A perfect quick and tasty lunch, so simple and quick to prepare These Miso Noodles with Boiled Egg will get your taste buds tingling.
Ingredients (For one person)
1 medium sized egg
1 tbsp t oil
50g Mushrooms sliced
small piece ginger, finely grated
small piece garlic, finely grated
chilli flakes (small pinch)
2 spring onions, sliced
small handful beansproats
1 tsp miso paste
1 tbsp soy sauce
100g egg noodles (fresh or dried), (cook to packet instructions if dried)
salt & papper
Method
Bring pan of water to the boil, the egg in. cook for 6 mins.
Heat the oil in a wok, add the mushrooms and stir-fry for 2 minutes. Add the ginger, garlic, chilli, spring onions and beansprouts and stir-fry for another minute.
Add the miso, soy and the cooked noodles. Mix well to combine then cook for a further minute.
When the the egg, pour the hot water away, add cold water to the pan and peel the egg when cool enough to handle.
Season the noodles to taste with salt & pepper and serve in a bowl. Top with the egg halved and a sprinkling of chilli flakes.
For a more substantial meal top with a few slices of cooked chicken or pork
Serve with cooked Boiled Rice and a side helping of Mango Chutney
Ingredients
2-3 tbsp oil
4 skinless chicken , breast or de-boned thighs, cut into 3cm pieces
2 Onions, Large sliced
2cm fresh ginger, peeled and grated
2 Cloves Garlic, crushed
1 tbsp medium curry powder
½ tsp tummeric powder
¼ tsp ground cloves
200ml Chicken Stock
1 tbsp mango chutney
200 ml double cream
4 dried curry leaves
Sand & Pepper to taste
Coriander to sprinkle when serving
Instructions
Heat the oil in a large pan
Season the chicken with salt & pepper and fry in two batches over a high heat for 3-4 minutes until sealed with a golden colour remove from pan and set aside
Add more oil if needed, add onions and cook for 10 minutes on a medium heat until soft
Add garlic, ginger and spices and cook for 1 minute add the stock, Mango and bring to the boil
Boil for two minutes to reduce liquid then add cream and curry leaves
Bring back to boil, add chicken, cover with a lid and simmer for 5 minutes until chicken is cooked through
Remove the curry leaves, sprinkle with fresh chopped coriander
A creamy cornmeal porridge, polenta used to be made of other grains, such as hulled barley, spelt, buckwheat or chestnut flour before in the 16th century Christopher Columbus brought corn from the Americas back to Europe. A staple of Northern Italian cuisine, polenta is more than just a side dish. It is extremely versatile, eaten as a freshly cooked mush, cooled and then grilled or fried, or thinly spread out to be dried and baked to make polenta crisps. Instant cornmeal polenta is widespread nowadays and reduces the cooking time to a mere 2-3 minutes. Adding Parmigiano-Reggiano to the polenta enhances its fairly simple flavour to a delightfully creamy and savoury taste sensation. Polenta pairs well with tomato sauce, mushrooms, fried eggs or sausages. This recipe has combined mushrooms and spicy sausages to serve up a hearty meal for this fast approaching autumn. Buon appetito!
Ingredients:
For 2 portions
2 thick, spicy sausages (or 4 Merguez), cut in chunks
150g woodland mushrooms (e.g. Shitake, Oyster, Eryngii or Champignons)
½ large white onion, thinly sliced
Knob of butter for frying the sausages
Dash of sea salt and black pepper
For the polenta:
100g instant cornmeal polenta
100g grated Parmigiano-Reggiano
400ml water
Knob of butter
Dash of sea salt
For the parsley oil:
50ml extra virgin olive oil
Handful fresh parsley
Dash of sea salt
What you’ll need:
Chopping board
Large kitchen knife
Pot
Frying pan
Measuring jug
Kitchen scales
Grater
Blender
Small fine mesh sieve
Small jar
Method:
For preparing the parsley oil, take a large handful of fresh flat or curly parsley and chop it up. Combine the chopped parsley and about 50ml extra virgin olive oil in a blender and blitz. Let it sit for approximately 30 minutes while preparing the main meal.
Thinly slice the onion, cut the sausages and any large mushroom pieces into smaller chunks and fry in some butter until the meat is cooked through. Add a dash of sea salt and black pepper for taste.
In the meantime, prepare the polenta by mixing 100g of cornmeal with 400ml of water and cook on low heat. Instant polenta will thicken very fast and needs to be stirred frequently to avoid burning on the bottom. Once the polenta is thick and throws bubbles, turn off the heat and stir in grated Parmigiano-Reggiano, a knob of butter and a dash of sea salt for taste.
By now, the parsley oil should be sufficiently infused. Take a small fine mesh sieve, place it over a jar or glass and pass the oil through it. It should have taken on a light green colour from the parsley.
Divide the polenta into two portions, add the fried sausage and mushroom pieces and round of the dish with a generous drizzle of parsley oil. Serve immediately.
(Credit to: Castelli/Parmigiano for these beautiful recipes)
November 28, 2020 1628 John Bunyan 1757 William Blake 1904 Nancy Mitford 1929 Berry Gordy Jr 1958 Khriss Akabusi 1960 John Galliano 1961 Martin Clunes 1967 Anna Nicole Smith 1979 Dane Bowers
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