Category Archives: panko

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December 24, 2016

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american, beef, beef mince, fakeaways, low syn, lunch, panko, pasta, recipe card, speciality ingredients, travel

chilli beefy macaroni cheese

Now, before we get to the chilli beefy macaroni cheese, just a couple of opening thoughts before Christmas Day lands. A neighbour, albeit a distant one from the street next to ours, stopped me this morning as I was going to the car to find my wallet (in my “paint” splattered dressing gown, the shame) (at least I wasn’t wearing my Club World slippers that I nicked from BA mind). You know why he stopped me? Because he felt he had to tell me why we weren’t getting a Christmas card from him this year – because we hadn’t given him one last year. I’m glad he let me know, the evenings I’ve spent sighing dramatically into my pillow and turning my back towards the sun through the sheer anguish of not knowing. For fucks sake. I bet he’s been fizzing about it all year. I tried to hide my upset as he broke the news but I’m sure my face crumpling into my chest and my wailing as I shuffled back to the house gave the game away.

Along those lines, another big thank you for the Christmas cards which are still arriving – the fact that so many of you took the time to send a card with a wee note in it has warmed my heart and touched me in a way that hasn’t happened since I was in the school choir. It really has been lovely reading everyone’s stories and well wishes and I promise that we’ll continue on for a bit longer yet!

Finally, I just wanted to say to everyone: have an amazing Christmas. Eat, drink and be merry. You can slim in the New Year. Enjoy the day and remember, it’s the people around the tree rather than the gifts underneath that matter most of all. You’re all the best!

Of course, before we get to the chilli beefy macaroni cheese, we’ve got part three of our trip to Switzerland to discuss!

swissthree

part one | part two

You know what I like best about that banner? I’m already planning the next banner for the next holiday and I’ve just had a do a search for an icon for diarrhoea. Hey, it’s non-stop glamour writing this blog, I don’t know how I don’t come each time the Mac start-up sound chimes.

When you last left us we were sleeping solidly in our warm, Geneva beds, ready for the day ahead. Rather than bore you with by-the-minute details of what we did, I’m just going to pick out the rough highlights and write about them instead. In the ‘missing gaps’ just assume we were either drinking tiny coffees or spending money, for that pretty much covers all bases.

We awoke then and decided to check Tripadvisor for ‘things to do in Geneva’. I’ll save you the effort of doing it yourself – there’s frightfully little. Clearly this was a city for business and not so much for pleasure – the first activity cited is Lake Geneva (the second is a small mountain outside the city), which, whilst undoubtedly beautiful, provides very little diversion on a cold, December morning. We could see the lake from our hotel room, anyway, if we squinted hard and the lady across the lane had taken in her bloomers from the washing line. I like lakes, I do, but we have such a bonny one nearby in the form of Kielder that perhaps I am spoilt. Nevertheless, we decided to walk down to the lake and then to totter about on our own steam, finding what interests us along the way.

There was, as is so often the case with empty days filled with no plans at all, plenty of things of interest. We walked along the lakeside around the many parks that litter the way, smiling cheerily at joggers as they ran past, pulling that odd cum-face that joggers do whilst they run. The parks were full of shuttered shops and stalls and buildings that looked welcoming from afar but firmly fermé when up close. My new walking shoes were busy turning the back of my feet into little more than hanging strips of skin so we found a nearby pharmacy to try and get a box of Compeed blister plasters – you know the ones that swell and then root right into the blister so when you take it off, you’ve got something gross to throw at your husband if he doesn’t make the tea? No? Just me?

Anyway, this box of plasters came with a price tag of over £14 and I was served by the most unsympathetic, rude bumhole I’ve met in a long time. For one, he didn’t look up from his Prendre une Pause (Oh non! C’est horrible! Mon mari serveur a des rapports sexuels avec ma soeur et mon Alsacien!) when we came in, nor when we approached the counter, nor when he scanned the item in. He could have put through a box of Lillets for all he knew. A brief, cursory glance at the till was followed by him spitting out the price and holding out his hand like I was going to high-five the twat. I would deposited my chewing gum in his hand and ran for it if my feet hadn’t resembled used Christmas crackers at this point. Instead, I paid with my contactless card, spun on my heel and left, saying ‘merci beaucoup, how do you say…chatte géante’ under my breath.

We spotted that the United Nations building was nearby and so hustled in that general direction. We were greeted by a couple of armed but very friendly men at the entrance who told us the museum was closed (but of course) and alas, we couldn’t come in even to take pictures of the flags. I tried to explain that, as a Geordie, I merely wanted to extend the pastry-flecked hand of solidarity to our Swiss brothers, but he was having none of it. He encouraged us to turn around and take some pictures of the giant broken chair that stands across the way, designed by the artist Daniel Berset to remind the politicians streaming in and out of the UN that land-mines were a very bad thing indeed (because one of the legs of the chair has been blown off, see? Give me an art degree right now!). I don’t know why they didn’t just put a picture of Princess Diana smiling wanly at them instead.

Paul attempted to pose in front of the chair for a photo but then realised we were selfishly in the way of the 12,000 Chinese tourists who were snapping at the chair from every single one of the 360 degrees available to us all. So much shrieking. The chair was quite something, admittedly, but it is difficult to be sombre and reflective when you’re being jostled and pushed by a high-pitched collection of cameras with limbs attached. We pressed on, electing to take the tram down into the centre of the city.

Oh, that’s something worth mentioning – all tourists to Geneva (and later, Bern) are given a free ticket to travel around on their public transportation system. It’s excellent, reliable and frequent and a perfect way to see the city. We’d paid lip-service to walking around and now it was time to let the train take the strain. Paul told me to sit next to him but I wanted to spread my legs a bit, only to immediately have a child plunked down in front of me who spent the rest of the journey staring at me with a slug of snot hanging out of his crusty nose, which he took great delight in sniffing back up his nose and letting it fall back out. I would have taken great delight in opening the window and flinging him into the Rhône but luckily, our stop came before I snapped. Brr.

At this point we both needed two things: some breakfast and a good poo. We wandered for a bit before finding somewhere with a board outside that promised a coffee and croissant for less than the owner’s mortgage payment. A miracle. However, once we’d sat down, I realised my mistake. Almond milk. Wan-faced, 90% there, slightly ethereal customers, shimmering in the half-light. Everyone talking with that affected, Pecksniffian air of the better-than-you set. We were in a…vegan cafe. We ordered a pastry and coffee and were curtly told to sit down. I wanted to cry out that my leather belt was actually pleather and all of my meat-box pushing on this blog was merely a front for Save The Soya Beans of Sudan or something but I didn’t get a chance. We ate our breakfast hurriedly, trying not to gag as the milk curdled on top of the coffee like the results of a particularly rumbustious sexually transmitted disease, paid up and left. I think I stepped on a beetle on the way out of the shop, leading to a plaintive cry from the owner. Either that or she had realised I’d accidentally spilled the sugar bowl on the floor.

I know, I’m a horror. Vegans, you know I’m joking, please don’t write to me. Save your strength, I don’t want your wrists shattering like a dropped piano from the weight of an HB pencil. We spotted that the Jet d’Eau, Geneva’s colossal landmark water fountain, was a twenty minute away. However, before we got to that, I had to go and relieve a high-pressure blockage of my own, and it was with a euphoric cry that I spotted one of those shiny automatic toilets near the Plainpalais tram stop. Phew! I’m a huge fan of these individual toilets because they’re always spotlessly clean and you can have a shite in the safe knowledge that you’re not going to have a man standing next to you wanking away whilst you strain.

I hurried in, assumed that the stupid thing had locked because there was no button to lock the door and sat down to say goodbye to yesterday, my jeans and boxers round my ankles. Sweet relief. No, sweet relief cut immediately short because no sooner had I opened the release valve than the door swooshed open, revealing me to Paul and the busy street like the worst episode of Blind Date you’ll have ever seen. I bellowed like a stabbed bull, jumped to my feet, tripped over my jeans and fell over hard, creating an impressively loud clang (imagine a church bell falling onto the top of a bus) and drawing even more attention to me. Thankfully my Scottish Widow cloak hid most of my shame but honestly, I don’t think I’ve ever gone from semi-nude to clothed and composed (and slightly pee-soaked) so quickly. I didn’t even get to finish my crap but actually, the shock of the stumble made everything tense and my urgent need to go had disappeared.

I exited that toilet coolly and confidently, meeting the gaze of anyone who had the temerity to look at me. Paul was doubled-over with laughter, the insensitive sod. I walked off, leaving him to breathlessly catch up with me a few minutes later, at which point he just promised that he hadn’t pressed the ‘open button’ on the door ‘to see what happened’. He was definitely lying – I’d have been more convinced if he’d ran up and told me he was turning straight – but I had to forgive him because, away from the staring eyes of the folk in the street, it was bloody hilarious.

We tottered down to the Jet D’Eau. What can I say about this? It is a giant fountain originally built to release the pressure from a hydroelectric plant – thank Christ it wasn’t a sewage processing facility, though I reckon my arse could do a fair impression after two bowls of “delicious” speed soup. Anyway, the Swiss thought this burst of water so delightful that they recreated it by the lakeside and indeed, it does look pretty spurting into the air. We walked up, took a few photos, I pretended like I was douching using the fountain and all of Geneva fell about laughing and slapping their knees. Honestly, how they laughed!

Now, I could go on, but let’s cut it short here and get to the recipe. It’s chilli beefy macaroni cheese – crunchy, spicy, cheesy – just bloody amazing. Yeah it’s a few more syns but fuck it. Spending your syns might scare you but remember – this is ooey-gooeyness that doesn’t skimp on flavour, AND it serves SIX! Plus, it’s Christmas for goodness sake. If that isn’t the time to let your gunt flap over your knees and fill yourself with calories then I don’t know when is.

chilli beefy macaroni cheese

to make chilli beefy macaroni cheese you will need:

  • 500g pasta (we used spirali because we’re decadent bitches)
  • 400g lean beef mince (you know, like the sort of stuff you might find in say, our fabulous Musclefood deal? See? Have a look!)
  • 1 onion
  • 2 garlic cloves, minced
  • 240g reduced-fat cheddar cheese (6x HeA)
  • 200ml skimmed milk (4 syns)
  • 1½ tins of chopped tomatoes
  • handful of chopped jalapeños
  • 1 tsp chilli powder
  • ½ tsp chilli flakes
  • ½ tsp mustard powder
  • ½ tsp black pepper
  • ½ tsp oregano
  • 2 tsp olive oil (4 syns)
  • 1 tbsp flour (3½ syns)
  • 75g panko (10½ syns)

Right: final time this year. Treat yourself to a microplane grater. It’ll do for ginger, it’ll do for garlic, it’ll do for getting those callouses off those trotters of yours. The one we use is lovely and cheap – see?

to make chilli beefy macaroni cheese you should:

  • preheat the oven to 200 degrees
  • heat a large pan over a medium high heat, add a slosh of oil and add the onions and garlic – cook until the onions have softened a bit
  • add the mince to the pan and cook until no pink meat remains
  • add the tomatoes, jalapeños, chili powder and chili flakes to the pan, stir and cook for another 4 minutes
  • scoop the meat out of the pan and into a bowl and set aside
  • quickly rinse out the pan, fill it with water, add some salt and bring to the boil
  • cook the pasta according to the instructions, reserving half a mug of pasta water for later
  • drain and set aside
  • put the same pan back on the hob, add the oil and flour and mix into a paste using a whisk, and slowly pour in the milk a bit at a time, until the mixture has thickened
  • chuck in the cheese, remove from the heat and stir until melted
  • add the mustard powder, oregano and black pepper and stir
  • mix the drained pasta into the cheese, using the reserved pasta water to loosen it if necessary
  • stir in the mince, mix well and tip into a big baking dish
  • sprinkle over the panko and bake in the oven for 15 minutes
  • serve!

Want more pasta, beef or just bloody amazing food? Here!

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Have an amazing Christmas, all!

J

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October 17, 2016

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british, chip shop, fakeaways, low syn, lunch, panko, recipe card, seafood, speciality ingredients

droptober recipe #15: fish cakes, chips and peas

Fish cakes, chips and peas WITH lemon and caper mayonnaise on the side, might I add? I know right – what decadent bitches! Don’t worry, we still ate our dinner from our laps whilst watching television like the slatterns that we really are. I can barely press the buttons on our old Sky remote because there’s so much gravy smeared across the buttons. In a way, I’ve got entirely the same problem with my Mac keyboard, although that’s an entirely different sort of gravy, if you know what I mean. Jism.

Remember ages and ages ago I mentioned that I have an enemy in the form of a shrewish looking harridan who effs and jeffs at me every time I park my car in ‘her’ spot in the muti-storey car park? If not, I’ll summarise briefly – she always parks in the exact same spot every day, unless I get there first and make a point of parking there. It’s a good spot see, no chance of anyone bumping the car on either side, and anyway, there’s loads of spaces free for her to park her motor in. Anyway, if she spots me parked up, she revs her engine as she drives past, makes a massive show of slamming the car door and stomps to the lift like the heels of her shoes are on fire. Naturally, I sit in the car smirking at her to wind her up and occasionally playing the Friends theme tune if I’m feeling particularly cruel.

WELL, today, awkwardness ensued – I was running five minutes late so no time for shenanigans and as I parked up and hurtled to the lift, so did she. Our first time face to face. Naturally, we were both incredibly British about the whole thing and I let her into the lift first (when really, in keeping with tradition, I should have nipped past her, tumbled her down the stairs and took the lift cackling and jeering). Never has nine floors felt so long but let me tell you something that will justify, forever, my hijinks and mischief: she sneezed and DIDN’T cover her fucking mouth. I was so aghast (and cowardly) that I didn’t say anything and she fair skipped out of the lift when we got to the ground floor. Skipping as much as her cankles allowed, anyway.

What sort of ill-mannered beldam doesn’t stop the spray from her sneeze? We were in a lift, not a fucking wind-tunnel, there was literally no place for her spittle and disease to go, and I swear I was still wiping a froth of slaver and Charlie Red off my glasses at lunchtime. I knew we were at war, but I thought it was always agreed that biological weapons are a no-no. I tell you now, if she ever leaves her window down, even just a crack, I’m going to make sure I push my sphincter through like a grandma’s kiss and fill her shitmobile with the foulest smelling flatus I can muster. And boy, can I muster it: I’m on Slimming World, remember.

Ah well. Revenge will come and it won’t be disappointing. Speaking of disappointment, did anyone catch the one-off special of The Crystal Maze last night? You have no idea how long I’ve hoped for a TV comeback for this show – it was truly my favourite viewing experience back when I was young. Well, that and trying to pause the telly on the brief flashes of cock featured on Eurotrash, something which Paul just confirmed he used to do as well. Ha. I once fell asleep with Eurotrash paused on my little portable CRT telly which created an unfortunate screen-burn when I remembered and unpaused it in the morning. It’s hard to concentrate on Fun House when there’s a few pixels of a Frenchman’s withered cock dangling under Martina’s chin, I can tell you.

Anyway, it was always my dream to go on The Crystal Maze, but they never answered my letters when I applied for the children’s special and then cancelled it before I became an adult, which is something I’m still furious about to this day. I would have even had a crack at it when that Ed Tudor-Pole guy was presenting, I’m not fussy.  I know that there’s a Crystal Maze experience opening in Manchester (London is just too far) but I don’t think it’ll be the same as a 31 year old man, unless they’ve replaced the Aztec zone with the Sofa Zone and one of the games is a three-minute sit down to catch my breath and ease my stitch.

That said, the remake on TV wasn’t too bad, as it happens. Stephen Merchant, a man I’ve always disliked simply because of his proximity to Ricky Gervais, made a decent fist of presenting and we both actually laughed out loud a few times at his quips. However, it suffered from what most decent shows on TV suffer with these days – celebrity. What value do producers think it adds to have Rio Ferdinand fumbling about trying to wire up a battery for three minutes? A man so seemingly thick that if he forgets just one more fact they’ll need to start watering him three times a week.

Part of the charm of the old show was watching Sue, a Clinton’s Cards sorter from Colchester, try to arrange coloured dominos in an arbitrary fashion or obtaining a grade two concussion from stotting her head off a balance beam. Michelle Keegan hanging up pub signs or Sara Cox dodging lasers holds far less appeal. The best thing they could do with The Crystal Maze is to inject genuine peril into it – make those lasers into 2000mW jobbies that slice your foot off whilst you cartwheel your way to the crystal, or make someone solve a Rubik’s cube whilst a crowd of their family hurl drawing pins at their eyes. Film it all with those awful GoPro cameras and have Adele fart out the theme tune and it would be an instant, guaranteed success. NOW Channel 4 will answer my letters, I’m sure.

Speaking of instant successes, let’s take a look at tonight’s recipe – fish cakes, chips and peas. I’m not going to provide a recipe for our chips because it’s as simple as cutting potatoes and putting them in an Actifry with a teaspoon of oil (2 syns) and a teaspoon of worcestershire sauce. Perfect every time. Amazon (at the time of writing) have the new model for only £99, so why not treat yourself? The peas are from the Tesco Value vintage and are artfully cooked in an old jug in the microwave. I know, where’s that Michelin star when you deserve it? Let’s get to the fish cakes, shall we? Fish cakes aren’t usually something I’d go for at the chippy – I like a haggis and a large chips with curry sauce, thanks. I like to know at least something has died in order to feed me.

fish cakes, chips and peas

to make fish cakes, chips and peas you will need

  • 250g cod or haddock (frozen is fine – it’s what we used, just make sure it’s defrosted)
  • 2 medium-sized potatoes
  • 1 egg, beaten
  • 1 tsp dijon mustard
  • 2 spring onions, finely sliced
  • 50g panko (9 syns)
  • 1x 60g wholemeal roll, blitzed (1x HeB)

This makes four big fishcakes, feel free to make eight instead and syn them down accordingly.

optional: for the lemon and caper mayonnaise

  • 6 tbsp extra-light mayonnaise (Morrison’s NuMe range is only 1 syn per tbsp)
  • zest of half a lemon
  • 2 tsp lemon juice
  • 1 tbsp capers

By the way, you don’t need to serve it on a board like a pretentious twat like we did, just use a plate and be done.

to make fish cakes, chips and peas you should:

  • peel and quarter the potatoes and bring a pan of water to the boil
  • simmer for about 15 minutes, until tender, and then drain and mash
  • meanwhile, heat a large frying pan over a medium-high heat, and a bit of oil and cook the fish fillets for about 4 minutes each side
  • remove the fish from the heat, flake with a fork and add to the mash
  • add the beaten egg, spring onions and mustard to the fish and potato mix and stir well
  • divide the mixture into four and press into four burger shapes
  • in a shallow dish, mix together the panko and bread roll crumbs
  • gently dab the fish cakes into the panko, making sure each one is well coated
  • clean out the frying pan and add a few more sprays of oil over a medium high heat
  • gently add each cake to the pan and cook on each side until golden brown
  • to make the lemon and caper mayonnaise, just mix all the ingredients together
  • serve on a plate, put it into your mouth, chew, swallow and start turning into poo – it’s really this simple

Is your head battered from following these simple instructions? You ain’t seen nothing yet.

Enjoy! I know that you can make fish cakes syn free if you try but look, this is crunchy, tasty and filling – use your syns for a decent meal. It can’t all go on Bellabrusco, you know.

For more seafood, fakeaway or, I dunno, other recipes, click the buttons below.

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Cheers!

J

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October 9, 2016

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breast, low syn, lunch, mince, panko, poultry, recipe card, savoury snacks, snacks, speciality ingredients, taster ideas

droptober recipe #9: chicken cakes

Chicken cakes? I know, it sounds as appetising as sleeping face-down in the cuddle-puddle after a hot session with orange shitbag Donald Trump, but please, bear with me. You can have fishcakes, yes? Well these little buggers are gorgeous, trust me. Like a chicken nugget only you’re not spending ten minutes afterwards thinking about whether you’ve just eaten a bumhole, eyelid, or combination of both.

Only a recipe tonight, mind, as we’re busy working on something exciting. Well, I am, Paul’s busy ironing. WHAT AN EXCITING LIFE EH. This recipe makes about eight or so cakes, and I’m synning them at half a syn each rather than the 0.75 syns that it should be. Don’t tell Mags, eh?

OH one thing. We’ve had word that there’s a Slimming World group in Cornwall somewhere where one of the members is printing off the recipes and selling them as a booklet. Please, don’t do this. We do this for free and we want it to stay that way. If you want to profit from our hard work, at least ask. Don’t be a fucknugget about it.


chicken cakes

to make chicken cakes you will need

  • 500g chicken (or turkey) mince (or chicken breasts, whizzed up in a food processor)
  • half a red, yellow or orange pepper, diced
  • 1 onion, finely chopped
  • 1 pinch chilli flakes
  • half a chicken stock cube
  • 2 garlic cloves, minced
  • 4 tbsp extra-light mayonnaise (2 syns)
  • ½ teaspoon salt
  • ¼ black pepper
  • 2 shakes Tabasco sauce
  • 25g panko (4½ syns)
  • 1 egg, beaten
  • 2 tsp dijon mustard (1 syn)

to make chicken cakes you should:

  • in a large pan, spray in some oil over a medium-high heat and add the onions, pepper, chilli flakes and crumble in half the chicken stock cube, and cook together for about 3 minutes
  • add the garlic and cook for another minute
  • add HALF of the raw chicken mince (you read that right – trust me) to the pan, and cook until cooked though – it’ll take about 3 minutes
  • remove from the heat and set aside to cool
  • in a large bowl, mix together the mayonnaise, salt, pepper, tabasco, panko, egg and dijon mustard
  • add the cooked chicken (wait until it’s cool enough to hold) and the remaining raw chicken (it’ll be fine! honestly!) and mix really well together
  • divide the mixture into 8 balls and flatten each one into a burger shape (this burger press is only £3.50 and will do the job nicely)
  • plonk onto some greaseproof paper so they don’t stick and pop in the fridge for about half an hour to let them firm up – pour yourself a gin
  • spray a large frying pan with oil and whack on to a medium-high heat
  • using a spatula, add the chicken cakes to the pan (you might need to do it in batches) and cook for about 4 minutes per side until cooked through
  • serve and enjoy!

We served with chips and some extra-light mayonnaise because we’re classy bitches. Want more recipes? Click the buttons below!

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Enjoy!

J

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August 16, 2016

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american, breast, fakeaways, fast food restaurants, low syn, lunch, panko, poultry, recipe card, salad, sandwiches, savoury snacks, snacks, speciality ingredients, taster ideas

mcdonalds-style crispy chicken wraps

Have you stumbled onto this blog, face agog with the idea of a mcdonalds-style crispy chicken wraps, but Slimming World friendly? Well, you’ve come to the right place. But first, some nonsense. There’s always nonsense!

I had a half day off work today. Now, that might not sound very exciting – a Tuesday afternoon all to myself – but it was glorious. I love Paul to bits (even if he cuddled into me the other night, whispered ‘who has a sexy arse…’ and then followed it up with ‘not yours, your arse smells like death‘) but see a day where I can do my own thing and trot about is never a bad time. I decided, possibly against my better judgement, to go for a walk in the woods again – this time to a place called Plankey Mill. The weather decided to play ball, my morning’s work wasn’t too strenuous and, with all of the impulsiveness of someone who says he is trying to save money but finds the whole affair rather boring, I bought two annual passes for me and Chubs McGee for the National Trust so that I wouldn’t have to pay £2 for parking. Makes sense, right?

I did, somewhat mischievously, put myself down as a doctor (I have health anxiety, I spend all day diagnosing myself with various illnesses, so it sort of works) and Paul does as a ‘Rear Admiral’. Well, he’s certainly swabbed more than his fair share of poop decks, the filthy swine.

Plankey Mill is a charming walk along the River Allen and we used to go there a lot as children, possibly because it was free, possibly because my parents were hoping we’d fall in and be swept away to pastures new so they could jet off to Ayia Napa and open an English Breakfasts bar called Sticky Fingers. I remember it fondly through nicotine-tinted glasses and thought it would be the perfect place to spend an afternoon. I remember reading that most of the path had been swept away in 2014 but thought that the National Trust must have sorted it by now, given they had Rear Admirals in their ranks.

I was right, but only sort of. I turned off the A69 just outside of Hexham after spending a good ten minutes shouting animatedly at the back of a caravan, who I can assure you was in absolutely no rush at all, thank you very much. When I eventually managed to overtake I snuck a glance at the driver and yep, easily 125 years old, driving with that eyes-on-the-road-fixed-lips-no-nonsense expression that they always have. I like to think he pulled over later and felt guilty about holding up the traffic, or, even better, drove into a tree in an explosion of MDF and travel kettle shrapnels. Either or.

The first problem arose when, after lulling me into a false sense of security with one bold road sign, the directions to Plankey Mill suddenly stopped, and I found myself hurtling along single-file tracks with only sheep nodding at me as company. After farting about for a good twenty minutes I decided, somewhat reasonably I might add, that it was unlikely that a river walk would take place at the very top of a hill, and so spun the car around and down an unmarked path. After half a mile or so of uncertainty, a tiny sign that I assume Emperor Hadrian put up as a side-project appeared and I knew I was on the right path. Sadly, there was someone else on my path, an Audi coming in my direction. Single file, remember.

Now, because this is going to make me sound like an arsehole, let me preface the next bit with a simple fact: she drove past TWO passing places and then up the hill AFTER she saw me. I had nowhere to pull over. Look, I’m no good with words, so I built you a CGI representation using only the top-end computer software. It took me hours:

explain

So there she was, in her spotless white Audi, nasty cheap sunglasses making her look like a bee, all but demanding I reverse my car back up the twisty turny hill. Well, no, that’s not happening. I stood my ground. So did she. Mexican stand-off style. Eventually she folded like a cheap suit and began the labourious process of reversing down the twists and turns, only she did such a piss-poor job of it she ended up in the muddy verge twice AND she had to go back to the first passing point she passed as in the time it had taken her to realise that an Audi doesn’t mean she’s Queen of the Road (my title), another car had pulled in behind her.

I make no apologies for it, I really don’t. I gave her a sickly little wave and a tinkly  ‘thanks EVER so much’ as I drove past her and she looked absolutely furious. You can imagine just how much distress that gave me. I carried down the track and eventually ended up where I remember we used to park way back when, in a little field by the river.

Only now – of course – the farmer had decided that he really ought to squeeze a few pennies from everyone and had put a gate on the road, only accessible by the payment of £2 into the honesty box. I know, it’s £2, but come on. This is what I hate about Britain – if there’s a chance to shake some money out of your pockets, by god people will find it. Already grumbling, I parked up amongst discarded disposable BBQs, empty bottles and other such nonsense. It was a mess and a bloody shame. Nevertheless, I decided to crack on and make the best of it, knowing that the beauty of the countryside would soon envelop me. I fair pranced over the wee bridge crossing the river (though I was surprised not to find the farmer at the other end asking me for £3 towards the wear and tear I’d placed on the steel cabling) and happened across another sign. Perhaps it would warn me of poisonous plants or a diversion or something else equally as arresting.

No, the bloody path was closed. The 2014 landslide had taken away a good chunk of the path and it just wasn’t safe. I did ponder as to whether they were planning on waiting for another flood to see if a replacement bridge would be washed down the river but the thought provided little comfort. The sign did helpfully point out that there was another path back over the river that would take me to roughly where I wanted to be – all I had to do was to follow the path marked in brown. Listen, I’ve been following ‘the brown path’ all my life, mate, and even the thought of an extra mile didn’t deter me.

The fucking cliffs did, though. Brown path my arse! I crossed the river, searched high and low for the start of the brown path (clearly marked it said – with what, a sheer rock face?) and could I buggery find it? There was no path. Of course not. Perhaps if I’d thought ahead to bring my crampons (in fact, I would need to have thought even further ahead than that, as I’d need to learn what a fucking crampon is first) I could have deftly made my way along like a morbidly obese Spiderman, but no. Hmm.

On the verge of giving up, I spotted one more public footpath heading in the opposite direction and made for it, only to find the very first field was full of cows. I hate cows. They trouble me. Yeah, they’re happy enough eating all day and shitting everywhere, but so is Paul, and I don’t have the risk of being turned into a lumpy paste on the floor by him. You can’t trust a cow, especially when they’re hot and skittish. Speaking of hot meat…

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I threw up my hands in a camp display of annoyance, stomped back to the car and sulked for five minutes. All I wanted to do was to walk: how rare to hear someone of my bulk say that. But no! Plus I’d wasted two fucking pound to park my car, read a sign and be disappointed from quite literally every direction. I spun the car round, made for the gate, waited for someone with a face like a charity shop handbag to fumble the catch and open the gate for me, and sped off.

Luckily, my day was saved a mere mile or two later, when I spotted the actual car park I should have parked in, Staward Gorge. Oops. Clearly I was too busy singing along to something shite on the radio as I had managed to drive past it twice on my way in. Bah! It was quiet, though, and after sticking my temporary Rear Admiral badge in the window, I left the car and headed up into the forest, and it was wonderful. Very hilly in places, yes, and my ankles were protesting almost as soon as I got out of the car, but I walked for an hour or so in one direction before returning to the car, only passing a couple of old folk and a committed hiker on the way.

Can I quickly mention those hikers who go out for a quick walk in the country and yet dress up like they’re trekking the Hindu Kush? I can understand a trekking pole if you’re a little unsteady, but I passed one guy who looked, from a distance, like he was being fucked from behind by a wardrobe clad in rustling, luminous polyester. That can’t be comfortable. I’d understand if he was walking Hadrian’s Wall or similar, but it’s a 5 mile loop and frankly, if I can shift my colossal bulk around it without too much bother in my work shoes and Tesco Finest work trousers, so can he. I was tempted to ask if he was selling pegs when he walked past but frankly, he had a crazy look in his eye and I didn’t want to be found two months on face-down in the bushes with a telescopic peg hammer wedged in my arse.

I do recommend the walk, though – I can’t tell you how much I love living in Northumberland. The place is awash with beautiful, hidden idylls like this. Yes, you’ll break a sweat, but the feeling of reaching the top, being brought back to life with a National Trust defibrillator and then taking in the views of the rolling fields, shaded forest and little swirling river below, well, nothing beats it. I made my way back, cheer restored. One thing to note: I decided to go for a piss before the drive back only to find a big warning sign on the door from the National Trust telling me ‘HONEY BEES ARE NESTING IN THE ROOF – PLEASE USE CAUTION’. Caution? Nevermind fucking caution, use fucking napalm!

I jest, I’m all for bees, my garden is full of bee-friendly flowers, but christ almighty, there’s a time and a place and it’s not when I’ve got my cock out, I can assure you. I did think about chancing it, reasoning that if the danger was that high they’d shut the loo – but when I creaked open the door and heard the very loud, very threatening buzzing, I minced right back to the car, the need to urinate completely gone. All down my leg. No, not quite, but goodness me – who needs that type of threat when they’re having a piss? They might as well have put ‘Shit carefully, folks, as we’ve rigged one of the toilet seats with plastic explosives and a depth charge’. I haven’t heard such terrifying buzzing since I lived with Mary and I accidentally turned on what I thought was her thermos flask but turned out to be her robocock. I’m surprised she didn’t chip her teeth, the dirty bitch.

I decided to cap the day off with a visit to Brockbrushes (our local pick your own fruit affair), but after parking up and negotiating – in turn – the sausage shop, the ice-cream parlour, the garden furniture stand, the farm shop, the coffee shop, the herb garden, the bouncy castle, the second bouncy castle, the cheese stand and then finally, FINALLY, the bloody place where you get the baskets to go pick your own, I was told that they had no fruit. No raspberries to pick, no blackcurrants, no redcurrants, no nothing. Strawberries were ‘very limited’, apparently. I did ask the guy behind the counter if there was anything I could pick in the hope he’d at least have a sense of humour and suggest ‘your arse’ (like I would have) but he just shook his head grimly. This annoys me – picking your own fruit is literally the point of a pick-your-own-fruit farm. If they have no fruit, fair enough, but then put a bloody sign up on your fancy smiling strawberry sign by the side of the A1. Don’t waste my time. I took a huff and walked back to the car, stopping only to admire some farm-made cheese before realising I only have £270 in my wallet and thus, couldn’t afford it. I came home.

Now, that probably all sounds like I had a rotten day, but listen, I thrive on any excuse to have a moan and a whinge. I’m never happier then I am when I have something to kvetch silently to myself about. It’s just a shame for you guys that this is my outlet for it and you’re treated to 2000 words on what amounts to me driving to a river, walking a couple of miles and not buying strawberries. But you love it, you know you do.

What you’re going to definitely love, though, is this recipe. See, McDonalds isn’t great food, but it fills a hole and we bloody love their chicken wraps. But oh no: they’re between 17 to 25 syns or so each. Not worth that much. So we decided to make our own. Here follows the recipe! This makes enough for four wraps.

mcdonalds-style crispy chicken wraps

to make mcdonalds-style crispy chicken wraps, you’ll need:

  • 2 chicken breasts (which easily makes enough for four wraps, so if there’s only two of you, you only need one) (especially if you’re using a chicken breast from our Musclefood deal – click here – because you could beat someone to death with one of these)
  • 2 eggs, beaten
  • 30g panko (6 syns) mixed with black pepper
  • 125g fat – free natural yoghurt (fat-free, watch your syns)
  • lettuce
  • cucumber
  • four wraps – one BFree wrap is currently a HEB, but do check

Panko is a dried breadcrumb which is super crunchy and tasty. Buy it in big supermarkets or on Amazon by clicking here. If you can’t find it, whiz up a breadbun, but remember to syn it – though even then it’ll only be 1.5 syn per person if you use one breadbun for all the chicken.

to make mcdonalds-style crispy chicken wraps, you should:

  • cut the chicken breasts in half horizontally to make four thin breasts
  • dip each chicken breast into the beaten egg, shake off the excess and then dip in the panko
  • spray with a little spray oil and bake in the oven at 200 degrees for 15-20 minutes – you’ll get nice crunchy chicken
  • cut each chicken breast into three strips
  • heat the wrap for a moment or two in a dry frying pan
  • assemble the wrap by laying out the lettuce and cucumber, and then place the three strips of chicken on top
  • add a good dollop of whichever sauce from below tickles your fancy
  • fold the wrap up from the bottom, and then tuck in from the sides

Now, here are the four variants to help sex up your mcdonalds-style crispy chicken wraps:

  • to make a garlic mayo wrap: mix together 1 tsp garlic powder and 2 tbsp low-fat mayonnaise (Morrisons NuMe mayonnaise is just 1 syn per tablespoon!)
  • to make a sweet chilli wrap: making your own sweet chilli sauce is a clart on – pick up a supermarket one, which is roughly 1½ syns per tablespoon)
  • to make a BBQ bacon and chicken wrap: grill two bacon medallions (they’re in our MF box!) and make up the sauce from this recipe or use supermarket BBQ sauce for about a syn per tablespoon
  • to make the hot peri peri chicken one: mix together 125g fat free natural yoghurt, 1 tsp dried garlic, 1 tbsp sriracha (½ syn per tablespoon) and ½ tsp salt

We nicked the sleeves from the chicken wraps we had to buy from McDonalds to do the comparison with. I know, it’s a hard life. If you’re struggling to fold your flaps in, and I understand that’s a problem that comes with age, buy one of these wee things – it’ll hold your wrap!

Eee yes, we do spoil you. If you enjoyed our ‘taking a naughty meal and making a low syn version’ why not have a look at our KFC chicken zinger tower burger? If that doesn’t give you a wide-on, nothing will!

Looking for more fakeaway or chicken ideas? Click the buttons below…

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Mwah!

J

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August 3, 2016

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american, breast, dips, fakeaways, fast food restaurants, kebab shop, low syn, panko, poultry, quark, recipe card, savoury snacks, snacks, speciality ingredients, taster ideas

stuffed ‘n’ rolled crunchy chicken

Here for the stuffed ‘n’ rolled crunchy chicken and don’t want any of my nonsense ruining it? I know right? Well tough titty. If it’s any consolation, I don’t have a lot to say so I’m not going to keep you long, but I do want to fill you in on something exciting.

We have decided we are going to have a new theme on the blog next year: holidays. We love going away, but saving money means that we’re being sensible and not going away. Which is a shame, but we did have six holidays in ten months so really, restrain yourselves. I don’t want to end up with one of those vagina necks from being in the sun too much anyway. So, despite me being one literal click from booking Las Vegas for a December break just yesterday because I was bored at home, we’re being good.

However, next year, we’re doing ten holidays – to celebrate our ten years together (aw). Now, we’re not Rockafella, so these holidays aren’t going to be super glitzy and glam – the idea is that we have ten two-to-four day breaks away over the year, with a set budget for each one. Any money we don’t spend on one holiday can be rolled onto the next, do you see? I get a lot of comments from folks that our travelogues are hilarious, so hopefully this means even more of those. We’re trying to do different types of holiday too – so expect to see us in (possibly!) a proper roughing it camping style holiday, Amsterdam (good grief), possibly somewhere awful like Benidorm, a city break, a coach tour…we’re still mapping it all out – but it’s going to be fun!

I know what you’re thinking – set up a Paypal account and you lot will pay for us to travel the world. It’s tempting, but I’m just not that mercenary. But do us a favour, buy some bloody meat once and a while, if only to pay for the extra fat-seat that Paul needs on the plane. It’s called the cargo deck.

Speaking of meat…

Web

Right, let’s get to the chicken!

stuffed 'n' rolled crunchy chicken

to make stuffed ‘n’ rolled crunchy chicken, you’ll need:

  • 4 chicken breasts
  • 8 tbsp quark
  • 50g panko (10 syns)
  • 1½ tsp paprika
  • 1 tsp celery salt
  • ½ tsp black pepper
  • ¼ tsp garlic salt
  • ¼ tsp garlic powder
  • ½ tsp onion powder
  • pinch of basil
  • pinch of oregano

Can’t get panko? No need to shit the bed, just whizz up a wholemeal breadbun into crumbs. THINK OF THE SYNS SAVING.

to make stuffed ‘n’ rolled crunchy chicken, you should:

  • preheat the oven to 200ºc and line a baking tray with tinfoil
  • in a bowl, mix together the panko, breadcrumbs, paprika, celery salt, black pepper, garlic salt, garlic owder, onion powder, basil and oregano – mix it well as some of the ingredients have a tendency to settle at the bottom of the bowl
  • cut the chicken breasts in half lengthwise (like you’re opening out a book) so you’re left with 8 thin breasts – lay them out flat
  • dollop a tablespoon of quark onto the middle of each breast and roll up from one end – don’t worry if it isn’t neat or it oozes out – it won’t matter – and secure with a toothpick
  • drop each roll into the bowl mixture and sprinkle over the panko mix to get an even coating – it should stick quite easily but if it doesn’t just spray with bit of frylight
  • place each roll onto the baking tray and bake for 25 minutes
  • when done, gently pull out the toothpicks before serving

We served this with salsa – Doritos Hot Salsa is 1/2 syn for two tablespoons and you know what, life is too short to be chopping up a bloody salsa.

If you’re looking for more chicken recipes, click on the button below and drool on the carpet with wonder. From your top lips or otherwise.

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Cheers!

J

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August 1, 2016

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american, fakeaways, fast food restaurants, italian, low syn, lunch, mince, panko, poultry, recipe card, sandwiches, speciality ingredients

delicious buffalo turkey meatball subs

Are you dripping from both ends at the thought of these delicious buffalo turkey meatball subs? Well, I’ll get to them. I will, honest, but first, something awful happened yesterday.

I say yesterday, but it was a few weeks ago – I just didn’t want to write about it because I felt so bad. I’m not a man who easily shames – I’d need the priest to cancel his summer if I ever went into a confessions box – and I’m very much a ‘meh’ person when it comes to morality and decency, but sometimes even I feel penitent. I need to apologise genuinely to everyone out there who thought I was a decent person. Let me explain, OK?

Naturally, because I’m a gobshite, I’ll need to set the scene. It was a glorious summer day – the type of Sunday afternoon that is just fizzing with possibility – do you spend all day watching Four in a Bed re-runs on More 4 or the Come Dine With Me omnibus on 40D? Due to the weather being so damn warm we were at serious risk of bonding directly with our leather sofa so we decided, after peeling ourselves off the leather with a loud, wet fart, to ‘go for a drive’. My parents used to take me and my sister out to go ‘there and back to see how far it is’, and that’s exactly what we planned to do. An amble out in the car to shout loudly at the back of caravans and the front of BMWs.

As you may or may not know, we live near the Northumbrian coast, and it was a matter of minutes before we were beetling up the coast road, with Paul’s terrible taste in music playing loudly through the speakers of my car. That’s the deal. If we take my (better) car he gets to choose the music, meaning eight hours of Tracy Chapman Sucks The Joy Out Of Every Conceivable Situation. Meh, I like doing the driving so I let it slide. Anyway, we had only been going for about fifteen minutes when he turned the music off and turned to me, mischief writ large on his already burning, doughy moon-face, and suggested we go and look at caravans.

Well, I was shocked, let me tell you – Paul has all of his own teeth and isn’t unemployed, so why suggest a caravan? He explained that he didn’t want to buy a caravan, rather just have a nosey around, and that he had seen a sign for an ‘open day’ at a nearby caravan park but a few moments ago. I can’t say no to Paul – one look at his rheumy, beady eyes and I’ll give him the world.  Caravans have never appealed to me – I don’t see the joy in dashing away on holiday to look at the same four walls you’ve previously looked at for a long wet week. The ones I have been in always start of smelling of foist and sex and end up smelling of farts and shame, which perhaps says more about me. I’m not a snob, I’m sure there are some lovely models out there that don’t come in discharge-beige, but they’re just not my scene.

Nevertheless, I turned the car around under the guise of humouring Paul but really wanting to have a nose myself. I’ve always wanted to see how someone could find sweating in a plastic box so inviting. We pulled in at around 1pm with the idea that we would have a gander around a couple of caravans, maybe swear at some children in the bar and buy some cinder toffee for the drive home.

WE WERE THERE FOUR FUCKING HOURS. FOUR! Why? Well, this is the bit I feel I have to apologise for. We had no sooner walked in when some wonderful, charming, effortlessly polite young man hustled over in a veritable cloud of Lynx Africa and sat us down in a comfy chair. I immediately started mouthing DON’T SAY ANYTHING to Paul but he had his eyes on both ends of an eight-berth caravan with balcony and when asked if we’d like a coffee, said yes please. I could see at this point we’d be there a while NOW MY HUSBAND HAS COMMITTED US. Yep.

The guy was charm himself and I didn’t want to feel like we were wasting his time so when asked whether we were thinking about buying, I issued a vague ‘we’ve come into a bit of money but can’t commit today’ in the hope of appeasing him and getting away sharp. No. No, he couldn’t have had a firmer grip on me if he’d sunk his teeth into my scrotum. He promised us a look around, asked a few questions which Paul, lost in a reverie thanks to his machine-brewed cappucino, left me to deal with. I floundered but still the salesman pressed on. He asked us how often we would be visiting (never), what attracted us to caravans (nothing) (perhaps maybe the swinging), how long we’d been together, who held the purse-strings…

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Speaking of purse strings, feel free to blow the dust off your purse and buy some meat. Look at everything you get in our freezer filler – buy it and live like a meat-filled queen. I do.

Out we went. We were treated to an almost two hour tour of the facilities. As caravan parks go I’m sure it was lovely, but I just can’t relax when a good half of the men walking about look like they’re going to kick your teeth out through your arsehole and their wives have more writing on their knuckles than on the work experience bit of their CVs. We wandered down to the beach which afforded us wonderful views – and that part is true, I’ve never seen an aluminium smelter glint in the sunlight with such beauty – but listen, I know what gets discharged into the North Sea (hell, I’m responsible for the worst of it) and I don’t fancy bobbing out of the water with a turd-cigar in my mouth.

Actually, that point was highlighted a little later with the appearance of a ‘secret beach’, a little sandy cove hidden out of sight by virtue of a bit of marshland and the flats of the dried-up river-bed. Nothing says ‘enjoy a summer picnic with me darling’ like watching two seagulls fighting in the carcass of a bloated cat and a rat trying to free itself from a spent condom.

All through the tour the sense of feeling shit for wasting this guy’s time was growing, but we thought he’d be finished in no time and then we could slip away before most of his afternoon was wasted. But he just kept going with his endless energy. I don’t know who his girlfriend is but I bet she walks around with a huge smile and two pairs of chapped lips.

So much time passed that we couldn’t in all good conscience tell him we had only wanted to look around a caravan and nothing more. He extolled the virtues of the site-wide WiFi (because we would definitely want to be on the same network as some of the guys we’d spotted looking mournfully from their caravan windows, yessir), the on-site entertainment and the swimming pool. Actually, the pool looked great – it’s been ages since I’d had a verruca to pick at. I’m not going to fib though – whether it was the heat of the day, my body expressing shock at moving more than 100 yards under my own steam or just his excellent sales patter, the idea of owning a caravan here was starting to look more tempting. If only so I could lie down and scratch my feet with a match-box.

We finished the afternoon with the most awkward hour of my life – looking someone in the eye who was so keen for a sale that he skipped over my obvious attempts at deflection – we’re gay, Paul’s an arsonist, I have bail conditions banning me from being near old folk – with that deft, assured mannerism that must come from months of getting people off the fence and into caravan ownership. He asked for a number to contact me on and in my haste to get away I gave him the right number – which he then called a day or two later – thus this being the first instance of me giving my number of a guy and him not immediately scribbling it on a toilet wall with the annotation ‘CAN TAKE THREE AT ONCE’. We discussed finance packages, we discussed carpet options, whether I’d bring my own gas from home (I always do, I chortled, and the crowd went mild), park rules (which essentially boiled down to not nicking the copper from the exchange box and not being a grass), whether my parents would be interested and whether we’d need a two double-bed set-up. I exclaimed that we weren’t that fat which finally seemed to kill the mood and, after many promises that we would be in touch, we were able to slink away.

Paul made to put his Tracy Chapman music back on once we were in the car but I slapped his hand away and reminded him that as his cappucino had almost cost us £30,000 in 6540 crippling monthly payments, I’d choose the music. Our salesman called us a few days later and we explained that my parents hadn’t quite died just yet and that we’d be in contact and do you know, he was so nice – said no worries, thanked us for a lovely afternoon and bid us goodbye. I was so stricken with guilt that I immediately called back and asked if I could send a letter in about his wonderful customer service (and it really was – fair enough he chewed my ears off but he was polite, courteous and charming to an absolute fault) but he said we didn’t need to, as long as we kept him in mind if we ever wanted a caravan. I felt like I’d kicked a begging dog to death.

So, my apology then. A big, heartfelt genuine apology to the poor lad who showed us around for an entire afternoon with the impression we were going to buy a caravan. We weren’t. We had gone in just to have a nose about and were too cowardly to say we were just nebbing. In our defence, we did try to make it obvious we couldn’t commit, but you were so impassioned by your job that we didn’t want to break your spirit. There comes a point a couple of hours in when it’s too late to back out and we hit that point around the time of the secret beach. But: you were great, you really were, and if we ever do decide that we want to give up on life and get a caravan, we’ll come to you. I hope we’re forgiven. I still think of you when I get stuck behind a Shitcabin Deluxe-3000 on the A69 and even now the remorse is raw. Goodbye, Mr Caravan Man.

Now, before anyone kicks off, let me reiterate one thing: this blog is written for comic effect. Of course the folk at the caravan park weren’t exceptionally rough and I’m sure it’s a charming place to stay with kids. It’s not our cup of tea, no, but I’m not genuinely taking the piss. If you enjoy them, go, and have a whale of a time. I’ll watch from the car. With the windows up. In the height of summer. I’ll take the risk.

Oh, as an aside, remember my dislike of caravans for a much later post, won’t you? We’re planning something fun in 2017 which might just revisit them…

I love a Subway sandwich, and see we’ve made a marinara sub before which you can find right here. I’ve said 2.5 syns per sub – it’s actually a fraction less – but you have to make sure you’re using a HEB bun! Or Mags herself will come and smack your ankles in with an iron bar. It’s the rules!

buffalo turkey meatball subs

to make buffalo turkey meatball subs you will need:

serves 6

to make buffalo turkey meatball subs you should:

  • in a large bowl, mix together the turkey mince, celery, carrots, garlic, chilli powder, paprika, panko, parmesan and egg, and roll into 18 meatballs
  • heat a large frying pan over a medium-high heat and cook the meatballs until cooked through – turn them regularly!
  • when cooked, plop three into each bun and top with one tbsp of natural yoghurt, and 1 tbsp buffalo sauce
  • eat

Admittedly, it’s a sloppy eat and you’re going to end up looking like you’ve been the bullseye at a badly-gone-wrong bukkake party, but hey! Enjoy this fakeaway? Click the buttons below for more ideas on fakeaways, beef or poultry!

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Mwah!

J

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July 26, 2016

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barbecue, burgers, drinks, fakeaways, low syn, lunch, panko, recipe card, salad, sauces, seafood, speciality ingredients, syn free, taster ideas, vegan, vegetarian

slimming world bbq: zesty salmon burgers and a radish and pea salad

Goodness me, we’re still flogging this dead horse of Slimming World BBQ, are we? You have no idea how many times I’ve trundled the Weber out of the shed only for the skies to immediately blacken, the thunder start-up and the rain to come down so hard that I have to front-crawl past the recycling bins just to get back to the kitchen. Listen, when even God himself doesn’t want you to tearfully chew your way through the taste-explosion that is a Slimming World burger, you know it’s not a good idea.

Now, long time readers may remember I did an article way back in February of last year called james vs paul and it consisted of five things that annoyed him about me and five things that annoyed me about him. If you haven’t committed our various faults to memory – and if not, why not – you can find it here, together with a delicious recipe for chicken chow mein. Yeah, that’s right. Anyway, it’s due a sequel. You’ll be glad to know that we both still do every single thing that previously annoyed the other, but hey, fuck it, that’s marriage. Here’s five more – and, just like before, I’ve got right to reply on Paul’s critiques of me. Why? Because I have no gag reflex, and frankly if he wants to take advantage of that going forward, he has to let me reply…mahaha! Plus, I get the right to expand on my annoyances too. What a cad!

Paul’s five things that rile him about me:

  • there’s always coat hangers in our bed
    • aye, it’s a fair cop this one. See, I get ready for work about ten minutes after Paul, because bless, he has to get up and put the coffee on and turn the shower on for me. My reward for his wonderful kindness is to litter his side of the bed with coat-hangers from where I’m trying to decide what shirt to wear in the morning – the shirts then get put over the top of the door rather than hung up. I think Paul’s getting a complex that I’m trying to do him a mischief when every time he climbs into bed he gets prodded with the coat-hanger, but in my defence, they’re velvet
  • james never put liners in the tiny kitchen bin
    • meh. I can see Paul’s point, no-one wants smears of cat-food and whatnot on the inside of the bin. Fair enough. But Paul insists on buying a) tiny bins and b) massive bin liners. I wanted a lovely massive Brabantia bin but Paul knocked that idea on the head saying that we’d never empty it and we’d have what amounted to a vertical skip in the kitchen. Hmm. But then see he buys bin liners that you could drive a car through, meaning I’ve got to spend ten minutes flapping them out and trying to get them to sit in the tiny bin without just filling up the bloody container in the first place. It’s an ongoing, very middle-class problem, and it threatens to tear us apart at times
  • everything electrical is going to burst into flames unless it’s unplugged when not in use
    • again, I think this is unfair! I grew up on a diet of 999 and with parents who had a very casual attitude to fire safety and thus I think my fears are entirely reasonable. I’m a catastrophic thinker – if I leave a box of matches on the side, I’ll spend the day envisioning various ways that the cats will knock them to the floor, followed by them knocking on the gas-oven in fear, followed by spiders skittering around on the sulphur of the scattered matches, igniting and destroying my home. That sounds fair enough until you realise we don’t have a gas oven
  • socks, socks everywhere, as far as the eye can see
    • not fair: they’re not just my socks. For two tidy, professional men, we don’t half have a habit of leaving our socks scattered about in unusual places, and not just because they’re the wanksocks, we’re not 14 anymore. I don’t think I owned a pair of socks that didn’t crunch and crackle between the age of 12 and 19. But see in my haste to have my feet rubbed and squeezed (despite Paul’s entirely baseless remonstrations that it makes his hands smell like Roquefort), my socks will often just get discarded and forgotten until either Paul or the cleaner finds them
  • james’ genuine concern and worry whenever I hurt myself in a clumsy, hilarious manner
    • I may have reworded that a little. Paul is taking umbrage at the fact that when he hurts himself by a) tumbling over in that way only fat men can, b) burning his mouth because he’s so keen to eat he doesn’t let his food cool down or c) cuts himself on his edgy political analysis, I immediately respond by fussing over him and saying ‘what’s the matter’ eighteen times a second. Hmph. I think that shows only love and concern for my precious, gorgeous husband, frankly.

Hmm. Seems fair. Now it’s my turn. Because I’m the writer, I get to say what annoys me about Paul AND expand on it too. What annoys me about Paul?

WELL.

  • he can’t hoover to save his life
    • let me explain, as that seems a trifle extreme – we’ve got one of those fancy-dan digital Dyson vacuums that sit on the wall charging up until it’s needed, then you have exactly six minutes to flounce around the house shrieking whilst it vacuums at full power. That in itself is a mere inconvenience. No, it only becomes a problem because Paul vacuums up every single fucking thing on the floor rather than picking up the bigger bits – whole pasta twists, cable ties, shoes, you name it Paul’s tried to suck it up into the tiny drum and then spent 5 minutes gawping and swearing at the vacuum whilst it chugs and splutters because the tube is blocked. I swear, I spend more time poking around in the drum with a chopstick trying to dislodge errant nonsense than I do breathing in and out. I half expect to walk into our utility room to find our full-sized tom cat squeezed into the tiny plastic drum of the vacuum, mewing pitifully through a mouthful of dust and ped-egged-foot-skin
  • he always wants his back scratched
    • doesn’t matter where we are, I can blink and when I open my eyes, his shirt will be hoisted up over his tits and his back will be looming towards me with his plaintive cries of ‘up a bit down a bit go mad NO NOT THAT HARD’ filling the air – if I had the money, I’d get a HappyCow machine installed

Actually, balls to the list, let me just show you a HappyCow machine and tell me it doesn’t fill your heart with joy!

Look at that happy cow! It’s a video, so click play to see those eyes light up with life and joy.

That reminds me, don’t forget we’ve got a meat sale on:

What can I say, I’m an opportunistic bugger.

  • he can’t handle Sky Digital
    • we’ve been together nine years and still whenever we’re recording and watching Jeremy Kyle The Today Show and recording The Man With The 10 Stone Testicles Panorama, he’ll attempt to turn the telly over onto a third channel and then act perplexed when the TV says no. He also can’t fast-forward through breaks – it’s like he has a tremor when he presses the button during Hotel Inspector and suddenly everything is 30x the speed and unpaused just as Alex Polizzi’s giant smile is filling the screen and she’s climbing back into her Audi
  • he maintains that his Smart car is a sensible choice despite massive evidence to the contrary
    • I go to this well a lot and I don’t care. Going to buy anything bigger than a Rubik’s cube? Paul will spend ten minutes assuring me it’ll fit despite me advising him that the rules of physics still apply even if his car is the colour of a baked bean. Of course, once we’ve bought the BBQ / new SONOS soundbar / sack of potatoes and made our way back to the car park, he’ll realise that, whilst it does fit – just – there’s no space for me, leaving me standing in the car park cursing his name whilst he races home in the car at its top speed of 32mph before returning to pick me up not even a little bit contrite. We’ve had many a terse conversation whilst making our way slowly and uncomfortably back home, I can assure you
  • he wakes me up by farting, but not in the way you might expect
    • we both find farting absolutely hilarious – there’s few things funnier to our juvenile minds than a good taint-stainer, plea for help from Sir Knobbly-Brown, misguided burp, creeping hisser, floorboard troubler or an extended moment of steam-pressing your knickers, so that doesn’t trouble me in the slightest. No, if I’m woken up by a loud fart, I’ll spend the day chuckling. It only becomes a problem because we tend to spoon when we’re asleep in the morning and Paul manages to turn whatever food he’s had the night before – no matter how fine the ingredients, no matter how dainty the amounts – into concentrated pure death. I can’t tell you the amount of times I’ve been woken up in the morning by what smells like concentrated hate not so much filling my nostrils as filing them, peeling off skin and various bits of my olfactory system. It’s a bad job when you wake up gagging and reminiscing with longing for the smell of burning cows from the Foot and Mouth days. I grew up right next door to the farm that started it all and they said it could never happen again. Well it is – in Paul’s arse at 5.45am.

That reminds me, don’t forget we’ve got a meat sale on:

advert - summer-01

Mahaha. Hey, listen, those are his faults. But for all of those minor things, he’s still the man who I’ve only spent 6 nights away from and who makes me laugh right from the get-go as soon as I come through the door. There’s no regrets here and there’s not many couples who can say that!

Right, let’s get to the BBQ recipes before I well up like the big old pansy that I am.

Salmon burgers, eh? You know people say if it swims, it slims? Well pffft. Load of crap. I’ve been swallowing swimmers for years and I still chaff when I run. But we do need more fish recipes, so…

We found the recipe for the below from this blog and we’ve made it Slimming World friendly. I know, we’re heroes.

slimming world bbq

to make zesty salmon burgers you will need:

this is enough to make one – if you want more, just multiply the recipe

  • 1 wholemeal roll (HeB)
  • 15g panko (or use breadcrumbs, but panko is nicer) (4.5 syns for 25g, so we’ll say about 2.5 syns for 15g, just before I get angry letters and panko covered turds pushed through my letterbox from the more fervent of you)
  • 1 spring onion, sliced
  • 1 tsp soy sauce
  • 1 tsp lime zest
  • 140g salmon fillet (skinless and boneless)
  • 4 slices picked gherkins

to make the sriracha mayonnaise:

  • 1 tbsp Morrisons NuMe mayonnaise (or use any low-fat mayo – just check the syns) (1 syn)
  • 1 tsp hoisin sauce (½ syn)
  • 1 tsp lemon juice
  • 1 tsp sriracha (if you can’t find sriracha, any ‘hot sauce’ will do – Cholula is a good alternative!)

to make zesty salmon burgers you should:

  • add all of the sriracha mayonnaise ingredients into a bowl and mix well – plonk in the fridge whilst you do the rest
  • next, add all of the burger ingredients into a food processor and blend until smooth, except for the bun and gherkins – if you haven’t got a food processor, chop everything up and mix by hand – extra body magic!
  • shape into a burger shape – it only needs to be about 1½cm thick to cook evenly
  • add onto the hot grill of the BBQ and cook for about four minutes a side, or until it’s how you like it
  • spread half of the mayonnaise mixture onto each half of the bun and lay on the pickled gherkins
  • add the burger on top, and enjoy!

Before you start up – remember:

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This is panko. Dried, crunchy breadcrumbs.

10376317_999909273416009_6394605074995868893_n

This is not panko. This is pan k.o.

Easy!

Right, here’s a side suggestion. Because we’re super jolly hockey-sticks and what-ho, we’ve grown so many wonderful things in our garden this year, including a tonne of radishes and peas. If you’re not keeping up with the Jones, feel free to buy these items in a shop. I present our radish and pea salad! It’s really basic, but full of crunch and taste and hell, that’s probably a lot of speed food. This makes enough for four.

slimming world bbq

to make radish and pea salad, you’ll need:

  • a big handful of radishes – there’s no need to be precise, use as many or as much as you need
  • a big handful of fresh peas in their pods – you don’t want giant peas but rather baby peas
  • 3 tablespoons of white wine vinegar – or apple vinegar, or raspberry vinegar, or vinegar-tits
  • four or five spring onions
  • a tablespoon of rapeseed or olive oil (6 syns)
  • a nice sprig of fresh mint, chopped finely
  • a pinch of salt
  • a pinch of pepper

to make radish and pea salad, you should:

  • get a pan of boiling water, throw your peas (in their pods) into the water for a minute, then take them out and put them in iced water to stop them cooking through
  • the boring bit, sorry – julienne your radishes and pea pods – basically, cut the radishes into slices, and then the slices into matchsticks – this isn’t an exact science, so don’t sweat it – if there are big peas, pop them out into the serving bowl as you chop
  • you can use a mandoline slicer for your radishes, it’ll speed things up – and the one we use is only £7.99 – but BE CAREFUL, they’re dangerous bloody things if you don’t use the guard
  • very finely chop your mint and spring onions, including the green stalk
  • mix the oil and vinegar, pepper, salt and mint together – add maybe a pinch of sugar if you really want (neglible syns given this serves four)
  • put everything into a dish, mix with the ‘sauce’ and serve immediately

It’s a really easy salad but worth the time spent making it, trust me.

Finally, let’s go for a cocktail in the form of a Blue Hawaiian. I had a blue Hawaiian. This one is from Jamie Oliver, a man I rather enjoy despite his best efforts.

slimming world bbq

to make a blue hawaiian, you’ll need:

  • 35ml of decent white rum (3.5 syns)
  • 35ml blue curaçao (5.5 syns)
  • a couple of drops of coconut essence
  • 100ml pineapple juice (2.5 syns – Del Monte)

to make a blue hawaiian, you should:

  • get a cocktail shaker, throw everything in with a load of ice and shake it, shake it good
  • serve up on a load of crushed ice
  • serve it in a hollowed-out pineapple for that true access-day-visit-to-TGI-Fridays feel

Enjoy! I know it’s a lot of syns, but hey, it’s summer. If you can’t let your hair down and your boobs cool in this heat, when can you?

If you’re looking for more recipes for fish then you’re shit out of luck. There’s no many. But look, as a compromise, here’s a link to all of our beef and chicken recipes too.

beefsmallpoultrysmallseafoodsmall

J

 

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June 29, 2016

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american, beef, chip shop, fakeaways, fast food restaurants, kebab shop, low syn, panko, recipe card, savoury snacks, snacks, speciality ingredients, steak, syn free, taster ideas, vegetarian

crunchy cheesy steak bites and perfect onion rings

Steak bites and onion rings? Good heavens I know. Because this is going to be a super quick entry I’m giving you two recipes at once. You can manage it. Just bite down and push out.

GOOD NEWS: Samsung have been and fixed the hob, hooray, meaning we can bring back proper food to the blog as opposed to food you have to eat with your fingers. Tonight’s recipe was going to be a delicious pork and potato hash but when I went to photograph it, it looked like the top of a burnt knee. I’ll figure out a way to make it work and stick it on next week.

BAD NEWS: there’s only one more day left on our Musclefood sale – 10% off. If you’re sitting on the fence, please don’t. You’re running out of time, you’ll give yourself piles and let’s be honest, a wooden fence can only take so much stress. We’ve never seen so many orders come from one deal so don’t miss out 10% off our already amazing value freezer box! It’s a delivered chilled box of wonder – with 24/26 big fat chicken breasts, 800g of extra lean beef chunks, 2kg of extra lean beef mince and lots and lots of bacon. It’s usually £50 – which is cheap when compared to what you’d pay in the shop – but we’ve knocked off 10% for ONE WEEK ONLY. This brings it down to £45 – the cheapest it has ever been. Remember you can choose the date of delivery and payment doesn’t come out until your chosen date, so you can order in advance. To order, just click this link, add to basket, add the code TCCFREEZER and choose standard delivery – £45! Easy! But this is for ONE WEEK ONLY.

GOOD NEWS: We haven’t given up on the gym just yet. You know what’s sad though? We tend to go at around 11pm and the gym is full of the type of folk who are too shy to exercise with the skinny-minnies and the ultra-fit. I don’t see why and it makes me feel a bit sad. Admittedly, the music volume has to be doubled to counter the sound of the treadmills being splintered under hefty foot. Come on fatties, don’t be shy. You’re still doing better than anyone else just by being there. 

BAD NEWS: I’ve picked up the most annoying verbal tic, and I blame it all on a work colleague, who uses the ‘eh’ sound like one might reasonably use a full-stop. She makes me laugh all day long so I can quite forgive her but after doing it back as a joke, it’s now fallen into my daily rotation and I find myself saying EH really loudly mid-sentence. My dad is an absolute bugger for this – Paul swears my dad once interrupted himself mid-sentence by asking himself eh – and it seems I’m destined to follow in his footsteps.

Emma and I are engaged in a fierce game of pranks – I poured a load of red glitter into the seat of her office chair, meaning every time she sat down she coated her arse in red shiny glitter. She responded by leaving me a telephone message that a Mr Kipling called with an urgent message and to call a number which turned out to be the Mr Kipling cake factory. No wonder the receptionist seemed a little cross when I insisted I had an urgent message from the boss. As revenge for that, I stole the ‘e’ from her keyboard, so she filled my man-bag (murse?) with almonds. I retaliated by filling all of her coat pockets with the tiny bits of paper from inside a hole-punch, so she stuck watermelon post-it notes all over my desk when I was away logging off.  I’m not sure what happens next but I’m a bit worried this is going to escalate into her torching my house for a laugh and me holding her children hostage. Still, makes the wheel of the working day spin that little bit faster, and like I said, she’s an absolute love.

Anyway, the recipe please, gentlemen.

onion rings and steak bites

to make crunchy cheesy steak bites you will need:

to make crunchy cheesy steak bites you should:

  • bring the steak to room temperature
  • meanwhile, turn up the oven to 180 degrees
  • spread the pumpkin seeds out onto a baking sheet or ovenproof dish, spray with olive oil spray and sprinkle over a pinch of paprika
  • bake in the oven for ten minutes and allow to cool, and then grind in a pestle and mortar or chop them up with a big knife
  • mix together the salt and pepper and spread out onto a chopping board
  • gently dab each side of the steak cubes into the spice mixture and set aside
  • heat a large pan over a high heat and chuck in some sprays of oil
  • throw in the steak cubes and cook on each side for no more than 30 seconds – if they don’t sizzle, yer pan isn’t hot enough
  • take out of the pan and onto a chopping board and gently balance a mozzarella cube on top
  • quickly grill under a high heat until the cheese has melted
  • sprinkle on the pumpkin dust and serve

Not a fan of pumpkin seeds? Don’t need to add them. We won’t tell. We found a really nice smoked mozzarella in Tesco which we used and oh god, I’ve bored myself to death.

You can use panko for the next recipe. You’ll find panko, a type of dried breadcrumb, in most Asian supermarkets or in that ‘funny bit’ of the supermarket you don’t go into. You should. It’s a world of wonder and taste, although I did feel a bit Gary Glitter as I pushed my bottle of ‘Healthy Boy Sauce’ through the self-checkout. Don’t have panko? Just use an ordinary bun whizzed up, you common harlot.

to make onion rings you will need:

  • one big fuck-off onion sliced into rings
  • lots of black pepper
  • 1 egg, beaten
  • 60ml skimmed milk
  • 25g panko (5 syns)
  • 25g breadcrumbs (use half a HeB bread roll)

 

to make onion rings you should:

  • preheat the oven to 230 degrees and line a baking sheet with greaseproof paper
  • you’ll need two shallow dishes for this bit – the first one should have your egg and milk and pepper mixed together, and in the second mix together the panko and breadcrumbs (you could use all breadcrumbs if you wanted, but panko is much tastier, and if you use all panko all the better)
  • dip each onion ring into the egg and then into the panko – drag it around a bit so it gets nicely coated
  • place on the baking tray and spray with olive oil spray
  • bake in the oven for twenty minutes but keep an eye on them – you’ll know when they’re ready!

If you want even more taster ideas or snack suggestions, click the link before!

tastersmall

Cheers now. All the best.

J

Enjoy!

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May 15, 2016

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airfryer, american, beef, beef mince, classics, dips, dressings, fakeaways, fast food restaurants, italian, low syn, lunch, panko, persian, pork mince, quark, recipe card, sandwiches, sauces, savoury snacks, snacks, speciality ingredients, syn free, taster ideas, thai, vegetarian

taster night ideas for Slimming World

Looking for taster night ideas? There’s SEVEN recipes down below. I’m not surprised you want inspiration, nothing seems to strike fear into slimmers at Slimming World more than ‘we’re having a party next week, bring something along‘. Well, perhaps the words ‘let’s split the room in half, someone keep points, we’re going to do group activities‘. God I hate that. I’m too antisocial at the best of times but being forced to come up with a witty team name and shout out speed foods makes my throat hitch. For those not in the Cult of Mags, a taster night is where everyone is expected to bring along some food to share with the rest of the class and usually results in about twenty quiches and a box of grapes bought from the Co-op over the road by the lady who forgot it was on.

I struggle with taster nights because, as previously mentioned, I don’t like eating food when I don’t know how clean the kitchen it’s coming from is. Luckily I’m in a class now with people who do look familiar with a bottle of Ajax, but Christ, some of the sights I’ve seen in other classes, well I wouldn’t eat what came out of their kitchens even if it contained the antidote to a life-threatening poison I’d accidentally ingested.

Oh! A quick word. When a buffet is served up in class, try and allow the meek amongst us access to the food. A couple of years ago, in a class in Wakefield no less, Paul and I didn’t get any food because half the class – not the better half – dashed forward as soon as the ‘party’ began and formed one giant body of impassable bulk. It was like the Berlin Wall, only smelling faintly of chips. I’ve never seen food shovelled and devoured with such ferocity and I’ve seen Sicilian wild boars being fed. All I wanted was a (nothing-like-a) Ferrero Rocher and a few ‘JUST LIKE DORITOS’ crisps that I could have planed a door with. I had my revenge anyway – the wasabi peas that I put on the table thinking they were syn-free were actually about eight syns a handful. What can I say? My knowledge of the Mandarin language is a little rusty.

So, with all the above in mind, we decided to do a post on snacks, also fuelled by the fact it was Eurovision last night and we like to have a trough of food to work through whilst we watch our entry get annihilated. Before anyone says the UK will never win because ‘it’s too political’ and ‘no-one votes for us because of the war’, that was relevant maybe ten years ago and certainly isn’t now. Russia almost won it and well, that Putin’s been a bit of a tinker this year, has he not? We don’t win because we send absolute shite – po-faced, dreary, period-pain music with insipid staging and crap tunes. No doubt that Aldi Jedward can sing a tune and strum a guitar but they lost a singing competition where literally tens of people voted for someone else to be a winner. Why would that translate to success in the Eurovision Song Contest? EH? We need to send something amazing, with a massive chorus and an uplifting melody, not a song that would barely make its way onto the second CD in the Now That’s What I Call White Noise 87 compilation.

Anyway come on now, let’s get to the recipes, shall we? This is the spread.

taster night ideas

Fancy, right? On view then:

  • Bánh Mì balls with a spicy dip
  • our teeny tiny teriyaki tasters
  • sandwiches filled with syn-free egg mayonnaise and tuna and cucumber
  • sweet potato crisps with four different types of houmous
  • baked new potatoes with cheese and bacon topping

Out of sight:

  • spicy couscous balls
  • gin and tonic lollies

Three caveats that I’m going to throw in before we begin:

TWEAK

  • some of these recipes are ‘tweaks’ in the truest sense of the word – especially the crisps – and it’s up to you whether you follow the rule of synning them or not – tweaks being when you use an ingredient in a way it isn’t intended to be used, such as slicing a sweet potato to make crisps. I will mention it where appropriate. My own view (which you can find here) is that it’s better to be eating something made from a healthy ingredient than a processed packet of crisps. It boils down to this – 100g of sweet potato is around 85 calories, 100g of Walkers crisps kicks in over 550 calories. I’ll be fucked if I’m synning sweet potato crisps at the same rate as normal crisps. If you feel the need to be all frothy and leave a comment castigating me for my temerity, please save yourself the finger strain, wipe the spittle from your lips and simply don’t bother – personal choice;
  • a couple of these recipes you’ll have seen before if you’re a long-time follower, but I thought it would be handy to put them all in one place; and
  • as usual, I’ve given syn values for a normal portion and I’ll mention when it uses up a HEA/HEB. If you’re eating the entire buffet, you’ll need to think about how many HEB/HEA’s you’re using! It’ll make sense as we go along. Basically, each recipe stands on its own. Right? Right.

taster night ideas #1: sweet potato crisps with four different types of houmous:

taster night ideas

to make the sweet potato crisps, you’ll need:

  • a couple of big sweet potatoes
  • spray oil – a few squirts of Filippo Berio’s olive oil is only half a syn, and that’s all you need
  • chinese five spice

to make the sweet potato crisps, you should:

  • to make the crisps, use a microwave, it’s much easier
  • get a big old sweet potato and cut it to uniform thin slices – this is where having a mandolin slicer comes in very handy, because it’ll take no time at all to do the slices – buy one here and never look back, not least because it makes your food look great when it’s all uniform
  • arrange the slices on a plate, squirt with some spray oil, dust with chinese five spice (or indeed, any flavouring you want) and rub it in
  • microwave on full power – it usually takes about six minutes, but keep checking every couple of minutes, and once they start to look dry, turn them over
  • keep a proper eye on them mind, because they can burn easily once they dry out
  • once done, take them off the plate, set aside, and do the next batch

to make the four way houmous, you’ll need:

  • a few small tins of chickpeas
  • garlic cloves
  • fat free cottage cheese
  • a lemon or two
  • sea salt

to make the four way houmous, you should:

  • the basic houmous recipe is simple enough – for enough to fill one of those little square bowls above, you’ll want to use one small tin of cooked chick peas (syn free), a nice round tablespoon of fat free cottage cheese, a garlic clove, pinch of sea salt and some lemon juice. Blend it together, adding a little more lemon juice if you like it runny or keeping some back if you prefer it chunky. It’s up to you. You will save yourself so much time if you get yourself one of these little express choppers that Delia Smith was always going on about between tumblers of Scotch – you can find one here – it’ll make houmous in no time
  • to make the different variations, you just add a few ingredients:
    • lemon and garlic (add an extra couple of garlic gloves, a squidge more lemon juice and decorate with finely grated lemon peel) (don’t take the pith, literally, as that is very bitter – just the top layer, please)
    • basil and parmesan (10 torn basil leaves, 10g of shaved parmesan, bit of salt) – up to you if you want to syn such a tiny portion of parmesan but bearing in mind you’ll be getting what, 2.5g of it, I wouldn’t bother
    • pickled red cabbage (just a few chunks of pickled red cabbage and some of the pickling vinegar added to give it colour
    • paprika and sun-dried tomato – I chucked in 1tbsp of sundried tomato paste (1.5 syns, but again, through the laws of dilution, it’s up to you if you syn it)

Easy! Of course, if you don’t want to fart on making the crisps, just chop up some peppers, carrots and cucumber and use them instead to dip into your houmous. If you want our little serving dish, you guessed it, it’s on Amazon!

taster night ideas #2: teeny tiny teriyaki tasters:

teeny tiny teriyaki tasters

This makes enough for 36 sticky teeny tiny teriyaki tasters (fnar fnar), if you make them bigger, adjust the syns per ball. There’s 12 syns in the overall recipe.

to make teeny tiny teriyaki tasters, you’ll need:

to make teeny tiny teriyaki tasters, you should:

  • in a large bowl mix together the pork and the beef mince with the egg yolk
  • using a tablespoon, scoop out a spoon-size ball and roll into meatballs – do this for all of the mixture (you’ll need about 36 – if you want, you could weigh out each ball at around 27g each…but life’s too short)
  • heat a large pan over a medium high heat and add a couple of squirts of spray oil or, urgh, Frylight, bleurgh
  • cook the meatballs until browned all over and cooked right through – you WILL need to do them in batches
  • place cooked meatballs onto a baking sheet and place in the oven to keep warm whilst you cook the rest
  • when done, mix together the soy sauce, white wine, sherry, honey and ginger in a small jug and pour into the same pan you used to cook the meatballs and reduce the heat to medium
  • cook for a few minutes until the sauce has reduced and thickened
  • add the meatballs back into the pan and stir carefully to coat – I find it easier to tumble the meatballs in and then pick up the pan and gently slosh them around rather than trying to stir with a spoon
  • serve on cocktail sticks and sprinkle over the seeds – don’t sweat it if you can’t find these, you could easily leave them off and that brings the syn count to 1 syn for six – even better – but they look so pretty with the seeds on

taster night ideas #3: Bánh Mì balls with a spicy dip:

taster night ideas

to make Bánh Mì balls with a spicy dip, you’ll need:

  • 500g turkey mince
  • 1 onion (grate half of it, chop the other half)
  • 1 carrot, grated
  • 3 spring onions, finely sliced
  • 2 cloves garlic, minced
  • 2 tsp fish sauce
  • 2 tbsp soy sauce
  • 2 tsp of sriracha, (1 syn) (you can use any old hot sauce)
  • 1 egg
  • 25g panko (4.5 syns) (or use breadcrumbs from your HEB allowance)
  • ½ cucumber, thinly sliced
  • 5 radishes, thinly sliced
  • 1 tsp rice vinegar
  • 100g quark

to make Bánh Mì balls with a spicy dip, you should:

Full disclosure: we got this recipe from the fabulous cookingforkeeps.com – her recipe can be found here and looks equally as delicious – we’ve tweaked ours for Slimming World!

  • preheat the oven to 200 degrees
  • in a bowl, mix together the turkey mince, onion (grated and chopped), carrot, spring opnions, garlic, fish sauce, soy sauce, 1 tsp of sriracha, egg and the panko until combined
  • roll into 1″ size balls and place on a baking sheet lined with greaseproof paper
  • cook in the oven for twenty minutes
  • meanwhile, in a small bowl, mix together 1 tsp rice vinegar, 1 tsp sriracha and the quark to make a dipping sauce
  • slice the radishes and cucumbers as thinly as you can and skewer one of each onto a cocktail stick with the meatball

taster night ideas #4: little sandwiches:

to make little sandwiches, you’ll need:

taster night ideas

No need for a full recipe here, really. Take whatever bread you want from your HEB – we use Kingsmill Crustless Wholemeal bread, which you can have three slices of. Cut nice circles out of them, remember you eat with your eyes.

  • for the egg salad, boil up four eggs, break them up with a fork, add a tablespoon of quark, lots of black pepper, a chopped tomato and some spring onions
  • for the tuna – well, we’re old school, we just like tuna mixed with vinegar and served with cucumber. You could splash out and add a bit of Quark to bind it, I suppose…

taster night ideas #5: baked new potatoes with a cheese and bacon topping:

taster night ideas

to make baked new potatoes, you’ll need:

  • 1.5kg small salad-type potatoes
  • 100g fat-free fromage frais
  • 30g parmesan (1x HEA)
  • 4 rashers of bacon, all visible fat removed
  • 4 spring onions, sliced
  • chives

to make baked new potatoes, you should:

  • preheat the oven to 200 degrees (or an actifry with the paddle removed is just as good – Amazon are selling them for £125 at the moment too!)
  • prick the potatoes with a fork, spray with a little frylight and bake in the oven (or actifry) for about 45 minutes
  • grill or dry-fry the bacon until crispy and chop into small pieces
  • mix together the fromage frais, parmesan and spring onions and set aside
  • when the potatoes are cooked, leave to cool for about ten minutes
  • make a cross in the top of each potato and squeeze the bottoms to open them up
  • spoon in a little of the fromage frais mixture and top with bacon pieces and chives

taster night ideas #6: spicy couscous balls:

couscousballs

Please note: that’s an old photo, it’s actually now 4 syns for all the balls, but you’re not going to eat them all yourself anyway, surely? I’ll nip back in time and change the photo later.

Not worth making a full recipe breakdown for this, because it’s so, so easy. I use two packets of Ainsley Harriott’s spicy sensations couscous, which come in at 2 syns per pack made up with water (so don’t be adding butter, you cheeky buggers). Add the appropriate level of water (whatever it says on the pack) and leave to absorb. Fluff with a fork. Beat an egg and mix it into the couscous, then squeeze as many balls as you can out of the mixture. Pop onto a tray and stick it in the oven on 150 degrees for an hour or so – you want to ‘dry’ them out. Cooked low and slow, you’ll be laughing. For a dip, make tzatziki – greek yoghurt (I use Tesco Finest 0% fat – no syns) mixed with cucumber cut into tiny cubes and mint. Stir, chill, eat.

taster night ideas #7: gin and tonic ice lollies

taster night ideas

Again, no need for a full recipe. We mixed 25ml of gin with a glass of diet tonic, poured it into a cheapy ice-lolly mould like this £3 from Amazon and added a slice of cucumber. Between six, it’s half a syn each. Of course, it’s easy to customise this, put your pint of whisky in, add lime, add fruit, don’t add alcohol, do what you like!

OK, I hope that’s given you some inspiration. It’s certainly made my fingers ache!

Do me a favour though – share this page in as many facebook pages as you can, because taster recipes is one of the main things people need. Spread the love! Leave me your comments below!

Oh it’s worth noting, we did have a couple of drinks to get us through Eurovision, see…

taster night ideas

J

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March 23, 2016

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bacon, lunch, panko, pork, recipe card, speciality ingredients, syn free, taster ideas

savoury porridge with asparagus, sprouts and bacon

Oh I know, haven’t I gone all posh with the savoury porridge with asparagus, sprouts and bacon? We even chuck an egg on there. That’s a wee bit below.

Apologies that I forgot to post the last couple of days but well, I’ve been busy with work. For the first time in so long I’m actually learning something new and it’s great fun. If you knew what it was I was learning you’d probably think it was deathly dull but honestly, it’s nice to use my mind for something other than fart-gags and thinking about Paul’s willy what to cook for dinner (not Paul’s willy).

I’ve never been the best learner mind. I did very well at school despite my very best efforts not to and although I didn’t go to university (a decision I don’t regret), my grades have steered me where I want to go. I always wanted to be one of those people who could make snappy little flash cards and a schedule for revisions but my exam preparation happened to coincide with the arrival of broadband in our sleepy village, and let’s just say it wasn’t the books I was bashing. It’s lucky I only use my left hand for writing otherwise I’d have really been fucked in my English literature exam.

I’ve just asked Paul what his favourite lesson was and he replied ‘science’, which seems like a bit of a catch-all. Personally, I never had much truck with science – my physics teacher had a voice like a dying bee and made everything sound dull and our biology teacher made us watch a video of a baby being born which I think may have at least strengthened, if not concreted, my homosexuality. Chemistry was fun only because we had a teacher who looked like Professor Weetos and who you could genuinely imagine blowing a crater into the Earth. He once set the ceiling on fire during an experiment and given it was a) a bit of a run-down school and b) just before health and safety kicked in, the resulting toxic plastic smoke was rather spectacular. If I cough hard enough now I still get polystyrene flecks.

No, my favourite lesson was English (hence all the writing I do now, I suppose) but that’s mainly due to the succession of genuinely excellent teachers I had. My AS level teacher was also a friend of Dorothy and I used to try and shoehorn in as many references to me being gay in an unproductive attempt to be ‘asked to stay behind’. He was ever the professional. All those hormones. He could have split my complex sentence at any time. 

I’ve already talked about the time I ran out of the PE changing rooms shouting ‘I’VE GOT DIARRHOEA’ thinking it would get me out of cross-country only for the sadist teacher (and mind, he was both) to order me back and tell me ‘IT’LL MAKE YOU RUN FASTER’. He wasn’t wrong. Nothing gets you around the back of Newcastle Airport like the threat of filling your Diadora Borgs with yesterday’s school dinner. He once threw a blackboard eraser at someone so hard that it cracked a chunk of plaster (probably asbestos, actually) out of the wall behind. How he kept his job I do not know, although I’m sure the same school’s headteacher got fired for putting the naughty children UNDER THE STAGE when Ofsted came around, so I’m sure there’s a reason there.

I, rather disappointedly, only remember getting four detentions. One was for carrying a knife around school, which of course makes me sound all hard and dangerous until you realise it wasn’t a knife, it was a tiny gouging tool used to make a pattern in cork tiles during art class, and I only had that with me because I snapped the blade and didn’t want to get wrong off the teacher because he used to whistle through his teeth when he talked and it made it difficult not to laugh in his face. Well fuck me, you’d think I was walking round the school like the Zodiac Killer the way I was yelled at and threatened with permanent expulsion. It’s a bit hard to shank someone with a tool you could barely use to clean behind your nails with. 

Another detention – very unjust – was for suggesting a condom was a sensible thing to take on a survival course. My reasoning (which I learned from my little SAS Survival Book) was that it can carry up to two litres of water. Why, incidentally? Unless you’re rolling it onto a bull, why does it need to hold that much? Anyway, the home economics teacher (who I might add was the wife of the PE teacher, and clearly used the same razor he did to shave her top lip) threw me out for being vulgar. It wasn’t like I offered to put one on to demonstrate.

Detention number three was another injustice – I dropped a three-tier, full size wooden xylophone down two flights of stairs in a genuine accident. Of course Mrs Jinks didn’t believe me, put me in detention and didn’t even get me a credit for the fabulous melody it made as it clattered down the stairs and turned to matchsticks. Of course nowaways I’d be given a badge for displaying artistic integrity, which is certainly more than the xylophone did.

Finally, detention number four was a doozy – we used to have big jugs of fresh water on the table during lunch see, to help take away the taste of the horse arseholes they put in the stew. Anyway, someone stole my Pogs and put them in the water jug. My measured reaction was to turn around and punch him on the jaw, shaking a tooth loose. I wouldn’t care, but they were my duplicate Pogs and a shit slammer to boot, so really I suppose that detention was fair enough. Still, never disturb a fat man when he’s eating, it’s like poking a sleeping dog. Funny what writing this blog does – for years I’ve been confidently saying I’ve only ever been in one fight (and even that was over nothing – someone stood deliberately on my ankle during rugby, so I stood deliberately on his head) but now I can add this one to the mix. What larks.

Here, how the hell did we get to 1000 words just writing about school? I can’t even remember how I got onto the subject. Shall we get to the recipe?

IMG_2609

to make savoury porridge with asparagus, sprouts and bacon, you’ll need:

to make savoury porridge with asparagus, sprouts and bacon, you should:

  • preheat the oven to 220 degrees
  • spray a large pan with a few squirts of spray olive oil, add the onions and cook until softened
  • add the porridge oats and stir
  • add the stock and bring the mixture to the boil, then reduce to a simmer for about twenty minutes, adding salt and pepper to however you like it
  • while the porridge is cooking, spray another pan with a few squirts of oil and add the sliced brussels sprouts and cook for about five minutes over a medium-high heat, stirring frequently, until softened and slightly browned
  • add the garlic and stir through, then keep warm and set aside
  • in another pan, fry the bacon pieces over a high heat until crispy and yes, set aside
  • in a large, shallow bowl beat TWO of the eggs
  • dip the asparagus spears into the egg mixture and then roll in the panko – they just need a little bit – don’t go mad, you’re not covering up a murder
  • place on a baking sheet and bake in the oven for about 10 minutes
  • towards the end, cook an egg for each plate however you like it – we dry fry ours, but then we do have good pans
  • once everything is complete, serve and enjoy.

Of course, you can make this vegetarian friendly by omitting the bacon and replacing it with a giant mushroom and a faint smell of foist.

EASY. 

J