Recipes – James' Travel Pages

The Si-Burgess Easy Cook Sausage Casserole Recipe!

james — Wed, 17 Aug 2022 12:24:25 +0000

Made this tasty and very quick to cook sausage casserole, posted by my friend Simon Burgess on Facebook.

Notes / Tips

I added some extra onions (half a red and half a brown onion).

This is quite a cheap dish to make, other than the cost of the sausages, the pack of 4 Focaccia breads from Waitrose were £1.80, but you only need 1 and a half for this recipe, so means you can use the left-overs for nice toasted sandwiches later in the week.

I had to rush the oven part and added perhaps a bit too much water(you can see in the pics), but next time will just add a cornflour to thicken the sauce up.

Recipe

Simple recipes that don’t take a lot of effort and are so delicious! This one is a simple sausage casserole; takes so little effort and is amazing.

Slice up a whole punnet of cherry or vine tomatoes and put in a roasting tray.
Add a can of cannelloni or mixed beans, several diced garlic cloves and a splash or red wine vinegar, Worcestershire sauce and water plus a little olive oil.
Add torn chunks of focaccia bread and mix with hands.
Slice up half a dozen quality sausages and distribute on top so they go brown in the oven.
Add a sprinkle of rosemary on top and cook at 170c for about 30 mins.

Voila! You have an amazing flavoursome dinner for 3-4 people or just add a few more sausages and bread for more people.

It makes its own juice as it cooks. Make sure to season to liking with salt and pepper before it goes in the oven.

Can always serve with a side salad. Ticks all the boxes and tastes great!Hope you all try it!

The Different Daily Dish Challenge of 2021

james — Mon, 08 Mar 2021 14:42:57 +0000

Apparently my wife(Bronwyn), was getting tired of my request for chicken pie and mash potato every few evenings, so she requested that we challenge ourselves to eat a different dish for dinner every day for a month. I think she also wanted to improve and/or expand her cooking skills. The rules were simply that when together we must have a different dish every day for dinner. The only exception being if one of us were away from the house, then you’re allowed to eat what you like. As it was November 2020 with a Tier 4(which soon became a Tier 5) Lockdown in London and there weren’t any pubs, restaurants or entertainment venues legally open + both of us would be in the house most nights(aka trapped with no excuse or escape), so 1st December seemed like a good time to start this challenge.

Update: We made it to 4 months (March 31st) and now Bronwyn wants a month off for some chicken pie

We managed to get through the first month without many problems, I did happen to be away for dinner a couple of nights(caring for my mother), so had Fish & Chips), but other than that it was quite fun and rewarding to try to think up and cook such a variety of meals. I then suggested we carry this on to make the challenge 3 months long, as that should be much more challenging, so we did.

Once we hit the 3 month barrier, I then wondered if there was some kind of World Record for this, but haven’t found the answer yet. Anyways we’ve decided to keep going and maybe try to travel the world – so far we’ve been to England, Scotland(Hogmanay), Wales(St.David’s Day), France, China, Japan, Korea, Israel, Italy, Spain, Morocco, Turkey, India, Bangladesh, Thailand, Vietnam, the Caribbean, . Any suggestions or comments are welcome

Here are the meals we have eaten so far :

December 2020

Dec 1 Chicken Kiev
Dec 2 Pork loins with cous cous
Dec 3 Dry Chicken noodles
Dec 4 Spaghetti Bologonese with pork mince
Dec 5 Venison and beef special anniversary dinner at The Richmond Hill Hotel
Dec 6 Left-over bologonese mix but with salad + jacket potatoes
Dec 7 Thai green curry
Dec 8 James’ nice chicken/celery pie + pastry top
Dec 9 Dominoes Pizza
Dec 10 X Ate separately (James had pie & pizza left-overs, Bronwyn Steak & Ale Pukka Pie).
Dec 11 Beef meatballs with harissa sauce
Dec 12 Chinese from The Chef takeaway
Dec 13 Beef brisket roast
Dec 14 James’ Israeli chicken Sofrito
Dec 15 X James ate at the Wetherspoons pub before lockdown and had a panini.
Dec 16 X James ate Fish n’chips with his Mum.
Dec 17 Pork shepherds pie
Dec 18 Chicken, olive + tomato + potatoes bake
Dec 19 Indian Cottage takeaway
Dec 20 Katsu curry by James
Dec 21 Pork chops with mashed potato and carrots
Dec 22 Sausage casserole by James
Dec 23 Beef burgers from mince by the Bronwyn
Dec 24 Gammon and pease pudding
Dec 25 Christmas turkey + vegetables + trimmings
Dec 26 Turkey stew by James
Dec 27 Turkey curry
Dec 28 Turkey casserole
Dec 29 Chilli con carne
Dec 30 Fallafel and cous cous salad (James)
Dec 31 Roast lamb leg

January 2021

Jan 1 KFC!
Jan 2 Reggae Reggae Jerk chicken wraps + rice by James
Jan 3 Pork loin with balsamic onion and honey carrots
Jan 4 Chicken chausseur
Jan 5 Pork ragu from a Mindful Chef recipe by James
Jan 6 X Beef stroganof (James had Fish n’Chips at his Mum’s)
Jan 7 Hairy Bikers Lancaster Hotpot
Jan 8 Korma curry with fried pork + red peppers, rice, broccoli + carrots + fried aubergine in cumin, cajun, black pepper, tumeric
Jan 9 Bangladeshi takeway from Surrey Palace (chicken shatkora)
Jan 10 Chicken Lo-main with carrots
Jan 11 Sainsburys Chicken pie, carrots, potatoes and greeen beans (the inspiration for this challenge)
Jan 12 Chicken cobler by James
Jan 13 Sausage and mash at James’ Mum’s
Jan 14 Chicken cacciatore
Jan 15 Tarragon chicken
Jan 16 Chicken tikka masala by James
Jan 17 Thai takeaway from Thai Crystal in Ewell
Jan 18 Fish & Chips for James – Bronwyn at home unwell
Jan 19 Steak chilli with brown rice
Jan 20 Pork chops with jacket potatoes, carrots and onion/green pepper topping
Jan 21 Pork kebabs
Jan 22 Roasted Poussin with roast vegetables
Jan 23 Turkish shish kebabs from Tas North Cheam
Jan 24 Roast chicken and roast potatoes, carrots, sprouts
Jan 25 Hoisan chicken with rice, then vegetarian Haggis for Hogmanay! (could only find a vegetarian one)
Jan 26 Chicken sandwiches / random leftovers (well no sandwiches so far)
Jan 27 Pork burgers
Jan 28 Beef noodles
Jan 29 Three bean and chicken stew aka “Boston Baked Beans”
Jan 30 Japanese takeaway from Osaka
Jan 31 Venison stew

February 2021

Feb 1 Veal burgers, French fries and carrot fries
Feb 2 Pork steaks with lentils and balsmic mustard sauce
Feb 3 Chicken curry with potato and rice
Feb 4 Choritzo beans and rice from Wilton Tennis Club‘s master chef Martin Schiller
Feb 5 X Fish & Chips for James – leftover choritzo and beans for Bronwyn
Feb 6 Crispy chicken with Mexican salad and rice
Feb 7 Roast pork with potatoes, carrots, onions and leeks by James
Feb 8 Beef meatballs and Thai curry
Feb 9 Chicken burgers from Hello Fresh
Feb 10 Pork meatballs with chipotle sauce
Feb 11 Chicken breast with olives/tomatoes with mashed potatoes
Feb 12 Turkey risotto
Feb 13 Korean takeaway from Azit New Malden
Feb 14 Roast pheasant for James and steak for Bronwyn
Feb 15 Chicken breast wrapped with sausage meat
Feb 16 Chicken enchiladas
Feb 17 Chicken Kerela coconut curry
Feb 18 Pork stir-fry with egg fried rice
Feb 19 Meatloaf by James with help from the Hairy Bikers #veryGood
Feb 20 Vietnamese takeaway from
Feb 21 Pork & beef fajitas
Feb 22 Pulled pork with Hasselback potatoes
Feb 23 Chicken schnitzel
Feb 24 Polpette with cannellini beans
Feb 25 Chicken thighs with pork & apple stuffing with lemon potatoes
Feb 26 Omelette
Feb 27 Beef Bourginon by James #AMAZING
Feb 28 Grilled lamb chops and roast potatoes, carrots, onions, courgettes by James

The Challenge Continues…

March 2021

Mar 1 Chicken and Leek St.David’s Day Hotpot
Mar 2 Chicken Laksa
Mar 3 Moroccan lentils and roast couliflower
Mar 4 Moroccan lamb with brown rice and pickled cucumber
Mar 5 Fish n’chips for James again. Bronwyn had sausages #toughTimes
Mar 6 Toad in the hole by James cooked remarkably well
Mar 7 Roast Duck a l’Orange
Mar 8 2021 Chicken leg and pepper onions
Mar 9 2021 Bratwurst with mustard, sauerkraut and carmelised onions.
Mar 10 2021 Chickpea and cauliflower Chana Masala mix
Mar 11 2021 Cock-a-leekie soup by James
Mar 12 2021 Lamb schwarma in pita pockets
Mar 13 2021 Nepalese takeaway from Sherpa Kitchen Esher
Mar 14 2021 Steak and gravy pie PI DAY!
Mar 15 2021 Veal Milanese with Ragu at Mum’s with Gina/Stephen.
Mar 16 2021 Pork stroganof with broccoli rice
Mar 17 2021 Irish Stew
Mar 18 2021 Chicken and Chorizo Jambalaya by James
Mar 19 2021 Butter chicken with rice
Mar 20 2021 Chimi-churri steak with cubes potatoes and grilled vegetables
Mar 21 2021 Wetherspoons style Ham, egg and chips by James!
Mar 22 2021 Lemon chicken and spaghetti
Mar 23 2021 Coke braised ham with cabbage? jacket potato by James
Mar 24 2021 Vegan meatballs Swedish style
Mar 25 2021 Beef stroganof by Bronwyn
Mar 26 2021 Barbeque ribs from Broncos with fries and jacket potato and carrots
Mar 27 2021 Pap and wors (South African sausage)
Mar 28 2021 Red thai curry with rice
Mar 29 2021 Veal Piccata
Mar 30 2021 Chicken Shakshuka by James
Mar 31 2021 Egg fried rice and fallafel by Bronwyn LOL

Thank Yous

Thanks to the Mindful Chef guys for some truly amazing recipes – they’re a great company that give a free meal to needy people for every meal you order from them.

Also Big Thanks to the Hairy Bikers, Sainsburys Kitchen Know How and the Good Housekeeping Step-by-Step Cook Book for lots of help with recipes and cooking

Daily Dish Photos

James’ Chickpea & Chicken Curry Recipe

james — Wed, 28 Oct 2020 19:41:49 +0000

This is a fine and most nice tasting chickpea curry recipe. Invented this back in 2018 by modifying two recipes for chickpea curry from the BBC Good Food website – motivation was having an old tin of chickpeas in the cupboard and they are meant to be very healthy etc.

Cook time: about 45mins.

Ingredients

1 or 2 chicken breasts cut into chunks
some vegetable oil
1 x chopped onion
2 x garlic cloves
1 x sliced carrot
2 x chopped celery sticks
1 x tin chick peas
1 x tin chopped tomaotes
1 x tin coconut milk
Spices 1tsp each: Tumerick, Garam Masala, Curry powder, Cumin, Ground Coriander, Ginger, small bit of chilis if you want
some cornflower to thicken the sauce

Method

Heat pot
add oil
add chicken, stir fry and cook for 3 or 4 minutes.
add onions
add garlic, stir and cook for 5mins at least to soften the onions
add 1 x sliced carrot
add 2 x chopped celery sticks
Add a cup of water, Stir a bit and allow to cook for 10mins at least
Next add 1tsp of each spice :
Tumerick
Garam Masala
Curry powder
Cumin
Ground and/or chopped Coriander
Ginger
Add a small bit of chilis as well if you want!

Add a drop more water, then Stir this all together and cook for around 3 minutes. This is like your curry base.

Now for the chickpeas!

Add 1 x tin chopped tomatoes
Add 1 x 300g tin Chickpeas
Simmer for least 10mins
add the tin of coconut milk + some pepper
Stir together and Cook for at least 10mins
add 1 x tbsp cornflower to a bit of water, mix, then add to thicken and mix in, cook for another couple of mins
add chopped Coriander
Cook for more 5mins…nearly there….done!

Serve with boiled rice and Enjoy your chickpea & chicken curry!

First made 25/5/2018 and written up on 20/6/2018.

This recipe is based on two recipes from BBC Good Food :
Chickpea Curry
Tomato & chickpea curry

Thanks for reading,

James

Peruvian Chicken with Chilli Rice & Potato Chip Slices

james — Wed, 20 May 2020 09:23:51 +0000

On a random outing to Shoreditch last year, I was given a packet of Schwarz Peruvian Street Food spice mix! Finally decided to use it last night and here is the result – Peruvian Chicken with chilli rice & potato chip slices. It turned out to be remarkably tasty and good food.

Ingredients

418g diced chicken (I used Waitrose essential chicken breast chunks as they were in the fridge)

1 x medium potato

150g Basmati rice (it was the only rice in the cupboard)
1 x Oxo chicken stock cube, mixed in 300ml boiling water
Half a red chilli
Half an onion
3 x garlic cloves
3 x small tomatoes – chopped
2 x squeezes of Tomato paste
Half a tin of black beans, drained and washed (I used Lupa brand as they were in the cupboard)

Method

The Chicken & Potato

Cut a large square of silver foil and fold the edges, making a kind of tray about 2/3 size of your baking tray – this is for the chicken and to stop the oil/juices dripping into the oven tray.

In a small cup or dish, add about 2/3 of the spice mix to some oil and mix.

Drizzle some oil over the silver foil, place the chicken on it and paint both sides of the chicken with the oil/spice mix.

Turn on the oven and roast at 200degs.

Meanwhile, slice the potato into narrow slices and/or small chucks. Lay the slice/chunks on a strip of silver foil and cover both sides of the potato with oil and the remaining spice mix.

Add to the oven tray that has the chicken on – so you should have 1/3 of the tray with the potato and 2/3 with the chicken.

Roast for 25mins (in theory, see below for real life)

The Rice

Chop the onions, chilli + finely chop the garlic. Add together(including the chilli seeds) in a saucepan with some oil and fry for 3 or 4 mins, mixing constantly. Do this on a medium-high heat.

Add a bit more oil and gradually add the rice, coating it in the oil, onion/garlic/chilli mix. Do this until all the rice is added and stir for another minute or two.

Next, mix in the stock, chopped tomatoes and tomato paste – stirring everything in. Bring it to the boil for a minute or two, then reduce the heat to simmering level and cover.

Cook the rice mix for 10mins.

Now add black beans and cook for another 5-10minutes more, stirring occasionally.

At this point, theoretically, the dish should be cooked! In real life – this didn’t happen! my rice took WAY longer than the hoped-for 15-20mins AND needed WAY MORE than 300ml of water, probably because I didn’t cover the pan properly. So…if you want to copy exactly what I did :

Stir in extra water – you probably need to add at least a pint(500ml) more, bring to the boil and reduce to a simmer again(tbh I added this extra pint or so over about 10mins, frantically trying to cook the rice before 8pm struck, but you can prob just add the water in one go).
Next, reduce the rice to a very low heat, keep it covered and stir occasionally as the rice absorbs the water. Leave for 30mins more! Also reduce the oven to 50degs and leave the chicken and potato for another 30mins. Yep! in case you’re wondering, at 8pm I had to take a church Zoom call, so had no choice on this one, but it turned out to be for the best

I have to say, doing this, the result was Excellent – the extra cooking time seemed to crisp the potato slices, gave extra taste to the rice and due to the oil, the chicken was fine and tasty!

Note: annoyingly the only pic I took of this great meal was the one above, the potato slice chips were great, will update this next time.

Links

The Schwartz Peruvian Spice Mix – https://www.schwartz.co.uk/products/seasonings-and-blends/street-food/peruvian

Where I got the idea for the rice from – https://www.onceuponachef.com/recipes/mexican-rice-pilaf.html

Leek and Venison Shepherd’s Pie

james — Thu, 06 Feb 2020 11:18:57 +0000

Ingredients:

1 x onion chopped
1 x leek sliced
2-3 cloves of garlic chopped
2 x carrots sliced
2 x celery sticks sliced
300g Waitrose New Zealand Venison Mince
1 teaspoon Herbes de Provence
1 teaspoon black pepper
1 tablespoon cornflower
approx half a pint of vegetable stock
some butter and oil for frying
6 x medium potatoes for the topping

Recipe

Had some frozen venison sitting in the freezer, so decided to make a venison shepherd’s pie. Takes about an hour to cook.

Boil the potatoes, carrots and celery for 20mins (or until the potatoes can be mashed).

Prepare the vegetables, while they are boiling, once prepared…

In a saucepan, put a bit of oil and some butter, then fry the onion and garlic.

Add the leeks and continue frying until they soften a bit (maybe 5mins).

Stir in the pepper and Herbes de Provence.

Turn the oven (to preheat it for later).

Add in the Venison mince and cook/stir into the mix until the meat is properly browned (another 5mins or so).

Gradually stir in the vegetable stock and bring to boil, keep stirring. You don’t want to add too much, you don’t want to make a soup.

Drain the potatoes, carrots and celery (check the potatoes are mashable).

Add the carrots and celery to the mix in the saucepan and cook for a couple more minutes.

Put the cornflower in a cup and add tablespoon of water and mix. Then add this to the mixture.

Simmer/stir the mix for another 5mins. This should thicken things up a bit.

Mash the potatoes with butter and milk.

Put the mix into a casserole dish and flatten the top, then layer the top with the mashed potato, crossing it with a fork.

Put it in the oven for 20 – 30mins until the top is crispy!

Serve!

Credit to where I got the idea from: https://www.thespruceeats.com/luxury-venison-shepherds-pie-recipe-435264

Cooking the dish
The finished shepherd’s pie
Dinner is served!

James’ Master Chef inspired paprika & ginger breadcrumbed chicken with Hasselback potatoes, carrots and onion in a cranberry gravy!

james — Thu, 22 Mar 2018 16:40:00 +0000

Originally made this on March 21st 2018. It might look a bit stodgy, but tastes fantastic!
Cook time = about 1 hour

Main Ingredients:

Chicken breast cut and flattened with a rolling pin. You can probably make two bits from one breast this way.
A large jacket potato or two.
One large carrot (peeled and chopped in two)
An onion

Bisto gravy granules, dash of Worcestershire sauce and some cranberry juice for gravy

An egg in a bowl to help coat the chicken

Spice mix for the chicken coating :
pepper
smoked paprika
herbs de provence
cumin
Allinson wholemeal flour
Paxo natural breadcrumbs

Method:

wash the potatoes
slice them Hasselback style ie. about half-way through at gaps of about 5mm (see photo for a better idea)
sprinkle with pepper and salt
smother the potatoes in goose fat
oven cook for 30mins at about 160degrees

Whilst the potato is cooking, with the flattened chicken breast :
dip chicken in the spice mix
dip chicken in the egg bowl
dip chicken in the mix again
put chicken on tin foil and drizzle with some oil

Remove the potatoes from the oven and put more goosefat over them
Put the potatoes back in the oven, along with the chicken
Cook for another 30mins

The Vegetables & Gravy

Peel the onion and chop in half
Boil the carrot and onion in a saucepan for 20mins
Remove the carrot and onion and set aside.

Take a tsp of Bisto gravy granules, a tsp of Worcestershire sauce and a tsp of cranberry juice – put in a cup and mix.
Re-boil the water the carrot and onion were cooked in and add a small amount to the gravy granule mix. Stir for a minute or until it thickens.

Serving

Remove the potato and chicken from the oven, serve with the carrot and onion, pour gravy over! yum!

Chicken, carrot, onion and gravy pie de Chef James

james — Wed, 05 Aug 2015 07:13:21 +0000

I literally chucked this thing together and the result was a most top, tasty and delicate home-made pie!
try it out and impress your friends!

Serves about 2 people.

Ingredients:
1 x cooked chicken breast *
2 x carrots (peeled and sliced)
1 x large onion (diced)
1 packet of ready rolled filo pastry – or about 4-5 sheets!
Cooking oil – be it olive, sunflower, whatever, to brush over the pastry
2-3 tablespoons Bisto gravy granules
Optionally:
sprinkles of black pepper, Herbes de Provence
some thyme to garnish (if you have any spare)

Utensils:
1 x medium saucepan, 1 x medium oven dish (to bake the pie in), a wooden spoon to stir, a knife/fork/plate to serve

Cooking time ~35mins :
20mins boiling the onions and carrots
3mins boiling the gravy
15mins baking the pie
* if you haven’t cooked the chicken breast and don’t know – it takes about 20-25mins to oven cook at 200degrees a chicken breast or two. Perhaps put the chicken in the oven, whilst you’re boiling the onions/carrots.

Background:

Last month I ended up making a filo pastry “white wine, chicken and artichoke pie” that I got from the Good Housekeeping Cook Book. Did this for the church group I lead for an end of year meal, all because my friend Alanna suggested why don’t I make something – so I did that and was majorly surprised at the result.

Until the panicked cooking time before cooking this group meal, I had no idea about Filo pastry – but soon discovered it costs about £1.45 a packet from Sainsburys and is very easy to use! You can use either the 12 x sheets Sainsburys or 6 x Jus-roll brand sheets – the sizes are slightly different, but really it doesn’t matter, I know because I bought both types just in case!

Anyways today I realised I still had 2 packets of filo pastry in the fridge + some chicken breasts – so I thought why not attempt to make my fave dish – some kind of chicken & gravy pie! here’s how to make it…

Cooking Steps :

Half fill the saucepan with water and put on stove to boil.
Peel carrots and slice them. Add them to pot (aka saucepan).
Peel and slice/dice the onion and add it to the pot.
Boil carrots/onions for 20mins. Stiring or swirling occasionally.
About 10mins in turn on the oven to 200degrees – pre-heating for the baking part!
Hopefully by now there’ll be enough water left to make some gravy, if not add some extra. You don’t want thick gravy, you want medium thin.
Add 2-3 tablespoons of gravy granuels to the pot. Stir it all round.
Cut the chicken breast into small chunks – I used my hands to do this or you can slice it however you like. Drop it into the pot.
Add some black pepper and herbes de Provence if you like.
Stir it all up a bit, not too much though.
Continue boiling for a few mins longer, until gravy has thickened a bit.
Pour a bit of the oil into the oven dish and rub round with your hands.
Place a couple of layers of the filo pastry around the dish.
Empty the saucepan into the middle of the dish.
Wrap the pastry around the mixture, so it’s covered – pie-style.
Pour/rub some more oil all over the top of the pasty.
I had gravy leaking through the pastry at the point, so place another couple of sheets around and then glaze it with more oil.
Put the dish in the oven and bake for about 15mins!
Done!

Pic of my pie dish and the gravy leak!

The pie cut in half in all its glory

Project Kapsalon aka Rotterdam kebab

james — Fri, 16 Jan 2015 17:28:53 +0000

Try this delicious Dutch recipe…

Cook your chips and chicken

I oven roasted mine, but deep fried is probably more kebab shop like.

Prepare your salad ingredients

For the salad you’ll need lettuce, tomatoes, onions (red or ordinary will do), diced cucumber and some Dutch cheese – you’re meant to use Gouda, but I used Jarlsberg as had a packet sitting in the fridge. Also some garlic mayo and/or hot pepper sauce. And yeah I know the oven door could do with a clean.

Voila – chips, chicken and salad

Stick the chips, chicken and cheese in an oven dish – top with a few onions

Put a layer of chips in your dish, then a layer of chicken/meat on top of that, then a layer of cheese on top of that. Top with a few onions. I only used half the dish, as am watching my weight being January and all.

Oven bake at 200 (gas mark whatever) til cheese properly melts – maybe 5mins

Ta da! properly melted cheese

Top with the salad & garlic mayo – the Kapsalon is complete!

Add a layer of onions, then lettuce, diced cucumber and tomatoes. Finally, squeeze over a generous spread of garlic mayo and pepper sauce. I used Remia classic Fritessaus too as I love that stuff. That’s pretty much your Kapsalon.

Ah yes, one last thing – best eaten with a can of beer

The guys in Roffa (Rotterdam) put them in wraps or takeaway boxes, but I just put it into a bowl, not very well either. Anyways try it out, my Dutch friend always eats his with a can of beer (never a bottle). He says they’ve been around for a few years, but nobody here’s heard of them. I hope this helps introduce the non-Dutch nations of imgur to the wonder and taste of the Kapsalon.

James’ Most Excellent Ham Noodle Stir Fry!

james — Fri, 07 Jan 2011 16:49:30 +0000

I was really in the mood for something quick and preferably noodles. I didn't have any peppers or bean sprouts, but thought I'd try see what I could cook up anyways. I also used a non-stick saucepan instead of a wok! Turned out to be delicious, perhaps even better than with the bean sprouts.

Ingredients (names/specifics are only here for reference, you can use what you like):

olive oil
1 small onion chopped
1 clove organic garlic chopped
half an organic carrot chopped
small dollop of tomato puree
some water
1 x nest sharwoods noodles
1/3 lemon's juice
Blue Dragon oyster sauce
Blue Dragon soy sauce
Schwartz ground ginger
unrefined cane sugar
2 slices Morrison's carvery cooked ham
1/4 pack Morrison's simple side salad (endive, radicchio, carrot and cabbage).

Cooking The Dish

heat non-stick saucepan with small amount of olive oil
add onions + garlic to pan, fry for 3mins
add 1/3 of the carrot
add a small amount of tomato puree (hey it was to hand) and mix
add some water and reduce heat to level 1 (quite low)
boil some water in another pan, add rest of carrots and when boiling, add noodles
cook noodles for 4mins
meanwhile remember to keep stiring the onions/garlic to stop them burning.
drain noodles/carrots and add them to the onions/garlic,
turn up the heat to max!
stir liberally until onions are mixed in with noodles
add a good tbsp oyster sauce and stir, adding water if it's getting a bit dry
add tsp of ginger, stir
add tsp soy sauce, stir
add half tbsp cane sugar, stir + add some water
add in 1/3 lemon's juice
add bit more oyster sauce and some water and stir til it's all hot again
add 2 slices ham, stir
add handful salad mix for 1minute, stir again and stir/cook for one minute
serve!

TA!DA!
P.S. I say tbsp/tsp but personally I just chucked it in the mix, guessing.

Wonderful Tasting Chicken Pasta

james — Tue, 27 Oct 2009 22:55:14 +0000

Just 'invented' a particularly wonderful tasting chicken pasta recipe that's extremely simple and quick to make! In fact it was so delicious tonight that I've decided to put it on here and list exactly what went into it

Ingredients

Some pasta from a 500g pack of Morrisons Organic Pasta (how much is up to you, usually approx 100g per person)

2 x sprays of Fry Light Extra Virgin Olive Oil

1 x 400g tin Heinz Classic Cream of Tomato soup

2 pinches of Schwartz Basil

5 taps of Saxa Ground Black Pepper

Half the breast from a Morrisons cooked chicken with stuffing

Tablespoon or two of Morrisons Organic Cream

How To Cook:

1) add pasta to a pan of cold water, spray in oil (helps stop pasta sticking together)

2) bring to boil and cook pasta for 10minutes

3) drain pasta. Add tin of tomato soup. Simmer the soup for 30 seconds, add the basil and pepper. Stir.

4) Simmer for 2 mins, then add the chicken breast (tear into sizable chunks) and stir in.

5) Simmer for another minute and add the cream. Simmer for a further 5 mins.

6) Serve! YUM!

Comments

Yeah I know it's pretty obvious, but am I not a genius for using a tin of soup instead of a jar of pasta sauce, eh?! also the reason this is on here is cos tonight this stuff tasted better than anything I can remember that's resulted from a pasta sauce jar!

Morrisons Fan

Yes, as you can see I'm somewhat a fan of Morrisons stuff. I should start with their pasta – I don't know why, but Morrisons Organic Pasta (it comes in shells and twirls) tastes better than ordinary pasta, I don't know why, but it just does! try it if you don't believe me.

Their cooked chicken is also very nice and their beef(esp their Prime Sirloin) lamb and pork is known to be the best of any supermarket (I know someone who works for a government food agency and they tell me this too). Sainsbury's SO Organic meat is also pretty good. I'm not a hugely taken by Morrisons eggs, they're alright, but I get organic free-range farm eggs from a newsagent which are actually cheaper and better. Also Co-op bacon and sausages top the bunch for me.

Anyways hope you enjoy the recipe if you try it out.

Recipes – James' Travel Pages

The Si-Burgess Easy Cook Sausage Casserole Recipe!

Notes / Tips

Recipe

The Different Daily Dish Challenge of 2021

December 2020

January 2021

February 2021

March 2021

Thank Yous

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