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
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
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
