Chicken, Thai

Easy Satay Chicken skewers (21p per skewer)

As promised, I have added some more uses for the Satay paste/sauce I made. One of the things I love to use the paste for is my homemade Satay skewers. They are about 21p per skewer. You could stretch this and make them even cheaper if you added things like peppers and onions to the skewers.

I like to buy chicken thighs, but with bone and skin still in this is a much cheaper and tastier compared to chicken breasts. It’s certainly also cheaper than buying it all deboned already. It literally takes minutes to debone and skin the chicken. On top of that if you keep the bones and the skin, you can use this for making a delicious stock at a later point. I keep a freezer bag in the freezer and bang in all chicken bones etc. Then when full I cook a stock in my slow cooker.

As the Satay sauce, I make is rather thick, I like to let it down with coconut milk so it’s better as a marinade. This can either be done with normal coconut milk, or if you got it creamed coconut, which I prefer as you don’t need a huge portion and its cheaper than the coconut milk you buy tinned. Also, it’s a good standby in the kitchen.

I had two for dinner, Toddler Blip tried the chicken but wasn’t keen on the mushrooms though. There was two for the husband’s lunch, he didn’t take them though, therefore he will have them for dinner tonight. The rest I froze the rest for another day.

chicken skewers

Easy Satay Chicken and Mushrooms Skewers
Makes 8 skewers

Ingredients:
4 Chicken thighs
5 Mushrooms
3 tbsp Satay sauce (see previous recipe)
50g creamed coconut
250 ml water

Wooden skewers

Method:

In a saucepan, add the water and bring to boil, then add the creamed coconut and simmer it down to the consistency of coconut milk. Now add the Satay Sauce to the mixture, and slowly let it simmer down to a nice consistency. It mustn’t be too solid and not too runny.

Heat up the griddle pan it needs to be very hot (don’t add any oil to the griddle pan as this will make it smoke). Whilst the griddle pan is heating up, cut the mushrooms into chunks, then slightly drizzle them with oil and add them to the warm griddle pan, don’t move them around before they got proper marks on them.

While grilling the mushrooms, debone and remove the skin from the chicken thighs, then cut into bite size pieces. When the mushrooms are finished take them off and add to a bowl.

Now add the chicken to the warm griddle pan, make sure they also get the griddle marks and cook through. When cooked through place it in the same bowl as the mushrooms and add half of the Satay marinate to the bowl and make sure mushrooms and chicken get evenly coated.

Then alternate the mushrooms with the chicken on wooden skewers. Now you can either finish off the skewers under a hot grill for a few moments, or if your griddle pan is big enough on the griddle pan or obviously on a bbq*.

This is nicely served either with a salad or/and rice and obviously the reserved Satay sauce for pouring over the skewers.

*If making the skewers on the bbq, start by soaking the skewers in water for at least 30 minutes.

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017).

Chicken thighs 85p
Mushrooms 23p
Satay sauce 34p
Creamed coconut 25p

Total: £1.67 for 8 skewers, that’s 21p each

 

 

 

Fakeaway, Thai, vegetarien

Easy lunch – Satay Vegetarian Noodles (£1.29)

Following op on my post from yesterday, I have been craving anything with peanuts. One of my standby dishes which I love to make is Satay Noodles.

It’s a super easy and cheap standby dish, easily adapted and doubled, you could easily make it with either prawns, chicken or just with plain noodles and a few vegetables. The one I did today was with fried tofu, because we had it at home, and I adore Tofu..

Toddler Blip is still in nursery and Daddy is at work… as for baby Flipper he is still in my tummy and he seemed to enjoy the noodles!

Also you could use a store bought Satay sauce (the consistency is very different so you may need to use more). I normally calculate 50g of noodles per person. Whatever, noodles you fancy or have laying around will do, I do find that thick noodles are really good for this, like Udon noodles. I didn’t have them, but some random noodles I picked up in the Asian store ages ago,  still worked brilliantly.

This makes an excellent packed lunch as well.


Satay Noodles with Tofu

Serves 1

Ingredients:
50g noodles, cooked as per package and rinsed in cold water
4 tbsp Satay sauce (see recipe from yesterday)
4 pieces fried tofu (optional)
2 cloves garlic, finely sliced
¼ hot red fresh chilli, finely chopped
Corriander, small bunch coriander finely chopped
2 radishes, finely sliced
2 spring onion, finely chopped
2 tbsp finely chopped peanuts
1 tbsp vegetable oil
50 ml water

1 lime wedge (optional)

Method:

  1. Firstly, cook the noodles according to instructions on packet, then wash and rinse under cold water and set aside.
  2. Now, make sure you prepare all the vegetables. Make sure to keep them separately, as they different things go in at different times. Keeping a bit of chilli, coriander and radishes aside for garnish.
  3. Add the oil to a pan and add the garlic and chilli, when lightly fried to crisp (not burned) take out the garlic and chilli.
  4. Turn the pan to low and add the Satay sauce and the water to the remaining oil. When simmering add the tofu and warm through, then add the noodles. Make sure the noodles get proper coated in the sauce. When all warmed through add the remaining ingredients, and toss together.
  5. Serve in a bowl with the lime wedge and reserved chilli, coriander and radishes as garnish and some extra Satay Sauce if you fancy.

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017).

Noodles 23p Satay sauce 25p Fried tofu 21p Garlic 6p Red chilli 7p Coriander 25p Radishes 10p Spring onion 10p Peanuts 6p 1 tbsp vegetable oil 2p 50 ml water

1 lime wedge (optional) 4p

Total: £1.29 for the portion – based on Tesco prices.

 

 

Asian, Pork, Thai

Left over Thai mince, turned into delicious lunch

So yesterday, we made the build it yourself Thai Wraps, the portion was for 4 people, as we currently are only 2 adults, 1 Toddler Blip and still waiting on Baby Flipper to make his arrival it was way too much for us all.

So, what to do with the leftovers, well, my husband wanted the wraps with him for lunch, and made four. Which he packed up in his lunch box. Toddler Blip was going to nursery and had food there so it was only me left. There was still a large amount of cooked mince left probably around ¼ of the portion from yesterday, and a portion of coriander, chilli, spring onions, crushed peanuts and radishes, and a bowl of the cooked rice noodles I cooked for mainly Toddler Blip to have with the mince the day before.

Therefore, for my lunch, I decided to make spicy rice noodle lunch… All I needed to add was some finely sliced and fried garlic to the dish and some sliced lime. If we were two who should have eaten it, I would have added whatever vegetables laying around in fridge, freezer… you could use mushrooms, normal onions, corns etc…. or to double the portion quickly just use a big handful of beansprouts….

You could obviously, make this without the leftovers, so if you just fancied the Thai Rice noodles as a complete dish, all you do is make the Thai mince from previous recipe, then cook enough rice noodles for 4 people. If you cooked this from scratch, you should ensure to cool the rice noodles, and the recipe would probably stretch to 6 people instead of 4 as the rice noodles fills you up more than the salad leaves.

It was delicious, and a lovely way to ensure that the leftovers was used.

Leftover Thai noodles
Serves 1 (easily doubled)

Ingredients:
¼ of the leftover Thai mince
Rice noodles, enough for 1 person (approximately 50p), cooled and cooked
2 garlic cloves, finely sliced
2 tsp chilli, finely sliced
1 tbsp spring onion, finely sliced
1 tbsp coriander, chopped
1-2 radishes, finely sliced
1 tbsp peanuts, finely chopped.
2 teaspoons hot chilli oil
1 slice lime

Method:
Firstly, make sure that all the ingredients, are chopped and ready to be used in the cooking. This is a very quick dish to make. You don’t have time to do preparation in between.

In a non-stick pan, add the leftover Thai mince and warm through on a high, put aside in a dish and keep warm.

Now add the Chilli oil to the pan warm up and add the finely sliced garlic and chilli to the pan, fry it on to the garlic is crisp but not burned.

Then add the cooled cooked noodles and quickly warm through, it takes only a minute or two.

Now add the mince back into the pan, and mix it through with the rice noodles. Turn off the heat, and add the spring onions, coriander and radishes.

Put it in either a bowl or plate, add the peanuts and serve with the sliced lime and eat.


Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017). Remember to shop around you can get a lot of these products even cheaper. Especially Asian grocery stores etc. Also, I now grow my own coriander and chili at home. But then, not everyone has this option.  

Thai mince, £1.04p (see the calculation on yesterdays post)
Garlic 6p
Coriander 25p
Radishes 10p (based on 12 in a 58p bag)
Chilli 7p (based on 3 in a 60p bag – needing around 1/3 of a full chilli)
Chilli oil 10p
Peanuts 10p
Lime slice 4p
Rice noodles 25p
Spring onion 10p

Total cost £2.11 for lunch…

 

 

Asian, Pork, Thai

Thai “build it yourself” pork mince wraps


A few weeks ago, I was lucky to pick up some reduced packets of Pork mince from Waitrose, 99p for 500g. I got two packets which I put straight in the freezer when I came home. Reduced items are a brilliant way of saving a bit of cash on your shopping. But only if you need it or definitely are going to use it. Often, I go to the shops and see something I would never use or normally buy, in that case, what is the point? if I buy it just because its reduced and then I throw it in the bin, I have wasted money.


In this case, I didn’t really know what I was going to do with the pork mince. What I did know was that I didn’t fancy anything normal, like meat balls etc. On top of that, because, the husband is still doing the low carb diet, it needed to fit in with that. Doing a lot of searching on the internet, I found some interesting recipes for Thai mince. But loads of them was served with rice, or with ingredients I didn’t have at home. Therefore, I have amended it to fit in with what we got at home and what we would eat. Also. I made it a bit More kid friendly so everyone could put their own wraps together. 


Even Toddler Blip tried it!!

 

Build it yourself Thai wraps
Serves 4

Ingredients
500g Pork Mince
½ tbsp Sugar
1 White onion, finely chopped
3 Garlic Cloves, crushed
Thumb sized piece of Ginger, grated
1 Lime, juice and zest
1 Red Chilli, deseeded and finely chopped
50g Creamed Coconut
1 Tbsp Fish Sauce
2 Tbsp Rice Vinegar
4 Tbsp Soy Sauce
Small bunch of Mint, finely chopped

Garnish optional
Salted Peanuts, chopped
Fresh Coriander, chopped
Red Chilli, sliced
Julienned carrots
Sliced radishes
Finely chopped spring onions
Homemade chilli oil.

Serving Suggestion
Lettuce leaves, white rice or rice noodles.


Method
:

  1. Start by preparing the vegetables by grating, crushing and chopping all the vegetables for the mince.
  2. Over a high heat fry the pork mince in a wok along with the sugar, when cooked through, remove the mince and set aside.
  3. Depending on how much pork fat is left in the pan, you may want to add some more oil, then turn down the heat to medium and fry the onion, garlic, chilli and lime juice and zest for a couple of minutes until fragrant.
  4. Now return the mince to the wok and stir to combine.
  5. Add the creamed coconut and allow it to melt down before adding the fish sauce, rice vinegar and soy sauce. Cook for a further 10 Minutes stirring occasionally.
  6. I like to serve the meat separately in a bowl, then all the lettuce, and toppings separately. That way every one can assemble their own food. This especially works well with my toddler.

Bon appetite – as my granddad would have said.

Costings:

These has been based on Tesco’s prices and the basic products where possible (July 2017), obviously the price will vary depending on the toppings you choose, and the main serving.. Hence, I have only costed the meat

Pork Mince £1.89 Sugar 5p
White onion 16p
Garlic Cloves 9p
Ginger 10p
Lime 35p
Red Chilli 20p
Creamed Coconut 25p
Fish Sauce 4p
Rice Vinegar 42p
Soy Sauce 25p
Mint 35p

Total cost £4.15without garnish or main ingredients