Ginger Chicken Noodle Bowls

 

Ingredients

250g packet of rice noodles
6 cups chicken stock
2 teaspoons peeled and grated fresh ginger
350g thinly sliced skinless chicken breasts
4 cups mixed sliced vegetables
1/4 cup chopped fresh mint, coriander or basil
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon fresh chilli

Method

1. Cook noodles according to package directions and drain.
2. Combine stock and ginger in a large pot, and bring to a boil over high heat. Add chicken, and cook for 3 minutes or until cooked through. Add vegetables, and cook 2 minutes or until just tender.
3. Remove pot from heat, and stir in cooked rice noodles, herbs, and remaining ingredients.
4. Serve in large pasta or noodle bowls and enjoy!

Passionfruit Brulée Tartlet with Drunken Pineapple

Ingredients
55g brown sugar
Double cream, to serve

Pastry
55g unsalted butter
110g plain flour
15g caster sugar
1 egg yolk
2 tsp iced water
1 egg, beaten

Passionfruit filling
110g caster sugar
45g butter
2 tbs passionfruit pulp
1 egg, lightly beaten
1 egg yolk
1 tbs cornflour blended with 1 tbs water
90ml cream

Drunken pineapple
1/2 pineapple, peeled
55g brown sugar
2 tbs dark rum
1 tbs lime juice

Method
1. Preheat oven to 180C. Grease four 8cm-round loose-based flan tins.

2. To make pastry, using your fingertips, rub butter into flour and sugar until mixture resembles fine crumbs. Add egg yolk and enough water to just bring pastry together. Refrigerate, covered in plastic wrap, for 30 minutes.

3. Roll pastry between two sheets of baking paper until 2mm thick. Cut out four 10cm rounds. Line prepared tins with rounds. Trim edges and prick bases. Line with baking paper and fill with baking beads or rice. Bake for 10 minutes. Remove baking beads and brush with beaten egg (this will seal it and keep it crisp once the filling is added). Bake for a further 10 minutes or until golden and crisp. Cool. Remove tart shells from tins.

4. To make passionfruit filling, stir sugar, butter, passion fruit pulp and eggs in a heatproof bowl over a saucepan of simmering water, for about 10 minutes until thickened. Add cornflour mixture. Cook, stirring, for a further 5 minutes or until mixture thickens and just comes to the boil. Cool completely. Whisk cream until firm peaks form. Fold into cooled passionfruit mixture.

5. Divide filling among tart shells. Refrigerate until set.

6. Meanwhile, to make drunken pineapple, heat an oiled grill pan or BBQ grill plate on high. Halve pineapple lengthways. Cook for 10 minutes, turning occasionally, until browned all over. Slice thinly. Place slices on a tray. Stir sugar, rum and juice in a small jug until sugar is dissolved. Pour over pineapple. Refrigerate for at least an hour.

7. Sprinkle tarts liberally with sugar. Cook under a hot grill (or use a blowtorch) until bubbling.

8. Serve tarts with pineapple and cream.

Notes
- You could also use this fragrant passion fruit filling to sandwich a victoria sponge or fill ready made profiteroles.
- Try making drunken pineapple at your next barbecue and serving with a simple vanilla ice cream.
- The content of pulp in passion fruit varies, but look at buying 1 passion fruit per tablespoon of pulp required, with an extra one to cover any shortfall.

Source: My Kitchen Rules

Mango Salsa with Prawns and Rocket

Ingredients
8 large green prawns, peeled, deveined, chopped
1 tbs peanut oil
4 large green prawns, peeled, deveined, heads and tails intact
2 limes, halved

Marinade
30ml olive oil
Juice of 1/2 lime
1/4 cup coarsely chopped coriander
1/2 long red chilli, chopped

Dressing
30ml olive oil
30ml white wine vinegar
Juice of 1/2 lime
1 clove garlic, crushed
1cm piece fresh ginger, finely grated
2 tsp honey
1/2 tsp caster sugar

Salad
1 tbs olive oil
1 tsp lemon
75g wild rocket leaves

Mango salsa
2 mangoes, cut into 1cm dice
1/2 red onion, finely chopped
1 long red chilli, finely chopped
1/4 cup finely chopped coriander

Method
1. To make marinade, stir all ingredients in a bowl. Season. Add the chopped prawns.

2. To make dressing, whisk all ingredients in a large bowl until honey and sugar dissolve. Season.

3. Heat an oiled barbecue grill plate. Cook limes, cut-side down, until browned.

4. To prepare the salad, whisk together oil and juice. Season. Add rocket. Toss to combine.

5. Heat a barbecue flat plate on high heat. Add chopped prawns and marinade. Cook for 1-2 minutes until just opaque. Cool. Add to dressing. Add mango salsa ingredients. Toss to combine. Season.

6. Season whole prawns. Cook on an oiled barbecue flat plate on high heat, for about 1 minute on each side or until just cooked.7. To assemble, arrange rocket leaves on serving plates. Using a 7cm round presentation ring, spoon mango and prawn salsa on top of rocket. Top with a whole prawn. Serve with a grilled lime half.

Notes
- To turn this dish into a main course, increase the amount of prawns and serve with some vermicelli noodles, tossed in a little extra dressing.

- Make sure your mango is ripe but firm, to prevent you ending up with a mushy salsa.

- To cook this for a dinner party, make dressing and chop and prepare all other ingredients beforehand. All you need to do to serve is cook the prawns and assemble the dish on the night.

Source: My Kitchen Rules