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Enjoy A Variety Of Foods Every Day (Part 8) - Chicken noodle laksa, Pot-roast guinea fowl with lentils, Sherry & bacon

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Chicken noodle laksa

SERVES 6

PREP 20 mins plus standing

COOK 50 mins

·         1 medium chicken, jointed into pieces and skinned

·         1 tbsp coriander seeds

·         3cm piece ginger, sliced

·         2 lemongrass stalks, crushed

·         zest and juice 1 lime

·         2 tbsp fish sauce

·         1 tbsp low-salt soy sauce

·         200ml/7fl oz light coconut milk

·         3 garlic cloves, sliced

·         3 red chilies, deseeded and sliced

·         handful coriander, chopped (leaves and stalks kept separate)

·         bunch spring onions, sliced

·         300g/11oz cooked rice noodles

 

Chicken noodle laksa

Chicken noodle laksa

Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.

Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.

Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chilies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.

Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.

PER SERVING 424 kcals, protein 37g, carbs 38g, fat 14g, sat fat 2g, fiber 3g, sugar 3g, salt 1.5g

Pot-roast guinea fowl with lentils, Sherry & bacon

SERVES 2-3

PREP 15 mins

COOK 1 hr 20 mins

·         1 tbsp olive oil, plus extra for drizzling

·         50g/2oz butter

·         1 small guinea fowl

·         100g/4oz smoked bacon lardons

·         1 carrot, finely chopped

·         1 onion, finely chopped

·         2 celery sticks, finely chopped

·         2 bay leaves

·         100g/4oz Puy lentils

·         100ml/3½fl oz dry Sherry

·         225ml/8fl oz chicken stock

·         ½ bunch tarragon

·         1 tbsp Dijon mustard

To serve

·         100ml/3½fl oz double cream

·         juice ½ lemon

·         handful each tarragon leaves and parsley leaves

Pot-roast guinea fowl with lentils, Sherry & bacon

Pot-roast guinea fowl with lentils, Sherry & bacon

This is one of those dishes that's easy to throw together, but the end result has you brimming with pride. The herb cream sauce is optional but delicious.

Heat oven to 180C/160C fan/gas 4. In a roomy flameproof casserole dish, heat the oil and butter until foaming. Season the guinea fowl all over. Spend a good 10 mins gently frying it on all sides until browned, then remove to a plate.

Fry the bacon in the same dish until starting to color, then add the carrot, onion, celery and bay, and fry for 10 mins until the vegetables have softened. Stir in the lentils, pour over the Sherry and chicken stock to just cover, and add the tarragon. Nestle the bird back among the lentils, breast-side up, cover with a lid and put in the oven for 1 hr.

While the bird is roasting, make the sauce. Bring the cream and lemon juice to the boil and season. Remove from the heat, add the herbs, puree with a hand blender and set aside.

When the guinea fowl is ready, remove from the dish and give the lentils a good stir. Add the mustard and a drizzle of olive oil to the lentils, then transfer them to a serving plate. Place the guinea fowl on top and serve with the sauce alongside.

PER SERVING (3) 796 kcals, protein 72g, carbs 23g, fat 40g, sat fat 16g, fibre 5g, sugar 7g, salt 2.4g

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