Sweet and Sour Chicken

This recipe is so easy and so tasty, that you'll never again be tempted to reach for that infamous orange lidded jar !!  Step away from that jar and give your tastebuds a real treat with this easy to follow recipe....enjoy!!

Sweet and Sour Chicken

 

 

 

 

 

 

 

 

Serves 4

1 tablespoon olive oil

2 red onions (finely diced)

1 white onion (finely diced)

1 red or green pepper (finely sliced)

4 chicken breasts (cut into cubes)

4 cloves garlic (finely chopped)

½  pineapple (peeled, cored and cut into cubes) or ½ can of pineapple chunks

400g / 1 tin plum tomatoes

2 tablespoon tomato puree

1 tablespoon honey

3 tablespoon soy sauce

4 tablespoon cider vinegar

100ml water

Sea salt and black pepper (to taste)

 

 

 

 

 

 

 

 

 

How to....

Heat the olive oil in a casserole over a medium heat, add the red and white onions, and peppers and sauté for 5 – 10 minutes.

Add the chicken pieces and garlic and cook for 4 – 5 minutes, stirring occasionally.

Add the pineapple and its juice along with the tinned tomatoes, tomato puree, honey, soy sauce, cider vinegar, water and a pinch of salt and pepper.

Stir all the ingredients well, cover and allow to simmer for 5 – 10 minutes before transferring to a preheated oven 375 F / 190 C/ Gas 5. Cook for 30 – 40 minutes, stirring occasionally.

Serve with boiled rice.

 

Beef Bolognese

Something wholesome, nourishing and belly-warming on this cold February evening...

 

 

Beef Bolognese

serves 4 – 6 

800g – 1 lb beef mince

2 onions (finely diced)

1 teaspoon oregano (dried or fresh)

Pinch sea salt and black pepper

2 cloves garlic (finely grated)

2 medium carrots (finely grated)

250g mushrooms (finely grated)

1 small red pepper (finely diced)

2 x 400g tinned tomatoes

1 tablespoon tomato puree

1 tablespoon tomato ketchup

300ml water 

 

How to....

Heat a drizzle of olive oil in a large saucepan over a medium to high heat. Add the beef and cook for 5 – 10 minutes until browned, stirring continuously.

In a separate frying pan, heat some olive oil over a medium heat, add the onions, oregano, salt and pepper and sauté for 5 – 6 minutes.

Transfer the sautéed onions to the saucepan of beef and cook for 3 – 4 minutes.

Add the garlic, carrots, mushrooms and red pepper, stir well and cook for 4 – 5 minutes, stirring continuously.

Add the tinned tomatoes, tomato puree, ketchup and water. Stir well and bring to the boil.

Reduce heat and simmer with the lid off for 30 – 40 minutes, until the sauce begins to thicken.

Serve with spaghetti and warm crusty bread.

This is also a great base for lasagne.

 

Bon Appetit!!