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Chicken Curry perfect Mid Week Recipe for Under a Fiver 4 People
11:51

Chicken Curry perfect Mid Week Recipe for Under a Fiver 4 People

Chicken Curry perfect Mid Week Recipe for Under a Fiver 4 People by Tv chef and Britain's Best Bakery Judge peter Sidwell. Serves 4 £4.93 Ingredients 1 tbsp oil 1 onion 1 tbsp curry paste 4 chicken thighs 1 tin chickpea 2 sweet potatoes 400g tinned tomatoes 1 tsp dried mint 2 tbsp yoghurt 250g rice Salt Pepper Spinach Here’s how Cook your rice based on 1 part rice to 2 parts water, cook on a medium heat until the water is absorbed. Pre heat an oven proof dish that you can put on the hob. Add a splash of olive oil on a medium heat. Score the chicken thighs 3 times on each joint and place into pan with the oil. Cook until golden and crisp. Season with salt and pepper for a good foundation of flavour Add the curry paste and spread it onto the chicken thighs. Add the chopped onion and sweet potatoes and scatter around the chicken so that it is still in direct contact with the pan as we want a golden crispy skin. Add in the chickpeas. Sprinkle in the dried mint. When the chicken skin is golden and crisp, turn over and add the tinned tomatoes and 400ml of water, you can just fill up your empty tomato tin. Put the lid onto the pan and put in a pre heated oven 160c for 45 minutes. Serve the chicken curry with the USA rice, raw baby spinach and I like to finish with a good spoonful of yogurt Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell
Spinach and Feta Frittata Feeds 4 People under a Fiver
13:53

Spinach and Feta Frittata Feeds 4 People under a Fiver

Join TV chef peter Sidwell from Britain's Best Bakery in his home kitchen made spinach and feta frittata, quick simple and easy to make all for under a fiver Serves 4 £3.14 Ingredients 8 eggs 2 tbsp water 2 tbsp parmesan cheese Salt Pepper 1 onion 1 tbsp oil 1 garlic clove 1 tsp dried oregano 60g feta cheese 500g Frozen Spinach, thaws in a sieve Here’s how Pour in a splash of olive oil into the pan Add 1 chopped white onion Add a clove of garlic chopped Season with salt and cook for 5-10 minutes. Sprinkle in the dried oregano and continue to cook Squeeze out all the water from the thawed spinach, Whisk together the eggs in a large mixing bowl . Season with salt and pepper, then crumble in the feta cheese. Grate in the parmesan cheese and whisk. Chop the thawed out spinach being extra careful to check that you have squeezed out all the excess moisture. Add the chopped spinach to the eggs and whisk together. Remove the eggs from the pan and place in bowl. Return the same pan to the heat and pour the egg mixture. Add the cooked onions back into the pan with the egg mixture and spread out evenly. Cook on a medium heat for 5 minutes. Place the frittata into the oven or under the grill 165c for 10-15 minutes. Meanwhile to make the slaw. Add the orange cordial to a mixing bowl. Pour in the vinegar and olive before whisking together. Season with a little salt and pepper and put to one side. Slice the red onion as thin as possible. Add the onions to the bowl with the dressing and stir together, Chop the carrots into small thin match sticks and scatter the chopped carrots to the bowl with the onions Mix the slaw together, then remove the frittata from the oven. Turn the frittata out of the oven and cut into portions. Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell