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Vietnamese chicken noodle soup

Prep:20 mins Cook:25 mins
Serves 6


Ingredients


1 tbsp vegetable oil
3 shallots, sliced
3 garlic cloves, sliced
1 lemongrass stalk, chopped
2.5cm piece ginger, sliced
3 star anise
1 cinnamon stick
1 tsp coriander seeds
¼ tsp Chinese five spice
¼ tsp black peppercorns
1 tsp caster sugar
1 tbsp fish sauce
1.25 – 1.5 litres good quality fresh chicken stock
3 large chicken breasts (about 500g)

To serve

450g rice noodles
4 spring onions, finely sliced on an angle
1 carrot, shredded or peeled into ribbon with a vegetable peeler
2 large handfuls (150g) mung bean sprouts
large bunch coriander, chopped
small bunch mint, leaves chopped
1 red chilli, thinly sliced (optional)
2 tbsp crispy fried shallots (optional)
1 kaffir lime leaf, tough central stalk removed, very finely sliced, (optional)
1 lime, cut into wedges


Method


STEP 1

Heat the oil in a small frying pan on medium heat and gently cook the shallots and
garlic until caramelised and golden brown (about 4-5 mins).

STEP 2

In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star
anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish
sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle
simmer for about 15 mins.

STEP 3

Meanwhile, cook the noodles, following pack instructions, until just cooked through
(do not over-cook). Rinse under cold water to prevent them sticking together. Drain
and divide between serving bowls.

STEP 4

Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one
side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if
needed.

STEP 5

To serve, ladle piping hot soup into bowls of noodles and chicken, and top with
spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir
lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and
chilli to taste.

Tortilla and White Bean Soup

Basic Recipe
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4


INGREDIENTS:


¼ cup of fresh cream
4 cups of water
2 teaspoons of salt
1 carrot, roughly chopped
4 garlic cloves, minced
4 tablespoons of tomato paste
1 cup of white beans
4 tablespoons of butter
¼ teaspoon of white pepper
1 onion, roughly sliced
1 tablespoon of sun-dried tomatoes
Crunchy tortilla chips, for garnish


DIRECTIONS:


1. Set the Instant Vortex on Air fryer to 375 degrees F for 5 minutes
Put the garlic, onion, carrot, and sun-dried tomatoes in the cooking
tray. Insert the cooking tray in the Vortex when it displays “Add
Food”.

Remove from the Vortex when cooking time is complete.
Put the butter in a wok and add the garlic mixture, white beans,
tomato paste, water, salt and white pepper. Sauté for about 3
minutes and then stir in the fresh cream.

Secure the lid of the wok
and cook for about 12 minutes on medium heat. Puree the contents
of the soup with an immersion blender and serve garnished with
tortilla chips.


NUTRITION: Calories 353 Protein 14g Carbs 44.7g Fat 14.1g

Fish Tacos

Basic Recipe
Preparation Time: 10 minutes
Cooking Time: 7 minutes
Servings: 4-5


INGREDIENTS:


454g of tilapia, cut into strips of
38 mm thick
52g yellow cornmeal
1gground cumin
1g chili powder
2ggarlic powder
1g onion powder
3g of salt
1g black pepper
Nonstick Spray Oil
Corn tortillas, to serve
Tartar sauce, to serve
Lime wedges, to serve


DIRECTIONS:


1. Cut the tilapia into strips 38 mm thick.

2. Mix cornmeal and seasonings in a shallow dish.

3. Cover the fish strips with seasoned cornmeal. Set aside in the
fridge.

4. Preheat the air fryer for 5 minutes

5. Set the temperature to 170°C.

6. Sprinkle the fish coated with oil spray and place it in the preheated
air fryer.

7. Put the fish in the air fryer, set the timer to 7 minutes

8. Turn the fish halfway through cooking.

9. Serve the fish in corn tortillas with tartar sauce and a splash of
lemon.


NUTRITION: Calories 108 Fat 26g Carbs 11g Protein 9g

Slow cooker shepherd’s pie

Prep:1 hr Cook:5 hrs
Serves 4


Ingredients


1 tbsp olive oil
1 onion, finely chopped
3-4 thyme sprigs
2 carrots, finely diced
250g lean (10%) mince lamb or beef
1 tbsp plain flour
1 tbsp tomato purée
400g can lentils, or white beans
1 tsp Worcestershire sauce


For the topping


650g potatoes, peeled and cut into chunks
250g sweet potatoes, peeled and cut into chunks
2 tbsp half-fat crème fraîche


Method


STEP 1

Heat the slow cooker if necessary. Heat the oil in a large frying pan. Tip the onions
and thyme sprigs and fry for 2-3 mins. Then add the carrots and fry together, stirring
occasionally until the vegetables start to brown. Stir in the mince and fry for 1-2 mins
until no longer pink. Stir in the flour then cook for another 1-2 mins. Stir in the
tomato purée and lentils and season with pepper and the Worcestershire sauce, adding
a splash of water if you think the mixture is too dry. Scrape everything into the slow
cooker.

STEP 2

Meanwhile cook both lots of potatoes in simmering water for 12-13 minutes or until
they are cooked through. Drain well and then mash with the crème fraîche. Spoon this
on top of the mince mixture and cook on Low for 5 hours – the mixture should be
bubbling at the sides when it is ready. Crisp up the potato topping under the grill if
you like.

Crab Cakes

Intermediate Recipe
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Servings: 2


INGREDIENTS:


For crab cakes:
1 large egg, beaten
17g of mayonnaise
11g Dijon mustard
5 ml Worcestershire sauce
2g Old Bay seasoning
2g of salt
A pinch of white pepper
A pinch of cayenne
26g celery, finely diced
45g red pepper, finely diced
8g fresh parsley, finely chopped
227g of crab meat
28g breadcrumbs
Nonstick Spray Oil

Remodeled:

55g of mayonnaise
15g capers washed and dry outed
5g sweet pickles, chopped
5g red onion, finely chopped
8 ml of lemon juice
8g Dijon mustard
Salt and pepper to taste


DIRECTIONS:


1. Mix the ingredients of remodeled until everything is well
incorporated. Set aside

2. Beat the egg, mayonnaise, mustard, Worcestershire sauce, Old Bay
seasoning, salt, white pepper, cayenne pepper, celery, pepper, and
parsley.

3. Gently stir the crab meat in the egg mixture and stir it until well
mixed. Sprinkle the breadcrumbs over the crab mixture and fold
them gently until the breadcrumbs cover every corner.

4. Shape the crab mixture into 4 cakes and chill in the fridge for 30
minutes. Select Preheat in the air fryer and press Start/Pause.

5. Place a sheet of baking paper in the basket of the preheated air
fryer. Sprinkle the crab cakes with cooking spray and place them
gently on the paper. Cook the crab cakes at 205°C for 8 minutes
until golden brown.

6. Flip crab cakes during cooking. Serve with remodeled.


NUTRITION: Calories 110 Fat 6.5g Carbs 5.5g Protein 7g