New Five Spice Duck And Ginger Noodle Soup

New Five Spice Duck And Ginger Noodle Soup

An Authentic Chinese noodle soup recipe, packed with healthy vegetables and moreish spicy flavors.

PREP: Ready in 35 minutes
COOKS: Easy
SERVES:  4 Serving

Ingredients 

• Pinch of crushed dried chillies
• 1 / 4 tsp Chinese five-spice powder
• 1 / 2 tsp sugar
• 2 large duck breasts, skin removed
• 2 litres fresh chicken stock, hot
• 5 cm piece fresh ginger, cut into thin strips
• 2 tsp sunflower oil
• 200 g dried wholewheat noodles 
• 1 medium hot red chilli, DE-seeded and thinly sliced
• Bunch of spring onions, trimmed and thinly sliced on the diagonal
• 200 g beansprouts
• 4 heads pak Choi , roughly chopped
• Handful fresh coriander sprigs
• Dark soy sauce, to serve
  

Method 

1. Lightly grind the crushed chillies in a pestle and mortar, then mix in a shallow dish with the five spice powder, sugar, some sea salt and freshly ground black pepper. Put the duck breasts skinned-side down on the spices. Cover with a plate and weigh down with a few cans. Set aside for 10 minutes.
2. Meanwhile, bring the stock and ginger to the boil in a pan. Season with a little salt and keep hot. Bring another pan of lightly salted water to the boil ready for the noodles.
3. Meanwhile, heat the sunflower oil in a frying pan over a high heat. Add the duck breasts, spice-side down, lower the heat slightly and cook for 3 minutes each side for medium-rare. Set aside to rest for 5 minutes.
4. Meanwhile, cook the noodles in the boiling water according to the packet instructions. Drain and divide between 4 warm bowls. Sprinkle with the chilli and half the spring onions. Add the beansprouts and pak Choi to the chicken stock and cook for 1 minute. Ladle over the noodles.
5. Thinly slice the duck on the diagonal and place on top of the noodle soup. Scatter with the remaining spring onions and coriander sprigs and serve with the dark soy sauce on the side.
   

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Christmas Irish Soup

Christmas Irish Soup

This hearty Irish recipe goes down a treat on a chilly evening.

PREP: 15 mins
Cook: 2 hrs
SERVES: 4

Ingredients 

• 1 tbsp vegetable oil
• 2 tbsp butter
• 700 g boneless lamb chump chops, trimmed and cut into small cubes
• 2 small onions, sliced
• 2 leeks, thickly sliced and washed thoroughly
• 2 large potatoes
• 1 carrot, thickly sliced
• ½ small swede, cut into bite size chunks
• Good sprig of fresh thyme, plus extra to garnish
• 2 tbsp chopped fresh parsley
  

Method

1. Heat the oil and half the butter in a large saucepan over a medium-high heat. Add the cubes of lamb, in batches, and cook, turning occasionally, for 4 to 5 minutes, until well browned all over. Remove with a slotted spoon and set aside.
2. Add the onions to the pan and cook for 5 minutes, stirring often, until browned. Return the lamb to the pan and add the leeks. Pour in 1 liter water and bring to the boil. Reduce the heat to low, cover and simmer gently for about 1 hour, stirring now and then.
3. Add the potatoes, carrot, swede and thyme, and continue cooking for a further 40 minutes, until the lamb is very tender. Remove from the heat and leave to stand for 5 minutes to allow the fat to settle on the surface of the soup.
4. Use a large spoon or ladle to skim off and discard the fat. Carefully pour off the stock from the soup into a clean saucepan. Whisk in the remaining butter. Stir in the parsley and season well with salt and pepper, then pour the liquid back over the lamb and vegetables.
5. To serve, ladle the soup into 4 warmed bowls and garnish with sprigs of fresh thyme. Eat with slices of Irish soda bread or brown bread.
   

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Christmas Light Chicken Korma

Christmas Light Chicken Korma

If you want a curry without the calories try replacing cream with yogurt for a diet friendly treat.

PREP: 10 MINS

COOK: 25 MINS

SERVES: 4

Ingredients

• 1 onion, chopped
• 2 garlic cloves, roughly chopped
• thumb sized piece ginger, roughly chopped
• 4 tbsp korma paste
• 4 skinless, boneless chicken breasts, cut into bite-sized pieces
• 50 g ground almond, plus extra to serve
• 4 tbsp sultana
• 400 ml chicken stock
• ¼  tsp golden caster sugar
• 150 g pot 0% fat Greek yogurt small bunch coriander, chopped
  

Method 

1. Put the onion, garlic and ginger in a food processor and whiz to a paste. Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add the korma paste and cook for a further 2 mins until aromatic.
2. Stir the chicken into the sauce, then add the ground almonds, sultanas, stock and sugar. Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
3. Remove the pan from the heat, stir in the yogurt and some seasoning, then scatter over the coriander and flaked almonds, if using. Serve with brown or white bas-mati rice.
   

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Christmas Chicken Noodle Soup

Christmas Chicken Noodle Soup

The aromatic broth will warm you on a winter's evening it contains ginger, which is particularly good for colds, too.

PREP: 10 MINS
COOK: 30 MINS
SERVES: SERVES 2

Ingredients

•  900 ml chicken or vegetable stock 
• 1 boneless, skinless chicken breast, about 175 g / 6 oz
• 1 tsp chopped fresh root ginger
• 1 garlic clove, finely chopped
• 50 g rice or wheat noodles
• 2 tbsp sweetcorn, canned or frozen
• 2 to 3 mushrooms, thinly sliced
• 2 spring onions, shredded
• 2 tsp soy sauce, plus extra for serving
• mint or basil leaves and a little shredded chilli (optional), to serve
  

Method

1. Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite size pieces using a couple of forks.
2. Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3 to 4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.
   

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Christmas Chilli Tomato And Chicken Pasta Dcheif

Christmas Chilli Tomato And Chicken Pasta

A quick Mediterranean-style pasta dish that's made with chilli, tomato and Chicken perfect for an easy, healthy dinner.

Prepare In: 20 minutes 
Cooking Time: 15 minutes 
Serves: Serves 4

Ingredients 

• 350 g spaghetti
• 7 large vine tomatoes, chopped (see tip)
• 2 tbsp olive oil
• 2 garlic cloves, finely sliced
• 1 tsp chilli paste
• 1 tsp red wine vinegar
• 300 g raw Chicken Meat 
• Half a small bunch of fresh parsley, chopped
  

Method

1. Cook the pasta according to pack instructions. Drain, then return to the pan with a good splash of the cooking water.
2. Meanwhile, heat a dry pan over a high heat. Add the chopped tomatoes, then cover and cook for 10 minutes. Remove the pan lid and add the oil, garlic, chilli paste and vinegar. Season with salt, pepper and a pinch of sugar, then simmer for 5 minutes or until the sauce thickens.
3. Remove the pan lid, then add the Chicken to the tomato sauce and cook until they are just Cooked. Add the cooked pasta and chopped parsley to the pan and toss to combine, then serve.
   

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Christmas Chicken White Curry

Christmas Chicken White Curry

It’s a Malaysian dish.With Some Adds ups now it’s tastier than ever.

Ingredients

• 300 gm chicken
• 150 gm yogurt
• 1 potato
• 1 onion in slices
• 4 to 5 green chilies
• ½ bunch fresh coriander
• 2 tbs garlic and ginger paste
• Black pepper according to your taste
• White pepper according to your taste
• Salt according to your taste
• 3 tbs oil
  

Method

1. Cut chicken in small pieces. You can take both types, boneless or with bones.
2. Heat oil in a pan, stir fry garlic and ginger paste for one minute, then add chicken in it, cook till the color of chicken changed.
3. In another pan boil potato and onion, when they are boiled, make a paste of it in a blender.
4. Now in chicken add yogurt, potato and onion paste and one cup water, cook till the chicken is tender.
5. Now add chopped green chilies, black and white pepper and salt, cook for 2-3 minutes.
6. Garnish it with fresh chopped coriander.
7. Serve hot with naan or with boiled rice.
   

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