Category Archives: rice

Rice recipes

Standard

Posted by

Posted on

February 27, 2016

Posted under

breast, chinese, fakeaways, low syn, noodles, poultry, recipe card, rice, sauces

spicy orange chicken, takeaway style

James here. I have some devastating news to get to before we dish out the recipe for spicy orange chicken that you’re all after. After weeks of ‘it will be so much cheaper to run‘, ‘they go fast, honest’ and ‘well I’m not letting you slide that up there until you get me a Smart car’, I’ve folded like a cheap suit, prised open the wallet and given in. Paul now has a Smart car. I maintain my dislike of them – we’re two large fat men, it’s the equivalent of trying to squeeze a roast chicken into a travel kettle, but nevertheless, Paul deserves a car that doesn’t sound like it’s just finished the Dakar Rally. I’m not a petrolhead and I’m certainly not one of those people who need a massive car to try and compensate for their flea-bite willies, I can assure you – my favourite car so far was a crummy, rusty Citroen C2. As a parallel, there were so, so, so many middle-aged knobheads buying giant cars in the Mercedes showroom – don’t worry, you’ll see them soon in blisteringly high detail, beetroot-faced and gesticulating wildly in your rear-view mirror. But no, the Smart car just isn’t for me. It’s all about Paul. So on that note, let’s hand over to him for a wee bit. Oh! This is why we haven’t weighed in this week, we were at the car place on Thursday. Don’t worry, the Knobometer will be back next week. So yeah, Paul…

Hooray! Lots of excitement and excuses to run over the Londis over here at The Sticky Patch because the new car has arrived! Well, it’s half-arrived – they can’t actually find the car we’ve ordered, only that it is somewhere in Zebrugge.  Ah well, it’s not that terrible as they have let me have the exact same car but in different colours to use until they manage to track the other one down so it all sorted itself out. Of course, I’m totally gonna milk it so that I get a fancy free gift out of their accessories cabinet. There’s a trolley coin and fancy ice scraper in there with my name written all over it.

Of course, this happy event is tinged with sadness as it also means a (probably long overdue) tearful farewell to Betty the Micra, who I will always have a soft spot for as it was my first car. The wing mirror was hanging off and the boot went through a period of not opening aside from random intervals when the car was travelling over 70mph, giving the driver behind a fright as twelve bags of Tesco shopping would start cascading out. She absolutely reeked of several years of accumulated farts that no amount of Yankee Candle knock-offs from Aldi could put a dint in. But I loved her, warts and all.

The Smart is a fantastically fun car to drive – I still maintain that it doesn’t feel like a teeny tiny car when you’re in it (except over speed bumps when both ends of the car seem to go over it at the same time – I still can’t get used to it) and it’s a doddle to park, even with my glyphy eye. Plus, people really, REALLY hate being behind a Smart car so will aggressively overtake which then gives James a chance to practice his more colourful language. He’s not an aggressive driver, just a descriptive one. It’s pleasant that we now that we have two decent cars instead of one nice and one shit one. The neighbours have been unusually quiet today so I fully expect they’re all out now updating their own cars – they can’t be getting outdone by ‘the poofs’ (and I’m not even joking – they really will be). 

I love driving, I really do. It’s especially fun up where we live because there are plenty of winding, hilly roads to throw yourself about on, and only a handful lead to dogging spots. In fact, I only passed my test two years ago because to be honest I didn’t really need to drive when I was younger – I preferred to spend my minimum wage wages on fags and cider. I’m from a chronically dull place near Peterborough where fun doesn’t exist and where the roads are just long, straight parkways leading to other long, straight parkways, plus the nearest glory hole was only a fifteen minute walk away so I didn’t ever really feel the need to pass my test anyway. Not that I could have afforded it, I’m terminally underpaid. My childhood experiences of cars was never that exciting either – mother’s Megane had the Celine Dion album she owned on a permanent loop despite being so scratched it sounded like she was rapping her way through My Heart Will Go On. Add to that the fact I couldn’t see out the windows for all the fag smoke that filled the car from her coughing lips – even now I can’t recognise Peterborough without applying a blue smoke filter over the top. Getting out of the smoke-filled car was like coming through the doors of Stars in your Eyes, only I was coughing and spluttering rather than singing Marti Pellow. Ah good times. No wonder I like having my own car now.

Anyway, enough reminiscing. It’s back to James for the recipe. This orange chicken isn’t too spicy and a perfect substitute for a takeaway dinner.

spicy orange chicken

to make spicy orange chicken you will need:

This serves four, by the way.

  • 4 chicken breasts, cut into small chunks (of course, you can use the fabulous chicken breasts that we sell in our fantastic Musclefood deal – in which case, you’ll probably only need two to serve four – click here for those!)
  • 2 garlic cloves (minced)
  • 1 tsp fresh ginger, grated

for the orange sauce:

  • 325ml chicken stock
  • 250ml Tropicana Trop50 Orange Juice (2.5 syns)
  • 150ml white vinegar
  • 125ml soy sauce
  • zest of 1 large orange
  • 1 garlic clove (minced)
  • 2 tbsp sriracha (1 syn)
  • ½ tsp freshly grated ginger
  • ¼ tsp white pepper
  • ½ tsp salt
  • 2 tbsp honey (5 syns)
  • 2 tbsp cornflour (2 syns)
  • 1 tsp chilli flakes

to make spicy orange chicken you should:

  • in a bowl mix together all of the orange sauce ingredients
  • in another bowl, add 150ml of the orange sauce to the diced chicken, cover and allow to marinade for twenty minutes
  • meanwhile, heat the rest of the sauce mixture in a saucepan and bring to the boil
  • keep stirring until it begins to thicken a little, reduce the heat but keep it on medium and keep stirring
  • remove the chicken from the marinade and discard the sauce
  • heat a large pan over a medium-high heat and add a little oil
  • add the minced ginger and garlic and stir for about 1 minute
  • add the chicken and fry until cooked
  • pour half the sauce mixture over the chicken and stir well to coat
  • serve with rice and pour over the remainder of the sauce

enjoy!

J

Standard

Posted by

Posted on

February 11, 2016

Posted under

beef, chinese, diced beef, fakeaways, low syn, noodles, recipe card, rice, steak

spicy beef bowl, and christ, we’re back

BOO. Yes, spicy beef bowl below.

Been wondering where we’ve been? Well, see, I had to keep the fact we were going away a complete secret. We’ve actually been in New York for seven days, doing all sorts of wonderful things and having a gay old time. But I hadn’t told Paul about it – a complete secret as a surprise for his birthday / our anniversary. Good, right? You have literally no idea how much anal that’s going to get me. Also, I was unable to arrange for a housesitter and I didn’t fancy advertising the fact our house was empty for a week. Again. Now you might be thinking how utterly extravagant, given we’ve been to Corsica, Iceland and now America in the last four months and well, it’s true, I am becoming Judith Chalmers, only I don’t have that weird neck that comes from holidaying in the sun too much. Listen: shrouds don’t have pockets, that’s all I’m saying. You can’t take it with you. New York was amazing and I’ll undoubtedly get round to writing up my book of notes from the trip (once I’ve finished Iceland off!), there’s lots of things to say.

This also meant a week off from the diet, because I’ll be buggered if I’m expected to go to New York and eat houmous made from chickpeas. Everything I put in my mouth had cheese on it (what can I say, it gets hot and humid when you’re riding the subway) – I genuinely wouldn’t have been surprised to be given a Cheesestring to stir my coffee with. You’ll see below the results of this time off…

Another twist which I couldn’t really talk about is that I’ve sort-of-got-a-new-job. Whilst I won’t bore you with the details, it’s something that is going to demand some of my attention whilst I get up to speed, so although we’re planning on regular posts again, they might not be so long. But hell how many times have I said that and I’ll end up talking the hind legs off a donkey!

So yes, our weight chart…well, it’s pretty buggered.

the big apple

Gosh! Oh I know I know. It looks bad. But a few good poos (we both have logjams in the river), a week of being on plan and we’ll be cooking on gas. We did get Couple of the Year, though, which led to an awkward moment where someone struggled to get the sash over my man-tits. I felt like an elephant on parade. It’s a lovely gesture but I think the cheery mood blackened when our considerable weight gains were revealed. Oops.

spicy beef bowl

to make spicy beef bowl you will need:

  • 400g beef strips, like the ones you get in our musclefood deal
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 2 good handfuls of spinach leaves
  • 3 spring onions, sliced
  • 1 chilli pepper, sliced
  • 1 tbsp freshly grated ginger
  • 2 tbsp of sambal paste – you can buy this in any Tesco, it’s not essential, but adds a good depth of flavour
  • 5 cloves of garlic, chopped finely
  • 1 tbsp sesame oil (2 syns)
  • 160ml low sodium soy sauce (seriously, use low sodium, or it’ll be too salty)
  • 60ml white wine vinegar

to make a spicy beef bowl you should:

  • using a food processor (a nutribullet works great for this) pulse the sesame oil, soy sauce, white wine vinegar, garlic, sambal oelek and ginger until smooth
  • place the beef in a freezer bag and add the dressing – tie the bag up and leave to marinate for about 1-2 hours, shaking it regularly
  • heat a large saucepan over a medium high heat and add a little oil or Frylight
  • drain the meat from the marinade and place in the saucepan – keep what’s left of the marinade mix
  • cook the meat for about 1-2 minutes, it’s all it will need!
  • remove from the pan and set aside on a plate – if you don’t like it pink don’t worry – it will keep cooking
  • in the same pan, cook the peppers and spinach until softened with about 75ml of the marinade mix – add more if you think it needs it, it should all be well coated and you’ll have plenty of the stuff left
  • add the beef back into the pan and cook for another minute, making sure everything is mixed well
  • serve immediately, and sprinkle on the spring onions and chilli pepper

Don’t forget, put a loo roll in the fridge to wipe your taint with later, because this’ll make it sting! You can make it less spicy, but what’s the point in living if you can’t feel alive?

J

Standard

Posted by

Posted on

January 21, 2016

Posted under

beef, classics, diced beef, fakeaways, italian, recipe card, rice, syn free

easy peasy beef curry – weigh in week two!

Normally I’d just shove the old cock thermometer onto a post but you know what, we’ve had so many lovely comments from you lot that we’re actually putting a recipe on too. But no chat. What is this, a knitting group? I read about a knitting group in America called Stitches and Bitches and do you know, I almost took up knitting just so I can set up the same. I’m forever thinking of names for businesses that Paul and I could establish – a gay wine bar called Bottoms Up, a café of Slimming World meals called Guntbusters, a cigar shop called Buttsuckers…list goes on. It’s how I entertain myself in between screaming wildly at Audi drivers on the A1 (I smile, with murder on my mind) and dreaming about a double page spread in Pick Me Up with my giant trousers held aloft.

Before I get to weigh-in, a curious thing. A couple of weeks ago I was walking to my car along Stowell Street in Newcastle when I noticed what looked like a binliner just chucked on the pavement. Once I was closer and my boss eyes has focussed, it turned out to be a young lad, lying on his back, eyes rolling to the back of his head. Of course, me being first aid trained, I immediately set about dithering and flapping and fussing, asking him what was wrong, no response, turning him over, no response, then calling for an ambulance. No sooner had I asked to speak to the ambulance service then he leapt to his feet and ran off, albeit somewhat shakily. Odd. Perhaps it was the thought of my bristly top lip brushing the top off his coldsores during mouth to mouth that managed to ‘revive’ him. Who knows. But see, I received an email a few months ago warning me (and others, I’m not that important) about a fella who would pretend to be unconscious up until the point he heard you call an ambulance, then he’d fuck off like Usain Bolt. No attempt at nicking your stuff, no rudeness or threatening behaviour, just lying prone, pretending to be unwell, then shooting off. I didn’t think anything more of it until it happened personally to me.

The reason I mention this is because it happened again today. Sort of. As I was walking back to the car, I noticed someone lying on the ground. Everyone walking past him – probably a good twenty or so people, despite him lying right in their way. I actually had to umm and aah a moment before I went to help, but luckily, someone got there ahead of me. They wrapped him up in a coat, and I took my leave. I’d be interested to know whether it was just another scam. What I can’t understand is the people who walked past. Now look, I’m a realist, I know some people are out to scam and others are unpredictable and wild, but for goodness sake, surely we’re not at the point where we can’t give a prone body lying in the street the benefit of the doubt? I actually saw two people step over his legs like he was rubbish. Maybe he’s done it to them before, maybe they’d been warned, or maybe it was some poor sod taking a bad reaction to god knows what. Made me feel a bit sad, though. Still a human being.

Eeeh well. I feel better for getting that off my chest.

Speaking of my chest, it’s looking a bit smaller than ever…

twochubbycubs

Ah yes! Considering we were aiming to lose 2lb a week, we’re quite happy with how this is going, thank you very much. Unusually, Paul lost more than me, but I put that down to the fact I had two pints of Guinness yesterday. Tsk. Paul got his half stone award, I’m 2lb away from a stone award. We’re doing well – that cock thermometer will be spurting in no time! 

Tonight’s recipe, then – easy peasy beef curry. We had a pack of the beef chunks left over from our Musclefood box and this seemed like an appropriate place to use them. I do love a curry, but if you don’t like it super spicy, don’t worry – just leave out the chilli pepper and use the mildest chilli powder you can find. Or even leave it out, give that a try. This serves four, very easily.

easy peasy beef curry

to make easy peasy beef curry you will need:

  • 1kg diced beef (why not use some beef from our big box? You know that’ll leave you satisfied and smiling. Click here for a look at our excellent meat deal!)
  • 250ml beef stock
  • 2 tbsp tomato puree
  • 2 tbsp ground coriander
  • 1 tsp ground cumin and one of turmeric
  • 2 tsp grated ginger (not ground!)
  • 3 garlic cloves, minced (for both the garlic and ginger, you can use your fabulous microplane grater, oh what fun! Seriously though, one of the best things you can get for the kitchen – click here)
  • 2½ tsp lemon juice
  • ½ tsp ground pepper
  • 1 tsp chilli powder
  • 1 chilli pepper (optional)
  • 1 big old beefy tomato (optional)
  • 1 handful of rocket or spinach (optional)

to make easy peasy beef curry you should:

  • in a small bowl, mix together all the dry spices and the lemon juice into a paste and set aside
  • heat a large pan over a high heat and add a little oil (GASP) or frylight (BOO)
  • add the beef, stir and cook until brown (you might need to do this in two batches) (for once, browning your meat is a good thing)
  • remove the beef from the pan, turn the heat down to medium, let it cool a little, add the spice paste and stir around the bottom of the pan for about half a minute
  • return the beef back to the pan and stir for about a minute so that it’s well coated with the paste
  • add the tomato puree, beef stock and chilli pepper (if you’re using it), bring to the boil, then reduce the heat to low and cover
  • cook for 1 hour and 45 minutes
  • optional: about fifteen minutes before the end, cut your tomato into chunks and chuck that in, with however much rocket or spinach as you dare
  • remove the lid and cook for another fifteen minutes to thicken

We served ours with brown rice and peas – cook the rice, but chuck peas in at the same time. Couldn’t be easier!

Here’s to week three! Don’t forget, we have a book! I’ll dance at your wedding if you buy a copy from here!

J

Standard

Posted by

Posted on

December 7, 2015

Posted under

chinese, fakeaways, low syn, noodles, recipe card, rice, sauces

one pot Malaysian chicken

Recipe for one pot Malaysian chicken coming, but first.

We have our Christmas tree. Lark, I can actually hear the choir singing Hallelujah – or that might just be the buzzing from the faulty lights. Who knows? Who cares? Not me, until the tree goes up with a loud WHOOMPH and my face is melted off.

IMG_2322

Isn’t it pretty? Someone commented on our facebook group asking why we’ve hung some bath sponges on it and that’s a fair point, but actually it’s a trick of the lighting – they’re woollen clouds. Of course! Because nothing says Christmas like wool.

Every year the same argument, though. Paul wants new decorations, I insist we use the old ones until my spirit breaks and I’m buying decorations in a fevered haste. The tree – always a real tree. We did fuss about with buying an artificial tree a few years ago but, having had a real tree all of my life, it’s just not the same. All that bending of branches and adjusting angles sucks the joy out quicker than a Christmas colonic. We have no eye for detail – our trees just end up looking like we’ve wrapped Victoria Beckham in tinsel and stuck a star on her head. Plus, if I’m not picking tiny pine needles from every conceivable crevice – both in the room and on my body – until at least July, Christmas hasn’t been done properly. Way back when my dad would just sneak into a forest near our house and steal a tree, but Paul and I aren’t very good at being subtle and I don’t think his Micra can handle a soggy forest trail. 

We went to IKEA for the tree, having heard that they were only £25 – and you got a £20 voucher to spend instore too. Wah-hey! We got out of bed early (well, Paul did, he had to come and physically roll me out of bed – harder when it looks when you’ve slept in the wet-patch and you’re stuck to the sheet like PVA glue) and hustled down to IKEA on Sunday morning. As did, seemingly, every bugger else from Newcastle, Tyne and Wear to Newcastle, New South Wales. I’ve never seen so many people get excited amongst woodland without someone flashing their interior lights off and on and some van driver wearing fishnets wanking away against my wingmirror. We looked for a moment from afar, realised that we weren’t going to be able to a) get a decent tree and b) breathe in that sea of Lynx Africa and spent-tab-breath, and headed for Dobbies, where at least we could get a box of assorted Lindt chocolates to tide us over. We did nip into IKEA first for decorations. 

Paul hates shopping with me because I lose interest in what I’m doing almost immediately and then just end up getting catty about everything – my responses to the various decorations he held up? ‘Tacky’. ‘Cheap’. ‘AWFUL’. ‘Are we decorating the lobby of a forgotten Travelodge?’ I know, I’m a monster. Thankfully we managed to settle on a nice collection within ten minutes and we were back on our way.

Dobbies was so much easier and civilised – we selected a tree from the pleasant looking selection, had it wrapped by someone who decided to show me so much arse-crack when he bent over that I almost popped a 7ft Norway Spruce in there and paid for it within a few minutes. The only delay was in bringing me around from my heart attack at the cost – it’s a tree! Was I paying for its fucking ferry ticket too? Good lord. I bundled it into Paul’s car (we took both, I didn’t want to get sap in my car and nor did I want to be stuck under a tree all the way home – plus Paul will insist on playing Tracy Chapman in the car) and sauntered back to my car.

 

As I was walking back to my car, some beetroot-faced old fart started waving his hands impatiently at me because he wanted me to dash back to the car, vacate the space and allow his shitty Audi in, despite there being a great number of spaces a bit further away. He was keeping the traffic waiting rather than doing the decent thing and you know, dying in a ball of fire. Naturally, I ran over to my car (I say ran, remember, I’m fat, so really it was a ‘every third step a bit quicker’ shuffle), flung open the door and promptly sat and fiddled with the radio, read my phone, did my hair in the mirror…all the very important things. Listen, I know that doesn’t paint me in such a good light either, but I don’t care – he was so obnoxious with his hand-waving (mirrored by his wife, no less, who had one of those wrinkly pursed faces that looked like a Mini Cheddar Crinkly with a pair of lips rollered on) that he had to wait. It took him almost ten minutes before he screamed off, gesticulating wildly. I then, of course, smoothly reversed out, gave the guy behind me the space, and went cheerily on my way. I did spot him as I drove out the car park trying to manouvre his shitwagon into a tiny space next to the trollies. I barely had time to clasp my hand to my lips and shake my head in the internationally recognised gesture for ‘oh how terrible‘ before I was out of the car park.

Paul beat me home and managed to get the tree across the lawn and into the house himself. Decorating took no effort at all, given I sat and watched Paul to do it, interrupting occasionally to tell him where there were bald patches (mainly on the back of his head, though the shiny circle did look fetching with the reflection of the lights bouncing off it). He did do a smashing job. I contributed at the final moments by heroically placing the star on top because Paul couldn’t find the wee stepladder we keep for such occasions (well we certainly don’t use it for DIY, do we?). Together, we did it. He didn’t end up choking me with a line of tinsel, I didn’t wind up smashing jagged baubles into his eye-sockets. And isn’t that what Christmas is all about?

Here’s a lovely Christmas recipe to be getting on with. It’s not Christmassy at all, but I needed a link. Jeez.

IMG_2320 

to make one pot malaysian chicken, you’ll need:

This serves 4!

to make one pot malaysian chicken, you should:

  • mix together the oyster sauce, soy sauce, honey, sesame oil, salt and pepper, then add the chicken, and marinade overnight or as long as you dare
  • when ready to cook, preheat the oven to 190 degrees
  • heat a large casserole pan over a medium-high heat and add a little oil
  • when the oil is hot, remove the chicken from the marinade using a slotted spoon (but don’t throw it out!)
  • add the chicken to the hot pan, and allow it to sear and char – stir occasionally
  • remove the chicken from the pan and set aside
  • add the mushrooms to the pan with a little more oil and cook until starting to brown
  • add the garlic and cook until turning brown (this won’t take long)
  • add the ginger, rice and 3 tbsp of the marinade and stir well
  • add the stock and the chicken to the pan and stir again
  • cover the pan and bring to a boil
  • transfer the pan to the oven and bake for 15 minutes, or until the rice is cooked
  • remove from the ovnr, serve and garnish with the spring onions and chilli pepper slices

If you like the sound of this, why not make one of our other one-pot dishes, like this chicken and tomato risnotto? That’s tasty and easy to make!

Standard

Posted by

Posted on

November 29, 2015

Posted under

beef, chinese, diced beef, fakeaways, low syn, noodles, recipe card, rice, sauces, steak

sizzlin’ steak

I’m going to warn you, I’m in a right old grump today. But what’s new! I write better when I’m angry anyway.

You have no idea how much it pains me to write sizzlin’ in the title instead of sizzling, but Paul threatened to withhold sex if I didn’t acquiesce, and so here we are. In a perfect world there would be no need for unnecessary shortenings of random words, but it’s not a perfect world, and I’m not a perfect person. So sizzlin’ it is. Sizzling puts me in mind of those awful pubs where they bring your food out and slide it out onto a scalding hot bit of stone so it ‘sizzles’ and you’re supposed to sit there rapturous whilst your food bubbles. Perhaps it’s because I’m a curmudgeonly-old-before-his-type fart but I don’t get it – I’ve seen stuff heating up before, I’ve used a pan in my lifetime. If they brought it to the table and heated the food via some Rube Goldberg machine that involved flamethrowers and magnetite, I’d perhaps crack a smile. Those types of pub are always full of the same type of people:

  1. those who can’t eat their Sunday dinner without the application of three separate condiments that have to be brought to the table by some harried waitress with a lot more consonants than vowels in her first name;
  2. access day visits from dads sharing wan smiles and thin conversation with the top of their iPhone-engrossed children; and
  3. the elderly, fussing and gumming their way through a special menu printed in Times New Roman Size 32 so everything looks like this:

“puree of turnip served with turkey paste and parsnip wisps”

OK, so I exaggerate, but still. 

It’s been an uneventful day. We had two things in mind – go to Costco to see if they had the giant bar of Dairy Milk that was 10kg, £160 and came with a tray of prepped insulin on the side, and to Dobbies – our local garden centre. It’s a terribly posh garden centre, you can tell because the person blocking the exit tries to sell us an ‘orangerie’ on the way out, rather than double-glazing. An orangerie! Just the thing – I was beginning to grow concerned that my lemon tree was becoming a mite chilled in the North Sea air. Actually, confession: we’ve already got an orangerie, but because I’m not a pretentious tagnut, I call it a greenhouse. 

Costco, then. Costco on a Sunday. Four weeks before Christmas. Time to fight!

You witness this ugliness on Black Friday and during the sales and I just can’t get my head around it. I can’t! You see them on the television, queueing up outside of Next so at 5am they can rush in and have the pick of all the shit that no person wanted during the only time of the year pretty much guaranteed to empty your stock room, so what’s left is the absolute dregs. Wahey! I’m sure Aunt Marjorie will be delighted with her jumper stained with the greasy fingers of the desperate and the nonsensical. There was a guy on Look North the other day who had been queueing outside of Currys all night in anticipation of the bargains galore he expected from Black Friday. He was the only one who turned up. When they interviewed him on the television you could see in his eyes that he regretted his decision, but clearly didn’t want to back down, and he was later shown staggering shamefaced out of the shop after two hours (TWO HOURS! The only way I’d spend two hours in Currys would be if I’d had a cardiac arrest in the TV section, and that’s pretty bloody likely given how high their prices are). What had he picked up? I couldn’t see everything, but there were at least four graphics cards, two blu-ray players and some speakers. Not good speakers, I add. It was as if he was the sole contestant in the world’s most depressing version of Fun House – one where Melanie and Martina had long since died and Pat Sharp didn’t have a haircut that looked like Stevie Wonder had done it as a favour. He claimed to have spent £4,500, and all I could say to Paul was ‘Yes, but what price dignity?’. Takes all sorts.

It took us almost 45 minutes in Costco to pick up a wheelbarrow of tea-bags, a mountain of coffee and a box of Rice Krispies so big that I feel like I’m in a shit version of Honey I Shrunk the Kids every time I look at it. It then took us almost an hour to get out of the ‘Metrocentre’ area, which was awash with red-faced families in oversized cars all trying to cram into the same lane. Luckily, we had the audiobook version of Carrie to finish in the car, so we were fairly content, though god knows what passer-bys must have thought to hear some American woman screaming about dirtypillows and menstrual blood coming from our car. I’d love to be telekinetic but I’d definitely end up being sent to Hell afterwards – people who so much as blocked my way for a moment in Marks and Spencers would be sent flying up into the air-conditioning fans and turned to jam, or all those Audis that insist on cutting in at the last second and blocking the box junction outside of where I park – they’d end up crumbled into a cube no smaller than the dice from a Travel Monopoly set. The world would be on fire before the end of the week, I almost guarantee it. I already spend roughly forty hours a week looking crazily at the back of someone’s head and willing their brain to start leaking out of their ears. Sigh.

Dobbies was an absolute no-no, too. Quite literally, we got there, and there was no parking and no hope of securing a spot, given the place was awash with those fucking awful white Range Rovers (oh look at me, I’m driving a car designed for mud, all-terrain and exciting driving, and I only ever use it to ferry little Quentissimo and Angelica-Foccacia to their organic flute lessons) (bitch) and other such ‘luxury’ cars. We drove around and around and around and around until I felt like Sandra Bullock in Gravity and we admitted defeat. Paul and I did get a colossal serving of schadenfreude though with the sight of a spotlessly white BMW being completely and utterly trapped on the muddy overflow parking field. The silly arse behind the wheel kept spinning his tyres, sinking him even further into the mud, whilst his granite-faced wife looked coldly at everyone who went past laughing. Hey, it’s not my fault your husband is a useless tosser who doesn’t know how to pull a car from mud. We did, along with everyone else, smirk in that very British way when he got out of the car and started shouting at it. KNOB POWER ACTIVATE. I like to think he went home and had a good hard look at his life.

Anyway, that’s enough bile. I feel like someone who has shouted the anger out, and now I’m ready to give you a recipe. So without a moment more of hesitation, I present to you sizzlin’ beef. Sigh. SIZZLING. IT’S FUCKING SIZZLING. SIZZLE SIZZLE CRASH BANG WALLOP IT’S THE PRINCESS.

sizzlin' steak

to make sizzlin’ steak, you’ll need:

to make sizzlin’ steak, you should:

  • in a small jug mix together the bicarbonate of soda with 125ml of water and mix until well dissolved
  • pour the water and soda over the chopped steak in a bowl and leave to tenderise for an hour (but no longer)
  • meanwhile in a small jug mix together the worcestershire sauce, tomato sauce, passata, honey and 3 tbsp water and mix well. set aside.
  • drain the meat in a sieve and pat dry using a clean tea towel or kitchen roll. 
  • if you want it to sizzle at the end, place an empty iron griddle pan in the oven and heat to 250 degrees
  • heat a large saucepan over a high temperature with a little oil and add the meat – it will froth and look gross but that’s fine – spoon out the steak after about 2-3 minutes, wipe the inside of the pan and then put the meat back in until it’s browned all over
  • remove the meat from the pan and place onto a plate
  • put the pan back on the heat and add the onions – stir fry for a few minutes until softened and starting to turn golden
  • remove from the pan and place into a bowl
  • add the meat back into the pan and pour over the sauce
  • bring it to the boil and reduce to a simmer and cook for 2-3 minutes – it should go nice and sticky
  • remove the pan from the oven and place the onions around the outside, and then spoon the steak into the middle – it should sizzle! (if you’re skipping the sizzling part, you can serve it as normal)
  • serve, and enjoy!

We served ours with a tit of rice, as you can see. We’re classy bitches, see?

J

Standard

Posted by

Posted on

November 26, 2015

Posted under

breast, chinese, fakeaways, low syn, noodles, one-pot, poultry, recipe card, rice, sauces

sticky chinese chicken

I’ve just received a bastard speeding ticket from Corsica! We went in bloody September. You can imagine that I’m impotent with rage, although, fair dues, I was speeding – 78km/h instead of 70km/h. I’m tempted to appeal against it on the grounds that there was no possible way the car we hired could get anywhere near 78km/h – it struggled backing us off the driveway let alone speeding through the Corsican roads like we’d stolen it. Bah.

The last time I got a speeding ticket was for doing 53mph in a 50mph zone and it was all very British – slightly apologetic letter, strong grounds of appeal, nip along to a speeding awareness course and don’t do it again. This French ticket was full of French disdain – every last word in French, four different sheets of A4 in tiny writing with lots of aggressive red underlining – I can imagine that some paunchy-faced chief in an administrative office in deepest Roubaix scoffing at my infraction, spitting a wad of Gauloise-laced phlegm into a bin and ringing AVIS demanding my credit card.

Ah well. I was the one speeding, so I’m the biggest arse of them all. That’s one thing I can never get my head around – people who moan about getting caught speeding. You’re speeding! We all do it – I’m terrible for it – but you can’t complain about getting caught when you’re actively breaking the law. It’s not like taking an extra biscuit from the packet – you do run the risk of turning an old biddy into human jam on the front of your bumper if you lose control.

The speed awareness course was surprisingly good fun, though. The car-park outside was rammed full of Vauxhall Insignias, Audis (shock!) and various shittily-modded Acne Carriages belonging to the chavs. Don’t get me wrong, there are certainly better things to do on a Thursday morning than sit in a hot room in a Holiday Inn with a load of chavs and salesmen, but the course itself was interesting enough. I thought I was going to have three hours of being told I’m a naughty boy for being a bit savage on my accelerator but once we got past the awkward talk and the dishwater coffee it was alright, though of course we had to spend a ridiculous amount of time introducing ourselves like we were on a shit gameshow.

Anyway – I’ve paid it, so I’m just going to sulk about it all night now. Here’s a recipe for any spare chicken you may have sitting around – it’s not exciting, it is just chicken and chips…but still! To make it a little more Slimming World friendly, chuck in some crunchy veg with the chicken. This is the kind of thing we have when we don’t want to cook – it’s just make a sauce, pour on, fry off. Easy!

sticky chinese chicken

to make sticky chinese chicken, you’ll need:

and to make sticky chinese chicken, you should:

  • mix all of the ingredients except the chicken together in a bowl
  • heat a large frying pan over a medium-high heat and cook your meat according to how you like it – add vegetables towards the end if you have some
  • when everything is cooked, pour the sauce mixture over and bring it to a boil – this may only take a few seconds!
  • turn the heat down slightly and let the mixture boil and reduce
  • when everything is nicely coated and sticky, remove from the heat and serve immediately

Serve with chips, rice, veg…anything. Go for it!

J

Standard

Posted by

Posted on

November 23, 2015

Posted under

breast, chinese, fakeaways, low syn, noodles, poultry, recipe card, rice, sauces

chinese chicken lo mein

We’re off gallivanting (actually, we’re watching Homeland with vodka) so just a super quick recipe tonight – but BY GOD it’s good. The sauce does use a lot of ingredients but they’re Slimming World staples – I bet you have them in your cupboard. Mirin is rice vinegar, before anyone asks. Seriously, I dare not use bloody panko again!

IMG_2273

to make chinese chicken lo mein, you’ll need:

  • 2 chicken breasts, cut into small chunks
  • packet of whatever syn free dried noodles you want
  • 1/2 tsp fresh ginger, grated
  • 2 cloves of garlic, minced
  • 1 handful of mangetout, ends trimmed (about twenty pods)
  • 60g spinach
  • 1 red pepper, cut into slices (we only had a green pepper so we used that and added some cherry peppers for some colour!)
  • 1/2 tsp salt
  • 1 tsp pepper

FOR THE SAUCE:

  • 2 tbsp soy sauce
  • 1 1/2 tbsp oyster sauce
  • 1 tbsp cornflour (1 syn)
  • 1/2 tbsp Mirin
  • 2 tsp honey (2 syns)
  • 1 1/2 tsp fish sauce
  • 1 tsp sesame oil (2 syns)
  • 1 tsp chilli flakes
  • 180ml cold water

to make chinese chicken lo mein, you should:

  • cook the noodles according to the instructions, drain, and set aside
  • next, make the sauce – it makes it much easier to do this first. In a large jug whisk the cornflour into the water until there are no lumps
  • add all of the other sauce ingredients, mix, and set aside
  • meanwhile, add the chicken to a bowl and toss well with the salt and pepper, haha
  • add a little oil in a large pan over a medium-high heat and cook the chicken until browned
  • remove the chicken from the pan and place onto a plate
  • add a little more oil to the same pan and add the red pepper, mangetout, garlic and ginger and cook for about two minutes, stirring frequently
  • add the spinach and cook for another few minutes until it has wilted
  • add the chicken back to the pan and the noodles
  • pour the sauce over the two and mix well until everything is well coated and cook it for a moment or two, just to thicken
  • serve immediately

Done!

Standard

Posted by

Posted on

November 22, 2015

Posted under

breast, chinese, low syn, noodles, poultry, recipe card, rice, slow cooker, thai

slow cooker: chicken coconut curry

I can’t begin to tell you how sick I am of slow cooker week. Everything tastes the bloody same! I appreciate it’s convenient, I appreciate that it probably saves money, I understand that it saves time…but for goodness sake, I feel like I’m in a Wiltshire Farm Foods advert. And let me tell you, if that was the case, I’d give Ronnie bloody Corbett a smack on the chops because I find his hamster-like face upsetting and the fact that he’s hawking mush to old ladies for a vastly-overinflated price to be quite infuriating. Plus he’s got eyebrows like a seventies porn vagina. No, I like my food to have texture – most of the meals to come out of the slow cooker have less structural integrity than a passing fancy. I’ll rattle one more recipe for you tonight and then it’s back to business – proper bloody food that requires a working set of teeth to get through. As a rule, the only meals you’ll need a straw for going forward are the vodka-and-lemonades that Paul and I sometimes swap our dinner for.

Where have I been anyway? Who are you, my mother? I can tell you’re not because you’re not asking me to fix your iPad. No, the ear pain I mentioned last week became a cheery infection and knocked me for six. For four days it felt like I had been kicked in the head by a pissed off horse. It was all I could do to stay in bed demanding ice-cream and comfort from poor Paul, who had to take over all the duties within the house. Actually, he does them anyway, just this time with me being ill he wasn’t allowed to complain about it. The poor bugger. He’s a trooper though and I don’t give him his dues often enough. LOVE YOU DEAR.

So what’s been happening this week? I managed to get into a proper argument with some pallid-faced swamp donkey on facebook who tried to peddle her Juice Plus shite in my group. She private messaged me to tell me that the fact I’d deleted her snake-oil post told her that I hate women and people who try to make a go of themselves. Honestly – I could eat a tin of alphabet spaghetti and shit out a better argument than that. I don’t hate women (except Mylenne Klass…and I don’t hate her, she just makes my skin shiver) and I’m all for entrepreneurship, but as well you all know, I can’t bear the idea of vulnerable folk being duped into buying worthless, untested medicines on the scientific advice of a hairdresser from Worksop. What I can’t get my head around is the fact PEOPLE FALL FOR IT. Why?! I can understand folks who are seriously ill buying a pill in the vain hope of it helping, but spending hundreds of pounds just to shift a bit of weight? Bah! Are these the same people who buy laptops from a car boot sale and get them home to unwrap a cardboard box full of bricks? Or the people who get an unsolicited phone-call from Microsoft telling them they need to buy antivirus software at a cost of two bajillion pounds? Honestly. How do these people sleep at night? Penniless, I presume. Anyway, the argument rumbled on for ages, with Juice Plus curing her of depression, suicidal thoughts, liver disease, tennis elbow, easy living and fast cars (apparently it didn’t cure her of her verbal diarrhoea or dirty mouth), until I copied our chat in with the Juice Plus representatives and left it at that. I know nothing will come of it because Juice Plus is a dishonest pyramid scheme sold by numpties and dolts, but meh, made me feel better.

Now, my next piece is going to feel like an advert for Amazon Prime, and well, although I’m going to stick a link on the bottom, this isn’t really an advert at all. Just an observation. Paul and I are members of Amazon Prime, and have been for a very long while. I can’t remember the last time I paid for it because every time something is late, they stick an extra month on the membership. We’ve become accustomed to ordering something on a whim and having it turn up the next day, which is handy as it gives us no time for buyer’s remorse. Hence the cat tower. Hence the all-in-one breakfast sandwich maker. Hence the shit-you-not Teasmade. A bloody Teasmade, I ask you – I don’t even drink tea in the morning. I don’t get out of bed unless I’m having a palpitation just from smelling my morning coffee. Anyway, we got a little email the other day with the news that Amazon Prime Now has launched in Newcastle. What is it? You order something on Amazon, and it’s delivered within two hours for free.

Well fuck me. The only thing from turning Paul and I into perfect spheres with weak ankles is our inability to muster up the energy to drive to ASDA of an evening to buy ice-cream. Now it’s delivered by Amazon within enough time for Paul and I to have quick marriage-friendly nookie, make tea and watch Emmerdale. It’s too convenient. It’s not without flaws, though. You can only select from a range of groceries and flimflam via their App, which is proper hokey. I put ‘dip’ into the search box and it suggested some taramasalata, tzatziki and er, industrial strength cat-nip. One whole kilogram of the stuff. A kilo of cat-nip delivered within two hours! Unless you’re fighting a fucking tiger in your box-room, who the hell needs that? Nevertheless, we persevered and placed an order full of Slimming World friendly things – the usual Haagen Daaz, Goodfellas pizza and bags of Skittles. Look, we had to spend thirty quid, and I wasn’t going to spend it on bloody quinoa. I bet Mags is sucking on a Bensons and Hedges quite furiously with the thought but you know, I’ve got to let my (apparently Geography-teacher-esque) hair down.

What followed was a tense 80 minutes where we watched, in real-time, our order being picked from somewhere on an industrial estate in Gateshead – all terribly exciting. When the screen updated to show ‘MARK’ had picked up our order and was beetling up the A1 to our house, well, we were agog. It’s a bloody miracle, technology. We had it on the big TV in our living room like the shittest, cheapest version of 24 you can imagine. The whole process fell down at the end though, because the driver turned onto our street and spent five minutes trying to find our house. I’ll give you a clue, mate – it’s the only one that’s not attached to any others, plus we were flashing the lights from green to red whenever he backed his van out of sight. The groceries were all nicely chilled and the ice-cream was spot-on. It took eighty eight minutes from beginning to end, and that includes 5 minutes of the driver being unable to find the only house in the street to be named after a sexual consequence.

Would I recommend it? Yes. Amazon Prime is amazing, anyway, if you’re a big Amazon shopper. Yes it costs £79 a year but you get plenty of perks with it. Plus, you can always sign up for a trial and then cancel. But don’t forget to actually cancel. Otherwise you’ll be one of those turds who complain about getting money taken out of your bank account for something you’ve asked for. This two hour thing is dangerous for Paul and I though – we already dish out way too much of our monthly pink-pound disposable income to Amazon – I can’t help feeling that eventually I’m going to be paying them my wages direct and they’ll be sending a box van of goodies every month, probably branded Amazon Instant, with a picture of a smiling man sucking the pound coins from my pocket on the side. Ah well. If you did want to try it, you can do so here.

 

 

I still can’t believe it. I’m easily impressed, but jesus, Amazon stuff delivered within two hours for nowt. I remember ordering pornography online back when we first got the internet and actually taking time off from school just to sit by the letterbox for about two weeks in case my father accidentally opened my post and wondered who the hell had sent him RUGBY CUM BATH 2: SCRUM, BUM AND ORAL FUN on DVD. I might have made that title up but you get the drift. I feel I should hasten to say that my parents weren’t lax when it came to supervising my internet security…I was just better at it. Honestly, you parents out there who think the kids can’t access what they want on the internet, you’re so wrong.

Finally, Paul, being a sod and knowing I didn’t have the iPad with me on my commute into work on Friday, started streaming Enya’s new album through the car speakers. Yes, I could have turned it off, but then I have to listen to myself swearing at people and I shame myself, so I left it on. Jesus, how does she do it? It’s like she records one song and then changes the key, layers it on top of another song, and plays it backwards. She’s the aural equivalent of a malfunctioning self-checkout. An ex of mine used to be absolutely obsessed with her, almost to the point of being unable to come without me whispering LET THE ORINOCO FLOW in his ear as we made love. I say made love, he was a means to an end, so let’s not romanticise it too much. Anyway, I spent most evenings at the age of seventeen being forced to smile politely as he showed me the Irish tinker caterwauling her way through videos that looked like something even a gap-yah student would deem too pretentious. Christ it’s no wonder I’m so mentally fragile.

Let’s do the chicken coconut curry. I actually typed cocknut curry there. I can’t decide whether that actually might look better.

low syn chicken coconut curry

to make chicken coconut curry, you’ll need:

and to make chicken coconut curry, you should:

  • well, hazard a bloody guess
  • no? chuck it all in the slow cooker, cook for six to seven hours, serve with rice

Serves four. Looks worse than it tastes. I hate slow cookers!

J

Standard

Posted by

Posted on

October 19, 2015

Posted under

beef, chinese, diced beef, fakeaways, noodles, recipe card, rice, steak, syn free

date-wrecking asian garlic beef

Quick post tonight as we’re both knackered after our poor stay at the glamorous, salubrious Village Hotel just outside of Whitley Bay. We decided to spend a night there on the basis that “it can’t be that bad”, which is never a good reason to stay in a hotel. Now let me say this, I’m sure it’s lovely for weddings or it has rooms that blow the mind, but we were given a room that resembled Barbara Cartland’s bathroom, all bright colours and furnishings. The bed was that uncomfortable that we actually went for a drive at midnight as opposed to trying to sleep with the jizz-rusted springs digging into our back. We had a meal delivered by room service that was so forgettable I went for a bath halfway through my burger. It was very ‘god bless, they’ve had a try at least.’ I did feel bad for the room service people though – as soon as Paul ordered our meal I spent a good twenty minutes generously farting away under the duvet, with the effect that as soon as they knocked on the door and I barrelled to the bathroom, a veritable mushroom-cloud of trump went off in the bedroom. Paul tells me that the poor lass delivering our food physically blanched upon smelling, and I’m sure I heard her gagging away in the hallway.

You know what pisses me off though? The various ways they rip you off or let you down in places like this. For example, for £20, we could have been upgraded to ‘Upper Deck’ where such luxuries as Sky Movies and Starbucks coffee awaited. Choose not to upgrade, and your TV (I kid you not) picks up BBC1, BBC2, ITV, Channel 4, True Movies and Nickelodeon. Perfect if I want to watch the lass out of Cheers getting slapped about or Songs of Praise, but otherwise, fucking pointless. Not to mention the picture broadcast was so poor that I wasn’t entirely sure there wasn’t a tiny man behind the screen hastily drawing an approximation of what should have been on the screen at any given time. Why not just give us the normal TV channels rather than going out of your way to give a shit service? We had a drink in the bar – £13.50 for a gin (unbranded) and tonic (ditto) and a cider. I’m a tight Geordie, yes, but for that price I expect a hairy orchard-worker to come and squeeze my apples himself. Our room service cost £7 to be delivered (had they come in a taxi?) because we had two trays – fair enough, save for the fact that one of the trays held a tiny plate of cheesecake and could have easily been buried on the other tray. I’m surprised that they didn’t have the lift shake the coins out of our pockets as we checked out.

It’s foolish because all it does is create a shit impression – pay extra on top of your hotel stay and you’ll get what you paid for originally. It’s no surprise the hotel trade is dying on its arse with the likes of AirBnB chasing them – I’d sooner pay a flat rate and get everything than pay through the nose and then get asked for more.

Oh, and the coffee. I’d have got more taste and flavour if I’d pissed the bed and sucked it through the mattress.

Staff were lovely though.

So: recipe. I’m calling this date-wrecking because cor, it has a lot of garlic. Very mellow tastes though and it’s a good way to use up the beef strips like you get in, oh I dunno, our fantastic bloody deal with Musclefood? Remember? Forty quid of meat that you can enjoy all sorts of recipes with? Here, take a gander.

asian garlic beef

to make date-wrecking asian garlic beef, you’ll need:

  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 5 cloves of garlic, crushed (or even better, use a little mincer – no, not Paul, one of these)
  • salt and pepper
  • 500g of beef strips (or any beef, cut into strips)
  • 1 onion, thickly sliced
  • 1 pack of mushrooms – any you like, we used those exotic mushroom packs you get in Tesco
  • 2 spring onions, sliced

and then to make date-wrecking asian garlic beef, you should:

  • in a bowl, mix together the sauces and lime juice
  • in another bowl, mix together the garlic and 1 tsp pepper
  • season the beef with some salt and pepper, spray a large frying pan with oil/frylight, and heat to medium high
  • add the beef and mushrooms (FINALLY I UPDATED IT) and cook until browned, for about 1-2 minutes and then set aside on a plate
  • in the same pan, spray with a little more frylight or oil and cook the onion for about 2-3 minutes, stirring frequently
  • add the garlic and pepper paste and stir constantly for about thirty seconds – add a splash of water if it begins to ‘catch’
  • return the beef to the pan and stir well to combine
  • add the soy sauce mixture to the pan and stir until well combined
  • serve and top with the spring onions

We served this with greens, the recipe for which is coming tomorrow. What a tease!

Dead easy!

J

Standard

Posted by

Posted on

October 11, 2015

Posted under

chinese, fakeaways, low syn, noodles, recipe card, rice, taster ideas

lemon chicken, spring rolls and egg-fried rice

Spotify just dropped Celine Dion caterwauling her way through My Heart Will Go On into my recommended playlist. She still sounds like a car backing over a cat. How the hell did that song do so well, aside from the fact it gave a reason for Michelle from accounts to hitch up her knickers and scream her way through karaoke night at a Yates Wine Lodge? I love cheese – hell, I even quite like Celine Dion – but I think I’d rather listen to an uncaring doctor telling me I had five months to live.

Only a quick post tonight because I’m feeling a bit blue. Not blue in the ‘quick, go douche’ sense, but in a rather more melancholy way. My very dear, very deaf and well, very dead nana has been on my mind a bit lately. Partly because I found this rather mean photo we took on our iPad when I was demonstrating all the different functions…

IMG_0018

…she was amazed – this was a woman who thought the TV remote was something to scratch her foot with and for who turning off the chip pan was an optional extra. It’s also because when she was alive our Sunday would normally be spent trying to fit in a couple of hours to go and see her. We don’t need to do that now, but I do wish we did. The best part was that the hour or so we’d spend with her would always be the same, to the point where Paul would silently mouth her stories to me as she talked – the time that she had to jump off a bus into a snowdrift, the time she wanted to shave her dad’s beard off, something mysterious about a stolen boiler and that she ‘knew all of the secrets in the village’ like a lavender-scented Sherlock Holmes, only with a slightly better moustache.

We’d spend the hour fighting off offers of sandwiches that were more butter than bread or cakes that, though delicious, you could cut a pane of glass with. I also miss the ‘guess who has died’ game, where she’d gleefully keep that bit of gossip until we were settled in and then start us off rattling through villagers until we alighted upon the poor unfortunate old bugger who’d stroked off into the sun or clattered down a flight of stairs. For someone for whom death courted for many years but never committed, she did sure love talking about the end. My very last memory of her is a delightful one, her shrieking and grabbing Paul’s leg as I told her we were going to adopt six babies from the local ward, and, I had added darkly, one of them was from Africa. She never could abide not having a matching set of anything.

Ah well. Look, it doesn’t do to be too introspective. Everyone leaves the stage in the end. Does no harm to make the most of the moments before, though.

CHRIST that’s heavy. I can’t even segue into the recipe now because it’ll feel weird. Let me throw in a particularly charming slang term to lighten the mood:

“buttering the whiskered biscuit”

I’ll leave you to decide what it means. Give you a clue, only ladies can do it.

RIGHT, so we wanted a takeaway tonight, but I couldn’t face Mags getting furiously into her little Astra and making a scene on our front garden, so we made our own. Lemon chicken and egg-fried rice, served with spring rolls. The spring rolls recipe can be found on a previous post (click here for that) and the rice is simple enough – cook your plain rice, tip into a frying pan with a little cooked onion, get it nice and hot and crack an egg into the middle, then after just a moment or two, break the egg up and push it around the rice, so you have chunks of egg in there. We added some greens from a spring onion for good measure. So: the lemon chicken:

lemon chicken

to make lemon chicken, you’ll need:

  • four chicken breasts, plump and lovely like a dinner-lady
  • 3 tbsp of soy sauce
  • 2 tbsp of rice vinegar
  • just a pinch of salt and pepper
  • 175ml chicken stock
  • 75ml lemon juice
  • 2 tbsp of honey (5 syns)
  • 1 tbsp of cornflour (1 syn)
  • little knob of grated ginger, or use dried ginger, I’m not going to kick your arse either way

By gaw, chicken is expensive isn’t it? The good folk at Musclefood are doing a deal where you can buy 2.5kg for £9 (click here, you’ll need code SMALLCHICKEN) or 5kg for £19 (click here, you’ll need code BIGCHICKEN). I did try and get them to use ‘SMALLCOCK’ and ‘BIGCOCK’ but they wouldn’t bend! BOO. Very good chicken mind, not watery and smelly.

then to make your lemon chicken, you should:

  • chop up that chicken into chunks big enough to get in your gaping gob
  • chuck it into a bag with the soy and vinegar and toss it around for a bit until it’s well coated – then leave it to sit for as long as you dare to let the flavours soak in
  • when you’re ready to get the show on the road, heat a frying pan and drain then throw in the chicken until it is cooked through and you’re sure you’re not going to be sat on the toilet later with the world falling out of your arse – then set aside
  • in another bowl, whisk the chicken stock, lemon juice, honey, cornflour and ginger
  • pour this sauce into the same pan you just cooked the chicken in and let it bubble merrily away until it’s thick and gloopy
  • put the cooked chicken into the sauce and coat every last bit
  • serve – now you don’t need to serve it up in those awful takeaway cartons like we did, we were just being pretentious fuckers, you can serve it on your elbow or throw it on the ceiling for all I’m fussed!

Enjoy it. It’s not quite the same as getting a takeaway but it came pretty damn close. Oh, and if anyone gets a cob on because I’ve tweaked the diet to make spring rolls, I refer you to my charming bum, which you can promptly kiss. We sprinkled on some sesame seeds, remember to syn them if you want them. A tablespoon is three syns.

LOVE YOU

J