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Entry tags:
Food
I've been cooking - details of chicken korma variant & potato + lentils + sauce thing behind cut tag for my own reference
Chicken korma
One large pack of chicken breasts
One tub of silken tofu
One tin of peas
One pot of Knorr Cook & Serve (with two jars - a 'paste' one and a 'sauce' one)
One packet of korma sauce mix
1/2 pint of (soya) milk
Defrost chicken,
Put paste into large non-stick pot. Turn the hob on at a medium heat (needs to be hot enough to 'seal' the chicken, but not much hotter than that.
Chop the chicken into small pieces (I find it easiest to do this with scissors)
Put chicken into pot and stir till it's well coated. Leave to cook - at the very least the chicken needs to be browned before doing anything else.
Make up the packet mix - 1/2 pint milk + packet in a jug. (I was using soya milk 'cos that's what I had in the fridge)
Add this to the pot and stir it a lot. Possibly turn it down if it's bubbling too fiercly.
Open pack of tofu - express surprise at its consistency/texture. Crumble it into the pot.
Open tin of peas and throw them into the pot.
Turn the heat up to try and get some of the liquid to evaporate. Leave it to cook for a bit.
Add the 'sauce' jar. Cook for a couple of minutes.
Serve with rice. Freeze the rest.
This korma turned out more green that my korma normally does - peas don't really do much for the asthetics and nor does the silken tofu, but it tastes fine & adding the tofu means that there's an extra couple of meals there.
Potato + lentil thing.
Lots of potatoes
Lots of lentils
Jar of 'cheese and bacon potato bake sauce'
Cheese
Water
Peel potatoes and slice finely. Layer in large roasting tin. Throw in some lentils. Pour in some water Repeat layer of potato and layer of lentils and adding in some water till you fill the dish. End with a layer of potatoes. Pour the jar of sauce over the top and spread so that all the potatoes are covered. Cook in the oven at 220 C for about an hour. Grate cheese over the top to serve. Tastes rather bland/like lentil soup - would work well with something strongly flavoured.
Incidentally, I bought a carton of Rice Dream intending to use it as a milk substitute and I don't like it - any ideas what I could do with it to make it palatable? It affects the taste of coffee rather dramatically.
Chicken korma
One large pack of chicken breasts
One tub of silken tofu
One tin of peas
One pot of Knorr Cook & Serve (with two jars - a 'paste' one and a 'sauce' one)
One packet of korma sauce mix
1/2 pint of (soya) milk
Defrost chicken,
Put paste into large non-stick pot. Turn the hob on at a medium heat (needs to be hot enough to 'seal' the chicken, but not much hotter than that.
Chop the chicken into small pieces (I find it easiest to do this with scissors)
Put chicken into pot and stir till it's well coated. Leave to cook - at the very least the chicken needs to be browned before doing anything else.
Make up the packet mix - 1/2 pint milk + packet in a jug. (I was using soya milk 'cos that's what I had in the fridge)
Add this to the pot and stir it a lot. Possibly turn it down if it's bubbling too fiercly.
Open pack of tofu - express surprise at its consistency/texture. Crumble it into the pot.
Open tin of peas and throw them into the pot.
Turn the heat up to try and get some of the liquid to evaporate. Leave it to cook for a bit.
Add the 'sauce' jar. Cook for a couple of minutes.
Serve with rice. Freeze the rest.
This korma turned out more green that my korma normally does - peas don't really do much for the asthetics and nor does the silken tofu, but it tastes fine & adding the tofu means that there's an extra couple of meals there.
Potato + lentil thing.
Lots of potatoes
Lots of lentils
Jar of 'cheese and bacon potato bake sauce'
Cheese
Water
Peel potatoes and slice finely. Layer in large roasting tin. Throw in some lentils. Pour in some water Repeat layer of potato and layer of lentils and adding in some water till you fill the dish. End with a layer of potatoes. Pour the jar of sauce over the top and spread so that all the potatoes are covered. Cook in the oven at 220 C for about an hour. Grate cheese over the top to serve. Tastes rather bland/like lentil soup - would work well with something strongly flavoured.
Incidentally, I bought a carton of Rice Dream intending to use it as a milk substitute and I don't like it - any ideas what I could do with it to make it palatable? It affects the taste of coffee rather dramatically.