Pedersens fancy food

Category: Meals

  • Chicken and Broccoli Stir-Fry

    Serve 4

    Ready in 25 minutes

    Ingredients

    • 1 large broccoli
    • 3 tablespoon oil
    • 4 chicken breasts
    • 3 cloves garlic peeled and finely chopped
    • 2 spring onions sliced
    • 2 green peppers
    • 1 teaspoon ground ginger
    • 2 tablespoon Hoisin Sauce
    • 3 tablespoon soy sauce (extra to taste)
    • 5 tablespoon honey
    • 6 tablespoon hot water

    Instructions

    • Steam the broccoli for 1 minute and set aside.
    • Heat a wok over a high heat and add 1 tablespoon oil
    • Add the chicken and fry it for 5 minutes  
    • Remove the chicken and set aside. 
    • Fry the garlic, pepper, spring onion and ginger for 2 minutes in the hot wok, adding a little more oil if necessary
    • Put the chicken back in the wok.
    • Add the soy sauce, hoisin sauce, and the hot water and bring to a boil.
    • Add the honey, cover, and simmer for 7-10 minutes, or until the chicken is cooked through and the sauce reduced.
    • Add the broccoli and toss with the sauce

    If you prefer a thicker sauce: Mix 1 tablespoon of cornstarch in with 1 tablespoon of cold water.  Stir into the simmering sauce bring to a boil for 1 minute.

  • Beef Stew with Carrots

    Servings: 6

    Total Time: 3 Hours 15 Minutes

    INGREDIENTS

    • 1 kilo (3 pounds) boneless beef chuck, cut into pieces
    • 2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 2 tablespoons oil
    • 2 medium onions, cut into small chunks
    • 5 cloves garlic, peeled and smashed
    • 2 tablespoons balsamic vinegar
    • 1-1/2 tablespoons tomato puree
    • 3 tablespoon all-purpose flour
    • 2 cups dry red wine, use any dry red wine (Pinot Noir, Merlot, Cabernet Sauvignon…)   
    • 2 cups beef broth
    • 2 cups water
    • 4 small bay leaf
    • 2 teaspoon dried thyme
    • 1/2 teaspoons sugar
    • 1/2 eggplant into chunks
    • 1 celery stalk into chunks
    • 6 medium carrots, peeled and cut into chunks on a diagonal
    • Fresh chopped parsley, for serving (optional)

    INSTRUCTIONS

    1. Preheat the oven to 325°F(160°C)
    2. Pat the beef dry and season with the salt and pepper. In a large pot, heat 1 tablespoon of oil over medium-high heat until hot and shimmering. Brown the meat in batches, for about 5 minutes  Transfer the meat to a large plate and set aside.
    3. Heat 1 tablespoon oil, add the onions, garlic, eggplant, celery and balsamic vinegar; stir for about 4 minutes. Add the tomato paste and cook for 3 minutes more. Transfer to a beaker, then use the hand blender to smooth the ingredients. Then add it to the pan with the beef and sprinkle with the flour. Stir with a wooden spoon until the flour is dissolved.
    4. Pour the wine, beef broth, water, bay leaf, thyme, and sugar and carrots. Stir and bring it to boil. Transfer to a Dutch oven with a lid, transfer to the preheated oven, and braise for 2.5 hours.
    5. Serve the stew warm with mashed potatoes or rice.
    6. Enjoy!

  • KOREAN GLASS NOODLE STIR FRY (JAPCHAE)

    https://mykoreankitchen.com/korean-glass-noodle-stir-fry-japchae/

  • Easy and creamy spaghetti carbonara (no egg)

    Serve: 4

    Ready in 30 mins

    INGREDIENTS

    • 16 ounces (420 g) spaghetti
    • 1 cup chopped bacon
    • 1 chopped onion
    • 2 -3 garlic cloves, minced
    • 1 teaspoon dried oregano
    • 2 tablespoons all-purpose flour
    • 1 1⁄2 cups (350 ml) milk
    • 1⁄2 cup (125 ml) sour cream
    • 1⁄4 cup (60 g) grated Parmesan cheese
    • Salt & fresh ground pepper

    Instructions

    1. Cook spaghetti according to package directions.
    2. Meanwhile, cook bacon in a large skillet over medium-high heat until golden brown.
    3. Add onion and garlic and saute 3 minutes, until onion is soft.
    4. Add oregano and cook for 1 minute.
    5. Add flour and stir to coat onion.
    6. Add milk and bring to a simmer. Cook 5 minutes, until sauce thickens, stirring frequently.
    7. Remove from heat and stir in sour cream, Parmesan cheese
    8. Season, to taste, with salt and black pepper.
    9. Drain pasta and toss with sauce to coat.

    Serve and enjoy!

  • Pescado a la parrilla con salsa de mariscos

    Pescado asado o pescado a la parrilla en salsa de mariscos al ajillo preparada con camarones o gambas, calamar, vieiras, ajo, cebolla, vino blanco y crema.

    Ingredientes

    • 2 libras de filete de pescado
    • ½ libra de camarones crudos, pelado y sin venitas
    • ½ libra de calamar, cortado en pedazos pequeños
    • ½ libra de vieiras o conchitas de abanico pequeñas
    • 2 cucharadas de mantequilla
    • 2 cucharadas de cebolla blanca, picada finamente
    • 6 dientes de ajo, picados finamente
    • ¼ taza de vino blanco
    • ½ taza de crema de leche
    • Sal y pimienta al gusto
    Para acompañar:
    • Papitas al perejil
    • Verduras al vapor o a la parrilla
    • Arroz o quinua
    • Pan

    Preparación

    1. Sazone el pescado con sal y pimienta negra. Caliente la parrilla y ase el pescado justamente cuando la salsa de mariscos este casi terminada para que se puedan servir calientes.
    2. Derrita la mantequilla a temperatura media en un sartén de buen tamaño, añada la cebolla y el ajo, cocine por unos dos minutos.
    3. Añada los camarones o gambas y cocine por dos minutos más.
    4. Añada el vino blanco, mezcle bien y cocine por dos minutos más.
    5. Añada la crema y cocine hasta que los camarones estén casi listos.
    6. Añada el calamar y las vieiras o conchitas de abanico, cocine por aproximadamente dos minutos o hasta que esten listos, y retire del fuego.
    7. Sirva la salsa de mariscos al lado o encima del pescado a la parilla, espolvoree con el perejil picado.
    8. Acompañe el pescado y la salsa de mariscos con una tajada de limón, papas al perejil, verduras al vapor y pan.

  • Bacon burger with BBQ relish

    1 bunch spring onions
    380g extra lean minced beef
    2 tsp freshly chopped parsley
    salt and freshly ground black pepper
    half a small red pepper
    2 ripe tomatoes
    1 tsp barbecue seasoning
    2 tbsp freshly chopped chives
    4 rashers back bacon, all visible fat removed
    green salad leaves
    4 x 60g wholemeal rolls

     

     

  • Spicy Indonesian kebab

    454g/1lb boned, skinned chicken breasts
    juice of 1 lemon
    1 tsp salt
    1 garlic clove, crushed
    1 level tbsp ground coriander
    1 level tbsp ground cumin
    ½ tsp turmeric
    57ml/2 floz canned coconut milk
    lime or lemon wedges, to serve

    1. Put the chicken breasts within 2 sheets of cling film and beat with a rolling pin until quite thin. Cut each breast into 3 strips, about 2.5cm / 1in wide. Place in a bowl and sprinkle with lemon juice.

    2. Mix the salt, garlic, spices and coconut milk to a paste and pour over the chicken. Stir well to coat the chicken evenly and leave to marinate in a cool place for about 1 hour.

    3. Remove the chicken from the spicy marinade and thread each piece of chicken on to a thin bamboo skewer.

    4. Cook under a preheated hot grill or on a barbecue over hot coals for 10-12 minutes, until the chicken is slightly charred and golden on the outside, and throughly cooked inside. Turn the kebabs frequently during cooking.

    5. Arrange the kebabs on a large serving plate and serve garnished with lime or lemon wedges.

  • Ham risotto with peas and sweetcorn

    1 onion
    360g lean ham
    120g Parmesan cheese
    Fry Light
    255g/9oz Arborio rice
    852ml/1½pt chicken stock made with Bovril
    2 tsp mixed herbs
    198g/7oz frozen peas
    397g/14oz canned sweetcorn
    salt and freshly ground black pepper
    finely chopped fresh parsley

    1. Prepare the ingredients: peel and finely chop the onion, dice the ham and finely grate the cheese.

    2. Spray a pan with Fry Light and cook the onion and rice for 5-6 minutes. Add a ladleful of stock and the mixed herbs and stir until the liquid has been absorbed. Continue to cook in this manner, adding a ladleful of stock each time the liquid has been absorbed.

    3. Add the peas, sweetcorn and ham and continue to cook until the rice is creamy but still retains a slight bite. Remove from the heat, season well, sprinkle with the grated cheese, garnish with parsley and serve.

    Tip: On Extra Easy add 6 Syns if not using Parmesan as a Healthy Extra ‘a’ choice

  • Asparagus with parma ham and balsamic glaze

    8 asparagus spears
    2 slices of Parma ham, quartered
    1 large beefsteak tomato, thinly sliced
    salt and freshly ground black pepper
    A handful of rocket
    2 tsp balsamic glaze dressing

    1. Preheat your oven to 200C/Gas 6. Gently bend the asparagus spears until they break in two – keep the spear-end and discard the woody stalk. Cook the asparagus spears in boiling water for 2 minutes and then drain well.

    2. When cool enough to handle, wrap each spear in a strip of Parma ham and arrange in a roasting tin. Roast in the oven for 10-12 minutes.

    3. Arrange the tomato slices on two plates and season. Top with the rocket and roasted asparagus spears and drizzle over the balsamic glaze dressing. Serve immediately.

  • Wicked wine steamed mussels

    284 ml/0.5 pint dry white wine
    1 onion, very finely chopped
    2 garlic cloves, thinly sliced
    1 red chilli, seeded and finely chopped, or a pinch of dried chilli flakes
    2 kg/4.5 lb scrubbed live mussels in their shells
    a handful of fresh parsley, roughly chopped
    freshly ground black pepper

    1. Pour the wine into a large saucepan with a close-fitting lid. Add the onion, garlic and chilli and bring to the boil. Simmer for 5 minutes until the onion is tender.

    2. Meanwhile, check the mussels, discarding any that remain open when tapped sharply with a knife (if they don’t close, they’re dead and should not be eaten). Add the mussels to the pan with a good grinding of black pepper. Cover and steam for 3–5 minutes, shaking the pan occasionally, until all the shells have just opened. Discard any that do not open after cooking.

    3. Sprinkle the parsley over and ladle the mussels and the wine juices into large bowls. Serve with salad.