main course

Chicken noodle salad

~ Eloise Emmett ~ Leave a comment

1 small chicken
7 litres water
2 cloves garlic
1 knob ginger
1 onion
1 cup soy
1 cup white wine
1 Tablespoon sugar
Salad
1 cup cabbage
2 carrot
8 spring onion
1 cup rice noodles
½ cup fried noodles
10 leaves Vietnamese mint or mint
Dressing
2 tablespoons light soy
½ tablespoon sesame oil
2 tablespoon white vinegar
1 tablespoon vegetable oil
1 teaspoon sugar
In a large pot put the water, garlic, ginger, onion, soy, white wine and sugar and bring to the boil. Simmer for 20 minutes to infuse the stock and add the chicken, simmer for 15 minutes and then turn off, leave with the lid on tight until it cools down and it will continue to cook through. Refrigerate until cold.

Mix all the ingredients for the dressing together.
Shred the cabbage and finely slice the carrot and then cut into thin strips, slice the spring onions, cook the rice noodles in boiling water for about two minutes and cool, slice the mint. Toss all the salad ingredients with the dressing and chicken and serve.

 

Roast lamb, roast vegetables and pan gravy, part 6-side of lamb

~ Eloise Emmett ~ Leave a comment

 

This is the 6th meal from the side of lamb I got some carrots, parsnips, zucchini rosemary and garlic from my garden.

Lamb leg
4 sprigs rosemary
3 cloves garlic
1 wedge preserved lemon

2 tablespoons plain flour
3 cups beef stock
1 tablespoon chutney or plum sauce etc

Salt and pepper

6 cups Vegetables to roast such as pumpkin, parsnip, carrot, beetroot, onion, zucchini, sweet potato and potato

Make small cuts in the lamb and  insert rosemary, garlic and lemon. Pre-eat the oven to 180 C . Put the lamb in a baking dish and cook for 1 hour. Peel and cut vegetables into 3 cm pieces .

 

Take the lamb out and put in on a rack, put the vegetable in the baking tray and the lamb back on top and bake for a further 30 minutes. Now the lamb should be ready(for medium rare to medium) to come out and wrapped in foil to rest while the vegetables  finish cooking for about 10 minutes.

To make the gravy take the vegies out of the tray, put the tray on the hot plate on low heat and put the flour in, cook this to it is brown then add stock and chutney and season with salt and pepper and cook for about 10 minutes.