Chicken Stir Fry

Chicken Stir Fry

Lunch with the kids was quick, easy an colourful today, wok fried strips of chicken breast mixed with courgettes, red and green peppers and serves over fine egg noodles. The noodles are dressed with toasted sesame oil and I added garlic infused hot chilli sauce. Season the the chicken with salt and pepper before cooking in a small amount of vegetable or sunflower oil. If you you are making this for adults or older children you can toss the whole lot in a hot and sour sauce which gives an additional kick

Ingredients

Cooking time: 30 minutes | Serves 2 adults + 2 children

- 4 chicken breasts

- 4 sheets Sharwood's Fine Egg Noodles

- 3 peppers, colours of your choice

- 2 courgettes

- Toasted sesame oil to taste

Optional dressing

- 3 tsp runny honey or mirin

- 6 tsp lime juice

- 3 tsp fish sauce

- 2 or 3 tsp hot chilli sauce

Method

Slice the chicken breasts into strips on the diagonal and season with salt an pepper, fry in a hot wok until golden and good through thoroughly. Once cooked set a side and keep warm.

Slice the peppers into strips and the courgette into rounds on the diagonal, season and fry in the wok with the same oil as the chicken was cooked in. This will help add colour and flavour to the vegetables.

Whilst preparing the chicken and vegetables cook the noodles as per packet, drain and dress with toasted sesame oil

Once everything is ready toss together in the wok and serve.

If serving for older children adults you can added home made sauce by mixing all of the ingredients in a bowl and adding whilst tossing all of the ingredients together after cooking.

Enjoy

Stuart Webster Photography provide Food, Lifestyle and Commercial photography services throughout Hampshire and the UK.

Peppers

Peppers

Simple, tasty, versatile, colourful, healthy what else could you want from a veggie. These veggies are not just tasty the look fab too.

Enjoy

Stuart Webster Photography provide Food, Lifestyle and Commercial photography services throughout Hampshire and the UK.

Sweetfire Baby Beetroot

Sweetfire Baby Beetroot

A busy day with the kids so on a brief stop for lunch I found time for a couple of my tasty snack, I love beetroot I'm sure I've mentioned it in the past. Paired with sour cream and some left over focaccia from yesterday it filled a gap, took seconds to prepare and most importantly was really tasty. Back tomorrow with another tasty treat.

Enjoy

Stuart Webster Photography provide Food, Lifestyle and Commercial photography services throughout Hampshire and the UK.

Tomato

Tomato

For those who follow by blog a quick hello and just to say I'm still here and still bloging. It has been a crazy busy few days so just wanted to throw something up, normal daily service will resume shortly.

Not quite Vegetable Soup

Not quite vegetable Soup

After a fabulous Christmas lunch with the family Natalie made a huge batch of stock from the turkey carcase and left over veggies, has been a usual event for a few years. Normally Natalie would then use some of the stock to make a soup, well this year I'll have to do my own, so here I go.

Ingredients

- 1/2 litre turkey stock.

- 2 carrots

- 1/2 a small swede

- 8 - 10 Brussels

- 1 large parsnips

- 2 shallots

- 175g smoked bacon cubes

- seasoning

Start my peeling and finely chopping the shallots, then in a large pan add a little olive oil and fry off the bacon until nice and golden, it does not need to be crispy. Add the shallots and cook gently until translucent and soft.

Next peel and dice the remaining veggies so they are roughly the same size and add to the pan and soften for 5 minutes. Add the stock and simmer slowly until all veggies and tender. Remove a quarter of the veggies and a little of the bacon leaving all of the liquid in the pan, blitz with a hand blender (you can add the soup to a larger blender at this stage if you wishuntil smooth and they return the chunky bits you removed, this will give you a little texture.

If you do not have some home made stock simply buy a tub of fresh.

Serve with some fresh bread and you've got a great meal.

Enjoy

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Chicken wrapped in Serano ham, asparagus and rice

Chicken wrapped in Serano ham with asparagus and rice, yep it's the weekend again and time to make a little more effort with the food for the kids and this one went down a storm. As with all of my weekend dishes this one is full of flavour and really simple.

- 1 Chicken breast person.

- 2 slices of Serano ham per breast

- 12+ spears of Asparagus

- 1 cup of rice (uncooked)

- 1 small bunch of parsley (chopped)

Wrap each breast in two slices of ham, place in a roasting tray, drizzle with olive oil and season. Place in an oven for 20 mins at 200c

Whilst the chicken is cooking boil the rice as per instructions on packet, the kids like Basmati mix in a handfull of chopped parsley once cooked.

Once the chicken and rice are ready drop the asparagus into a pan of salted boiling water, plate the chicken and rice whilst the asparagus is cooking. Cook asparagus for no more than three minutes preferably less.

Drizzle the whole lots with a little extra virgin olive oil, grind over some black pepper and dig in.

Enjoy

Yaki udon with prawns and chicken

Yaki udon with prawns and chicken, tonight's dish is a combination of left overs from recipes I've posted over the week. Great Udon noodles with a fabulous sauce of ginger, yellow bean sauce, lemongrass and teriyaki from Monday add prawns left over from yesterday and some chicken for some additional flavour. The green vegetables peppers, green onions and cucumber bring in some crunch and lightness to the dish.

Make the sauce as described here. Boil the noodles as per the instructions on the packet and set a side. In a hot wok add garlic and chicken fry for 2 - 3 minutes then add green peppers and fry for a further 2 minutes, finally add the prawns and fry until the prawns a properly cooked. Put the noodles back in the wok for 60 seconds to warm through before serving in a large bowl, dress with ribbons of cucumber and drizzle over the sauce. Sprinkle with sesame seeds if you have them.

Hope you enjoy the dish, please leave me your thoughts to my slightly ad hoc dish.