chicken stock Archives

Italian recipes

Lasagne with Parmesan, mushroom broth and pesto

20 minutes

Soup recipes

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

30 minutes

Soup recipes

Cauliflower, leek and almond brown-butter soup with potato puffs

30 minutes

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Beans recipes

Sopa azteca (Mexican tortilla soup)

30 minutes

Chicken recipes

Chicken stuffed under the skin

1 - 1 1⁄2 hours

Chicken recipes

“No-cook” soya-poached chicken

5 minutes

Chicken recipes

Dijon-and-milk-braised chicken

1 - 1 1⁄2 hours

Apple recipes

Pork sausages with fennel and butter bean apple mash

30 minutes

Chicken recipes

No-carve lemon-and-garlic roast chicken

2 hours plus 15 minutes' resting time

Asian recipes

Curry ramen

15 minutes

Curry ramen

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 x 70 g sachet Massaman curry paste
4 cups chicken stock
Instant noodles (2 x 85 g packets) or 300 g egg or udon noodles
4 bulbs pak choi, halved
4 free-range eggs, hard- or soft-boiled

Method

1. Place the curry paste and stock in a medium saucepan.

2. Add the noodles and pak choi and cook for 2 minutes.

3. Serve with prawn crackers, and halved eggs.

Cook's note: I was surprised at how widely curry (kare) is eaten in Japan. It’s usually served with sushi rice and is generally quite mild. This beautiful golden curry ramen is great as a light lunch or supper. Serve with Japanese or rice crackers from Woolies.

Browse more Asian recipes here.

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Easy beef stew

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Leek risotto

The new bolognese

Lasagne with Parmesan, mushroom broth and pesto

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

Cauliflower, leek and almond brown-butter soup with potato puffs

Sopa azteca (Mexican tortilla soup)

Chicken stuffed under the skin

“No-cook” soya-poached chicken

Dijon-and-milk-braised chicken

Pork sausages with fennel and butter bean apple mash

No-carve lemon-and-garlic roast chicken

Curry ramen

Curry ramen

Ingredients

Method