Tag Archive: easy recipe

  1. Asian-Style Mushroom and Vegetable Broth by Jane Devonshire

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    Jane says: I love spicy Asian-style soups and this broth base is a real favourite. You can make it a few
    days in advance and keep it in the fridge or freeze it in portions so that you can put
    something together quickly when you are really pushed for time. Don’t be put off by the
    long list of ingredients; it’s very simple to make and you can serve it with whatever veg you
    wish. I’ve included some of my favourites to give you a pointer.

    Recipe courtesy of Jane Devonshire, MasterChef Champion 2016

    Serves 2 as a main or 4 for lunch

    Ingredients

    For the Broth:

    40g dried mixed mushrooms

    1 litre boiling water

    splash of sunflower oil

    1 onion, diced

    1 red chilli, finely sliced

    1 stalk of lemongrass, well bruised

    ½ tablespoon grated fresh ginger

    3 garlic cloves, chopped

    1 sheet nori (optional)

    60ml gluten-free soy sauce

    2 tablespoons rice wine vinegar

    To make the soup:

    200g mixed or button mushrooms, chopped

    110g asparagus, chopped

    1 bok choi, green leaves chopped off, base chopped into 4 or 8 depending on size

    1 red pepper, finely sliced

    75g beansprouts

    To serve:

    75g cooked rice per person

    2–3 spring onions, finely sliced, green parts included

    5g coriander, chopped

    5g basil, chopped

    a little red chilli, finely chopped

    10g (approx.) unsalted peanuts,

    roughly chopped (optional)


    Cooking Method

    1. Place the dried mushrooms in a bowl with the boiling water and leave for at least 20 minutes until stewed, or overnight.

    2. Heat the oil in a large saucepan and gently fry off the onion and chilli until cooked through and softened, about 3 minutes.

    3. Add in the lemongrass, ginger and garlic and cook for a further 1 minute.

    4.  Put the soaked dried mushrooms and stock into the pan with the nori (if using; this adds a fishy flavour to the broth in much the same way fish sauce would, so leave out if you prefer), soy sauce and rice wine vinegar. Bring to the boil and simmer for 5 minutes.
    5. Remove from the heat, strain and reserve the stock, discarding the vegetables. Use immediately; or cool and keep in the fridge for 48 hours in a covered dish or freeze.
    6. To make the soup, bring the stock to the boil and add all the ingredients except the beansprouts.
    7. Leave to boil for up to 1 minute, turn off the heat and add in the beansprouts. Stir through and serve immediately.
    8. To serve, divide the rice among your serving bowls, spoon over the broth with the vegetables, and sprinkle on the spring onions, herbs, chilli and peanuts, if using.

    Jane’s Top Tips:

    I always cook the onions, then add in the garlic for just a minute or two before adding more ingredients. Onions take longer to cook than garlic and burnt garlic is very bitter and can really spoil your dish before you start.

    Rice noodles work really well in this dish as well; just cook according to the packet instructions and add them to the broth instead of the rice.

     
  2. My Mum’s Chicken Soup by Jane Devonshire

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    It is such a privilege for us to be able to share this heirloom of a recipe from Jane Devonshire. Here is what Jane’s story behind this comforting family recipe…

    A while ago I posted a photo of my chicken soup and since then have been asked numerous times to publish the recipe. This is one of my real family favourites that I often cook when my kids are a bit run down, sick or feeling in need of a bit of a pick me up.

    So, here it is… It’s very simple. I’ve reproduced it exactly as my Mum taught me and exactly as I remember my Nanny making it – stock cubes and all. I really hope it brings a little goodness and comfort to you too; it’s such a family staple.

    Please note I have given you quantities but it really is not an exact recipe. It’s definitely a case of throwing things in a cooking pot.

    The recipe below will feed a family of 6 very economically for an evening meal. I usually serve it with dumplings or mashed potato. If you are having it as just a bowl of soup at lunchtime it will go a lot further.

    Kids in the Kitchen

    Stock Cubes – Little fingers like to peel and re-peel so give them the challenge of getting the wrapping off the stock cubes.

    Pearl Barley – Let the kids add the barley into the soup. It’s very tactile and nice to run your fingers through. Tip – you may need a few more kid sized handfuls though! Another option for the younger kids get them their own pot or bowl and if you have some extra barley or rice let them play with the barley for longer. Giving them a spoon, measuring cup etc to encourage them to continue mixing/playing.

    Recipe Courtesy Jane Devonshire MasterChef Champion 2016

    Serves: 6

    Cooking Time: 1.5-2 hours

    Difficulty: Easy


    Equipment


    Ingredients

    • 1 medium sized chicken, 1.75Kg approx
    • 2 onions
    • 1 medium sized swede, 525g approx
    • 525 g of carrots
    • 2 onions
    • 2 leeks
    • 2 packs of liquid chicken stock to cover chicken and veg – If not quite enough I add some water
    • 3-4 Knorr chicken stock cubes
    • 1 – 2 tbsp mixed dried herbs
    • Pearl barley optional  2 – 3 handfuls about 75 g

    Cooking Method

    1. You have 2 options you can ask your butcher if he can joint the chicken into x 8 portions and de-skin. Or, if I am honest I remove all the string etc holding chicken in place and I I cook the chicken whole in the stock etc. After an hour of cooking I carefully remove it from the stock using two carving forks and place into a large bowl or plate. Then using a spoon and a knife I gently remove the skin and break the chicken up into pieces, I discard the skin and return all the rest of the chicken including the bones to the pot for another hour. Please be careful if you do this as it will be boiling hot. You can skip this and leave the skin on if you don’t object to having it in the soup although I find it quite unpleasant.                             
    2. Chop the onion and the leek and add to the pot with the chicken.                     
    3. Add the chicken stock and Knorr stock cubes and mixed dried herbs plus (optional) pearl barley if using. Use extra water to make sure chicken covered.                                          
    4. Put onto simmer on low heat on hob.                                      
    5. Chop swede and carrot and add to the pot as soon as they are ready.               
    6. After an hour remove the chicken from the stock pot, de-skin and joint it – see instructions above.                                                           
    7. Season if necessary at this stage; please remember stock cubes are very salty. I always add some pepper at this stage.                                                
    8. Cook for approx another 1 hour until the chicken is falling off the bone. I serve it with the bones in as we have always eaten it like that but please feel free to remove them if you prefer.  
  3. Cheats Mexican Chilli by Jane Devonshire

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    What Jane says about this recipe… You can’t beat a great chilli and this is my relatively quick mid-week version, using tins of kidney beans in chilli sauce to make it easy and speedier.

    This recipe is also gluten free, we hope you enjoy!

    Kids in the Kitchen

    Chopping – Do you have any chives in your garden? Go on a hunt to find them and cut some to serve on this chilli. Chives should be fairly easy for little ones to cut same with the mushrooms in this recipe.

    Rice – Here is one for the younger kids, get them to help measure or scoop the rice into a cup then dump it into a pot. Pour some water in to cover and let them use their hands to wash the rice. The water will turn cloudy the first couple of times you wash the rice but then will eventually become clear, then you’re ready to cook it!

    Recipe Courtesy Jane Devonshire MasterChef Champion 2016

    Serves: 4-6

    Difficulty: Easy


    Equipment


    Ingredients

    • Vegetable oil
    • 2 onions, roughly chopped
    • 3 cloves of garlic, finely chopped
    • 4 white or 2 Portobello mushrooms
    • 1-2 fresh red chillies (omit if serving for kids)
    • 1kg (2lb 4oz) beef mince
    • 540g bottle of passata
    • 4 x 395g tins of kidney beans in chilli sauce (use two kidney beans in chilli sauce and 2 regular cans of kidney beans if cooking for kids)
    • 2 red peppers, seeds removed, chopped
    • Salt and pepper

    To Serve

    • A few sprigs of coriander
    • 240g (8½oz) cooked white or brown rice
    • 75g (2¾oz) Cheddar cheese, grated
    • 125ml (4fl oz) sour cream
    • A small bunch of chives, finely chopped

    Cooking Method

    1. Heat some oil in a large pan and sauté the onions, garlic, mushrooms and chillies – just use 1 and remove the seeds if you don’t like it too hot. Cook down for 10 -15 minutes until the onions are translucent.
    2. Stir in the mince and cook for a few minutes to brown, then stir in the passata, kidney beans in chilli sauce, red peppers and salt and pepper. Simmer for about 2 hours or until the mince is tender and cooked through. 
    3. Garnish with coriander and serve in bowls with rice, some grated Cheddar and the sour cream with the chives mixed in.