the chicken in a shallow cooking dish and baste with the marinade. Cook for 40 minutes, or until the chicken is cooked through.


Per serving
247 calories
11 g fat

[Bianca]

More!

P.S I Didnt make these up personally I got them from other places and them saved them !

Prawns in Garlic

Prep and cook time: Up to 30 mins

Serves: 1

Ingredients
25g butter
1-2 shallots, chopped
2 garlic cloves, crushed
juice of ½ lime
125g Madagascan crevettes or cooked tiger prawns
salt and freshly ground black pepper

Method
Melt the butter in a frying pan, and gently fry the shallots and garlic for 2 minutes.

Add the lime juice and prawns. Cook for 30 seconds on each side.

Season and serve with the pan juices.


Per serving
308 calories
21 g fat

Basic Spaghetti Sauce

Prep and cook time: Up to 30 mins

Serves: 1

Ingredients
15ml spoon oil
½ onion, chopped
1 garlic clove, crushed
125g extra-lean mince
5ml spoon tomato puree
150ml beef stock
1 skinned tomato, chopped

Method
Heat the oil in a frying pan, and fry the onion and garlic until soft. Add the mince and brown quickly.

Add the remaining ingredients, cover and simmer for 15 minutes, until thickened. Serve with spaghetti or your favourite pasta.



Per serving
400 calories
28 g fat

Mediterranean Jacket Potatoes

Prep and cook time: 1 to 2 hours

Serves: 1

Ingredients
200-250g baking potato
15g butter
40g Gruyere cheese, grated
2 x 15ml spoons Condiverde with Mediterranean vegetables
salt and freshly ground black pepper

Method
Bake the potato at 200°C, 400°F, Gas Mark 6 for 1 hour, or until cooked.

Remove the potato from the oven. Cut it in half and scoop out the flesh, leaving the shells intact. Mash the flesh with the butter and half of the cheese. Season well.

Place the shells on a baking tray, and stuff them with the mashed potato. Top each half with the vegetables, and sprinkle with the remaining cheese. Return the potatoes to the oven and cook for 15 minutes, until the cheese is melted and golden. Serve hot.


Per serving
474 calories
26 g fat

Lentil Soup

Prep and cook time: 30 mins to 1 hour

Serves: 6


Ingredients
250g green lentils, picked clean and washed
1 litre water
1 medium onion, thinly sliced
2 cloves garlic, chopped
2 carrots, scraped and sliced
1 stick celery, thinly sliced
400g can chopped tomatoes
150ml olive oil
15ml spoon dried oregano
salt and freshly ground black pepper

Method
Put the lentils in a pan with water to cover, boil for 3 minutes then strain, discarding the water.

Place lentils back in saucepan with the measured water and the rest of the ingredients. Cover and cook for 30-40 minutes, until the lentils are soft but not falling apart. Lentils cook quickly, so watch them towards the end.

If using a pressure cooker, cook them very briefly, for 3-4 minutes at the most.




Per serving
302 calories
25 g fat

Special diet
Vegan

Tempura Battered Chicken with Sweet & Sour Sauce

Prep and cook time: Up to 30 mins

Serves: 4-6

Ingredients
2 medium size egg yolks
200ml cold water
100g plain flour
750g skinless chicken breast, cut into 2cm strips
3 x 15ml spoons cornflour
1 packet instant sweet and sour sauce

Method
Preheat the oil in a saucepan or deep fat fryer to 190°C, 375 F.

To make the tempura batter, combine the egg yolks and the cold water in a bowl, whisking with a fork. Sift in the flour and gently fold into the mixture using a figure of eight action. Do not over fold, leave some visible flour particles.

Dredge the chicken strips in cornflour, then coat in the batter and deep fry for 2-3 minutes until yellow in colour, rather than golden. Drain on absorbent kitchen paper and repeat the process until all chicken fillets have been cooked. Keep warm.

Make up the instant sweet and sour sauce as pack instructions, then serve alongside the battered chicken fillets.




Per serving
257 calories
5 g fat

Oriental Rice Salad

Prep and cook time: Up to 30 mins

Serves: 4

Ingredients
300g basmati rice
200g cooked prawns
100g bag bean sprouts
1 bunch salad onions, finely sliced
2 carrots, peeled and cut into thin batons
15g pack coriander, finely chopped
4 x 15ml spoons olive oil
15ml spoon sesame oil
2 x 15ml spoons white wine vinegar
15ml spoon fresh root ginger, finely chopped
1 clove garlic, finely chopped
5ml spoon honey

Method
Cook the rice in boiling, salted water for 10 minutes. Drain and cool.

Add the remaining salad ingredients to the rice and mix gently.

Mix the dressing ingredients, pour over the rice salad and serve immediately.


Per serving
347 calories
20 g fat

Bread and Butter Pudding

Prep and cook time: 1 to 2 hours

Serves: 6-8

Ingredients
600ml semi skimmed milk
284ml carton double cream
4 medium size eggs
4 medium size egg yolks
125g unrefined golden caster sugar
2 x 5ml spoons vanilla extract
8 slices medium sliced white bread, crusts removed, cut into triangles
50g sultanas
50g unsalted butter, melted
4 x 15ml spoons lemon marmalade

Method
Preheat the oven to 190°C, 375°F, Gas mark 5.

Pour the milk and cream into a saucepan. Bring to the boil over a moderate heat.

Mix the eggs, yolks and sugar in a bowl and pour over the boiled milk and cream. Whisk lightly. Sieve the custard into a jug. Add the vanilla extract.

Lay 4 triangles of bread into the bottom of an 18cm square 4cm deep ovenproof dish. Scatter over the sultanas. Dip the remaining triangles of bread into the melted butter and lay them on top of the sultanas. Pour over the custard and leave to stand for 30 minutes.

Push the bread beneath the surface of the custard. Place the dish into a roasting tin. Fill the roasting tin with hot water halfway up the sides of the dish. Bake the pudding for 1 hour until golden brown. Remove from the oven.

Heat the marmalade and brush over the top of the pudding

Per serving
469 calories
29 g fat

Lamb and Apple Pie

Prep and cook time: 30 mins to 1 hour

Serves: 4-6

Ingredients
250g cooked lamb, finely chopped
250g cooked ham, finely chopped
1 large cooking apple peeled chopped and diced
1 large onion chopped
salt and freshly ground black pepper
5ml spoon chopped rosemary
200ml chicken stock
200ml cider
212g packet frozen pastry, thawed
beaten egg

Method
Place the lamb, ham, apple and onion in an 900ml pie dish and mix well, sprinkling with salt and pepper to taste and the rosemary. Pour over the stock and cider.

Roll out the pastry on a lightly floured board to a round slightly larger than the dish. Cut off a 2.5 cm strip all round, dampen and place along the edge of the dish.

Dampen the pastry strip and put the pastry lid in position. Knock up and flute the edges of the pastry. Cut a slit in the top and decorate with pastry leaves cut from any trimmings.

Brush with beaten egg and bake in a preheated moderately hot oven, 190°C, 375°F, Gas Mark 5 for 35 minutes or until the pastry is cooked and golden.


Per serving
474 calories
34 g fat

Turkey in Red Wine and Herb Sauce


Prep and cook time: 1 to 2 hours

Serves: 4

Ingredients
3 x 15ml spoons sunflower oil
500g pack diced turkey thigh
1 x 500g jar Red Wine and Herb Sauce
½ red pepper, deseeded and cut into strips
½ green pepper, deseeded and cut into strips

Method
Preheat the oven to 180°C, 350°F, Gas Mark 4.

Heat the oil in a saucepan and stir-fry the turkey until it is sealed on all sides.

Transfer to an ovenproof dish and pour over the jar of sauce.

Bake in the oven for 1 hour.15 minutes before the end of cooking add the pepper strips.



Per serving
382 calories
12 g fat

Tandoori Chicken

Prep and cook time: 30 mins to 1 hour

Serves: 4

Ingredients
5ml spoon hot chilli powder
5ml spoon ground coriander
5ml spoon ground cumin
2-3 garlic cloves, crushed
2.5cm piece fresh root ginger, crushed
175ml natural yogurt
15ml spoon chopped coriander
¼ x 5ml spoon salt
2 x 15ml spoons lemon juice
¼ x 5ml spoon grated lemon rind
4 boneless chicken breasts, skinned
lemon wedges
coriander leaves

Method
Put the spices in a large bowl, add the garlic and ginger, then stir in the yogurt, chopped coriander, salt, lemon juice and rind.

Cut 3 diagonal slashes in each chicken breast, add to the bowl and spoon over the marinade, ensuring that they are well coated. Cover and chill for 6 hours, turning occasionally.

Lift the chicken from the marinade and place each piece on a piece of foil large enough to enclose it completely. Fold securely into a parcel.

Place on the metal grid and cook for 10-12 minutes. Turn the parcels over and cook for a further 10 minutes.

Open the parcels, lift the chicken onto a warmed serving plate, garnish with lemon wedges and coriander and serve immediately

Per serving
176 calories
3 g fat
Thyme and Basil Crusted Lamb Chops

Prep and cook time: Up to 30 mins

Serves: 4

Ingredients
2 x 15ml spoons olive oil
2 shallots, finely diced
50g fresh white breadcrumbs
15ml spoon freshly chopped thyme
15ml spoon freshly chopped basil
salt and freshly ground black pepper
4 loin lamb chops

Method
Heat the oil in a frying pan, gently saute the shallots until softened. Stir into the breadcrumbs, adding the thyme and basil. Season to taste.

Grill the chops, following the instructions on the pack.

Place ¼ of the breadcrumb mixture on top of each chop, pressing down well to cover.

Grill for a further 3-4 minutes until the topping is crispy.

Serve immediately.


Per serving
285 calories
17 g fat

THINK THAT WILL DO FOR NOW!!!!
BXXX

[Taz]

blimey - that is quite a list!!

[mistleuk]

wow , what a busy bee, only problem is you are making me hungary reading all these fab recipes

[suep]

hi all,

Im a little new to all this but just one quick question could someone tell me where i can get condiverde from??

Thanks