CHICKEN LAKSA RECIPE | JAMIE OLIVER RECIPES
My flavour-packed take on a Malaysian classic, with butternut squash for added goodness.
Total Time 15 minutes
Yield 4
Number Of Ingredients 22
Steps:
- Ingredients out • Kettle boiled • Griddle pan, high heat • Large lidded pan, high heat • Food processor (coarse grater & bowl blade) START COOKING On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper and the five-spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Pour about 800ml of boiling water into the large pan and crumble in the stock cube. Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then grate and tip into the boiling stock. Peel the garlic and ginger. Swap to the bowl blade in the processor and add the garlic, ginger, chilli, turmeric, trimmed spring onions, peanut butter, lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles. Trim the asparagus and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off. Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.
Nutrition Facts : Calories 656 calories, FatContent 23.5 g fat, SaturatedFatContent 8.5 g saturated fat, ProteinContent 32.1 g protein, CarbohydrateContent 70.9 g carbohydrate, SugarContent 10.7 g sugar, SodiumContent 2.3 g salt, FiberContent 5.7 g fibre
BETTER-THAN-TAKEOUT CHINESE BBQ ... - INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 5 minutes
Cook Time 85 minutes
Yield 4 - 6 servings
Number Of Ingredients 12
Steps:
- Add Sauce Mixture ingredients to the pot and whisk to combine. Add ribs and toss to coat.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the ribs from the pot to a large bowl and cover loosely with foil, reserving juices.
- Strain cooking liquid to remove solids (press solids to extract as much flavor as possible). Discard solids.
- Use a fat separator or spoon to skim fat from the liquid mixture. Discard fat.
- Return braising liquid to the pot. Select the SAUTE function and adjust to MORE or HIGH. Cook, stirring occasionally, until reduced to a glaze, about 2 1/2 cups (20-25 minutes).
- Heat oven to 425 degrees. Set a wire rack over a foil-lined, rimmed baking sheet. Pour 1/2 cup water in baking sheet (helps to prevent smoking).
- Coat half the ribs in the glaze and arrange on the rack, bone-side up. Roast 5-7 minutes, then flip and roast an additional 5-7 minutes until well-caramelized. Transfer to serving dish and repeat with remaining ribs.
- Serve, passing remaining glaze as a dipping sauce.
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Total Time 75 minutes
Calories 418 calories per serving
Bring a large pan of water to the boil and add the swede and potato. Simmer for 15 minutes or until tender, then drain well. Mash with the milk and butter. Set aside.
While the potato and swede cook, start on the cottage pie filling. Heat a large non-stick frying pan over a medium/low heat. Add the mince, onion, carrot and red pepper and cook for 10-12 minutes, stirring occasionally, until tender and the beef is cooked through. Add the cumin seeds, garam masala and garlic and cook for a further minute.
Heat the oven to 200°C/180°C fan/gas 6. Stir in the tomatoes and tomato purée and cook for 5 minutes, then stir in 250ml water and leave to simmer for 10 minutes. Stir in the peas and sweetcorn during the last few minutes of cooking.
Transfer the mixture to a 20cm x 20cm ovenproof dish. Spoon on the mash and sprinkle the cheese on top. Bake for 20 minutes until the top is lightly golden.
Blitz the cottage pie with a hand blender to the desired consistency for baby or toddler. Serve with broccoli.
SERVING GUIDE
7 months – 130g – 136kCal
10 months – 190g – 199kCal
12-36 months – 200g – 209kCal
Adult – 400g – 418kCal
Please note, the above nutritional details are for 1 adult portion.
INSTANT DUTCH OVEN – CHINESE BBQ RIBS – INSTANT POT RECIPES
Cuisine Chinese
- Transfer ribs to serving platter. Serve.
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