@annasfamilykitchen shares three warming recipes packed to the brim with nutrients and yummy goodness! Whether you choose to make Anna’s delicious comforting chicken noodle soup, or go bold with her delectably spicy cajun salmon dish, it’s sure to go down well with the kids.
Everyone’s favourite noodle soup is surprisingly easy to make at home. The ultimate bowl of comfort, I always start by flavouring good chicken stock with subtle Asian flavours then add noodles, any veg I have lurking in the fridge drawer, and finish it off with sliced roasted chicken breasts and half a soft boiled egg. It’s always worth making your own stock if you can be bothered to simmer your leftover chicken carcass with some vegetables (a leek, onion, carrot) and herbs.
Prep time: 30 mins Cooking time: around 40 mins
- 4 chicken breasts
- 5 tbsp soy sauce
- 3 tsp grated ginger
- 2 garlic cloves, crushed
- ½ litres good chicken stock
- 3 tbsp mirin
- ½ tsp Chinese five spice
- 4 nests egg or ramen noodles
- 300g green veg – tender stem tips, asparagus, green beans, mange tout & pak choi all work well
- 6 spring onions, shredded
- 1 chilli, sliced
- 2 eggs
- Fresh coriander leaves
- Mix together the soy sauce, ginger and garlic in a bowl and add the chicken breasts. Turn the chicken breasts over in the marinade and leave for at least 30 minutes ideally.
- Lower the eggs into simmering water and cook for 7 minutes. Lift them out and rinse under cold water so they are cool enough to handle. Peel them and set aside.
- Add the stock to a large saucepan.
- Remove the chicken breasts from the marinade and put them on a lined baking tray. Pour all the marinade into the stock. Also add the mirin and five spice.
- Roast the chicken breasts for 25 minutes at 180˚C fan.
- Simmer the stock for 15 minutes. Add the vegetables to cook in the stock for the last 5 minutes.
- Soak the noodles in boiling water for 5 minutes, then drain. You can cook the noodles in the stock too but they will get mixed up with the vegetables.
- Divide the noodles between 4 deep bowls. Keep them to one side.
- Add the vegetables to the other side. Pour over the stock.
- Slice the chicken breasts and add a sliced chicken breast to each bowl.
- Finish with the sliced chilli, half a soft boiled egg, shredded spring onions and coriander leaves.
Warm Roasted Vegetable Salad with Chermoula
This salad is hearty enough to have as a main course or you can serve it as a side. It pairs particularly well with a simple roast chicken or lamb. The Chermoula will keep in the fridge in an airtight jar for up to 5 days so it’s worth making extra. Again it’s so versatile – it makes a great dip and will liven up steaks, chicken, lamb, griddled halloumi and roasted peppers.
Prep time: 15 mins Cooking time: 30 mins
- 1 cauliflower head broken into florets
- 3 red onions, quartered
- 3 (approx 600g) sweet potatoes, cut into wedges
- 150g radishes
- 2 peppers, deseeded and cut into chunks
- 400g can of chickpeas, drained
- 150g kale, woody stalks removed
- 3 tbsp olive oil
- Salt and pepper
- 3 tsp ras el hanout
For the Chermoula: 1 garlic clove, 30g coriander, 30g parsley, 1 tsp ground cumin, 1 tsp ground coriander, 75ml rapeseed or olive oil, juice of 1½ lemons, 1 tsp sea salt
- Whizz together the ingredients for the Chermoula in a blender. Check it’s of drizzling consistency – you may want to add more olive oil.
- Toss all the vegetables (except the kale) with chickpeas, the olive oil, salt, pepper and ras el hanout on a lined baking tray. Roast at 200˚C (180˚C fan) for 25 minutes. Add the kale and roast for another 5 minutes.
- Drizzle with the Chermoula and serve.
Cajun flavours work so well with salmon. I made my own Cajun spice mix (it takes seconds) but you could use shop bought. I decided to use corn, avocado, cucumber, tomatoes and black rice for my salad. If you use a rice pouch, this is an uber healthy and colourful 15 minute meal. If you use dried black rice, it requires a bit longer (45 minutes) to cook but it’s worth the extra effort – if you count boiling rice as effort! (I sometimes do!)
Prep time: 5 minutes Cooking time: 10 minutes
- 4 x 150g salmon fillets
- Juice of 2 limes
- 3 tbsp olive oil
- 2 tsp honey
- 4 tsp Cajun spice mix
- 2 corn on the cob
- 1 large avocado
- 300g mixed tomatoes
- 1 cucumber
- Bunch spring onions sliced
- 400g cooked black rice (follow dried rice instructions or use 2 ready cooked pouches)
For the Cajun Spice Mix: ½ tsp chilli flakes, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground coriander, 1 tsp dried oregano, ½ tsp salt
- Cook the rice according to packet instructions. Cool.
- Simmer the cobs for 5 minutes.
- Squeeze the juice of one lime over the salmon fillets.
- If making your own spice mix combine all the ingredients.
- Mix 1 tsp of the Cajun spice mix with 2 tbsp of the olive oil and the juice of the other lime to make a dressing.
- Coat the salmon fillets with the remaining Cajun spice mix and drizzle with the remaining olive oil and honey. Place on a baking tray lined with parchment paper. Put in the oven at 200˚C for 8 minutes.
- To make the salad use a potato peeler to slice the cucumber and roughly chop the tomatoes and avocado. Slice the corn from the cobs.
- Combine the rice, cucumber, tomatoes, avocado, corn and spring onions then spoon into 4 bowls.
- Top with the salmon and drizzle over the dressing plus any juices from the tray