Soy braised shiitake mushrooms in broth with noodles

Deeply savoury mushrooms in a crystal clear broth with slippery noodles and a few crunchy vegetables. Splendid stuff.  I just had it for lunch.

You will need:

1/8 cup soy
1/8 cup mirin
1/8 cup of sake
1 dessert spoon of caster sugar
pinch salt
8-10 dried shiitake mushrooms (depending on size)
3/4 pint of boiling water
50-75g of dried rice vermicelli noodles cooked according to the packet instructions and refreshed under cold water
1 celery stick very finely sliced
2 spring onions very finely sliced

Soak the mushrooms in the water for 20 minutes then fish them out with a spoon and slice.  KEEP THE SOAKING LIQUID!

Put the mushrooms in a saucepan with the soy, mirin, sake and salt and simmer for 5 minutes until reduced.  (You could stop now and just have the soy braised mushrooms on rice for a light lunch but we are going to keep going).

Add the reserved soaking liquid to the mushrooms and bring to the boil.

Now add the noodles, celery and spring onion.  Swirl around for a few seconds and then tip into a large soup bowl and start slurping.

Little tip:  Don't buy the vermicelli noodles that come in nests.  The nests are too big for one person and if you try and divide them up noodle fragments will fly everywhere making your kitchen floor look like the bottom of a gerbil's cage (if it doesn't already).  Stick with the straight noodles that come neatly tied in the middle like a sheaf of wheat.

Desperation Chicken

  

(Pea rice au gratin with crispy fried chicken)

A little challenge my brother threw down yesterday evening;

‘Mel is away.  What shall I cook?’

‘Well, what do you have in the fridge?’

‘Three eggs, cheddar with mould on it and some squeezy lemon in a bottle.  I don’t want an omelette’.

‘Okaaaay.....’

After a number of leading questions it was established that the sibling did not care to partake of another takeaway and had the following additional provisions:

2 frozen chicken breasts

Frozen peas (but of course) 

Frozen white sliced bread

A tin of tomatoes

Pasta (assorted and lots)

Uncle Ben’s rice

Half a bulb of garlic (hurrah!)

Chilli powder

A can of beer

Balsamic vinegar, salt and pepper and some olive oil

Plain flour (slightly out of date)

That was it.  Nothing else. 

No fresh herbs at all.  No onion.  Not a sausage. Literally.

And so ‘Desperation Chicken’ was born.

You will need

1 chicken breast carefully defrosted in the microwave, patted dry with kitchen towel and cut in half horizontally

A pinch of chilli powder

2 slices of frozen white bread grated into breadcrumbs using your cheese grater and put into a breakfast bowl

1 beaten egg in a breakfast bowl

A tablespoon of flour - preferably in date but let’s not be precious

2-3 handfuls of frozen peas (about 1 and 1/2 cups)

1 garlic clove crushed 

A heaped tablespoon of finely grated cheddar (mould scraped off)

A squeeze of lemon juice

3 level tablespoons of Uncle Ben’s rice

Salt and freshly ground pepper

Method

Prepare the chicken by bashing each half with a rolling pin or other suitable object until you have the thinness of a i-phone.  This is easier if you put the halves between cling-film before bashing. Coat the chicken lightly with flour.  Notice how lovely a flour coated chicken breast feels. 

Mix the chilli powder into the breadcrumbs and season with salt and pepper. Dip the breasts in the beaten egg then in the breadcrumbs. If you want a really crunchy coating repeat the process but it is not essential.  Put the fridge whilst you get on with the pea puree. 

Cook the peas for 3 minutes in a covered bowl in the microwave.

Meanwhile fry the garlic in a dessertspoon of olive oil for 30 seconds or so until fragrant but not brown.  Remove from the heat and add to the peas with a squirt of lemon.  Mash with a potato masher until you have a rough puree.  Add the cheese, lots of black pepper a pinch of salt and stir. Put to one side.

Put the rice on to boil in plenty of salted water.  It will take about 10 minutes.  

Whilst the rice is cooking heat up enough oil to just cover the bottom of a non-stick frying pan and fry the chicken for about 4 minutes either side until golden and crispy.

Meanwhile drain the rice and mix immediately well with the pea puree and grated cheddar.

Serve the chicken atop the rice.  Drink the beer.

Griddled chicken and courgettes with an asian 'pesto'

There were 2 chicken thighs left in the packet after last night's ginger chicken udon noodles.

This is what I did with them.

You will need

For the chicken

2 skinless chicken thighs
1 dessertspoon of fish sauce
1 small crushed garlic clove (or half a big one)
1/2 red chilli (or as much as you fancy)
Pinch of caster sugar
Squeeze of lime
Glug of vegetable oil


For the pesto

Handful of finely chopped coriander
Handful of finely chopped mint
1 small crushed garlic clove (or half a big one)
Small handful of pinenuts finely chopped
Generous squeeze of lime
Pinch of salt
Vegetable oil to mix



For the courgettes

2 medium sized courgettes sliced into 4 or 5 lengthways
Vegetable oil

Method

Mix all the ingredients for the chicken together and set aside.

Mix all the ingredients for the pesto together adding as much oil as you think it needs to give a nice thick consistency.  Don't over do it or you will lose the lovely fresh taste. You could use a food processor if you want a finer result and can be bothered with the washing up.

Move onto the courgettes.  Brush the slices with a tiny bit of oil and griddle (or fry in a non-stick frying pan) until charred and floppy.  Put onto a plate and immediately drizzle with some pesto.

Griddle the chicken for 3-4 minutes each side.  Serve atop the courgettes.

Easy peasy.

P.S The remaining pesto will keep quite happily in the fridge for a couple of days and is good with seared salmon and rice.  Or you could freeze individual portions in an ice-cube tray.

Udon noodles with chicken and double onion

My interpretation of Wagamama's ginger chicken udon noodles.

To have at home without, sadly, the soothing sound of children at play.......

You will need:

2 skinned chicken thighs sliced

1 dessertspoon of sesame oil

1 dessertspoon of soy sauce

1 teaspoon of cornflour

1 teaspoon of grated fresh ginger
1 packet of udon noodles
1/2 red onion thickly sliced
2 spring onions cut into thick batons
A handful of beansprouts
5 mangetout finely sliced lengthways
1 (or as much as you fancy) red chilli sliced
A beaten egg (half would be better if you can use the rest for scrambled egg in the morning)
A handful of roughly chopped coriander
A glug of vegetable oil for frying

Method

Mix the chicken, sesame oil, soy sauce, ginger and cornflour together and set aside.

Cook the noodles according to the packet instructions and refresh under cold water.

Heat up a non-stick pan and add the chicken. Fry over a high heat for 3-4 minutes until cooked.

Take the chicken out and clean the pan.  Add the oil and heat. Now add the noodles chilli, onion, mangetout and beansprouts .  Without fiddling fry until the noodles catch slightly - you know - until they get a nice brown bottom.  Now toss. All in all you are looking for about 2 minutes. Put the chicken back.

Add the egg and quickly toss everything around.

Decant onto a plate and sprinkle with coriander.

Chickpea burgers

This recipe started out life as some rather stiff hummus I found in the fridge.

The burgers are crispy and spicy and great stuffed into a pitta with a yoghurt dressing and some tabbouleh.  Or chucked into a sesame bun with lettuce, tomato and mayonnaise.  They are also good cold the next day.

You will need

A tin of chickpeas drained
1 large garlic clove crushed
1 tablespoon of tahini
1/2 teaspoon ground cumin
1/2 teaspoon of ground coriander
A pinch of cayenne
1 beaten egg
Juice of half a lemon
2 spring onions finely chopped
Salt and pepper
Vegetable oil

Method

Put all of the ingredients, except the onions and the oil, in a food processor and blitz until combined but not slush.  Stir in the onions. If you don't have a processor just mash the chickpeas with a  potato masher and then incorporate the remaining ingredients bar the oil.

Chill the mixture and then form into patties.  You choose the size.

Heat up enough oil to cover the bottom of a non-stick frying pan.  When hot cook the patties for 2-3 minutes each side until golden brown.

Barley and shredded greens 'risotto'

I have discovered that shredded brussel sprouts are an excellent substitute for cabbage. Far less wastage for the solitary cook. And shredded and lightly cooked sprouts are great.

Now, for those of you who have started gagging and feel that you would rather nibble on Jabba the Hut's big toe nail than eat a sprout, I urge (oh sorry, wrong word) implore (is that better?) you to think again.

A shredded and lightly cooked sprout is a totally different thing to an over-boiled, yellow stinky ball that more resembles Jabba the Hut's.... WELL ANYWAY.

Give this recipe a bash, either on its own or along side a couple of roasted chicken thighs and let me know what you think.  It is simple but really rather good.

You will need

1 shallot, finely chopped
1 garlic clove, finely sliced
3 tablespoons of pearl barley
4-5 brussel sprouts, stalk nub (the bit your Mum made you put a cross in when you were young) removed, cut in half vertically and then finely shredded
A handful of chopped flat leaf parley
400 mls of vegetable or chicken stock
A glug of white wine
Freshly grated parmesan (optional)
Freshly ground black pepper
Olive oil and a knob of butter

Method

Fry the shallot and the garlic gently in a little oil and a knob of butter until soft.  Add a glug of wine and the pearl barley and turn up the heat a bit.

Bubble away until the wine is almost gone then add the stock.  Simmer for about twenty minutes then taste.  You want it cooked but still retaining a bit of bite.  You might need another 5 minutes and a splash more water from the kettle if things are looking dry.

Now add the sprouts, the parsely and lots of black pepper and simmer for another minute or so.  Stir in the cheese if using (it is not essential) and you are done.

Umami Burgers

I am often asked asked to cook my special "boygurz" with sticky sauce.

What most of those making the request do not realise is my burgers contain capers.  It is those little green flower buds (or bogeys as some would have it) that makes all the difference.  For that reason please don't miss them out.  You won't notice they are there but you will notice if they are missing.  If you see what I mean?

With thanks to Joceline Dimbleby for the essential caper component.

You will need

For the burgers

250g (half a standard packet) of lean steak mince
1 shallot finely chopped (or half a brown onion)
4 rashers of finely sliced smoked streaky bacon
A dessertspoon of capers finely chopped
A handful of chopped parsley (optional)
A generous dash of worcestershire sauce
A squirt of tomato ketchup (about a tablespoon)
1  teaspoon of caster sugar
A glug of olive oil
A small pinch of salt and plenty of ground black pepper

For the sticky sauce

2 tablespoons of tomato ketchup
1 tablespoon of worcestershire sauce
1 dessertspoon of caster sugar
a couple of dashes of tabasco

Method

Fry the bacon and onion in the olive oil until the onions are soft but not brown.  Cool.

In a large boil combine the cooled onion and bacon mixture with the rest of the burger ingredients and form into patties (you choose the size).  Chill for 20 minutes or so in the fridge.

For the sticky sauce mix all the ingredients together.

Heat the grill to high.

Remove the burgers from the fridge and top each one with a smear of sauce.

Grill until the top is sizzling and sticky (about 3 minutes but you will need to use your own judgement a bit here) and turn.  Add another smear of sticky sauce and grill again for another couple of minutes, again until the top is sticky and sizzling.  You might find the process less messy if you line the grill pan with some silver foil.

Serve the burgers in a toasted sesame bun with floppy green lettuce and mayonnaise or on their own with a fresh mixed salad.  You will probably not eat all the burgers but they taste great cold the next day.

I reckon these little babies might change your mind about capers.