Chicken Noodle Soup

‘Tis the season to get sick unfortunately. We’re fast approaching winter, it’s getting chilly in the mornings but at least it’s still warm during the day. I’m a big soup fan but they can be quite time consuming to make in order to get the depth of flavour you want. However when you’re sick, the last thing you want to be doing is cooking up a storm for hours just to get that perfect broth.

Alas, I have a possible solution. A lot of the time, simple is best. And for me when I can barely breathe through my nose and I’m coughing up a lung, all I want is a nice flavoursome broth and some carbs. So think – broth and noodles. To make this a bit more substantial, I added in some chicken. Sounds like it’d take hours right? Wrong! I made this delicious soup in 30 minutes. Here’s how you can too.

Chicken Noodle Soup (serves 1)

What you’re going to need

2 cups chicken stock (I used 1 Chicken Stock Pot )

1 cup water

1 small onion (skin on), roughly chopped

1 clove garlic (skin on), roughly chopped

1 small carrot (skin on), roughly chopped

1 teaspoon whole black peppercorns

1 portion dried noodles (I used Chang’s Long Life Noodles but you can use any instant noodles)

a handful shredded BBQ chicken

olive oil

Method

  1. In a medium non stick saucepan on a medium heat, add the olive oil, onion, garlic and carrot. Fry until onions and garlic begin to soften and brown.
  2. Once mixture in the saucepan is fragrant, add the chicken stock, water and peppercorns and reduce to a simmer. Simmer for 25 minutes.
  3. During the last 5 minutes of simmering, cook your noodles as per packet instructions (ideally have noodles that cook in a bowl of boiling water so you can set and forget)
  4. Remove the broth from the stove top and strain your liquid into a heatproof jug.
  5. Add the strained liquid back into the saucepan on a low heat. Add in the noodles and chicken and stir well. Keep on the heat for 2 minutes and then serve immediately.

Chicken Noodle Soup

 

Lamb ragu with fettucine

I am very much a Summer baby but I am enjoying the fact that it has started to cool down so I can start doing my low and slow dishes! Last time I tried doing a ragu it unfortunately didn’t turn out very well so I was put off a while… (a year or so) but I appeared to have redeemed myself with this one because the meat was succulent, pulled straight off the bone and the sauce was rich as.

I find that with a lot of good tomato based sauces you have a few staple ingredients and it’s just about alternating the ratios to switch over the dominant flavour. This time, I really wanted the tomato flavours to sing through and so you will see based on the measurements below that that is the result you will yield if you follow my recipe.

I chose to serve this dish with pasta but you could easily serve it with mash, roasted veggies or even on a burger.

Lamb ragu with fettucine (serves 6-8)

What you’re going to need

Roasting the lamb

2kg lamb shoulder (bone in)

2 cloves garlic, roughly sliced

5 sprigs rosemary

5 sprigs thyme

1 brown onion, roughly chopped

1 cup chicken stock*

1/2 cup red wine

cracked salt and pepper to season

olive oil

The sauce

2 rashers of middle bacon with fat on, sliced into small pieces

1 clove garlic, crushed

1 carrot, finely grated

500ml Passata

1/2 cup red wine

1 cup chicken stock*

handful fresh basil, roughly chopped

cracked salt and pepper to season

olive oil for frying

For serving

500g fettucine, cooked per packet instructions (I used Barilla’s Collezione range for this recipe found here)

*I used chicken stock in this instance as it was all we had at home at the time. If you have a preference to beef, lamb or vegetable stock feel free to switch it out. 

Method

  1. Preheat the oven to 180 degrees Celcius. In a large baking tray that can hold liquid, place the lamb shoulder inside, drizzle with olive oil, season with salt, pepper and the herbs. Place the stock and wine in the tray around the meat. Throw the garlic and onion into the liquid. Bake in the oven for 45 minutes until the outside has browned.
  2. After 45 minutes, remove the tray from the oven and cover with foil (caution, tray will be very hot!). Return the tray into the oven and reduce the temperature to 120-130 degrees Celcius and cook for at least 5 hours. (if you have time to cook it longer, do so!)
  3. Once the meat has cooked in the oven for at least 5 hours, remove the tray from the oven and transfer the meat to a clean chopping board so you can begin shredding. Using two forks, begin to shred the meat (removing any excess fat) until you have collected as much of the tender meat as you can. Set aside.
  4. In a large fry pan or casserole dish, heat up some olive oil on a medium heat. Add in the bacon, garlic and carrot and fry off until fragrant and bacon has changed colour. Add the passata and shredded meat and stir well.
  5. Once the passata and shredded meat are bubbling, reduce the heat and add the wine and stock. Mix until well combined and leave on a low simmer for at least 30 minutes. (The ragu will be quite thick already so this is more about building extra flavour into the meat)
  6. With 5-6 minutes to go, cook the fettucine and add in the fresh basil into the ragu. Serve immediately to ensure best results.

 

 

Spinach, Rocket and Basil Pesto

Went a bit crazy on the weekend and cooked an entire packet of pasta for meal prep. I ended up splitting the mix into six generous sized portions. For quick and easy pasta dishes, I like doing an oil base with cherry tomatoes, basil, feta/bocconcini, olives etc. Unfortunately those items don’t freeze very well alas, pesto made an appearance once again in my kitchen.

Unfortunately due to the seasonality of basil plants, the one in our garden was looking a bit sad. There was enough on there to give me the basil flavour I was after but had to pump up the mix with something else. I had recently bought a mixed bag of baby spinach and rocket and completely forgot about it in the fridge. It had just enough life left that I could still freeze it and use it later. Figured it was a good way to get more veg into my dish so went with that.

I love the versatility of pesto. I have used it in a pasta dish but you can also use it for salad dressings, steak toppers or even on toast.

Spinach, Rocket and Basil Pesto

What you’re going to need

100g baby spinach and rocket mix

generous handful basil leaves

6 walnuts

20g grated cheese

2-3 tablespoons extra virgin olive oil (EVOO) – adjust if necessary

salt and pepper to season

Method

  1. In a pulse blender, add all ingredients.
  2. Blend until mix is well combined and at a desired consistency (I like mine a bit chunky)
  3. That’s it! Use immediately or freeze in portion sizes to use later on.

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Quinoa, Sweet Potato and Beetroot Salad

It’s probably too late to be saying “Happy New Year” since it’s past the Australia Day long weekend but will say it anyway. Happy New Year! Hope you are all feeling refreshed and ready to give your best in 2019. As January seems to be a time when people decide to form a list of resolutions that they will keep for two weeks, I figured there was no better time than now to share a wonderful healthy recipe for you all.

I am not a dietitian or a nutritionist but there is definitely a good balance of flavours and food groups here – protein, carbs and the good types of fat.

It is also good enough that you can eat it for lunch multiple days in a row! (where normally I strongly dislike doing this in order to avoid having FOMO when someone has a better lunch than me in the office)

The challenge I’ve had in the past with eating salad for lunch is the lack of feeling full afterwards. Turns out if you put enough grain and carby vegetables in, this issue is alleviated.

Alright, enough blabbing. For those who are feeling the whole “new year, new you” mentality or even the “new year, same you” mentality, this salad is for you.

Quinoa, Sweet Potato and Beetroot Salad (makes 3 lunches or 4 side dishes)

What you’re going to need

1/2 cup dried quinoa

1 medium sweet potato chopped into small, even pieces

3 baby beetroots (sold in a pack at the supermarket), roughly chopped

50g feta cheese, chopped into small cubes

handful walnuts, roughly chopped

6 basil leaves, sliced thinly

2 tablespoons extra virgin olive oil (EVOO)

salt and pepper to season

Method

  1. Preheat the oven to 200 degrees Celcius. On a lined baking tray, add the sweet potato, 1 tablespoon of EVOO and salt. Bake until soft and slightly more golden in colour
  2. For the quinoa, I cooked it in the microwave as per the packet instructions. Simply rinse the quinoa in a strainer, then place in a heatproof bowl that fits in the microwave with 1 cup of water (1:2 quinoa water ratio). Cover the bowl with a lid or a plate and cook for approximately 5 minutes. Stir and then pop it back in for 2 minutes. Leave to stand with the lid/plate still on until most of the water has absorbed. Strain remaining water and set aside.
  3. Once the quinoa had cooled down a bit and the sweet potato is ready, place these plus all the other ingredients into a bowl. Mix well until all flavours are combined. Add seasoning where appropriate. Note: if you’re storing this for work lunches, keep the beetroot separated so the colour doesn’t run through the whole salad. 
  4. Serve immediately at a warm temperature or eat cold later on.

quinoa sweet potato salad

 

 

 

Tagliatelle with Napoletana Sauce

I just love the versatility of using a tomato based sauce. It works beautifully on its own as simple passata with seasoning or you can amp it up and throw a heap of veggies in, or pretty much any kind of meat and maybe even some cheese!

So the Sunday night ritual continues and the dilemma of how can I make an amped up sauce that suits one who doesn’t like cheese, one who won’t eat a non meat dish and the other who wants more than “just” bolognese.

I’ve over killed it with mince at the moment so decided not to use it and went with chorizo instead as the meat option. I love the flavour it gives the dish and it’s a bit more substantial than bacon or pancetta. I also used Barilla Napoletana Sauce as my tomato base and added in a heap of veg to make it an even more nutritious meal.

To make this a complete dish, I used Barilla Egg Tagliatelle as the base and to mix through the chunky sauce! I love the texture it has and it holds the sauce really well. It also cooks really quick (5 minutes in boiling water).

So if you’re salivating and to want to give this dish a go, keep on reading for the recipe!

Tagliatelle with Napoletana Sauce (serves 4-5)

What you’re going to need

250g pack Barilla Egg Tagliatelle

1 jar Barilla Napoletana Sauce

125 g chorizo, sliced evenly (1 sausage)

3 medium cup mushrooms, sliced thinly

generous handful baby spinach

1/3 medium zucchini, finely grated

1/3 medium carrot, finely grated

handful pitted kalamata olives

6 basil leaves, roughly chopped

salt and pepper to season

1 tablespoon olive oil for frying

Method

  1. Prepare a large saucepan with salted water and place on a low heat.
  2. In a large frypan, add the olive oil and bring up to a medium heat. Once hot, add the carrot and zucchini and fry for 2-3 minutes. Once softened, add the napoletana sauce. Before discarding the jar, half fill with water and shake with the lid on to get the extra sauce stuck to the sides of the jar. Add the water from the jar to the sauce. Stir well and bring to a simmer.
  3. Once simmering, add the sliced mushrooms and spinach and reduce to a low heat.
  4. In a small frypan, fry the chorizo until cooked. Drain on some paper towel and set aside.
  5. Once water is boiling, cook the pasta as per packet instructions. Whilst the pasta is cooking, add the chorizo and olives to the sauce. With 1 minute to go, add the basil.
  6. Serve immediately on warmed plates. (your choice if you want to mix the pasta through the sauce or serve the sauce on top)

Disclaimer: The Barilla Pasta and Napoletana Sauce were provided as a gift. I only support and endorse products that I have used or cooked with myself. 

 

 

 

Herb Crusted Lamb Rack

I love a good Sunday roast and since I cook dinner at home every Sunday, guess what was on the menu tonight. Lamb! Served up with roasted veggies, it is a treat. It is a all round crowd pleaser at my house and it is easier to cook than you think!

I’m just providing the recipe for the lamb rack. Feel free to serve this with any sides that you like but simple roast veggies always do the trick if you get stuck!

Herb Crusted Lamb Rack

What you’re going to need

1 frenched lamb rack roast (~400g)

1 tablespoon dijon mustard

1/2 loaf bread, crust removed (I used pane di casa)

zest of 1 lemon

handful fresh parsley

handful fresh thyme

salt and pepper to season

Method

  1. Preheat oven to 200 degrees Celcius.
  2. Remove lamb rack from packaging and trim any thick excess sinew. (a bit of fat is good so don’t cut it all off, just the harder bits that won’t render down in the oven)
  3.  On a lined baking tray, place the lamb in the centre and bake for 15 minutes.
  4. Whilst the lamb is browning, prepare the crumb. In a pulse blender/food processor, place the crust-less bread, herbs, lemon and seasoning and blitz until well combined and a creates a chunky crumb.
  5. Once the 15 minutes have elapsed, remove the lamb from the oven and spread the dijon mustard over the top and sides. Add the crumbs evenly and cover as much of the lamb as possible leaving the bones exposed.
  6. Bake in the oven for 45 minutes. Pull out of the oven and leave to rest on the tray for 8-10 minutes before slicing.

Herb Crusted Lamb Rack

Chicken Sausage Casserole

It’s the long weekend, it’s cold and I am being especially lazy. Alas, I still wanted to cook something delicious and healthy for dinner tonight. I went with an adaptation of my mum’s sausage casserole.

Let’s get straight into it

Chicken Sausage Casserole (serves 4-5)

What you’re going to need

8 medium chicken sausages (mine were parsley flavoured)

1/2 cauliflower, roughly chopped

2 medium carrots, chopped evenly

1 potato, chopped evenly

1 potato, sliced thinly using a mandolin

50 grams fresh green beans, chopped evenly

500 mls/2 cups reduced salt chicken stock

2-3 tablespoons cornflour

1 tablespoon cream

salt and pepper to season

olive oil for frying

Method

  1. Place mandolin sliced potatoes in water and bring to a boil. Once boiling for 30 seconds, remove from heat and strain. Set aside.
  2. In a large cooking pot that can be used on the stove top, add some olive oil and bring to a medium heat. Add the sausages and cook until lightly brown. Remove from pan, slice into even pieces (~1cm each) and set aside.
  3. Preheat oven to 200 degrees Celcius.
  4. In the same cooking pot, add an extra drizzle of oil and add all the vegetables. Fry the veggies for 2-3 minutes. Add in the chicken stock, cream and cornflour. Leave to simmer for 5-10 minutes until sauce begins to thickens. Add the sausages back in. Simmer for another 5 minutes.
  5. In a large baking dish, add the casserole mix and top with the mandolin potato slices. Drizzle olive oil over the potatoes and spread with a pastry brush. Season with salt and bake in the oven for 20 minutes or until potatoes on the top are golden brown. Serve hot*.

*Recipe is freezer friendly, save your leftovers!