Tagged “gousto”

This recipe from Gousto, with a few tweaks from Clair, is a straight winner. Although I’m sure it’s delicious as they list it, Clair substituted linguine for rigatoni and as a treat added some artichoke hearts which took it to the next level.

Delicious, and a perfect example of a vegetarian meal where I didn’t miss meat at all.

I’ll have a go at this one myself soon. I think most people would enjoy it!

This lasagne was meat-free, fun to cook, easy on the eye and tasted great.

A tasty and healthy asian-style recipe from Gousto, which I enjoyed cooking and eating and would like to make again.

Ingredients (for two people)

• Diced chicken thigh (250g)
• Dried chilli flakes (0.5 tbsp)
• Fine egg noodle nests (2)
• Ginger and garilc paste (15g)
• Pho broth base (25g)
• Soy sauce (8ml)
• Spinach (80g)
• Toasted sesame oil (10ml)
• Vegetable oil

Instructions

Take chicken out of fridge, open the packet and let it air.

Boil a full kettle.

Heat a large, wide-based pan with a drizzle of veg oil over a high heat.

Once hot add your diced chicken thigh with your soy sauce and cook for an initial 5-6 min or until beginning to brown.

Was your spinach and pat it dry with kitchen paper.

Dissolve your pho broth paste in 600ml boiled water – this is your stock.

Reboil a kettle.

Add your fine egg noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles. Set aside to soak for 4 min.

Once te chicken as ad an initial 5-6 min, add your ginger and garilc paste and half your chilli flakes and cook for a further 2-3 min or until fragrant.

Once fragrant add the stock to the pan with the chicken and bring to the boil over a high heat.

Once boiling, reduce the heat to medium and cook for a final 3 min or until the chicken is cooked through (no pink meat!).

Add the spinach to the pan and mix everything together until the spinach has slightly wilted – this is your fragrant chicken thigh and spinach broth.

Drain the soaked noodles.

Add the drained noodles to a bowl and pour in the fragrant chicken thigh and spinach broth.

Drizzle over your toasted sesame oil and sprinkle over the remaining chilli flakes.

Enjoy!