A healthy make-your-own chinese takeaway

Both Lau and I are huge fans of Chinese food, but sadly we can’t seem to find a decent one that will deliver in London. We keep trying new delivery places in the hopes that we’ll find the one, but so far no luck. So when I stumbled across a healthy version of a sticky ginger chicken dish in my well-loved Fay’s Family Food cookbook I knew I’d need to give it a whirl. And the result? The most simple and delicious, relatively healthy (compared to a takeaway anyway) chicken dish I’ve ever made. I loved it so much that I think it’ll become a speciality for me. So if you fancy a scrumptious Chinese meal, follow this recipe!

3tbsp of diced ginger in syrup
3 tbsp of runny honey
3 tbsp of light soy sauce
8 skinless chicken thighs
3 garlic cloves crushed
2 limes – the zest of both and the juice of one
1 head of broccoli
2-3 tbsp olive oil
1 tsp coriander seeds (we used dried coriander as that’s all we had)

All you do is pop the chicken in an over proof shallow dish and marinade in the ginger, honey, soy sauce, garlic and lime and leave for a few hours in the fridge.

Then once you’re ready to eat just pop it in the oven on 210°C for 30-40 minutes until the chicken’s cooked.

It’s best served with rice and the best broccoli I’ve ever eaten:
Pop the florets of broccoli in an oven-proof dish, drizzle with oil and sprinkle with coriander, mix it up and pop in the oven for 20 minutes at 210oC. I honestly can’t tell you how scrumptious this brocolli was!

I guarantee you’ll love this meal and want to cook it all the time rather than ordering a takeaway! If you make it let us know what you think of it!

– Fi x

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Cook Bake and Eat do Ready Steady Cook #4

Greetings fellow foodies and how are you this merry Wednesday? Can you believe that there’s just over a month until Christmas, how exciting is that – I’m not sure I can bear it. I’m almost buzzing with excitement and I can’t wait until it’s okay to wear my Christmas jumper in public, it’s still too soon right? Today’s post is the fourth instalment of this here Ready Steady Cook business, I bet you’re excited to see what we’ve been nibbling on aren’t you?! Well read on…

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So as Lau mentioned in her last post, we’ve sort of changed the rules of the challenge, so now it’s five ingredients and not £5. As let’s be honest sometimes you want to treat yourself which you can’t always do for just £5. The ingredients Lau picked for me were a pack of sausages, lots of raspberries, brownie mix, sweet potatoes and digestive biscuits. As you can see from the ingredients, someone fancied brownies! As for what I made, I went for a classic autumn recipe with the sausages and made a toad in the hole, which was out-of-this-world in its deliciousness. It was so good that I now want it every single week, there’s just something about the crunchy top of the Yorkshire pudding and the squishy doughy inside – scrumptious pairing if you ask me.

The toad in the hole was a breeze to make, simply

  • cook the sausages for ten minutes in your dish (add some vegetable oil so they don’t stick)
  • Combine two eggs and 140g plain flour to form a smooth paste. Then add in 175ml of milk a bit at a time, stirring continuously.
  • Pour the batter mix over the sausages so that they are 2/3 covered
  • Bake in the oven for 25-30 minutes
  • If you’re like me you’ll forget to take pictures of the finished article, whoops! It was just too good I couldn’t help it!

I served out toad in the hole with ketchup and sweet potato fries, see here for the recipe we used. An interesting combination I agree, but delicious nonetheless!

For pudding I created a new form of brownie: The raspberry, chocolate and biscuit brownie AKA brownie heaven! To make these wonderful creations you do the following:

  • Line your brownie pan and then spread the bottom with broken up digestive biscuits
  • Make up the brownie mix as per the instructions on the pack before adding in half of your raspberries – slowly stir to combine
  • Pour the mix over the biscuit base
  • Sprinkle the rest of the raspberries on top
  • Bake as per the brownie mix instructions

So there you have it, an amazingly delicious ready steady cook meal, what do you think, did I do good?

Now over to Lau for the scores, argh the pressure! Fi x

Hello, here are the scores on the doors –

Use of Ingredients – 10/10

Ingenuity – 10/10

Taste – 10/10

So full marks all round from me. Both of the dishes that Fi cooked were completely delicious, used all the ingredients well and had clever thinking so I couldn’t mark any other way!

Lau xx

 

Ready Steady Cook #3

Hello foodie friends and welcome to part 3 of our attempt at Ready Steady Cook. If you need a reminder of past events then check out Part 1 and Part 2 here.

I’m going to start off by saying that we have slighty changed the rules around here. Basically we’ve realised that £5 is a pretty tough amount of money to get enough ingredients to do two courses. With that in mind we have updated the rules (see them here) so that instead of a £5 limit there is a 5 item limit. So the buyer picks five ingredients and challenges the ‘cook’ to make a two course meal for two people with them. All makes sense yes?

So onto part three of the challenge. Below are the ingredients that Fi picked for me to cook with.

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Turkey steaks, blue cheese, creme fraiche, caramel chocolate and shredded wheat.

Obviously with ingredients like this I knew I would be making a main course and pudding – nothing knew there then. I swear sometime soon we will end up with a starter and main in this challenge!

So first off I decided to make a turkey pasta dish with the turkey, blue cheese, creme fraiche and other ‘store cupboard’ ingredients. Here’s what I did.

  • Chopped the turkey steaks into smaller chunks.
  • Prepare and cook the pasta as normal, I also added some leftover broccoli that needed using up into the pan to cook with it.
  • While the pasta and turkey are cooking start on the sauce. Here I used a basic white sauce recipe then at the end I added a good chunk of blue cheese and a generous spoon of the cream. Stir this until you get a really creamy sauce.
  • Once all these are cooked drain the pasta/broccoli and add the turkey and blue cheese sauce to the pan.
  • Mix together – we also added some spinach leaves as we always have these in the fridge.

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So there we have it – a delicious blue cheese and turkey pasta for our main course. Seriously this was so good that I am debating using blue cheese in all future sauces from now on.

For the pudding my first thought was to melt the chocolate and mix it with the shredded wheat – kind of like your basic Easter nests – to make a tray bake. I then thought that I could take the Halloween theme and cut up the tray-bake into coffin shapes and give out to trick or treaters. So that was the plan, except then I actually started and I realised that caramel chocolate reacts differently to being melted than normal Cadbury’s chocolate. Basically it started to cool straight away, I don’t know if it’s because I used the microwave or if it’s just the caramel factor but I literally only had time to mix the two ingredients quickly together (using a lot of muscle) and shape into ball shapes before they had hardened! So we had truffle shaped caramel chocolate shredded wheat things. Not the best looking things, but quite tasty – if you could deal with the chewiness that is.

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So now over to Fi for her scores on the doors!

Use of ingredients: 8/10 – I thought the two courses were a fairly obvious choice for the ingredients, but they all worked so well that I can’t mark Lau down for that!

Ingenuity: 7/10 – The idea of chocolate coffins was inspired (even if it didn’t work) so I’m going to give Lau a 7/10 for ingenuity. Plus blue cheese in a sauce was the best thing ever so extra points for that!

Taste: 8/10 – everything was truly delicious and I could eat that pasta dish every day for the rest of my life and still adore it!

Lau xxx