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We're bored of beans on toast. Pretend you're on Pinterest and share your cooking tips and recipes. Can't cook? Don't let that stop you telling us about the disastrous shit you've made.

(, Thu 28 Jun 2012, 21:56)
Pages: Popular, 9, 8, 7, 6, 5, 4, 3, 2, 1

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Ruddpockets - A NinjaBadger recipe
Below is a recipe of my own invention, that I'd like to pass onto you.

Oh, and because this is a b3ta-friendly recipe, none of the measurements will be in proper units like grams. Cooking is an inexact science - "handfulls" and "until it looks cooked" are more than sufficient...

Ruddpockets (c) - "A Chicken and Bacon based extravaganza"

Serves 2-3, or 4 for a light meal

Equipment

Knife
Another knife
Chopping board
Wok
Thing to stir with

Ingredients

2 Fresh chicken breasts
3/4 Pieces of bacon
Bag of frozen Mixed Veg
Chicken Oxo cube
Tube of Garlic Puree
Mixed herbs
Black pepper
Grated cheese
4 Pitta breads

Steps

1) Dice up the chicken breast. Cut it so the pieces are about the same size as dice. Put it in the wok with a little oil and let it cook on a medium heat whilst you move on to step 2. Keep stirring the chicken too.

2) Cut up the bacon, but don't put it in yet. Check the chicken first - it should be cooked after about 5 mins. Take a piece and cut it open to make sure it's not pink inside. If there is pink, let it cook a little longer. When chicken is cooked / nearly cooked, bung in the bacon pieces too. Stir.

3) As the chicken and bacon are cooking, add the chicken oxo cube, making sure to sprinkle evenly. Stir.

4) Add the garlic puree...about 3 or 4 squirts. All a couple of centimeters long. Ish. Stir.

5) Shake a bit of pepper on. Sneeze. Stir.

6) Couple of pinches of mixed herbs. Stir.

7) Now everything should smell really good and you look badass cooking it. Be sure to keep tasting as you cook too. This not only allows you to adjust the ingredients, but makes it look like you know what you're doing. Nod on tasting and say, "needs more...(insert ingredient)" Stir.

Serious tip: You can always add more, but you can't take it away. Add little bits of ingredient and work up.

8) Grab your bag of frozen mixed veg. I find the one out of tesco with peas, carrots, sweetcorn etc works best, but any mixture will work. Open it up and pour a bunch into the wok so it's about half / three-quarters full. The beauty with this is that the veg can be frozen when it's added, which means you can keep it in the freezer until you need it. Fresh veg will go off in your fridge - guarenteed. You'll buy it with good intentions, but 9 times out of 10 you won't eat it, let's be honest. Stir.

9) Whilst the lovely meat and veg mixture is cooking, and it's smelling really good, toast the pitta bread. I find that they only need heating for a little bit. The recipe works best if the pitta are still quite soft and not toasted into rigidity. You'll see why later.

10) When the veg is cooked (you can tell because they'll taste cooked), add two or so handfulls of grated cheese. Stir. Let it melt in. Yum. Now take the pan off the heat.

11) Slice the pittas in half and use a knife to open them up so you end up with two pockets. Don't use the same knife as the one you used to cut the meat.

12) Fill the pockets with the mixture. This is easier if the pittas haven't been toasted to a crisp. Serve. Boy that's good eating.

The proper way to eat these is with various different sauces to dip the pockets in. Mayonnaise is my favourite...really really good. Reggae Reggae sauce is also recommended, as is ketchup or barbecue sauce. Or chutney. Experiement, let me know!

Below is a poorly taken, out of focus picture that shows you what they might look like when done.

Why not try the same thing, but with tortilla wraps instead of pitta?

Bon appetit!

Stir.


(, Sun 1 Jul 2012, 18:25, 4 replies)
I'm sure this is lovely but I genuinely can't be arsed to read another recipe.

(, Sun 1 Jul 2012, 21:54, closed)
looks good
and more recipes should adopt actual dice as a standard size to dice meat into, bloody genius that
(, Mon 2 Jul 2012, 8:33, closed)
Reading
this has made me sooo hungry and now have to wait a whole hour before buying an overpiced sandwhich at work :( I genuinely think I may have a stab at this.
(, Mon 2 Jul 2012, 11:07, closed)
Thanks guys! Let me know if you do and if you enjoy it.
Or have an alternative suggestion
(, Tue 3 Jul 2012, 16:46, closed)

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