Chicken Noodle Soup
CHICKEN NOODLE SOUP
A hearty winter favourite with hand made noodles and a secret ingredient at the end.
For the hand made noodles use the standard dough mix.
STANDARD DOUGH MIX
INGREDIENTS
4 cups bakers flour
1/2 tsp salt
1 1/4 cups warm water
1 1/2 TBS vegetable oil
2 tsp cider vinegar
METHOD
Mix together in to a dough
Knead well, 20 mins by hand of 5 mins with dough hooks
Rest for 1 hr at room temp
The dough is then ready for use.
Cut off a small amount and roll into ball 55mm round. Place in top of press. Wind down press, when noodles are about 40mm long cut off into boiling water. Cook for about 15 mins.
CHICKEN NOODLE SOUP
INGRIDiENTS
BROTH
1 1/2 cups chicken stock
2/3 TBS cooking wine
2/3 TBS light soy
1 tsp sugar
16 mm stick ginger
Mix together boil for 8 minutes.
2 cloves crushed garlic
2 chicken thighs chopped
50 gr chopped mushrooms
1/2 red capsicum chopped
1 bock choy chopped
Brown chicken add the other ingredients cook until soft.
Combine all ingredients mix together serve.
ZUCCHINI FLOWERS
STUFFED & BATTERED
I was in the garden sourcing some ingredients for a salad. I saw lots of zucchini flowers.
I thought, I haven’t cooked zucchini flowers in years
INGRIDENTS
ZUCCHINI FLOWERS MALE AND FEMALE.
The male flowers grow on the end of a stalk.
The female flowers grow on the end of a little zucchini.
STUFFING
Two slices of bacon
50 g mushrooms
1 tsp minced fresh rosemary
1/4 cup ricotta
1 egg yolk
Salt & pepper
METHOD
Finely chop bacon, cook in skillet, add chopped mushrooms & rosemary.
Cook string regularly until brown, remove allow to cool.
Mix in egg yolk and ricotta add salt and pepper to taste.
Gently stuff female flowers. Bake in med oven for 15 - 20 mins.
BATTER
1/4 cup plain flower
1/4 cup corn flower
1/2 beaten egg
Sparkling water
1/8 tsp Salt
METHOD
Mix together flowers & salt add egg mix add sparkling water mix ti the consistency of thickened cream ( do not over mix )
Coat remaining flowers with batted, fry in oil till brown.