Huntsman Barbecue Chicken

Huntsman Chicken, what’s not to like?  Chicken and bacon baked in a homemade barbecue sauce topped with cheese.  Delightful!

The recipe below will give lower fat version; however if you wish you can replace spray oil with olive oil to cook the onions and sugar instead of sweetener to give the sauce its sweet and sour taste.

Served with oven cooked chips or saute potatoes and vegetables or salad of your choice.

Huntsman Chicken

Recipe uses a homemade barbecue sauce to use as a marinade or as an accompaniment to your BBQ food. Perfect for Huntsman Chicken

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 321 kcal
Author SharonBye

Ingredients

BBQ Sauce

  • Spray oil
  • 1 medium Onion - finely chopped
  • 2 tbsp Tomato puree
  • 1/2 tsp Chilli powder
  • 2 cloves Garlic - finely chopped
  • 2 tsp Fennel seeds - lightly crushed
  • 1/2 tsp Cayenne pepper
  • 1 tsp Cumin powder
  • 1 can Chopped tomatoes
  • 1 tbsp Cider vinegar
  • 1 tbsp Sweetener
  • 1 tsp Salt
  • 4 tbsp Water

Rest of ingredients

  • 4 Chicken breasts
  • 8 Smoked bacon medalions
  • 40 gm Low fat cheddar cheese this is the healthy a allowance for slimming world

Instructions

BBQ Sauce

  1. In a heavy bottomed pan, heat a little spray oil plus a little water and add the onions. Cook for a couple of minutes and add the tomato puree and the spices and simmer for another 2 minutes.

  2. Add the rest of the ingredients, mix everything together, bring to the boil and cook for about 10 minutes.

  3. Cool down slightly before blitzing in a food processor. Leave to one side.

  4. Pre-heat oven to 170, Gas 4.

  5. In a frying pan, spray oil and seal the chicken on all sides for a couple of minutes each side. Lay in a casserole dish.

  6. Cover the chicken with the bacon medalions and then pour the barbecue sauce over each parcel. Sprinkle with cheese.

  7. Cook for 25 minutes. Check chicken is cooked fully before serving.

Nutrients per portion

Calories 321, Fat 7.5 g, Carbs 7.5 g, Protein 51 g

Mediterranean Fish Stew

In an attempt to vary my weekly menu and to keep my January diet on track, today I made a Mediterranean Fish Stew. It was delicious and so I am going to share it with you.

All the herbs and spices are ones generally in our cupboards. Some of the ingredients in this recipe replace others in the originally recipe.  For example the original recipe uses Saffron threads, but I used turmeric and lemon instead. Not as flowery as Saffron, but an enjoyable end result.  To make this recipe more accessable for everyday cooking, I have used dried Italian herbs in place of freshly chopped parsley and dill.

As I am cooking this to be low fat as part of a low fat diet, I cooked the fish and onions in one cal spray oil and a little water as opposed to olive oil. Of course if you are on a low carb diet, you could use olive oil in the fry pan.

Mediterranean Fish Stew

A herby tomato based white fish stew

Course Main Course
Cuisine Italian, Mediterranean
Keyword Fish Stew
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3 portions
Calories 258 kcal
Author SharonBye

Ingredients

  • One cal oil or Olive oil
  • 500 gm White fish, skinned cut into 3 cm pieces
  • 1 medium Onion Chopped
  • 2 cloves Garlic Chopped or crushed
  • 400 gm Chopped tomatoes
  • 12 Chopped black olives
  • 2 tbsp Flaked almonds roughly chopped
  • 1 tsp Turmeric
  • 1/2 Lemon juice
  • 2 tsp Italian dried herbs
  • Salt and Pepper

Instructions

  1. Preheat the oven on 170 degrees or Gas 4.

  2. Heat the frying pan with the one cal spray and a drop of water (3 tablespoons).

  3. Cook the fish in 2 batches for just 30 seconds on each side to seal. Place in the casserole dish.

  4. Add some more one cal spray and water to the pan and add the onions and cook without colouring for 4 minutes. Add the garlic and cook for a further 2 minutes.

  5. Add the chopped tomatoes, turmeric, lemon and Italian herbs and cook for 5 minutes.

  6. Stir in the almonds and the chopped olives and add to the fish in the casserole dish.

  7. Cook in the oven for 30 minutes and serve with new potatoes and a vegetable or salad of your choice.

Nutrients per portion

Calories 258,  Fat 7.5 g,  Carbs 6.4 g  (5 net),  Protein 34 g

Smooth Butter Chicken Curry

 

As I am sure by now, if you regularly visit my recipe blog, you will see I like a curry. Of course my favourites may not necessarily be the most health conscious choice whilst dieting! However do give this gorgeously smooth butter Chicken curry a whirl sometime.

This is a meal I made a while back and had not got around to publishing yet, but I am so keen to share  it with you, as it is absolutely delicious. As with all recipes I produce for you;  it is important to me to cook, photograph the dish and taste before I share. If I don’t like the look or taste of a dish, it will never appear on here.

Indian Butter Chicken is a very easy to eat mild curry but with a  creamy butter sauce. You will need to let the chicken marinade in a spicy yoghurt sauce, for at least an hour but overnight preferably.

To make this recipe healthier, you can do so by adding fat free plain greek yoghurt instead of double cream, but just be sure not to heat it up too quickly as it may curdle. You could cut down on the olive oil and butter, but of course this is the essence of the dish so the result will be marred. I may try it some time and let you know the results.

For a slightly more euthentic taste, add fenu greek in place of the teaspoon of dijon mustard; however I find fenu greek  loses it’s flavour quicker than I can use it, hence the replacement element of mustard.

I serve with boiled basmati rice and spinach. For a lower carb meal (the curry is only 9 net carbs portion), you could serve with cauliflower rice.

Butter Chicken Curry

A mild creamy, buttery flavoured curry recipe

Course Main Course
Cuisine Indian
Keyword Chicken, creamy,, mild curry
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 6 people
Calories 527 kcal
Author SharonBye

Ingredients

Marinade

  • 1 kg Diced skinless chicken meat breast or thighs
  • 3 tbsp Plain greek yoghurt
  • 1 tsp Garam Masala, Turmeric, Ginger paste and salt
  • 1/2 tsp Cumin, Coriander and Mild chilli powder
  • 2 cloves Chopped or minced garlic

Butter Sauce

  • 30 gm Butter
  • 1 tbsp Olive oil
  • 1 medium Finely chopped white onion
  • 1 inch Grated fresh ginger
  • 3 cloves garlic
  • 1 tsp Ground coriander
  • 1 1/2 teaspoons Cumin and Garam masala
  • 400 gm Tinned chopped tomatoes
  • 1 tsp Red chilli powder
  • 1 tsp salt
  • 1 tbsp White sugar
  • 200 ml Double cream
  • 1 tsp Dijon mustard

Instructions

Marinade

  1. In a large bowl place all the marinade ingredients and stir to fully coat the chicken. Cover and place in the fridge for at least 1 hour or preferably overnight.

Butter Sauce

  1. In a large saucepan heat the butter and oil and once hot, cook the chicken cubes in batches. Do not cook too much at once, maybe in 4 batches; cook for about 3 minutes on each side and browned. Leave to one side until sauce is finished. Do not clean the saucepan.

  2. Add a small amount of water (2 tablespoons) or oil into the saucepan and add the onions. Mix in the residue from the chicken and add the lid and sweat the onions without colouring for about 5 minutes.

  3. Add the ginger and garlic and cook for 2 minutes, then add the coriander, cumin and garam masala.Cook for 30 seconds, stirring constantly.

  4. Stir in the tomatoes, chilli powder and salt and bring to the boil. Simmer for 10 minutes.

  5. Blend the ingredients with hand blender or food processor until smooth. Add the cream, dijon mustard and sugar and blend into the sauce.

  6. Return the sauce to a saucepan and add the chicken to the smooth sauce. Cook for 10 minutes for the chicken to absorb flavours and to complete cooking.

  7. Serve with simply boiled Basmati Rice.

Nutrients per portion as per recipe

Calories 527, Fat 28g, Net carbs 9g, Protein 55g

Homemade Mushroom Soup

I seem to have an overrun of mushrooms on hand and they do not seem to store so long at this time of the year so needing to use them up quickly I made myself a Mushroom Soup.

Homemade Mushroom Soup is so much heartier and fulfilling than shop bought, and so very easy to make using 6 basic ingredients; so why not give it a go.

As I am writing this whilst adhering to a low fat diet, I have not included cream into the recipe and therefore the photo will show a slightly darker soup than maybe I would normally serve. I will add a small amount of cream to the recipe as an optional ingredient.

If you are serving at a dinner party, you could add some croutons and it would look nice with some chopped parsley and a swirl of cream on the top of each portion.

Homemade Mushroom Soup

Plain and simple soup using 6 basic ingredients

Course Lunch, Starter
Cuisine British
Keyword homemade soup
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 portions
Calories 88 kcal
Author SharonBye

Ingredients

  • 1 cal spray oil plus a little water
  • 200 gm Mushrooms roughly cut
  • 1 medium Onion roughly cut
  • 1 medium Potato peeled and roughly cut into 1 cm pieces
  • 2 Bayleaves
  • 200 ml Chicken or Vegetable stock
  • Salt and pepper to taste
  • 50 ml Single cream Optional to be added at the end once smooth

Instructions

  1. Heat about 10 sprays of one cal oil with a couple tablespoons water and add the onions. Put the lid on the saucepan and "sweat" (cook without browning) for about 5 minutes.

  2. Add the mushrooms and stir, pop the lid back on and cook for a couple more minutes.

  3. Add the potatoes and bayleaves and stir; pour over the stock, bring to the boil and simmer for about 15 minutes.

  4. Check the potatoes are cooked through (they should be soft).

  5. Cool slightly and then blitz to a puree using a blender.

    Take care if using the food processor blender that the lid doesn't burst off from steam build up. I use a folded tea towel (to protect my hands from hot liquid) and press lid down hard when I turn the blender on.

  6. Season according to taste with salt and pepper.

    If you are adding cream, then add it now. Reheat soup before serving.

Nutrients per portion, excluding cream

Cals 88, Fat 1g, Net carbs 14g, Protein 3g

Christmas Gluten Free Mince Pies

Last minute decision to make more mince pies on Christmas Eve. I am making them for my daughter who is celiac. My biggest issue is always the gluten free pastry; I’ve just never found a recipe that works and tastes great.

This Christmas I decided not to bother even trying and so bought pre-made, pre-rolled pastry; however it was so tough I couldn’t eat it. Such a waste of ingredients. I’d used my  Home-made Christmas Mincemeat to fill them but they  just had to go in the bin, the pastry was just aweful.

So this morning I searched the Internet for ideas to make GF pastry and came across “My Gluten Free Guide” by Laura Strange .

Well I made the pastry just as explained by Laura and it is actually amazing! The best GF pastry I’ve ever made.

You can find the original recipe here https://www.mygfguide.com/easy-gluten-free-shortcrust-pastry-recipe/ . You should look her website up, she has some fabulous ideas and I cannot wait to try some of them.

Gluten Free Mince Pies

Shortcrust pastry pies with homemade mince meat

Course Dessert
Cuisine British
Keyword Sweet Mince Pies
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 20 Small pies
Calories 177 kcal

Ingredients

  • 140 gm plain gluten free flour
  • 1/2 tsp xanthan gum
  • 1 tbsp caster sugar
  • 70 gm unsalted butter very cold
  • 1 large egg
  • 2 tbsp water
  • 1 jar mincemeat shop bought or homemade

Instructions

Make the pastry

  1. Place flour, xanthan gum and sugar into a bowl.

  2. Grate the butter into your flour using the large side of the grater.

  3. Gently coat the butter in flour by mixing around using a fork.

  4. Using your hands, gently rub the butter fully into the dry mIxture so it resembles breadcrumbs.

  5. In a separate small bowl, beat the egg and add about half of it to the mixture and stir through, using a fork trying to distribute throughout the mixture.

  6. Add a tablespoon of water and using your hands, bring the mixture together to create a smooth dough. If it is still crumbly then add a little more water, no more than a tablespoon.

  7. Place the dough on a large rectangle of grease proof paper and press down slightly. Fold the grease proof paper over the top so your pastry is enveloped inside. Place in the fridge for 30 minutes.

Make the pies

  1. Pre-heat oven on 180 degrees or gas 4.

  2. Roll out the now chilled pastry on a floured board to about 4 to 5 mm thick.

  3. Cut out 10 x 8cm rounds and 10 x 6cm rounds. Place the larger ones in the patty pan, being careful not to break them.

  4. Into each pie, place about a dessert spoonful of mincemeat mixture.

  5. Pop the smaller round on top.

  6. Use the remainder of the egg to brush over the pies and sprinkle a pinch of caster sugar on top.

  7. Place in the oven for about 20 minutes or until they are golden.

Nutrients per pie

Calories 177, Fat 7.5 g, Carbohydrates 25 g, Protein 1 g

Gluten Free Christmas Pudding

Christmas Pudding will keep in a cool dry cupboard for at least 6 months, so you can prepare well in advance. The traditional day for making a Christmas Pudding is the Sunday before Advent begins. This day is affectionatly known as “Stir Up Sunday”. Every member of the household should give the pudding a stir and make a wish. My Mum used to put an old sixpence in the pudding. It is believed that whoever found the sixpence on Christmas Day would enjoy wealth and good luck in the following year.

You can vary the fruit amounts between the different fruits, so if you haven’t got enough of one thing then top it up with another. For the sake of guidance however I will list my exact ingredients.

Also the recipe does not have to be gluten free and you could replace the gluten free flour with self raising flour and omit the xanthan gum.

You need to start this the day before you want to complete and cook as you will need to soak the fruit overnight or over a couple of days.

Serve with Brandy Butter

Gluten Free Christmas Pudding

A moist traditional pudding for you Christmas Day

Course Dessert
Cuisine British
Keyword Christmas Pudding
Prep Time 1 day 30 minutes
Cook Time 8 hours
Servings 8 portions
Calories 385 kcal
Author SharonBye

Ingredients

Flavour development

  • 150 gm Raisins
  • 75 gm Currants
  • 75 gm Sultanas
  • 75 gm Chopped dates
  • 50 gm Mixed peel
  • 80 gm Dried cranberries
  • 1 Large Orange zest and juice grate the orange zest finely
  • 75 ml Cold black tea
  • 100 ml Brandy
  • 1/4 tsp Nutmeg
  • 1/2 tsp Mixed spice
  • 1/2 tsp Ground cinnamon

Combine the ingredients

  • 50 gm Flaked almonds Toasted and then chopped
  • 2 Eating apples such as coxes grated
  • 100 gm Soft brown sugar
  • 70 gm Dark soft brown sugar
  • 1 Tbsp Treacle
  • 50 gm Gluten free self-raising flour
  • 50 gm Gluten free breadcrumbs
  • 1 Tsp Xanthan Gum
  • 100 gm Gluten free suet Tesco Vegetable Suet is gluten free
  • 2 Large Eggs

Instructions

Flavour development

  1. In a large bowl place and mix well all the ingredients listed under flavour development; dried fruit, spices, orange, tea and brandy. Cover with clingfilm and leave overnight - no need to refridgerate. If you are short of time, leave at least 1 hour.

Combine ingredients,

  1. Into the fruit mixture add the grated apple, chopped almonds, treacle and sugar.

  2. In another bowl mix together the flour, xanthan gum, breadcrumbs and suet.

  3. Mix in the eggs until the mixture is smooth and then add to the fruit mixture.

  4. Grease the pudding bowl well with butter and pour in mixture.

  5. Turn slow cooker onto high.

  6. Cover the bowl with baking paper with a pleat in it; then place foil, also with a pleat, over the baking paper. Secure in place with string, make a type of lifting handle with the string which will make it easier to lift the pudding when it has finished cooking. Cut off excess paper and foil.

  7. Using either a slow cooker or a large saucepan, place a trivet in the bottom. This could be an upturned old saucer; a tin jam jar lid, or a small metal pan lid.

  8. Place the pudding into the pan or crock pot onto the trivet. Fill half way up the bowl with boiling water.

  9. Simmer for 8 hours; this would be be same for either cooking pot. Make sure you keep the water level topped up.

  10. Once cooked, remove from the pan / pot and leave to cool.

  11. Turn upside down to turn out, remove all paper and foil and wrap in fresh and store in a cool place.

Serving on Christmas Day

  1. Steam or boil the pudding for 2 hours.

  2. Turn onto a serving plate. Warm some brandy. Pour over the pudding and taking care, set light to it.

  3. Serve with Brandy Butter

Nutrients per portion

Cals 385, Fat 16 g, Carbs 53 g, Protien 4 g