Tag Archives: chicken

Scallops or Chicken with Tagliatelle

Due to the likes and dislikes of my children, I sometimes struggle to come up with new meal ideas that we will all enjoy. And I don’t particularly wish to eat the same tried and trusted recipes, week in, week out. So I decided to experiment with making 2 variants on the same meal, either scallops or chicken with tagliatelle. The scallops were for son1 and me, whilst son2 who is very unadventurous could have chicken, oblivious to the fact that his had been cooked alongside the scallops.

Scallops with Tagliatelle


Scallops or Chicken with Tagliatelle

Ingredients (serves 3)

1 200g packet frozen scallops
1 chicken breast
2 cloves of garlic
2 tbsp olive oil
1 lemon
75ml chicken stock
150g frozen peas
salt and pepper
200g tagliatelle

Method

Defrost the scallops.
Defrost the chicken stock in a jug.
Squeeze garlic through garlic press.
Cut the chicken into small pieces.
Squeeze the juice from the lemon.
Add lemon juice to the jug of stock.
Bring a large saucepan of water to the boil.
Gently heat 1 tbsp of the olive oil in a wok.
Add chicken to wok.
Add tagliatelle to saucepan and cook for about 10 minutes.
Meanwhile gently heat other tbsp of olive oil in large frying pan.
Add garlic to frying pan.
After 1 minute, tip lemon juice and stock mixture over garlic.
Season sauce with salt and pepper.
Once chicken is almost cooked through, add scallops to chicken.
Turn scallops over after approx 3 minutes.
After approx another 3 minutes, tip sauce over chicken and scallops.
Add peas and cook briefly until peas are hot.
Drain tagliatelle and stir into wok.
Serve and enjoy, ensuring scallops are not on plate of anyone who doesn’t want.

Both boys gave me the thumbs up, so a good result.

Scallops or Chicken with Tagliatelle

Obviously this could be cooked with either chicken or scallops only. But I’d love to hear what recipes you cook multiple variants on.

Chicken with Tagliatelle

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BBQ Smokey Bacon Wrapped Chicken plus giveaway

Regular readers of my blog may remember that last year I was introduced to the Real Good Ketchup brand when I got a bottle as part of a competition prize. I used some in my meat loaf recipe which I shared with you.

I’m now a big fan of Real Good Ketchup which contains no added refined sugar and 70% less sugars and 70% less salt than other regular branded ketchups. It also has no artificial flavourings or preservatives. This is ideal for our family, particularly as son2 goes through ketchup at a rate of knots. He even has it in his favourite chicken and cucumber sandwiches. Ever since, I’ve been keeping my eye out for it to appear in my local branch of the Co-op, but sadly it hasn’t hit the shelves there yet, although can get via Ocado.

I’ve now received a bottle of the other flavour in the Real Good range, free to review. This is BBQ Smokey ketchup, which comes in a 285g glass bottle. And again with no added sugar.Real Good BBQ Smokey Ketchup

Of course, I had to try it out in a recipe so here is my BBQ Smokey Bacon Wrapped Chicken recipe. And for son2 who won’t eat bacon, I made some homemade chicken nuggets served with the BBQ Smokey ketchup as a dip on the side of the plate. You may page down for that recipe.


Chicken nuggets and BBQ Smokey bacon wrapped chicken

BBQ Smokey Bacon Wrapped Chicken

Ingredients (makes 6)

1 chicken breast
6 rashers of bacon
2 tbsp Real Good BBQ smokey ketchup
1 tbsp plain flour

Method

Cut the chicken into strips.
Sprinkle the flour over a chopping board.
Roll each chicken strip in a rasher of bacon.
Tip the BBQ Smokey ketchup onto a plate.
Place the bacon wrapped chicken strips on top of the ketchup.
Turn several times until they are smothered in ketchup.
Cook on a George Foreman grill (or similar) for about 8 minutes.
Serve with your choice of vegetables.
Enjoy.

Chicken wrapped in bacon



Homemade Chicken Nuggets

Ingredients (makes approx 20)

2-3 chicken breasts
1 slice of stale white bread
1 egg
salt
pepper
1 tbsp plain flour
1 tbsp olive oil

Method

Cut the chicken into small pieces.
Tear the bread into pieces and whizz to crumbs in food processor.
Season breadcrumbs with salt and pepper.
Beat the egg.
Sprinkle the flour on a chopping board.
Coat the chicken in flour.
Then dip in the egg.
Then roll in the breadcrumbs to fully coat.
Heat oil in frying pan.
Cook the chicken nuggets on a moderate heat, turning occasionally.
Serve with your choice of vegetables and BBQ Smokey ketchup.
Enjoy.

Homemade Chicken nuggets

3 of us loved the BBQ Smokey ketchup, but son2 preferred the original tomato flavour.

Real Good Ketchup is available in selected Morrisons Stores, Co-op, Ocado, Amazon, Wholefoods Market and selected health food stores. You can find local retail stores here http://realgoodketchup.com/find-your-local-store/.

Plus I’m hosting a rafflecopter competition to giveaway 1 bottle of Smoky BBQ flavour Real Good Ketchup to 3 lucky winners. Please note that winners can choose between receiving a product with Best Before date of end June 2018 or waiting until the next batch is made in late July.
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a Rafflecopter giveaway – Please click on the link to enter.

And you may see my other giveaways here.

I’d love to hear your ideas for a recipe using either flavour of Real Good Ketchup.

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Disclosure. This post includes a review of a product I was sent for free. All opinions are my own.

Bulk cooking chicken

I sometimes find it makes sense to buy a larger volume of meat and bulk cook two meals at the same time. This is what I did recently with chicken thighs. I cooked pesto chicken and potato at the same time as a chicken casserole. So no cooking required the next day.

Chicken Casserole with Cheesy Dumplings

Chicken Casserole with Cheesy Dumplings

Chicken Casserole with cheesy dumplings

Ingredients (serves 4)

4 chicken thighs
2tbsp plain flour
1 tbsp olive oil
350g jar of pasta sauce
100g self raising flour
50g cheese
50g suet
pinch of salt
5tbsp cold water

Method

Preheat fan oven to 180 degree C.
Spread the 2tbsp plain flour across a chopping board.
Place the chicken on the board and turn several times to coat in the flour.
Heat the oil gently in a large ovenproof casserole pot on the hob.
Add the chicken and brown slightly for about 5 minutes, turning halfway.
Pour over the sauce.
Place lid on casserole pot.
Put the casserole pot on middle shelf of preheated oven and cook for about 45 minutes.
Meanwhile grate the cheese.
Mix, flour, salt, suet and grated cheese in a bowl.
Add the cold water and mix to a dough.
Form into 8 dumpling balls.
Remove lid from casserole pot.
Place dumplings on top of casserole and return to oven for a further 20 minutes.
Serve and enjoy.

Chicken Casserole with Cheesy Dumplings


Pesto chicken and potato

Pesto chicken and potato

Pesto Chicken and Potato

Ingredients (serves 4)

4 – 6 chicken thighs (depending on size)
2tbsp plain flour
700g potatoes
4 small onions
50g basil
1 clove of garlic
30g pine nuts
30g parmesan
3 tbsp olive oil

Method

Preheat fan oven to 180 degree C.
Grate the parmesan.
Freshly pick the basil and wash leaves.
Place basil, garlic, pine nuts, grated parmesan and 2 tbsp oil in blender.
Blend pesto for a couple of minutes, until happy with texture.
Add extra oil if desired.
Peel and chop the potatoes.
Peel and top and tail the onions.
Spread the 2tbsp plain flour across a chopping board.
Place the chicken on the board and turn several times to coat in the flour.
Heat 1 tbsp oil gently in a deep baking tray on the hob.
Add the chicken and brown slightly for about 5 minutes, turning halfway.
Spoon pesto generously onto the chicken.
Add the potatoes and onions.
Turn a few times to coat with oil.
Spoon any remaining pesto over the potatoes and onions.
Cook on top shelf of preheated oven for about 50-60 minutes.
Serve and enjoy.

Pesto chicken and potato

I only used 2 onions in this dish, as the boys won’t eat onions, but I recommend 1 small onion per person.

I’d love to hear what food you bulk cook.

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Britmums Rustlers Burger Hacking Challenge

Britmums have challenged bloggers to take the #RustlersHack Challenge to use Rustlers Southern Fried Chicken Burgers in a crowd pleasing balanced meal. And as one of the first 100 to sign upto the challenge, I received a free £20 Tesco giftcard to buy Rustlers Southern Fried Chicken Burgers twin packs and other ingredients.

#RustlersHack Challenge

Now on days when we need something quick to eat, due to other commitments in our busy lifestyle, I have usually relied on the slow cooker for our family tea. But of course that does mean that I need to be organised earlier in the day.

And I have to admit that I do already enjoy a Rustlers Cheeseburger when working night shift with a microwave as the only cooking option. However I hadn’t introduced the rest of the family to the delights of Rustlers.

#RustlersHack Challenge

They really are quick, as they only take 90 seconds in the microwave. I did contemplate buying some of those micro-fries for the hack, since no point in waiting for the lengthy time it would take to cook oven chips. That would totally defeat the speedy plan. Instead I decided to opt for a more healthy hack.

#RustlersHack Challenge

I quickly chopped up some vegetables, prepared a salad, sliced a selection of cheeses, opened some dips and coleslaw and popped a few rashers of bacon on our new George Foreman grill. Then I let everyone choose what they wanted for their own hack, as it is much more fun for the kids to prepare their own.

#RustlersHack Challenge

Of course the boys avoided the salad.

#RustlersHack Challenge

And greedy son1 took 2 chicken burgers and hacked them into a double towering stack.

#RustlersHack Challenge

Here’s mine including a large dollop of peppered mayonnaise that came in the Rustlers pack. I did notice at 140g that it was a smaller portion size than their cheeseburger, but I still felt full after eating it. And of course this will make it ideal for little hands and mouths unlike the piggy below with his towering stack.

#RustlersHack Challenge

Son1 said it was the best burger ever, so I don’t think my personal Rustlers night shift stash will ever be safe in the fridge again.

I was also very pleased to note that the packet indicates that the burger uses only the finest quality chicken which is fully traceable to the farm of origin. And they are nice and affordable, currently retailing at £2.50 for a twin pack at Tesco.

So I do recommend you pop along to Tesco and try the Rustlers Burger Hacking Challenge yourself.

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Disclosure. This post mentions products I purchased using a voucher that I was sent for free. All opinions are my own. This post is an entry for the BritMums Rustlers Burger Hacking Challenge, sponsored by Rustlers.

#ThankGoodness for two quick tasty Bolognaise recipes

Britmums have challenged bloggers to take the Dolmio #ThankGoodness Challenge to create a nutritious mid-week family meal. And as one of the first 100 to sign upto the challenge, I received a bundle of groceries from Tesco.

Tesco Dolmio hamper

When it comes to cooking on a school night, a jar of sauce like Dolmio, is a great bonus for a speedy meal. And son2 prefers the flavour of it, compared to when I do make a tomato sauce from scratch.

What Is In A Jar of Dolmio

A jar of Dolmio Bolognese sauce contains no artificial colours, flavours, preservatives or sweeteners. Always a plus point as far as I’m concerned. And a jar provides 1 of your 5 a day portions of fruit and veg for a family of 4.

What a lot of food in the delivery. Certainly more than enough for two meals, which is what I’m going to share with you now. The first night I decided to make a Chicken Bolognaise with Char-grilled vegetables.

Chicken Bolognaise with Char-grilled vegetables

Chicken Bolognaise with Char-grilled vegetables

Ingredients (serves 4)

4 chicken fillets
1 500g jar of Dolmio Bolognaise Sauce
1 aubergine
1 green pepper
1 courgette
1 large carrot
1 medium onion
2-4 tbsp olive oil

Method

Peel the onion and carrot.
Deseed the pepper.
Prepare the vegetables, chopping the aubergine and onions into discs and the other vegetables lengthways.
Cover the wire rack in your grill pan with foil.
Preheat grill to a moderate heat, using combined grill / fan setting if you have that functionality.
Add 1 tbsp of the olive oil to a wok and heat gently.
Add chicken to wok and cook for about 25-30 minutes, turning regularly.
Meanwhile place carrots on the foil and drizzle with olive oil, brushing the oil over them.
Place under the grill.
After about 5 minutes, add the aubergine, again drizzling and brushing with oil.
After about another 5 minutes, add the onion, again drizzling and brushing with oil.
After about another 5 minutes, add the courgette, again drizzling and brushing with oil.
After about another 5 minutes, add the pepper, again drizzling and brushing with oil.
Throughout this, keep turning vegetables as required to avoid burning.
If necessary, cover those vegetables that are more well cooked with those that are less cooked.
Once the chicken is fully cooked, pour jar of Dolmio Bolognaise Sauce over the chicken.
Allow sauce to heat fully.
Serve and enjoy.

Chicken Bolognaise with Char-grilled vegetables

A really tasty meal. The next night I went traditional with a Spaghetti Bolognaise with the addition of some more of the fresh vegetables for the adults. The boys prefer theirs just as it comes.

Spaghetti Bolognaise

Spaghetti Bolognaise

Ingredients (serves 2 adults and 2 children)

500g beef mince
1 500g jar Dolmio Bolognaise Sauce
250g spaghetti
1 onion
1 courgette
1 yellow pepper
200g mushrooms
2 tbsp olive oil
50g Parmigiano Reggiano cheese

Method

Peel the onion and deseed the pepper.
Chop the vegetables.
Add a few drops of olive oil to a pan of water and bring to the boil.
Add 1 tbsp olive oil to a wok and heat gently.
Add 1 tbsp olive oil to a frying pan and heat gently.
Add the mince to the wok, turning regularly.
Add the spaghetti to the saucepan and cook for 8 – 10 minutes.
Add the onion to the frying pan.
After a couple of minutes, add the rest of the vegetables to the onion. stirring regularly.
Grate the cheese.
Once the mince is fully cooked, pour jar of Dolmio Bolognaise Sauce over the mince.
Allow sauce to heat fully.
Drain the spaghetti.
Tip spaghetti onto dishes.
Cover two portions of spaghetti with the bolognaise.
Stir vegetables into the bolognaise before serving the other two portions.
Serve with grated cheese and black pepper.
Enjoy.

Spaghetti Bolognaise

Yummy bolognaise and some leftover for me to take to work tomorrow.

Spaghetti Bolognaise

Spaghetti Bolognaise

We all enjoyed both these meals. And I’ve still got plenty of the groceries left to use.

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Disclosure. This post mentions products I was sent for free. All opinions are my own.
This post is an entry for the #Dolmio #ThankGoodness Challenge, sponsored by Dolmio. www.dolmio.co.uk/thankgoodness.

Chicken and New Potato Hash

When I was a child, my dad used to grow most of our own vegetables, but he never bothered planting potatoes, as he said they would strip most of the nutrients from the soil, so that there wouldn’t be anything left for the following year’s crop. Instead my parents used to buy huge sacks of potatoes straight from the farm which would last us for months. But occasionally when they came into season, my mum would buy some new potatoes from the greengrocer. I loved how the texture and taste always seemed better than the potatoes we ate the rest of the year.

Nowadays we don’t have to wait for the British crop of new potatoes to be in season. Good job as it is the middle of winter. Instead just pop along to the supermarket, where in Tesco, you’ll find Cypriot new potatoes on the shelf in branches nationwide until the end of March.

Cypriot New Potatoes

I received a free £10 Tesco voucher to purchase ingredients including Cypriot new potatoes for a tasty recipe. For me, a new potato is all about the texture, so no point mashing it, making soup or using it in the slow cooker. Instead I’ve opted to boil my new potatoes and then make them into a yummy hash.

Chicken and New Potato Hash

Chicken and New Potato Hash

Ingredients (serves 4)

500g new potatoes
100g frozen spinach
150g mushrooms
2 tbsp olive oil
150g cooked chicken
2 eggs
salt
pepper

Method

Scrub the potatoes to remove any blemishes, no need to peel.
Chop into small pieces.
Allow the spinach to defrost.
Chop mushrooms into quarters.
Bring a saucepan of water to the boil and add the potatoes.
Boil for about 10 minutes until just cooked.
Add oil to wok and heat gently.
Add the mushrooms and then the potatoes and stir-fry gently for about 5 minutes.
Mix in the spinach and chicken.
Season with salt and pepper.
Crack the eggs directly into the wok and mix in.
Cook until egg has set.
Serve and enjoy.

Chicken and New Potato Hash

I’d love to hear what is your favourite new potatoes dish?

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Disclosure. This post is an entry into the #CypriotNewPotatoes Challenge with Tesco and Foodies100. It mentions products I purchased using a voucher I was sent for free.  All opinions are my own.

Chicken and Lemon Traybake

I was inspired to try cooking a traybake by Easy Peasy Foodie who shared her Christmas Turkey traybake here. This sounded ideal for our Christmas dinner as I was planning to cook it at my parents’ house but also intending to arrive around midday, so time would be a limiting factor. However I wanted to try cooking a traybake in advance of Christmas, to avoid anything going wrong on the day, so this is the recipe that I came up with.

Chicken & Lemon Traybake

Chicken and Lemon Traybake

Ingredients (serves 4)

8 chicken legs and thighs
1 lemon
3 large potatoes
1 medium onion
8 mushrooms
2 sweet red peppers
8 cherry tomatoes
1 tsp dried rosemary
salt and pepper
2 tbsp olive oil

Method

Preheat fan oven to 180 deg C.
Chop the peppers into quarters lengthways.
Chop the lemon into 8 pieces, removing any pips.
Peel and chop the potatoes into small pieces.
Peel and chop the onion into 8 pieces.
Add the oil to a large roasting tray.
Heat in oven for about 1 minute.
Add all the vegetables except for the tomatoes.
Add the chicken.
Turn everything a few times to baste with the oil.
Sprinkle in the rosemary.
Season with salt and pepper.
Cover with foil.
Cook in preheated oven for about 1 hour, basting at intervals.
Remove the foil.
Add the tomatoes and cook for a further 10 minutes.
Serve with a selection of green vegetables and enjoy.

lemon & chicken traybakeWe all agreed it was a very tasty meal. And I felt happy and ready to then follow up by cooking a Christmas turkey traybake for 10 people. I used 3 roasting trays for such a large number and did as much vegetable prep as possible in advance at home before driving to my parents’ house. I used turkey steaks and a selection of vegetables comprising potatoes, baby carrots, parsnips, sprouts and sweet peppers, but cooked the pigs in blankets separately since the meal needed to be gluten-free for one person. Sorry no photos of my Christmas traybake, as too much else going on.

I’d love to hear your ideas for a traybake?

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Lemon Chicken

Happy New Year everyone. Shall we start the year with a recipe?

I’ve been trying to find a chicken meal that appeals to both boys. Son1 loves chicken curry best which son2 hates, although he loves plain chicken. And now I think I’ve found the answer with Lemon Chicken.

Lemon Chicken

Lemon Chicken

Ingredients (serves 4)

450g diced chicken
1 large lemon or 2 small lemons
100 ml chicken stock
1 tbsp soy sauce
1 tbsp honey
1 tbsp cornflour
1 tbsp plain flour
2 tsp olive oil

Method

Grate the zest from the lemon and then squeeze.
Mix together the lemon juice, chicken stock, honey and soy sauce in a jug.
Mix in the cornflour.
Stir in the lemon zest.
Microwave for about 1-2 minutes until the sauce thickens.
Meanwhile tip the plain flour into a flat dish.
Add the chicken and turn several times until it is fully coated in flour.
Add the oil to a wok and gently heat.
Add the chicken and fry for about 10 minutes.
Add your choice of vegetables and fry for about 5 more minutes until vegetables soften.
Stir in the sauce and cook for about 2 more minutes.
Serve with fried sliced potatoes and enjoy.

lemon chickenI’d love to hear what is your favourite chicken meal?

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Freezing a Cheesy Turkey Cobbler

When I’m cooking a meal, I like to cook additional portions to freeze to use later. Not only is this more energy efficient by filling the oven, it also means we have a supply of home-cooked food in the freezer. This is great for days when I’m working as I can get something out of the freezer ahead and it is ready to heat when we arrive home. So much more tasty than relying on shop-bought ready meals and as I’ve mentioned previously, it is vital in our household that we always have an early evening meal, since son1 has to have a food-free hour either side of his daily chemotherapy every night.

So I was very pleased when Just Catering Supplies offered to send me a selection of my choice of their products free to review.

Just catering supplies

I received the following items.
A pack of 9 Kingfisher medium foil food containers & lids
A double portion size foil container and matching lid
A mini portion size foil container and matching lid
A circular foil container and matching lid
Roasting bags
Non stick baking paper
Cling film

I was very pleased to see that they offer a wide range of foil containers from mini to bulk catering. Prices are very good, starting at 5p for some sizes and even lower per unit when you purchase in bulk.

Just catering supplies


First I chose to cook a Cheesy Turkey Cobbler. With the different size foil containers, I was able to vary the ingredients slightly according to everyone’s taste. Son1 prefers raw vegetables on the side rather than cooked whilst son2 is happy with broccoli only. So two individual portions for the boys, a double portion for me and my other half plus an extra single portion ready for freezing.

Turkey Cobbler

Ingredients (serves 5)

300g turkey mince
1 medium onion
100g broccoli
40g frozen sweetcorn
40g frozen peas
1 tbsp olive oil

For the cheese sauce:-
50g plain flour
50g margarine
500g milk
100g cheddar cheese
salt and pepper

For the cobbler topping:-
200g self raising flour
50g margarine
150ml milk
50g cheese
salt and pepper

Method

Chop the broccoli into florets and then cut further into small pieces.
Chop the onion.
Grate the cheese.
Preheat fan oven to 200 deg C.
Add olive oil to a wok and heat gently.
Add the turkey mince and cook for about 10 minutes until browned.
Remove 2 portions of turkey and place in individual foil containers.
Add onion to the wok and continue to cook until soft.
Place in 1 double and 1 individual foil containers.
Add broccoli to all bar 1 of the individual foil containers.
Meanwhile cook cheese sauce as follows.
Melt margarine in jug in microwave.
Mix in plain flour.
Gradually stir in milk until smooth.
Heat in microwave until thickened stirring at 1 minute intervals.
Season with salt and pepper.
Mix in grated cheese.
Pour cheese sauce over turkey.
Meanwhile make cobbler topping as follows.
Sieve self raising flour into a bowl.
Add salt and pepper.
Rub in margarine.
Add grated cheese.
Mix in sufficient milk to draw mixture into a ball.
Divide ball into small balls and flatten into rounds.
Place 2 or 3 rounds onto each dish.
Place foil containers onto a baking sheet.
Cook in preheated oven for approx 20 minutes.
Serve hot and enjoy.

turkey cobbler

Cheesy Turkey Cobbler

I froze the extra portion after the sauce had cooled prior to baking in the oven, but alternatively you could bake it before freezing. Just remember to let it cool first.

Cheesy Turkey Cobbler

Secondly I find the most economic way to purchase chicken is to buy a whole chicken. Cook it, use what we require for that day’s main meal, remove the rest from the bones and split between fridge and freezer according to meal planning. The carcass can then be made into stock and frozen too.

So I placed the raw chicken into one of the roasting bags and cooked in the oven. Once it was cooked I cut a corner off the bag in order to tip out the juices. I used some of the juice in gravy whilst the rest was put aside for making the stock. I then removed the chicken from the bag, served what we needed for our meal, whilst leaving the rest to cool. I later shredded the rest of the meat. A little went in the fridge but most was frozen as follows. I laid baking parchment over a chopping board, folding it over the ends of the board. I then spread the chicken out in a single layer over the baking parchment and wrapped cling film right round the board and popped it in the freezer overnight. The next day I took it out of the freezer. It was nicely frozen in individual pieces. The mini foil container was a good size to hold a portion ready to go back in the freezer for later use.

cooking and freezing chicken

And watch out for another post soon when I share my salmon and pesto pie recipe. The circular foil container was ideal for this.

In summary, I was very pleased with these products, both for quality and price. Do take a look at the Just Catering Supplies website. They have lots of other products in their range like plastic containers, cake cases, paper plates, napkins and tablecloths. There are some nice Christmas and New Year party themes.

Finally I have a couple of offers to share with my readers. Firstly if you wish to earn extra cash, there is an opportunity to become a distributor for Just Catering Supplies. To find out more, click here. Secondly you may get £10 off when you spend £65 or more at sister company Just A Rug with code JAR10.

So do tell me what meals you cook extra and then freeze?

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Disclosure.  This post is a review of products I was sent for free.  All opinions are my own.

Stir-fry chicken noodle with satay sauce

Although I often cook stir-fry, this is the first time I’ve ever tried making a satay sauce.

Chicken noodle with satay sauce

Ingredients (serves 4)

225g peanuts
2 tbsp olive oil
1 onion
1 tsp chilli oil
1 tsp brown sugar
1 tbsp soy sauce
400 ml cold water
250g noodles
75g cooked shredded chicken
50g leek
1 large carrot
50g frozen peas
50g frozen sweetcorn

Method

Add 1 tbsp oil to a wok and heat gently.
Add peanuts and cook for 5 minutes, stirring occasionally.
Allow to cool.
Whizz in a blender.
Chop the onion and leek.
Cut the carrot into julienne strips.
Add onion and chilli oil to wok and fry gently for a couple of minutes.
Stir in sugar, soy sauce and water.
Bring to the boil.
Add blended peanuts.
Simmer for about 10 minutes until the sauce has thickened.
Meanwhile cook noodles according to packet instructions.
Add 1 tbsp oil to a frying pan and heat gently.
Add leek and carrot and stir-fry for about 5 minutes.
Add the frozen peas and sweetcorn and chicken.
Continue to stir-fry for about 3 minutes.
Serve noodles topped with stir-fry topped with satay sauce.
Enjoy.

stir fry chicken noodle with satay sauce

This was a delicious flavour and I shall be making it again.

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