Nourishing Asian Chicken & Vegetable Broth

This dish really is a huge hug in a bowl but it’s more than that, oh yes….it’s loaded with nutrients to boost your immunity, fight inflammation and keep those pesky germs at bay. It’s this time of year where we can feel a little under the weather and this bowl of goodness is an absolute saviour! I invited my lovely friend Erica over from Naturally Nourished and we cooked up a storm. This is my go-to recipe that I cook up on a regular basis for my hubby and girls and now I want to share it with you. It’s an all round pleaser! Although made with chicken, Erica has given you a veggie option using delicious marinated shitake mushrooms and crispy tofu. Time to get your comfy’s on, snuggle up and slurp away. Enjoy!

INGREDIENTS

for the broth

• 1 Carrot ~ sliced

• 8 Spring onion ~ roughly chopped (save a couple for the garnish too!)

• 1 stick of celery ~ sliced

• 1 whole bulb of garlic (approx 10 cloves) ~ finely chopped

• 8cm fresh ginger ~ minced

• 3 chicken stock cubes (use veg stock cubes for the veg version)

• 4 organic chicken thighs (skin on)

• 1 Tbsp fish sauce

• 3 Tbsp soy sauce

• 1 Tbsp toasted sesame oil

• 2.5 Litres

• salt & pepper to season

Note: for the vegetarian version swap the chicken for 200g of sliced shitake mushrooms

all the veg

• ½ head of broccoli ~ cut into small florets

• 2 carrots ~ sliced

• 125g shitake mushrooms ~ cut into slices

• 80g green beans ~ cut in half lengthways

• 100g cavolo nero ~ stalk removed and finely shredded

• 250g baby pak choi ~ ends removed and leaves left whole

• the recipe also calls for 250g white basmati rice

for the marinade

• 3 Tbsp kecap manis (sweet soy sauce)

• 2 Tbsp soy sauce

• 1 Tbsp olive oil

• 2 garlic cloves ~ finely chopped

• for the garnish
  handful of fresh coriander ~ roughly chopped

• 1 red chilli ~ finely chopped (you can use birds eye or regular jalepeño depending on your heat preference!)

• 1 Tsp sesame seeds

• 2 spring onion ~ finely sliced

METHOD

Preheat the oven to 200°/180°Fan/gas 6

Start by making the marinade. Simply mix all the ingredients together in a bowl and rub into the chicken thighs ensuring they are evenly coated. For the veggie option, follow this step using the mushrooms and add a drizzle of sesame oil. Note: you can do this step the night before and store in the fridge until ready to cook.

Place the marinated chicken thighs or mushrooms onto a baking tray or oven proof dish and put into the oven for around 20 – 30 minutes until they start to brown and caramelise.

Whilst the chicken/mushrooms are in the oven you can prepare all the veg and garnish.

To a large saucepan, add the cooked chicken thighs/mushrooms along with the rest of the broth ingredients: ginger, garlic, celery, carrot, spring onion and stock cubes. Cover with water and place on the hob over medium – high heat. Add the fish sauce, soy sauce and toasted sesame oil, bring to a boil and let it simmer for about 20 – 30 minutes, until the chicken starts to come away from the bone.

In separate small saucepan, cook the rice according to packet instructions. Set aside.

Remove the chicken from the pan, let it cool slightly and pull the meat from the bone. It should fall off easily. Add it back to the broth. This would be a good time to taste the broth and add more seasoning if need be.

Add the chopped veg to the broth. Start with the broccoli, carrots and green beans. Cook for 2-3 minutes, then add the mushrooms and the cavolo nero. Cook for a further 4-5 minutes. If you prefer your veg less al dente you can cook them for a bit longer. You want to leave the pak choi until the last minute as it cooks very quickly. When you’re ready to serve up you can submerge the pak choi into the broth.

To serve up, add some rice to a good sized bowl and ladle over the broth, veg and chicken. Add a drizzle of toasted sesame oil and finish by adding the raw garnish of coriander, spring onion, chilli and sesame seeds. Et voila! Sit back and enjoy!

Note: instead of white rice you can of course substitute for brown. Another option is to use rice noodles.

For the vegetarian version, you can pan fry some cubed tofu and add it at the end along with the garnish. The vegetables can be pretty interchangeable so see what you have in your fridge already and have a play around. It’s a versatile dish!

Turmeric Coconut Dahl

Looking for #meatfreemonday inspiration that will brighten up the rainiest of days? Then look no further, we’re sharing another yummy recipe the lovely Erica from Naturally Nourished., over to you Erica.

Dahl has to be one of my go-to’s for a quick, full flavoured, protein and fibre packed meal. I’m a big fan of food that has ‘scoopability’ factor where knives are not needed in the mix! The sautéed kale adds some green goodness and texture and the acidity of the tomatoes cut through the creamy coconut, adding some freshness and bringing the dish to life. Add fresh chillis if you like a little extra fire! Ginger and turmeric are very grounding spices and add a soothing, subtle warmth to your belly. 

Dahl freezes well so you can make a big batch and have some ready for those nights you don’t feel like getting your cook on!

Prep time: 15 minutes   cook time: 30 minutes   serves: 4

INGREDIENTS:

400g red lentils

1 medium onion ~ diced

4 cloves garlic ~ minced

6 leaves of cavolo nero kale (stalks discarded) ~ sliced

1 large tomato ~ finely diced

5cm piece of fresh ginger root ~ peeled & minced/grated

1 tsp Himalayan salt

Pinch of black pepper

1 Tbsp ground turmeric

1 tsp ground cumin

2 tsp ground coriander

2 tsp nigella seeds (black onion seeds)

Small bunch of fresh coriander ~ finely chopped

1 Tbsp coconut oil

1L water

400ml coconut milk

2 Tbsp natural unsweetened yogurt (or coconut yogurt if vegan)

METHOD

1.    Add most of the coconut oil (save some to sauté the kale!) to a medium/large saucepan over medium heat. Add the garlic, ginger, turmeric, ground coriander, cumin, black pepper and onion. Cook for 3 minutes until onions becomes translucent and the spices smell fragrant. Stir regularly.

2.    Add the lentils and salt and cover with the water. Bring to the boil and then reduce the heat. Add the coconut milk and let it simmer for 20-25 minutes, stirring occasionally.

3.    Then place a small frying pan over medium heat, add the remaining coconut oil and the kale. Cook for 5 minutes and stir regularly.

4.    Serve up in bowls and top with the tomato, kale, a swirl of yogurt, the fresh coriander and a sprinkle of nigella seeds. Sit back and enjoy!

Recipe and words by Erica Rodriguez - Naturally Nourished

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SANDRINE BOWL, GREY STONEWARE Dia 15cm

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CEVICHE SALMON LARB WITH LIME CAVIAR

House Curious

Ceviche salmon Larb with Lime Caviar

 Hands down this is one of my favourite dishes and it’s my take on a traditional Thai dish called Lamb Gai. It’s light but packs a punch in flavour. In true Thai style it’s spicy, sour, salty and a little sweet. The flavours literally dance on your tongue. Once you get the hang of it this is so simple to pull to together and is great for casual entertaining with a beer or as a starter to a three course meal. You can follow along with Sommer on IGTV but don’t forget to like or comment below.

Ingredients:

1 extra large fillet of Sushi grade Salmon

Baby Gem lettuce washed and divided

1-2 Finger limes

Handful of fresh mint

Handful of fresh Coriander

2 x red chilli ( 1 if you don’t want it too spicy)

½ x shallot

½ x red onion

100ml Lemon Juice

100ml lime juice

Teaspoon of sugar or honey

Tablespoon of white wine vinegar

Tablespoon of Fish sauce.

For the garnish:

Finger Lime caviar

Fried onion

Chopped pistachios

Micro herbs

Lime wedges

House Curious

Method:

1.     To make the marinade take the mint, coriander, red chilli, red onion, shallot and chop finely. Add all the chopped ingredients to a large bowl.

2.     Add the sugar, lemon juice, lime juice, white wine vinegar and fish sauce to the bowl, and give it a good mix. Taste and adjust the flavour as you need too and place to one side.

3.     On a clean board chop the salmon into small cubes.

4.     Add the salmon to the marinade and give it a good mix to ensure all the salmon is coated in the marinade and pop it in the fridge for 5 mins to work it’s magic.

5.     In the meantime, wash and divide the lettuce and prepare the garnishes.

6.     Assemble by placing the ceviche in the lettuce leaves and top with the garnishes. Cut in half the finger lime and squeeze out the pods and place on top.

 Enjoy x

House Curious

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TRAY, GREY/BROWN MEDIUM

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NUDE LINEN NAPKIN (SET OF 4)

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