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 Category: Recipe Collection
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.
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.
I like to use loin chops here, as they are tender and meaty, but they do require a sizzle in a frying pan to achieve well-rendered fat. If you want to skip this process, lay the chops on top, not nestled in, so they get more heat.
Who says salad needs to be raw? Here I pulled apart the outer leaves from the brussels sprouts and then thinly sliced the inner heart, but you could just as easily leave them in half or shred them finely instead. Use cabbage if brussels sprouts aren’t available.
If the health benefits of chia seeds aren’t enough to persuade you to have them in your pantry, then think of them as standby for those times you’ve run out of eggs. The seeds, which are gluten free, swell with the addition of water making them excellent as a binding agent. This is one of the few situations where my sons prefer the rich peanut sauce to slather over each fritter rather than their usual sweet chilli sauce and/or tomato sauce.
• If you eat eggs you can omit the chia seeds and use 1 lightly beaten egg in its place. • To make the recipe gluten free, make sure that the baking powder is not wheat-based and use a gluten-free flour. Chickpea or rice flour is a great option to use here.
While we mostly associate Middle Eastern-style kibbeh with meat, there are vegetarian/vegan versions, too, which are ideal for using pumpkin, but kūmara works well too. If the shaping and frying of the kibbeh seems like far too much work, then try the oven-baked version in the notes below. Again, it's a dish where most of the prep can be done ahead of time.
• Omit the feta to keep this vegan.
• To bake instead of deep-frying, oil a baking dish and flatten half the kibbeh mix in the base, top with the lentil filling and then top with the rest of the kibbeh mix. Score diamonds in the top, brush with olive oil and bake in the oven at 200°C for 30 minutes or until cooked through.
• You could use other fruit pastes here instead of quince or even a couple of tablespoons of pomegranate molasses instead.
• If you can’t find baharat spice, dry toast 1 tablespoon black peppercorns, 1½teaspoons each of cumin and coriander seeds, 1 small quill cinnamon and 3 cloves then grind in a spice grinder. Once ground, add ½ teaspoon freshly grated nutmeg, ½ teaspoon each ground cardamom and ground allspice. Store in an airtight container for up to 2 months.
I tend to look a lot towards the vegetable-focussed cuisines of India when looking for warming spices in the crossover autumn months and throughout winter. Here the sauce has a little kick while the delicate kofta marks it as pure comfort food. This one is on fairly high rotation at our place, mostly because the two components can be made ahead of time and cooked when required.
• Use firm tofu in place of the paneer and use an oil rather than ghee to make this vegan. • If you are allergic to nuts you could add ½ cup cream (if vegetarian) or ½ cup coconut milk (if vegan) to the sauce instead.
• If keeping gluten free, make sure that your cornflour is maize-based.
The natural umami/saltiness from the seaweed paste gives the cauliflower a level of meatiness that it wouldn’t usually have. Adding spices plays into the classic combination of cauliflower and curry.