LUXE / HEALTH shiitake soba bowl…

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When you’re lacking dinner inspo and want something quick but healthy and comforting all in one go, then I promise this soba bowl will hit the spot….

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LUXE / HEALTH Shiitake Soba Bowl

Ingredients:

1-2 chicken breasts
2 garlic cloves, crushed
1 leek, finely sliced
2 bunches Pak Choy, roughly chopped
Handful shiitake mushrooms, roughly chopped
Handful fresh coriander, roughly chopped
Coconut oil
5-6 tbsp. rice vinegar
2 tbsp. sesame oil
Juice of 1 lime
1 packet soba noodles

Method:

  • In a small jug, mix together the rice vinegar, sesame oil and lime juice.  Taste, season and set aside.
  • Slice chicken breasts into 1-2cm chunks, then heat a little coconut oil in a wok or large frypan and stir-fry for a few minutes until chicken has browned a little and cooked through, then set aside.
  • Cook soba noodles according to packet directions while you prep your veg, then rinse and drain well.
  • Add a little extra coconut oil to the wok then add the garlic, leek and mushrooms and stir-fry for a couple of minutes until soft before adding the Pak Choy.  As the greens begin to wilt, add the chicken back to the wok, followed by the drained soba noodles.
  • Drizzle over the dressing and toss well to combine.
  • Divide between two plates and sprinkle with fresh coriander.  Done!

LUXE / HEALTH chilli pork noodles…

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This dish is currently on high rotation in our kitchen as my obsession with Shiitake mushrooms continues…  But vegetables aside, this dish is a winner as it’s packed with flavour and literally takes 20 minutes from prep to table.  If you don’t like pork, simply replace with chicken mince.  Enjoy!

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LUXE / HEALTH Chilli Pork Noodles

Ingredients:

500g lean pork mince
2 bunches Pak Choy (or whatever Asian greens you have in your fridge), sliced
6 spring onions, finely sliced
Handful Shiitake mushrooms, roughly chopped
1.5 inches fresh ginger, grated
1 generous tbsp. chilli bean sauce (find this at your local Asian supermarket)
1 tbsp. oyster sauce
2 tbsp. gluten free soy sauce
1 tsp. coconut sugar
1 garlic clove, crushed
1/2 Lebanese cucumber, peeled and chopped into matchsticks
Handful fresh coriander, roughly chopped
1 packet rice noodles

Method:

  • In a small jug, mix together chilli bean sauce, oyster sauce, soy sauce, coconut sugar, garlic and 1/2 cup cold water.  Set aside.
  • Heat a little coconut oil in a wok, then add the pork mince, spring onions and mushrooms to the pan and toast for a few minutes until the meat starts to brown.
  • Add the chilli sauce and reduce heat to medium.  Cook for 5-6 minutes until the pork is cooked through and the sauce has thickened slightly.
  • Meanwhile, cook rice noodles according to packet directions.  Rinse well, drain and set aside.
  • Add the sliced Pak Choy to the wok and toss until greens are cooked through and wilted.
  • Divide rice noodles between two bowls and spoon over pork mixture, including a generous spoonful of the chilli sauce.
  • Serve with a sprinkling of fresh coriander and cucumber on the side.

LUXE / HEALTH ginger chicken and shiitake bowl…

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My current foodie obsession is the humble Shiitake mushroom – and now that my local supermarket seems to stock these beauties on a regular basis, I am chucking them in everything!  Not only do they add a richness to any dish you pop them into, but the benefits of Shiitake mushrooms are well documented.  In fact, these little morsels are said to boost your immune system, fight cancer, reduce inflammation in the body, support heart health and give you a good dose of B vitamins in the process.  Enjoy!

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LUXE / HEALTH Ginger Chicken and Shiitake Bowl

Ingredients:

2 chicken breasts
1/2 cup Tamari (or light soy sauce)
4 tsp. sesame oil
2 tsp. mild mustard (Dijon is my fave!)
1 generous tsp. coconut sugar
2 inches ginger, grated
1 garlic clove, crushed
Handful of Shiitake mushrooms, roughly chopped
2 bunches Pak Choy, sliced into thirds
6 spring onions, finely sliced
Soba noodles
Coconut oil
Black pepper
Toasted sesame seeds

Method:

  • Preheat your oven to 180C.  Then in a bowl, whisk together the tamari, sesame oil, mustard, coconut sugar, ginger and garlic.
  • Pop the chicken breasts in an ovenproof dish and pour over half the marinade.  Bake for 30-35 minutes until chicken is cooked through.  Once the chicken is cooked, slice finely and set aside.
  • Meanwhile, prep vegetables and heat a little coconut oil in a wok.  Add spring onions and mushrooms and toss for a few minutes until softened.  Add the remaining marinade to the pan, then add the Pak Choy and finally, the sliced chicken, tossing to coat in the marinade.  Season with black pepper.
  • At the same time, cook Soba noodles according to packet directions then rinse, drain and divide into two bowls.
  • Pile the chicken and vegetables on top of the noodles and sprinkle with extra spring onions and sesame seeds before devouring immediately!

LUXE / HEALTH sticky pork Bun Cha…

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Not quite a salad, not quite a stir-fry…this Vietnamese Bun Cha will tantalise your tastebuds!  It’s the perfect quick weeknight meal if you’re looking for something that tastes naughty, but is really quite nice.  Enjoy!

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LUXE / HEALTH Sticky Pork Bun Cha
(Serves 2-3)

Ingredients:

500g pork mince
6 spring onions, finely sliced
1 generous tbsp. raw honey
2 tbsp. fish sauce
2 garlic cloves, crushed
1/2 packet vermicelli noodles
Handful of fresh mint, chopped roughly
Handful of fresh coriander, chopped roughly
1/2 cup unsalted peanuts (cashews would be super tasty too!)
Handful of bean sprouts (optional)
Coconut oil

For the dressing:

Juice of 2 limes (you may just need the one, so taste the dressing as you go)
1 red chilli, finely diced
1/2 cup coconut sugar
2 tbsp. fish sauce
2 garlic cloves, crushed
Dash of sesame oil
1/4 cup cold water

Method:

  • To begin, cook the rice noodles in boiling water according to packet directions, then rinse well, drain and set aside to cool.
  • Preheat your oven to 180 and place the peanuts on a baking tray.  Roast for a few minutes until they begin to brown a little, then set aside.
  • In a large bowl, combine the pork, onions, honey, fish sauce and garlic.  Use your hands to form 12 small patties, then place in the fridge to firm up while you prep the dressing.
  • In a small jug, combine the lime juice, chilli, coconut sugar, fish sauce, garlic, sesame oil and water and stir well.  Once the sugar has dissolved, it’s ready, so taste then set aside.
  • Heat a little coconut oil in a fry pan, then cook the pork patties for 3-4 minutes on each side until cooked through.  The honey will begin to caramelise, making the pork nice and sticky.
  • To serve, place 3-4 patties on a bed of the vermicelli noodles, drizzle with the chilli dressing and sprinkle with chopped coriander, mint, peanuts and bean sprouts.

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LUXE / HEALTH Asian braised chicken…

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After three wonderful weeks away, it’s time to get back to reality and back into the kitchen…so here’s the perfect dish to welcome autumn.  This Asian braised chicken is a recipe I found and adapted from an old cookbook years ago and to this day, it remains a firm favourite in our household and is often the dinner I revert to when I’m lacking inspiration or energy.  It’s literally a one pot wonder so let me know what you think…

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LUXE / HEALTH Asian Braised Chicken
(Serves 4)

Ingredients:

8-12 chicken thighs
1 cup soy sauce
1 litre water
4 generous tbsp. balsamic vinegar
Cinnamon stick
1/3 cup white sugar (or caster sugar – whatever you have in the cupboard)
4-5 garlic cloves, crushed
1 inch fresh ginger, finely grated
Generous pinch of dried chilli flakes
Handful sesame seeds
1 bunch steamed broccolini or green beans
1 packet soba noodles

Method:

  • In a large saucepan, combine the soy sauce, water, vinegar, garlic, ginger, chilli flakes, cinnamon and sugar and bring to the boil.
  • Add the chicken thighs to the pan, then reduce to a medium heat and simmer, uncovered, for 50 minutes.
  • Meanwhile, in a small pan, toast the sesame seeds until golden brown.  Set aside.
  • After 50 minutes, the chicken should be cooked through and braised a beautiful golden brown.
  • Cook the soba noodles according to packet directions and drain well (they usually take about 4 minutes)
  • To serve, place 2-3 chicken thighs on a small bed of soba noodles, add the steamed greens, a little broth from the saucepan and sprinkle with sesame seeds.  Simple!

 

 

LUXE / HEALTH Thai Beef Salad…

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Salad doesn’t have to be boring and sometimes the most simple ingredients can be thrown together to make the most spectacular meal.  As much as possible too, I try to incorporate as many different colours in each meal and although this dish isn’t your traditional Thai beef salad, it’s got the heat, the crunch and the flavour.  Let me know what you think…

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LUXE / HEALTH Thai Beef Salad
(Serves 2)

Ingredients:

1 large rump steak, sliced into strips
1/2 packet rice noodles
1 cup green beans (I use frozen)
Large handful of cherry tomatoes, halved
1/4 red cabbage, finely sliced/shredded
4 spring onions, finely sliced
2 red chillies, finely diced (using 2 chillies will make this dish fairly hot so if you want it a little more mild, simply remove the seeds or use 1 chilli as opposed to 2)
Handful of fresh mint, chopped roughly
Handful of fresh coriander, chopped roughly
Coconut oil

For the dressing:

2 tbsp. fish sauce
1 tbsp. coconut sugar (if you don’t have coconut sugar, use brown sugar)
Juice of 1 lime
1 tsp. sesame oil

Method:

  • To begin, cook the rice noodles in boiling water according to packet directions, then rinse well, drain and set aside to cool.
  • Prep the beef by trimming any sinew and fat, then slice into strips.
  • In a wok, heat a little coconut oil, then pop in the chillies and spring onions and toss for a minute or two until fragrant.
  • Add the beef to the pan and stir fry for a few minutes until the beef changes colour, but is still rare on the inside.  Then, set aside in a small bowl.
  • Meanwhile, steam the green beans until cooked through, but still crunchy, then add the cabbage, beans and cherry tomatoes to the hot wok and toss until slightly warmed.
  • Add the beef, chillies and spring onion mixture back to the pan, followed by the rice noodles and finally, the dressing.
  • Turn off the heat and add the fresh herbs, mixing well.
  • Pop a large handful of the salad into two bowls and devour immediately!

 

LUXE / HEALTH coconut soba prawns…

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Prawns are one of the most versatile proteins and the fact that they cook in mere minutes, make them the perfect weekday dinner dish!  This recipe combines some of my favourite ingredients so I hope you enjoy it as much as I do…

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LUXE / HEALTH Coconut Soba Prawns
(Serves 2)

Ingredients:

12-18 large kind prawns, deveined but with tails still intact
1 packet soba noodles
2 red chillies, finely diced
4 spring onions, finely sliced
2 small bunches pak choy
1 bunch fresh coriander, roughly chopped
1 handful shredded coconut
Coconut Oil

For the dressing:

165ml coconut milk
2 tbsp. fish sauce
1 tsp. sesame oil
2 tsp. coconut sugar
Juice of 1 lime

Method:

  • To make the dressing, mix all the ingredients together in a small bowl and set aside until needed.
  • Heat a small saucepan, then toss in the shredded coconut and toss for a few minutes until toasted.  Set aside.
  • Cook the soba noodles according to packet directions, then drain well.
  • Wash and roughly chop the pak choy, steam for a couple of minutes and drain well.
  • Heat a little coconut oil in a pan, add the chilli and spring onion and toss for a minute of two.
  • Add the prawns and cook for another few minutes until they change colour and are pink and juicy.
  • Meanwhile, in a large bowl, toss the drained soba noodles with the pak choy and coconut dressing.
  • Divide the noodle salad between two bowls, then spoon over the prawns and sprinkle with freshly chopped coriander and toasted coconut.

Nam Jim Prawn Salad…

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I don’t know about you, but during summer, I begin to crave lighter dishes for dinner and this little noodle salad is both healthy and satisfying.  The tangy Nam Jim dressing is packed full of flavour and it’s super easy to whip up for a quick and easy midweek meal!

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Nam Jim Prawn Salad
(Serves 2)

Ingredients:

12 large king prawns, deveined but with tails intact
1/2 packet soba OR rice noodles
1/2 cup frozen peas
2 small bunches pak choy
Coconut oil

For the dressing:

2 red chillies, with seeds, finely diced
2 garlic cloves, crushed
1/3 cup fresh coriander, chopped roughly
1/4 cup coconut sugar
2 tbsp. fish sauce
Juice of 1 lime

Method:

  • To make the dressing, mix all the ingredients together in a small jug until the sugar has dissolved and set aside until needed.
  • Cook the noodles in boiling water according to the packet directions, then rinse and drain well.
  • Cook the frozen peas in a small saucepan of boiling water, then drain well and allow to cool.
  • Once the noodles and peas have cooled, pop them in a bowl and stir through 3/4 of the Nam Jim dressing.
  • To cook the prawns, heat a little coconut oil in a pan and heat through until they change colour and are pink and juicy.  I like to brush a little of the Nam Jim across their flesh while cooking for extra flavour!
  • Meanwhile, roughly chop the pak choy and steam for a few minutes in the microwave.
  • Divide the noodle salad into 2 bowls with the steamed pak choy, place the cooked prawns on top then drizzle with the remaining Nam Jim dressing and devour!