Pheasant in a Porcini Mushroom and White Wine Sauce with Aromat flavoured Couscous

Pheasant in a Porcini Mushroom and White Wine Sauce with Aromat flavoured Couscous

I know it’s been a loooong time since I last posted anything on here; I could bleat on about my lack of inspiration, my fight with work/blogging balance or my absolute laziness but I won’t!

This weekend, I cooked my mother and I (as a belated birthday meal) of Pheasant in a Mushroom and White Wine Sauce with Couscous.  My sister picked up the Pheasant breasts from a shopping trip recently, she also picked up Partridge… so you can guess what’s coming up soon.  I’ve always wanted to try them both, I’m going to be compiling a new list of foods I want to try and places I want to eat soon… please get in touch with any suggestions.

The pheasant breasts from Waitrose

The pheasant breasts from Waitrose

Now I’m not going to lie, I actually intended to take the partridge out of the freezer… but grabbed the wrong one!  So, this recipe was created with partridge in mind but it worked brilliantly well.  There are only six ingredients in this dish, apart from salt pepper and rapeseed oil so there’s nowhere to hide, it’s simple but so tasty. 

The ingredients were:

  • One onion
  • 1/3 tub (above) Porcini Mushrooms
  • ½ pint of Vegetable Stock
  • Boiling Water
  • Knorr Aromat Seasoning
  • Salt and Pepper

The first thing you need to do is put the mushrooms in a bowl and cover with boiling water.  I left them covered for half an hour, check on the packet of mushrooms you’re using for the instructions.  You can use fresh mushrooms, I didn’t have any in the house but some cremini or button mushrooms.

Steeping dried porcini mushrooms

Steeping dried porcini mushrooms

You’ll notice on the windowsill behind my mushrooms a jar of preserved lemons… these are homemade, it took me a long time to come up with the right flavours and get a preserving process I was happy with…. oh ok!  That’s a lie, well in part anyway; they are home made but by my lovely sister and brother-in-law.

Couscous and Knorr's Aromat

Couscous and Knorr’s Aromat

Once you’ve got the mushies rehydrating put your couscous in a bowl, season and add some Aromat, pour boiling water over and cover; follow the cooking instructions on the packet.  I’m not sure if I’ve mentioned Knorr’s Aromat before, I may have.  Like lots of this recently it’s something Gemma introduced me to, you really should try it!  As you know I don’t get any renumeration for blogging, I’m not sponsored and don’t get any commission lol so when I say it’s flipping good… it’s genuine!  It’s versatile, I’ve used it on rice, sweet potato wedges, fish, pasta salads; you can cook with it or use it as a seasoning – give it a good and tell me what you think.  To find out more about it visit the Knorr Website.

I chopped an onion using the clockwise chopping method

I chopped an onion using the clockwise chopping method

Finely chop your onion, I’ve only used one onion in this recipe because I was only cooking for my mother and I.  You’ve guessed it I’ve used the clockwise chopping method I find so much easier than any other way of cutting an onion.

Heating the rapeseed oil

Heating the rapeseed oil

Heat some oil in a pan, you can use butter but I didn’t, I’ve chose to use Rapeseed Oil, I couldn’t get over how yellow it was!  I know, I know, that sounds like a stupid thing to say, duh Richard; what colour do you think the plants are?  I guess I wasn’t expecting it to be such a vivid yellow, anyway I digress…

… in the pain with the oil cook the onions until they start to soften and turn all Spandau Ballet like (gold).  Scrape them into a bowl and set aside for later; next you’ll need to take the mushrooms out of their water.  I lifted them out with a slotted spoon and set them aside, don’t throw the liquid away it’s got all the mushroomie goodness in; however, there are often bits of grit and stuff you’ll want to get rid of.  To do this I placed a sieve over a jug, the lined that with two pieces of kitchen roll, you can use some muslin but I didn’t have any and then poured the liquid, getting rid of all the nasty bits.  Chop the mushrooms up as small as you’d like them.

Cooking the pheasant breasts

Cooking the pheasant breasts

In the hot pan you’ve cooked the onions in place the Pheasant breasts, you’re supposed to cook Pheasant breasts for 3-4 minutes on each side, I didn’t do that!   I cooked them for a about 1.5 minutes on each side, then set them aside to rest (they were thin breasts and I was going to put them back in the pan later… before people panic).

Frying the onions and mushrooms

Frying the onions and mushrooms

Take the breasts out and add the onions back in and the shrooms, give them a mix and cook for a couple of minutes.

Deglazing the pan to make the sauce

Deglazing the pan to make the sauce

To the pan add the white wine, use that to scrape the bits stuck to the pan (deglaze).  Cook the wine for a few minutes on high then add the mushroom water and the stock.

The pheasant breast warming in the sauce

The pheasant breast warming in the sauce

Cook until it starts to simmer, at this point I added the breasts back to warm for a couple of minutes… oh, unorthodox I know!  Before adding the breasts back, I did add a little of the stock left mixed with some flour to thicken the sauce (because it was a bit watery).

The pheasant breast and couscous

The pheasant breast and couscous

Now you’re ready to eat, I served this with couscous as you know, but you could serve it with rice, celeriac potatoes or sweet potato.

The Porcini Mushroom and White Wine Sauce in the frying pan

The Porcini Mushroom and White Wine Sauce in the frying pan

I finished the sauce off with home grown chives from the garden, I’ve got to say the sauce was proper lush!  I did something I hardly ever do, I didn’t taste it while cooking, I’m a big culprit for (probably over) tasting my food while I’m cooking but I didn’t try this until after I’d seasoned it and added the chives.  It was stunning though, I’m pleased to say, I could have drunk it on its own… or just it over some mashed potatoes… you know how I love my mash!

Pheasant in a Porcini Mushroom and White Wine Sauce with Aromat flavoured Couscous (with fresh chive flower)

Pheasant in a Porcini Mushroom and White Wine Sauce with Aromat flavoured Couscous (with fresh chive flower)

Here it is, I know it doesn’t look a lot but it was awesome.  The earthy taste of the mushrooms, with the slight tang of the wine complimented nicely the soft, mild tasting flavour of the Pheasant.  I wasn’t expecting the breasts to be stupidly gamy but I was expecting a stronger flavour than they had… I’m not disappointed though they were lovely, and one more thing off my foodie desire list.

My wonderful mother and I enjoying our belated birthday celebrations

My wonderful mother and I enjoying our belated birthday celebrations

We had a great night we watched a film and had a couple of glasses of wine, very civilised indeed!  What did you all do on your bank holiday, I had a nice chilled out relaxed one in the house, bliss.

Pheasant in a Porcini Mushroom and White Wine Sauce with Aromat flavoured Couscous

Pheasant in a Porcini Mushroom and White Wine Sauce with Aromat flavoured Couscous

Next week we’ll have a TimeSaving Tuesday post and another recipe, only this time it will be a Partridge recipe… any ideas let me know.

I know I’ve been away for a long time, and I’ve not kept up with my social media… and I’m too scared to look now because I’m afraid I may have offended people.  Do you ever get that, when you leave things so long that they become this massive weight around your neck… that’s what this process has been like for me but we’re getting there… anyway I digress again!  Don’t forget you can get in touch with me via Social Media,

See you soon!

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney

Quorn Keema Masala

Heeeelllooo!  Welcome back, happy New Year to you all, I hope you all had a good one, this is my first recipe back for a long while.  As you know I am a massive fan of the Indian curry Keema Masala, you’ll probably remember my review of Asda’s Keema Masala in a tin from July 2015.  It’s one of my favourite meals I’ve reviewed, alas Asda in their wisdom don’t make it anymore but I’ve decided to give it a go.

Ingredients for my Quorn Keema Masala

Ingredients for my Quorn Keema Masala

You’ll notice from the snazzy picture above that Quorn is the main feature of this recipe, that’s because I was cooking it for the lovely Gemma, while she’s not a vegetarian she prefers it to mince.  I was thinking that as I have two vegetarian friends it was a good opportunity to try using it.  Keema is, as far as I can tell traditional done with Lamb and comes from the Hyderabad area of Indian and is usually made with Lamb Mince.  I’ve based this recipe on a recipe I saw on Titli’s Busy Kitchen, Titli’s website is amazing and a hughe source of inspiration for me, make sure you check her out.   I’ve made this twice now and I think the best result is when you use, as she suggests Garlic and Ginger paste, not lazy Garlic and Ginger like I did here.

The Ingredients:

  • Salt and Pepper
  • Oil for frying
  • 500ml beef stock
  • 2 Onions
  • 2 Carrots
  • 3 Potatoes
  • ½tsp of Chilli flakes
  • 1tsp of Turmeric
  • 2tsp Ground Corriander
  • 1tsp Lazy Ginger
  • 1tsp of Lazy Garlic
  • 2 x Tins of chopped Tomatoes
  • 1 x 450g pack of Quorn Mince
  • ½ Cup of frozen peas and a bunch of fresh Coriander (not pictured)

As with all the spices, you can add as much or as little as you want, when I made the recipe for the second time I didn’t use fresh coriander, but I did the first time, if I’m honest I’m not a fresh coriander fan but I think it added to the dish.

Preparing the ingredients for my Quorn Keema Masala

Preparing the ingredients for my Quorn Keema Masala

Now comes the fun part, peel and quarter the two onions, set aside, then peel the three potatoes… I like this recipe so much I even peeled all the vegetables on my own lol.  Cut the potatoes into cubes and place in water for later on, then peel the two carrots.

Preparing the carrots and onions for my Quorn Keema Masala

Preparing the carrots and onions for my Quorn Keema Masala

Place the quarters of onions in a food processor and blitz, you don’t want a pulp but you do want them to be finely chopped.  Then add the  grater attachment if you’ve got one and grate the two carrots, if you haven’t you can grate them by hand or finely chop them but try and keep them the same size as the onion.  If you do have a grater attachment press down on the carrots for a finer grate.

Quorn Keema Masala Spice Mix

Quorn Keema Masala Spice Mix

Once you’ve done that you can leave them in the food processor bowl for now, then place the spice mix on the plate – apologies for the photograph it’s shocking, I wasn’t drunk your honour!  The spice mix is:

  • ½ teaspoon of Chilli flakes,
  • 1 teaspoon of Turmeric
  • 2 teaspoons of Ground Coriander (you can grind your own if you have a spice grinder or a pestle and mortar)
  • 1 teaspoon of salt

Again as I said earlier, you can add to this or take away, some recipes use Garam Masala, I think I may try that next time as it adds a depth that you only get from a blend of spices.

The Quorn before anything is added to make my Quorn Keema Masala

The Quorn before anything is added to make my Quorn Keema Masala

Place the mince in a bowl, this is where the flavour begins

Adding the spice mix and the garlic and ginger to the Quorn for my Quorn Keema Masala

Adding the spice mix and the garlic and ginger to the Quorn for my Quorn Keema Masala

To the mince add all the spices and a teaspoon of lazy garlic and ginger.  If you’re using a garlic and ginger paste add two teaspoons of it.  Mix thoroughly, my one regret now is not cutting the ginger smaller, you can see it looks like bits of wood in the rubble that is the Quorn Mince.

Frying my carrots and onions for my Quorn Keema Masala

Frying my carrots and onions for my Quorn Keema Masala

Heat a pan, once it’s come to temperature place the onion and carrot in and stir for a few minutes.

Adding the Quron mix to the pan for my Quorn Keema Masala

Adding the Quron mix to the pan for my Quorn Keema Masala

Add the Quorn mince and stir thoroughly cook for two minutes on a high heat.

Adding the peas to the Quorn Keema Masala

Adding the peas to the Quorn Keema Masala

Next add the frozen peas and stir thoroughly to combine, cook for a fture two minutes on a high heat.

Adding the potatoes to the Quorn Keema Masala

Adding the potatoes to the Quorn Keema Masala

Next add the potatoes and stir them through thoroughly to combine, I microwaved the potatoes for about ten minutes in boiling water so that they were slightly softer as they were hard the first time I cooked this recipe, and let’s be fair no one likes a hard spud.

Adding the tomatoes and stock to the Quorn Keema Masala

Adding the tomatoes and stock to the Quorn Keema Masala

To the potatoes add two tins of tomatoes and stir thoroughly, then pour some boiling water in one of the tins, break up a stock cube and stir so it starts to dissolve.  Pour the stock into the other tin of tomatoes picking up all the tomatoey goodness.

The Quorn Keema Masala ready to thicken

The Quorn Keema Masala ready to thicken

When you’ve added all the ingredients, give it a stir to allow all the ingredients to come together.  Then place the lid on it and cook for 20-25 minutes on a low heat.

Cooking the Quorn Keema Masala on a low heat

Cooking the Quorn Keema Masala on a low heat

Check on a regular basis, stirring occasionally keeping an eye to make sure that everything is not sticking and also that the potatoes are cooked.

Quorn Keema Masala after it had thickened

Quorn Keema Masala after it had thickened

The aim is for it to thicken, this is how it was the first time I made it, it’s thicker and not so saucy.  I personally like a saucier curry so the second time I didn’t let it thicken so much.

An option to add Coriander to the Quorn Keema Masala

An option to add Coriander to the Quorn Keema Masala

I’m not a big lover of coriander but when I made it the first time Take the ramekins off the baking tray and place on a plate; this recipe is ideal to be served as a quick and easy, yet luxury breakfast over the bank holiday, or as a simple supper.

Quorn Keema Masala is an ideal recipe to cook for work

Quorn Keema Masala is an ideal recipe to cook for work

I’ve cooked this twice, both times I took it to work the next day, the other pot in the first photograph is my Spiced Butternut Squash Soup, which I also took in to work.  I think it’s fair to say that Gemma enjoyed the curry, I was really chuffed her daughter tried it and liked it too… winner winner!

Quorn Keema Masala, boiled rice and poppadoms

Quorn Keema Masala, boiled rice and poppadoms

We served it with packet boiled rice and some poppadoms, I can honestly say it was really enjoyable.  It could have used some more heat maybe, but I’m not a fan of stupidly hot food as you know.  This is a dish I order a lot from my local Indian takeaway, only theirs is made with lamb and it’s much hotter than mine was.

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney for Gemma and I

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney for Gemma and I

Gemma picked up some Pakoras and some Mango Chutney from our local supermarket and they were a great accompaniment to this dish.

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney

I thoroughly enjoyed this, I’d make it with lamb next time, or would I, to be honest it was great made from Quorn.  It was easy to make and didn’t involve much fuss, especially if you use the good old food processor.  I’ve used Quorn once or twice but wasn’t completely convinced but it works here and I’d definitely use it again.  I’m a big fan of Titli, check her website out, her recipes are great and her videos, well they’re amazing!  Thanks to Kirsty for her help cooking it, and to Gemma for her taste testing… thanks to both for their photography skills,

Remember to get in touch, I’d love to hear from you, don’t forget to come back on Wednesday for a great Waste Not Want Not recipe and then we’ll have a restaurant review on the weekend.

See you Wednesday

Time-Saving Tuesdays & 6 Nations of Food – Scottish Mussels in a Garlic and Butter Sauce

It’s been a while since I last posted a Time-Saving Tuesdays review so I thought why not introduce it to the 6 Nations of Food feature, I know this is a slight deviation off track but bear with me as it’ll all make sense soon.  I’m going to review something that my mother and I ate on Easter Weekend.

Time-Saving Tuesdays & 6 Nations of Food – Scottish Mussels in a Garlic and Butter Sauce

Time-Saving Tuesdays & 6 Nations of Food – Scottish Mussels in a Garlic and Butter Sauce

I love mussels, I’ve cooked them a few times and they’re fairly easy to cook, my mother bought this for me from Lidl.  I hadn’t had them for years and was quite looking forward to them.

Scottish Mussels in a Garlic and Butter Sauce - Cooking instructions

Scottish Mussels in a Garlic and Butter Sauce – Cooking instructions

The cooking instructions were clear and easy to follow and these mussels can be cooked in the microwave, boiled in the bag or in the hob.  The guidelines are easy for all these cooking methods.

Scottish Mussels in a Garlic and Butter Sauce - Ingredients

Scottish Mussels in a Garlic and Butter Sauce – Ingredients

I would have said that the muscle liquor tasted very winey, however, there was no wine in it.  I don’t know what the predominant flavour was but the sauce was excellent.  With hints of garlic and little flecks of carrots and tomatoes running through the sauce it really set the mussels off well.

Scottish Mussels in a Garlic and Butter Sauce - Nutritional information

Scottish Mussels in a Garlic and Butter Sauce – Nutritional information

I probably didn’t eat 100g of them because I had other things to eat as well and my mother was sharing them with me, but there were 4.6g of Carbohydrates in 100g.  I suppose had I not been on my low carb diet I wouldn’t have even noticed.

Scottish Mussels in a Garlic and Butter Sauce - Nutritional information from the front of the package

Scottish Mussels in a Garlic and Butter Sauce – Nutritional information from the front of the package

Here is the nutritional information from the front of the pack, while the sugar levels are good the fat, saturated fat are not brilliant and there’s a lot of salt for half a pack.  My mother and I are nightmares though we love salt, so this suited us.

Scottish Mussels in a Garlic and Butter Sauce - Ready to eat

Scottish Mussels in a Garlic and Butter Sauce – Ready to eat

The sauce was stunning as I’ve said, if I’d been eating bread I could have just had a bowl full of the sauce and dunked some bread in to it.  Some of the mussels were a bit chewy and some were quite small, but those aside the rest were excellent, sweet and plump.  This is a great way to try mussels if you don’t feel confident in cooking them yourself.  They were quick and easy to cook, whichever way you chose to cook them, I say congratulations Lidl, these were a triumph.

Time-Saving Tuesdays & 6 Nations of Food – Scottish Mussels in a Garlic and Butter Sauce

Time-Saving Tuesdays & 6 Nations of Food – Scottish Mussels in a Garlic and Butter Sauce

My next recipe, and final instalment of the Six Nations of Food will be towards the end of the week and it will be Mags Welsh Cakes…. I’ll let you guess what country that comes from lol.  I know I said I’d do Scotch pancakes but I couldn’t resist reviewing these Mussels. Wheelie Good Meals Social Networking

Remember, you can get in touch; you can visit our social media pages below, or subscribe to the blog for regular updates.

Bye for now!

tst mini

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce - The Asda Meatballs

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce – The Asda Meatballs

Here’s a bit different of a difference, my mother’s obsessed with these meatballs, she buys them quite regularly and either serves them as meatballs or squashes them into burgers…. bizarre I know lol!

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce - Ingredients

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce – Ingredients

I’m unsure whether this should come under the “Waste Not Want Not Wednesday” because these ingredients were leftovers from the Pizza Pies I made, but it’s also quick and easy so it’s a win win! Before we start cooking chop the chorizo, roasted red peppers and the onion, I’ve cut the onion into half moon and the chorizo into chunks.

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce - Frying the onions

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce – Frying the onions

I had some Oil that came in a spray bottle, spray a light covering on the pan and heat. When the pan is warm add the onions and fry them until they start to soften.

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce - Frying the onions and chorizo

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce – Frying the onions and chorizo

When the onions start to soften add the chorizo and stir, you’ll need to cook them until they start to soften and also the oil from the chorizo comes out.

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce - minced ground garlic and chili flakes

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce – minced ground garlic and chili flakes

In a small bowl add 1 tsp of ground garlic and a large grinding of chilli flakes. Give them a mix and set aside.

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce - Adding the Minced ground garlic and chili flakes to the pan

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce – Adding the Minced ground garlic and chili flakes to the pan

Add the chilli flakes and garlic to the pan and stir thoroughly to combine the onions, chorizo, garlic and chilli.

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce - adding the sun-dried tomato and char- grilled red pepper pastes

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce – adding the sun-dried tomato and char- grilled red pepper pastes

Add the Char-Grilled Red Pepper and the Sun-Dried Tomato Pastes and stir thoroughly, allow the ingredients to mix together and get to know each other, the party is starting now!

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce - adding the sun-dried tomato and char- adding the roasted red peppers

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce – adding the sun-dried tomato and char- adding the roasted red peppers

Add the roasted red pepper and stir thoroughly to combine all the flavours, these are some of my favourite ingredients and it’s shaping up really nicely now.

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce - adding the sun-dried tomato and char- adding the mixed dry herbs

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce – adding the sun-dried tomato and char- adding the mixed dry herbs

Add the mixed dry herbs, if you don’t have a packet of mixed dry herbs you could use oregano, basil and coriander in equal measures.

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce - adding the tinned tomatoes

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce – adding the tinned tomatoes

Pour in the tinned tomatoes and mix thoroughly, allow everything to come to temperature. You can add water if you want more of a sauce, or add a bit of stock if you want to make some up with a stock cube.

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce - all the ingredients cooking away nicely

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce – all the ingredients cooking away nicely

Allow the mixture to simmer and come together nicely, turn the heat down and just check it from time to time.

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce - the sauce simmering and the meatballs frying

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce – the sauce simmering and the meatballs frying

Fry the meatballs in a pan with a small splash of oil, you want to cook them until they start to brown all over, you’re going to finish them off in the sauce so don’t worry too much.

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce - bringing the ingredients together at the end of cooking

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce – bringing the ingredients together at the end of cooking

Once the balls are brown add them to the sauce and mix through when you stir everything, do it gently and to ensure that you don’t break the balls up.

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce - microwaveable basmati rice, a great accompaniment

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce – microwaveable basmati rice, a great accompaniment

Serve this with some quick and easy basmati rice, use the type that you can cook in the microwave and it’ll be ready in next to no time.

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce - a microwave, a busy cook's best friend

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce – a microwave, a busy cook’s best friend

The microwave is a great asset to a time starved family, I’m going to be featuring recipes that can be cooked in the microwave, like our Homemade Microwaveable Tomato Risotto. If you’ve got any microwaveable recipes then get in touch, I’d love to see them and try and recreate them.

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce -served and ready to eat

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce -served and ready to eat

I really enjoyed this, it’s very similar to the Sausage Meatballs in a Spicy Tomato Sauce I made in September last year. It’s really enjoyable, slightly spicy and a great to use the meatballs, they’re handy to have in the freezer , they can be defrosted and cooked quite easily.

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce

Time-Saving Tuesday – Asda Meatballs and Quick and Easy Tomato Sauce

I’m back to normal now, and on time 😆 what more can I do! I hosted a dinner party a couple of weeks ago, so I’ll be blogging about that on the weekend, more to come next week with a review and another recipe 😀Wheelie Good Meals Social Networking

I’m going to be doing lots over the next few weeks, so will keep you updated even hoping to finally get my youtube videos up and running… here’s hoping 😆

6 Nations Of Food

6 Nations Of Food

Have you been watching the six nations, I’m going to try and cook something from each of the countries involved so brace yourself for a bit of welsh cakes, pasta, toad in the hole, Kedgeree, champ and something French…. six nations of food, happy days!

See you soon

Rich signature

Time-Saving Tuesdays – Princes Chicken in a White Sauce

How are you all, it’s November already and it’s almost bonfire night… are you going anywhere? We used to have a big family and friends firework night every year but it stopped as people got older and everyone drifted apart, I’m not complaining loud bangs and Brittle Bones don’t go well together really 😆

This is an interesting one, it’s a meal in a tin, which may not sound very appealing to some of you but let’s give it chance.

Time-Saving Tuesdays – Princes Chicken in a White Sauce, a meal in a tin

Time-Saving Tuesdays – Princes Chicken in a White Sauce, a meal in a tin

It’s Chicken in a White Sauce, I bought it when my parents were away a while ago and thought it was worth giving it a go. Don’t put your nose up to it, if you are someone who lives alone, on a low budget maybe or time restrained this is a meal in a tin – in my opinion it’s ideal.

Time-Saving Tuesdays – Princes Chicken in a White Sauce Nutritional Information and Ingredients

Time-Saving Tuesdays – Princes Chicken in a White Sauce Nutritional Information and Ingredients

The ingredients are straightforward, there’s a few things in there that I haven’t heard of before such as Calcium Carbonate which is beyond my understanding. The calories were quite low 268kcal per tin, and a tin is two servings, the salt and sugar levels weren’t too bad either. It’s important to remember that you’d need to serve something with this tin, you can’t see it in the picture but I served it with mashed potatoes.

Time-Saving Tuesdays – Princes Chicken in a White Sauce Cooking Instructions

Time-Saving Tuesdays – Princes Chicken in a White Sauce Cooking Instructions

The cooking of it is straight forward, I warmed it through in a sauce pan, it’s important to stir it regularly and not to let it boil, probably because the sauce will split. You can microwave it and the microwave instructions are clear and easy to follow, and accommodate older microwaves like mine. I enjoyed this, it could be served with lots of things, it does need seasoning, especially pepper but like always that’s a personal choice. The serving suggestion is to top with short crust or puff pastry, brush with an egg wash and cook in a medium oven until golden brown. It also says for a luxurious meal add pan fried mushrooms or ham to the pie filling.7 stars

I’ve awarded this seven stars, it’s convenient, easy to cook and with a bit of seasoning and some accompanying vegetables it makes a great meal.

Time-Saving Tuesdays – Princes Chicken in a White Sauce ready to be eaten

Time-Saving Tuesdays – Princes Chicken in a White Sauce ready to be eaten

I hope you buy this one, remember I buy (well either me or my mother) all the ready meals and other subjects covered on Time-Saving Tuesdays myself, if anyone has a suggestion of what I can cover please let me know because as you know I’d love to hear from you.

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Time-Saving Tuesdays – Princes Chicken in a White Sauce

Time-Saving Tuesdays – Princes Chicken in a White Sauce

We’ll be back again Thursday with a review of The Brecon Food Festival…. I know it’s well overdue but it’s coming I promise!

See you soon

Rich signature