Category All Recipes

Chicken Miso Noodle Soup


CHICKEN MISO NOODLE SOUP

My mother was in town the other week and I wanted to cook her something really nice. I had recently bought the new Donna Hay magazine on iPad and came across this amazing dish. Donna Hay magazine would have to be one of my favourite and being able to download them on iPad is very convenient, plus, they are very well put together. This dish was extremely tasty and not too involved either so being in the midst of winter it is the perfect dish for our cold weather.

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INGREDIENTS
1.6kg Chicken, Rinsed and Drained
– 1 Tbsp Grape Seed Oil
– 500g Chicken Wings
– 3 Garlic Cloves, Peeled and Sliced
– 1 x 5cm Piece (50g) Ginger, Peeled and Sliced
– 2.5L Water
– 60ml Soy Sauce
– 1 Tbsp Dashi Powder (Specialty Ingredient)
– 55g Miso Paste
– 15g Dried Shiitake Mushrooms
– Sea Salt Flakes
– 100g Fresh Shiitake Mushrooms
– 200g Dried Egg Noodles
CHILLI SESAME OIL
– 1 Tbsp Grape Seed Oil
– ¼ Tsp Sesame Seeds
– ¼ Tsp Black Sesame Seeds
– ½ Tsp Ground Chilli
– 1 Tsp Sesame Oil
– ¼ Tsp Sea Salt Flakes
METHOD
Using poultry scissors, cut the chicken in half, carefully remove the skin and set aside. Heat the grape seed oil in a large saucepan over high heat. Throw in the chicken wings, leek, garlic, and ginger and cook stirring for 4-6 minutes until golden. Once golden add the halved chicken, water, soy sauce, dashi, miso paste, dried mushrooms and bring to a boil. Once boiling reduce to a medium heat and simmer for 1½ hours. Strain, reserving the stock and chicken halves.
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While the soup is cooking, place the chicken skin in a large non-stick fry pan over medium heat. cook for 6 minutes on each side or until the skin is crisp and golden. Drain on absorbent paper and sprinkle with sea salt flakes.
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Wipe out the pan and return it to medium heat. For the chilli sesame oil, add the grape seed oil, sesame seeds and cook, stirring for 2-3 minutes or until golden. Remove from the heat and add the chilli, sesame oil and sea salt. set aside.
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Shred the chicken, and discard any bones. Return the stock to a clean saucepan and bring to a boil. Add the fresh mushrooms and cook for 5 minutes. Add the chicken, noodles and cook for 4-6 minutes or until the noodles are tender. Divide the noodles between bowls and spoon over the soup. Top with crisp chicken skin and drizzle with the chilli sesame oil and enjoy.
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Full Credit to Donna Hay, recipe from the Jun-Jul 2014 Donna Hay magazine

Chicken Cacciatore


CHICKEN CACCIATORE

One of my most favourite cookbooks is “Polpo – A Venetian Cookbook (of Sorts)”. There are some amazing recipes in it and not too hard to make either. This recipe, chicken cacciatore is very easy and is actually my adaptation as the original is is for rabbit (which I have made and is just as good). I can make this recipe without the book and with all the herbs I have in the garden it really makes this dish one of my favourites.

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INGREDIENTS

– 500g Chicken

– 3 Carrots, Finely Chopped

– 3 Celery Sticks, Finely Chopped

– 1 Large Onion, Finley Chopped

– 2 Garlic Cloves, Finely Chopped

– 2 Rosemary Sprigs, Leaves Roughly Chopped

– 4 Thyme Sprigs, Leaves Only

– Flakey Sea Salt and Black Pepper to Taste

– A Glass of White Wine

– 2 x 400g Tins of Tomatoes

– 1 Handful of Black Olives, Stoned

– 1 Handful of Flat Leaf Parsley Leaves, Chopped

– I added lemon thyme and sage also

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METHOD

Put the chicken into a plastic bag with enough seasoned flour to coat. Give it a good shake, place into a large pot with 150ml of olive oil and cook until they are nice and browned on all sides. Cook in batches, remove and place to one side. Next add the carrot, celery, onion, garlic, thyme and rosemary to the pot. Season with salt and pepper, turn down the heat and soften for 5 minutes or so.

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When the vegetables start to stick, add the glass of wine and while it sizzle and bubbles away scrape up all the flavour bits that are on the bottom of the pot. Add the tomatoes, a cup of water and the black olives then bring to the boil. Add the meat and bring back to the boil. Cover and simmer for 1 1/2hrs.

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Taste the sauce and season if necessary. Serve in a large bowel and top with parsley. This dish can be served with Molecular Mash or just with a nice crusty bread. Enjoy.

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