Feel-good Food (Part 2) - Sambal wilted greens, Oven-roasted balsamic chicken

Sambal wilted greens

Serves 4

·         60ml vegetable stock, thickened with a little cornflour 2tbsp sambal (red chilli garlic sauce)

·         1tbsp spring onion, thinly sliced on the diagonal

·         1 tbsp low-salt soya sauce

·         2 tbsp garlic, very finely sliced

·         1½ tbsp fresh lemon juice

·         1 tsp sesame oil

·         1 tsp sugar

·         ¼ tbsp canola oil

·         170g baby Bok Choy, chopped

·         5 large black kale leaves, roughly chopped

·         2 tbsp vegetable stock or water

1. Combine the thickened stock, sambal, spring onion, soya sauce, garlic, lemon juice, sesame oil and sugar in a medium bowl and whisk well to combine.
2. Heat a large, heavy skillet or work over a high heat. Add the oil and swirl to coat the bottom of the pan. Add the Bok Choy and kale and cook, stirring, until it’s slightly wilted, about 1 ½ minutes. Add the sauce and cook, stirring, for 30 seconds. Add the vegetable stock and cook everything, stirring, for about 15 seconds.
3. Remove from the heat and divide the stir-fry among four plates. Serve immediately as an appetiser or side dish.

Top tip

Don’t like chilli? Add more thickened stock for a milder flavor. The thickened stock also reduces the sesame oil needed

Oven-roasted balsamic chicken

Serves 4

·         4 boneless, skinless chicken breasts

·         Pinch each of kosher salt and freshly ground black pepper

·         ½tsp canola oil

·         500ml low-salt chicken stock

·         2tbsp balsamic reduction

·         ¼ cup freshly cut corn kernels 12 cherry tomatoes

·         1½ tbsp chopped spring onions

·         1 cup mashed potato, to serve

1. Preheat the oven to 190^oC/375^oF/Gas Mark 5.
2. Lightly season the chicken breasts on both sides.
3. Heat a large skillet or sauté pan over medium-high heat. Add the oil to the pan and when hot, add the chicken and cook until golden brown, about 2 minutes.
4. Turn the chicken and cook for 2 minutes. Add the chicken stock and 1 tablespoon on the balsamic reduction, stir well to deglaze the pan, and cook for seconds. Add the corn, tomatoes, and spring onions; stir well and bake in the oven until the chicken is cooked through – about 7 to 9 minutes.
5. Spoon ¼ cup of the mashed potatoes into the centre of four plates, and place one chicken breast on each serving. Spoon the pan sauce and vegetables over the chicken and drizzle each serving with a teaspoon of the remaining balsamic reduction. Serve immediately.

Top tip

To make a balsamic reduction, bring good balsamic vinegar to a low boil over a medium heat. Reduce the heat and simmer until it’s reduced by slightly more than half