BROCCOLI with BACON & LEEK

A client gave me the idea for this dish when she told me about a meal she had made a few weekends ago, featuring broccoli, bacon, walnuts and herbs. You can add any herbs you like to this dish; I just kept it nice and simple as I was (and am) running a few minutes behind today! If you do not eat meat, replace the bacon with 3 hardboiled eggs for your protein. 

Ingredients

• 1 head of broccoli, stalk & florets chopped into even pieces
• 1/4 cup almonds, halved 
• 1 tablespoon extra virgin olive oil
• 1/2 a leek, white part only, finely chopped
• 100g bacon, fat removed and chopped into even pieces 
• paper towel
• 30g reduced-fat feta, crumbled 
• ground black pepper

Cooking 

1. Bring a small to medium saucepan filled 1/4 with water to the boil, covered. Once boiled, remove the lid and replace with the broccoli in a small colander or sieve, then cover with the lid. Leave to steam for around 4-5 minutes, then check to see if the broccoli is tender by placing a fork into a stalk. If the fork slides in with just a little bit of resistance, the broccoli is tender but not mushy. Remove the colander or sieve with the broccoli and discard the pan. 

2. Meanwhile, dry fry the almonds in a medium fry pan over medium-low heat for just 2 minutes or until the nuts are fragrant but not burnt. Remove from heat. 

3. Using the fry pan from step 2, swirl the oil to coat the pan over meidum heat. Add the leek to the pan and cook for 2 minutes, stirring often. Remove the leek from the pan and add the bacon to the pan, covering with a lid. Cook for around 2-4 or until the bacon is cooked to your liking. Remove the bacon from the stove and pat the excess oil out of the meat with a few paper towels. 

4. Toss the broccoli, almonds, leek, bacon, feta and a generous pinch of pepper in a large serving bowl. 

Serves / 2 
Total Preparation time / 10 minutes
Total Cooking time / around 10 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 

EASY VEGETARIAN RICE

I have tried to keep this fried rice as simple as possible, hence why the ingredients list is quite short; usually for an Asian dish many more ingredients would be listed! Feel free to add finely chopped garlic and/or grated ginger to the wok after adding the oil and before the vegetables if you would like to. If you have different vegetables on hand, use them! Bean shoots, bean sprouts and/or green beans could be substituted and herbs such as fresh coriander could be added. Broccoli could also be used, however it must be placed in the wok before the other vegetables as it will require more time to cook. I find that the flavour from the cooked egg, the several vegetables and the soy sauce is perfect for me, hence no fiddly sauce has been mentioned. 

Ingredients

• 1 cup brown rice
• 1 teaspoon rice bran oil 
• 2 free-range eggs, beaten
• 200g red cabbage, finely shredded
• 150g wombok, finely shredded
• 150g red capsicum, cut into 2cm pieces 
• 150g carrot, grated 
• 2 tablespoons salt-reduced soy sauce 
• 1 shallot, finely chopped 

Cooking 

1. Combine the rice and 2 1/2 cups of water in a medium saucepan over high heat and bring to the boil, covered. Once boiled reduce to a simmer and cook, covered, for 20-25 minutes or until all the water is absorbed and the rice is tender. Remove from the heat. 

2. Meanwhile, prepare all the vegetables. Whisk the eggs and 1 tablespoon water in a small bowl. 

3. Heat 1/2 teaspoon oil in a wok or large deep frying pan over medium-low heat and swirl to coat. Pour the egg into the base of the wok/pan and leave to set for a few minutes. After the edges of the egg have set, fold one side over into an omelette.  Cook for another minute or so and then remove from the heat when the omelette has just has set. When the omelette has cooled slightly, chop into small pieces. 

4. Pour the remaining 1/2 teaspoon of oil into the now empty wok and add all the vegetables. Cook the vegetables with 1 tablespoon soy sauce. Stir the vegetables initially and then place a lid on top, cooking for 4-5 minutes or until tender. Add the remaining soy sauce to the vegetables and stir to combine. 

Divide the cooked brown rice into 4 bowls, top with vegetables, the chopped omelette and sprinkle some shallots on top. 

Serves / 4

Total Preparation time / a few minutes (as you can prepare the vegetables whilst the rice cooks) 

Total Cooking time / 30-35 minutes 

x Emily 

BUCKWHEAT NOODLES with CHINESE CABBAGE, EGGPLANT & EDAMAME

This noodle dish was adapted from another amazing salad recipe from the Arthur Street Kitchen cookbook. We have been feeling a little under the weather in my household and as soon as this happens I know that we need to up the vegetable intake fast. Hence this weeks' recipes will be packed with nutrients and vitamins and will be very colourful. The reason for the strange edamame quantity of 227g is because they come in a 454gram frozen packet from all major supermarkets and Asian grocery stores, hence this recipe calls for half a packet. Make sure to thaw and pod the edamame yourself before adding it to the pan (and if you have never podded edamame before it is an oddly satisfying experience!). I tried to make this recipe as simple as I could using less ingredients, however you could certainly add ginger, garlic and chilli when you fry the spring onion for added nutrients and flavour. Buckwheat noodles are a favourite of mine, due to having no gluten, however you could also use soba, ramen or udon noodles.

INGREDIENTS

• 1 large eggplant (400-500g), cut into even 2-3cm pieces 
• 1 heaped teaspoon ground sumac 
• 1 teaspoon olive oil
• 250g buckwheat noodles 
• 1 teaspoon sesame oil
• 2 spring onions, finely chopped, plus extra to garnish
• 1 Chinese cabbage, washed & base chopped off 
• 227g frozen edamame beans, thawed & podded
• 2 tablespoons sweet chilli sauce 
• 2 tablespoons oyster sauce
• the juice of 1 ripe lime
• 1 tablespoon black sesame seeds 
• 1 tablespoon white sesame seeds 

COOKING 

1. Preheat a fan-forced oven to 200 degrees celsius. Line a large baking tray with baking paper. Toss the eggplant pieces, sumac, olive oil and a pinch of sea salt & black pepper in a large bowl, then place in a single layer on the prepared tray. Roast in the oven for 25 minutes or until eggplant is tender. 

2. Meanwhile, bring a medium pot of salted water to the boil. Cook the buckwheat noodles for 3 minutes over high heat, stirring often. Remove from heat and place in a colander, rinsing with cold water and draining. 

3. Heat the sesame oil in a large frying pan over medium heat. Add the spring onions to the pan and cook, stirring for 1 minute. Add the Chinese cabbage and stir until it has just wilted. Add the sweet chilli sauce, oyster sauce and lime juice to the pan and continue to stir until all ingredients are combined. Add the edamame and stir-fry for 1 minute, stirring. 

4. In a large bowl, toss the cooked noodles with the roasted eggplant and Chinese cabbage & edamame. Sprinkle the sesame seeds on top and garnish with extra spring onions. 

Serves / 4

Total Preparation time / 15-20 minutes 

Total Cooking time / 30-35 minutes 

x Emily 

CURRY CHICKEN STIR-FRY

I’ve been making quite simple lunches and dinners recently as all my effort has gone into making snacks - such as date balls, pumpkin bread and green smoothies. Also I will add that a huge chunk of my time has gone into searching for a house! Very exciting but doesn’t leave all that much time in the kitchen. So here is another humble lunch for you - with just 8 ingredients (7 if you don’t count the oil). I am presuming that around this time of year we all get sick and busier all at once and no-fuss meals become our saviour! Hope you enjoy this one. 

INGREDIENTS

• 1 cup brown rice
• 2 cups gluten-free vegetable/chicken stock 
• 1 tablespoon sesame oil
• 500g free-range chicken mince
• 1 1/2 tablespoons curry powder
• 1/6 - 1/8 red cabbage, finely chopped
• 1 large zucchini, finely chopped
• 1 medium carrot, finely chopped

COOKING 

1. Place the rice in a small to medium saucepan and pour in 2 cups stock. Bring to the boil, covered, then simmer for around 20-25 minutes or until the rice is tender and all the liquid is absorbed. Remove from heat and keep covered to use in step 2. 

2. Once the rice has been simmering for around 10 minutes, heat oil in a wok or deep frying pan over medium-high heat and swirl to coat. Once the oil is hot add the chicken mine and cook, breaking up any lumps of meat until all the mince is coloured and no pink remains. This may take 5-8 minutes, depending on the heat of your stove. Add the curry powder and stir well to combine with the mince for 1 minute. Add the chopped vegetables and cook, stirring often, for 5 minutes or until vegetables are almost tender. If the vegetables or mince start to stick to the pan add around a 1/4 cup of water at a time and continue stirring. Add the cooked rice to the wok/pan and stir well until the rice is combined with the vegetables. Remove from the heat and serve warm. 

Serves / 4 

Total Preparation time / 10 minutes 

Total Cooking time / 30-35 minutes 

x Emily 

PAD THAI NEUA / BEEF PAD THAI

I’ve tried my hand at several Thai recipes over the past few years, just by guesswork after eating a particularly tasty takeaway Thai meal. I will admit that whilst my dishes were adequate, they always tasted like they were missing an ingredient or two. In my trusty April edition of Feast magazine owner of Sydney’s Chat Thai restaurants, Amy Chanta, shares some of her authentic Thai recipes and reveals some secrets of this popular cuisine. I am one of those people is that more often than not guilty of ordering Pad Thai constantly at restaurants; therefore I thought it would be fitting to start my traditional Thai journey with this dish. Due to unavailability of dried prawns, I used shrimp paste instead; just make sure that you mix the paste well with the beaten eggs. Tamarind puree can often be found in major Supermarkets or at Asian specialty stores. It is the puree or sauce form of the tamarind sweet and sour fruit. I used fruit sugar (available at major Supermarkets) as I consider it better for me than caster sugar. I have always been one to omit the sugar in an Asian recipe however I recently learned that the sugar is necessary to balance out the sourness of the fish sauce. Fresh or fried shallots are not essential but can be added. I personally think that the garlic chives add enough flavour. Don’t forgot to squeeze your lime onto the noodles before digging in.

INGREDIENTS

• 2 eggs (preferably free-range), lightly beaten 
• 1/4 teaspoon shrimp paste or 1 teaspoon dried prawns 
• sesame oil
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon tamarind puree
• 1 tablespoon fruit sugar (or 3 tablespoons caster sugar)
• 1 1/4 cup thinly shredded red cabbage
• 350-400g beef eye-fillet or rump, fat removed and thinly sliced
• 250g thin dried rice noodles, soaked overnight or soaked in boiling hot water for 5 minutes, then drained well with cold water
• 1 tablespoon ground roasted peanuts
• 10 roughly chopped garlic cloves, plus extra to serve, unchopped
• 200g fresh or tin bean sprouts (if in a tin, drain well with cold water)
• 1 teaspoon each serving of fresh or fried shallots (Optional)
• 4 lime wedges, to serve 

COOKING 

1. Heat 1 teaspoon sesame oil in a large wok over high heat. Combine egg mixture and shrimp paste, whisking to break up paste. When wok is hot add egg mixture and cook, stirring, for 2 minutes or until egg is cooked through. Remove from heat and chop up cooked egg if not separated from the cooking. Cover to keep warm.

2. Add a dash more sesame oil to the wok and reduce to a medium heat.  Add red cabbage and cook, stirring frequently, for 4-5 minutes or until just tender. Remove from heat and cover to keep warm. 

3. Mix fish sauce, oyster sauce, tamarind and sugar in a small bowl. Add a small amount of beef slices to the wok, making sure not to overcrowd the beef.  Add a touch more sesame oil if the beef is sticking to the wok. Cook for 1 minute or so on each side, taking care not to overcook and then remove from heat and cover to keep warm. Continue this process until all beef is browned and then return all the beef to the wok. Add the sauce mixture and the rice noodles and cook, stirring constantly to coat noodles with the sauce. Cook for 2 minutes or until all liquid has reduced. 

4. Add peanuts, chopped garlic chives, bean sprouts and cooked egg to the wok and stir for 30 seconds to 1 minute or until all ingredients are combined. Remove from heat. 

5. Divide pad thai into 4 bowls and top with lime wedges, extra unchopped garlic chives and 1 teaspoon each of fresh or fried shallots, if you wish. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / 18-20 minutes 

x Emily 

CRUNCHY NOODLE STIR-FRY

Another simple yet satisfying stir-fry. The mirin seasoning is a must - it is a sweet, natural cooking wine that is made from sweet rice. Mirin is a seasoning ingredient for all types of cooking and controls all other flavours. It is available at all major supermarkets in the Asian food section. The crunchy gluten-free noodles add a delightful touch. 

INGREDIENTS

• 400g chicken breast fillets, cut into 5cm thin strip
• 2 garlic cloves, finely chopped
• 3cm fresh ginger, finely grated
• 25g gluten-free crunchy noodles
• 1 cup brown rice
• 4 tablespoons gluten-free soy sauce or tamari sauce
• 2 tablespoons mirin seasoning
• 1/4 cup gluten-free sweet chilli sauce 
• 2 heaped cups red cabbage, finely shredded
• 1 broccoli, cut into florets
• 1 small red capsicum, finely chopped
• sesame oil 

COOKING 

1. Bring brown rice and 2 cups water to the boil. Reduce heat and simmer for 18-20 minutes or until rice is tender and water has been absorbed. 

2. Meanwhile, heat wok or large frying pan over medium-high heat. Swirl 1 teaspoon sesame oil in wok until warm. Add garlic, ginger and chicken strips and cook for 4-5 minutes, stirring often until chicken is coloured and no pink flesh remains. Remove chicken from wok and set aside, keeping warm in a heatproof bowl. 

3. Heat another teaspoon of sesame oil in the wok and stir-fry broccoli florets, capsicum and red cabbage for 5 minutes, stirring frequently so vegetables do not stick. When broccoli is become slightly tender, return chicken to the pan and add the sauces/seasonings (soy sauce, mirin and sweet chilli sauce). Stir-fry for 2 minutes, tossing the ingredients so that the vegetables all covered in the sauce. Remove from heat. 

4. When rice is cooked, place the stir-fry vegetables on a bed of brown rice (one quarter of the cooked rice) and scatter crunchy noodles on top. Serve warm. 

Serves / 4

Total Preparation time / 15 minutes 

Total Cooking time / 30 minutes 

x E

STIR-FRIED CAULIFLOWER WITH BLACK SESAME SEEDS

A recipe I made a little while back called for black sesame seeds and as I have quite a few of these seeds remaining, I am trying to gradually incorporate them into more cooking. Interestingly, I find myself preferring the slightly bitter black seeds to the more nutty quality of the white seeds. If you do purchase sesame seeds in bulk and do not plan to use them within the month, store them in the fridge as these miniature seeds contain a high content of oil. This stir-fry was inspired from a recipe in September’s ‘Recipe’ cookbook. I was drawn to it due to how simple it looked- the instructions took up only 1/10 of a page. It proved to be one of the tastiest stir-fries I have made in a long time. I highly recommend searching for black sesame seeds as they do intensify the flavour of this dish. Black sesame seeds can be found in the spice aisle of most major supermarkets and organic stores.

INGREDIENTS

• 1 small carrot, finely chopped
• 1 small red capsicum, finely chopped
• 1 cup red cabbage, roughly chopped
• 1 cup basmati rice
• 2 garlic cloves, finely chopped
• 350g cauliflower (or approx. 1/2 a cauliflower), cut into even florets
• 1 tablespoon coconut oil
• 1/8 cup gluten-free soy sauce
• 3 tablespoons gluten-free sweet chilli sauce
• 1 tablespoon black sesame seeds
• 3cm fresh ginger, finely grated 

COOKING 

1. Place rice and 2 cups water in a small saucepan. Bring to the boil, then simmer, cooking for 12-14 minutes or until rice is tender and all water has been absorbed. Remove from heat. 

2. Meanwhile, heat coconut oil in a wok over medium heat and swirl oil to coat. Add garlic, ginger and sesame seeds to the wok, stirring for 1 minute. Pour soy sauce and sweet chilli sauce into the wok, turning the heat to a simmer. Simmer for a few minutes, until the sauce has been reduced by half. Add carrot, capsicum, red cabbage and cauliflower to the wok and stir-fry for 7 minutes or until vegetables are just tender. Add the cooked rice into the wok and toss until combined well with the vegetables and the sauce. Serve warm. 

Serves / 4

Total Preparation time / 15 minutes

Total Cooking time / 20 minutes 

x E