Tag Archives: stir fry

Chicken With Salami

Some nights you just need something quick that uses up what’s in the fridge.

This concoction is great popped on top of a big salad.

I’ve used a felino salami here but just use any salami that you enjoy eating.

Serves 6.

Ingredients

800g diced chicken, breast of thighs

200g salami, finely diced

1 medium onion, cut into thin wedges

Pinch chilli flakes

Salt and pepper

100g baby spinach

Method

Heat a large, non stick pan over medium heat.

Once hot, add the salami and fry until the fat begins to render. Now add the onion and cook until just beginning to soften.

Using a slotted spoon, remove the salami and onion from the pan and set aside.

Turn the heat up to high and add the chicken, season with salt and pepper and sprinkle over the chilli flakes.

Cook until the chicken is golden and cooked through.

Return the salami and onion to the pan, stir through.

Add the spinach to the pan and stir through, as soon as it wilts serve.

Baked Salmon with Noodles and Bok Choy

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We all love a stir fry but I don’t think that salmon is the best fish for it so instead I bake the salmon having marinaded it in stir fry flavours and then use the marinade to flavour the noodles.

The boys eat mountains of noodles, the quantity in the recipe is very high, regular appetites might be nearer the 450g mark!

For the gluten free option I use rice noodles.

Serves 5.

Ingredients

5 salmon fillets, boned

50mls gluten free soy sauce or Tamari

30mls dry sherry or Chinese rice wine

Large thumb sized piece of ginger, peeled and grated to give 25g

2 garlic cloves, grated

5 star anise

60mls sesame oil

300g Bok choy, leaves shredded, stalks cut in half lengthways

4 large spring onions, white part, finely sliced

550g dry noodles, cooked

Method

In a dish that will fit the fish snugly, grate the ginger and garlic, add the soy sauce and sherry.

Place the salmon fillets in the marinade and turn to coat, pop the star anise into the marinade.

Refrigerate for 4-6 hours.

Take a large piece of tin foil, lay it out and top with a slightly smaller piece of baking parchment.

Preheat the oven to 180 degrees Centigrade.

Remove the salmon from the marinade, wipe off any excess ginger and garlic. Line the salmon fillets in the centre of the baking parchment and top with a star anise.

Bring the parchment up and over to enclose the salmon and then bring the foil up to help seal it, the fish is to bake in a mini tent.

Pop the package on a baking sheet and place in the oven, bake for 10mins, allow to sit while you finish the noodles.

Heat a large wok or frying pan over high heat, add the sesame oil, once smoking, add the marinade and cook until fragrant.

Next, add the bok choy stems and spring onions and stir fry for 1 minute.

Add the cooked noodles and bok choy leaves and stir fry for 3 mins.

Chicken Chow Mein

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Once the chopping is done, this becomes a very fast dinner.

I alternate the veggies depending on what’s in the fridge or freezer, defrosted frozen peas, bak choy, spinach, edamame, pepper or capsicum.

We have a bowl of these plain noodles and the boys then choose sauce to go with them, none of which are authentic but I don’t think the noodles are either! Current sauce choices are sweet soy sauce, from Indonesia, sweet chilli sauce from Thailand and sambal olek, chilli sauce from Indonesia.

To make this gluten free, I use rice noodles and gluten free soy sauce. For my vegetarian option, I omit the chicken and add a couple of extra vegetable varieties. the marinade for the chicken then gets used after the garlic is browned with the vegetables being added to the pan.

Ingredients

250g dry egg noodles

600g chicken breast, very finely sliced

2 tablespoons soy sauce

2 tablespoons sesame oil

2 tablespoons rice wine or dry sherry

1 tablespoon sesame oil

3 cloves garlic, finely sliced

150g ham, finely shredded

1 large carrot, finely julienned

150g broccoli florets

3 spring onions, finely sliced

Method

Cook  the noodles as per instructions, set aside.

Place the thinly sliced chicken,  soy sauce, sesame oil and rice wine or sherry in a bowl, combine and set aside.

Prepare the vegetables,  I cut the carrots to matchstick size and break the broccoli into mini florets. I also slice the spring onions at an angle.

Heat a large frying pan or wok over a high heat, add the chicken and its marinade, stir fry for 2 minutes.

Remove and set aside.

Heat the remaining oil, stir fry the garlic for 20seconds.

Add the ham, carrot, broccoli and spring onions, stir fry for 1 minute.

Add the cooked noodles and chicken, with any juices, and stir fry for 2 mins.

Drizzle a little more sesame oil over if you want and serve.