Chicken Satay Salad

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

While we're still in the early months of 2025, what better recipe to share than this light Chicken Satay Salad. It's perfect as a fakeaway as well as perfect in those summer months too.

Let's get cooking!

Ingredients:

1 tbsp tamari

1 tsp medium curry powder

1/4 tsp ground cumin

1 garlic clove, finely grated

1 tsp clear honey

2 skinless chicken breast fillets

1 tbsp crunchy peanut butter

1 tbsp sweet chilli sauce

1 tbsp lime juice

Sunflower oil

2 little gem lettuce, cut into wedges

1/4 cucumber, halved and sliced

1 banana shallot, halved and thinly sliced

coriander, chopped

Pomegranate seeds

In a large bowl, pour in the tamari. Then stir in the curry powder, cumin, garlic and honey. Mix together.

Slice the chicken in half horizontally to make 4 fillets.

Add the chicken to the marinade and mix well to coat. Set this aside in the fridge for at least 1 hour, or overnight, to allow the flavours to penetrate the chicken.

Mix the peanut butter, with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce.

When ready, wipe a large non-stick frying pan with sunflower oil. Add the chicken and cook, covered with a lid, for 5-6 minutes on a medium heat. Turn the fillets over for the final minute, until cooked but still moist. Set aside, covered, to rest for a few minutes.

While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates.

Spoon over a little sauce.

Slice the chicken, pile on top of the salad  and spoon over the remaining sauce.

Enjoy while the chicken is still warm.

This was really nice and really easy and simple to make. I didn't add some of the ingredients, but I definitely want to give this dish another go and add the ingredients I didn't the first time round.

I think I'd make a little more for the satay dressing as I don't think it made quite enough, but it still worked really well with all the ingredients.

If you would like to follow the original recipe, then head over to the BBC Good Food Chicken Satay Salad recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Popcorn Chicken

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

It's time to share another Pinch of Nom recipe, this popcorn chicken recipe can be found in the Everyday Light in the Fakeaways chapter.

Let's get cooking!

Ingredients:

120g wholemeal bread

1/2 tsp garlic granules

1/4 tsp chilli powder

1/2 tsp sea salt

300g chicken breast

1 egg

cooking spray

Start off by preheating your oven to 170C/150C Fan/Gas Mark 3. Line a baking tray with baking parchment.

In an electric chopper or food processor, blitz the wholemeal bread into fine bread crumbs.

Place them into a shallow dish with the garlic granules, chilli powder and salt and mix together well.

Dice the chicken into bite-sized pieces.

Beat the egg in a bowl and add the diced chicken, stirring to ensure the chicken is coated in egg.

Put the chicken into the breadcrumbs a few pieces at a time. Shake the chicken around the in breadcrumbs to coat and place each piece onto the baking tray.

Spray the chicken with cooking spray and bake in the oven for 20-25 minutes until golden and the chicken pieces are cooked through.

Now your ready to serve.

This would be perfect as a fakeaway to fast food restaurants like KFC. You can serve it with chips, but I thought we'd have it a s a lighter meal and I served it with corn on the cob's. I only coated the chicken once by mistake, but they still came out perfect. I loved the flavours and the chicken was still juicy.

I used a mild chilli powder for the breadcrumbs and also served mine with a Kimchi dipping sauce, which worked perfectly.

I'll definitely make these again, I thought they were so much better than the processed nuggets and popcorn chicken that you can get from the freezer aisle.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Doner Kebab

Hello

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(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

We're getting into the months of constant eating and drinking, which is obviously acceptable because it's Christmas, but we obviously know that because of that when January comes around, it's the time of healthy eating, so I thought I'd share a Pinch of Nom recipe with you which mean you can have your indulgent Doner Kebab, while still eating healthy.

Let's get cooking!

Ingredients:

Low-calorie cooking spray

500g 5%-fat minced beef

1/2 tsp onion granules

1 tsp ground cumin

1/2 tsp garlic granules

1/4 tsp smoked sweet paprika

1/2 tsp ground coriander

1 tsp dried oregano

1 tsp dried mixed herbs

1/4 tsp cayenne pepper

1 tsp salt

pinch of freshly ground pepper

To Serve:

Brown pitta bread

Green salad

Low-fat natural yoghurt mixed with mint sauce

This can be cooked 3 different ways, but the method I will be sharing with you is the Oven Method.

Start off by pre-heating your oven to 180C/Fan 160C/Gas Mark 4.

Next spray a 900g non-stick loaf tin with a little low-calorie cooking spray.

Place the minced beef, onion granules, ground cumin, garlic granules, smoked sweet paprika, ground coriander, dried oregano, mixed herbs, cayenne pepper and the salt and pepper into a blender, food processor or bowl and blitz the mixture until fairly smooth. I put all my ingredients into a bowl and used an hand-held blender.

Remove the mixture and place it into the loaf tin, pressing it down into the corners firmly.

Cover the tin with foil and cook in the oven for 1 hour 20 minutes, then remove the foil and continue to cook for a further 10 minutes.

Once removed from the oven, leave to rest for 10-15 minutes, then remove from the tin, and slice thinly.

Once sliced, you're ready to serve, I had mine with pitta bread, salad and some yoghurt.

I really enjoyed this, it was full of flavour and was a nice fakeaway treat, the beef and the dip together were really nice. Along with the salad, I thought this dish was really refreshing and will happily make it again in the new year, to get back into healthy eating again.

It was really easy and simple to make, so definitely a dish that's easy for anyone who is a novice in the kitchen.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Sloppy Dogs

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

It's time again for me to share with you another tried and tested Pinch of Nom Everyday Light recipe. This recipe is in the Fakeaway chapter and is perfect when you want to treat yourself to some fast food style dishes.

Let's get cooking!

Ingredients:

2 white onions, peeled & finely chopped

1 red pepper, deseeded & finely chopped

150ml pork stock (2 pork stock cubes), or use beef or chicken stock

Low-calorie cooking spray

500g 5% fat minced pork

1 tsp onion granules

1 tsp garlic granules

1/2 tsp sweet paprika

1/2 tsp mustard powder

2 tsp Worcestershire sauce, or Henderson's relish

1 tbsp balsamic vinegar

1 x 400g tin chopped tomatoes

4 tbsp tomato puree

sea salt & freshly ground black pepper

6 gluten free finger rolls

120g reduced-fat cheddar, finely grated

2 spring onions, trimmed & thinly sliced (optional)

Start off by pre-heating your oven to 220C/200C Fan/ Gas Mark 7.

Then put the onions, red pepper and the pork stock into a frying pan and saute over a medium heat.

After 5 minutes the onions will be translucent and the liquid will have reduced to a glossy coating.

Spray some low-calorie cooking spray into the pan.

Next add the pork mince, onion granules, garlic granules, paprika, mustard powder, Worcestershire sauce and balsamic vinegar, and saute for a further 4-5 minutes until the mince has browned.

Once the mince has browned, add the chopped tomatoes and  tomato puree.

Stir and simmer over a medium-low heat, after around 5 minutes the sauce should look rich and be reduced and thick.

If the sauce is still runny, reduce it further, until it looks thick.

Slice you finger rolls down the middle and line them up on a baking tray.

Spoon the pork minx into the buns and top with the grated cheese.

Pop the buns into the oven for 3-5 minutes, you wanted the cheese to melt but not the finger rolls to burn.

Serve the dogs with an optional scattering of spring onions.

This recipe was really easy to follow and didn't take too much time to cook, with the long list of ingredients you would think it would be really time consuming, but it takes at most 20 minutes to cook.

I used normal finger rolls as my local supermarket didn't have any gluten-free ones, which I would have loved to be able to do the recipe to the exact ingredients.

I loved this dish, I thought it was really delicious and full of flavour, but it was really messy, something I was dreading, as the last thing you want while you're eating is for it to be falling out onto your hands.

Skye on the other hand wasn't too keen on this dish, something I was quite surprised with as I thought this would be something she would enjoy.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye