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Sat 7th Feb @ Nineteen £45pp (how to book)

Saturday, 11 April 2015

Recipe: Zero Fat Salmon & Pork Wontan Soup


A friend of mine came round to lend a hand with hanging a door, a bit of sawing cutting varnishing that kind of thing. As a thanks for lending a hand I knocked this recipe up for a late lunch. I’m not gonna lie, it would have gone down exceptionally well accompanied by an ice cold beer! Unfortunately no beer allowed today - booooo! - watching that there waistline : /

Not bad for a bit of lunch - to be fair we'd earned it!!

Salmon is optional!! : )

Cucumber noodles
This recipe is a great recipe because you can have it with carbs or as a carb-less cucumber version!! Aye! So really good if you’re cooking for others while watching your own intake. Oh the sneakiness!! : )

It’s also quick and simplicity to make!

ingredients (serves 2 hungry people)
for the noodle soup
500g fresh noodles
1 chicken stock cube
1 tsp yellow bean paste (soya bean paste)
1L boiling water
1 medium red onion (finely sliced)
2 small green chillies (cut into rings, keep seeds)
1tbsp fish sauce (season to taste)

for the pork wontans
10 pork wontans (recipe post coming soon)

for the cucumber noodles
Mint & Sweet Basil
1/3 cucumber (mandolin to noodles)
1 tsp soy

for the salmon
300g salmon (cut into 2 pieces)
olive oil
salt

Ready for action!!
for the topping ~ garnish
2 tbsp cucumber noodles
10g sweet basil (stalks removed, torn)
10g mint (stalks removed, torn)
10g coriander (stalks removed, torn)
2 spring onions (cut into strips and then thirds)
~
2 spring onions (fine sliced into rings)
sweet basil (picked)
crispy fried onion
1 lime (sliced into 1/4’s)

apparatus / equipment
mandolin


method
for the noodle soup
Put the yellow bean paste and chicken stock cube in a pot, dissolve in the boiling water.
Add the green chillies, 1/2 of the red onion and the wontans, bring to the boil then set to simmer.
Add the spring onions just before serving. (or to the noodles, either will do)

for the cucumber noodles
Run the cucumber through the mandolin. Add a touch of soy if you fancy it!
Simple and fast! WARNING: Be so sooo careful with your fingers on the mandolin!!

Cook it 90% skin side down!! (Don't forget to de-scale it!)
for the salmon
I like my salmon ‘mit cuit’ but that’s a lot of ****ing about for lunch, so a nice quick alternative is to literally half cook it!
Quickly sear the remaining sides
Pat the salmon dry and coat it in olive oil. Salt the skin side to give a really nice crispy skin, and put it into pan on a medium high heat, skin side down. Leave it for 5mins until crisp and golden. the sear the remaining sides to finish. The centre should warm and still pink! If you’re using the skirt of the salmon, which is a lot thinner and fattier (and really nice) use a hot pan on a high heat for a shorter time.

for the pork wontons
I grabbed these out of the freezer!! I’ll put up a post on how to make them soon!

to serve
Unpack the noodles then loosen them and put them in a bowl. Microwave them so the broth stays warm when you pour it in.
Dress the noodles with herbs, cucumber noodles, spring onion and the red onion and pour in the broth. Sprinkle with round spring onion slices, crispy fried onion and chillies. Pop the salmon on top and serve with a slice of lime.


variations
If you’re making the cucumber noodle version replace 250g noodles with 2/3 of a cucumber that’s been sliced into noodles!

Friday, 27 March 2015

Recipe: Succulent Chicken Breast Rigatoni (aka Teriyaki Mac n Cheese)


This recipe is really nothing more that a bit of chopping and mixing, simple and tasty. The key is succulent chicken and pasta a touch softer than al dente. You don’t want it to come out as if it came form a tin can, but make it too al dente and it all becomes to much effort to eat!!



Who likes sucking on a cross between a rubber bullet and a piece of chalk? Meh . . .  not so much! Who likes raw chicken? Nobody! 

So, the key to succulent chicken, is not to over cook it! 

Teriyaki Mac and Cheese is fast and simple comfort food, some soft cheese and some cured Mediterranean sausage and you’re ready for bliss!


ingredients (serves 2)
2 chicken breasts (cut into chicken tenders, and left to marinate)
400g rigatoni pasta (dry weight)

for the marinade
1 tbsp teriyaki sauce
1 tbsp medium peri peri sauce
1 tbsp chilli sauce

for the sauce
2 onions (diced and cooked translucent)
50ml EVO
50g italian salami (diced)
50g chorizo (diced)
200g soft cheese

for the spring onion vinaigrette (enough for 8)
250ml EVO
200ml cider vingar
1 tbsp sugar
4 spring onions (chopped into thin rings)

This dish is, as with most cooking (specially with pasta), all about timing! Definitely don’t want hard chewy chicken and soggy pasta. It’s about a smooth sauce with a little kick, succulent and tasty chicken, with morsels of Mediterranean cured meats, all mixed with a pasta that holds a little shape and plenty of sauce . . . . now we’re talking!!

Before starting put a kettle of water on to boil.

chicken
Pull the centre piece out of the breast, the kind of mini breast (the bit you make chicken tenders with), and cut the remaining breast into 3 slices the same size, put it all into a food bag or a take away box with the marinade, 30mins is fine, while you put the kids down or a have a glass of wine. Thinking about it the kids will love this recipe! When you feel the chicken is ready put the olive oil into a medium hot frying pan, and using tongs shake off the excess marinade and put it into the pan. Keep the excess marinade. Turn the chicken once to colour each side. The chicken pieces should be golden when you turn them and should be cooked on the outside. Put them on a plate to one side.

rigatoni
Add 2L of boiling water to a pot, add 1tbsp salt and bring the water to the boil. Add the pasta and boil for 9-10min, the pack I had said 12-14mins but if you put it in that long it would come out as mush at the end. Secondly it’ll be inedible if you keep it for lunch tomorrow. Whereas if it’s al dente, it will be fine for tomorrows lunch!! : )

sauce
Using the pan from the chicken, fry off the onions until translucent.
Then add the diced cured meat, and let it render a little fat into the pan. 
Add 2 tbsp of garlic onion reduction (alternatively 1/2 a crumbled chicken stock and a little garlic salt, and 200ml water). Then add the soft cheese and stir in until all the lumps have gone. Add a little water if it’s too thick. It should be the same consistency as cream. Turn the heat down until it’s bubbling lightly, then cut chicken tenders into 1/3’s with a pair of scissors add them to the sauce.
Leave for about 5 mins then turn off the heat and wiat for the pasta.

to serve
Once the pasta is ready drain it and add it to the sauce. Mix well. Serve immediately.
If it’s come out a little under seasoned you can grate some parmesan on it but it shouldn’t need it.

A touch of parsley for that retro garnish look? It’s up to you!!
Personally I went with a rather sharp vinaigrette and spring onion to balance the cheese sauce and compliment the spiciness.

How To Book / Attend

How To Book / Attend
Fancy getting stuck in? Click on the image above and to see how : ) . . . hope to see you soon.

More Techniques, Basics and Corker Recipes

More Techniques, Basics and Corker Recipes
If there's something you've tried at ferdiesfoodlab or a technique you want to know about drop us a line at bookings@ferdiesfoodlab.co.uk and I'll put up a post about it!!

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