This was the first time I'd eaten at Wagamama, and really enjoyed it. I quite enjoy Japanese food anyway, so this was a nice treat. I'd had the gyoza recommended to me by my sister, and the friend I ate lunch with recommended the tropical juice - both were lovely!
Chicken teriyaki donburi
Steamed chicken gyoza
Freshly made tropical juice
I would definitely eat there again, and I think I would try the chicken katsu curry next time.
This is one of my favourite budget meals. If you use value versions of the ingredients, you can make this meal for a few pound - bargain! I paid 33p per tin of tomatoes, 30p for the dried spaghetti, £1.50 for the smoked bacon and I already had smoked paprika in my cupboard. You can buy paprika quite cheaply though, and it will last for quite few meals. The smoked paprika is a must, it gives this dish a lovely taste.
400g dried spaghetti
150g smoked bacon, diced
1 onion, diced
1 garlic clove, crushed
Oil for frying
2 teaspoon smoked paprika
2 tins of chopped tomatoes
In a large frying pan, heat the oil to a medium heat & fry the bacon until starting to crisp. Add the onion & garlic & cook until soft. Stir in the paprika and continue to cook for another minute. Tip in the tomatoes and stir through. Allow to simmer for about 15 minutes, until teh sauce thickens. Cook the spaghetti per the pack instructions. Once the spaghetti is cooked, add the sauce & coat the pasta. Serve sprinkled with parmesan, if you like, and garlic bread.
I like one-pot meals - easy and keeps the washing up to a minimum! This is one the kids enjoy, but you can use a hotter curry powder if you like it spicier. Curry paste can also be used in place of powder, just whatever you have at hand. Allow one or two chicken thighs per person, depending on appetite.
7 chicken thighs (1 or 2 per person)
1 onion, diced
2 tablespoons of curry powder (I used mild, so the kids could enjoy)
1 tablespoon oil
1.5 mugs of easy cook rice
3 mugs of chicken stock
1 mug of frozen peas
Preheat the oven to 200c. In a large hob/oven proof dish, heat up the oil to a medium heat. Fry the chicken in batches, to colour & crisp the skin. Remove & set aside. Fry the onion until soft, about 5 minutes. Add the curry powder & cook for another minutes. Add the rice, and stir to coat in the curry/oil. Pour in the stock, stir & allow to come to a simmer. Add the chicken back on top and then place in the oven for 30 minutes. Add the peas, stir and allow to stand for 5 minutes. Serve in warm bowls.