Pad Thai With chicken
Ingredients Serves 2
- 2-3 Chicken thighs
- 125g flat rice noodles
- 1 garlic clove, roughly chopped
- Handful coriander leaves, roughly chopped
- 1/2 red chilli, seeds removed, roughly chopped
- 1 lime, zest and juice
- 1 tbsp sunflower oil
- 3 spring onions, trimmed and finely sliced
- 50g beansprouts
- 1 tbsp Thai fish sauce (Nam Pla)
- 1 tsp light soft brown sugar
- 1 large egg, beaten
- lime wedges, to garnish
- 2 tbsp toasted sesame seeds, roughly chopped, to garnish
Method
Cook the noodles according to the packet instructions then drain them and set aside.
In a pestle and mortar, make a paste from the garlic, coriander, red chilli and lime zest.
Heat the oil in a wok or a large non-stick frying pan over a high heat. When the oil is just at smoking point, add the paste and fry for about one minute, or until it becomes aromatic.
Add the chicken, half of the spring onions and half of the beansprouts and stir-fry for two minutes.
Add the drained noodles and mix through. Stir in the lime juice, fish sauce and brown sugar and cook for two minutes. Pour in the beaten eggs and mix through the noodles until just cooked.
Tumble the noodles out onto warmed serving plates and serve garnished with the coriander leaves, lime wedges, toasted sesame seeds, and the remaining spring onions and bean sprouts.
Pad Thai With chicken
Ingredients Serves 2
- 2-3 Chicken thighs
- 125g flat rice noodles
- 1 garlic clove, roughly chopped
- Handful coriander leaves, roughly chopped
- 1/2 red chilli, seeds removed, roughly chopped
- 1 lime, zest and juice
- 1 tbsp sunflower oil
- 3 spring onions, trimmed and finely sliced
- 50g beansprouts
- 1 tbsp Thai fish sauce (Nam Pla)
- 1 tsp light soft brown sugar
- 1 large egg, beaten
- lime wedges, to garnish
- 2 tbsp toasted sesame seeds, roughly chopped, to garnish
Method
-
Cook the noodles according to the packet instructions then drain them and set aside.
-
Heat the oil in a wok or a large non-stick frying pan over a high heat. When the oil is just at smoking point, add the garlic, coriander, red chilli and lime zest and fry for about one minute, or until it becomes aromatic.
-
Add the chicken, half of the spring onions and half of the beansprouts and stir-fry for two minutes.
-
Add the drained noodles and mix through. Stir in the lime juice, fish sauce and brown sugar and cook for two minutes. Pour in the beaten eggs and mix through the noodles until just cooked.
-
Tumble the noodles out onto plates and serve garnished with the coriander leaves, lime wedges, toasted sesame seeds, and the remaining spring onions and bean sprouts.
Food Sorcery Chocolate Fondant
Who can resist the scrumptious taste of chocolate, chef showed us how to make the perfect melt in the middle pudding.
Ingredients – makes 4
- 100g butter or margarine, plus extra for greasing
- 100g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks
- 100g plain flour or gluten free flour
- 100g caster sugar
- 25g cocoa powder
- 25g melted butter
- 2 medium eggs
- 2 medium egg yolks
- Vanilla ice cream, crème fraiche, mint & berries
Method
- 1. Preheat the oven to 190˚C/170˚C fan/Gas 5
- 2. Grease 4 ramekins with butter.
- 3. Dust inside of ramekins with cocoa powder
- 4. Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally
- 5. Remove from the heat, sift over the flour and then whisk it in
- 6. In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined
- 7. Pour the chocolate mixture into the ramekins.
- 8. Leave to set in fridge for minimum 20minutes but can be overnight
- 8. Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little
- 9. Remove from the oven, and gently loosen the edge.
- 10. Carefully invert each fondant onto a plate. Serve with crème fraiche or vanilla ice cream, mint and berries.