Fudgy Vegan Brownies

Seriously, these are so good you will never go back to a boxed brownie mix again. These vegan brownies are easy to make, perfectly fudgy with rich chocolate flavour and gorgeous shiny, crackly crust we all love! A total crowd pleasing and homemade recipe.

Plus, they are made without black beans or avocado, just good old fashioned brownie ingredients that you can't even tell are vegan. Can be made gluten-free

Ingredients:

• 160g plain flour, or gluten-free flour if use
• 60g cocoa powder
• 1 tsp instant espresso powder, optional
• ½ tsp salt
• 250g sugar
• 120g vegan butter block
• 120ml non dairy milk
• 150g dark chocolate, finely chopped
• 3 tsp vanilla extract
• 85g chocolate chips

Method:

Preheat the oven to 180ºC/160ºC for fan assist oven. Grease a 20cm square cake tin and line with a baking paper.

Sift together the flour, cocoa powder, expresso powder and salt.

Place the butter, sugar and milk in a pan over a low heat. Stir until the butter is melted and the sugar is fully dissolved. It should be hot but not yet boiling.

Remove the pan from the heat and add the vanilla extract and chopped chocolate. Stir until the chocolate is fully melted.

Add the sifted dry ingredients and stir until fully combined. Gently stir through the chocolate chips, don't mix too much at this point as you don't want them to melt into the batter.

Transfer the batter to the prepared tin and spread it level. Bake for about 20 minutes until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter. If it comes out clean they are over-done so be careful not to leave them in too long.

Leaves the brownies to cool completely in the tin before slicing them. Store in an airtight container at room temperature.

Festive Vegan Vegetable Pie

Make this fantastic vegan vegetable pie as a stunning centrepiece for a meat-free Christmas or dinner party.

Like any good Christmas Dinner option, it can be carefully prepared a day ahead, so all you have to do on the big day is pop it into the oven. 

Like any good vegan option for Christmas, this is a perfect pairing for gravy, crispy potatoes, sprouts and all the festive trimmings. 

I was looking for something different to my usual nut roast or vegan roast for this Christmas, I came across this recipe from Anthea Cheng. Boy! This pie is not just for vegan but anyone who likes something different for the roast dinner! It's definitely an eye-catching centrepiece especially the vibrant red from red pepper. 

Ingredients:

For baking:

• 3 red peppers, seeded and quartered lengthways
• 3 medium potatoes, sliced thinly
• olive oil, as needed
• salt & pepper to taste
• 3 tbsp rosemary
• 700g shop bought shortcrust pastry
• flour for dusting

For sautéing: 

• 1 large brown onion, sliced
• 3 cloves garlic, minced
• 60g spinach
• 150g firm tofu
• 3 tbsp nutritional yeast
• ½ tsp ground nutmeg
• 250g mushrooms, sliced thinly

To assemble:

• 2 tbsp olive oil or vegan butter, melted

Method:

Preheat the oven to 180ºC. Place the red peppers on a lined baking tray. Drizzle with olive oil and season with sat and pepper.

Arrange the potato slices on another lined baking tray. Drizzle with olive oil and season with salt, pepper and rosemary.

Bake the peppers and potato in the oven for about 30 minutes or until they are both tender. Set aside.

on a floured surface, roll out 500g of the pastry to about 5mm thickness. Transfer the pastry to a 20cm springform pan. Press the pastry against the bottom and sides to form a crust. Cut off any overhang. Use a fork to prick the bottom.

Bake the pie crust in the oven for 10 minutes and set aside.

Meanwhile, sauté the onion and garlic with a little olive oil until soft and fragrant. Set aside half the mixture.

Add the greens to the saucepan with half of the onion and garlic mixture and cook until wilted. Set aside in a food processor.

Add the mushrooms and the remaining onion and garlic mixture to the saucepan. Cook until soft and fragrant. Season with salt and pepper and set aside.

Add the firm tofu, nutritional yeast and nutmeg to the spinach mixture. Pulse until the mixture forms coarse crumbs. Season with salt and pepper and set aside.

To assemble the pie:

Press the spinach and tofu mixture into the bottom of the pie. Layer with the peppers, then potatoes then the mushroom mixture.

Roll out the remaining pastry on a floured surface in a circular shape. Transfer the pastry to cover the pie and cut off the overhang. Press the edges together. Use any excess pastry to make shapes for decoration.

Brush the top of the pie with melted butter or olive oil and bake for 30 minutes or until the top is golden brown. Leave the pie to cool in the tin for 20 minutes, then take it out to cool.

General Tso's Chicken

It is said to originate from Hunan province of China and is named after a well-respected Chinese military, General Tso. While the accuracy if either of these statements is questionable- and in fact, rumour has it that it was brought into US by Taiwanese chefs!

General Tso's Chicken is saucy, juicy and crispy. The signature sauce is thick and loaded with flavour. If you are a die-hard orange chicken fan, you must try this dish! Make it all in one dish in the comfort of your home for a sweet and spicy treat! I like to add crunchy broccoli to this dish.

Ingredients:

For the chicken:

• 450-500g chicken thighs, breast or mini fillet, cut into bite pieces
• 1 tsp Shaoxing wine
• 1tbsp water
• ¼ tsp salt
• ¼ tsp white ground pepper
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• 1 tbsp plain flour
• ¼ cup corn flour

For the General Tso's sauce:

• 1/3 cup chicken stock
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 3½ tbsp brown sugar
• ½ tsp rice wine vinegar

Stir fry sauce & garnish:

• 2-3 cups broccoli florets
• cooking oil, enough o deep fry the chicken
• 2 cloves garlic, minced
• 5-6 dried red chili
• 2 tsp Shaoxing wine
• 2 tbsp corn flour, mixed with 2 tbsp water

Method:

Marinate the chicken pieces in a bowl with Shaoxing wine, water, salt, white pepper and sesame oil. Mix until the chicken absorbs all the liquid. Next, add the toasted sesame seeds, plain flour and corn flour. Stir to coat, and set aside.

Make the sauce mixture by combining the chicken stock, dark soy sauce, light soy sauce, brown sugar and rice wine in a bowl. Set aside.

Boil enough water to blanch the broccoli for 30-60 seconds, depending on whether you like the broccoli soft or crunchy. Drain and set aside. To keep it super green, you can also transfer the broccoli to an ice bath and then drain and set aside.

Heat the frying oil in a small but deep pot. Make sure the oil is hot enough for frying by sticking the end of a wooden spoon or a wooden chopstick into the oil. If you see many bubbles form around the wood and they start to float up, your oil is ready for frying.

Carefully drop the chicken pieces into the oil in small batches. Make sure the batter/sesame seeds have really coated all the sides of the chicken before frying. The chicken should have float at the top of the oil. Fry until light golden brown  and transfer to a wire rack to drain.

Once all the chicken has been fried once, fry the chicken a second time for 3-5 minutes until crispy. Be careful not to burn it.

Heat a clean wok over medium heat. Add 1 tbsp of oil along with dried chilies. Cook the chilies for about 10 seconds. Add the minced garlic and Shaoxing wine.

Next, add the General Tso's Chicken sauce you prepared. Bring the sauce to a simmer, and then stir in the corn flour mixture until the sauce thickens to a glossy sauce. Add the chicken and broccoli, and toss until everything is coated in the sauce. Plate and serve immediately with steamed rice!

Enjoy!

 

One Pan Creamy Chicken Orzo

This creamy chicken orzo is a quick and easy weeknight meal that takes only 30-35 minutes and you only need one pan.

This comforting recipe features lots of veggies ie cherry tomatoes and spinach is a super creamy sauce made with basil pesto serves with juicy and tender chicken seared with olive oil, smoked paprika and Italian seasoning.

Ingredients:

Chicken:

• 600g chicken breast or chicken fillet
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• salt & pepper 
• 2 tbsp olive oil

Orzo:

• 1 cup uncooked orzo
• 5 cloves garlic, minced
• 1 tbsp olive oil
• 280g cherry tomatoes, sliced in half
• 2 cups chicken stock
• ½ cup double cream
• ¼ cup basil pesto

Method:

Chicken: Slice the chicken into thinner strips. If you are using chicken fillets, you do not need to slice it. Generously season the chicken with smoked paprika, Italian seasoning, salt and pepper.

Heat a large, heavy bottom skillet over medium heat. Add 2 tbsp of olive oil. Add the chicken. Cook the chicken on medium heat for about 3 minutes per side. Remove chicken to a plate.

Cook Orzo: To the same skillet add 1 cup of uncooked orzo, 5 cloves of minced garlic and 1 tbsp olive oil. Cook the orzo on medium heat, stirring, for about 2 minutes until browned.

Add 2 cups of chicken stock, half of the cherry tomatoes and ¼ tsp of salt. Bring to a boil, then reduce to a simmer and cook for about 5-10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.

Add spinach and the remaining cherry tomatoes. Stir everything on low-medium heat until the spinach wilts.

Add double cream and basil pesto to the skillet with orzo and veggies and stir to combine. Season with salt and pepper, if desired.

Return the chicken to the skillet. Allow the chicken to simmer in the sauce to heat through and until the chicken is completely cooked through.

Chinese Pastry Roast Pork Puff

Char Siu Sou is the most common dim sum savoury pastry. Between its slightly sweet pork filling, flaky crust and the sprinkling of the sesame seeds on top, these adorable little packages are an instant favourite!

Imagine taking a bite, and the crust literally shattering in your mouth. Char siu sou are usually shaped into triangles in dim sum restaurants, but shaping them into rectangles or squares as I do is easy and tastes exactly the same.

Ingredients:

For the filling:

• 300g pork, dice into small pieces
• 1 small onions diced
• 2 tbsp oil

Seasoning: 

• 1½ tbsp light soy sauce
• 1½ tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp sugar
• ½ tsp sesame oil
• ¼ tsp pepper
• 1 tbsp cornflour +¼ cup water, combine well
• ¼ cup frozen green peas

For the pastry:

• 1 roll shop bought puff pastry
• egg wash, 1 egg beaten + 1 tbsp water
• 1 tbsp sesame seeds

Method:

For the filling: Heat the oil in a non-stick pan, fry onion until soft then add in the pork and seasoning. Cook until the pork is tender. Add in the corn flour mixture. Toss well to mix. Add in the green peas ans mix well. Dish out and leave aside to cool before use.

Assemble the puff: Preheat the oven to 200ºC/180ºC for fan-assist oven. On a lightly floured surface, roll out the puff pastry. Cut into equal squares, what ever size you prefer. 

Put about 1½ tsp of the filling onto a pastry square and brush the edges with egg wash. Cover with another pastry square and use a fork to crimp it closed. Make sure they are tightly sealed. Repeat until all the filling and the pastry has been used.

Brush the tops of the pastry with egg wash and sprinkle with sesame seeds. Bake for 18-20 minutes, or until puffed and golden brown. Serve warm!

Sheng Jian Bao (生煎包)

Sheng Jian Bao (生煎包),or known as raw fried bun in English is an ordinary street food snack you can find all over Shanghai, Hong Kong & Macau. By "raw", it means you pan fry the bubs without steaming then first, in which process the dough will rise and the bottom crisp up at the same time. The pan fried pork bun is different from steamed stuffed buns also known as baozi, which is steamed only.

Truly fresh and super tasty, they are simply irresistible! The wrapper has a lovely soft texture with a golden, crispy base. The filling is very flavoursome and moist.

Tasty, moist pork wrapped with half-soft, half-crispy dough, Shanghai pan-fried pork bun, traditionally served as breakfast, make a great party food!

Ingredients:

For the wrappers:

• 250g plain flour
• 1 tsp sugar
• 1 tsp dried instant yeast
• 140ml lukewarm water

For the filling:

• 250g minced pork
• 2 tbsp spring onion, finely chopped
• ½ tbsp ginger, minced
• 2 tsp light soy sauce
• ½ tsp Shaoxing rice wine
• ½ tsp sesame oil
• ¼ tsp salt
• pinch of Chinese Five Spice powder
• 5 tbsp water or chicken stock

For garnishing:

• toasted sesame seeds
• spring onion, finely chopped

Method:

 In a large bowl, mix flour, yeast and sugar. Pour in water little by little while stirring with a pair of chopsticks or fork.

Then knead with your hand until a smooth, elastic dough forms. You may also use a stand mixer with a fitted dough hook. Put all the ingredients into the mixing bowl. Knead for 5 minutes or so on lowest speed. Cover the bowl with a wet kitchen towel.

Leave it in a warm place until double in size. It will take between 40 minutes to 1½ hours depending on the room temperature.

Mix the filing: Put all the ingredients for the filling, except for water and stock, into a large bowl.

Swirl constantly in the same direction while gradually adding water/stock spoon by spoon into the mixture.

Shape the buns: Knead the dough on a floured work surface until it goes back to its original size. Divide it into 20 equal portions. Roll each piece into a disk-like wrapper.

Hold the wrapper in the palm of one hand. Place some filling in the middle. Use the other hand to fold the edge anticlockwise by pinching with thumb and index finger until the bun is completely sealed.

Leave to rest for 15 minutes before frying.

Fry the buns: Heat up oil in a frying pan over a high heat. Place in the buns.

When the bottom part becomes golden brown, pour in the water then cover with a lid.

Uncover when the water evaporates completely. Sprinkle sesame seeds and spring onion over.

Cook another 30 seconds or so to crisp up.

Sicilian Whole Orange Cake

Sicilian whole orange cake is a moist and delicious crowd-pleasing dessert. It is called a whole orange cake, because the entire orange is used, peel and all. Perfect for any occasion, but such a treat with cup of coffee or tea.

The orange scent that fills your kitchen as it bakes is also heavenly!. It contains a while orange, peel and all (no seeds), and you will need another orange if you are making the glaze.

Ingredients:

• 1 whole orange, medium-sized, washed and quartered, seeds removed
• 3 large eggs
• 1 cup granulated sugar
• ½ cup vegetable oil
• 1½ cup plain flour, sifted
• 1½ tsp baking powder
• ¼ tsp salt

For Glazing:

• ½ cup icing sugar
• 3 tbsp fresh orange juice
• zest of 1 orange

Method:

Preheat the oven to 175ºC/165ºC for fan assist oven. Grease and line an 8 inch cake tin with baking paper.

In a blender of food processor, add the whole orange, eggs, sugar and oil. Blend until smooth and fully combined.

In a large mixing bowl, whisk together the flour, baking powder and salt. Gradually ass the orange mixture to the dry ingredients, stirring just until combined. Do not overmix.

Pour the batter into the prepared cake tin and smooth the top.

Bake for 40-50 minutes, or until a toothpick inserted in the centre comes out clean.

Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

For the glaze: In a small bowl, whisk together icing sugar and orange juice to make a smooth glaze. Drizzle over the cooled cake and sprinkle with orange zest before serving.

Lemon Poppy Seed Loaf

Best loaf ever as it's perfectly moist and tender, packed with delicious lemony flavours and sprinkled  with just the right amount of poppy seeds.

Ingredients:

• 225g plain flour
• 1 tsp baking powder
• ½ tsp salt
• 175g butter, softened
• 165g sugar
• 3 large eggs
• 2 tbsp fresh lemon juice
• zest of 2 lemons
• 2 tbsp poppy seeds
• 175ml milk

For the lemon glaze:

• 1 tbsp lemon juice#
• 200g icing sugar, sifted
• 3 tsp milk

Method:

For the lemon poppy seed loaf: Preheat the oven to 180ºC/160ºC for fan assist oven. Grease the bottom & sides of a 9x5 inch loaf. Line the bottom of the loaf with a baking paper. Set aside.

Sift flour in a medium bowl. Add baking powder, salt and mix well. Set aside.

In the bowl of a stand mixer fitted with a whisk or using hand mixer on low-speed setting, cream the butter and sugar until pale and fluffy. 

 one at a time. Add the lemon juice, zest and poppy seeds. Keep the mixer running on low speed and pour in half the milk with half of the flour mixture. Beat until all ingredients are combined, then slowly add the remaining milk and flour, and beat until combined.

Transfer the batter to the prepared loaf pan and bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and let cool for about 10 minutes in the pan, then transfer to a cooling rack and cool completely.

For the lemon glaze: When the cake is cool, make the icing. Start with adding 1 tbsp lemon juice to the icing sugar and then add milk, adjusting quantity if needed. The icing should be thick and not too runny. Spoon icing over the cake and let harden before serving.

Slowly add the eggs to the mixer

Rocky Road Cake

I was  searching for a cake for someone who likes chocolate cake and also like rocky road. After a search, I came across a cake recipe by Nadia Hussain. 

Ingredients:

For the cake:

• 225g plain flour, sifted
• 350g caster sugar
• 85g cocoa powder
• 1½ tsp baking powder
• 1½ tsp bicarbonate soda
• 250ml whole milk, room temperature
• 2 large eggs
• 125ml vegetable oil
• 250ml boiling water
• 2 tbsp instant coffee

For the rocky road:

• 250g dark chocolate, chopped
• 250g milk chocolate, chopped
• 100g butter
• 150g digestive biscuits, roughly broken
• 100g marshmallows
• 150g glace cherries, optional
• 2 tbsp icing sugar

Method:

Preheat the oven to 180ºC/160ºC for fan assist oven. Grease the base and sides of a 25cm round cake tin. Cut out two rounds of baking paper and use one to line the tin, putting the other one aside for later.

Put the flour, sugar, cocoa, baking powder and bicarbonate of soda into a large bowl and give it all a whisk.

Put the milk, eggs and oil into a jug and whisk until they are combined. Add to the dry mix and whisk to a smooth batter.

Using the same jug, measure out the boiling water and the coffee. Mix together and pour into the batter. You won't actually taste the coffee in the cake, but it enhances the flavour of the chocolate, so you should taste a lot of chocolate. This feels weird, and it seems the two will not mix together. But I promise that they will, so persevere and continue to mix until you get a smooth batter. But be careful- the water will be very hot.

Pour the batter into the prepared tin and bake on the middle shelf for 45-50 minutes, until the skewer inserted comes out clean. Leave to cool completely in the tin.

Meanwhile, prepare the rocky road by putting the two chocolates and the butter into a microwave bowl and melting in the microwave until the mixture is smooth. Do this in 30 second and then 10 second bursts, stirring in between bursts.

Now add the biscuits, marshmallows and glace cherries (if used), and mix well until everything is coated.

Pour the mixture all over the cooled cake, using the back of a spoon to help spread it out if needed. Now take the extra round of baking paper you cut out earlier, place it on top and press firmly to flatten. Place in the fridge for 2 hours.

Take the paper off the top and turn out on to a cake stand or serving plate.

Now take off the other piece of paper and dust with icing sugar before slicing

Apple Crumble Cheesecake

Stepping in to fall with this apple crumble cheesecake. This cheesecake is full of fall flavours. It has cinnamon cookie crust, cheesecake filling and topped with cinnamon sugar apples and lots of crumble. It is the perfect combination of an apple pie and cheesecake.

Each bite if this dessert delivers the perfect balance of creamy cheesecake and the warm flavours of baked apples with a crunchy crumb topping. It's a decadent twist on classic cheesecake that is sure to impress and perfect for all the fall season! It looks spectacular and taste even better, yet is surprisingly easy to make. 

The perfect marriage of cosy apple crumble and decadent rich cheesecake!

Ingredients:

For the base:

• 200g digestive biscuits
• ½ tsp ground cinnamon
• 75g butter

For the filling:

• 500g mascarpone, room temperature
• 400g full fat soft cheese, room temperature
• 150g castor sugar
• 3 tbsp cornflour
• 3 medium eggs
• 1½ tsp vanilla extract

For the topping:

• 3 Granny Smith apples
• ½ tbsp caster sugar
• ¼ tsp ground cinnamon
• 70g rolled oats
• 50g plain flour
• 40g light brown sugar
• 50g cold butter, diced
• salted caramel sauce, to serve

Method:

For the base: Preheat the oven to 180ºC or 160ºC for fan assist oven. Brush a 23cm diameter springform tin with oil or butter and line with baking paper. Blitz the digestives to a crumb in a food processor. Combine with the cinnamon and melted butter, stirring so the crumbs are well coated. Press evenly into the base of the tin. Bake for 10 minutes. Leave to cool while you continue. Reduce the oven to 160ºC or 140ºC for fan assist oven.

For the filling: Put all the ingredients in a large bowl. Beat with an electric whisk until smooth and thick. Set aside.

For the topping: peel, core and dice the apples into small chunks then toss with the caster sugar and cinnamon. For the crumble. mix the oats, flour, brown sugar and a pinch of salt in a bowl. Rub in the butter until the mixture forms small clumps.

To assemble, spoon the cheesecake mixture over the baked biscuit base in an even layer and place the tin on a baking tray. Scatter over the apples, followed by the crumble topping.

Bake for 1 hour 15 minutes to 1 hour 25 minutes until golden brown and with a bit of a wobble in the centre; it will continue to firm up as it cools so take care not to overbake. Turn the oven off and leave the cake to cool inside the oven for at least 2 hours. Remove from the oven, cool to room temperature and chill for at least 4 hours, ideally overnight.

Release from the tin and drizzle over salted caramel sauce to serve.

Lentil Nut Roast

This roast is perfect for a Sunday roast and great for weekday meals too. This vegan roast pairs well with roast potatoes, sprouts, braised red cabbage or even steam broccolis.

This dish can be prepared ahead of time for convenience and served either hot or cold. It also freezes well. 

Ingredients:

• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp fresh chopped chilli
• 400g sweet potatoes, diced
• 400g tin chopped tomatoes
• 130g red lentils
• 3 tsp paprika
• 3tsp oregano
• 1 cube vegetable stock
• 100g cooked quinoa
• 100g chopped nuts
• 2 tbsp flax seeds
• 1 tbsp olive oil

Method:

Lightly roast or fry the onion, garlic, sweet potato and chilli in a little olive oil.

Add lentils, chopped tomatoes, paprika, oregano, sufficient vegetable stock to cover, season and stir.

Cook in a medium oven or over a low heat on the hob for about 30 minutes or until the lentils are cooked. Check regularly and add extra stock or water, a little at a time, as needed. Transfer to a large bowl.

Add the cooked quinoa and chopped nuts and mix

Add the flax seeds and mix again.

Line a 25cm long by 11 cm wide and 8cm deep loaf tin with a baking paper. Pack the mixture into the loaf tin and level the top with the back of a spoon. Loosely cover with foil.

Bake in the centre of the oven at 180ºC for about 30 minutes. Remove the foil and return to the oven until cooked. The loaf will be cooked when it is firm to touch over the whole surface.

Leave to cool in the loaf tin for 30 minutes and then turn out onto a serving plate or board.

Chickpea Coconut Curry Noodles Soup

This creamy Thai-inspired coconut noodle soup is the simplest weeknight dinner. Made with flavourful Thai curry paste, coconut milk, peanut butter, plenty of fresh herbs and lime juice. 

The broth is made with vegan stock and it is easily adaptable to non vegan i.e. using chicken or meat to your preference. It is packed with veggies and canned chickpeas. This soup is creamy, comforting, hearty and delicious!

Ingredients:

• 2 tbsp sesame oil
• 1 onion, sliced
• 2 red pepper, sliced
• 3 cloves garlic, minced
• 1 tsp fresh minced ginger
• ½ tsp turmeric
• ¼ tsp pepper
• red pepper flakes, to taste
• 3 tbsp red curry paste
• 3 cups of vegetable stock, use chicken stock for non vegan
• 1 can coconut milk
• 2 tbsp soy sauce
• 3 tbsp peanut butter
• 1 can chickpeas, rinsed and drained
• 2 handfuls chopped kale
• 2 tbsp chopped coriander
• 1 lime juiced, plus some for serving
• dry linguine for 6 people

Method:

Heat the sesame oil in a stock pot over medium heat. Add the onions, bell peppers, garlic, ginger, turmeric, pepper and red pepper and cook for 2-3 minutes, stirring frequently.

Add the red curry paste and cook for another minute. Pour in the vegetable stock, coconut milk, soy sauce, peanut butter and chickpeas. Stir to combine and bring to a boil. Lower the heat and simmer for 15-20 minutes.

Meanwhile bring a pot of water to boil and cook the linguine according to the packet instruction. Drain and set aside.

Add the kale, chopped coriander leaves and lime juice to the soup and cook for a couple of minutes or until the kale is wilted. taste and adjust seasonings as needed.

To serve, add the noodles and soup to each bowl. Top with more chopped coriander leaves and serve with lime wedges.

Chicken And Broccoli With Brown Sauce

Chicken and Broccoli with brown sauce  is a a popular Chinese takeaway dish. Skip the takeaway and make this dish at home. It is easier to make than you might think, and tastes even better than your local restaurant or takeaway. This healthy version of takeaway favourite combines chicken, super healthy broccoli, garlic and ginger for a delicious, weeknight dinner. 

 Ingredients:

For the chicken:

• 350g skinless chicken breast or thighs
• 3 tbsp water
• 1 tbsp oyster sauce
• 1 tsp cornflour
• 1½ tsp vegetable oil

For the sauce:

• 2/3 cup chicken stock
• 1½ tbsp soy sauce
• 2 tsp dark soy sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• a pinch of white pepper
• 300g broccoli
• 3 tbsp cooking oil
• 2 cloves garlic, minced
• ¼ tsp fresh grated ginger
• 1 tbsp Shaoxing wine
• 2 tbsp cornflour, mixed with 2 tbsp water

Method:

Slice the chicken into bite-size pieces. In a bowl, add the sliced chicken, 3 tablespoon water, 1 tablespoon oyster sauce, t teaspoon cornflour and 1½ teaspoons vegetable oil. Rub the marinated ingredients into the chicken with your hands until all the liquid has been absorbed by the chicken. Set aside for 10 minutes.

Next, prepare the sauce mixture. In a small bowl or measuring cup, add the warm chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil and white pepper. Stir everything together until well combined and set aside.

Boil water in your work and blanch the broccoli for 1 minute or 2 if you like your broccoli softer. Drain and set aside.

Clean and dry your wok. Place it over high heat until smoking. Add 2 tablespoons vegetable oil and sear the chicken until opaque on all sides (this should only take about 3 minutes). Turn off the heat, remove the chicken, and set aside. The chicken will be about 90% done, but will be cooked again at the end.

Without washing the wok, set the heat to medium high. Add another tablespoon of oil, along with the garlic and ginger. Stir the garlic and ginger for 5 seconds and add the Shaoxing wine around the perimeter of the wok. Then pour in the sauce mixture. use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer.

Stir up the cornflour and water and drizzle the mixture into the sauce while stirring occasionally. Allow the sauce to simmer for 10-15 seconds until thick and gravy-like.

Toss in the chicken and its juices and the blanched broccoli. Stir-fry until the chicken and broccoli is coated in the sauce.

At this point, you can make adjustments. If you like your brown sauce darker, add a dash more of dark sauce. Add  more cornflour if your sauce is too thin, or more chicken stock or water if the sauce is too thick. Serve with steamed rice.