Recipe Category: Fiona Smith Issue 206

Recipe

MISO BEEF BROTH BOWL

This wintery buddha-style bowl is fresh and nourishing yet warming, and you simply make it in your serving bowl. Select and prepare your choice of vegetables so that they cook very quickly: spinach leaves, watercress, shelled edamame and bean sprouts can be added as they are; veges such as mushrooms, broccoli and cauliflower should be sliced very thinly; dense vegetables such as pumpkin, kūmara, radish or kohlrabi should be wafer thin – a mandolin is great to use for this. The vegetables will still have a raw quality to them, so if you prefer them more cooked, add them to the broth before stirring in the miso to allow more cooking time or give them a quick stir-fry in a frying pan before arranging in the serving bowl.

You want a really good beef bone broth; you can use bought broth but I have included a recipe (see recipe) that you can cook in the oven to get a nutritious broth that you can freeze in portions for later use.

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Recipe

CHICKEN, RED RICE & KIMCHI POT

I love the Korean-inspired flavours of this one-pot meal. Chicken drums are perfect for this as they have a longer cooking time, but if you wanted to use boneless thighs you could brown them in a frying pan and settle them into the rice halfway through the cooking time. I use a 1kg pack of drums from Bostock, which can vary in size and quantity, so if you want 2 drums per person you need to buy 8 smaller-sized drums rather than a 1kg pack. If you don’t have red cargo rice, substitute brown rice as white rice cooks too quickly.

Recipe

ONE-POT PORK MEATBALL & BLACK BEAN NOODLES

For this recipe you need to use noodles that will cook in about 7-8 minutes (if they cook more quickly they will lose texture). They also need to be quite separate, not tightly clumped, when dry – I find dry udon are perfect. Pork mince holds together well and beef is also fine, but chicken mince tends to fall apart – although it still tastes great. I have purposely not added any spicy heat to make the noodles family friendly, so add heat to individual taste with chilli oil or chilli sauce such as sriracha.

Recipe

SAUSAGE & VEGE TRAY BAKE

You need to use good-quality, large sausages for this recipe. I use plain beef from my butcher, but pork or chicken would also work. Choose narrower vegetables so you get nice thin pieces when you cut them, giving a crunchy, caramelised result. This rich, comforting winter meal is perfect served with a lemony kale and parsley salad to balance the richness, but steamed greens with a squeeze of lemon work well too. The sauce is rich and a bit of a treat, so for a mid-week meal you might omit it and simply serve with mustard.