Devilled Sausages

My friend and I were reminiscing over this dish recently. What better way to enjoy your favourite sausage then simmered in a tangy, sweet and spicy sauce served over mash or rice. Now that the weather is finally cooling off, this is the perfectly lovely warming comfort food type of dish to start thinking about cooking.

Whether this was a childhood staple, or like me, your go to flat dinner when a poor university student, it's still just as tasty and satisfying. I historically always made it using the classic Maggi mix, but trust me, it's so much more satisfying (and surprisingly easy) making it from scratch. In fact you've probably already got most, if not all, of the ingredients at home.

You could just as easily cook this in slow cooker, brown the sausages (or not), and put in all other ingredients and leave on low for 4-6 hours. You could easily double this recipe to feed a crowd, or freeze leftovers to reheat on another day.



Ingredients (Serves 4):

• 1 tbsp cooking oil
• 6-8 good quality pork or beef sausages - I used Freedom Farms Pork & Fennel Sausage
• 2 small brown onions, sliced
• 1 apple, cored and thinly sliced
• 1 large carrot, peeled, halved lengthways and sliced thinly
• 1 1/2 cups boiled water
• 2 tsp beef or chicken stock powder (use beef for beef sausages/ chicken for pork) 
• 2 tsp soy sauce
• 1 tbsp curry powder
• 1 tsp dry mustard powder, or 1 tbsp prepared mustard
• 2 tbsp tomato paste
• 2 tbsp tomato sauce 
• 1 cup frozen peas
• 1 tbsp cornflour (mixed with 1 tbsp water to form a smooth paste) 
• mashed potato or steamed rice, to serve

In a large saucepan with a lid, lightly brown the sausages in oil over a low heat. Once lightly browned, slice the sausages lengthways, or into smaller slices (which may be more suitable for children). 

Add the onion, apple, carrot, stir, then add the water, stock powder, soy sauce, curry powder, mustard, tomato paste and tomato sauce. Stir to combine, cover and reduce heat to as low as possible. Simmer for 15 - 20 minutes till vegetables are softened and sausages are cooked through.

Add the frozen peas, and cornflour mix, simmer for another 3-5 minutes to thicken the sauce. 

Serve upon a bed of rice or mashed potato and tuck in!

Baby Panang (for parents too!)

As of late I have been adapting our adult meals to make a potful to freeze down for baby. I'm also aware that as he gets older, he needs to be exposed to more flavours, textures and tastes. 

For this Thai Panang Curry, each time I make it will gradually increase the amount of Panang curry paste which is added, therefore increasing babies tolerance of the different herbs and spices. Obviously stopping once I have achieved a mild flavour, I don't expect the poor kid to eat super spicy food like his Mum! The half a teaspoon used in this batch wasn't detectable to my palate, and therefore happily gobbled down by Mr 8 months. 

Depending on where your child is at with their eating, you could puree this, or pulse so still a bit chunky, or just roughly mash. We're still at the blitzing stage, also I add the rice in after a few blitzes so that it stays fairly chunky still. Feel free to use cooked rice, ground Only Organic Iron Fortified Baby Rice or a combination of the both. The good thing about adding the rice at the end is that it helps you to gain the right consistency; simply add more rice to make it thicker. 

This recipe includes everything that you need to make a meal to serve four adults (dinner and the next day's lunches for us), and 6-10 serves for baby. I freeze baby's portions in silicone ice-trays or muffin trays, then pop them out and store in a zip-lock bag in the freezer, defrosting as much as is needed each day. The first ingredient list is the total ingredients that you will need. The second is the portions which go into baby's pot. 

Ingredients (4 adults and 6-10 baby serves):

• 3 carrots, peeled and sliced
• 2 parsnip, peeled and sliced
• 1/2 a squash or pumpkin, peeled and diced
• 1/2 a head of broccoli, florets, and stem peeled and cut into sticks 
• 1 apple
• 1 small kumara, peeled and diced 
• 1 onion, peeled and thickly sliced 
• 1 400g tin of coconut cream
• 1 tbsp oil
• 50 g + 1/2 tsp Mae Ploy Panang Curry Paste*
• 600 grams free range chicken breast or thigh, diced**
• 1 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• juice of 1 lime or lemon
• 2 cups water
• 2 cups rice + 4 cups of water

*Any Panang Curry Paste will work, however adapt the amount used according to the packet directions. 

**Use protein of choice including Beef, Tofu or Pork

Begin by preparing your vegetables, as you do measure out the following amounts to go into a separate 1.5L capacity pot for baby.

• 120 g carrot
• 50 g parsnip
• 80 g broccoli
• 200 g squash or pumpkin
• 100 g kumara
• 80 g apple 

All remaining vegetables, prepare and pop aside. 

Add to baby's pot: 100 g chicken (or other protein), 1/2 tsp curry paste, 1/4 cup of coconut milk and two cups of water. 

Cover and bring to a gentle simmer, stirring occasionally for 30 minutes or until vegetables are very soft. Remove lid and leave to cool for 20-30 minutes.

Meanwhile, begin cooking your rice, according to packet directions. 

In a large frying pan (with a lid), heat the oil and over a low heat stir in the 50 g curry paste till aromatic, add the remaining coconut cream, then fill the tin with water and pour that in too, stir to create a sauce. Add the fish sauce and sugar. Add the chicken, carrot, parsnip, squash and any kumara or apple that was leftover. Stir, cover and simmer for 5-10 minutes till chicken is cooked through and vegetables are nearly softened. Add the broccoli and onion, stir and cover for another 5 minutes. 

Serve the Panang Curry in bows on top of the cooked rice. 

As for baby's pot, it should be cooled enough now. Blend or blitz in a food processor till at the desired consistency. To make it thicker, add up to 1/2 a cup of Only Organic Iron Fortified Baby Rice, or up to 1 cup of cooked rice, or as I did a combination of both. Decant this into ice-trays or muffin tins to freeze, then store frozen cubes in labelled zip lock bags in the freezer for up to 2 months. 

Baby's Mexican Chicken with Mango and Black Beans

Adult’s bowl ~ Adapted from Chicken Burrito Bowl with Mango Salsa

As promised this is part of my series of recipes for babies. The main idea of this series of recipes are foods which are baby friendly, which can be prepared alongside the family meal. This makes preparing it easy, and it’s a two birds with one stone kind of approach. This recipe was inspired by an old recipe of mine Chicken Burrito bowls with Mango Salsa.

If you’re making this as I did with the adults meal alongside baby’s then the first ingredient list is the total ingredients you need. The second list is the parts which go into baby’s pot. So if you only want to make this for baby, just look at the second list. However, if you’re going to be making some for baby, you may as well make yourself some dinner while you’re at it! I always do four adult servings. This means that there is leftovers for lunch the next day too!

Total ingredients (serves 4 adults and 6-10 serves for baby):

• 600 grams chicken
• 1 tin of black beans
• 1 tin of chopped tomatoes
• 1 onion sliced
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp cayenne pepper
• 2 tbsp oil
• 1 cup peeled chopped pumpkin
• 1 cup of chopped zucchini (about 2 zucchini)
• 1 mango, peeled and diced
• 1 tsp chilli flakes
• juice of lemon
• salad greens, avocado sour cream and cooked brown rice to serve

In a small 1L capacity pot place the following ingredients (from the list above, not in addition to) cover and simmer for 40 minutes till very soft. Keep an eye on it during cooking and add more water if necessary.

Baby's Portion

• 100 grams of diced chicken
• 1/2 a cup of black beans
• 1/2 a cup of chopped tomatoes
• 1/3 a cup of diced mango
• 1 cup peeled chopped pumpkin
• 1 cup of chopped zucchini (about 2 zucchini)
• enough water to cover
• optional: 1/4 cup of Only Organic's Iron Fortified Baby Rice added to baby's pot at the end of cooking

Meanwhile prepare the adult meal. Chop the chicken into 2 cm cubes and marinate in a bowl with sliced onion, oil, paprika, cumin, and cayenne pepper for 20 minutes.

While this is marinating put the rice on the stove (I find 1 1/2 cups of uncooked brown rice, with 3 cups of water is sufficient for four adults, but cook as much as your appetite needs).

Prepare the mango salsa with the remaining mango, finely dice and stir through chilli flakes and lemon juice. Set aside till serving.

Finally heat a frying pan and cook the marinated chicken and onion for 5 - 10 mins on a medium-high heat, turning frequently. Add the remaining tomato and black beans, reduce heat and simmer, uncovered for another 5 minutes till the chicken is cooked through.

Divide cooked brown rice into bowls and top with chicken, mango salsa, sliced avocado, sour cream and salad greens.

To complete baby's meal, cool and pulse in a food processor or blender until you reach the desired consistency. If it is too runny, you can add in the 1/4 cup of Only Organic's Iron Fortified Baby Rice, I keep enough in the fridge for the next two days, then freeze the rest into ice trays (or you can get these Closer to Nature Freezer Pots), which when frozen I store in a dated and labelled zip lock bag. I find 4-6 cubes is enough to satisfy Master 7 months, but each baby is different.  

  

Lamb Casserole - Baby Friendly!

So this is a new series of recipes that I'm working on which are both baby and adult friendly. The Master of the house is currently 7 months old and enjoying exploring a range of foods. So I'm having to get a little more creative with what I'm serving. 

Initially I started him on single foods, pureed and either spoon fed (which wasn't very successful) or self-fed using a Boon Silicone Feeder. Turns out my little one is a "I-do-it-myself-Mama" kind of kid. Which has made feeding time .... interesting. I've certainly gained a lot of patience. 

Master 7 gave this the thumbs up
Note the distraction rusk in the other hand  

However, I'm finally making some progress. Master 7 months holds and gnaws on a piece of steamed veggie, fruit or a rusk (try these homemade ones from My Kids Lick the Bowl), while I strategically spoon food in. The fact that he's got his finger food means he's not constantly trying to swipe the spoon from me too!  

Anyway, back to the lamb casserole. I was over making individual mashes and purees... and I think he was too, so here is a tasty lamb casserole which we both enjoyed! 

Below is the complete list of ingredients you will need. Then I will put another list of how much actually goes into baby's pot, everything else goes into your pot, no precooking required; simply peel (if you can be bothered), chop and simmer. Also, chop the veggies for baby's pot a bit smaller. 

So you'll have two pots going. I made this in the morning, then left it on the stove during the day, just reheating when we were ready to eat, but you could easily do it in the afternoon. Just allow 1 hour cooking time for adults. I cook baby's one a little longer so that the food has broken down more. 

Ingredients (serves 4 hungry adults and 6-10 baby serves):

• 600 grams lamb steak, trimmed of fat
• 500 grams potatoes 
• 500 grams parsnip 
• 500 grams carrot 
• 1 apple, peeled and diced
• 1 1/2 cups of frozen peas
• 1 tin of chopped tomatoes 
• Optional for baby's pot: 1/4 cup of baby rice or polenta 

Adults pot only 

• 1 onion, largely diced
• 1/4 tsp cayenne pepper
• 1 tsp dried sage
• 1 tbsp dried rosemary
• 1 tbsp cumin seeds
• salt and pepper 
• Buttered bread to serve, or creamy polenta, mashed potato or rice. 

To prepare have two pots on the stove. One a 1L capacity for baby and another 3L capacity for adults. As you prepare each ingredients chop it small to begin with for baby's pot, once you have the required amount, chop what's rest larger and pop it in the adults pot. 

For baby prepare: 100 grams of Lamb, 130 grams of potato, 50 grams of parsnip, 150 grams of carrot, 60 grams of apple, 80 grams of peas, 180 grams chopped tomatoes. Put all of baby's ingredients into pot and add enough water to cover. Simmer on a low heat for at least one hour, maybe 1.5 hour, adding more water if necessary. You want it to be cooked long enough that the meat shreds easily. 

Meanwhile place all other ingredients into a larger pot, including onion, spices, salt and pepper. Cover with water and simmer for an hour on a low heat, stirring occasionally and topping up with water if necessary. 

Once the baby pot has cooked add the baby rice, or polenta if using. This will also help to soak up any excess liquid if necessary. Wait for it to cool, then depending on the age of your baby you'll either want to puree it, pulse in a blender, or mash. Of course you can always add more water or baby rice/polenta to make it thick or thinner to suit. Once blended, I freeze it down in ice trays. Master 7 months will happily eat 4 cubes in a sitting, but every baby is different. 

For the adults pot, I like to mash it roughly also. This helps to thicken it up. Then serve with fresh bread and soft butter. Alternatively you can serve it with creamy polenta, mashed potato, or rice. 

Sausages with Veggie Mash and Onion Gravy

Sausages, mash, and gravy are a winter classic comfort food. So perfect for filling bellies and warming us up on these cooler evenings. This version is surprisingly healthy, thanks to the fact that the mash is laden with cauliflower! Steamed and pureed and disguised brilliantly within the mashed potato… perfect way to get your vegetables in, especially for those who usually try to avoid them. Plus being partly cauliflower, means you can dig in without feeling to weighed down.

I’ve managed to make this using only one pot, and one frying pan. Follow my directions, and you can avoid some dishes too.

The cauliflower and potato are cooked separately. This is because the cauliflower needs to be pureed, and the potato only mashed. Do NOT try to take a shortcut and puree the potato, it will become far too stodgy. You can however mash the cauliflower, just bear in mind that it won’t come out as smooth, and may be noticed by those you’re trying to disguise it from!! I season my mash with a pinch of white pepper and nutmeg, but good old salt and pepper will also do the trick.

This time I’ve used the new Hellers Stout Mushroom and Angus Beef Sausages, the stout flavour really sung through and added a depth to the dish. Of course feel free to use your favourite type of good quality sausage if you prefer.  

Ingredients (serves 3 adults or 2 adults & 2 children):

• 2 cups of cauliflower florets
• 2 tbsp olive oil
• 1 large onion
• 1 tbsp wholegrain mustard, optional
• 1 cup beef stock (powdered is fine)
• 2 tsp cornflour
• 3 large potatoes (about 4 cups when peeled and diced)
• 1 tbsp butter and salt and pepper
• 6 pack of Hellers Stout Mushroom and Angus Beef Sausages or another favourite
• Steamed green vegetables to serve

Prepare the cauliflower and add to a pot with 1cm of water in the bottom. Cover and simmer on a medium heat for 5 minutes or until the cauliflower is nice and soft. Pour the cauliflower and cooking liquid into a container to puree with a stick mixer, or puree in a blender. Set aside.

While the cauliflower is cooking, peel and slice an onion. Heat the oil in a large frying pan (oven proof if possible, but not mandatory), and cook the onion on a low heat stirring often. This will take 5-10 minutes for the onions to become soft, but be sure to stir as we don’t want to brown them. Once softened, add the stock and mustard. Combine the cornflour with a little cold water, before adding to the onion gravy also. Simmer for another 5 minutes till reduced and thickened a little. Turn the heat off, and pour the gravy into a bowl to rest.

Using this pan, place the sausages, you can fry them gently in the pan, or pop the pan into a 180 degree celcius oven to cook. They take about 20-25 minutes in the oven, turning once.

Meanwhile, in the same pot that you cooked the cauliflower, place the peeled and roughly chopped potatoes, add salt and enough water to cover. Cover and boil for about 12 minutes till soft. Drain most of the water, leaving about 1cm in the bottom. Add 1 tbsp of butter and mash well. Once mashed fold in the pureed cauliflower and season to taste.

In bowls dish up the mash and top with two cooked sausages (just one for the kids, but if you halve them lengthways they feel like they’re still having two). There should be some sausage fat in the pan, I like to pour the gravy back in and gently heat to incorporate this fat, but that’s totally up to you. Once the gravy has been reheated pour liberally over the sausages.

Serve with steamed greens and enjoy.

Lentil salad with lemon and herb dressing

I concocted this salad one day when I had a craving for lentils, yes, craving lentils is a thing. As an ex-vegetarian I used to eat a lot of lentils, but these days have forgotten about what a satisfying and delicious meal they can make!

What's fantastic about this meal is it's generally pretty user friendly, so it makes a great dish to take when you're not sure what people can or can't eat. And with daylight savings now with us, I'm anticipating many more impromptu BBQ's where I might need to whip this one up.

It's naturally gluten free and vegetarian, and can easily be made dairy free or vegan by removing the feta, or substituting for a dairy free alternative. More so, it's a hit with carnivores alike and tastes fantastic alongside a hunk of crispy skinned salmon (as I served it today) or a medium-rare fillet of steak.

Best of all, any leftovers keep well till tomorrow and will make a quick and filling lunch.

Ingredients (serves 4 - 6):

• 1 1/2 cups of green puy lentils
• 4 1/2 cups water
• juice of 1 large lemon (about 1/3 cup)
• 4 tbsp olive oil
• 1/4 cup finely chopped fresh parsley
• 2 tbsp finely slice fresh mint
• 1 clove garlic, crushed
• salt and pepper to taste
• 1 tbsp olive oil, extra
• 4 zucchini, halved lengthways and sliced on the diagonal
• 150 grams baby spinach leaves
• 1/2 red capsicum, finely diced
• 150 - 200 grams feta, crumbled (optional)

In a saucepan bring the lentils and water to the boil. Simmer gently, covered for 40 - 45 minutes.

Meanwhile prepare the dressing. Combine chopped parsley and mint in a jar* with crushed garlic, lemon juice, and (at least) 4 tbsp of quality extra virgin olive oil. Season with salt and pepper, screw on the lid and shake well. Leave the dressing to mingle with itself while your lentils cook and you prepare the zucchini.

Heat the extra tbsp of olive oil in a heavy saucepan, add the zucchini and cook turning occasionally for 5-10 minutes, till it is golden on the outside, and soft in the middle (This could also be done on the BBQ, simply half the zucchini, brush with oil and grill cut side down first, turning once. Slice once removed from the BBQ). Place in a large bowl

In the same pan add the washed spinach leaves, leave a little water on them as this will help them to steam as they fry. Once wilted remove to the bowl with the zucchini.

Soon the lentils will also be cooked. Drain well and add to the bowl with the vegetables and the diced capsicum. Give the jar of dressing a good shake and pour half of it over the lentils. Stir well and set aside for at least 10 - 15 minutes. If serving with steak or salmon, this is when you would start cooking the meat.

To serve, stir well before sprinkling over crumbled feta and pouring over the remaining dressing.

This salad is delicious warm or cold, and although it makes a meal on it's own, it is also a fantastic accompaniment to BBQ'd steak, or crispy skinned salmon fillets.

Served with crispy skinned salmon fillet

* I always keep an old jam jar on hand for this very purpose. It also means that if I'm taking a dish somewhere I can easily take the dressing with me, pre-prepared, to pour on just before serving.

Pasta with Bacon Brussels Sprouts and Leek

We love pasta in this house. It's so versatile (in flavour variations and shape) and usually super fast to whip up and wolf down. This creation takes a few classic flavour combinations and combines it into a healthy, yet hearty and downright delicious flavour explosion. Even if you 'don't like brussels sprouts', I dare you to try this, then tell me that. 

Ingredients (Serves 4): 

• 50 grams walnuts 
• 400 grams dried pasta, rigatoni, penne or spiral would all work well
• 6-8 rashers of rindless free range bacon, diced
• 2 tbsp olive oil, plus extra to drizzle
• 1 leek, sliced in half lengthways, then finely sliced (white and light green parts only)
• 30 grams butter
• 400 grams brussels sprouts, washed, trimmed and cut in half
• 1 tsp chilli flakes
• black pepper to taste
• 1/2 cup shaved parmesan 

Heat frying pan, and dry fry the walnuts for a few minutes, stirring, till lightly toasted. Set Aside. 

Boil pasta in a large pot of well salted water according to packet directions. 

Meanwhile, heat oil in the pan you toasted the walnuts in, add diced bacon and cook stirring for 3 - 5 minutes. Add leek, and continue cooking for another 2-3 minutes. I added about a cup of water during this cooking process, bit by bit, to allow the bits on the bottom of the pan to lift off and flavour the dish, rather than burn. 

Once softened, add the butter, brussels sprouts and chilli flakes to the pan. Cook, stirring for another 6- 10 minutes till the sprouts are softened and bright green in colour. By now, the pasta should also be cooked. I added about 1/4-1/2 a cup of the pasta water to the pan, to lift off any further bits from the bottom. 

Divide pasta into four bowls, top with bacon and sprouts mix, drizzle with extra virgin olive oil and garnish with shaved parmesan and toasted walnuts. 

Pea and Ham Soup

I'm pretty sure that every family has a pea and ham soup recipe that's been handed down through the generations. Except mine... It's something I never ate as a child and for years couldn't work out what all the fuss was about. In the last few years however I've become quite a fan of the humble bacon hock and the powerful flavour hit is delivers when gently simmered away in this hearty warming soup. Despite never having it as a child, I know my children and their children will definitely be familiar with this recipe. Finally, I think I've perfected it! Let me know what you think. 

Ingredients (Serves 6):

• 4 tbsp oil
• 1 onion, diced
• 4 cloves garlic, crushed
• 2 tsp dried sage
• 1 leek, white part only, finely sliced
• 2 carrots, peeled and diced
• 400 grams of dried green split peas
• 10 peppercorns
• 1 bacon hock, or leftover ham bone - make sure it still has some meat on it though! I use freedom farms bacon hock, they're about $8 each and it has a decent amount of meat still on the bone. 
• 1 cup of frozen peas
• salt and pepper to taste
• buttered bread or toast to serve. 

In a large soup pot heat oil on a medium heat. Add onions, garlic and sage, saute gently for 3-5 minutes. Add the leek and carrots and continue cooking on a medium heat for another couple of minutes. 

Add the dried green split peas, peppercorns, bacon hock and cover with 2 Litres of water. Bring to a gentle boil before reducing heat to low and covering. 

Simmer for 2 - 2.5 hours stirring occasionally. You may need to top up the water if it starts to reduce too much. After 2 - 2.5 hours you'll notice the peas have begun to disintegrate. Perfect! 

Use tongs to remove the bacon bone from the soup and set aside to cool a little. Ladle about a third of the soup into a blender to whizz till smooth, return to the rest of the chunky soup before adding the cup of frozen peas. 

Simmer for another 3 - 5 minutes. Meanwhile, remove the meat from the pork bone and shred with a fork. 

Finally taste the soup, and if necessary add a little salt and pepper. Remember the bacon bone is already very salty, so it shouldn't need more than a teaspoon extra. 

Ladle soup into bowls and top with shredded meat. Serve with buttered bread or toast. Or if you're like me, add a smear of marmite to your toast as well, for an extra salty kick! 

Fresh Chicken Noodle Soup

Seriously easy, seriously nutritious, and seriously fast way to get your chicken soup fix. 


I've used a whole chicken, skinned, jointed and breasts removed. I find this is the most cost effective way to make this soup, plus boiling all the bones means that all that goodness is added to the broth. I don't bother using the chicken breast meat in this soup, as it can get tough when poached, and is far more valuable to use for another meal - like my tasty chicken Hawaiian Chicken Burgers, or Chicken Burrito Bowl with Mango Salsa for example. 


Also, DO NOT throw the skin away... I never like wasting anything! Check out this tasty way to make the most of it...  

What to do with #leftover #chicken skin? Salt and bake on a tray at 180•C for 20-30 mins till golden and crispy. Drain on paper towels and devour.... Reserve the fat in a container in the fridge for next time you're roasting potatoes #chickenskin #lard #chickenfriedpotatoes #naughtytreats #youknowyouwantsome

A photo posted by Stef Parker (@sparkmypantry) on Aug 13, 2016 at 11:22pm PDT

Make sure you drain off the fat before it cools. Store in a glass container in the fridge to use the next time you are roasting potatoes. Plus the chicken crackle makes a tasty snack while the soup simmers. 

Ingredients (serves 4): 
Soup 

• 4 cloves garlic 
• 1/4 c sliced fresh ginger
• 1 tsp chilli flakes
• 1/2 tsp each of salt and pepper
• bunch of coriander - wash and pick the leaves off. Set them aside and use the roots and stalks in the soup
• 1 whole free range chicken, jointed, skin and breast meat removed. 
• 300 grams dried egg noodles 

For the bowls

• 2 spring onions, finely sliced
• 1/4 cabbage, finely shredded
• 6 mushrooms, finely sliced or quartered
• 2 carrots, grated or julienned
• coriander leaves

Joint the chicken, and remove the skin and breast meat. 

Simmer all of the soup ingredients - except the noodles - in a large soup pot for 20 minutes, till the meat is cooked through. 

Meanwhile shred the cabbage - a food processor works well here - grate the carrots, slice the mushrooms and spring onion. Divide the vegetables and coriander leaves, among four large soup bowls. Set aside. 

Remove the chicken - bones and all - from the soup pot, and set aside till cool enough to handle. Now add the noodles and continue boiling for 3 - 10 minutes (according to the packet directions). 

Remove the meat from the chicken bones and divide among the serving bowls. Use tongs to serve the noodles on top, then ladle the boiling broth over it all. Stir, leave for a few minutes to poach the vegetables, and make it cool enough to eat. Serve with soup spoons and chopsticks. 

Chicken Burrito Bowl with Mango Salsa

Burrito bowls seem to be all the craze now, they are low G.I. and provide a gluten free option, plus the brown rice adds extra nutrition. I also find that bowl food is sometimes easier to eat than a wrap, which can get a bit messy!

Even though this is spicy, there is a subtle sweetness added by the mango. Feel free to adjust the amount of cayenne pepper to taste, this amount provides a medium spice level. Serving the creamy avocado alongside with the shredded lettuce and tomato makes this a perfectly balanced meal, which also makes fantastic leftovers hot or cold. Also, if you can, use lime juice rather than lemon, it adds a much more authentic zing. 

Ingredients (serves 4):

• 2 cups of brown rice
• 500g chicken thigh, trimmed and diced
• 1 tbsp paprika
• 1 tbsp ground cumin 
• 1 tsp cayenne pepper
• 2 tbsp oil
• oil for cooking
• 1 mango
• 1 tsp chilli flakes (optional) 
• 1 red onion
• 1 tbsp lime/lemon juice
• 1 avocado, mashed
• 1 tbsp lime/lemon juice
• salt and pepper to taste

to serve

• tomato, diced
• iceberg lettuce, shredded

Cook rice according to packet directions. 

Meanwhile, toss the diced chicken in the paprika, cumin, cayenne and 2 tbsp of oil. Set aside to marinate while you prepare the salsa and avocado. 

Peel and slice half of the red onion into rings. Slice the capsicum into strips. Set both aside. 

Prepare the salsa, dice the flesh of the mango cheeks (skin removed). 

Dice the remaining half onion, and stir with mango and chilli flakes. Add lime/lemon juice and set aside in the fridge. 

Prepare the avocado by mashing the flesh and stirring in lime/lemon juice with the salt and pepper. Set aside to chill while you cook the chicken.  

Heat a little more oil in a large frying pan and cook the chicken, stirring, for 5 minutes, if necessary add a little more oil to the pan before adding the sliced onion and capsicum, cook, stirring for another 5 minutes till onion is softened and chicken is cooked through. 

Dish warm rice up into four bowls. Serve topped with shredded lettuce, tomato, chicken, mango salsa, and a generous dollop of avocado. Provecho!!