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Chicken with Cashews and Ginger

Chicken with Cashews and Ginger recipe

I ventured into our local Chinese supermarket yesterday. I was actually looking for a tin of Water Chestnuts but found a pack on Mono-sodium Glutamate (MSG) for 95p. We are aware that there were scar stories a few years ago, but everything in moderating and all that...

Ingredients:-

2 Tbsp of Cornflour
1 Tbsp of Brown Sugar
400ml of Chicken Stock
2 Tbsp of Soy Sauce (Gluten free here)
2 Chicken Breasts, cubed
100g of Brown Mushrooms, sliced
1 Small Green Pepper, sliced
225g of tinned sliced Water Chestnuts
½ Tsp of Mono-sodium Glutamate (MSG)
1 ½ Tsp fresh Ginger, minced (Home grow, it doesn’t get much fresher than that!)
4 Spring Onions, sliced
100g of Cashew Nuts
2 Cloves og Garlic, minced
1 Onion, finely diced
Oil to fry
Salt & Pepper

Method:-

(1) Mix the Cornflour, Brown Sugar, Chicken Stock and Soy Sauce to make a smooth paste.
(2) In a large flat bottomed wok or frying pan, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan.
(3) Add the Onion and fry until translucent.
(4) Add the Mushrooms, Pepper, Water Chestnuts and Ginger, frying until the Pepper is tender.
(5) Return the Chicken to the Wok and stir.
(6) Add the Mono-sodium Glutamate and then the Cornflour mix.
(7) Add the Spring Onions and bring to a simmer.
(8) Cook and stir until sauce is thickened, 1-2 minutes.
(9) Add the Cashew Nuts stir in and allow to simmer for a minute or so.

We served this over Rice Noodles with a few deep fried Noodles to garnish. Dressed with a little extra Ginger and a sprinkle of Paprika. This was as near to and authentic Chinese style dish as we can imagine. We were like a pair of little kids “Oh that’s so good, nom nom nom”. Etc!!!!!

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Parsi Kheema Per Eeda recipe, eat well on universal credit

Apparently this is a favoured breakfast in some areas of India. Meat and Eggs, similar in a way to a traditional English breakfast I guess? We added boiled Rice to make a main meal out of it.

Ingredients:-

500g of Minced Lamb
1 Red Onion, finely diced
a Thumbnail of Ginger, grated
5 Cloves of Garlic, chopped
2 Green Chillies, deseeded
½ a Tsp of Turmeric
½ a Tsp of Chilli Powder
2 Tomatoes, chopped
1 Tbsp of Tomato puree
200ml of Water
1 Tbsp of Spirit Vinegar
1 Tbsp of Brown Sugar
Salt & Pepper to season
4 Eggs
Oil to fry
Chopped Coriander to garnish

Method:-

(1) Add the Ginger, Garlic and one Green Chilli to 3 Tbsp of water and wuzz in a blender.
(2) You are aiming for a smooth paste.
(3) Add the Mince to a bowl along with 1 tsp of the paste.
(4) Mix well and set aside.
(5) Heat the Oil in a heavy-bottomed sauce pan, or Dutch Oven.
(6) Add the Onion and fry until softened and light brown.
(7) Add the remaining paste and stir well.
(8) Add the Mince along with the Turmeric and Chilli Powder.
(9) Cook over a medium heat and 10minutes, stirring so that the meat is evenly browned.
(10) Add the chopped Tomatoes, Tomato Puree and the remaining Green Chillies (Slit lengthways).
(11) Allow to simmer for a further 4 minutes.
(12) Season with Salt & Pepper.
(13) Add the water and bring to the boil.
(14) Reduce the heat and simmer for 15 minutes with the lid on.
(15) Stir gently half way through cooking.
(16) Add the Vinegar and Sugar and continue to simmer for 2 minutes.
(17) Break one Egg at a time into the  Kheema and on a low heat cook the Eggs for 4 to 5 minutes.
(18) Cover with the lid so that the Whites set but you still have runny Yolks.
(19) Garnish with Coriander and serve.

The Vinegar and Sugar added an interesting flavour twist. Really enjoyable. Strangely we did end up eating left overs for breakfast, but that wasn’t really the plan…...

We don’t like the price of fresh minced Lamb in the local supermarkets. I ventured into the Iceland Food Warehouse and found a 1kg bag of frozen mince for £3.75. Which was much more realistic!

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