Chicken Katsu Curry

Serves 2

The What…

3 Chicken breasts

50g of well seasoned flour

1 egg, beaten lightly

50g Panko breadcrumbs

5 spritz of spray oil

1tbsp coconut oil

1 onion, peeled and chopped

5 garlic cloves, roughly chopped

2 carrots, peeled and sliced

2tbsp plain flour

1tbsp medium curry powder

600ml of chicken stock

1tbsp honey

1tbsp soy sauce

1 bay leaf

1/2tsp garam masala

The How…

Preheat the oven to 180c.

Add the oil to a medium saucepan and sauté the garlic and onions for 2 minutes. Add the carrots and cover with a lid, stirring occasionally for about 10 minutes. You want to sweat the vegetables till soft.

Add the 2tbsp of flour and curry powder, mix it together for 1 minute before slowly adding the stock, bit by bit, stirring constantly so it doesn’t get lumpy. Add the honey, bay leaf and soy sauce. Bring to the boil then simmer for 20 minutes.

Lay out the seasoned flour, egg and Panko breadcrumbs on 3 separate plates. Coat the chicken with the flour, dip in the egg and then into the breadcrumbs. Press down firmly to the fully cover the chicken. Spritz with the spray oil then pop in the hot oven for 20 -25 minuets, until cooked through.

Whilst the chicken is cooking prepare your veg, salad or rice.

Finish off the sauce by adding the garam masala and then pass through a sieve. I love my sauce smooth and silky, but keep the carrots, onions & garlic and serve in a bowl on the side. If you like a chunky sauce, simply don’t sieve.

Mighty Meatballs

Serves 4

The What…

500g Minced Pork
500g Minced Turkey Breast
1 1/2 tbsp Oil
1 Medium egg
1 Onion; Chopped
1 tbsp Mixed Herbs
Salt & Pepper to taste
500 ml Beef/chicken Stock
1 tbsp Dijon Mustard
3 tbsp Worcestershire Sauce
3 Cloves of garlic; chopped
120 ml Sour Cream
30g Cream Cheese
Optional 300g of your favourite mushrooms. If button mushrooms leave whole, roughly chop larger ones.

The How…

Sauté the onions on a medium heat till soft and translucent, about 3 -5 minuets. Remove and set aside in a bowl to cool down.

In a large bowl add the 2 minces, salt and pepper, mixed herbs, the egg and the cooled down onions. Mix together with your hands until evenly combined.

Shape into 25 balls or roughly 40 smaller balls. I prefer mine smaller roughly 3-4 cms in diameter.

In a jug or bowl add the stock, mustard, Worcestershire sauce and garlic. Remove 1/2 a cup of the stock for later.

Heat a tbsp of oil in the pan you used for the onions and brown all over, once browned remove from the pan and add to the slow cooker. You don’t want to overcrowd the pan so you may need to brown in batches.

Add the stock and mushrooms (if using) cover and cook on low for 3-4 hours.

30 mins before serving add the cornflour to the reserved stock and stir mixture into the slow cooker. Add the cream cheese and sour cream and cook for a further 20-30 minutes on high, stirring occasionally until the sauce is fully incorporated and thickened. Taste, and season with salt & black pepper.

If not using a slow cooker, cook the meatballs for about 6-9 mins. You may need to change to a saucepan at this stage. Add the cornflour to the reserved stock and add to the pan. Add the cream cheese and sour cream, and cook for a further 10-15 minutes till sauce has thickened and meatballs are cooked through. Season to taste with salt and pepper.

Serve with pasta, rice or mashed potatoes.

Sweet & Sour Chicken

Serves 2

The What…

2-4 Chicken Breast Fillets (Depending on your protein needs)
400g Tin of Pineapple Chunks in Juice
2 Peppers. Any colour; in chunks
1 Red Onion, in chunks
2 Cloves of Garlic; Thinly sliced
1 thumb of ginger; diced or grated
2 tbsp Soy Sauce
2tbsp Ketchup
2tbsp Mirin (Rice Wine Vinegar)
1.5tbsp Coconut Oil
1tbsp Chilli flakes

The How…

Drain the pineapple into a bowl.

Add the cornflour to a small bowl and add 2 tbsp of the pineapple juice and stir till smooth. Set aside for later.

To the remaining pineapple juice add the soy sauce, mirin, ketchup and chilli flakes, garlic and ginger. Mix well and also set aside.

Cut the chicken breasts into roughly 4-5 slices, depending on size. Dust with some cornflour.

Heat the oil in a pan/wok and stir fry the peppers & onion for about 3 minutes, add the chicken and cook for a further 4-5 minutes till lightly coloured on all sides.

Add the pineapple and sweet and sour mixture and bring to a simmer for about 5 minutes till the chicken is cooked through. Add the cornflour and pineapple slurry and cook for about 1 minute till the sauce has thickened and everything is nicely coated.

Serve with rice or noodles and/or some steamed vegetables like pak choi or broccoli.

Slow Cooker Asian Beef

Serves 2

The What…

800g Lean Diced Braising Steak (Chicken works a treat too!)
2 tbsp Cornflour
1 tsp Coconut Oil
1 Star Anise
2 Shallots, sliced
3 Garlic Cloves, finely chopped
Ginger, about thumb size, finely chopped
1 tbsp Dried Chilli Flakes (But I love chilli flakes)
1/4 tsp Cinnamon
100ml Beef Stock
60ml Soy Sauce
1 tbsp Honey
1 tsp Dried Coriander
1 tsp Pepper (I use a 5 blend pepper)

The How…

Add 1/2 the coconut oil to a pan and brown the beef, in batches if necessary. Add to slow cooker.

Add remaining oil, sliced shallots, garlic, ginger and star anise to the pan till nicely coated and slightly coloured. Add to the slow cooker.

In a jug mix together the soy sauce, cornflour, cinnamon, coriander, stock, honey and chilli flakes. Mix it all together then pour over the beef.

Stir, cover and wait 4 to 5* hours on low until melt in the mouth tender and your kitchen smells amazing..

I love mine served on some basmati/jasmine rice and with any veg I have in the fridge. Bean sprouts, baby corn, greens etc.

If you have any sauce left, freeze it and use as a quick stock for a mid week meal. Goes great with chicken and steamed vegetables

* Cooking time may vary depending on your slow cooker. Alternatively cook slowly in the oven or on the hob.

%d bloggers like this: