WALNUT ANCHOVY CHINESE LEAVES, Vegan opt

Stunning salad with flavours and textures matching its exquisite appearance...

Purple Chinese Leaf Salad with Walnut Anchovy Dressing, Asian-style 

Here's a fabulous salad - with vegan option - that is astonishing in its physical beauty and its stunning flavours and textures.

The beautiful purple leaves are simply a novelty version of the usual pale green Chinese cabbage (also known as Chinese leaves or Napa cabbage).

The flavour and texture of the coloured Chinese leaves* are not affected by the colour; they are still super juicy and crunchy and mildly sweet.  But in this recipe they are drenched in a superb walnut dressing** studded with anchovies and given an Asian twist with ginger and flaked chillis.  That takes the salad to a stratospheric levels in terms of flavour. 

Buy good anchovies that are not saturated in salt.

A vegan version replaces the anchovies with sun-dried tomatoes or olives but you'll need at least a generous tablespoon.   Whatever you choose, this salad won't be forgotten in a hurry.

Of course, ordinary Chinese leaves will work just as well - it'll still taste superb but just won't look as pretty.


Cost: max £2.50'ish   
Serves: 4; recipe halves nicely

Ingreds:
  
Sauce
   3/4 cup walnuts
   2 oil packed anchovies drained & finely chopped OR 1 generous tablespoon sun-blush tomatoes or olives
   1/4 cup oil, ideally made up of 3/4 peanut oil, 1/4 olive oil
   finely grated med clove garlic 
   1/2inch/1cm peeled ginger, finely grated
  
   2 tbsp white wine vinegar
   zest of lemon or lime
   1 tbsp lemon or lime juice
   freshly ground pepper, a little salt
   
   1/2-1 small chilli, de-seeded, membranes removed, finely diced OR generous pinch of chilli flakes

Salad  
  Chinese leaves
  2-3 med beetroot, peeled and sliced
  4 radishes
  stick celery, peeled & finely sliced
  1/4 cup fresh parsley

Method:

1. Toast walnuts 5 mins in moderate oven; watch them carefully; they go from nicely brown to overdone in a heartbeat; cool
2. Coarsely pulse half of the walnuts, the anchovies, oil, garlic & ginger 
3. Stir in vinegar, citrus zest and juice, pepper & salt
4. Coarsely chop (or leave whole) remaining walnut pieces 
5. Arrange salad ingredients prettily on a plate, drizzle over dressing
6. Scatter over walnuts, parsley and chilli if using

***M&S £1.50
*adapted from BA magazine

Tips:

• make this go further with cooked brown rice, yellow peppers & an extra anchovy, finely sliced.  Amazing.

• the walnut sauce transforms into a gorgeous sauce for pasta; leave out the ginger, add a few fresh tomatoes sprinkled with olive oil and salt, and plenty of basil.  

More salads and vegan/vegetarian dishes on NavBar/Recipes II...

Please leave a comment in the box below

Copyright: These salads have been designed by B M Lee/ Bright Sun Enterprises and may only be reproduced in home kitchens.  Not for commercial use.

GINGER & LEMON THROAT SOOTHER, low/no sugar

Here's a soother for a hacking cough that's low/no sugar, fat & preservative free

first posted 13 October 2015

Why go to the pharmacy when you can make this delicious throat soother for pennies!
'It really helps my throat and taste so pure.' Taster

This gorgeous drink is both medicinal and a refresher.  And it has hardly any calories and no cholesterol!

It will help soothe a sore throat and can reduce coughing.  It tastes quite wonderful but extra sweetener can be added for kids.

Fresh ginger

You'll need fresh root ginger. Pale, unwrinkled, firm roots are best.  Buy loose from a trusted supermarket or market stall but try to avoid ginger in sealed plastic bags.  

Some ginger will be in large pieces with lots of knobs coming off the main stem.  It's perfectly okay to break off a piece more suited to your needs. 

Peel the ginger before use by running the edge of a spoon down the skin; it will fall away. 

The traditional way of making Ginger tea involves a lot of steeping and cooking to make a paste. This 67 version is much simpler but no less effective. 

Cost: pennies

Serves: 2 as a drink; many in cordial or cocktails

Ingred:

   1 1/2 teaspoons peeled, grated or minced ginger

   grated zest of half a lemon

  

   1 1/2 cups/300ml boiling water

   1/2-1 tbsp maple syrup, honey or sugar (opt)

Method:

CHERRY CORDIAL, no sugar syrup; adults, kids & teetotal options, wallet friendly

Add fizzy water OR prosecco/champagne to this jewel bright cordial for a thirst-quenching fruity drink 

An intensely refreshing Cherry Cordial (with cherry ice cube)
'Really perks up a vodka' 'would be good for Pimms!' 'Lovely to look at and drink!' Tasters

Kids will love this low-sugar fruity fizzy drink but so will adults if they add vodka, prosecco, champagne or white wine.

So many recipes for fruit cordials require time-consuming high-calorie sugar syrups.  This one, adapted from Damned Delicious, doesn't, and that means from start to finish it's ready in 15 minutes.  That will quell the clamour from thirsty demanding kids.

For a treat, garnish with a cherry frozen in an ice cube.

Cost: £1.50
Makes: 6-8 glasses but multiplies easily

Ingred:
    3 oz/85gm fresh cherries, without stones (the dark red ones are best for this)
    1/2 cup fresh lemon or lime juice
    1/4-1/3 cup sugar (to taste)
    1 tbsp fresh mint leaves

    white wine/grape juice  or prosecco or champagne or sparkling unsugared water

    Garnish: cherries frozen in ice cubes or fresh mint leaves and/or fresh berries

Method:

1. Blend cherries, lemon/lime juice, sugar & mint till completely broken down
2. Pour through a fine meshed sieve; allow to drain through; push/stir remainder with a spatula, scraping the pulp from underneath into the mix
3. Refrigerate
4. When ready to serve; pour 2-3 tbsp into a glass, add liquid & ice OR Pour 8-12 tablespoons of cordial into a jug and add 4 cups of liquid plus ice  
5. Top with fresh cherries, cherry ice cube and/or chopped mint leaves

Comments:
The cordial really perks up a vodka and fizzy water.  The blend of fruit and mint works really well.' Political Agent
'It's so pretty and delightfully refreshing.' Retired writer

    More drinks on Nav Bar/Recipes 1/Drinks....

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission. 

CAULIFLOWER & TOMATO CASSEROLE, Low-fat & cholesterol, healthy, veggie option

This stunning unexpected cauliflower casserole is a sassy, healthy version of an old favourite that will please kidults who normally don't like vegetables

'A wholly unexpected but absolutely fabulous dish that doesn't even taste like cauliflower.'
 'Great dish! It almost came across as light pasta.'  Tasters 
(This photo contains ham)

Cauliflower with Tomatoes and Goats Cheese raises the bar for boring old cauliflower.   It not only manages to be low in dairy and saturated fat, it also avoids the pool of cauliflower liquid that often languishes at the bottom of cauli dishes. 

The recipe is adapted from American cook Martha Rose Shulman, currently writing for the New York Times.  Her cookbook, The Vegetarian Feast, sadly out of print, has been used as reference in the blogger's kitchen so often it's falling apart.

Cauliflower with Tomato and Goats Cheese relies on tomato - not cheese - sauce.  Cheese isn't banished but the small amount in this recipe comes from goats.  

Goats' cheese has no cholesterol per normal serving and half the fat of cheddar.  But it adds a full-bodied sophisticated flavour.  

The dish is a meal in itself with a simple side salad or, as a side to chicken or pork.  And 67's guess is that kids who don't like veg will love this.

Cost: £3.50
Feeds: 2-4, easily doubled

Ingred:
   1 medium cauliflower
   pepper & salt

Tomato Sauce  (or your own recipe or a good ready-made brand equiv 425-510gm/15-18oz can ) 
   2 tbsp olive oil
   1 small red onion or 6-8 spring onions whites only, finely diced
   1 large garlic clove, grated 
   1 tsp fresh or 1/3 tsp dried thyme
   1x425gm/15oz can chopped tomatoes in juice
   1/4 tsp  cinnamon
   1/2 tsp coriander


  generous handful shredded ham hock, ham slices or pastrami (opt)

  2 med fresh tomatoes, seeds removed, in large dice (opt)

  2 eggs 
  2-3oz-/60-90g Chevre or soft goats cheese OR reduced fat mature cheddar

  1/3 cup Savoury Breadcrumbs (opt)

  garnish:  2-3 tbsp chives or minced parsley

Method:

1. Preheat oven to 230c/210fan/450f/gas7; line good-sized baking sheet with greaseproof or foil
2. Remove bottom and leaves of cauliflower; cut into slices 1/3in/barely 1cm thick; florets may fall off but that's ok; toss in 1 tbsp olive oil, pepper & salt.  If including ham in casserole, salt sparingly.  Place cauliflower on baking sheet in one layer
3. Roast 10-15 mins, flipping after 8mins, 
4. Home-made tomato sauce: saute onion in lightly sprayed pan over med heat 5 mins; add salt, garlic & thyme, stir 30sec to a min; add tomatoes, cinnamon, coriander, p&s; simmer over med low heat, stirring frequently 10-15 mins or until tomatoes are cooked down; taste and adjust seasoning; set aside
5. When cauliflower is al dente - the tip of a paring knife will encounter some resistance - or small florets are browned, divide slices into smaller pieces, making 2 generous cups; transfer to a large bowl; stir in meat if using.  (The cauli can refrigerated at this stage up to 2 days ahead but the less time in the fridge, the better)
6. When ready to complete cooking, turn oven temperature to 190c/170fan/375f/gas5
7. Oil a 2 pint/1 quart baking dish
8. Stir tomato sauce and fresh tomato dice into cauliflower mix 
9. Scrape into dish
10. Beat eggs, add all but 2 tbsp goats cheese; pour over cauliflower
11. Dot top with remaining cheese
12. Bake 30 mins; ten mins in, scatter over breadcrumbs if using
13. Garnish with parsley or chives

Comments:

'It was great.  The cauliflower almost came across as light pasta and definitely didn't retain the 'cauliflower taste.' It even tasted a bit sweet.' 20-something fund raiser. 
'A wholly unexpected but absolutely fabulous dish that doesn't even taste like cauliflower.'

Tips: 

• the frugal can replace goats cheese with reduced-fat mature cheddar  
• if you're in a rush or haven't any home-made tomato sauce,  a good store/deli bought tomato sauce will be fine

         More vegetarian/vegan on NavBar:Recipes II (bottom of page) 

Please leave a Comment in the box below

This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.    

WHEAT & YEAST FREE OATMEAL MOLASSES BREAD, easy peasy, double duty

You won't taste the oatmeal or molasses in this fabulous easy more-ish bread 

updated Dec 19

Slightly wonky shaped Oatmeal Molasses Bread/Rolls 
'Lovely and moist; once you start you want to eat it all.' 'I really like it; I never eat bread as a snack but I did with this.' Tasters

Here's a heart-friendly bread with a wonderful taste and texture that's full of fibre and vital nutrients. The bread is typical of Irish soda breads and tastes unusually good.  The molasses and oatmeal are barely noticeable but adds a layer of sweet smoky flavour.     

Oatmeal is considered a whole grain powerhouse and helps reduce bad cholesterol.  Doctors recommend eating it daily so if porridge or granola is no longer rocking your boat, Oatmeal Molasses Bread is a wonderful substitute.

Nutrient-rich molasses is high in iron, calcium and potassium. Though it is a sugar, it's low on the glycemic index, causes fewer spikes in blood sugar and can be a healthier option for diabetics. 

The recipe calls for spelt flour but common wheat can also be used. Replacing 1/3 of the flour with wholemeal adds more health-giving fibre.

Cost:  £3-ish (2019)
Makes: one good sized loaf plus 5-6 rolls but recipe halves nicely

Ingred:
    14oz/390 gm plain spelt flour OR 9.5oz/275 gm white + and 4oz/115gm wholemeal 
    3oz/90g oatmeal, blitzed in a blender till fine if poss
    1 tsp baking soda
    1 tsp salt

     4oz/113gm cold dairy or plant butter, in small cubes

    400ml buttermilk* LESS 1/4 cup/60ml
    1/4 cup/60ml molasses
    1 extra large egg, beaten

    Optional extras: zest of an orange
                            generous couple of handfuls sunflower seeds

    Garnish: oatmeal

Method:

1. Preheat oven to 375f/190c/170fan/gas5; lay a strip of greaseproof paper along the bottom of the bread tin, overlapping the sides; if the tin is metal, grease the sides 
2. Mix dry ingred in a large bowl; add butter and rub together (or process) until butter resembles peas
3. If using orange zest/sunflower seeds, add here; mix
4. Whisk buttermilk, molasses & egg; beware molasses sitting on the bottom
5. Make a well in the dry ingred; add liquid, stir well until it is absorbed (this may take a few mins); the mix will be thick and unwieldy
6. If making a medium loaf & several rolls divide dough in 2
7. If making a good-sized loaf and a few rolls, divide dough accordingly
8. Scrape mix into bread tin; sprinkle with oatmeal
9. Roll the rest of the dough onto a heavily floured board; scrape together, blending in extra flour; cut into fingers
10. Bake bread for 45 mins, turning the tray once; release bread to check underside; if it does not sound hollow when tapped, cook a further 10 mins bottom side up
11. Bake rolls 30-40 mins

Comments:
'The bread is lovely and moist. Its only drawback is it's a bit crumbly but ...once you start you want to eat it all.'  Middle aged political agent
''The roll is sweet; I really like it. It feels weighty but doesn't eat heavily.  I never normally eat bread like a snack but this I was happy to.' 20-something fund raiser

Tips:

• *replace buttermilk with 3/4 0-fat yoghurt plus 1/4 water Or, in a pinch,   milk plus 2 tablespoons lemon juice or vinegar, left 15 mins (fortified plant milks also work well here)
• the bread is excellent thickly sliced, in a toaster, OR under the grill
• it perfectly complements strong cheeses - double Gloucester with chives and onion OR Gorgonzola OR Cambozola  

More free-of-common wheat on Nav Bar: Recipes II  (bottom page)

                        

Please leave a Comments in the box below 

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission. 

STIR-FRIED HARVEST VEG,

Mark the passing of summer with a vivid bowl of Harvest Veggies
                                            Scroll down for more Recipes ...

Corn off the Cob, peppers and fresh peas celebrate the harvest

photo 24/8/16

Fresh corn on the cob and fresh peas are plentiful in the shops right now; take the opportunity to enjoy them at their best.  

Teamed with bell pepper and a few leftover french beans, the corn and peas were combined in a quick stir-fry to accompany poached chicken.  Leftovers were bound together with yoghurt-mayo and basil to make a delicious salad.

It's very easy to put together and takes only a few minutes to cook.

Cost: £2
Feeds: 4-6 as a side

Ingred:
    2 cobs corn
    1 whole red pepper
    160 grams fresh peas, out of their pods 
    any other raw veg (opt); in this case, chopped green beans

    pepper & salt

    2 tbsp water

Method:

1. Stand the cobs of corn on their bottom; slide a sharp knife down the sides, neatly removing the niblets and leaving the cob naked  
2. Top and tail the pepper, de-seed, and cut into small dice, a bit larger than the corn niblets
3. Heat a frying pan over high heat
4. When the pan is hot, spray generously with olive oil; toss in corn, pepper, peas and any other raw veg; reduce heat to med high
5. Stir fry rapidly for 2-3 mins, adding a tablespoon of water to prevent catching
6. Test for doneness; season with pepper & salt
7. Decant into a serving dish

Tips:

• frozen peas and packaged corn can replace fresh
• turn leftovers into a salad by binding but not drowning the mix with yoghurt mayo and a tsp of fresh shredded basil or 1/4 tsp dried

                                          

Like this? Hate it? Comments or questions, pls email b67goingon50@yahoo.co.uk and say if they can be included in the blog                                         

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission. 

FRUGAL SAVOURY SARDINE WHEELS, No sugar, low preservative, LIght wholemeal, opt for free of common wheat

Sardine pinwheels: rich, zesty twist on sardines on toast...

updated 11/25; photo 2021

Unusual riff on Sardines onToast
'Very nice flavoursome biscuits. Would eat these anytime.' 20+ designer

Sardines have to be one of the most nutritious tastiest foods ever - and even though prices have rised, they're still good value.  At £1.20'ish per tin (2025)  they producing enough healthy good-sized biscuits for two or 3. They're perfect for a student budget or small household.

A serving of sardines contains:

• 23 gms of protein
• loads of heart-friendly omega-3 fatty acids
• good levels of important-for-health calcium, iron & potassium

And is...

• low in salt
• near the bottom of the ocean food chain and relatively free of damaging levels of mercury & other sea toxins
• sustainably fished 

They're also recommended by medics for kids and pregnant women.  

The ideal way to eat sardines is fresh from the sea and grilled in the open air on a  Mediterranean beach(!).  

Most of us, however, have to rely on tinned sardines, often working in a small kitchen.  Supermarket own-brand are pretty good but the higher the price, the better the taste and texture.  If higher end sardines float your boar, you'll find them in artisanal glass jars or tins usually containing small well-formed sardines in extra-virgin olive oil.

Whatever your choice, sardines make great instant meals: squashed on toast with a bit of melted or creamy cheese, alongside a side salad or in a tasty main course salad.  

This 67 recipe is a little different.  The fish are mashed with mustard and rolled into rich higher-fibre scone dough, baking up with crispy outsides and wonderfully soft savoury insides. Pretty and scrumptious (see photo), they are great as an afternoon snack or providing a hit of protein alongside vegetable soups.   


Cost: £2.50'ish (Dec 2025) 
Makes: 8-10; recipe multiplies easily

Ingred:

    1/2-1 tbsp yoghurt-mayo or mayo
    1 tsp Dijon or wholegrain mustard
    pepper & salt
    lemon zest (opt)

    1x 120gm sardines in tomato sauce* (if you can't find sardines in tomato sauce, use drained plain but add a scant tbsp tomato paste mixed into max amount of yoghurt mayo or yoghurt)

    4oz/115gm plain wheat or spelt flour
    2oz/55gm wholemeal flour
    1 tsp baking powder
    1/4 tsp salt

    2 1/2oz/71 gms cold dairy or plant butter, cubed (if using plant butter, add an extra teaspoon fat)

    
    1 egg, beaten
    3 1/2 tbsp very cold dairy or plant milk (67 prefers almond) (if using spelt flour, reduce  milk by a generous tbsp)

Method:

1. If you like (and 67 does) remove bones, liver and lose scales from sardines; set aside. 
2. Check the  tomato sauce, some brands are watery - if that's yours, pour the sauce through a tea strainer to make it thicker. If using plain sardines, add a tbsp tomato paste.
3. Mix mayo, mustard, pepper & salt, lemon zest and tomato paste if needed in a medium bowl.  
4. Add sardines.  Mash gently with a fork until texture is slightly coarse; set aside 
5. In a separate bowl, mix dry ingred; rub or process in fat until the mix is the size of peas; make a well in the middle
6. Preheat oven to 200C/180c fan/400f
7. Mix milk, egg and lemon zest, if using; pour into flour
8. The mix will form big clumps; bring together with a fork as best you can; dump the contents out onto a lightly floured board
9. With floured hands, bring the clumps together, gently flatten,  loosely fold the left side onto the middle and the right side on top of the middle (forming a 3 layered rectangle.).  Make a quarter turn, repeat twice.
10. Pat dough until it's 1/2inch/1.5 cm thick and forms a rectangle roughly twice as long as it is wide
11. With the long edge toward you and leaving a half inch clear all round,  spread sardine mix evenly to edges  
12. Either roll up tightly and slice thickly;  place on an ungreased tray
13. OR mentally divide rectangle into thirds,  fold one side over the centre and the other side on top; press one side lower than the other and slice (as in photo above); place on a greaseproof tray
14. Bake in the centre of oven 12 mins or until golden brown
15. Leftovers can be reheated in a moderate oven 5-10mins.

Tips:

• Some cooks add a few teaspoons of finely chopped cleaned celery to add texture 
• option for free of common-wheat: replace with spelt flour but the dough rectangle might be smaller (but still tasty).  
• *67 favours M&S Portuguese sardines in tomato sauce (£1.20 Nov 2025 );  prices are similar at all supermarkets 
• this recipe also works in an air fryer but reduce temperature a little and place the slices near the bottom of the air fryer

Some nutritional info from http://summertomato.com

More frugal recipes on NavBar/RecipesI

Please leave a comment in the box below

         .

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission. 

CRISPY UNFRIED 'CHICKEN' FINGERS, Vegan, low-salt, low preservatives for kids & the infirm + adult canapés

These tasty crispy low-fat morsels make a cheerful and healthy meal for kids' and the infirm or, with a little twist,  go double duty as sophisticated adult canapes

 'Chicken' Gougons with ketchup & mayo served in the style of 'Sam-Cam-lite' 
 Take that, Miriam C!  

For many people, tofu is still a world of mystery albeit a tasty one encountered in Chinese restaurants. Treated right, it is a great meat substitute -- low in fat and deliciously savoury, easily absorbing flavours.  At least one carnivore has been converted by a 67 recipe using this eco-friendly food (Chilli Broccoli and Tofu)!

Tofu is popular with vegans who use it in desserts, sauces and other exotic ways.  67 usually sticks  to tried and trusted recipes: marinaded in sherry, soy sauce, ginger and garlic then stir fried, or cubed in soups. 

But not this time.

Here's a Double Duty recipe for 'chicken' gougons that provides an appealling lunch for small fussy eaters AND turns into a sophisticated canape with a boozy peach dipping sauce.

If you're thinking about the gougons for sandwiches, you can make the gougons thinner.

Preparation starts the night before.

Cost: £3.50'ish (6/23)
Serves: 2-3 kids for lunch or a small platter of canapes

Ingred:
    280 gms firm organic tofu, in fingers (4 horizontal slices, each cut into 5-6 fingers; try not to make the fingers too fat - their 'chickenness' is easily lost)

    1/2 cup unstrained 0-fat yoghurt
    2 tbsp Dijon mustard
    1 med clove garlic grated
    2-3 tbsp finely minced onion
    1/2 tsp salt  
    1/4 tsp pepper
    1 tsp celery salt

Then: 
    1/2 tsp smoked paprika
    1/4 tsp thyme
    1/2 tsp oregano
    1/2 tsp cumin
    1/3 tsp dried coriander 

    OR 1 1/2 tsp Cajun seasoning

    2/3 mug of breadcrumbs (67 used home-made from light wholemeal spelt buns but Japanese panko crumbs are also good)  


Method:

1. Mix yoghurt and spices
2. Pour half into a glass tray
3. Carefully place fingers in the mix
4. Cover with the other half of the yoghurt mix
5. Cling film & refrigerate 4 hours or overnight
6. Preheat oven to 450F, 220fan, 250C
7. Prepare 2 trays - one for baking, one for breadcrumbs
8. Spread half the breadcrumbs in one tray and, using a fish slice/spatula, carefully remove fingers from yoghurt and place them on the crumbs; cover with the rest of the breadcrumbs, patting them on to the sides if necessary
9. Generously spray the baking tray with olive or veg oil; transfer breadcrumbed fingers to the baking tray 
10. Lightly spray top of fingers with oil
11. Bake 35 mins, turning the fingers once
12. Serve with ketchup (homemade if possible) and yoghurt-mayonnaise (the photo shows store-bought ketchup and mayo; the blog supports SamCam!)  

ADULT 'CHICKEN' CANAPES

1. Increase spices to: 

      1 tsp smoked paprika

      1/2 tsp cayenne

      1/2 tsp thyme

      1 tsp oregano
      1 tsp cumin
      1/2 tsp dried coriander OR

      2-3 tsp Cajun seasoning

2.  Boozy peach (or nectarine), chilli & mint dipping sauce
    
    1 large ripe peach/nectarine, stoned, coarsely chopped
    1/3 raw yellow pepper, slightly less in weight than the peach
    2-3 tablespoons red onion
    1 tsp fresh mint or 1/3 tsp dried
    zest and juice of half a lime 
    brandy to taste, at least 1/4 cup
    1/2 tsp maple syrup (opt)

1.  Blitz until smooth with stick or bowl blender
2.  Refrigerate a few hours, pref overnight for flavours to blend
3.  Taste; add pepper and a bit of salt

Tips:

• the peach dipping sauce goes well with anything spicy; for kids, leave out the booze, slightly reduce the bell pepper and red onion and increase maple syrup
• hard peaches can be sauteed lightly in a little butter 2-3 mins or beginning to soften
• in winter, tinned peaches in juice, not syrup, are fine

Please leave a Comment in the box below              

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

    
   

POACHED CHICKEN, for the anti-rubber-chicken brigade and especially the ill and infirm, Easy-peasy

Chicken, Jim, but not as we know it!  Astonishingly succulent, sweet, tender chicken   

first posted Jan 2016/updated 6/25

Clean, lean, moist and mean: Poached Asian Chicken 
with Ginger Spring Onion Dip, soy sauce & oyster sauce

  

Don't be put off by the simplicity of this recipe; chicken cooked by poaching is silken and velvety, succulent and tender, bringing out the 'chickeness' of chicken.  It is  so moist and delectable, people will wonder whether it's a special breed of chicken. 

The tender, yielding flesh provides a pillowy vehicle for a trio of bold sauces: piquant ginger and scallion, oyster or hoisin sauce and reduced salt soy sauce.   

Every family in Asia has a version of this dish; it's health-giving and easy to digest.  Prepared several hours in advance, it's ideal for buffets; it also provides an excellent cold or/room-temperature alternative to blazing hot meats just off the barbecue. 

This chicken is also a wonderful low-cal/cholesterol de-tox food, more like a  delicacy than boring old rubber chicken.  And you end up with a glorious broth for freezing.  

The chicken takes only minutes to prepare.  And, in a fuel-conscious world, cooking time last only twenty minutes; the residual heat of the stock does the rest.  Don't go over the resting time or hold back on the ice; the chicken can dry out otherwise.

Buy the best chicken you can, free-range at least.  A half chicken is better than pieces; a whole chicken is best.  This is not a frugal dish but it is a memorable one.

Cost: from £6-7 (M&S higher welfare) up to £15'ish (organic) (Note: kosher chickens are fab but cost more Panzers or Kosher Kingdom)
Serves: about 6-8 with sides

Ingred:

   1 whole chicken 1-1.5k/ 2-2.33 lbs, skinned

   6 slices ginger 1/4 in/1/2 cm thick
   6 spring onions, floppy leaves removed and bottoms trimmed, cut in three
   6 whole peppercorns or 1/2 tsp coarse black pepper
   a splash of dry sherry/white wine/white grape juice (opt)

    English Bibbs (soft) lettuce

Ginger & green onion Sauce
  3 tsp grated ginger
  6 tbsp finely chopped white spring onions
  3 tbsp groundnut/peanut oil
  1 generous tsp grated garlic (opt)
   

Method:
(You'll need a pot large enough to cover the chicken with liquid; a vertical stock pot is ideal but any large stock pot will do.) 

1. Set aside chicken skin for chicken scratchings
   
2. Place chicken in stock pot; cover with water
3. Bring to the boil; skim off froth; reduce heat to low; the water should be bubbling slightly
4. Add green onions, ginger, pepper & sherry, if using 
5. Cover with lid; simmer 20 min
6. Turn off heat source
7. Remove pot from heat, set aside & rest 1 hour; the chicken will carry on cooking
8. Prepare a large bowl of iced water  
9. Remove chicken from broth and plunge into iced water; set aside
10. Strain broth through a sieve; discard vegetables & pepper.  Cool broth one hour then refrigerate overnight.  (Scrape off fat layer on top; use as broth within 3 days or freeze.)
11. Remove chicken from iced water; pat dry; discard cooling water 
12. Serve at room temperature on a large platter lined with English lettuce.
13. Carve flesh (see How to...Carve a Chicken).  Place leg meat underneath and breast meat on top in a pleasing mound. Serve with Ginger Scallion Sauce and Reduced Salt Soy Sauce and/or Oyster Sauce
14. Ginger & Scallion Sauce: Put ginger & spring onions in heatproof bowl; heat oil until very hot and pour over - the ginger and spring onions will sizzle.  Stir and decant into serving bowl 

Tips:

• If you don't have a large enough pot, use the largest lidded pot you have.  Cut chicken into sections: legs & breasts.  Proceed as above but reduce cooking time.
• Air fry ch
• Recommended brands for lower-salt soy sauce: Amoy & Pearl River Bridge

More chicken on NavBar: Recipes 1/Chicken

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.