OMELETTE with CHICKEN & GREENS

A large portion of the recipes I make up come from experiences I have eating out. I had a delicious Asian Chicken Omelette at a Brisbane cafe recently which is where the inspiration for this versatile lunch or dinner omelette comes from. You can make each omelette individually, so that each serving has their own omelette (which is very cute) or you can make one big omelette in a large frying pan and then divide it into four even portions. You could make this omelette vegetarian by omitting the chicken and adding more vegetables, such as carrot, wombok (Chinese cabbage) and / or Chinese greens, such as buk choy and pak choy. 

Ingredients

• 500g chicken breast, preferably free-range, fat trimmed and cut into small even pieces 
• 1 large garlic clove, finely chopped
• 3cm fresh ginger, finely chopped
• 2 tablespoons oyster sauce
• 8 eggs, preferably free-range
• 4 teaspoons soy sauce 
• 2 spring onions, finely chopped
• 1 cup water 
• 3 teaspoons extra virgin olive oil 
• 150g green beans, trimmed and cut into small even pieces
• 1 head of broccoli, stalk and florets cut into small pieces
• Optional- a handful of fresh coriander leaves, to serve 
• Optional- 1 extra spring onion, finely chopped 

Cooking

1. Combine the chicken, garlic, ginger and oyster sauce in a medium bowl. Place in the fridge to marinate for at least 10 minutes. 

2. Meanwhile, make the omelettes. Whisk 2 eggs, 1/4 cup water, 1 teaspoon soy sauce and 1/4 of the spring onions in a tall glass.  Heat a medium frypan over medium-low heat and add 1/2 teaspoon oil. Swirl to coat the pan then pour in the egg mixture. Cook for around 2 minutes on the first side or until the egg is almost set on one side. You can either flip the omelette in half so that it overlaps or you can flip the entire omelette over, however the latter method is quite tricky! Cook the omelette on the second side for only 1 minute or until set. Remove from heat and place each individual omelette on a serving plate. Continue this process until all four omelettes are cooked. 

3. Once the omelettes are cooked, heat the remaining teaspoon of olive oil in the fry pan over medium-low heat and swirl to coat. Add the marinated chicken and cook for around five minutes, stirring often, or until the chicken is cooked (the test: the middle of the largest piece of chicken is white, not pink). Remove the cooked chicken from the stove and divide evenly between the four plates, keeping the chicken liquids in the pan. Place on top of each omelette or to the side. 

4. Add the beans and broccoli to the pan and cook, covered, over medium-low heat for around 4-5 minutes or until the broccoli is just starting to become tender (the test: you can slide a fork into the stalk of the biggest broccoli floret and encounter just a little resistance). Remove from the heat and divide the cooked vegetables evenly between the four plates. Place the vegetables on  top of each omelette or to the side. 

Serve warm, topped with extra spring onions and/or coriander, if desired. 

Serves / 4 

Total Preparation time / max 15 minutes 

Total Cooking time / 25 minutes 

x Emily 

CHICKEN OR TOFU STIRFRY with GREENS & CASHEWS

I love adding nuts to stirfries, as they add so much texture and flavour. I feel the same way about lemongrass, but I have to be careful to sneakily put this ingredient in, as my husband hates it! If you have a family member who feels this way about lemongrass too, omit it from the dish, as you will have enough flavour with the oyster sauce, ginger and garlic. Feel free to use tofu if you are vegetarian or not feeling the chicken as it is a great substitute. 

INGREDIENTS 

• 500g chicken breast, cut into even sized pieces or 500g firm tofu, cut into even strips 
• 2 tablespoons oyster sauce 
• 3cm fresh ginger, grated 
• 1 garlic clove, finely diced
• 2 teaspoons extra virgin olive oil
• 1 spring onion, finely chopped
• 1 bunch pak choy, roughly chopped 
• 1 head of broccoli, including the stalk, cut into florets
• 10cm fresh stick of lemongrass, finely chopped
• 2 tablespoons unsalted cashews, even whole or roughly chopped

COOKING 

1. Combine the chicken strips or tofu, oyster sauce, ginger and garlic in a medium bowl and toss well. Heat a medium to large frying pan over medium heat and add 1 teaspoon olive oil, swirling to coat the pan. Add the chicken, stirring constantly, until the chicken colours and no pink flesh remains. If cooking tofu, arrange the strips in a single layer and cook for 2 minutes each side or until slightly golden. Take care when flipping the tofu to not break it. 

2. Remove the chicken or tofu from the pan when it has cooked and cover to keep warm, placing in a large serving bowl. Adjust the heat to medium-low and add the spring onion, pak choy, broccoli florets and lemongrass. Stir fry for 4 minutes or until the broccoli is just tender but not mushy. Add the cashews and stir-fry for one minute, just until heated through. 

4. Remove the vegetables from the pan and add to the chicken or tofu in the serving bowl. Toss well to combine. 

Serves / 4
Total Preparation time / 10-15 minutes 
Total Cooking time / around 15 minutes 

x Emily 

RAMEN NOODLES with a PEANUT SAUCE

This recipe was created early last week, when I was desperately craving peanut butter. I've had peanut butter in stir fries before, however I often find it super rich and fatty. After some researching online I created my own with the use of some beautiful Mrs Flannery's all natural peanut butter. I felt like tofu in my dinner, however I knew my fiancee would turn up his nose at the no meat factor, hence the chicken addition. You can make this recipe with either tofu, chicken or half each quantity and combine both. Just a tip for preparing tofu; if you purchase a water based tofu you will need to dry it out and press it- if you have the time. I chose to just dry my tofu out, due to time restrictions yesterday. Here is a great link that explains how to dry and press tofu: http://www.veggiebelly.com/2011/04/how-to-press-tofu.html 

Ingredients

• 270g ramen noodles 
• 1 tablespoon sesame oil 
• 450g free range chicken breast, cut into even strips or 350g firm tofu, cut into even rectangular pieces 
• 2 tablespoons green shallots, plus extra to serve 
• the juice of 1 lime
• 1 x 400g tin light coconut milk
• 1/4 cup organic or all natural peanut butter 
• 1 head of broccoli, cut into even-sized florets and stalk chopped
• 1/4 wombok (chinese cabbage), shredded 
• 250g carrots (3 medium), cut into even rounds 

Cooking 

1. Bring a large saucepan filled with around 10 centimetres of water to the boil. Once boiled, add the ramen noodles to the water and cook for 3-4 minutes until tender. Remove from the stove and drain under cold water. 

2. Meanwhile, heat a large, deep frying pan over medium heat and add the sesame oil, swirling to coat the pan. Cook either the chicken or the tofu pieces or half of each serving for around 6 minutes or until just cooked. Stir the chicken often until it is lightly golden in colour. For the tofu- flip each piece only once, cooking for around 3 minutes on the first side and 2-3 minutes on the second side. Remove the chicken / tofu from the pan and place in a bowl. 

3. Add the shallots to the pan and the lime juice, stirring for a few seconds. Next add the coconut milk and stir for 2 minutes, making sure that the liquid does not boil by continually stirring and keeping the heat at a medium range.

4. Next, add the peanut butter to the pan and stir until the mixture is smooth and not lumpy. This should take a few minutes. Once smooth, add the broccoli to the pan and stir well to cover the broccoli with the sauce before covering the pan. Cook for 4 minutes or until a fork can slide through the broccoli stalks with a little bit of resistance. Add the wombok and carrot to the pan and toss well to combine all ingredients, then cover the pan for another 3-4 minutes until the vegetables are tender. 

5. Lastly, add the cooked chicken and /or tofu and the noodles to the pan and stir all ingredients together. 

Serve warm, with extra shallots sprinkled on top, if desired. 

Serves /  6 

Total Preparation time / 15 minutes 

Total Cooking time / 25 minutes

x Emily 

SOBA NOODLES with PORK & BROCCOLI

I'm not a massive fan of pork, however I do like to eat it occasionally, as I find it even more filling than chicken. I am, however, a huge fan of all things noodles and have an immense love of broccoli, which explains how those ingredients found their way into this dish. I've recently started to use apple cider vinegar to tenderise and marinate meat prior to cooking instead of using extra oil. Do not be put off by the smell of apple cider vinegar, as you do not taste it after cooking. This dish was able to spread itself over both lunch and dinner for 2 very hungry people so you know its going to be filling!

 
Ingredients

• 270g soba noodles 
• 400-430g lean pork fillet, fat removed and cut into even sized 3cm pieces 
• 3 tablespoons apple cider vinegar
• 2 tablespoons rice wine vinegar
• 2 tablespoons salt reduced soy sauce 
• 1 teaspoon rice bran oil 
• 1 garlic clove, finely chopped or crushed 
• 1 large head of broccoli, cut into small, even sized florets and stalk chopped 
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seeds (or if cannot find, add another tablespoon of white sesame seeds)
• 1 shallot, finely chopped
• 1/4 cup fresh coriander leaves 

Cooking 

1. Combine the pork pieces and apple cider vinegar in a medium bowl and toss well. Place in the fridge to marinate for 10 minutes. 

2. Meanwhile, bring a medium saucepan of water to the boil and then add the soba noodles for 3 minutes, stirring once or twice to make sure they do not clump. Drain and rinse the noodles in a colander under lukewarm water. 

3. Whilst the pork is marinating, whisk the rice wine vinegar, soy sauce and 2 tablespoons water. 

4. Heat the rice bran oil in a large, deep fry pan or wok over medium heat and swirl to coat. Add the garlic to the pan and cook for 2 minutes, stirring frequently. Now add the pork to the pan and toss the pork frequently so that all pork pieces become white in colour. This will take around 5 minutes. (If the pork starts to stick to the pan, add a splash of water at a time). Remove the pork from the pan and place in a medium empty bowl. 

5. Add the broccoli to the pan and continue to stir often. If the broccoli starts to stick to the pan again use a small amount water. Cover the pan for 5 minutes or until the broccoli has become less hard. Return the pork to the pan and pour in the liquid sauce from step 3. Toss the pork and broccoli with the sauce until combined. Add the cooked noodles to the pan and toss well. 

Remove from the stove, add the shallots, fresh coriander and sesame seeds and stir to combine. Divide between four bowls and enjoy! 

Serves / 4

Total Preparation time / 10-12 minutes 

Total Cooking time / 25 minutes 

x Emily