Orange, Garlic and Soy Chicken Drumsticks

Chicken drumsticks are syn free on extra easy, so how about cooking up a batch as snacks for when your peckish.
These drumsticks are marinaded in just orange juice, light soy sauce and garlic and it adds such a depth of flavour. Unfortunately you have to syn the orange juice, but it adds hardly any syns to the drumsticks.
In fact some would argue that as your not actually eating/drinking the orange juice, you may not need to syn it.
I made a batch of 9 drumsticks and it works out as 0.2 syns per drumstick, so the choice of syning is totally up to you. You could marinade a lot more drumsticks in that amount of marinade.

Preheat oven 200c, 400f, gas mark 5

Ingredients

9 chicken drumsticks skin removed
100 ml orange juice 2 syns
100 ml light soy sauce
2 garlic cloves grated

Method

In a large zip lock bag mix the orange juice, soy sauce and garlic, add the chicken and rub the marinade in, marinade the chicken over night.
Lay the drumsticks out on a tray sprayed with frylight, and bake in the oven for 30 minutes.

Garlic, Rosemary and Orange Slow Cooked Turkey Breast

I had a large turkey breast in the freezer that needed using up, so i decided to slow cook it to use for snacks. It was great in sandwiches, on a baked spud, with a salad or just to pick at!

Ingredients

1 large turkey breast roast

2 garlic cloves sliced

¼ cup light soy sauce

2 tsp mustard powder

1 tbsp honey 3 syns

50ml freshly squeezed orange juice 0.5 syn

1 tbsp fresh rosemary finely chopped

salt and pepper

Method

Make small holes all over the turkey breast and push in the slices of garlic. Mix together the rest of the ingredients. Place the turkey into a slow cooker, pour over the marinade and cook on low for 8 hours, you may want to baste every now and then.

When the turkey is cooked, remove and let it rest for 10 minutes, keep the sauce in the slow cooker you will need it. Using two forks shred the turkey, return it to the slow cooker and toss it into the remaining sauce. 

You can serve it hot or cold, the flavour improves if you leave it in the fridge until the next day.

Scotch Eggs

Perfect for breakfast, lunch, a picnic or snacks, low syns, but that all depends on the sausages you use.
I used Tesco's cumberland low fat sausages for these, it took 1.5 sausages to wrap the egg, so it worked out at 1.5 syns each.
I like to soft boil the eggs, so they are still soft and creamy when completely cooked.

Preheat oven 200c, 400f, gas mark 5

Ingredients

4 large eggs
6 low fat sausages
salt and pepper
1 tsp chilli powder
1 tsp paprika
1 tsp italian seasoning

Method

Put the eggs in a pan of cold water, bring to a boil then time 3 minutes, for soft boiled eggs.
Rinse in cold water immediately.
When cold peel and rinse off any shell, dry in paper towel.
Peel the skin off the sausages and mix together with the rest of the ingredients, divide into four equal portions. Lay out some clingfilm and place one of the portions in the middle cover with another piece and flatten the meat until it's big enough to cover the eggs, fold around the egg and roll into a ball using the cling film. It stops the meat from sticking to your hands.

Refrigerate for at least 30 minutes, lay on a baking tray sprayed with frylight and spray again, bake for 20 minutes, turning halfway through.