Japanese Ramen Noodles with Chicken

I’m a huge lover of noodles. A fast and healthy dinner in minutes. A takeaway usually seems a good idea, no washing up and your dinner cooked for you however, if you make your own it’s cheaper, healthier and surprisingly quicker than you think.

So it’s Friday night, log burner on (a cool spring evening in England) in my comfy pants with the telly on. All cosy on the sofa enjoying this delight – Ramen Noodles with Chicken. Absolute bliss!!

20150327-201948.jpg

A household favourite now. This is my second attempt this week! I love it! The recipe I found is from BBC Good Food it turned out beautifully! I couldn’t find any seaweed paper so didn’t include this in my garnish. If you manage to try the recipe with the seaweed paper let me know what it’s like.

What a delight! I’ve had seconds already. Let’s just say, a night in is definitely required! Wine at the ready. Feel so relaxed. Don’t forget to slurp up the broth…best part!! Happy slurping.

Stephy xo

Advertisements

Mega Sandwich- Chicken , Avocado and Rocket

One of the many pleasures in life is a proper sandwich to keep you fuelled through the day. I’ve become a little obsessed with avocados recently. I think I’ve been watching too much Nigella, as I know she is a huge fab of them and cooks regularly with them.

I love their marbled pea green colour, very vivid and a healthy food, high in good fats. I was struggling to think of how to use them other than for guacamole and then I thought how about as a sandwich filling?

20141224-123612.jpg

It was so delicious!!!! Mmmmmm….
I used a chunk of ciabatta bread, cut it in half length ways and put in my avocado (not mashed but still quite chunky) well seasoned with a hint of cayenne pepper for a kick. Next I added sliced cooked chicken and a good handful of fresh rocket. You could even add mayonnaise if you wanted.

It was sooooo tasty and now a favourite sandwich filling. Great to enjoy yourself or for packed lunches and lunch guests. A heathy, guilt-free option.

Enjoy! Stephy x x

Paella and Tapas Meal

Having travelled to the Canary Islands I have fallen in love with Spanish food. Although I’ve never been to mainland Spain (on my long list of places to visit) I thoroughly enjoyed the seafood dishes and of course, tapas. A friend found a guitar in a corner of the restaurant and just started playing a tune – even though it had a string missing! Hehe. What an atmosphere. We had an absolute scream. The staff were great and it really made the place come alive.

I thoroughly enjoyed the ambience and lovely, warm welcome on arrival. Not a huge restaurant but big enough for a large party to be catered for. The decor was very Spanish, with terracotta colours and a two fab art designs of a black bull and a flamenco dancer…a real feast for the eyes.

We ordered tapas including, calamari, chorizo, king prawns in a garlic sauce and homemade bread with allioli. We enjoyed sangria to wash it all down…..yummy!

The star of the show though was the paella! It was absolutely fabulous, piping hot served straight from the pan. (The best bits were the chunks of rice stuck to the bottom of the pan, crispy and packed with flavour.) It contained meat, chicken, and fish, so it had the best of both worlds and it was such a crowd pleaser.

20140419-193709.jpg</

20140419-194238.jpg

Lovely meal with my family. 🙂

We were so full afterwards, didn’t have room for dessert. Churros is a must next time, dipped in chocolate sauce.

Highly recommend this place and it had definitely inspired me to get creative in the kitchen. I’ll be on the look out for a Spanish cookery book – to add to my ever growing collection. Well you never can have too many books.
Even better hopefully go back to the Canary Islands or even visit mainland Spain someday.

My Review
RATING: 9/10
ADDRESS: Espanol Restaurant, 4 Queens Square, Poulton-le-Fylde, England.
COMMENT: Muy buena comida.

Visit more reviews here.

Jamie Oliver’s Cypriot Chicken

What a glorious day it is today; perfect weather to be cooking up summery food; no more pies and puddings.

I was flicking through my ever growing selection of cookery books and found this delightful recipe for Cypriot Chicken by Jamie Oliver taken from his 30 Minute Meals book. It was surprisingly quite simple. Although I’d never made it before, it turned out lovely.

Jamie Oliver pan fried his chicken completely but just to ensure it was cooked through I finished mine off in the oven. Plus my chicken breasts were larger than his so they took longer to cook.

It was really tasty and had the flavours of being on holiday. Yummy! A really summery dish for a gloriously sunny day – give this one a try.

20140418-172540.jpg

Cypriot Stuffed Chicken

Ingredients

Small Bunch of Flat Leaf Parsley
Small Bunch of Fresh Basil
1 Jar of Sun-dried Tomatoes in Oil
Garlic
Feta Cheese
Lemon Zest
4 Chicken Breasts
Fresh Rosemary

Method

I chopped the herbs, sun dried tomatoes, garlic, feta and lemon zest.

20140418-172912.jpg

Then I mixed them all together and stuffed into the chicken.

20140418-173644.jpg

I pan fried them in a hot pan to gain some colour and finished in a hot oven, to ensure they were cooked through.

I served it with Nigella Lawson’s New Orleans Coleslaw from her Nigella Express cook book. Find the recipe here.

20140418-174006.jpg

It was such a cracking meal, a real summery dish…more to come. Roll on summer!!!! 🙂
Have a good weekend everyone.

20140418-174204.jpg

Chicken with Hot Noodle Salad

One of my favourite chefs is Bill Granger, this recipe is inspired by one of his tasty dishes. I love his summery, fresh and elegant dishes which are simple to cook and yet so flavoursome. One of these days I must go to one of his restaurants!

Bill Grangers Spicy Chicken Thighs with Cucumber and Cashew Salad – Taken from his Book ‘Everyday’.

Serves 4

  • 3tbsp Fish Sauce
  • Freshly Ground Black Pepper
  • 3 Garlic Cloves, crushed
  • 2 Large Red Chillies, finely minced
  • 2tsp Sugar
  • 8 Boneless Skinless Chicken Thighs
  • 2tbsp Vegetable Oil

Cucumber and Cashew Salad

  • 3tbsp Lime Juice
  • 3tbsp Caster (superfine) Sugar
  • 200g Vermicelli Noodles
  • 2 Cucumbers, halved and thinly sliced
  • Small Handful Fresh Mint Leaves
  • 4 Spring Onions, thinly sliced
  • 2 tbsp Cashew Nuts, crushed

Whisk the fish sauce, pepper, garlic, chillies and sugar in a bowl. Put the chicken in a separate bowl and pour over half the marinade. Cover with plastic wrap and refrigerate for 20mins (keep the rest of the marinade on one side).

Heat the onion a large frying pan over a medium-high heat. Add the chicken, in two batches and cook for 3mins on each side or until cooked through. (Sometimes I put another frying pan on top of the chicken and weigh it down with a couple of tins to make the chicken really crispy.)

While the chicken is cooking, add the lime juice and sugar to the marinade that you set aside. Stir until the sugar has dissolved to make a dressing.

Pour boiling water over the vermicelli and leave for a minute or so until soft. Drain under cold water, place in a large bowl and add the cucumber, mint, spring onions and cashews. Add the dressing, toss well and serve with the sliced chicken.

 

Here’s my take on it…….

My take on Bills Chicken and Noodle dish

My Chicken and Noodle Dish

Serves 2

  • 2 Chicken Breast fillets
  • 2tsp Fresh Chives, chopped finely
  • 2tsp Fresh Thyme, chopped finely
  • 2 Garlic Cloves, chopped finely
  • Knob of Butter and a little Olive Oil
  • 100g Fine Egg Noodles
  • Half a Cucumber, finely diced
  • Half a Red Pepper, finely diced
  • 1 Shallot, finely diced
  • 2tbsp Sweet Chilli Sauce
  • 2tbsp Cashew Nuts

Method

Heat a frying pan with butter and a little olive oil. Add the seasoned chicken breasts and cook on each side for a few minutes and keep turning it to get colour. Add the herbs and garlic to the pan and finish cooking.

For the noodles, put the dried noodles into a bowl and add boiling water and leave to cook, mixing occasionally with a fork to ensure they are separated.

For the salad/dressing chop the pepper, shallot and cucumber into a smallish dice and add the sweet chilli sauce. Mix thoroughly with the cooked noodles to ensure they are evenly coated with the sauce.

Slice the cooked chicken breast and serve with the hot noodle salad. Finish by adding the ground cashew nuts. Yummy!