Breakfast - Cauliflower Mash & Bacon (Paul’s favourite, so must have it twice!)
Snack - Garlic, Lemon & chili chicken wings
Very easy to make; cut wings into three, throwing the tip away and popping the two meaty bits into a batter bowl, add chili oil, garlic, lemon slices and plenty of salt, pepper and oregano. Roast in a 200c oven until crispy and cooked right through. These are great at curbing those snack cravings! Obviously made all the better in a piece of Pampered Chef stoneware
No Photo we both forgot to take one... it was lovely tho!Lunch - Pastrami & Cherry Tomato Salad with homemade Mayonnaise
Not really a recipe just an assembly of ingredients. You can get the recipe for the mayo buy clicking the link above and on that page there is a link to a video of me making it... very very simple, but be warned once you've made it yourself you will never buy it again!
Frozen Okra in Asda 97p... amazing product
tbh not sure if it's IPD -but its green!!!
Maybe someone can comment and let me know - thanks!
Dinner - Chicken & Okra Curry with cauliflower rice...
2 large chicken breasts, diced
1/2 lbs fresh okra or 1 (10 ounce) packet frozen okra,
7 cloves garlic,
1/2 red chili
7 tablespoons water
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 cup vegetable oil
1 teaspoon whole cumin seeds
1 teaspoon sugar ( or sugar substitute)
4 teaspoons fresh lemon juice
If fresh okra is used, trim off any tough stems. If frozen okra is used, defrost and drain. Cut each pod into 3/4 inch lengths.
Put the garlic, Chili and three tablespoons of water in the blender and blend as thoroughly as possible to a smooth paste. Empty the mixture into a small bowl and add the ground cumin, coriander and turmeric and blend well.
Heat the oil over medium high heat in a skillet and add the whole cumin seeds.
Cook briefly until the seeds start to sizzle and add the spice paste.
Cook, stirring, about one minute.
Add Chicken and cook until it has no pink on the outside, then add the okra, salt, sugar and lemon juice and the remaining four tablespoons of water.
Stir to blend.
Bring to a simmer, cover closely and cook over very low heat about ten minutes.
Serve with Cauliflower rice
1 head of cauliflower, coarsely grated in a food processor, you could do it with a food chopper but it is quicker in a processor! Heat coconut oil in a large skillet and cook the cauliflower until tender, fry it in the oil a little longer than you think you should... I like it when it starts to pick up a little colour! Don't over cook thought as it starts to resemble Cauliflower mash... which is good, but not what you want here... texture is what we are after!