Today I am doing an Ode to Jamie Oliver! I am obssesed with his 15 Minute Meals show, and must have tried over a dozen of his tasty recipes. It is exciting to watch chefs on tv preparing gorgeous, impossible dishes in only 15 minutes flat. However, it takes us 45 minutes to replicate the same dish at home. Why? It is most likey because you don’t have editing and a twenty minute window segment. Jamie, a chef from London England, is a real power house in the kitchen. He moves from party apps to international dishes with grace and style, and his culinary brilliance adds a little sparkle to any kitchen he cooks in. After much deliberation, I have finally chosen one of his Asian-inspired dishes that I know you will try and love!
Thai chicken laksa with Noodles & Squash Broth
Cooks In 15 minutes (Lol)
Difficulty: Super easy
4 higher-welfare chicken thighs , skin off, bone out
1 heaped teaspoon Chinese five-spice powder
1 tablespoon runny honey
1 tablespoon sesame seeds
1 fresh red chilli
1 organic chicken or vegetable stock cube
1 butternut squash , (neck end only)
2 cloves of garlic
5 cm piece of ginger
1 fresh red chilli
1 teaspoon ground turmeric
½ a bunch spring onions
1 heaped teaspoon peanut butter
4 dried kaffir lime leaves
½ a bunch of fresh coriander
1 tablespoon sesame oil
1 tablespoon low-salt soy sauce
1 tablespoon fish sauce
300 g medium rice noodles
2 bunches of asparagus , (600g)
1 x 400 g tin of light coconut milk
Ingredients out • Kettle boiled • Griddle pan, high heat • Large lidded pan, high heat • Food processor (coarse grater & bowl blade)
On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper and the five-spice.
Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through.
Pour about 800ml of boiling water into the large pan and crumble in the stock cube.
Trim the stalk off the squash, roughly chop the neck end (don’t peel, and keep the seed end for another day), then grate and tip into the boiling stock.
Peel the garlic and ginger. Swap to the bowl blade in the processor and add the garlic, ginger, chilli, turmeric, trimmed spring onions, peanut butter, lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles.
Trim the asparagus and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off.
Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat.
Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.
*Recipe taken from Jamie Oliver’s 15 Minute Meals
I thought we would make it an Asian night just to spice things up in the kitchen. Experiencing food from around the globe broadens your palette, and gives you an appreciation for culture at it’s best. Food speaks volumes for the lives we live, and sheds a light on the importance of exposure to new people and different places. Embrace today, and make it meaningful in every way. Happy Tuesday everyone!