December 4, 2020 / Lyn Jones / 0 Comments
Just like a cup a noodle soup, but delicious and wholesome and not full of nasty things. This is loaded with flavour and light on the dishes you’ll be eating this one on the reg. Actual cook time is 7 minutes so I’m allowing you 8 minutes to get everything else sorted. To make the most of this time, do as the recipe suggests and prep the chicken first and while that sits in its marinade, chop all the veg up. Everything doesn’t need to be perfect – just all about bite sized so that you don’t need to get super awkward when eating it and it will cook at the same rate. Serves 2
Ingredients1 chicken breast (approx 200g) or try 2 thighs
1 tsp ginger (ground?)
1 tsp chilli flakes
1 Tbs soy sauce
1 tsp Chinese cooking wine (optional)
a few drops sesame oil
1 clove garlic, crushed
1 Tbs coriander stalks, finely chopped
1/2 cup finely chopped spring onion
1 carrot, finely sliced
1 bunch broccolini, chopped into 1-2inch pieces
2/3 cup mushrooms, finely sliced
1 cup cauliflower florets, bite sized pieces
200g fresh noodles of choice or rice noodles (must be something that takes 3 mins or less to cook)
Approx 400ml boiling water
Toasted sesame seeds to serve
Chop the chicken breast into bite sized pieces and place in a bowl along with ginger, chilli, soy, wine, sesame oil, garlic and coriander stalks. Toss to coat and let it sit for a few minutes while you prepare all your vegetables.
Put a medium pot on medium high heat, lightly spray with oil (if pot is non stick you can skip this) and add chicken pieces along with their marinade. Cook, moving around the pot regularly, until the chicken breast pieces have got some colour. This should only take a few minutes.
Add the mushrooms, carrots, cauliflower and broccolini along with 1/2 the spring onion. Toss to mix well with the chicken and cook for 1 minute. Add the noodles and fill with the pot with enough boiling water to just cover the noodles with the tops of the vegetables sticking out. Simmer 3 mins.
To serve: place noodles, chicken and vegetables into bowls and top with the stock.
Sprinkle with remaining spring onion, coriander and toasted sesame seeds.
Have some extra chilli flakes on hand if you like things hot.
November 26, 2020 / Lyn Jones / 0 Comments
This is a cross between a fish curry and soup. It looks beautiful and is easy to cook perfectly, with pieces gently flaking off as you spoon it all up. You can add greens or not – I like it more with kale than spinach as it holds onto a little more texture when it cooks than spinach does. Also, you could easily serve it with some steamed greens on the side if you prefer. Serves 2 – it’s easy to double it.
- Ingredients
1 tsp coconut oil
1 Tbs ginger, freshly grated
1 Tbs finely chopped coriander root and stem
1 clove garlic
1/3 cup finely chopped spring onion
1/2 tsp chilli powder (use less if you don’t like heat)
1 tsp turmeric ground
1 tsp garam masala
1/2 cup split red lentils, rinsed
1/2 litre chicken/vegetable stock, or water
1 medium sweet potato, grated
1 x 400ml can coconut milk
2 cups spinach or shredded kale (optional)
300g salmon (2 small fillets) skin off
1-2 tsp soy sauce (optional)
1 tsp lime juice
lime wedges, to serve
1 Tbs finely chopped coriander, to serve
1 Tbs finely chopped spring onion, to serve
1 birds eye chilli to serve (optional, for those of you who like things spicy)
Heat the oil in a medium sized, high sided fry pan. Once hot add ginger, garlic, onion and the spices. Fry on a medium heat until fragrant and the onion has softened. Add lentils and stir to coat in the spices. Add the stock and bring to a boil. Turn down to a simmer and cook for 5 minutes.
Add the sweet potato and cook for 10-15 minutes longer or until the lentils and sweet potato are soft.
Add the coconut milk and is using add the kale/spinach. Bring up to a boil again and turn down to a simmer. Check seasoning, add soy 1 tsp at a time if it needs salt.
Lay the salmon fillets on top, gentle spoon over some of the broth and simmer, covered, for 3-5 minutes, depending on thickness. Tun off the heat and leave with the lid on for a minute. This will give you medium – medium rare salmon, if you like it cooked through rest it for a few minutes longer in the broth before serving.
Remove the salmon from the lentil and coconut broth and set aside. Stir in the lime juice. Spoon the lentil, sweet potato and coconut mix into bowls. Set the salmon on top of it and sprinkle with coriander and spring onion.