Food In A Flash With Sharon Glass – Season 1 Episode 5 Recipes
APANESE CHICKEN NOODLE & VEGETABLE SOUP
2 chicken breast fillets
1.5 litre (6 cups) water
30-45ml (2-3 T) chicken stock powder
1 carrot, sliced thinly
125g (4 oz) mushrooms, sliced*
125g (4 oz) fresh baby corn, halved
10ml (2 t) sesame oil
1 piece fresh ginger, sliced
Handful fresh coriander
140g (3 oz) packet yellow miso paste (optional)
5 spinach leaves, finely shredded
2 spring onions, thinly sliced
100g (3.5 oz) thin egg noodles
Coriander leaves for decorating
Place the chicken breasts in a pot filled with water. Add the stock powder, carrot, mushrooms, corn spears, sesame oil, ginger and coriander. Lower heat and simmer for about 20 minutes or until vegetables are softened but still firm.
Remove the ginger slices and coriander and stir in miso paste, whisking gently until dissolved.
Remove the chicken breasts, shredding only 1 breast very finely into thin strips and returning it back into the soup. Just before serving add spinach and spring onion for just a few minutes.
Boil noodles separately for about 5 minutes and then place a small mound in each bowl before ladling soup. Sprinkle with a few coriander leaves before serving.
*Use fresh shitake mushrooms if available.
CHEF’S TIP: Miso paste can be purchased at any Asian shop in a vacuum package. It is quite salty in taste, will not discolour the soup and will adds lots of flavour. If you are not using miso, then add extra stock powder for more taste. Tah Tsai (Chinese Spinach) can be substituted for the fresh spinach. Parsley can be used instead of coriander.
Serves 4-6
CRISPY FISH WITH LEMON-DILL SAUCE
1 kg (2.2 lbs) fish fillets, skinned
2 egg whites
2.5ml (½ t) paprika
5ml (1 t) garlic salt
5ml (1 t) onion salt
coarse salt and black pepper
125ml (½ cup) brown rice flour
125ml (½ cup) cornflake crumbs
olive oil spray
Preheat the grill in the oven. Place a baking rack over a roasting pan and spray the rack with olive oil spray.
Lightly beat the egg whites and add the paprika, garlic salt, onion salt, coarse salt and black pepper. Dip the fillets of fish into the egg-white mixture. Combine the brown rice flour and cornflake crumbs. Then dip the fish into the crumb mixture. Place on the prepared rack. Spray the fish pieces with olive oil spray. Place under the grill in the upper part of the oven. Grill for about 8 minutes each side or until lightly golden and fish is cooked through. Serve with the lemon-dill sauce.
LEMON-DILL SAUCE
60ml (¼ cup) low-fat mayonnaise
10ml (2 t) fresh dill
10ml (2 t) lemon juice
1 dill pickle
coarse salt and black pepper
Blend the mayonnaise, dill and lemon juice. Cut up the pickle. Process until mixed. Season with salt and pepper.
Serves 4
GREEN BEAN AND SESAME SALAD
Light and fresh, this simple salad buzzes with flavour.
PREPARATION TIME: 10 minutes
COOKING TIME: 5 minutes
500g (1 lb) fine green beans
30ml (2 T) mint
30ml (2 T) Italian parsley
30ml (3 T) white wine vinegar
¼ small red onion
75ml (5 T) olive oil
15ml (1 T) sesame seeds
Blanch the green beans for 5 minutes, then plunge into ice water until cold. Dry well and place on a platter.
Blend the mint, parsley, white wine vinegar, red onion and olive oil and season with salt and pepper. Pour dressing over the beans. Toast the sesame seeds and sprinkle them over the beans. Serve immediately.
Serves 6
ROAST BUTTERNUT AND FETA MUFFINS
500g (1 lb) butternut
15ml (1 T) olive oil
coarse salt
black pepper
6 eggs
250ml (1 cup) milk or cream
80ml (1/3 cup) Parmesan, freshly grated
3 rounds feta, crumbled
Preheat oven to 180°C. Pre-spray muffin tin.
Cut the butternut into very small cubes. Season with salt and pepper. Roast on a lined baking tray, drizzled with some olive oil, for about 15 minutes or until golden.
Beat the eggs, cream, Parmesan, salt and pepper in a large bowl. Pour this mixture into 10 lightly greased muffin tins. Drop in the butternut cubes and the feta. Bake for about 15-20 minutes or until the filling is set and the tops are golden.
Remove from oven and serve.
CHEF’S TIP: Always fill the extra 2 muffin cups with a little cold water instead of baking them empty, so that all the muffin cups bake equally. The muffins can be made ahead and reheated in a 160°C oven just before serving.
Makes 10 muffins
