Food In A Flash With Sharon Glass – Season 1 Episode 3 Recipes
CHICKEN, CHILLI AND GINGER STIR-FRY
200g (7oz) egg noodles
30ml (2 T) peanut oil or olive oil
10ml (2 t) sesame oil
6 chicken breasts, sliced thinly
6 spring onions
10ml (2 t) freshly grated ginger
10ml (2 t) minced garlic
30ml (2 T) sweet chilli sauce
125ml (½ cup) chicken or vegetable stock (10ml (2 t) powder)
10ml (2 t) Soya sauce
125ml (1/2 cup) water – move to here
2 heads pak choi or baby spinach
Handful of fresh coriander
Boil noodles for 5 minutes until softened, drain and toss with cold water. Set aside.
Slice the chicken breasts into thin strips, then season them. Heat both oils and when smoking, add the chicken and stir-fry for 1-2 minutes. Remove and set aside.
Slice the spring onions diagonally. Add them with the ginger, garlic and sweet chilli sauce to the wok. Cook for 1 minute. Add the stock powder, soya sauce and a little water (if necessary), returning the chicken to the wok with the noodles as well as the pak choi or spinach. Stir-fry for 2 minutes. Spoon into serving dish and sprinkle with coriander just before serving.
CHEF’S TIP: Pak Choi is also known as Chinese Cabbage and is available at specialty stores.
Serves 4-6
STEAMED JASMINE RICE
500ml (2 cups) Jasmine or Basmati rice
560ml (2¼ cups) cold water
Pinch of salt to taste
Wash rice very well about 3-4 times. Pour 2¼ cups cold water over the rice and a little salt. Place pot on a cold stove. Turn on heat and bring to a boil with the lid on. When water is boiling, immediately turn stove down to lowest setting and time for 15 minutes. Remove pot from stove and leave rice in pot with lid on for 8-10 minutes or until steamed and fluffy.
Serves 5-6
QUICK PITA PIZZAS TOPPED WITH CAESAR SALAD
4 Pitas cut in half into rounds or tortillas–
1 bottle store-bought tomato and basil sauce
grated mozzarella
dried oregano
coarse salt and black pepper
Preheat oven to 180°C.
Place the pita half on a lined baking tray. Spread with a little tomato sauce.
Sprinkle with grated mozzarella, a little dried oregano and salt and pepper.
Bake pitas on the middle rack of the oven for about 10-15 minutes or until the cheese is melted and bubbling.
Remove from oven and top with Caesar salad
CAESAR SALAD
1 whole cos lettuce
DRESSING
½ tsp minced garlic
1 cup grated parmesan
5 tbs mayonnaise
2 tbs white wine vinegar
coarse salt and black pepper
Whisk dressing ingredients together and toss over lettuce just before serving.
STRAWBERRY YOGHURT ICE CREAM
500g (1 lb) fresh strawberries
250ml (1 cup) thick Greek yoghurt
80ml (⅓ cup) honey or castor sugar
Chop the strawberries coarsely and then freeze for about 1½ hours or until frozen.
Remove them from the freezer, and then chop finely in a food processor. Pulse in the yoghurt and honey or castor sugar.
Freeze again until ready to use, softening slightly before serving.
CHEF’S TIP: Reserve a few fresh strawberries and a sprig of mint to serve.
Serves 4
