The classically vibrant chicken noodle soup, is one of my all time favorite meals in winter. It's packed full of nutrients and doesn't skimp on the flavour. I often make the Asian infused version, as I find it adds more character and substance to the soup.
4 chicken thighs, with skin and bones
5 spring onions
5cm ginger piece, skin peeled and finely sliced
4 garlic cloves, finely sliced
2 red chillies, deseeded and finely sliced
2 corn on the cob
200g pak choi, slice the stem and leaf
1 lemon grass
1 chicken stock cube
120g wheat broad noodles
light soy sauce
toasted sesame seed oil
ground nut oil
1) In a heavy based pan, on a medium high heat, add 2tbsp of ground nut oil and sear the chicken on both sides for 4 mins, each side. Remove and set aside.
2) Slice the white part of the spring onions and leave the green top for later.
3) In the same pan add 1tbsp of toasted sesame seed oil and add the white sliced spring onions, garlic, ginger and half of the red chilli and cook for 2/3 mins.
4) Crumble in the stock cube, give it a stir and add 800ml of boiling water. Stir well and add 3tbsp of light soy sauce. Bruise the lemon grass and add that to the pan.
5) Add the seared chicken thighs into the broth and turn down the heat to a medium low. Leave to cook for 20mins.
6) With a sharp knike, slice the kernels off the cob and add to the pan, along with the two naked cobs. And leave to cook for another 10mins.
7) Remove the chicken from the broth and remove the skin and shred the meat from the bone. Return the shredded chicken to the pan. Add the pak choi stalks only at this point. Leave to cook for 5 mins.
8) Remove the cobs from the pan and add the noodles, pak choi leaves and the rest of the chopped chillies to the soup and cook for 4 mins.
9) Separate the noodles and add a handful of chopped coriander/ cilantro and the sliced green spring onions. Serve immediately.
*Cooks Tip: If you can't find pak choi, any other cabbage will do. Such as a pointed cabbage.
Posted by Luna's Recipes at 14:59
200ml sweet dessert wine
300ml double cream
1 vanilla pod
4 egg yolks
150g caster sugar
1) Soak the sultanas with the dessert wine for at least 2hrs or preferably overnight.
2) Preheat the oven to 180C/ 350F/ gas mark 4.
3) In a pan, pour the milk, cream and add the egg yolks and sugar. Slice the vanilla pod length ways and remove the seeds with the tip of the knife and add to the mixture. Whisk them together before adding the pan to a medium low heat for 3mins, whisking constantly. Drain the sultanas and pour the drained dessert wine into the milky mixture and leave to cool down.
4) Remove the crust from the panettone (and enjoy..) and slice the rest into 2cm slices.
5) Add the slices to the bottom of an oven proof dish and cover with half of the milky mixture. Scatter the soaked sultanas and layer more slices of panettone until it reaches the top of the dish and cover everything with the rest of the milky mixture. Leave to absorb for 5mins.
6) Add a few small knobs of butter around the corners of the dish and place in the preheated oven for 35-40mins. You'll know it's done, when you have a crispy topping and a luxurious, firm, creamy centre.
7) Leave to cool until it reaches room temperature and enjoy either on its own, with a scoop of vanilla ice cream or warm custard.
Posted by Luna's Recipes at 16:44
There is nothing better on a cold winters day than a nice, hot bowl of authentic minestrone. It's a very forgiving and versatile dish, you can adapt the vegetables to suit seasons, preferences, occasion or just simply what you have in the fridge. For the winter version of minestrone, I personally tend to just change the pulses and the green leafy vegetables.
4 garlic cloves, sliced
5 celery stalks, slices
2 large carrots, roughly cubed
150g cubed pancetta, optional
2x 400g plum tomato tins
270g dried cannellini beans, soaked overnight and cooked
400g cavolo nero, or swiss chard, curly kale
1 organic chicken stock cube
100g spaghetti, snapped in small pieces
grated parmesan cheese
1) In a heavy based pan, on a medium heat, add 3tbsps of olive oil and add the cubed pancetta. Fry the pancetta until crisp and golden and immediately add the onion, garlic, carrot and celery. Add a pinch of salt so the onions don't brown and cover with a lid and leave to cook for 25mins, on a low heat.
2) Add the plum tomatoes and season with salt and a generous amount of black pepper. Stir well and leave to cook for a further 10mins. Slice the stalks of the basil and add to the pan.
3) Pour in 700ml of boiling water and crumble in the stock cube. Check the seasoning again.
4) Slice the cavolo nero and add to the pan. Followed by the cannellini beans and stir well. Leave to cook on a medium low heat for 5mins.
5) Add the broken pieces of spaghetti and leave to cook for a further 10mins.
6) Grate over a little parmesan and add a generous amount of torn basil leaves.
7) Serve with a nice crusty bread and more parmesan to serve at the table.
*Cooks Tip: Never throw away parmesan rind. For a dish such as this, you can add it to the cooking process and take it out at the end. Once you grate the parmesan as much as you can, store the rind in the fridge and it keeps for months.
Posted by Luna's Recipes at 13:29