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

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

Wooden skewers


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


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




Chicken, Japanese, Salad

Wasabi Chicken Salad

So the Husband has started the Atkins diet and actually following it more or less. with a few exceptions. Hence, I cooked him the following meal this evening. I did realise after that a few of the things wasn’t really allowed in what is called phase 1 of the Atkins diet, but no matter what he will be eating much healthier than before…  (so that is okay) 😛

We did cook one of the chicken breasts without the wasabi peas so Toddler Blip could try it as well.. wasabi is a bit strong for him. – he was still NOT convinced!

wasabi salad 1

I could see this working very well with a slice of homemade bread, but that we will have to do another time. We only made half portion though. 🙂 as there is no way me and him and our lovely Toddler Blip, could eat all of this, but it would make a lovely lunch the following day – if bringing to work.  

Serves 4

100 g Wasabi peas
100 ml Milk
600 g Chicken breast or chicken thighs
160 g edamame beans (soy beans)
60 g Baby spinach leaves
1/2 a medium cucumber
1/4 of a Mooli finely sliced or a handful radishes finely sliced
Some steamed broccoli florets (optional)
1 Avocado sliced
1 tbsp Drained Pickled Ginger

1 Tablespoon Rice wine vinegar (any vinegar will do).
2 tbsp Sesame seeds, toasted
2 tbsp Mirin
2 tsp Soy Sauce (or Tamari)
1/2 teaspoon wasabi Paste
1 small clove Garlic


1.       Preheat the oven to 180C
2.       Pulse the Wasabi peas in a food processor until finely chopped, transfer to a bowl. Place milk in another bowl.
3.       Flatten the chicken slightly, then dip it in the milk and afterwards coat in wasabi peas, season with salt (be careful though, as the wasabi peas are slightly salty already).  Place the chicken on a baking tray (with baking paper). Cook for 15 min or until cooked through.
4.       Finely slice the radishes, make ribbons of the cucumber and finely slice the avocado.
5.       Steam the edamame beans until tender, then cool under cold water.  Combine with the spinach.
6.       Roast the sesame seeds in a pan.
7.       Combine all the ingredients for the dressing and add the toasted sesame seeds.
8.       Now arrange the edamame beans, spinach and the rest of the salad ingredients on a nice big platter.
9.       Finely slice the chicken and add to the salad, chop the ginger and put over.
10.   Serve with the dressing on the side.
11. EAT IT… mmmmmm

wasabi salad 2

Bon Appetite – as my granddad would have said.

100 g Wasabi peas (£2.00/200g x 100g)= £1.00
100 ml Milk (£1.00/ 2272 ml x 100ml) = 5p
500 g Chicken breast or chicken thighs = (£5.50/950g x500g)= £2.89
160 g edamame beans (soy beans)= (£2.00/600g x160g)= 53p
60 g Baby spinach leaves (£1.50/240g x60g ) = 38p
1/2 a medium cucumber = 25p
Handful radishes finely sliced, 1/2 packet from tesco 23p
1 Avocado sliced 44p
1 tbsp Drained Pickled Ginger (£1.99/190gx20p)=21p
1 Tablespoon Rice wine vinegar (any vinegar will do). (£1.99/150ml x 18ml) = 24p
2 tbsp Sesame seeds, toasted = (0.85p/100g x10g)= 9p
2 tbsp Mirin (£1.59 /150ml x 36ml) = 38p
2 tsp Soy Sauce (or Tamari) – (£1.70 /500ml x 14 ml) = 5 p
1/2 teaspoon wasabi Paste 18p
1 small clove Garlic 3p
= £6.95

You could make this dish much cheaper by replacing the Wasabi peas with salted peanuts. And instead of edamame beans use normal peas.

Use chicken thighs instead of the chicken breast (this is quite a good saving £2.73 a kg compared to £5.79 for chicken breast) and serve with homemade pita/naan bread.

This works well as a filler. I have also previously bought wasabi pouches/ginger in Yo Sushi at 5p each. One of each is enough for the recipe – you can walk in and just buy that.

In the meal my husband did today, he replaced normal radishes with Mooli (Japanese Radish) as we got one reduced in Tesco. You may also notice that one of the chickens doesn’t have the Wasabi peas on, this was down to the fact that my son will refuse the wasabi peas and as I’m currently unwell Wasabi doesn’t go too well with me either.



My lovely homemade Ginger BBQ chicken wings!

Now as long as I can remember I have loved chicken especially Chicken Wings. I have tried 100 of different recipes and this is one of my favourite. I got the initial recipe from a food magazine and I have now changed it to my liking. I’m hoping that one day my son will get to love chicken wings as well. But at the moment he is not convinced.

If cooking this for kids, I would recommend to only add the chilli to the people who like chilli. This can either be served on you own as a snack, brilliant with a beer (I have been enjoying them with the football this evening France – Romania). Alternatively, as a main meal served with rice and a salad or you could go more traditional like a chicken shop serving with chips

Serves 4-6 people (4 as a starter, 6 if main course)



1 kg chicken wings (approximately)


1 small onion very finely shopped

2 Garlic cloves finely chopped

Thumb size ginger grated

3 tbsp. balsamic vinegar

3 tbsp. soft dark brown sugar

3 tbsp. soy sauce

3 tbsp. Worcester sauce

3 tbsp. tomato ketchup

750 ml Ginger beer (or ginger ale)


Sesame seeds around 1 tbsp. (optional), these could be toasted if you like

Dried chilli flakes, or a whole red chilli finely chopped.

2 spring onions, green part.



  1. Put all the ingredient for the marinade in a pot then cook until it has reduced to around half the amount and has become sticky. Then allow to cool.
  2. Now marinade the wings in the sauce, I did it over night, but even if you don’t have time to marinate it will be fine.
  3. Heat the oven to 190 C (fan oven) and bake the chicken with half the sauce, half way through add more sauce. Keep adding the sauce to cooked through (around 25 min
  4. When cooked through, remove from oven place in serving platter, and sprinkle over the sesame seeds, chilli flakes and spring onions and serve.

Bon Appetite

Cost based on Sainsbury prices

Garlic 3p

Spring onions 5 p

Ginger 15 p

Sainsbury’s Balsamic Vinegar of Modena 1 Leaf 250ml £1.20 = 26 p

Onion 10 p

Sainsbury’s Dark Soy Sauce 150ml = 10 p

Worcester sauce (Sainsbury’s Worcester Sauce 150ml) 10 p

Tomato ketchup Sainsbury’s Tomato Ketchup 680g 5p

Ginger ale Sainsbury’s American Ginger Ale 1L 26p

Chicken wings £1.80

Sesame seeds 10p (I couldn’t find this on Sainsbury side, I buy mine cheap n the Chinese shop).


Total: £3.00


Butterflied chicken with leeks and feta

So this was another of the Hello Fresh recipes, and again I was really impressed by it. Baby Blip ate a good big piece of chicken, with the leeks and feta. He also tried the tomatoes and potatoes. I must admit that a whole chicken breast was too much for me, but half seemed a bit too little. The husband did eat the whole chicken breast but even he thought that was too much.

With the ½ chicken breast I had left and the rest of the potatoes and tomatoes I made it into an even nicer dish the following day, and this is how I would make it again. I fried the leftofver potatoes, with garlic and a bit of rosemary. Then served it with some olives on the side, a lovely salad would also be good.

The recipe is below, however, I would recommend that after the potatoes has been boiled you fry them in a tbsp of Olive oil with a finely sliced garlic and one sprig of rosemary. You can still add the mint. And definitely needs either olives or a portion of salad on the side in my opinion!



Enough baby potatoes for 2 people

1 leek

1 small punnet cherry tomatoes (approx 150 g)

1 tbsp olive oil

1 tbsp balsamic vinegar

2 chicken breast

100g feta

2 tbsp mint

Salt/pepper to taste


  1. Cut the potatoes into wedges, put aside
  2.  Half all tomatoes, place in bowl with vinegar, 1/2 tbsp olive oil, pinch of salt/pepper
  3.  Finely slice the leeks, place in non stick pan with 1/2 tbsp olive oil. Cook gently for 10 min
  4.  Boil potatoes, drain when cooked.
  5.  Finely chop mint, set a side
  6. Butterfly chicken then drizzle olive oil over and season with salt/pepper. Put on baking tray and under grill for 5 min on high heat
  7. Take out, turn chicken. Add tomatoes, place around chicken and add all juice to roasting pan. Grill until no longer pink.
  8. Mix crumbled feta to leeks. Add it on top off the chicken and give it another min in oven.
  9. Combine mint with potatoes; add tomatoes and the liquid from roasting pan.

Bon Appetite

Costing: I haven’t put the costings on as I did get it through hello fresh.



It’s been a while!

So it has been a while since I have updated this blog. However, I have been very busy trying to settle into work again. Which in many ways were harder than I imagined. Firstly having to come home after a long working days, picking up Baby Blip, then cooking for us, feeding Blipson, cleaning up, giving him a bath and then putting him to bed and then if I got some extra energy try to clean up the house a bit. This is not really working. So our house is a “bit” of a mess. But that is an issue I’ll try and solve at another time.

Unfortunately, the husband also seems to be working longer hours and he is much more stressed which obviously means that he got less energy at home and therefore our lawn haven’t been cut since May!!

However, I still manage to cook most days and bring lunches into work and almost staying within the £25.00 a week budget. However, this does not include baby milk/wipes and other things (however, it does include most of his food)>

The other day in Sainsbury, I was lucky and found a tray of chicken wings reduced to £0.75p. So yesterday evening I made Jamie Oliver’s: Gangnam Chicken wings, however, I amended the dish slightly.

 Jamie Oliver’s Chicken Wings Gangnam-Style

Serves 3 to 4

Chicken wings

12 Chicken wings

2 heaped tsp Chinese five-spice

1 thumb-sized piece of ginger

1-2 clove garlic

2 tbsp tomato ketchup

1 tbsp salt soy sauce (recipe says low, I didn’t have this so used normal Soy sauce)

1 tbsp runny honey

1 tbsp sesame seeds

2 garlic cloves

2 tbsp hot chilli sauce (this could be left out though to make it milder).

Brown rice

175- 200g brown rice

1 tbsp vegetable or sunflower oil

1-2 fresh red chillies (test them first; they may be hotter than expected).

2 garlic gloves

2 pak choi or Chinese cabbage

Sesame oil

1 egg



1. Preheat the oven to 180C/gas 4.

2. 2. Make sure there are no feathers left on the wings, burn them off or pull out.

3. Stretch out the wings, cut the bingo wings-type skin in the middle, then pop out the joints to make them straight (you can poke wooden skewers through the wings to hold them like this), and cut off the end tip. I left out the whole of step 3, didn’t have the time, also I like Th wing ends and it doesn’t make a difference to the taste!

4. Place the wings in a snug-fitting roasting tray, scatter over the five-spice and a good pinch of salt and toss together until evenly coated. Cover with tin foil and cook for around 50 minutes or until tender.


5. Now cook the rice according to the packet instructions, then drain. For brown rice I use the ration 1 cup rice to 3 cups water when made in rice cooker.


6. Now peel the ginger and garlic and finely grate into a small bowl and mix with the ketchup, Chilli sauce (if using) soy sauce and honey to make a glaze.


7. When the time’s up, remove the foil from the tray, then coat the chicken wings with some of the glaze and either return them to the oven or pop them under the medium grill (and watch them like a hawk) for a final 30 minutes, or until golden and gnarley, turning and brushing with more glaze every 5 – 10 minutes to use it all up and make them super sticky.


8. Evenly sprinkle over the sesame seeds from a height after adding your last bit of glaze. (This part could be left out if you don’t fancy it.


9. Whilst the wings finish cooking, peel and slice the garlic with the chilli and pak choy (or Chinese cabbage).


10. When the chicken wings are nearly ready, add oil to a frying pan then add the Chilli and garlic, when starting to get lightly coloured add the Pak choi. Keep moving it around the pan. Then add the rice to the pan and scramble well.


11. Now the recipe states to transfer the tray of wings to the hob remove the wings to one side and pour 200ml of water into the tray. Boil and simmer for 5 minutes, scrapping up all the sticky bits from the bottom of the tray, then skim any fat off the surface and mix the sauce into the rice. I find this becomes too sweet, so I skipped this step.


12. Instead I added 2 tsp of Seasamy oil and 1 – 2 tsp of soy sauce mixed it into the rice very well. If following step 11 I would leave out the number 12.


13. Now push the rice to one side of the pan and crack the egg into the gap. Stir it around so it starts to scramble, then toss thought the rice.


14. Now season the dish, if you followed step 12 instead of 11 not much seasoning should be needed.


15. Put the rice on the table and serve with the sticky chicken wings. We added a side salad as we had some that needed to be eaten. This really isnt necessary.


Bon Apetit – As my lovely grandad often said (amazingly yesterday 24/08/15 he would have turned 90)

Costing: ​​​​​​​​

Chicken Wings 1 kg​​​​​​​ –    £2.00

Chinese five-spice £1.65 for 58g (1.65/58g) x 5g​​​  – £0.14​​(Schwartz)

Ginger (£4.00/1000) x 20g – ​​​​​​£0.08

Garlic (30p/10cloves) x 4 clove s​​​​​-£0.12

Tomato ketchup (£0.35p / 460g)x 20g ​​​​- £0.02​​ (Basic)

Soy sauce (£0.95p /150 ml) x 15ml ​​​​​-£0.09​​ -(Basic)

1 tbsp runny honey (£1.00 /340g) x 20g ​​​​- £0.06 – ​​(Basic)

1 tbsp sesame seeds (£0.85/100g) x 15g​​​​ – £0.13

Hot chilli sauce (£2.00/285g) x 20g​​​​​ – £0.14​​ – (Encona)

Brown rice (£1.30 / 1000g) x 200g​​​​​- £0.26

Sunflower oil (£3.00 / 3000ML) x 15ml – ​​​​£0.02

Red chillies (£0.60/4) x 1​​​​​​ -£0.15

2 pak choi ​​​​​​​​- £1.30

Sesame oil (£1.60 /250ml) x 30ml ​​​​​ – £0.19

Egg (£0.70 /6) x 1 – ​​​​​​​£0.12​​ -(Basic)


​​​​​Total ​​​​£4.82

Per person: £4.82 / 4 ​ ​- £1.21

All prices are based on Sainsbury’s to make it easy to compare, where nothing is mentionned after the price, it will be Sainsbury’s normal brand. Basic = Sainsbury’s Basic brand. Or whatever brand it was calculated on

As my chicken wings were only £0.75p and the one chilli £0.05p and Pak Choi £1.00, my total cost came to. £3.62 total or £0.91 a person.

The original recipe for this dish can be found in Jamie Olivers book:

Save with Jamie


Danish style curry – Kylling I Karry

The other night we made homemade kebabs with all the trimmings. Which left me with 3/4 of a cabbage. Normally I struggle with cabbage and ends up wasting it. Hence, I tried to find a use of it. Suddenly I was reminded of a very Danish meal “Boller I Karry”  translated to English it is “Meatballs in Curry”.This is a very child friendly dish and a favourite with many kids in Denmark, the curry is very mild almost sweet. 

However, the dish I ended up making is a variation of this, instead if includes chicken breast and cabbage! Still got 1/3 of the cabbage left. 

The husband loved it, said that it was exactly what he expected it would be when I told him I was making Danish curry. Froze one portion for me to eat one day. 

serves 2-3

250 g chicken 

1/3 white cabbage, cut into pieces

1 tbsp East Indian style curry powder

2 tbsp vegetables oil

1 finely chopped onion

1 carrot finely sliced 

1 Apple diced

300 ml water

Salt and pepper to taste

  1. In a pan add the oil and curry powder, let it cook for 1 min.
  2. Now add the onions and cabbage. Cook until translucent.
  3. Then add the chicken, cook for 2 minutes. 
  4. Now add the water, carrots and apple, let it simmer until chicken is cooked through.this should take around 5 minutes. 
  5. Adjust seasoning to taste. 
  6. Serve with rice.