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Entries in coriander (3)

Wednesday
14Oct2009

Daring Baker Squid Pho

DateWednesday, October 14, 2009 at 8:43PM

Daring baker Squid Pho

Last minute as usual for the daring Kitchen challenge! I completely forgot to take it into consideration when I sat down to write my weeks menu so I had to shoe horn it in somewhere. I was already having chicken in the week but I remembered I had some frozen squid in the fridge and thought it would be a good addition to an aromatic broth.

I have tried to make similar recipes before but usually go for the make something up without a recipe route and it hasn't always been that successful. This time I was glad to have some guidance as the resulting stock was delicious and will be one I will make again and again.

Equipment:



• Frying pan
• Large stockpot
• Tongs
• Strainer, sieve or colander
• Bowls for serving

Preparation Time: 45 cooking time + 15 minutes to cook noodles based on package directions


Servings: Makes 4 servings


Ingredients:



For the Chicken Pho Broth:
2 tbsp. whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
1 whole chicken breast (bone in or boneless)  (I used about 10 baby squid sliced into rings)
½ onion
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tbsps. sugar
1 to 2 tbsps. fish sauce

1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)


Accompaniments:



2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off
Fresh cilantro (coriander) tops (leaves and tender stems)
½ cup (50 grams/approx. 2 ounces) shaved red onions
½ lime, cut into 4 wedges
Sriracha chili sauce
Hoisin sauce
Sliced fresh chili peppers of your choice

Directions:




  1. To make the Chicken Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.

  2. In a large pot, add all the ingredients (including the toasted spices) and bring to a boil.

  3. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.

  4. Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.

  5. Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.

  6. Prepare the noodles as per directions on the package.

  7. Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl.

  8. Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.

AuthorSarah | Comment2 Comments |
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Monday
07Apr2008

Wonderful, warming vegetable couscous

DateMonday, April 7, 2008 at 8:21PM
Fantastic roast vegetable cous cous

I first had this meal cooked for me when I was in Cumbria and I knew I had to do it again. This is no ordinary couscous recipe, it's spicy, sweet and full of flavour and texture. The list of ingredients is quite comprehensive but each ingredient adds its own dimension to the rich and full flavour and the spices can of course be used again. The recipe is from the Guardian newspaper's column "The New Vegetarian" by Yotam Ottolenghi, give it a go.
AuthorSarah | Comment3 Comments |
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Sunday
11Nov2007

Spiced sweetcorn soup

DateSunday, November 11, 2007 at 10:48PM
Spiced sweetcorn soup

This simple concoction was originally intended to be a plain sweetcorn soup, but the only bread I had in the house was naan bread and I thought adding a hint of spice might compliment the bread very well. The soup is cheap, easy to make and reasonably healthy so it probably ticks most peoples boxes.

Ingredients:



  • Two 400g tins of sweetcorn, try and get good quality stuff that hasn't had salt and sugar added. Leave a tblsp aside to decorate

  • Two large potatoes, peeled and chopped into 1 inch dice

  • 1 onion finely chopped

  • 2 cloves garlic finely chopped

  • 1 red chilli pepper, deseeded if you like, and chopped

  • 1 litre of chicken stock

  • 4 heaped tsps of cumin seeds

  • salt and freshly ground black pepper

  • 2 tblsp yoghurt to serve

  • a small sprig of parsley or coriander to garnish

  • naan bread


Method


Heat a small pan on a medium to high heat and dry fry the cumin seeds until they release their aroma and slightly colour, (keep an eye on them so they don't burn) then grind them with a pestle and mortar. Heat a small amount of oil in a large saucepan on a medium heat then add the onion and garlic. Fry for a few minutes until slightly softened then add the potatoes, chilli and ground cumin. Stir for a few minutes then add the chicken stock and simmer for about 15 minutes before adding the sweetcorn and cooking for a further 5 minutes. Check the potato and onion are soft ,then take off the heat and blend until smooth. It is quite a thick soup but if you find it too thick add a little water. Season the soup and then ladle into warm bowls, with a spoon of yoghurt, a small heap of sweetcorn and a sprig of parsley on top. Serve with warm naan bread.

Serves 4
AuthorSarah | Comment1 Comment |
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