So much healthier (and tastier) than the supermarket or fluorescent takeaway versions - and surprisingly straightforward! It freezes nicely if you've got leftovers.
Ingredients:
250ml orange juice
2tbsp vinegar (malt is fine)
2tbsp tomato ketchup
Squirt of tomato puree
2 tbsp sugar
2 carrots (diagonally sliced looks nice)
1 bell pepper (I like yellow because of the colour contrast but it really doesn't matter)
2 spring onions, chopped (optional)
Handful of mange tout/ sugar snap peas (optional)
Handful of pineapple chunks (optional because I can't stand pineapple)
3tbsp cornflour
Serves 5-6
Method:
1) Tip everything except the cornflour into a large saucepan and heat on medium until bubbling in the centre and the carrots are cooked
2) Put the cornflour into a separate bowl and gradually add small amounts of water, mixing in between, until you have a smooth white paste
3) Add the paste a spoonful at a time to the sauce and stir in until the sauce thickens and is gloopy
4) Heat for 5 more mins
5) Done!
Suggestions:
Bake or fry chicken pieces and pour the sauce over at the end. Great with rice or noodles
Budget:
Juice = 15p
Vinegar = 2p
Ketchup = 2p
Puree = 3p
Sugar = 5p
Carrots = 14p
Pepper = 50p
Cornflour = 2p
Total = 93p, 19p/ person
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