I’ve been a little bit Jamie Oliver crazy lately. After purchasing the 15 Minute Meal Cook Book, I’ve managed to get through a handful of the recipes and I’m blown away at how delicious they have all been. I don’t time my cooking anymore ( 15 is never going to work for me, I’m wayyyy too slow) but I am loving the recipes. This one was sooo good, we made it two nights in a row.
1 tsp chicken stock powder
1/4 butternut squash (grated)
2-3 cloves of garlic
1 small piece of ginger
1 fresh chilli or 1 tsp dried chillie
1 tsp turmeric
1 heaped tsp natural peanut butter (mine was homemade just peanuts and peanut oil)
2 dried kaffir lime leaves
½ a bunch of fresh coriander
1 tbsp sesame oil
1 tbsp low-salt soy sauce
1 tbsp fish sauce
300g medium noodles
Vegetables (I used some corguette but I think it’d be rather flexible to whatever you have in the fridge
1 x 400g tin of light coconut milk
Chicken. Sprinkle the chicken with salt, pepper and five-spice. Bash with a rolling pin to flatten. Once ready, pop into a hot pan (great with sesame oil) and cook until nice charred. Drop honey over at the end, dip into sesame seeds and serve. EASY!
Noodle Laksa. Put about 1l of water into a large pan and throw in the stock powder. Tip in the grated pumpkin and let boil.
I use a pestle and mortar (processor would be easier but I’m too lazy to get mine out). Mix garlic, chilli, ginger, tumeric, peanut butter, lime leaves, coriander stalks, sesame oil, fish sauce and soy. Mix well into a liquidy paste. Pop the noodles and spice mix into the boiling water. Add veges. Cook until veges and noodles are cooked. Add coconut milk, check if it needs any soy or lime juice then remove from the heat. Serve with chilli, lime and coriander.