Genuine quickpost tonight because, you know, Bake Off. One final chance to see Mary Berry gum her way through someone’s cake and me to wince whenever they say ‘baaaaake’. Nearly there, James.
Before we get to the recipe, a quick word about Slimming World’s new soup, available to buy now at Iceland. I picked up the tomato and basil flavour. After ELEVEN minutes in a microwave, it came out like this.
Mmm. Doesn’t that look about as inviting as a punch on the fanny? I genuinely don’t mind their food and I think the ready meals are a great idea if you’re a) pushed for time or b) insufferably lazy, but this was revolting. All I could taste was salt – it was if they’d used the Atlantic to bulk it out. I’ve never had to stop halfway through a bowl of soup for a bottle of Lucozade and a flask of water before. Plus, it looks so unappetising, all separated and pillar-box red. If anyone out there reading used to watch Bad Girls, well, it looked like what crazy Di Barker made in a bowl to stop Jim Fenner leaving her. Plus, £1.50! Aside from the fact it looks like something you’d see dripping out of a pipe in a field near Sellafield, that’s FAR too expensive for what should just be tomatoes, stock, basil, potato and a bit of onion. When I can be arsed, I’ll throw up a recipe on here for tomato and basil soup.
Tonight’s recipe is for a sticky chicken breast covered in soy, sesame seeds and tomato paste. It couldn’t be easier to make. The marinade comes in at 12 syns for the lot, but divided by 4 is only 3 syns a serving. Plus, if you were so inclined, you can have 2 tbsps of sesame seeds as a healthy extra…
to make tomato, soy and sesame chicken, you’ll need:
- four chicken breasts
- 2 tbsp of sesame seeds
- 2 tbsp of soy sauce
- 1 tbsp of sesame oil
- 2 tbsp of tomato puree
and then to make tomato, soy and sesame chicken, you should:
- mix the oil, puree sauce and seeds together
- cover your chicken breasts in the marinade
- leave for as long as you like
- bake in the oven for 25 minutes