This is a slightly different version of a sweet and sour “Chuck & Bung”. I really like the warmth from the chilli and using the pineapple juice makes this a really juicy family meal. Try it – you will love it!
4 Skinless Chicken Breasts
2 Medium Onions
2 Peppers (any Colour)
225g can Water Chestnuts, Drained.
3 Cloves Garlic
1 Small piece of fresh Ginger
Freshly Ground Pepper
640g of Tinned pineapple in Juice
4 Tbsp Corn Flour
4Tbsp Dark Soy Sauce
4Tbsp White Wine Vinegar
4Tbsp Soft Light Brown Sugar
4Tbsp Tomato Ketchup
1 Tsp Dried Chilli Flakes
Small Bag Basmati Rice
- Put oven on to 200C/ 180 fan/ Gas 6.
- Chop the chicken into bite size pieces using Forged Cutlery Knife on the Cutting Board. Add to the Rectangular Baker.
- Using a knife, peel the onions and cut into quarters. Finely chop using Food Chopper. Add to the Rectangular Baker.
- Using a knife, cut the peppers into 3cm pieces. Add to the Rectangular Baker.
- Open water chestnuts using Smooth Edge Can Opener and drain using Stainless Colander. Slice water chestnuts horizontally using the Knife. Add to the Rectangular Baker
- Crush the garlic directly into the baker using the Garlic Press.
- Grate the ginger directly into the baker using the Microplane Fine Grater
- Add freshly ground pepper using Grinder.
- Open Pineapple tin using Smooth Edge Can Opener. Drain the pineapple using Stainless Colander pouring juice into Easy Read Measuring Cup.
- Using large Adjustable Measuring Spoon add 4 tbsp of corn flour to Classic Batter Bowl. Add 3 tbsp of pineapple juice and mix to a paste using Mini Mix ‘N Scraper.
- Add the remaining juice to the Batter Bowl, and add the water using the same measuring cup
- Using Mini Easy Read Measuring Cup and both Adjustable Measuring Spoons add all remaining ingredients (except for rice) into the Batter Bowl.
- Add the sauce to the baker. Mix together using Small Mix ‘N Scraper.
- Place in oven for 30 mins – until bubbling nicely.
- Boil full Kettle. Using Large Easy Read Measuring Cup add 2 cups of rice and 4 cups of boiling water to Rice Cooker Plus. Place in Microwave for 15 mins or until all the water is absorbed.
Filed under Chicken, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic, Ginger, Microplane Grater, Pineapple, Rectangular Baker, Rice, Rice Cooker, Stoneware
Chuck & Bung Sweet & Sour…. Yum!!
I have been given a new “Chuck and Bung” recipe by my Pampered Chef colleague Deborah and its a corker!! This is the easiest sweet and sour recipe I have ever tried and it tastes fabulous. Deborah did suggest that you can double the sauce ingredients (ketchup, vinegar & sugar) but on my first go yesterday I just made it as the recipe suggest. Next time I think I shall try the double sauce approach (sorry Deborah for not listening!!)
• 9 tbsp tomato ketchup
• 3 tbsp malt vinegar
• 4 tbsp dark muscovado sugar or other brown sugar
• 2 garlic cloves , crushed
• 4 skinless and boneless chicken breasts, cut into chunks
• 1 small onion , roughly chopped
• 2 red peppers , seeded and cut into chunks
• 227g 8 oz can pineapples pieces in juice, drained
• 100g sugar snap peas , roughly sliced
• handful salted, roasted cashew nuts, optional
Use the Measure All Cup to measure the ketchup and the vinegar, tip into Classic Batter Bowl.
Add the dark brown sugar, using the Adjustable Measuring Spoons.
Use the Garlic Press to add the garlic to the Batter Bowl
Use Forged Cutlery Utility Knife to chop the chicken and add to the mix.
Throw in any chopped veg as desired! Mix well with Small Mix ‘N Scraper.
Chuck everything into the Rectangular Baker and bung in the oven at 180 for about 35-40 minutes.
Serve with rice! Delicious!!
Options: change the veg above for baby corn, mushrooms & peppers and leave out the pineapple. Susie
Independent Sales Director for The Pampered Chef
- Sweet & Sour Ready for the oven.
Filed under Batter Bowl, Chicken, Deep Covered Baker, Easy Cooking, Family Cooking, Garlic, Garlic Press, Mushrooms, Other, Pepper, Rice, Rice Cooker, Square Baker, Stoneware, Tomato
This is a store cupboard recipe I have adapted from the Sainsbury’s magazine. It is exactly what is says in the title, easy and also really tasty.
8 medium eggs at room temperature
1tbsp sunflower oil
1 large onion, finely chopped using Food Chopper
3 garlic cloves, crushed with Garlic Press
1 tsp mustard seeds (original recipe says black seeds but I use standard ones!)
2 tbsp curry paste
1 x tin Coconut Milk
1 x 400g tin chopped tomatoes
chopped coriander, to serve (optional)
- Boil the eggs for 6-7 minutes. Drain, run under cold water, until cooled. Peel, halve and set aside.
- Heat the oil in 24cm Executive Saute Pan. Add the chopped onion and fry for 15 mins, or until it has softened.
- Add the garlic, mustard seeds and curry paste. Stir fry for 2 minutes, then add the coconut milk and tomatoes. Bring to the boil, reduce the heat to medium, cover and cook for 5 minutes.
- Add the eggs and heat through for 1-2 minutes. Season and remove from the heat.
- Sprinkle with chopped coriander and serve with Basmati Rice and naan bread.
This is a real family favourite and is an adaptation from a Sainsbury’s TV recipe from years back.
This takes just a few ingredients and makes something truly delicious.
454g Turkey stirfry or turkey breast sliced
25g Plain Flour
freshly ground Black Pepper
3 tbsp Olive Oil
1 Garlic Clove
1 bunch Spring Onions, sliced
150g ready to eat Dried Apricots, chopped
300ml Semi-Skimmed Milk
100g Cheddar Cheese, grated, divided
40g Wholemeal Breadcrumbs
2 tbsp Chopped fresh Parsley, or 1 tsp dried Mixed Herbs
- Preheat oven to 190C/ 170C fan/ Gas Mark 5
- Coat the turkey strips in the flour seasoned with pepper.
- Press Garlic into Skillet using Garlic Press and add Olive Oil. Heat over medium-high heat for 30 secs (take care not to burn the garlic). Add the turkey and cook for 2-3 mins, stirring, until sealed. (In the photo below you can see the strips which have begun to seal as they are turning pale)
- Stir in the onions and apricots, then add the milk.
- Cook for a further 2-3 minutes stirring until thickened and smooth, then stir in 75g of the cheese. Transfer the mixture to Stoneware Baker (I’ve used my Square Baker).
- Mix together the Breadcrumbs, Parsley and remaining Cheese and sprinkle over the turkey mixture.
- Bake in preheated oven for 15 minutes. I serve with Rice (cooked with Rice Cooker Plus) and Steamed Broccoli.
Filed under Apricots, Cheese, Deep Covered Baker, Deep Dish Baker, Garlic, Garlic Press, Medium Round Stone, Microplane Grater, Pans, Rice, Rice Cooker, Square Baker, Stoneware, Super Quick cooking!, Turkey
I always use my Pampered Chef Micro Rice Cooker for plain rice and have done for a few years (ever since I got one). It always gives me “Uncle Ben’s” quality rice without having to pay the price for the rice! I was then given this recipe for Pilau Rice – it is so easy and so yummy and easily feeds 4 very hungry, 6 hungry or even 8 normal sized portions!!!
2 cups Basmati Rice
4 cups Water (boiling)
2 Knorr Stock Cubes
1 Onion chopped
70 ml veg oil
8 green cardamons
2 pieces cinnamon stick
Half teaspoon turmeric powder
Put the oil, chopped onions and all spices in the Rice Micro Cooker and cook on high for 3 minutes.
Add rice, water and stock cubes (melted in the water) and cook on high for 15 minutes.
Independent Director for the Pampered Chef