My partner Jim grew up on a mushroom farm, and I remember when I first met his family I wondered if they were lovers or haters of mushrooms after so many years of growing and picking them (they are still lovers!), I was surprised at how fast they...
I love soup, I have even been known to order it in the scorching hot summer. My ultimate soup would have to be a seafood chowder but a close second and a totally different soup that I totally love is the Thai Tom Yum Goong and Gai. I chose to...
Dinner one – Vanessa and I are big on roasts – they are huge time savers, good for the budget, and they are dinners you can prepare and shove in the oven with a kid hanging from your hip. You can’t really stuff them up (as long as you cook them for the right amount of time) and the smell wafting through the house is magic. It seems such a waste to throw away the chicken carcass after a roast. Their is so much flavour just waiting to be upcycled – if you don’t end up making this noodle soup the next night, either store the stock or broth in a sealed container. It will keep for 3-4 days in the fridge, or you could freeze it, if your chicken hasn’t already been frozen. These recipes are created for our families, however every family has slightly different tastes, so I’ve provided in the recipe other ideas, if you or your kids are not fond of certain ingredients. That’s the best bit about a roast, you can chop and change according to what you have on hand, or whats in season. So feel free to experiment a bit.
If your struggling to get meals on the table for your family – seriously get into roasts!
Recipe type: Easy Dinner
Cuisine: Asian inspired roast
What you need
1 chicken, whole
1 tablespoon fresh ginger, grated
3 cloves garlic, crushed
2 lemons, rind and juice
1 tablespoon olive oil
1 broccoli, cut into florets (or use broccolini or cauliflower)
4 bunches bok choy, thick stems removed and leaves separated (or use spinach, kale, swiss chard, silverbeet, chinese cabbage)
¼ cup water
Splash of sesame oil
¼ cup of store bought Tamari seeds/ nuts – These are sunflower, pumpkin and sesame seeds toasted in Tamari soy sauce (or make your own here)
handful coriander, fresh
How to make
Preheat oven to 180C
Mix all the rub together and rub all over the chicken with clean hands. To add more flavour, make a cut through the skin and rub directly onto the meat.
Put the squeezed out lemons up the chicken cavity.
Roast the chicken in a baking dish for 1 hr or until golden.
Start this ten minutes before the chicken is served.
In a frypan add broccoli and place bok choy on top and add the water, steam fry for 5 minutes until bok choy is wilted. Drain water, add a splash of sesame oil. Add nuts and fry for a few minutes.
Place chicken on a serving dish and spread the broccoli and boy choy around the chicken. Scatter coriander.
Serve with steamed rice.
Dinner two – So, now we move onto tomorrow’s lunch or dinner, and not only are you using up the entire chicken (even if all the meat has gone, the carcass provides the basis for your next meal) you get a totally different lunch or dinner tonight, with all the infused flavour of lemons, ginger and garlic. Again, this dish can be tweaked to suit your family. Choose vegetables or noodles that you like to use. The important aspects of these recipes are to make the most of your ingredients. Use up leftovers, make your meal go further. Save money, save time but eat well. Enjoy, Ingrid
This recipe is made from last night’s leftover roast chicken. It provides the next day’s lunch or dinner and uses up the entire chicken. All the flavour’s from the roast, make this noodle soup stand out boldly.
Recipe type: Soup
Cuisine: Asian style
What you need
Chicken broth/ stock
Chicken carcass (remove any excess chicken and set aside)
6 litres water
3 star anise
3 cloves of garlic, peeled and smashed
3 cinnamon sticks, broken in half
200g noodles ( I used egg noodles)
1 can of baby sweetcorn
1 cup of red cabbage and carrot, shredded or grated
2 tablespoons light soy sauce or oyster sauce
1 teaspoon sesame oil
handful of coriander, fresh
How to make
In a large pot add water, chicken carcass, star anise, cinnamon sticks and garlic.
Bring to the boil, and then simmer for 2hrs. Skim off any fat and sieve.
Allow to cool for 30 minutes before placing it into fridge or freezer.
Freeze stock for another day or keep in the fridge for tomorrows night’s dinner.
Bring your broth to a simmer, add baby sweetcorn, red cabbage, carrot, and noodles, soy and sesame oil and any leftover chicken
“This is the perfect recipe for when you’re feeling a little skint, or under the weather. A bowl of this will right all wrongs.” How can you not make this soup when its described by Kate like that? Author of Finger, Fork & Knife, she describes this recipe as honest with nothing to hide. It’s made from lots of pantry staples and sounds delicious. This soup is going to be my winter pick me up! Vanessa
I love how this image takes you to another place, you know the place where you may have written that first novel, or in my case – our first cookbook! The pic and recipe Winter-y Spicy Roasted Tomato Soup is the work of the very talented Gabriela from What Liberty Ate food blog. She says ‘don’t compromise it and go all the way to roast the bell peppers, tomatoes and garlic, it will give a distinct flavor to the soup.’ I hear ya Gabriela! Ingrid