Chicken (or Veggie) Chow Mein

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This delicious Chicken (or Veggie) Chow Mein recipe comes courtesy of Judy and Andy Mus, a couple who run excellent ‘Saturday Cooking Club’ family cooking classes in Walthamstow, East London. Judy says this is the most popular dish at their cooking club, with many people commenting that it tastes better than a take away!  Even many fussy eaters have enjoyed it.   I have added fresh coriander to the recipe, as I can’t get enough of it and it is nice to sprinkle on some fresh herbs.

You can use chicken, prawns, tofu or quorn chunks along with the veg.  Allow about 25 minutes to prepare and cook it all.   The kids could help with all aspects of the dish – here is a guide to cooking with kids, in particular a video about knife skills: https://www.bbcgoodfood.com/howto/guide/guide-cookery-skills-age.  I had never let my kids cut with a sharp knife until I attended the cooking club!  It was a little scary, but my 6 year old did really well and still has all his fingers.
If you are local to Walthamstow then check out E17 Pop Up Kitchens on Facebook for info about upcoming cooking sessions. It costs £15 per family, is fun and relaxed, and there is no minimum age.

Chicken (or Veggie) Chow Mein (serves approx 4)

3 tbsp ketchup
2 tbsp oyster sauce
2 tbsp soy sauce
Small thumb ginger, peeled and grated or chopped very small
1 clove garlic, crushed or chopped very small
Any oil, for cooking
2 chicken breasts, cut in to small chunks OR chopped smoked tofu OR quorn chicken chunks OR prawns
1 pepper, cut in to thin strips
5 spring onions, chopped
200g beansprouts

200g noodles (any is fine – I used medium egg noodles)

Optional – roughly chopped coriander

Mix the ketchup, oyster sauce, soy sauce, ginger and garlic together and set aside.

Heat some oil in a frying pan on a medium heat and add the chicken (or tofu, quorn chunks or prawns), stirring regularly for about 10 minutes, until it is white and cooked through.

Meanwhile cook the noodles as per the pack instructions and set aside.  To the chicken add the pepper and stir fry for another 2 minutes. Pour in the sauce and stir well until bubbling. Add the noodles, beansprouts and spring onions and mix well for another 2 minutes.  Eat, sprinkled with coriander if you wish.

My Easy Veggie Ramen

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I LOVE RAMEN.  A big slurpy bowl of goodness which is particularly enjoyable when it is cold outside.  You can eat lots, safe in the knowledge it’s pretty good for you.  Feel free to experiment with what veg you use, or add cooked prawns, meat or tofu to the vegetables for extra substance.  In fact, this is a great soup for using up leftovers so almost anything goes.  Also you could cheat a bit and get a pack of instant miso soup and use that as the water/stock base.

Allow 15-20 minutes to prepare the ramen, and remember the garlic, ginger and chilli amounts are only a guide – you may wish to use less or more, according to taste.

My Veggie Ramen (serves 2)

2 eggs

2 tbsp oil (any is fine)

3 cloves garlic, chopped or crushed

Small thumb of ginger, chopped very small, or minced

1 red chilli, chopped very small

4 mushrooms, sliced

4 large cabbage leaves, sliced thin

1/2 red pepper, sliced thin

4 spring onions, chopped small

1 litre hot water (or 1.5 litres if you want the soup more watery)

1 vegetable stock cube

2 tbsp soy sauce

200g noodles (any is fine – I use fine noodles which cook in 3 mins)

4 radishes, sliced thin

1 avocado, sliced in to small chunks

Small handful of coriander, roughly chopped

Chilli garlic sauce (or whatever sauce you fancy)

Boil the eggs in water for around 6 minutes, then drain, put them in cold water and set aside.

Fry the garlic, ginger and chilli for 1 minute in the oil in a saucepan.  Add the mushrooms, cabbage, red pepper, spring onions and fry for another few minutes, until softened.  Add the water, crumble the vegetable stock cube in, add the soy sauce and noodles and simmer for a few more minutes until the noodles are cooked.  Ladle in to bowls then top each bowl with the radishes, 1 egg chopped in half (hopefully it will be a little soft in the middle!), avocado slices, coriander and chilli garlic sauce.  Slurp then go back for more!

Potato, Onion and Fennel Tortilla

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This potato, onion and fennel tortilla is my favourite recipe from Jamie Oliver’s 30 Minute Meals cookbook.  The slightly caramelised potatoes and red onions are delicious encased in the egg, and the fennel seeds are a really interesting addition.  As you can see my tortilla turned out flatter and more like an omelette, but it doesn’t matter either way!

We ate our omelette/tortilla with baked trout and peas and sweetcorn, but it would also be nice with a salad and/or sausages.  My kids enjoy eating it with their hands (hence it also makes a great cold snack the next day)!  Allow about 30 minutes to make.

Fennel seeds are one of my *exciting ingredients* and also work well in fish pies and Mediterranean tomato based sauces.  They are cheap and last for months in the cupboard!

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Potato, Onion and Fennel Tortilla (serves 4-6 with a side)

200g potatoes, chopped very small in to approx 1cm chunks (I don’t bother peeling – I like the nutty texture)

1 red (or white) onion, chopped small

1 tsp fennel seeds

1 large clove garlic, crushed

1 tsp dried mixed herbs or handful of fresh rosemary/parsley, chopped

5 eggs, lightly beaten, with a little salt and pepper

Fry the potatoes in a frying pan in oil on a medium heat until they start to soften and get a little golden (about 8-10 mins), then add the onion, fennel seeds and herbs.  Mix well and keep stirring for another 6 mins or so, until the onion is soft.  Add the garlic and stir, then pour the eggs in.  Briefly stir and swirl the eggs in the pan until the pan is covered and the other ingredients are nicely spread out.

Once the egg starts to set around the edges, you have two choices.  You can either finish the tortilla off by cooking the top for a few minutes under the grill until set (my preferred option) or you can leave it on the hob to gently cook through.

Once cooked, carefully cut the tortilla in to wedges and eat alongside whatever you fancy.

Wild West Rice (ready in 45 mins)

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Wild West Rice is based on Jamie Oliver’s version of a Native American recipe.  It’s a unique, sweet and nutty dish full of interesting flavours and textures.   Rice is mixed with dried cranberries, onion, chopped almonds, cinnamon, garlic, dill and lemon juice and eaten with lovely thick wedges of roast butternut squash.  We had the dish with baked trout but it would be nice with chicken or a salad too.  My kids rejected the butternut squash but liked the rice!  I had a feeling that would happen, but it was worth a try… They were intrigued by the name of the dish, which sparked off a discussion about cowboys.

I used a packet of pre-cooked microwave rice to speed things up, and stir-fried it with the other ingredients instead of microwaving it.  Pre-cooked rice is absolutely brilliant for making cooking times quicker and can be kept in the cupboard for a good while until needed!

Wild West Rice (serves 4)

2 tbsp any oil

2 cloves garlic, crushed/chopped

1 red/white onion, chopped small

1 packet microwave rice (I used brown rice)

Shake cinnamon (I probably used about 1/4 tsp but use what you like – avoid lots though as it will overpower the dish!)

Large handful dried cranberries

Small handful roughly chopped dill

Juice of 1 lemon

Salt and pepper

1 butternut squash, skin on and deseeded, cut in to thick finger sized chunks

Heat the oven to gas mark 5/190 degrees.  Put the butternut squash chunks in to a baking tray, drizzle with 1 tbsp oil, season with salt and pepper and mix well.  Roast, shaking the tray every 10 mins and turning the chunks if necessary, for around  30-40 minutes, until soft and golden brown on the outside (time will depend on your oven).

Meanwhile, put 1 tbsp oil in a large frying pan/saucepan on a medium heat.  Add the garlic and onion and fry for a few minutes until soft.  Add the rice and cinnamon, cranberries, dill and lemon juice and fry for a few more mins until all mixed and cooked through.  Add salt and pepper to taste.  Put the rice on a plate with the butternut squash chunks.  Eat with fish, chicken or a salad.

Pad Thai (ready in 20 mins)

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This delicious Pad Thai recipe (a classic Thai street food dish) is based on one in Asda magazine.  My lovely mother-in-law always keeps their free magazines for me as supermarkets always seem to have great recipe ideas.

This is a vegetarian dish full of texture, flavour, interestingly chopped veg and noodles, and is topped off wonderfully with lime juice, coriander and peanuts.  I am sure chicken and prawns would be great additions too.  To make it family-friendly, sweet chilli sauce or fresh/dried chilli can be added at the table.  I hope one day my kids take the plunge and add a bit of chilli to their meal!

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My youngest son wasn’t sure about this dish, but my oldest wolfed it down.  Three out of four of us liking it is pretty good though.  Allow about 20 minutes prep time.  And chop and freeze any leftover coriander in freezer bags, then it can be used instantly when needed!

Pad Thai (serves 4)

1 tbsp oil (e.g. vegetable/olive)
1 garlic clove, crushed
Thumb-sized piece ginger, finely grated/chopped
400g broccoli, roughly chopped
½ cabbage, finely sliced

Tofu or cooked prawns (I like Cauldron marinated tofu)

1 red pepper, descended and sliced
1 large carrot, peeled and sliced into ribbons
100g beansprouts
1 tbsp soy sauce
325g noodles (any is fine – I used medium egg noodles)
Small handful coriander, roughly chopped
1 lime, juiced
Peanuts, roughly chopped

Heat the oil in a wok or large frying pan over a medium heat. Cook the garlic and ginger for 2 mins then add the broccoli, cabbage and pepper (and toy or prawns if using) and fry for 3-5mins until beginning to soften.  Toss in the carrots, beansprouts and soy sauce and fry for another 3 mins.

Separately cook the noodles and put them in bowls, then add the vegetable mixture, and top with the lime juice, coriander and peanuts.  Add sweet chilli sauce or fresh or dried chilli at the table if you fancy.

Anzac biscuits (an Australian classic!)

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Anzac biscuits are an Australian classic, believed to have been sent to the ANZAC’s (Australian and New Zealand Army Corps) during World War I. Everyone seems to love this crunchy biscuit made from oats, desiccated coconut, flour, butter, sugar and syrup. They are super easy to make, taking about 8 mins prep plus 10-20 mins baking, and are great warm or cold. If you have kids they could help out – once mixed they are just dolloped on to a baking tray so don’t have to look perfect, as you can see!
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Recipe is from Annabel Karmel’s rather excellent ‘The Fussy Eaters Recipe Book’. The biscuits will keep for a few days in an airtight container and can be frozen.  Just look at my son tucking in…
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Anzac biscuits (makes approx 18)

85g porridge oats
85g desiccated coconut
100g caster or brown sugar
100g plain flour
Pinch of salt
100g butter/marge, melted
1 tbsp golden syrup
1 tsp bicarbonate of soda
2 tbsp boiling water

Grease a couple of baking trays with butter or marge and preheat the oven to 180 degrees/gas mark 4.

Mix the oats, coconut, sugar, flour and salt in a large bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture. Pour the wet ingredients in to the dry ingredients and mix well.

Put dessertspoons of the mixture on to the baking trays, flatten the tops slightly and place a fair bit apart to allow room for spreading – they can increase up to twice in size when baking.

Bake for 10-20 mins, turning them over halfway through once the bottom is cooked. They should be golden brown on each side. The exact time will depend a bit on your oven. If your oven is not great like mine then swap the shelves around halfway through too. Leave 10 mins to firm up before eating!

Very Mediterranean Pasta (20 mins)

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Please excuse the ridiculous name of this Very Mediterranean Pasta recipe.  But it is the most Mediterranean tasting dish I have ever eaten and that is what makes it so flavoursome and wonderful.  The pasta is mixed with a sauce of sundried tomatoes, olives, capers, artichokes (tinned for ease), garlic, parsley, chilli and anchovies.  Don’t be put off by the anchovies – they add rich and salty flavour to many dishes without a fishy taste, and are excellent seasoning.  They are also great added to tomato sauces and creamy sauces.

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Thank you to my friend Cynthia for this recipe.  She is married to an Italian man so I knew this would be a winner.  Allow about 20 minutes to make the dish, and if you arn’t keen on chilli or have spice fearing kids then leave it out or add it separately at the table.

Very Mediterranean Pasta (serves 2 hungry people)

200g pasta (any is fine)

3 artichoke hearts from a tin, drained and chopped small

4 sundried tomatoes, chopped small

12 black olives, chopped smallish

2 tsp capers

4-6 anchovies, chopped small

2 cloves garlic, crushed/chopped

1/2 red chilli, chopped or 1/3 tsp chilli flakes

Optional – 125ml any white wine (or use water)

Small handful parsley, roughly chopped

Pepper (as in salt and pepper)

Grated parmesan for topping

Do all the chopping first!  Then start cooking the pasta as per the packet instructions.  Separately gently fry the garlic and chilli in oil for 1 minute.  Add the sundried tomatoes and artichokes.  When softened, after a couple of minutes, add the capers, anchovies, olives and some parsley.  Add the wine or water. Simmer for a few minutes so the liquid reduces down, and keep stirring.  Taste and if necessary add pepper (you probably won’t need salt).

When cooked mix the pasta with the sauce.  If it looks a bit dry, add a splash of oil.   To serve sprinkle with a bit more parsley, and grated parmesan if you fancy.