Chinese Hot and Sour Noodle Soup

Ingredients

6-1/2 oz fresh Shanghai noodles
6-1/2 oz chicken breast fillet, cut into very thin strips
2 tablespoons garlic and red chili paste
2 tablespoons light soy sauce
1/2 teaspoon ground white pepper
4 fresh shiitake mushrooms, stems removed, caps thinly sliced
3-1/2 oz enoki mushrooms, trimmed and separated
1 (4 oz) fresh baby corn, cut into quarters lengthways
2 tablespoons Chinese black vinegar
2-1/4 oz black fungus, roughly chopped
6-1/2 oz firm tofu, cut into 1-inch cubes
3 eggs, lightly beaten
2 tablespoons cornstarch
1 teaspoon sesame oil
spring onions, thinly sliced on the diagonal in long strips, to garnish

Stock

3 lb chicken bones, washed
2 (1/2-inch) slices fresh ginger
4 spring onions, white part only, bruised

Method

  1. To make the stock, put the chicken bones and 15 cups water in a large saucepan and bring to a simmer, but do not boil. Cook for 30 minutes, removing any scum that rises to the surface. Add the ginger and spring onion and simmer gently, partially covered, for 3 hours. Strain through a fine sieve and allow to cool. Cover and refrigerate overnight. Remove the laver of fat from the surface.
  2. Cook the noodles in a large saucepan of boiling water for 4-5 minutes, then drain and rinse.
  3. To make the soup, pour 8 cups of the stock into a non-stick wok, bring to the boil over high heat, then reduce the heat to medium, add the chicken, garlic and chili paste, soy sauce and white pepper and stir well. Simmer, covered, for 10 minutes, or until the chicken is cooked.
  4. Add the mushrooms, corn, vinegar, black fungus and tofu, season with salt, return the lid to the wok and simmer gently for 5 minutes — do not stir.
  5. Mix the cornstarch with 4 tbsp water. Add to the soup with the noodles, return to a simmer, then pour the eggs in a very thin stream over the surface.
  6. Turn off the heat and stand for 10 minutes before gently stirring in the sesame oil.
  7. Divide among the serving bowls and garnish with the spring onion strips.

Makes 6 servings.

Source: The Essential Wok Cookbook

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Baked Cauliflower Tempura with Mint Scape Pesto

Ingredients

1 medium-sized cauliflower, including stems and leaves
3 whole garlic cloves. peeled
2 cups whole milk or dairy substitute
2 Tbsp harissa paste or dry seasoning
1 bay leaf
salt and freshly ground black pepper to taste
fresh mint, basil and slices of radish for garnish (optional)

Breaded Tempura Coating

1/2 cup all-purpose or gluten-free flour
2 organic eggs
1 cup panko bread crumbs or gluten-free substitute
2 Tbsp extra-virgin olive oil, plus extra

Pesto

8 to 10 fresh young garlic scapes
1/4 cup grated Parmigiano Reggiano or Grana Padano
1/4 cup unsalted raw shelled pistachios
1/4 cup fresh chopped basil
1/4 cup fresh chopped mint
1/4 cup extra-virgin olive oil
1/2 tsp sea salt
1/4 tsp freshly ground black pepper

Method

  1. In food processor, make pesto combining garlic scapes, grated Parmesan, pistachios, basil, and mint, and pulse into a rustic, chunky paste. Slowly add olive oil and whirl in until blended. Season with salt and pepper. Transfer to tightly covered container in refrigerator.
  2. Trim stem and leaves from cauliflower. Cut cauliflower into bite-size florets. Chop stem and leaves.
  3. In saucepan, saute garlic over medium heat until caramelized, about 2 minutes.
  4. Add chopped cauliflower stem and leaves and a few of the florets, reserving remaining florets for oven-baked cauliflower tempura.
  5. Continue to saute until cauliflower has begun to soften. Add milk, harissa, and bay leaf; cover and simmer over low heat for 20 minutes or until mixture is very soft.
  6. Remove bay leaf. Transfer mixture to blender and puree until very smooth. Season with salt and pepper to taste, if you wish. Set aside while making breaded tempura coating for remaining florets.
  7. Preheat oven to 425ºF (220ºC).
  8. Using three separate bowls, place flour in one; eggs with a splash of water in another, whisking to blend; and bread crumbs stirred with oil in the third.
  9. Dust each cauliflower floret with flour, then dip in egg wash and roll into bread crumbs. Place in single layer on rack over parchment-lined baking sheet. Gently dab with oil or lightly spray each floret with a little oil to lightly coat. You want your florets to be even-sized and to air fry them for crispness. If you have a convection oven, or an actual air fryer, follow cooking directions specific to them. Bake for 15 to 25 minutes, or until golden and crispy. Timing will depend on how you are baking them.
  10. To serve, place a ladle of cauliflower puree in centre of plate and swirl. Place a couple of roasted cauliflower florets on top. Drizzle a little Mint Scape Pesto around dish and garnish with a few small mint and basil leaves and some radish slices, if you wish.

Makes 4 servings.

Source: Alive magazine

Ricotta Pancakes with Tomato and Arugula

Ingredients

300 g baby roma tomato
2 tbsp extra virgin olive oil
1 cup ricotta cheese
1 egg
1-1/4 cups milk
1-1/4 cups self-raising flour
1/2 cup coarsely chopped fresh basil
1/4 cup grated Parmesan cheese
30 g butter
1 tbsp white balsamic vinegar
250 g arugula
1/2 small red onion, about 50 g, sliced thinly

Method

  1. Preheat oven to 220ºC/425ºF.
  2. Place tomatoes in a small baking dish. Drizzle with half the oil, then season. Roast for l0 minutes or until skins just split.
  3. Whisk ricotta and egg in a medium bowl until combined. Whisk in milk, then flour. Stir in basil and parmesan. Season.
  4. Melt a little of the butter in a large frying pan over medium heat. Pour 1/4-cups of mixture into pan, allowing room for spreading. Cook pancakes for 2 minutes each side or until golden and cooked through. Stack pancakes and cover to keep warm.
  5. Wipe out pan with paper towel. Repeat step 4 with the remaining butter and batter to make a total of 12 pancakes.
  6. Place arugula and onion in a medium bowl with vinegar and remaining oil, season to taste. Toss gently to combine.
  7. Serve warm pancakes topped with arugula mixture and tomatoes.

Makes 4 servings.

Source: Everyday Powerfoods

Dutch Apple Pancake

Ingredients

4 Golden Delicious apples, halved, cored, and cut into 1/4-inch-thick slices
3 tablespoons honey or maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs and 2 egg whites
1/2 cup non-fat milk
1 tablespoon canola oil
1 teaspoon vanilla extract (essence)
1 tablespoon grated orange zest
1/4 cup all-purpose (plain) flour
1/4 cup whole wheat (wholemeal) flour
1 tablespoon confectioners’ (icing) sugar
4 lemon wedges

Method

  1. Preheat an oven to 425°F (220°C). Coat two 9-inch pie pans with nonstick cooking spray.
  2. Coat a large nonstick frying pan with nonstick cooking spray and place over medium heat. Add the apple slices and cook, stirring and tossing every 2-3 minutes, until they have softened slightly and are browned in spots, about 10 minutes.
  3. Add the honey or syrup, cinnamon, and nutmeg and continue cooking, stirring frequently, until the apples are tender and the honey coats them in a syrupy glaze, about 5 minutes.
  4. In a bowl, beat the eggs and egg whites, milk, oil, vanilla, and orange zest until blended. Add the all-purpose flour and whole wheat flour and beat until completely smooth.
  5. Divide the batter evenly between the prepared pans. Top each with an equal amount of the apple slices.
  6. Bake in the oven until golden brown and puffed, about 20 minutes.
  7. Remove from the oven and dust with the confectioners’ sugar. Cut each pancake in half and serve immediately. Pass the lemon wedges at the table.

Makes 4 servings.

Source: Mayo Clinic

Fried Eggs with Spiced Yogurt Sauce

Ingredients

2 Tbsp olive oil
1 clove garlic, crushed
1/2 tsp dried mint
1/2 tsp sweet paprika
1 tsp cumin seeds
cooking oil spray
4 eggs
1/2 cup Greek-style yogurt, warmed
1 tbsp Japanese seven-spice powder
2 tbsp loosely packed fresh mint leaves
2 to 3 whole-grain pitta breads about 170 g, char-grilled

Method

  1. Place the yogurt in a covered microwave-safe bowl, warm in the microwave for 20 to 30 seconds.
  2. Heat oil in a 9-inch frying pan over medium heat. Cook garlic, dried mint and spices, stirring for 1 minute or until fragrant. Transfer spiced oil to a small bowl.
  3. Wipe out pan with paper towel. Lightly spray pan with cooking oil. Heat pan over medium heat, cook eggs for 4 minutes or until whites are set and yolks remain runny.
  4. Add yoghurt to pan. Rmove from heat.
  5. Sprinkle eggs with seven-spice powder and fresh mint. Drizzle with spiced oil. Season. Serve with pitta bread.

Makes 2 to 3 servings.

Source: The Australian Women’s Weekly