Food, 25.05.2016

5 Working Week Meals To Live By

So you’ve been working all day, you’ve dropped into Frame on the way home for your daily endorphin fix, you’ve arrived back to find your breakfast bowl still out on the kitchen table… and you are RAVENOUS!

We know what it’s like, but before you reach for the pot noodle check out these easy-peasy, super healthy suppers from some of our favourite food bloggers who really do seem have it all… health, happiness and a career that is.

Pulled Chicken with Burmese Avocado Salad from Eccie and Gini Newton at KARMA CANS


1 large skinless chicken supreme (bone in)

1/2 large ripe avocado

1 large handful fresh kale pulled off its stalks and washed
Winter lettuces (
3 leaves of butter lettuce; 2 leaves of chicory; 1 handful of lambs lettuce)

2 limes – juice and zest

1 small handful coriander chopped

1small handful basil, chopped

1 tbsp toasted crushed peanuts, mixed with pinch of salt and 1tsp sugar

1tbsp crispy shallot

3 tbsp toasted seeds chia sunflower pumpkin etc.

Black pepper


For The Dressing

1 lime juice

1tbsp soy

1tbsp fish sauce
1 1/2 tbsp agave nectar or raw honey

3 tbsp rapeseed oil

1. Heat the oven to 180 degrees and bake the chicken supreme for 25 mins on a tray with a little water in the bottom.
 Then remove and allow to cool.

2. Meanwhile zest and juice the lines, set both aside
Prepare the avocado by removing the skin and the stone and cubing the flesh. Dress with 1-2 tbsp lime juice. Cover and chill in the fridge.




3. Cook the kale for three minutes in boiling water.
 Drain well and pat dry with a dry cloth. Add a tsp of lime zest and black pepper while hot.



4. Prep the salad leaves – separate the butter lettuce and chicory into individual leaves by chopping off the bottoms of the lettuce heads.


5. Make the dressing by beating all the ingredients together in a small bowl.


6. Using a fork pull the chicken into thin flakes. 
Add a tbsp of lime juice, half the chopped herbs and 2 tbsp of the dressing.


7. Toss the rest of the herbs, the kale and the lambs lettuce in the remaining dressing.


8. Lay the big lettuce leaves as buns and scoop the pulled chicken on top of them. Put the avocado on top of the kale salad. Top the dish with the peanuts, crispy shallot and the toasted seeds.

And if you’re quick with the salad, while that chicken is in the oven, you could always impress your house mates with this pasta-free Beetroot Ravioli starter (Also from KARMA CANS)

4 beetroots
150g goat’s cheese
25g cooked quinoa
20g ground almonds
1 large handful of rocket washed and trimmed
1/2 cup of petit pois cooked
1 lemon’s zest
5g parmesan grated finely
salt + pepper
olive oil

You will need a mandolin to make this recipe work well, if you can’t find one, then use cooked beetroot instead.

1. In a bowl, combine the goats cheese, the cooked quinoa, the lemon zest and a few drops of olive oil, a little salt and pepper and the ground almond. mix until all the ingredients form a paste.

2. Set the mandolin on its finest setting. Peel the beetroot and wash, then slice the beetroot on the mandolin as finely as you can, the beetroot slices may be incomplete rounds, with one end thinner than the other, that’s ok as two thin ends can be joined to create a larger more flexible circle of beetroot.

3. Lay one round of beetroot down, drop 2 tsp of the goat’s cheese mixture into the centre, lay the second round ofbeetroot over the goat’s cheese ball and press into a ravioli shape.

4. Repeat until you have six raviolis, then top with the peas and rocket, parmesan and olive oil. Drizzle with a couple of spoons of pesto.

PICK UP A KARMA CANS GRAB AND GO LUNCH POT IN STUDIO TODAY!

Crisp Bibimbap Skillet Pancake from Sarah Wilson at I Quit Sugar
This is a good one for using up leftover meat.

1 tablespoon sesame or coconut oil
1 cup cooked quinoa
1 cup kimchi, including a little brine, plus extra to serve (or use 2 cups shredded leafy greens or cabbage) tossed with a big splash of tamari
3 green shallots, finely chopped
1 tablespoon tamari, soy of fish sauce
2 eggs
1/2 cup leftover cooked meat
2-3 separate mounds of different coloured cooked or raw vegetables, grated or thinly sliced (carrots, red cabbage, brussels sprouts, pumpkin, zucchini, beans, peas, spinach, bean sprouts etc.)
A generous sprinkle of a crunchy, tasty thing (sesame seeds, dulse flakes, dukkah) to serve

1. Heat the oil in a frying pan over a medium-high heat. Add the quinoa, kimchi (or greens), green shallots and tamari, soy of fish sauce to the pan, stirring to combine, then press flat with a wooden spoon.

2. Reduce the heat and cook for five minutes or until the mixture begins to crispy and caramelise on the base.

3. Crack the eggs on top and swirl to cover. Reduce the heat to low, cover (with a plate or lid) and cook for four or five minutes until eggs are just set.

4. Arrange the meat and coloured veggies on top and heat through.

5. Remove from the heat and serve with extra kimchi (or greens if using), a sprinkling of something crunchy and tasty and some gochujang sauce, if you like.

For the gochujang sauce:
Mix 1/4 cup of Sarah’s nomato sauce (found in Simplicious) with a pinch of chilli flakes (or a few drops of tabasco) and 1/2 teaspoon rice malt syrup.

SHOP SARAH WILSON’S LATEST BOOK SIMPLICIOUS

Green Goddess Noodle Salad from Jasmine and Melissa Hemsley at Hemsley + Hemsley
You can keep the leftovers in the fridge and take to work for lunch the next day.

10oz buckwheat (soba) noodles
1 tablespoon extra-virgin olive oil
10oz broccoli florets or purple sprouting broccoli, asparagus or green beans
1 medium green cabbage or bok choy, leaves finely shredded
1 medium fennel bulb, finely sliced
1 cucumber, halved lengthwise, seeds scooped out with a spoon and flesh chopped
4 spring onions, finely sliced
1 large ripe avocado, sliced
2 handfuls of fresh greens (such as watercress, baby spinach, sliced lettuce or leftover cooked kale)
1 small handful of nuts (such as cashew nuts, peanuts or almonds) or seeds (such as sesame, sunflower or poppy seeds)
4 large handfuls of fresh herbs (such as cilantro, mint or basil, or a mixture), roughly chopped

FOR THE DRESSING
Grated zest and juice of 2 limes or 1 lemon
2 tablespoons toasted sesame oil
5 tablespoons extra-virgin olive oil
1 garlic clove, grated
1½ -inch piece of fresh root ginger (unpeeled if organic), finely grated
2 teaspoons tamari
A pinch of cayenne pepper or chili flakes (optional)
Sea salt and black pepper.

1. Cook the buckwheat noodles in a large pan of boiling water according to the packet instructions (about seven minutes). Use two forks to tease the noodles apart during the first minute of cooking.

2. When they are tender, drain and rinse under cold water for 15 seconds. Drain again and then toss in the EVOO in a large serving bowl to stop the noodles sticking together. Set aside.

3. Using the same pan, after a quick rinse, steam the broccoli (or other vegetable), covered with a lid, in 4 tablespoons of boiling water for four minutes until tender.

4. Whisk all the dressing ingredients together in a bowl or shake in a jam jar with the lid on. Season to taste with salt and pepper, then drain.

5. Add the raw vegetables, spring onions and avocado to the noodles with the greens and steamed broccoli. Pour over the dressing and mix everything together. Top with the nuts or seeds, toasted in a dry pan for a minute if you like, and the fresh herbs.

Eating Well with Hemsley + Hemsley starts Monday 9th May at 8pm on Channel 4
SHOP HEMSLEY + HEMSLEY’S LATEST BOOK GOOD + SIMPLE

Nutty Pea and Quinoa Bowl from Ella Mills at Deliciously Ella

240g quinoa
500g frozen peas
150g almonds
8 tbls olive oil or sesame oil if you have it
4 cloves of garlic
a large pinch of chilli flakes to taste
200g kale
2 courgettes
2 tablespoons of tamari
juice of 1 lime
salt and pepper

1. Start by cooking the quinoa – you want about double the amount of boiling water to quinoa and let it boil for about 12-15 minutes.

2. While that cooks, toast the almonds in a large frying pan with 1 tbls of tamari until the almonds start to brown and slightly catch. Put to one side.

3. In the same pan (but without the almonds) add 4 tbls of olive oil, crushed garlic and chilli flakes. Start to heat this, once it’s bubbling add the chopped kale and courgette. Sauté everything until cooked, which should take about five to ten minutes, then take it off the heat.

4. Place the peas in a pan with cold water, bring them to the boil and drain them. Add half the peas to a food processor with 4 tbls of olive oil, juice of 1 lime, some salt and pepper to taste and blend to make a puree.

5. Add the other half of the peas, the courgette, kale, 1 tbls of tamari and a little olive oil into the quinoa and stir, season to taste.

6. Serve the quinoa with the pea puree on the side or mix it in to make it extra creamy. Then finally sprinkle the almond over the top of your bowl.

Note: If you want to save a pan, do the pea puree first and use this same pan for the quinoa

SHOP ELLA MILLS’ BOOK, DELICIOUSLY ELLA

Courgette Soup from Isaac Carew
Ready in minutes after a bit of rough chopping, cooking and blending

3 Large courgettes
2 Whole onions
2 Garlic cloves
Large handful of walnuts
1 Sprig rosemary
1 Sprig thyme
1 Glass of white wine
500ml Veg or chicken stock

Garlic infused cream
300ml Double cream
6 Garlic cloves

1. Roughly chop the onions, bash and peel the garlic add it all to a hot pan filled with a table spoon of oil.

2. Sweat the onions off for five minutes giving them a slight colour add the sprigs of rosemary and thyme. Deglaze with a glass of white wine and reduce.

3. Once the white wine has reduced by half which should only take a minute or two add the roughly chopped courgette and a large handful of walnuts.

4. Pour over the stock bringing it to a boil then cover and leave it to simmer for 10 minutes while you make the garlic infused cream.

5. Bash and peel six cloves of garlic, cut them in half, put in a pan and sweat for a minute or two. Add double cream and a large pinch of sea salt. Bring the cream to the boil then let simmer on a low heat for five minutes until it has doubled in thickness.

6. Now the courgettes should be cooked through. Add everything (apart from the garlic cream) to a blender. Blend until smooth checking the garlic infused cream, seasoning along the way.

7. Serve with the cream poured on top, some crispy prosciutto and a large chuck of warm bread.