THIS week's recipes are two wholesome comfort meals that are bursting with flavour and easy to prepare, using only one or two dishes.
The first recipe, chicken and sweetcorn ramen, is a Northern Thai dish that is more commonly referred to as a chicken noodle soup.
Now that soup season is upon us, this fragrant, mildly spiced dish is sure to heat you up when coming home from work on a cold and wet evening.
The second recipe, chicken and chorizo baked rice, is perfect for quick and easy mid-week dinners that feed the whole family, as it simply involves putting all of the ingredients into one pot and placing it in the oven to bake.
::For more information about our cookery demonstrations at Waterman Cookery School, visit www.waterman.house
CHICKEN AND SWEETCORN RAMEN
(Serves 4-6)
175g dried egg noodles
2 sticks of lemongrass
175g chicken breast, skin off, sliced
1tbsp vegetable oil
1 onion, chopped
2tbsp coarsely chopped garlic
1.2 litres chicken stock
1 tin (400ml) coconut milk
1 tin sweetcorn
1tbsp fish sauce
1tbsp dark soy sauce
1tbsp sugar
2tbsp madras curry powder
2 small red chilli, deseeded, finely chopped
1tsp salt
1 pinch black pepper
2tbsp lime juice
1 handful coriander, chopped
1 small handful of basil leaves, chopped
Method
Start by placing the noodles in a pan of boiling water and cooking for 3-5 minutes until tender, then drain and leave to the side.
Peel the lemon grass until you reach the white centre and chop into three-inch pieces. Crush with the flat side of the knife.
Shred the chicken into bite size strips.
Heat a large heavy-bottomed pan and place on a high heat. Add in the oil and then the onion, garlic and lemon grass and stir fry for three minutes. Stir in the stock and coconut milk and reduce the heat on the pan to low, leaving to cook out for 10 minutes with the lid on.
Add in the chillies, chicken, fish sauce, soy sauce, sugar, curry powder, salt and pepper and stir. Leave to cook for three minutes, then add in the noodles and sweetcorn and cook for 4-5 minutes.
Traditionally ramen is served with a pickled egg, but this is optional.
When ready to serve, remove the lemon grass, stir in the lime juice and pour into bowls, garnishing with chopped coriander and basil leaves.
BAKED RICE WITH CHORIZO AND CHICKEN
300g Paella rice, rinsed
400g Uncooked chorizo sausage
2 Red peppers, chopped
2 Medium onions, chopped
1 Clove garlic, finely chopped
4 Skinned chicken breasts, sliced
1 Tin tomatoes
250ml Chicken stock
Herb Oil
50g Parsley
25g Spinach
25g Mint leaves
3 Anchovies
2tsp capers in brine
1 clove garlic, chopped
25ml Olive oil
Salt and pepper
Method
Start by preheating the oven to 180C.
Slice up the chicken breasts and cook in a frying pan with a little rapeseed oil. Once cooked, remove from the pan.
Next, cut the chorizo into one-inch slices and in the same pan, cook until brown. You now want to cook off the onions and peppers until translucent.
Place the paella rice and tinned tomatoes in a large casserole dish, stir through and add in the chicken stock. Cook for 30 minutes with the lid on, seasoning to taste.
To make the herb oil, which is drizzled on top, add the parsley, spinach, mint, anchovies, capers in brine, chopped garlic, olive oil, salt and pepper to a blender. This can be saved for one day if stored in airtight container. Wrap the container in tinfoil as it discolours in the light.
