Wednesday 23 November 2016

Chilli chicken ramen

Chilli chicken ramen

  • 1000 ml chicken stock
  • 4 tbsp of sriracha sauce
  • 300g egg noodles
  • 2 chicken breasts 
  • Couple of handfuls of beansprouts
  • 1/2 red onion, finely sliced
  • 2 spring onions, chopped
  • 1 fresh red chilli, sliced
  • 4 tbsp soy sauce
  • 2 tsp of freshly grated ginger
  • Lime segments
  • Handful of fresh coriander 

Firstly marinade the chicken breasts for an hour with the soy sauce and ginger.  Preheat your oven to 180 degrees, place your chicken breasts onto an oven tray and cook the chicken for around 20 minutes (until cooked through).  Whilst the chicken is cooking, bring a large pan of water to the boil and cook the noodles according to the packet instructions.  Once cooked, drain and place into your serving dish.  Add the sriracha sauce and chicken stock and stir to separate the noodles.  Slice the chicken breast and place on top of the noodles, add the onion, spring onion, beansprouts and chilli and garnish with the lime and coriander.

This recipe is so fresh and zingy and perfect for these cold Autumn evenings.  The recipe feeds two and can be easily adapted depending on how hot and spicy you like your food.  The recipe comes courtesy of Wagamama.    

Sunday 20 November 2016

A mouthful of Mark does Eggs Royale

Eggs Royale

  • 2 muffins (sliced in half and lightly toasted)
  • 4 slices smoked salmon
  • 1 avocado (cut in half, seed removed and then sliced lengthways)
  • 4 eggs
  • Cracked black pepper
  • Lemon juice

Bring a large pan of water with a good splash of white wine vinegar to the boil.  Whilst the water is coming to the boil, toast your muffins.  Top the muffins with a slice of smoked salmon and several pieces of the avocado, squeeze some lemon juice over the top and a grind of black pepper.  Once the water has come to the boil, drop each egg into the water (keeping some distance between each egg) and let them cook for 3 minutes, once done, remove with a slotted spoon and place each egg on top of the muffins and crack a bit more black pepper over the top.

At the moment I am on a roll with poached eggs, I never knew they were so simple to make!  None of this swirling the water around when dropping the eggs in, just plonk them in, it works a treat!  Poached eggs have now become a Sunday breakfast staple, I just need to come up with different variations to try so watch this space.

Sunday 13 November 2016

Mexican Eggs Benedict

Mexican Eggs Benedict

  • Muffins (1 per person, cut in half and toasted)
  • 4 eggs (2 per person)
  • 4 slices ham
  • Guacamole  
  • White wine vinegar

Bring a large pan of water to the boil and add a few splashes of the vinegar.  Whilst the water is coming to the boil toast your muffins, butter them and top each one with a slice of ham.
Put a good dollop of the guacamole onto the ham (see here for guacamole recipe).
Once the water is at a rolling boil crack each egg into the pan, aim to put one into each quarter of the pan.  Cook for around 3 minutes, remove from the pan using a slotted spoon and place on top of the muffin.  

This is a very straightforward recipe but definitely one that is worth sharing as it is so tasty and features on a regular basis in our household.  When serving a good grind of black pepper is always good and if you have it to hand a dollop of sour cream and a splash of habanero sauce works a treat, enjoy!