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 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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Christmas Home Made Chicken Curry

Christmas Home Made  Chicken Curry 

An Aromatic & Spicy Chicken Stew Served With Coconut Flavored Rice.Make Your Meal A Super Meal.

Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Serves Serves 4-6

Ingredients

For the chicken stew

• 3 tbsp coconut oil or sunflower oil
• 5 cm / 2 in cinnamon stick
• 6 cloves
• 4 green cardamom pods
• 4 garlic cloves, thinly sliced
• 5 cm / 2 in piece fresh root ginger, peeled and cut into small matchsticks
• 2 red onions, thinly sliced
• 8 green chillies, slit lengthways
• 15 curry leaves
• 1 kg to 1.3 kg / 2 lb 4 oz to 2 lb 14 oz chicken, jointed into 8 pieces, or 8 chicken pieces, skin removed
• 2 tsp salt
• 1 tbsp black peppercorns, coarsely crushed
• 590 ml / 19 fl oz coconut milk
• 5 tbsp toddy (palm) vinegar (or sherry vinegar or sweet white wine vinegar), to serve
• 1 tsp ground garam masala, to serve

For the sweet and sour rice

• 240 g / 8 ½ oz Basmati rice, rinsed under running water
• 4 tbsp vegetable oil
• 2 star anise
• 4 green cardamom pods
• 2 bay leaves
• 1 onion, thinly sliced
• 10 curry leaves
• 1 ½ tsp salt
• 1 ½ tsp caster sugar
• 4 tbsp white wine vinegar
• 160 ml / 5 ½ fl oz coconut milk
  

Method

1. For the chicken stew, heat the oil in a large, lidded frying pan or sauce pan. Add the cinnamon, cloves and cardamom, followed by the garlic, ginger, onions, chillies and curry leaves. Cook over medium heat until the onions are soft.
2. Add the chicken, salt and pepper and stir for a minute. Pour in the coconut milk and 125 ml / 4 fl oz water. Reduce the heat to low and simmer, covered, for 45 minutes, or until the chicken is cooked through.
3. Meanwhile, soak the rice in cold water for 20 minutes, then drain well. Heat the oil in a large, lidded saucepan. Add the star anise, cardamom and bay and cook, stirring, for 30 seconds. Add the onion, curry leaves, salt and sugar and cook until the onion is soft and translucent. Add the vinegar, coconut milk, 300 ml / 10 fl oz water and then the rice. Mix well, then simmer, stirring, for 5 minutes. Reduce the heat to medium, cover with a tight-fitting lid and cook for 7 to 8 minutes. All the liquid should be absorbed.
4. Take off the heat and stir. Cover with the lid again and set aside for 10 minutes to let the rice finish cooking in its steam.
5. To serve, add the vinegar to the stew, sprinkle over the garam masala and mix well. Remove from the heat and serve with the sweet and sour rice.
   

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Christmas Chicken Thai Red Curry

Christmas Chicken Thai Red Curry

Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks.

Preparation time over 2 hours
Cooking time 30 mins to 1 hour
Serves Serves 4 to 6

Ingredients

For the tamarind paste (for use in the curry)

• 30 to 55 g / 1 to 2 oz dried tamarind pulp, from a block
• hot water, to cover

For the red curry paste

• 10 to 12 dried, hot red chillies (of the long, cayenne variety)
• 140 g / 5 oz shallots, chopped
• 5 garlic cloves, peeled and chopped
• 3 thin slices peeled fresh galangal, or fresh ginger
• 1 tbsp fresh lemongrass that has been thinly sliced, crossways
• 6 to 8 fresh coriander roots, washed well and coarsely chopped (use coriander leaves if unavailable)
• 1 thin slice of fresh affirm lime rind, about 4 cm x 0.5 cm / 1 ½i n x ¼ in, or dried rind, soaked in water for 30 minutes (substitute ordinary lime rind, without the white pith, if unavailable)
• ½ tsp freshly ground white pepper
• ¼ tsp shrimp paste, or 2 anchovies from a can, chopped
• ½ tsp ground cumin
• ½ tsp ground coriander
• 2 tbsp bright red paprika

For the curry

• 450 g / 1 lb boned and skinned chicken breasts
• 2 tbsp vegetable or groundnut oil
• 400 ml / 14 fl oz can of coconut milk, left undisturbed for three hours or more
• 5 tbsp red curry paste
• 140 g / 5 oz sliced bamboo shoots from a can, drained and rinsed
• 4 fresh kaffir lime leaves or 1 tsp lemon zest
• 2 tbsp fish sauce, or to taste
• 1 tsp thick tamarind paste or lemon juice
• 1 tsp palm sugar or brown sugar
• 15 to 20 fresh Thai (holy) basil leaves or ordinary basil leaves
  

 Method

1. If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. Add hot or boiling water to cover (if the pulp is very dry, use boiling water). Soak the tamarind until it's very soft and pliable, for a few hours or preferably overnight.
2. To obtain the pulp, remove the tamarind seeds and any tough fibers with your fingers. Discard. Place the pulp into a sieve set over a bowl and press the pulp through the sieve.
3. For the curry paste, soak the chillies in five tablespoons of hot water for 1 to 2 hours. (You could also put them in a microwave oven for 2 to 3 minutes and then let them soak for about an hour.)
4. Put the soaked chillies, together with their soaking liquid, into the bowl of a food processor, along with all the remaining paste ingredients in the order listed. Blend until you have a smooth paste. You may need to add a bit more water. This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use.
5. For the curry, cut the chicken breasts cross ways into 3 mm / 1 /  8 in thick slices.
6. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat.
7. Carefully open the can of coconut milk without disturbing it too much. Remove four tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Stir the remaining contents of the can well and set aside.
8. When the pan is hot, add the coconut cream and stir. Add the curry paste and stir again. Stir fry for 3 to 4 minutes or until the oil separates and the paste is lightly browned.
9. Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar).
10. Stir together well and bring to a simmer. The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two.
11. Just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Serve with jasmine rice.
    

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Christmas Hot And Sour Chicken Soup

Christmas Hot And Sour Chicken Soup

Delicious hot and sour soup does not need to be complicated. This is my quick and easy interpretation of the classic Chinese version ready in about half an hour.With egg ribbons, tofu and shiitake mushrooms, this is a deliciously warming soup.

Prep: 10 min  
Cook: 20 min  
Ready in: 30 min
SERVE: SERVES 6

Ingredients

• 750 ml (1 1/4 pints) chicken stock
• 100 ml (4 fl oz) water
• 200 g (7 oz) sliced fresh mushrooms
• 50 g (2 oz) bamboo shoots
• 3 slices fresh root ginger
• 2 cloves garlic crushed
• 1 dessertspoon soy sauce
• 1/4 teaspoon dried crushed chillies
• 500 g (1 1/4 lb) skinless, boneless chicken breast fillets  cut into strips
• 1 tablespoon sesame oil
• 2 spring onions, chopped
• handful chopped fresh coriander (optional)
• 3 tablespoons white wine vinegar
• 2 tablespoons cornflour
• 1 egg beaten
  

Method

1. In a saucepan, combine the chicken stock, water, mushrooms, bamboo shoots, root ginger, garlic, soy sauce and crushed chillies. Bring to the boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
2. Place the chicken strips into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornflour and vinegar, and set aside.
3. Increase the heat under the stock to medium-high, and return to a rolling boil. Add the chicken. Return to the boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornflour. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the stock has thickened slightly, about 3 minutes. Serve garnished with spring onions and coriander.
   

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Christmas Simple Chicken Curry

Christmas Simple Chicken Curry

This wonderfully spicy chicken curry is full of flavor and takes less than half an hour. The secret to the rice is leaving it to steam with the lid on after you take it off the heat.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves Serves 4

Ingredients

• 6 spring onions
• 3 garlic cloves
• 2 tbsp vegetable oil
• half a 400g tin chopped tomatoes
• 2 tbsp curry powder
• 1 tbsp ground ginger
• 400 g / 14 oz boneless skinless chicken thigh, cut into 2.5 cm/1 in pieces
• 100 ml / 3½ fl oz Greek-style natural yogurt, plus extra to serve
• salt and pepper

To serve

• 200 g / 7 oz long grain rice
  

Method

1. Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don't burn.
2. Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides.
3. Add 250 ml / 9 fl oz water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.
4. While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away any cloudy starch. Drain the cloudy water away. Add clean water for cooking the rice. You need almost twice as much water as rice. (If you use a mug of rice, add a little less than two mugs of water). Bring to the boil then reduce the heat to a low simmer. Cover with a lid and cook very gently for 10 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes. This will finish cooking the rice. Keeping the lid on is important, so none of the steam escapes.
5. Take the curry off the heat, stir in the yogurt then season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yogurt.

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Christmas Chicken Corn Soup

Christmas Chicken Corn Soup

Great recipe. Delicious and certainly easy. I made this as written and it turned out fabulous. Definitely a keeper.

 

READY IN: 30 mins

SERVES: 4-6

INGREDIENTS

• 6 cups chicken stock
• 1 large chicken breast fillet (boneless)
• 300 g canned corn kernels
• 300 g canned creamed corn
• 1 tablespoon cornflour (cornstarch)
• 2 tablespoons light soy sauce
• 2 eggs (beaten)
• 2 spring onions (finely sliced) or 2 scallions (finely sliced) or 2 green onions (finely sliced)
  

Method

1. Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
2. Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
3. Remove chicken breast from the stock and leave to cool for a few minutes then shred.
4. Add corn to stock and bring to the boil over a medium heat.
5. Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
6. Add shredded chicken to soup.
7. Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
8. Serve topped with the sliced spring onions and enjoy!
9. NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.
   

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Christmas Treacle Pudding

Christmas Treacle Pudding

A classic steamed syrup sponge. Simple to make and guaranteed to Please Anyone. Steam traditionally or microwave in 5 minutes.

Preparation time less than 30 mins

Cooking time over 2 hours

Serves Serves 6

Ingredients

• 180 g/6 oz unsalted butter, softened, plus extra for greasing
• 3 tbsp golden syrup
• 180 g/6 oz plain flour
• 3 tsp baking powder
• 3 free-range eggs
• 180 g/6 oz demerara sugar
• 1 tbsp black treacle
  

Method

1. Grease a 1 liter / 1¾ pints pudding basin with butter. Put the golden syrup in to the bottom of the basin.
2. In a separate bowl, using an electric hand whisk, mix the flour, baking powder, butter, eggs, sugar and treacle until well combined.
3. Pour the mixture into the basin and cover with a piece of grease proof paper.
4. Take a piece of tin foil and make a pleat down the middle, then place this over the top of pudding basin and tie it in place like a lid. The pleat allows the foil to expand during cooking.
5. Place an upturned saucer or a ramekin in a deep saucepan and sit the pudding on top. Add boiling water until it comes half-way up the basin. Place a lid on the pan and simmer gently to stream the pudding for about 2¼ hours, topping up the water as necessary.
6. To check if the pudding is cooked, insert a metal skewer into the pudding. If it comes out clean it is ready.
7. Carefully remove the pudding from the pan. Loosen the edges by running a table knife around the pudding and turn out onto a plate.
8. Recipe Tips: To cook in the microwave, spoon the mixture into the pudding basin until three-quarters full, then smooth the surface with the back of a spoon. Loosely cover with clingfilm (allow room for the clingfilm to inflate as the mixture rises) and place in the microwave for five minutes. The pudding is done when a skewer inserted into the center comes out clean. Leave to stand for five minutes, before turning out onto a deep plate and remove the basin.
   

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Christmas Korean fried chicken

Christmas Korean fried chicken

This fried chicken is crispier than most American versions as it is fried twice. Serve with Chukchi and sojourn for an authentic Korean lunch.
Preparation time 1-2 hours
Cooking time 30 mins to 1 hour
Serves  Serves 4

Ingredients

• 8–10 chicken pieces (thighs work best), boneless, skin removed

For the brine

• 100g/3½oz caster sugar
• 75g/2½oz sea salt
• 200ml/7fl oz hot water
• For the first coating
• 2 heaped tbsp plain flour
• 1 tbsp cornflour
• 1 tsp baking powder
• 1 tsp salt

For the batter

• 125 g/4½oz plain flour
• 25g/1oz cornflour
• ½ tsp salt
• ½ tsp baking powder
• 100ml/3½fl oz vodka

For the sweet soy sauce

• 100 ml/3½fl oz soy sauce
• 25ml/1fl oz mirin
• 25ml/1fl oz rice wine vinegar
• 2cm/¾in piece fresh root ginger, grated
• 2 garlic cloves, grated
• 50g/1¾oz brown sugar
• few drops of sesame oil
• 1 tsp cornflour
• sesame seeds, for sprinkling

For the chili sauce

• 2 tbsp Korean chili paste (Changchun if you can get it)
• 1 tbsp hot sauce
• 1 tsp rice wine vinegar
• 1 tbsp honey
• few drops of sesame oil
  

Method

1. Start by brining the chicken. Dissolve the sugar and salt in the hot water, then mix 1 liter/1¾ pint cold water into the brine solution. Submerge the chicken and leave to stand, covered, for 2 hours. Meanwhile, make the sauces.
2. For the sweet soy sauce, put the soy, mirin, rice wine vinegar, ginger, garlic and sugar into a saucepan. Stir over a low heat until the sugar is dissolved and simmer for 2 minutes. Taste for seasoning and add a little salt if necessary. Add sesame oil to taste. Whisk the cornflour with a little cold water until you have a smooth but very runny paste, then whisk this into the sauce over a low heat, until the sauce thickens very slightly. Set aside.
3. For the chilli sauce, whisk all the ingredients together, thinning with a little water if too thick. Taste and add salt if necessary.
4. To cook the chicken, drain and rinse the brine chicken thoroughly, then pat dry. Make the first coating (this is the coating the batter will stick to, otherwise it tends to fall off) by whisking the flour, cornflour, baking powder and salt together. Dust the chicken in this mixture, patting off any excess, and leave to stand while you make the batter.
5. For the batter, whisk together the dry ingredients, then whisk in 100 ml/3½ cold water and the vodka – the texture should be quite thin, like double cream.
6. Add oil to your fryer, large saucepan or wok, making sure you don’t fill it beyond half way. Heat the oil to 160 C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
7. Dip the chicken pieces in the batter one at a time. Allow any excess to drip off over the bowl, then slowly lower into the hot oil, letting go when the chicken piece is almost submerged. Fry for 8–10 minutes, then drain and put on kitchen paper – the chicken should be cooked through but have barely taken on any color. Turn the heat up to 190 C, or if using a saucepan, turn the heat up and leave for around 5 minutes to reach the right temperature. Fry the chicken for another 2 minutes, or until it has darkened. Remove and drain thoroughly on kitchen paper. It should be beautifully crisp. You can serve it with the sauces, or you can brush some of the soy-based sauce over it and serve with the chili sauce.

Recipe Tips

If you don’t have a probe thermometer and are using a saucepan, heat the oil on a medium heat, then test it with a piece of bread – it should take around 30 seconds to go a crisp brown – any quicker and the oil is too hot. 

If you are short on time you could skip the brining process.

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Christmas chocolate Sauce pudding

Christmas chocolate Sauce pudding 

This is a warm, rich, silky, but very traditional pudding, perfect with vanilla ice cream on a cold winter night. Try it it's almost guaranteed not to fail, and if you have kids they will enjoy the way the sauce slowly creeps to the bottom during cooking!

Prep: 15 min  ›  Cook: 50 min  ›  Ready in: 1 hr 5 min  Serves: 6

Ingredients

• 150 g self raising flour
• 165 g caster sugar
• 2 tablespoons cocoa powder
• 125 ml milk
• 1 teaspoon vanilla extract
• 30 g butter, melted
• 150 g dark brown soft sugar
• 4 tablespoons cocoa powder
• 425 ml hot water
  

Method 

1. Preheat the oven to 190 C / Gas 5. Grease an ovenproof dish, I used a glass casserole dish around 2 litres.
2. Sift flour, sugar and 2 tablespoons cocoa into a large mixing bowl. Add combined milk, butter and vanilla and stir until smooth. Pour mixture into baking dish.
3. Sift combined brown sugar and remaining cocoa evenly over the top of the pudding mix. Gently pour the water over the pudding, using a spoon to break the flow. Transfer to oven and bake for approximately 50 minutes.
4. Serve hot from the oven and dust with icing sugar if desired, enjoy!
   

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Christmas Spicy Chicken Thai Soup

Christmas Spicy Chicken Thai Soup

Most of the ingredients for this Thai-inspired soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain.
Prep 15 m
Cook 1 h
Ready In 1 h 15 m
Serve 6 serving

Ingredients

3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced

4 cloves garlic, chopped

1 (4 inch) piece fresh ginger root, chopped 

4 cups chicken broth 

1 tablespoon vegetable oil 

2 1/2 pounds skinless, boneless chicken thighs, cut into chunks 

12 ounces fresh white mushrooms, 

quartered 2 teaspoons red curry paste

3 tablespoons fish sauce 

1 lime, juiced 

2 (14 ounce) cans coconut milk 

1 red onion, sliced 

1/2 bunch cilantro,roughly chopped 

1 lime, cut into wedges, for serving 

1 fresh jalapeno pepper, sliced into rings

Method

1. Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
2. Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
3. Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
4. Stir in mushrooms and cook for 5 more minutes.
5. Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
6. Skim off any excess oil and fat that rises to the top and discard.
7. Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
8. Remove from heat and add about 1/2 the cilantro.
9. Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.
   

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Christmas Chicken soup

Christmas Chicken soup

Pure soul food, this warming, easy chicken soup makes the most of leftover roast chicken.

Each serving provides 288 k.cal, 28 g protein, 11.5 g carbohydrate (of which 7 g sugars), 14 g fat (of which 6.5 g saturates), 3.4 g fiber and 0.7 g salt.

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Serves Serves 6

Ingredients

55g/2oz butter

2 onions, sliced

2 sticks celery, finely chopped

2 carrots, finely diced

25g/2oz plain flour

1.2 litres/2 pints chicken stock

450g/1lb cooked chicken, skinned and shredded

1 tbsp chopped fresh parsley

salt and freshly ground black pepper

Method

Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery and carrots until they start to soften.

Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to the boil, stirring as you do so. Season with salt and pepper, then reduce the heat until the mixture is simmering and simmer for 10 minutes, until the vegetables are tender.

Add the cooked chicken and cook until heated through. Adjust the seasoning, stir in the parsley and serve.

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Christmas pudding

Christmas pudding

Get motivated in December to make your Christmas pudding to have it mature in time for Christmas.
Equipment and preparation: You will need a 1.2 liter /2 pint pudding basin, baking paper, foil and kitchen string.
Preparation time overnight
Cooking time over 2 hours
Serves Makes 1 x 1.2 liter/2 pint pudding

Ingredients

350 g/12 oz mixed dried fruit (raisins, currants, sultanas)
100g/3½oz pitted ready-to-eat prunes, chopped or left whole
100g/3½oz dark muscovado sugar
4 tbsp dark rum
100 ml/3½fl oz stout
100g/3½oz chopped walnuts
100g/3½oz blanched almonds
100g/3½oz ground almonds
100g/3½oz fresh white breadcrumbs
50g/1¾oz plain flour
100g/3½oz frozen butter, grated, plus a little extra for greasing
½ tsp freshly grated nutmeg
1 tsp ground cinnamon
2 tsp mixed spice
100g/3½oz chopped glacé cherries (or left whole if you prefer)
3 large free-range eggs, beaten

Method

1. Combine the mixed fruit, prunes, muscovado sugar, rum and stout in a mixing bowl. Stir well to mix, cover and leave for 24 hours to soak.
2. After 24 hours, mix the walnuts, almonds, ground almonds, breadcrumbs, flour, butter, spices, cherries and eggs along with the soaked fruit mixture in a large mixing bowl, making sure you include all the soaking liquor from the soaked fruit. Mix well until completely combined (let all the members of the family have a stir and make a wish).
3. Cover with cling film and leave to stand in a cool place for 24 hours.
4. After 24 hours, grease a 1.2 litre/2 pint pudding basin with butter. Cut a circle of baking paper and place into the bottom of the pudding basin and then grease it with a little more butter. Pack the pudding mixture into the pudding basin, pressing as you add it. Fold a pleat into the middle of a large piece of baking paper and place over the pudding. Cover with a large piece of pleated foil, ensuring the pleats are on top of one another. Secure tightly with kitchen string tied under the lip of the pudding basin.
5. Place an upturned saucer into a large saucepan one-quarter full of water. Fold a long piece of foil into quarters lengthways to create a long strip and place the pudding basin in the middle of the strip. Bring the sides of the strip up the sides of the pudding basin and lower into the saucepan. Ensure the water in the saucepan comes one-third of the way up the side of the pudding basin, but nowhere near the top of the basin. Leave the ends of the foil strip hanging over the side to make it easy to remove the pudding later.
6. Bring the water to the boil and then reduce the heat to a gentle simmer. Simmer gently for 5-6 hours, topping up the water level as necessary throughout cooking (do not allow the pan to dry out).
7. Once the pudding is cooked, remove from the pan and set aside to cool. The pudding can be stored for up to two years in a cool, dry place. To serve, reheat the pudding by steaming again (in the same way) for two hours, or until hot all the way through. Alternatively, remove the foil and reheat in the microwave.
   

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Christmas Rainbow Noodles

Christmas Rainbow Noodles

A healthy and delicious noodle dish that will feed the whole family.

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Ingredients

• 250g/9oz wholewheat egg noodles
• 1 tbsp vegetable oil
• 1 red pepper, seeds removed and finely sliced
• 1 small bunch spring onions, finely sliced
• 2 garlic cloves, finely chopped
• 2 large carrots, peeled into ribbons with vegetable peeler
• 1 medium courgette, peeled into ribbons with a vegetable peeler, then shredded
• 3 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 1 lime, juice only
• 150 ml/5 fl oz vegetable stock
• 25 g/1 oz roasted unsalted peanuts, lightly crushed
• 2 tbsp roughly chopped fresh coriander
• 1 red chilli, roughly chopped
  

• Method

  1. Bring a large saucepan of water to the boil and cook the noodles according to packet instructions. Drain and set aside.
  2. Heat the oil in a wok over a high heat and stir-fry the pepper for 2 minutes, until just softened. Add the spring onion and garlic and stir-fry for another minute. Add the carrot and courgette and stir-fry for 1 minute.
  3. Put the soy, sweet chilli sauce, lime juice and stock into a jam jar, screw the lid on and shake until combined.
  4. Pour the dressing into the wok and bring to the boil, simmer for 1 minute until the vegetables have softened.
  5. Stir in the drained noodles and heat through. Top with the crushed peanuts, chopped coriander and chilli. Serve.
     

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