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"F" - Fiji Style Spicy Chicken Chopsuey recipe

Fiji Style Spicy Chicken Chopsuey recipe
 
We had (Yet again!) ½ a cooked Chicken spare! Even a very small Chicken goes a long way.
 
So round the World for £4 or less took us to Fiji last night!
 
Ingredients:-
 
500g Cooked Chicken, cubed
1 clove of Garlic, minced
1 Red Chilli,  Sliced
1 Onion, finely Sliced 
1 Carrot, sliced
1 Red Bell Pepper, slices
Cabbage, shredded
Oil to fry
Oyster Sauce
Lemon
1 Inch of fresh Ginger, grated
1 tbsp (Gluten Free) Soy Sauce
1 tbsp (Gluten Free) Worcestershire Sauce
Salt & Pepper to season
 
Method:-
 
Marinade the Chicken with the Ginger, Garlic, Oyster Sauce, Soy Sauce and Worcestershire Sauce for 30 minutes.
Fry ½ of the Onions and ½ of the Bell Pepper ans sauté for a minute.
Add the Chicken.
Add Salt & Pepper and sauté for a further 5 minutes.
Add the remaining Peppers, Onions and Carrots and after 5 minutes add the remaining sauce.
Sauté for another minute.
Add the Cabbage and stir well, turning up the heat slightly.
Cover and lower the heat to steam for 2 minutes.
 
We served ours on a bed of Rice Noodles with Onion Bhajis

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Coleslaw with Lemon recipe

Necessity is the mother of invention, as they say. A month or so ago we wanted a bit of a side dish to go with a meal but didn't have much in.
 
We had ½ a Celeriac, some Onions and a couple of rather sad Carrots. It's amazing what you can create (Or more specifically Sue can invent) from next to nothing. We've had similar versions on several occasions but today's was the best so far. It knocks the spots of shop bought Coleslaw.
 
Ingredients:-
 
Onions, Celeriac, Carrot. All finely sliced in roughly equal proportions
A dash of White Wine Vinegar
The juice of ½ a Lemon
Fresh chopped Parsley (Just for a bit of colour)
Mayonnaise
 
Method:-
 
(1) As simple as mixing everything together and serving really.
 
The crunch of the Celeriac and the sharpness of the Vinegar and Lemon really work well together.
 
 

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