Tag Archives: Jamie Oliver

Jamie Oliver’s Asian Noodle Soup

Jamie_HealthierHappierYou_JanFeb16_20841_AsianStyleChickenNoodleSoupI made a vegetarian version of Jamie Oliver’s Asian Chicken and Tofu Noodle soup  and it was fantastic. It was easy to make and it is now competing with laksa, my other favourite rice noodle soup.

For those of you interested in the original chicken version here is the recipe.

For a veggie or pescatarian version (I added prawns to the one I made last night) here is the recipe:

I litre organic vegetable broth

2 shallots

1 3/4-inch (2-centimetre) piece of ginger

4 cloves garlic

1 tablespoon peanut oil

2 tablespoons sesame oil

5 star anise

½ bunch fresh coriander

I bunch fresh basil

100 grams (4 ounces) tofu

2 cups spinach

5 large mushrooms (thinly sliced – (I added this to the recipe)

1 lb prawns peeled – to serve 4 people

4 green onions – finely chopped

½ fresh red chili

3/4 cup fine uncooked rice noodles

2 tablespoons low-salt soy sauce

Black pepper

1 lime cut in 4

Peel and finely slice the shallot, ginger and garlic.

Heat the peanut oil in a large saucepan over a medium–low heat, then add the shallot, ginger and garlic. Fry for 5 minutes, or until softened.

Add sesame oil and fry for a few more minutes.

Add star anise and cover with 1 litre of bouillon. Gently bring to a boil, then reduce heat to low and cover the pan with a lid. Add mushroom and prawns. Add a dash of soy sauce to taste. Simmer for 10 minutes.

Add spinach to heated broth before you’re ready to serve.

Pick the herb leaves, chop the tofu into ½ inch (1.25-centimetre) cubes. Cook rice noodles.

Place rice noodles in serving bowls, add herbs and tofu and then ladle broth with spinach, prawns and mushrooms and serve.

I gave everyone a small ramekin with hot pepper, a slice of lime and herbs and green onions so they could garnish their soup to taste. A big bottle of sriracha was on the table ready and waiting. Serve and sigh with satisfaction. So easy, so delicious. Thanks Jamie Oliver!

 

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Filed under Asian - Curries, Soups, Uncategorized

Three Course Vegetarian Dinner including Jamie Oliver’s Lemon Linguine

Due to dietary restrictions and laziness Dave and I frequently serve the same dish over and over again when we have people for dinner. Well enough already. Recently we opted for something a little different and in the spirit of adventure we decided on a three course vegetarian dinner.

We started off with Warm Goat Cheese and Brie Salad Drizzled with Honey Lavender Dressing. This was followed by several sips of wine after which we served up Roasted Butternut Squash Soup. We repeated step number two (the wine bit) and finished with Jamie Oliver’s Lemon Linguine with Olive Oil and Parmesan. We repeated step number two again until warm glow was achieved.

Dessert was a delicious gluten-free, dairy free chocolate cake with heaps of icing from the fabulous gluten-free bakery on Lonsdale and 11th.

For those of you who are interested here is the recipe for Jamie’s Linguine:

500g dried linguine pasta (for myself I used Tinkyada gluten-free spaghetti pasta)
juice of 3 Sicilian lemons and zest of 1 (I didn’t know where to find Sicilian lemons so I used regular organic lemons)
6 tablespoons extra virgin olive oil
125g Parmesan cheese, grated
sea salt and freshly ground black pepper
large bunch of fresh basil, leaves picked and finely chopped
handful of arugula

PS that is Jamie’s picture by the way, not mine.

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Filed under Recipes, Salads and Main Courses