Thai Soup | Spicy Prawn Soup

This is my quick and easy take on a Thai-Style Prawn Soup

If you buy stir-fry ready-chopped ingredients, like I did, it takes literally 5 minutes to make from start to finish!

Thai Soup | Spicy Prawn Soup | Thai-Style Prawn Soup

Cooking Time: 5mins
Serves: 1
Approx. calories per serving (if you eat all of it, 2 bowls): 160

Ingredients (makes 2 small bowls – either one generous portion as a meal, or two small portions as a starter)

  • Sainsbury’s Mushroom Stir-Fry (calories shown on pack include addition of 15ml oil, which you won’t use in this recipe, so disregard those).  If you don’t want to buy the stir-fry vegetables ready-to-cook like this, or you don’t have access to Sainsbury’s Supermarket, finely slice 50g common mushrooms, 25g white cabbage, 25g green cabbage, 25g carrots, 25g white onion and add 25g beansprouts.
  • 100g King Prawns (cooked, peeled & ready to eat)
  • 1Cal spray cooking oil (a few sprays to coat the Wok)
  • A little squeeze of ginger paste (will depend on your preference, but approx half a cm squeezed out of the tube…or 1/3rd of a teaspoon).  You can use finely-chopped fresh ginger if you prefer, of course.
  • A little squeeze of lemongrass paste (again, this will depend on your preference, but about twice as much as the quantity of ginger you used, so about 1cm squeezed out of the tube, or just over half a teaspoon).  Again, you can use fresh lemongrass if you prefer – cut it into lengths to flavour your soup but it can be a bit tough to eat, so I prefer to leave it big enough to pick out.
  • A generous sprinkling of ground dried chilli flakes (I leave the quantity up to your tastebuds!) – or a few slices of de-seeded fresh red chilli, if you prefer fresh ingredients
  • Half a fish stock cube, crumbled
  • A dash of fish sauce (half to a full tablespoon)
  • 300ml boiling water (approx. quantity – judge by taste and how much stock you want in your soup)

Method

Spray the 1Cal cooking spray oil onto a wok, heat until smoking, keep the heat on high throughout

Add the stir-fry vegetables and stir

Add the fish sauce, lemongrass paste, ginger paste and chilli flakes and stir for a minute or so

Sprinkle on the crumbled stock cube and pour on the boiling water – the veg and water will now boil in the Wok

After about half a minute, add the king prawns

Boil for a further minute to ensure the prawns are heated through

Serve

 

Thai-Style Prawn Soup – Gloriously Simple, Gloriously Good!

 

Chicken Sausages | Healthy Sausages

Low-fat Sausages:

Chicken and Apple Sausages

If you’ve been following my blog and recipes for some time, you’ll know that whilst I adore calorie-laden, fat-rich, exquisitely decadent and rich food, I have to temper this with some very low-calorie, low-fat, healthy food…for health reasons that are relevant to all, of course, and because weight has always been an issue for me.

I’m therefore delighted to have come up with these really healthy sausages: Chicken Sausages…don’t run for the hills!  With the addition of apples, these chicken sausages are deliciously moist and full of flavour!

CHICKEN SAUSAGES | CHICKEN AND APPLE SAUSAGES

Chicken and Apple Sausages, shown here with steamed carrots and fried onions (done in a Wok using only a few sprays of 1Cal Spray Cooking oil)

Ingredients for 21 sausages (1 portion = 3 sausages = approx. 195kcal)

  • 900g chicken breast (cut into chunks to fit into your meat mincing/grinding machine)
  • 2 cooking apples (approx 320g once peeled and cored)
  • 3tsp Knorr Aromat (or use seasoning of your choice, to taste – see notes about seasoning, below)
  • Approx. 2.5metres of medium natural sausage casings (I used Ex. Narrow Hog Casings)

A note on seasoning for these chicken sausages:

You can play around with the recipe to alter the flavour profile; for example, you could season with sea salt and a touch of cinnamon to complement the apples.  Or you could use celery salt.  I’ve used Knorr Aromat because I find chicken can sometimes need a big kick of seasoning and Aromat achieves this, but I am conscious of the fact that it contains a lot of MSG and may not be of everyone’s choosing for that reason.  So if you just want to substitute the Aromat without going wild with other seasonings, you could just season generously with sea salt and a little bit of freshly-ground black pepper.

Method

Grind/Mince the chicken breast and apple pieces together, on a medium setting.  If you don’t have a meat mincing machine, you can buy ready-minced chicken breast meat and grate the apples (or, for more texture, finely chop them).

Mix in the seasoning

Thread the sausage casing onto your sausage-making nozzle and gently feed through the chicken sausage mixture.  This is a very wet mixture so the sausages are very soft.

I’ve found the easiest way to make these chicken sausages is to make one long continuous sausage, then fold it into 7 equal lengths on a big chopping board.  You can then twist and cut at the end of each length, then gently fold each length into 3 and twist & cut at the folds.  This will then give you 21 fairly even-sized healthy chicken sausages.

Freeze any you don’t want to use immediately.

Cooking: Grill, barbecue, dry-fry in a non-stick pan or cook on a griddle.  Serve with a mixed salad or steamed fresh vegetables. Enjoy!

Tip

These healthy sausages are a real low-fat, low-cal treat and very satisfying as a 3-sausage portion is a decent size meal, but if you don’t have a sausage-making machine, you can still mix the ingredients as above, but then make them into patties/burgers instead.

Gloriously Simple, Gloriously Good!

Pork Scratchings

Pork Scratchings: The Ultimate Pub Snack

Enjoy with a beer or two, or even with a glass of Pimms & Lemonade…

Pork Scratchings

I first discovered the delight of pork scratchings in pubs in the Midlands (in fact, I think it was in my friend Gaynor’s parents’ pub in the summer of 1991) and, at the time, I struggled to find them anywhere else and even in the Midlands, only a few butchers and pubs sold them.  Since then, I’ve noticed more and more factory-produced brands of pork scratchings appear on supermarket shelves, and while those are ok, nothing tastes like the pork scratchings you can buy from your local butcher (I’ve had some in recent years from various butchers at Doncaster Market and they were lovely).

To me, one of the best parts of eating roast pork is a perfectly crackled skin, but there never seems to be enough of it!  And what about those times when you just fancy a few pork scratchings to nibble on with a drink, rather than a roast dinner? Morrisons sell cheap packs of pork skin you can use for crackling or pork scratchings.  Also, your local butcher is likely to let you have a load of pork skin if you ask while you’re buying other meat.

In my case, I was buying a load of pork belly and pork shoulder to make Sardinian Sausages and Lincolnshire Sausages.  The butcher kindly took off all the skin (far better than you could ever do at home, as I wanted most of the fat left on the meat for the sausages!), so I asked him to put the skin in a bag for me as I’d use it to make scratchings.

Here’s how I made the pork scratchings:

Cut the pieces of pork skin (rind) into rough pieces approx 2cm x 2cm in size.  Pat them dry with a clean tea towel.

Heat some sunflower oil in a pan (make sure you use a pan with lots of spare space above the oil as it will get quite ‘active’ when you put the skins in!) on a high heat.  You’ll know it’s hot enough if it starts boiling and spitting quite violently when you place a piece of pork skin into it.

Put a few pieces of pork skin in (about 6-7 per batch, maximum, depending on the size of your pan), one after the other, being very careful to stand back and keep your face away as the oil will spit furiously! Make sure the pieces of pork skin have plenty of room.  They have a tendency to want to stick together, so once the spitting has calmed down a little, move them around with a long-handled slotted metal spoon (always making sure you don’t get splashed!).

Once they have curled up a bit and gone golden brown (after about 2-4 minutes), remove them with the slotted spoon and place them on a plate or tray covered in ample kitchen paper to absorb the oil.

Repeat the process with the remainder of the pieces of pork skin until they’re all fried, then leave to cool and drain for a few minutes.

Now re-immerse the already fried pieces of skin into the hot oil (they won’t spit quite as much this time so you can put a few more in at once) and fry for a further 2-3 minutes until they look crispier and a little darker.

Remove with the long-handled metal slotted spoon and place to drain on fresh kitchen paper.  While still hot and oily, sprinkle liberally with fine sea salt (or seasalt flakes if you prefer) and as the pieces start cooling, roll them around in the salt that’s landed on the tissue so they each have a good amount of salt.

Leave to cool completely, then serve as crispy snacks.

Pork scratchings are delicious washed down with a cold beer! 😉

Gloriously Simple, Gloriously Good!