Chicken Pho Soup

Vietnamese Pho (pronounced fur) is one of my all time favourite recipes.

 It is a bowl of ultimate goodness in my books - with a healthy broth and punchy kick!

 I love that you can wing it with the ingredients and can never get it wrong! Its my go to hangover cure, cold buster, and just so tasty every time.  To make it even healthier you can make it with courgetti (courgette noodles) instead of rice noodles (flat or vermicelli).  

Remember fresh herbs are a must, as is the fresh chilli, whether you make your own broth or use a pre made stock its always sure to be a recipe staple you will make again and again.

Serves 2

INGREDIENTS

• 4-6 chicken tenderloins
• 1- 1.5 litres of water
• 1 clove of star anise
• 1 Knox chicken stock cube
• 1 tspn ginger, chopped
• 1 tspn (or small lug) of light soya sauce (you don't want the broth turning dark brown)
• 1/2 - 1 red chilli, sliced 
• 1/2-1 tbspn fish sauce (more to taste at the end)
• 2 spring onions, sliced
• 1 handful of fresh mint and coriander
• 1 handful of fresh bean sprouts
• 1 segment of rice noodles or 1 courgette (spiralled) or both
• 1 lime, halved

METHOD

• Add the stock cube to the water and pour into a pot
• Add the star anise, 1/4 sliced spring onions, ginger, 1/2 the chilli, soya sauce, and squeeze in one half of the lime (leave this in the broth) 
• Feel free to taste the broth and add more water if it is not to your taste
• Place the chicken in the water and bring to the boil, then a simmer until the chicken is cooked through (they cook surprisingly fast - max five minutes once the water has boiled)
• Once the chicken is cooked, taste the broth again and even add some fresh herbs if you like! 
• Remove the cooked chicken and cut into small slithers (so it is easy to pick up with chopsticks)
• Add the rice noodles to the broth and cook for a further couple of minutes (if using courgetti add this last and only cook for a minute - if you over cook they will be mushy noodles!)
• Serve the broth and noodles into large bowls, top with the chicken, fresh herbs, spring onions, chilli, bean sprouts and extra lime and fish sauce to taste.

Seriously, seriously good!!!

Love Bites Chicken Pesto Courgetti

Spiralising is the most recent foodie fad that has taken over Love Bites Kitchen. I am truly obsessed with it! The art of spiralising is basically to cut/slice/dice vegetables into circular shapes, the most popular being noodles, and the most common vegetable being courgettes - and then more commonly referred to 'courgetti'. To elaborate more on the utensil and more recipes, Food for Thought will follow with a dedicated post in the next few weeks, but for now this tasty dish was my third spiralling attempt and I really nailed it! So here you have it -  the first of many Love Bites Courgetti recipes:

INGREDIENTS

• 2-3 Courgettes
• x2 Chicken escalopes
• 1 Cup cherry tomatoes, halved
• 1 Handful of thin asparagus stalks, cut into thirds
• 2/3 Punnet of store brought pesto (or your own if you have time)
• A handful of rocket per person
• Salt and pepper to garnish

METHOD

• Bring a pot of water to the boil
• Place the courgettes into the middle of the sprialiser and continue to turn the machine creating courgetti - see images below, continue to do this to all courgettes

• Rub 1tbspn of pesto into the chicken
• Fry the chicken for 2-3 minutes each side until cooked through, after a minute add the asparagus and tomatoes, once the chicken is cooked, set aside and turn off the heat on the vegetables
• Place the courgettes into the boiling water and cook for 1-1.5 minutes (Be careful to not overcook as it will fall apart)
• Drain well and stir through the rest of the pesto and the rocket
• Slice the chicken into 1cm sized slices
• Gently stir through the chicken, asparagus and tomatoes into the courgette
• Garnish with salt and pepper and grated parmesan

Love Bites Chicken Laksa

This is a recipe I literally just whipped up last week. I was craving a warm soupy spicy concoction as I had been feeling a bit under the weather with a cold... The ingredients might not be exact as I was free pouring and guestimating but it turned out THAT good so I had to share it with you! Pretty easy and tasty ticking all the Love Bites boxes. Bear in mind that my taste buds were slightly non existent when I made this so the amount of chilli is to your own preference!

Serves 2

INGREDIENTS:

• x5 Chicken tenderloins
• x2 Tbspns Thai Green Curry Paste
• x1 Tbspn sliced ginger
• x3 Spring onions thinly sliced
• x1 Thinly sliced yellow chilli
• 1/2 can coconut milk
• 700ml boiling water
• x1 Knoll Chicken stock pot
• x1 Cup frozen peas
• x1 Cup tendersteam brocolini broken into smaller heads and stalk chunks
• 1/2 Thinly slicked red pepper
• x1 Tbspn Fish sauce (or to your liking)
• x1 Lug soya sauce
• x1 Lug sweet Thai chilli sauce
• x1 Packet vermicelli rice noodles (small packet 300g)
• Fresh coriander
• Fresh lime juice

METHOD:

Broth

1. Combine the boiling water and stock pot
2. Add the brocolini, peas and half the chilli
3. Add a lug of soya sauce, sweet Thai chilli sauce and fish sauce
4. Add the noodle cake
5. Leave to simmer gently

Curry

1. Over a low heat a small amount of oil in a frying pan
2. Add the curry paste and stir for a minute
3. Add the chicken and mix so it is covered in the paste
4. Add the ginger, spring onions and the rest of the chilli
5. Continue to turn the chicken as necessary until cooked (be careful not to fry the chicken - you do not want it to be brown on the outside)
6. Once the chicken is sealed add the coconut milk and red pepper
7. Stir and cook for another couple of minutes

Combine

1. Once the chicken is cooked through remove the chicken from the pan and slice into 0.5cm pieces
2. Add the coconut mixture to the broth and stir through
3. Serve into bowls with the slicked chicken on top
4. Garnish with fresh coriander and lime

A Roast Chook

It dawned on me recently when my Twin sister called me to inquire about cooking a roast chicken, that I hadn't yet embarked on penning my thoughts on a cooking a classic roast chicken. A roast chick is something everyone should know how to do. They can be simple or as elaborate as you like, and are always best shared especially when you see the smiles on everyone's faces when you pull off a good one! Standard questions were thrown my way from the Twin, 'how long does it take to cook?' and 'what do you stuff it with?' which reminded me of the time about a year and a half ago when I called my Mother with the same questions. I now have the answers and think cooking a roast chicken or any type of roast takes a bit of practice but a roast they will always be a kick-ass meal.

For starters you can stuff the chicken with anything but it always requires something to moisten the meat. A lemon for instance is a great moistener, it provides subtle flavour and nourishment to the meat. And fresh herbs are always a good accompaniment to provide a fresh fragrance to the meat. As for veges, colour is always a key ingredient for me (my Mother taught me well! Thanks Jannie!).

Embark on cooking my beginners Roast Chook and you'll be on your way to flying colours. Enjoy!

Ingredients

• 1 whole chicken
• 1 lemon
• 1 handful of fresh herbs (rosemary, parsley, thyme etc)
• Schwartz Garlic Italian Spices
• Salt and Pepper to garnish
• Olive Oil
• Potatoes, kumara, parsnip, red onion, pumpkin, carrot, garlic cloves

Gravy

• 2 tablespoons of Gravy Granules
• 2 cups boiling water
• Salt and pepper

Method

• Turn the oven on to 180 degrees
• Cooking times may vary depending on the size of your chicken, check the packet information first
• Squirt some olive oil in the bottom of a roasting pan
• Pierce a lemon with a toothpick and place in the microwave for 40 seconds, this will help to enhance the flavour whilst the chicken cooks
• Place the chook in the pan and separate the legs, carefully place the lemon inside the chickens cavity and stuff the fresh herbs in the hole
• Rub over with extra oil, salt and pepper and the garlic Italian spices
• Cover with tin foil and place in the oven breast side up for the allocated time, checking about half way through
• If the chicken takes about an hour and a half place the washed and chopped veges around the chicken after 1/2 an hour, these should take roughly about an hour to cook through
• Throw all veges into the pan (whole garlic cloves and a couple crushed). Ensure you cover the veges with oil, salt and pepper and to make them crunchy check them every 20 minutes and turn the potatoes, kumara and pumpkin around, 
• To check the chicken is cooked through, pierce through the breast with a sharp knife then press down lightly, if the juices are clear then the chicken is cooked
• Remove the veges and set aside, remove the chicken and wrap in foil, set aside whilst you make the gravy

Gravy

• Move the roasting dish onto a low-medium heat on the stove
• Add the gravy granules to the meat juices and stir to combine, add the water as needed
• Continue to stir until gravy is thick, adding more water, granules, or flour to your desired thickness
• Add salt and pepper to taste

Serve this roast with peas, beans, peppers, Yorkshire puddings or any other veges that tickle your fancy.

Enjoy with a nice bottle of wine and great company!

GuestRecipe : Coriander Chicken

My darling mother Jan introduced us to this Family Favourite over ten years ago. Since the day she ate this delicious dinner at a friends dinner party it has been a staple in the Tait Family's diet.

Jannie describes the first of many Tait Family GuestRecipe's as;

 

"This Family Favourite is a versatile recipe. It is a popular meal for the summer served on skewers on a barbecue or stir-fried and served over rice or couscous for a winter warmer.  I would suggest using whatever veges are in season as zucchinis can be a bit expensive in the winter!
This is always a exciting dish that never fails just make sure you check that your visitors like coriander before deciding to cook this family favourite!"
 

 Jannie recommends "always make lots of the sauce as there has been known to be fights if there is not enough! It’s also a good idea to make the sauce at the same time as the marinade or it is double the work (as the ingredients are very similar)".

 

 Serve with pita breads, rice and salad or serve as a one pot dish with stir-fried meat and veg over the rice. 

  

INGREDIENTS

 

Marinade

• 2 cloves garlic, crushed
• handful of coriander roughly chopped
• 1/2 cup natural unsweetened yoghurt
• juice and rind of half a large lemon
• 1 tsp of paprika and cumin
• pinch of chili powder and salt

Sauce

• 1 clove of garlic, crushed
• small handful of coriander roughly chopped
• 1/2 cup natural unsweetened yoghurt
• juice of half a lemon
• 1 tspn of paprika
• salt to taste

Chicken Kebabs

• 2 chicken boobs, cut into cubes
• 1 red capsicum, seeded and cubed
• 1 small red onion, quartered and separated
• 1 large zucchini, sliced into 0.5mm slices

METHOD

•  Soak approximately 6 kebab skewers in cold water, set aside
• Make the sauce and the marinade at the same time
• Mix the marinade ingredients in one medium-sized bowl and combine with the chicken, cover and marinate in the fridge for 30 minutes or overnight
• Combine the sauce ingredients in a smaller bowl and mix well, garnish with a few leaves of coriander, set aside
• Thread the chicken, zucchini, pepper and onion onto the skewers
• Grill or BBQ until chicken is cooked through - approx 10-15 minutes (make sure to turn the skewers half way through)
• Serve the kebabs over a bed of basmati rice and with a green salad and drizzled with the sauce!

Variations

• Stir fry the chicken and add the veges
• Serve over a couscous or Bulgar wheat vege medley

(This recipe has been derived from a Simon Holst Yoghurt and Coriander Chicken Kebab recipe from his book Fast and Fantastic Recipes)

LoveBites Chicken Ceaser Salad

This recipe is a great way to use up leftover chicken or ingredients in the fridge. It makes a tasty light meal for dinner or a hearty lunch. This is one even the guys won't mind "Just having a salad!!"

Ingredients
1 chicken boob or 2-3 escalopes
3 rashes of bacon
5 sliced mushrooms
1 clove garlic crushed
salt and garlic pepper to taste
2 eggs, soft boiled
mesculin and crunchy baby lettuce
1/2 diced avocado
Ceaser dressing, sliced parmesan and lemon juice to garnish

Method

• Heat a lug of oil in a pan over a medium heat
• Coat the chicken in salt and pepper and a bit of garlic pepper, add to one side of the pan
• Add the crushed garlic and sliced mushroom to other side of the pan
• Stir fry the mushrooms until soft, and remove from pan (may be reheated in microwave before serving if necessary)
• Add bacon rashes and turn the chicken over once browned on one side
• Cook bacon and chicken until cooked through, remove from heat (drain excess oil and fat on a paper towel)
• Slice chicken and bacon
• Serve mesculin, baby lettuce, red onion, and avocado in a bowl, top with chopped chicken, mushrooms, and bacon, slice eggs in half and place astheticingly around edge of bowl
• Grate parmesan to garnish and drizzle with Ceasar dressing and lemon juice.

LoveBites Tandoori Chicken Wraps

These wraps are a great idea instead of takeaways and a tasty alternative to their Mexican cousins fajita and burrito.

Recommendation: Marinate the meat over night for a intense flavour hit.

This recipe serves 2 people.

INGREDIENTS

Marinade:

• Two small chicken breasts sliced into small pieces
• 2-3 tbspns Pataks Tandoori Paste
• 1 glove of garlic crushed
• salt and pepper to taste

• Handful of Mesculin pp sliced again with a knife
• Three small diced tomatoes
• 1/2 red onion sliced
• 1/2 red and yellow capsicums lightly stir fried
• Small bunch of coriander roughly torn
• Sour cream and juice of a lime to garnish
• 2-3 chapatti wraps pp

Method:

• Combine all marinade ingredients Ian bowl, cover and refrigerate for as Lin as possible (either 1/2 hour to overnight)
• Lightly fry capsicums and set aside
• Prepare salad ingredients on a serving platter and set aside
• Fry the chicken in batches so the chicken doesn't stew
• Lightly fry the chapattis so they are warm but not crisp so you can't wrap them!
• Set all ingredients on the table and get people to prepare their own wraps.

LoveBites Chicken and Spinach Enchiladas

This is a new creation of mine but a variation on a favourite. The flavours mix in deliciously together and the extra chili makes this dish even more appealing for those hot n spicy lovers. It may seem like a lot of prep but its worth it and served just with a side of rocket and your ready to go!

Ingredients

·   2 Chicken boobs, sliced thinly

·   1 Large clove of garlic, crushed
·   1 Tspn cumin
·   1 Tspn paprika
·   2 Tspns olive oil
·   1 Red chili, deseeded and finely diced
·   ½ Tspn chili powder (if you desire more of a bite)
·   ½ Green onion, diced
·   1 Packet of wholemeal or plain tortillas
·   1 Cup grated cheese
·   1 Cup frozen spinach, thawed
·   Can of chopped tomatoes (preferably Mexican flavoured)
·   ½ Cup fresh coriander, roughly chopped
·   Rocket to serve
·   Avocado, mashed or sour cream to garnish.

TO MAKE

• Preheat the oven to 180°
• Combine chicken, cumin, paprika, ½ olive oil, both fresh chili and powder (if using), and set aside in the fridge to marinade for 20 minutes (or as long as you can)
• Chop onion, grate cheese, thaw spinach and chop coriander
• Heat the other ½ oil in a fry pan making sure the oil covers the pan in full. Fry each tortilla on both sides (usually 40seconds each side)
• Sauté onion in a pan over a medium heat, add chicken and fry until cooked through
• Add the spinach to the pan and stir through
• In an oven baking dish place chicken and spinach mixture, and a sprinkling of cheese in the middle of each tortilla and fold in half keeping the ends open, do this to each tortilla
• Empty the can of chopped tomatoes on top of the enchiladas and top with the rest of the grated cheese
• Bake for 10 minutes or until cheese has melted
• Serve with mashed avocado or sour cream and garnish with the chopped coriander
• Serve a side of rocket.