Tuesday, 2 September 2008

02.09.08: Asian fusion broth with rice noodles and grilled chicken

She is really patting herself on the back for finding this one: Jamie Oliver's fusion broth with dry-grilled chicken plus ginger, Chinese greens (bok choi), and rice noodles. Salad of pear, radish, and spinach, watercress etc. welcomed a celebrity cheese tonite: herbed feta from Spitalfields on Sunday, seasoned with a brined chili.

And check out those grill marks!

SHE SAYS: I knew we'd be having a few decadent meals this week and chose this as a lighter in-between. But the virtuous brothy bowl turned out to be a full-bodied flavour attraction that I would gladly make regularly in the colder months. (Serendipitously, it's quite cold out there tonite.) simply boiling ginger and garlic with top-notch boullion, and drizzling just a little light soy sauce over, made this so slurpworthy, and dry-frying the chicken added big, outdoorsy grilled taste - not easy to achieve on a tiny, indoor stove. The market feta lived up to expectations as salad star, more creamy than crumbly, with subtle, pleasingly metallic chili notes.

HE SAYS: Like a Thai noodle soup, this bowl of wonderfulness hit the spots that needed it most: rich savoury broth, generous chunks of grilled smokey meatness, unfussy plain noodles to surround the flavas and a chili, ginger and garlic kick to grab your attention. This was another summer winter warmer and I savoured every last bit, going back for seconds and thirds. The feta couldn't be better(ed) in the salad and we ate every last delish little bit of it.

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