Please help me give up junk food!!

[Burble]

Pork chops! Not had them for ages! My favourite way of cooking them is to put them into a baking dish and pour over a jar of Sharwoods (I think) Hoi Sin & Spring Onion sauce. Cook at GM 7 for about 40 minutes. Nice served with white rice and the remaining sauce.

Speaking of rice, if Blighter is interested this is how I cook mine. Wash the rice in cold water to remove the excess starch then bung it into a suacepan with twice the volume of water as rice. So if you used a cup of rice use 2 cups of water (a cup of rice is a massive amount - experiment with amounts until you get the portion size right but I find that about 1/3 a cup fo rice is good for me). Whack on the heat until the water boils then let it boil rapidly for a minute. Put the lid on the saucepan (it needs to be a tight fitting lid), turn the heat off and leave for about 30-35 minutes without taking the lid off. Net result is nicely cooked fluffy rice that doesn't stick.

Don't be tempted to add salt because that makes the rice quite tough.

[Stan_Lite]

Simple dish I haven't made for ages that can be done with either pork chops or chicken quarters.

Put the chicken or pork in a shallow oven dish. Sprinkle with dry sage and onion stuffing mix and bung in an oven at 200c for 15 mins. Take out and pour a tin of mushroom soup over it all and put back in the oven for a further 15-20 mins until cooked properly. The soup/stuffing mix makes a tasty thick sauce - serve with mashed tatties and veggies of your choice.

[Will]

I cook long grain/wild rice it's lovely, but I do salt my water slightly, it helps with the boiling process and the ionisation of the water. Cold water, on the heat, shove the rice in, similar to Paul 2x water level of rice volume. Boil kettle of water and get it ready to us. Cook till it's got about 2 mins to go. Then pour into sieve, pour boiling water over sieve back into pan, then pour pan water back through sieve. Then pour rice into pan, cover with air tight plate and leave aside for min 5 mins without touching the lid. Remove, and you have gorgeous rice. It's essentially the same process as Paul's but just cooks quicker.

[Rich_L]

Here's something I just made

Chicken kebabs.

Preparation.
Dice chicken
Slice onion
Slice pepper

Put on skewer, squeeze lime over it
Put on BBQ/under grill. Turn every few minutes, squeeze more lime on.

Eat with wholemeal pitta & salad.

Virtually zero-prep, healthy and nomnomnomnom tasty

[Glaucus]

give up sugar and fizzy drinks. These are addictive and make you feel Hungary at the same time. I know you say you aren't doing for health reasons. but the two are so closely linked.

Find stuff you like. currently I'm making sandwiches with part baked subs. Ham, finely sliced onion and cabbage. Mixed with soem mayo and lime juice. Tastes fantastic. Just Find combos you like.
Also with half price strawberies everywhere. Yogurts with some thrown in is great and easy for a lunchbox.

[Glaucus]

As for the kebab suggestion they are brilliant and very healthy if made yourself and filling

Good thing with kebabs is you can use what ever flavourings or meat you want and in what ever quantity you want. They are so easy. So don't be scared to change the recipe and adapt it.. These are hot

I have two chilli sauces, one I use for cooking. It's runny and harsh. Then I have another for using as a sauce. It's thicker and a better balance of taste.

Ingredients: will make 4 decent sized kebabs
Filling:
6 Lamb steaks (but you can use any meat, fish, prawns ect.
2 white onions
1 tablespoon dried oregano
1 tablespoon Dried Mint
2 tablespoons chilli sauce
6 tablespoons lemon juice
1 tablespoon Chilliflakes or crushed fresh chilli (I use lazy chilli)
1 tablespoon paprika ( I like the depth of flavour and colour it gives)
Salt+pepper

Topping:
White cabbage finely shredded
red onion finely shredded
Ice berg lettuce finely shredded
Mint sauce
Garlic Mayo
Chilli Sauce
Salt + pepper




1) First chops the meat and white onions into 1"-2" cubes(or whatever size you want). Know you can either skewer them onto sticks and grill, or throw in a bowl and fry in a decent non stick frying pan. As I don't have a grill I will be frying.

2) Add all the other ingredients and mix well. Ideally marinade for at least an hour, occasionally stirring or rotating. Marinade for as long as possible however today I didn't leave it to marinade at all and it still works very well.

3) fry or grill to taste.



Meanwhile Make the cabbage and onion salad
1) shred the cabbage and onion into a bowl
2) add the olive oil, lemon juice and salt+pepper
3) this really does need to sit for 30mins up to a few hours is fine. Any longer and you need to refrigerate and use within about 12 hours.




finally assemble. I use pita bread. nut you could use wraps, naan bread or anything else you fancy including sitting it on rice.

With pita bread, rinse under water for about 10seconds until nice and wet. then put in a very hot oven for about 3 minutes. till puffed up.

Put a slit in it and assemble everything.


I put the sauces in first, then meat, then cabbage then lettuce to finish of and a little more meat to eat with some of the salad.

[Blighter]

Well, I know what's for dinner tonight

Thanks a lot for that I'll let you know how it comes out