Chicken Laksa

This is a personal favourite of mine that I used to make with my mum all the time when I still lived at home. But since I moved out I’d completely forgotten about it – it’s so easy to just have a general list of recipes that you just go over and over without having to think about it after work, that you can forget about some corkers!

So I’m taking time this Saturday evening to sit down, have a glass of wine and rediscover an old classic!

If you want to do this with prawns, or even vegan, replace/ remove the chicken and add good quality king prawns or more sweet potato and the chicken stock with fish/vegetable stock!

Chicken Laksa

Creamy, coconutty chicken curry packed with veg!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Servings 2 people

Ingredients
  

  • 1 large onion
  • 1 thumb sized piece of fresh ginger
  • 1 red chilli
  • 4 garlic cloves
  • 1 tsp coriander seeds
  • 1 sweet potato
  • 2 lemongrass stalks
  • 2 tsp ground turmeric
  • 6 skinless chicken thighs
  • 1 1 red pepper, sliced
  • 100 ml chicken stock
  • 100g green veg (I used kale and tenderstem broccoli)
  • 1×400 ml tin tin coconut milk
  • 150g sugar snap/ mange tout peas
  • 1 tbsp tbsp soy sauce
  • 1 lime, juiced
  • Handful of coriander, chopped (to serve)
  • Handful of lightly toasted cashews

Instructions
 

  • Blitz the onion, ginger, chilli, 3 garlic cloves and coriander seeds in a food processor.
  • Whilst blitzing, chop the sweet potato into cubes and roast in the oven on 200C for 15 minutes.
  • Once you have your onion/ginger/chilli/garlic paste, heat some oil (olive or coconut) in a pan, and add the it in with the lemongrass and turmeric (you can bash the lemongrass a bit before adding for more flavour, but not a necessity). Soften over a low heat for 3 minutes.
  • Add in the chicken thighs and coat in the spice paste and fry for 5 minutes.
  • Add in the sweet potato and red pepper and soften for 3 mins, and then add in the chicken stock. Bring to a simmer on a low heat and cook for 15 minutes (or until the chicken is cooked).
  • Meanwhile in a separate pan, blanch your tenderstem broccoli for 3 minutes and add in your kale at the end for one and a half to two minutes. Transfer to a frying pan and lightly fry with the remaining garlic clove for flavour.
  • Once the chicken is cooked through, add the coconut milk, sugar snap peas, the lime juice, the soy sauce and half of the coriander and cook for a further 3-4 minutes, depending on how crunchy you like your mange tout.
  • Serve with noodles of your choice (I prefer rice noodles with this), with the greens on the side and scatter the remaining coriander and cashews on top!
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Dijon Mustard and Red Onion Roast Rib of Beef

Dijon Mustard and Red Onion Roast Rib of Beef

If you’re making a Sunday roast, and you fancy beef it has to be a rib as far as I’m concerned. Yes it’s more expensive, but it more than makes up for the cost in terms of quality and flavour at the end of the roasting session. This recipe is kind of a one-stop shop for making your gravy and roasting your beef in one! This concoction is a taste sensation even if I do say so myself. 

Dijon Mustard and Red Onion Roast Beef

Sunday staple for the perfect family meal
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Servings 2

Ingredients
  

  • 1 kg beef
  • Wholegrain dijon mustard
  • 2 red onions
  • Salt and pepper
  • Beef gravy granules/ beef stock

Instructions
 

  • Slice two red onions into eighths and lay along the bottom of your baking tray. Drizzle lightly with oil.
  • Salt and pepper both sides of your beef and lay on top of the onions.
  • Spread the mustard generously over the fatty side of the beef.
  • Cook at 200C for 20 minutes. Then flip the beef and cook for a further 20 minutes at 160C (Both temperatures for fan ovens).
  • After 40 minutes pour a glass of decent red wine into the roasting dish and roast for a further 20 minutes at 160.
  • Take the meat out of the oven and stand for 15-30 minutes.
  • To make the gravy, add a teaspoon of dijon mustard, 2 tea spoons of gravy granules and two tablespoons of water into a pan on a low-medium heat. Pour in the juices and the red onions from the bottom of the roasting dish and allow to thicken gently. Serve generously on top of the meat.

Notes

For beef, it's essential to cook on a high heat for 20 minutes to start off with. If your meat isn't exactly 1kg, in addition to the initial first 20 minutes, roast for 15 (rare) or 20 (medium) minutes per 450g.
 

Let me know what you think, and if you have any go-to Sunday roast tricks up your sleeve!

Enjoy, Millie xx

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