Asparagus Challenged

Inspiration's challenge for this week was to create a dish using asparagus.

Last week, I met Rob from Harrewyn Organics and he introduced me to King Soba noodles. I have seen them in Dischem before, but the price always put me off buying them - about R50 for 250g, which is much more than I would pay for noodles - but Rob convinced me to try them and I am so glad I did - they are definitely worth every cent! These noodles are wheat and gluten free and produced in a dedicated wheat free facility.

The noodles cook in about 3 - 5 minutes for al dente, which is awesome if you are rushed for time, but would still like a substantial meal.

Most gluten free noodles seem to break up once cooked and have a grainy texture, but these noodles have a nice bite and retain their shape. The wonderful thing is that the noodles come in many different flavours, which helps to keep meals exciting.

For this recipe I used the black rice noodles, "these unusual noodles are made with black rice, which turns deep purple on cooking. Also known as 'forbidden rice' it has a sticky texture and nutty flavour. Black rice is particularly nutritious containing five times more protein and minerals than ordinary white rice and are rich in iron, calcium, zinc, manganese, selenium and B vitamins."

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Creamy Chicken and Asparagus with Black Noodles:
(Serves 2 - 3)

Ingredients:

1 Onion, Sliced
1Tin Coconut Milk
1 - 2 tsp Paprika
Sprinkle Chilli Flakes
A Few Sprigs Dill
Zest of 1 Lemon
2 - 3 Chicken Breasts, Sliced
100 - 150g Fresh Asparagus Spears, Chopped in Half or Threes
Squeeze of Lemon Juice
Herbal Salt and Pepper
Olive Oil for Frying
1 - 2 Bundles King Soba Black Rice Noodles

Directions:

Fry onion until golden
Add coconut milk, paprika, chilli flakes, dill and lemon zest and bring to a gentle boil
Add chicken and allow to simmer for 5 - 10 mins
Add in the asparagus
Cook the noodles in boiling, salted water for 3 - 5 minutes, until al dente
Drain and set aside
Just before serving, add the lemon juice to the sauce
Season with herbal salt and black pepper
Serve over the black rice noodles

A Cauliflower Challenge and Ideas from a Steamer

Inspiration's Challenge for this week was to use a regional and seasonal vegetable, namely cauliflower, in a dish. I agree with her that we should try and boost our country's livelihood and buy from local farmers - this is something I am going to be focusing on in my own life. It is more exciting to buy seasonal produce instead of eating the same vegetables all year round, and it is cheaper! It is actually essential for me to have variety in my diet, to prevent more allergies from occurring, therefore I am going to be embracing this concept whole heartedly. I see it as a win win situation :)

Monday night was day two of my dumpling challenge - I had my heart set on steaming them and making perfect see-through wrappers, just like in Chinese restaurants - this didn't quite go to plan, however, but I do feel I am getting ever closer to victory!

Just because the dumpling texture was still not right, didn't mean I had to abandon my whole mission. The filling was still amazingly tasty and moist, which gave me an idea - replace the dumpling casing with something else. I have come to rely a lot on tin foil and I thought it would be the perfect thing to replace the dumpling dough.

Steamed Fish Balls with Cauliflower Puree:
(Serves 2 as a Starter)

Ingredients:

Fish Balls:

4 Hake Medallions, Defrosted
1 Teaspoon Smoked Sesame Oil
1/4 Teaspoon Dried Chilli Flakes
3 - 4 Baby Salad Onions, Sliced
2 Teaspoons Sesame Seeds (Optional)
Herbal Salt

Cauliflower Puree:

Half a Head Of Cauliflower, Cut into Florets
3 - 4 Tablespoons Soya Cream
1 Teaspoon Paprika
Zest of Half a Lemon
Juice of Half a Lemon
Herbal Salt and Pepper to Taste

Tin Foil

Directions:

Blend all fish ball ingredients together
Place a spoonful of fish mixture onto a square of tin foil and make into a lollipop shape
Repeat until all the mixture has been used up
Steam in a steamer for about 5 minutes, until the fish mixture has taken on the shape and has turned translucent
Boil the cauliflower, until soft
Add the rest of the ingredients and blend until smooth
Serve the fish balls with a dollop of cauliflower puree

The fish balls would also work wonderfully with the Chinese broth in my previous post. With the cauliflower puree, this can be made into a light supper

A Springtime Lasagne with Chicken and Peas

Wow! Spring is here. Don't you just love that feeling... that light feeling; that joyous feeling; that feeling of endless possibilities; that feeling of rebirth. Huh, don't you? Yeah, I know you do!

Summer is on the way at last!

It's amazing how our bodies are programmed - comfort food that helps with the insulation in winter and uncomplicated, simple and light foods in spring and summer... Yay, I can almost feel those few winter kilograms falling off already - hee hee... Ok, not really... but the thought is there. Those endless possibilities...

Inspiration's Challenge for this week was to make a pasta dish using 5 ingredients, excluding the pasta, oil and seasoning.

I was first going to make a heavier dish with pumpkin and peppers - but my body was saying "Nooooooooooooo, I want spring food!" So I obeyed and gave into its whims :)

Open Lasagne with Chicken, Peas and Lemon:
(Serves 3)

Ingredients:

2 Large Chicken Breasts, Skin, Bones and Fat Removed
1 Cup Frozen Peas
4 Baby Leeks, Sliced
Soya Cream
Zest of a Lemon
A Squeeze of Lemon Juice

Seasoning:
1/8 Teaspoon of Dried Chilli Flakes per Chicken Breast
Herbal Salt and Cracked Black Pepper
1 Teaspoon Nomu Provencal per Chicken Breast

Sesame Oil
Tin Foil
9 Sheets Gluten Free Lasagne (Or any other lasagne of your choice)

Directions:

Heat oven to 200 degrees Celsius
Place each chicken breast on a separate square of tin foil
Drizzle a tablespoon of sesame oil over each breast
Add the chilli, Nomu Provencal and herbal salt
Wrap up each chicken breast into a parcel
Bake in the oven for 15 - 20 minutes until the flesh has changed from pink to white
Cook the lasagne sheets in salted boiling water until al dente and set aside, reserving a ladle-full of the water
Fry the leeks in a little sesame oil until tender
Add the reserved pasta water 
Add the frozen peas and cook on low until the peas have defrosted
Add the lemon zest and lemon juice
Once the chicken is done, remove from the tin foil and allow to rest
Add the juices from the tin foil into the pot of leeks and peas
Slice the chicken and add it to the pot
Stir well so that the chicken is coated in the liquid and so that the flavour from the chicken flavours the sauce
Add a tablespoon or so of soya cream
Stir to combine
Do a final tasting and add more herbal salt and cracked black pepper if needed
Plate up the lasagne: place a sheet in the bottom of a bowl or plate, add some of the chicken, top with two more lasagne sheets and add a final amount of the chicken mixture
Sprinkle with lemon zest if desired