Moroccan Couscous with Spiced Chicken

Ingredients

1 cup instant couscous
1-1/2 cups hot chicken stock
20 g butter
1/2 cup mint leaves
1/2 cup flat-leaf parsley leaves
1/4 cup pomegranate seeds
1 teaspoon finely grated orange rind
sea salt and cracked black pepper
2 x 200 g chicken breast fillets, trimmed and sliced
olive oil, for brushing
1 tablespoon za’atar
120 g marinated feta

Method

  1. Place the couscous in a bowl and pour over the boiling stock. Cover with plastic wrap and set aside until the stock has absorbed.
  2. Stir through the butter. Stir through the mint, parsley, pomegranate, orange rind, salt and pepper.
  3. Cook the chicken. Heat a frying pan over medium heat. Brush the chicken with oil and sprinkle with za’atar. Cook for 3 minutes each side or until chicken is cooked through.
  4. Place couscous on serving plates and top with chicken and feta to serve.

Makes 2 servings.

Source: Donna Hay


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Ramen Noodle Soup with Barbecued Pork and Greens

Ingredients

15 g dried shiitake mushrooms
350 g Chinese broccoli, trimmed and cut into 4 cm lengths
375 g fresh ramen noodles
6 cups chicken stock
2 tablespoons soy sauce
1 teaspoon sugar
200 g Chinese barbecued pork, thinly sliced
chili flakes (optional)

Method

  1. Soak the mushrooms in 1/2 cup boiling water for 20 minutes. Squeeze the mushrooms dry, reserving the liquid. Discard the stalks, then thinly slice the caps.
  2. Blanch the Chinese broccoli in a large saucepan of boiling salted water for 3 minutes, or until tender but firm to the bite. Drain, then refresh in cold water.
  3. Cook the noodles in a large saucepan of boiling water for 2 minutes, or until just tender. Drain, rinse under cold water, then drain again.
  4. Pour the stock and 2 cups water into a non-stick wok and bring to the boil. Add the sliced mushrooms and reserved mushroom liquid, soy sauce and sugar. Simmer for 2 minutes, then add the broccoli.
  5. Divide the noodles among bowls. Ladle on the hot stock and vegetables. Top with the pork and chili flakes, if desired.

Makes 4 servings.

Source: The Essential Wok Cookbook


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Thai Noodle Salad

Ingredients

12 oz egg-free noodles
1 large carrot, cut into thin strips
1 bunch of asparagus, trimmed and cut into 1-1/2-inch lengths
1 red (bell) pepper, seeded and cut into fine strips
4oz mangetouts (snow peas), trimmed and halved
4oz baby corn cobs, halved lengthways
4oz beansprouts
4oz can water chestnuts, drained and finely sliced

Dressing

3 tbsp roughly torn fresh basil
5 tbsp roughly chopped fresh mint
1 cup coconut milk
2 tbsp dark sesame oil
1 tbsp grated fresh root ginger
2 garlic cloves, finely chopped
juice of 1 lime
2 spring onions (scallions), finely chopped
salt and cayenne pepper

Garnish

1 lime, cut into wedges
2oz roasted peanuts, roughly chopped
fresh coriander (cilantro) leaves

Method

  1. Make the dressing. Mix the basil, mint, coconut milk, sesame oil, ginger, garlic, lime juice and spring onions. Season with salt and cayenne pepper.
  2. Cook the egg-free noodles in a pan of boiling water until just tender, following the instructions on the packet. Drain, rinse under cold running water and drain again, then set aside.
  3. Cook the carrot, asparagus, pepper, mangetouts and baby corn cobs in a pan of boiling water until tender, but still crisp. Drain, plunge them immediately into cold water and drain again.
  4. Toss the noodles, vegetables and dressing together to combine. Arrange in individual bowls and garnish with the lime wedges, peanuts and coriander.

Makes 4 to 6 servings.

Source: Vegan Cooking


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Herb and Sundried Tomato Polenta with Fried Tomatoes

Ingredients

3 cups vegetable stock
1 tsp salt
1 cup polenta
4 sun-dried tomatoes, chopped
2 tbsp soya margarine
5 tbsp chopped mixed fresh parsley, thyme, chives and basil, plus extra, to garnish
olive oil, for greasing and brushing
4 large plum or beefsteak tomatoes
salt and ground black pepper

Method

  1. Prepare the polenta in advance. Place the stock or water in a heavy pan, with the salt, and bring to the boil. Lower the heat, slowly pour in the polenta and stir with a wooden spoon.
  2. Stir the mixture constantly, using a figure-eight action, over a medium heat for 5 minutes, until the polenta begins to thicken and come away from the sides of the pan.
  3. Add the sun-dried tomatoes to the polenta. Stir the mixture thoroughly so the tomatoes are well combined.
  4. Remove from the heat and continue stirring for another minute or two. Stir it the soya margarine, freshly chopped parsley, thyme, chives and basil, and season with black pepper.
  5. Transfer the mixture into a wide, greased tin (pan) or a glass or ceramic dish. Using a flexible spatula, spread the polenta mixture out evenly in the tin. Cover the surface closely with baking parchment, then put it in a cool place until it has set completely and is cold.
  6. Turn out the polenta on to a board and stamp out eight rounds using a large biscuit or cookie cutter. You can also cut the polenta into eight squares with a knife, if you prefer. Brush with oil.
  7. Heat a griddle pan and lightly brush it with oil. Cut the tomatoes in two, then brush them with oil and sprinkle with salt and pepper. Cook the tomato halves and polenta patties on the pan for 5 minutes, turning them once. Serve garnished with fresh herbs.

Makes 4 servings.

Source: Vegan Cooking


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Clams in Rich Broth with Orzo

Ingredients

2 tablespoons olive oil, plus more for drizzling
2-4 cloves garlic, peeled and thinly sliced
1 large onion, peeled and sliced
2 dried red chili peppers
1 cup white wine
1 cup chicken stock or water
2 tablespoons unsalted butter
salt
5 pounds littleneck or Manila clams, scrubbed well
1/4 cup chopped tomato
1 tablespoon each chopped fresh parsley and basil
1 pound orzo (rice-shaped pasta)

Method

  1. In a large, heavy pot, heat oil over medium heat. Add garlic and cook until golden brown, 2 to 3 minutes.
  2. Add onion and chili peppers and cook until onion is soft, 5 to 7 minutes.
  3. Add wine and bring to a boil. Add stock or water and boil for 5 minutes. Add butter, salt to taste, clams, and tomato, and cover. Cook, stirring occasionally, for 15 to 20 minutes, or until all clams have opened (discard any that haven’t). Stir in herbs.
  4. Bring a large pan of water to a boil. Add orzo and a pinch of salt; cook until al dente. Drain and drizzle with a little oil.
  5. Spoon a serving of orzo in each of 4 large bowls, add enough broth just to cover, and arrange clams around edge of each bowl.

Makes 4 servings.

Source: What to Have for Dinner


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