Chicken Noodle Winter Soup
This is really great cooked in a heavy bottomed casserole dish made by a certain French manufacturer! It’s one of those types of dishes that you get better and better at making over time.
This is best made with chicken thighs on the bone and with the skin on as this will brown beautifully.
Ingredients:
- 6 pieces of chicken thighs
- 1 large onion
- A clove of garlic
- 1 litre of chicken stock
- 4 carrots
- 4 sticks of celery
- Egg Noodles
- Fresh Parsley
The method:
- Sear the chicken thighs until nice and brown. Then set aside and you can remove the skin at this stage.
- Then you fry the onion and garlic until soft. Add the chicken stock liquid to the pot which will take on all the flavours of the browned meat juices. Return the chicken and the carrots and celery. This should cook for 25 to 30 minutes. To avoid the chicken overcooking this can be removed until the final stages.
- The last part is to add the egg noodles and cook until tender.
- It’s quite nice to just tear up the chicken off the bone and then add a squeeze of lemon and add fresh parsley. Season to your particular taste!
Naturally this is the type of dish that can vary depending on the type of noodles, stock and the vegetables but can always hold a little personality of the chef.
A Veggie Stir Fry with Cashews
Why not get the wok out? Even though it is a very great skill wok frying dishes with big flames and all that jazz, it is still a great way to cook at home and there is very little to wash up!
The key to all things in a wok is to get that oil as hot as you can but to keep things moving to avoid anything burning. Soy sauce adds a lot of flavour so buy a good one!
Ingredients
- Soy sauce
- Brown sugar, ¼ cup of water and lemon juice
- Olive Oil
- 1 clove of Garlic and 3 Onions
- Finely Chopped Carrots
- Sliced Mushrooms, Courgette, green or red pepper
- 2 cups of cooked rice
- 1 cup of cashew nuts
Fooddiez Stir Fry Method
- First mix together all the liquid elements: the soy sauce, water, brown sugar and lemon juice. Put this to one side.
- Add oil to the wok and fry the onion and garlic. Then add all your vegetables until crisp but try not to overcook them. Keep stirring and cooking everything fairly evenly.
- Now stir in the soy sauce mix you prepared in step 1. Add the cooked rice and cook together. Finally, add cashew nuts and simply heat through.
It’s nice to garnish with coriander or parsley and a final squeeze of lemon if you like a little extra zing!
One Pot Chicken with Vegetables
This is another very popular dish for this February. Combining well-seasoned chicken thigh with a nice simple mix of potatoes and veggies! It’s advisable to use a reasonable sized dish or pot so that all the ingredients can be spread out and not too stacked up as this will reduce the overall cooking time.
The basic method means combining chicken thighs with paprika and salt. Then roasting over a mix of roughly chopped potatoes, onions and garlic. At the end of the cooking time, add a handful of spinach to infuse a nice green extra to this dish. Bon Appetite!
Traditional English foods
The Most Luxurious Foods in the World
