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Bibimbap

Bibumbap recipe, eat well on universal credit

And the award for the oddest Asian Recipe name goes to….

Ingredients:-

200g of Long grain Rice
1 Tbsp of Sesame Seeds
80g of Baby Spinach
40g of Bean Sprouts
2 Tbsp of Soy Sauce (Gluten free for us)
1 Tbsp of Rice Wine Vinegar
1 Tbsp of Brown Sugar
1 Tbsp of Gochujang Paste (Gluten free for us)
4 Tsp of Sesame Oil
4 Rashers of think cut Streaky Smoked Bacon
1 Carrot, julienned
3 Cloves of Garlic, minced
1 thumb nail sized piece of Ginger, grated
4 Spring Onions, sliced
1 Handful of Wood Ear mushrooms, soaked overnight and sliced
2 Eggs
Seaweed to garnish
Oil to fry
Salt & Pepper to season

Method:-

(1) Boil the Rice with 1 Tbsp of Sesame Seeds.
(2) Drain and set aside.
(3) Poor boiling water over the Spinach and drain well.
(4) Blanch the Bean Sprouts and set aside to drain.
(5) Mix Soy Sauce, Rice Wine Vinegar, Brown Sugar, Gochujang Paste  and Sesame Oil to make a sauce.
(6) Grill the |Bacon for 2 minutes and each side.
(7) Brush with the sauce and return to the grill until golden and crispy.
(8) Keep warm under the grill.
(9) In a Wok or large frying pan heat and little Oil and a Tsp of Sesame Oil.
(10) Fry the Carrots with a little Garlic and Ginger until tender.
(11) Pop under the grill to keep warm with the Bacon.
(12) Add a little more Oil and Sesame Oil and fry the Wood Ear Mushroom and half of the Spring Onions.
(13) Add 1 Tbsp of Soy Sauce and shake to coat.
(14) Remove and keep warm.
(15) Fry the remaining Garlic and Ginger, then add the Spinach, turning to heat fully.
(16) Add a pinch of Sesame Seeds, remaining Spring Onions, Bean Sprouts, seasoning with Salt & Pepper and keep warm.
(17) Run boiling water through the Rice to heat and rinse out the starch.
(18) Fry the Eggs until the white is cooked but the yoke is still runny.
(18) Divide the Rice into 2 bowls and arrange the vegetables on top.
(19) Top with the the Eggs and Bacon.
(20) Garnish with fried Seaweed, the remaining Gochujang Sauce and Sesame \Seeds

This had the feel of a cross between and English breakfast and an Korean dish. Neither of which are in any way bad….

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Pollo A La Ana - Venezuelan Creamy Chicken

Around the world for £4 or less took us to Venezuela this time!

Ingredients:-

1 Chicken Breast per person (We butchered a £2.35 Chicken and roasted the remainder yesterday)
1 Tbsp  Oil
1 Tbsp Worcestershire Sauce
½ Tbsp Soy Sauce
1 Teaspoon Adobo Seasoning (See below Sue made her own)
¼ Onion (chopped in small pieces)
2 Cloves or Garlic grated
½ Cup Sliced Mushroom
A slug of White Wine
1 Cup of single Cream
3 Spring Onions
Chopped Coriander to dress

Adobo Seasoning:-

2 Tbsp Salt
1 Tbsp Paprika
2 Tsps Black Pepper
1 1/ Tsps Oregano
1 1/2 Tsps Onion Powder
1 1/2 Tsps Cumin
1 Tsps Garlic Salt
1 Tsp Chilli Powder

Method:-

(1) Cut the Chicken breasts into halves.
(2) Season the chicken breasts with the Oil, Worcestershire, Soy sauce and Adobo seasoning in a bowl.
(3) Leave the chicken breasts to marinade. In the meantime cut the Spring Onions & Onions, and begin to sauté them along with the minced garlic in a large pan.
(4) Add the chicken to the pan and begin to sauté them.
(5) When the Chicken is partially cooked, add the Mushrooms and Coriander, and continue to cook for about 5 more minutes.
(6) Add the Wine to the pan and let it cook at medium heat.
7. When the Chicken breasts and the Mushrooms start to brown and there is little Wine left, you can add the Cream and let it cook for a while to allow the flavours to blend. Dress with a little Chopped Coriander and serve.

We served ours with Dauphinoise potatoes and sautéed Leeks and Broccoli. We made a mistake with the Mature Cheddar we had in the fridge and it split in the Dauphinoise Potatoes. But it still tasted good.

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