Onions with Parmesan and Cream

I would normally eat these deeply savoury baked onions as a side dish to cold roast beef or chicken. I have also eaten them as a main course on a bed of brown basmati.

onions – 4 medium to large
whipping or double cream – 3oomls
grated Parmesan – a good handful

set the oven at 180F Gas 4. Peel the onions and bring them to the boil in a deep pan of water. Leave them at a bright simmer for about 25 minutes, until tender. Lift them out with a draining spoon.

Slice the onions in half from root to tip and put them cut side down in an ovenproof dish. Tip the cream over the onions. Season with salt, pepper and grated cheese and bake for 25-30 minutes till golden and bubbling

Oven Baked Thai Chicken Rice

• INGREDIENTS
  
• 
  
• 1 tbsp vegetable oil
• 1 onion , chopped
• 400g pack mini chicken fillets
• 4 tbsp Thai green curry paste (we used Bart's) , or use less for a milder taste
• 250g basmati and wild rice mix, rinsed (we used Tilda)
• 2 red peppers , deseeded and cut into wedges
• finely grated zest and juice 1 lime
• 400g reduced-fat coconut milk
• handful coriander leaves, to serve

  Serves 4

  Preparation and cooking times

  

  Prep 5 mins

  

  Cook 30 mins

  1. Video tutorial: Softening onions

  

  1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.
  2. Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.

  Per serving

  510 kcalories, protein 32g, carbohydrate 59g, fat 18 g, saturated fat 10g, fibre 2g, salt 1.02 g

• taken from BBC Good Food website
  
• 
  

CHEAT'S CHICKEN TIKKA MASALA

Cheat's Chicken Tikka Masala
Chef: Antony Worrall Thompson
Category: Poultry
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 25 minutes
INGREDIENTS

For the chicken:
• 2 tbsp sunflower oil
• 1 large onion, sliced
• 3 chicken breasts, cut into chunks
• 2 tbsp Tikka Masala paste
• 400g can cream of tomato soup
• 150ml natural yogurt

To serve:
• Rice


METHOD

For the chicken:
• Heat the oil in a medium sized pan and fry the onion for 5 minutes or until tender.
• Add the chicken and fry for 5-6 minutes until browned.
• Add the curry paste and soup and simmer for 15 minutes, then stir in the yogurt and heat through.
• Serve with rice.

For the rice:
• Cook as per packet instructions

Mulled Wine Gravy

Mulled wine gravy

This dark, rich sauce has seasonal hints of cinnamon and nutmeg

Serves 6
Preparation time 15 minutes

Ingredients

• 1tbsp plain flour
• 300ml Asda mulled wine
• 300g pot fresh chicken stock

Method

1 Remove all but 1 tablespoon of fat from the turkey’s roasting tin and place on the hob over a medium heat. Stir the plain flour into the turkey juices and cook for 1 to 2 minutes.

2 Remove from the heat and gradually pour in the wine and chicken stock, stirring constantly. Bring to the boil, then simmer for 10 minutes until the gravy thickens. Season to taste and strain into a warmed jug.

Chinese Egg Fried Rice

Chinese egg fried rice

This delicious combination makes a well balanced meal. It’s also a whole lot better for you than the nation’s favourite Chinese takeaway, chow mein.

Amount of fat per serving: standard Chinese takeaway chow mein, 30g; our Chinese egg fried rice, 18g

Serves 4
Preparation time 20 minutes

Ingredients

• 300g Asda basmati rice
• 1tbsp sunflower oil
• 1 small onion, finely chopped
• 1 red pepper, finely diced
• 6 rashers Asda streaky bacon, chopped
• 175g frozen prawns, defrosted
• 75g frozen peas, defrosted
• 2 eggs, lightly beaten
• 2 spring onions, finely sliced
• 1tbsp soy sauce (or to taste)
• Handful of Asda fresh coriander, chopped

Method

1 Cook the rice according to the pack instructions. Drain thoroughly and spread out to cool quickly.

2 Meanwhile, heat the oil in a wok or large frying pan over a high heat. Add the onion, red pepper and bacon and stir-fry quickly, until bacon is crispy.

3 Add the prawns and peas to the wok and stir-fry for 1 minute. Add the rice and stir-fry for another minute.

4 Pour the eggs over and stir-fry until the egg is cooked. Add the spring onions and soy sauce to taste. Scatter the coriander over and serve straightaway.

Simple Satay Sauce

Simple satay sauce

Suitable for vegetarians

Serves 4
Preparation time 10 minutes

Ingredients

• 75g Asda crunchy peanut butter
• 125ml vegetable stock
• 2tsp Asda sweet chilli sauce
• 2tsp light soy sauce
• 2tsp lemon juice

Method

1 Put the peanut butter and stock into a small pan and stir over a low heat until the peanut butter melts.

2 Add the sweet chilli sauce, soy sauce and lemon juice. Simmer for 1 minute until smooth and thick.

Per serving
Calories 125, Carbs 3g, Fat 10g, Saturated fat 3g

Chinese Chicken Salad

Ingredients

• 4 Asda Big Saver Cooked Chicken Breasts
• ½ cucumber, halved lengthways, deseeded and cut into short strips
• 1 red pepper, deseeded and cut into short strips
• 2 carrots, peeled and cut into short sticks
• 4 spring onions, sliced diagonally
• 350g bag Asda beansprouts
• 4tbsp Asda sesame oil
• 2tbsp light soy sauce
• 1tsp caster sugar
• 2tbsp lemon juice

Method

1 Skin the chicken and cut the flesh into small bite-sized pieces. Set aside.

2 Put the cucumber, red pepper, carrots, spring onions and beansprouts in a large bowl. Mix together well.

3 Whisk the sesame oil, soy sauce, sugar and lemon juice together, add to the vegetables, and toss until they are all coated. Stir in the chicken and serve.

Per serving
Calories 370, Carbs 10g, Fat 19g, Saturated fat 5g