It’s been a whirlwind
month of unexpected hospitalisations, interviews,
revision, night shifts and never-ending torrential rain but We Are Fruges is finally back.
When one third of Fruges ended up spending
several days at the Royal
London
Hospital we celebrated her return to health and home with this classic healer and a nod to her Jewish heritage.
With a somewhat wobbly constitution and the mere mention of some of her favourite dishes turning her pale we decided to keep things fairly basic. A squeeze of sharp lemon and the sweetness of corn sliced perfectly through the salty chicken stock base. A light shaking of dried chilli flakes gave the soup a gentle warmth as opposed to a full on blow.
With a somewhat wobbly constitution and the mere mention of some of her favourite dishes turning her pale we decided to keep things fairly basic. A squeeze of sharp lemon and the sweetness of corn sliced perfectly through the salty chicken stock base. A light shaking of dried chilli flakes gave the soup a gentle warmth as opposed to a full on blow.
We ate these steaming golden bowls of soup on
the sofa, wrapped in
blankets and
watching another downpour through the window.
Fed 2: £1.44 per person
Fed 2: £1.44 per person
Ingredients
1 boneless, skinless chicken breast £1.81
A thumb sized knob of ginger 9p
2 tbsp sweet corn 15p approx (from a 59p tin)
4 mushrooms 40p
1 lemon 25p
2 spring onions 18p
Total: £2.88
Store Cupboard
2 Knorr Chicken Stock Pots
2 cloves of garlic
2 bundles of vermicelli rice noodles
Soy sauce
Dried chilli flakes
1 boneless, skinless chicken breast £1.81
A thumb sized knob of ginger 9p
2 tbsp sweet corn 15p approx (from a 59p tin)
4 mushrooms 40p
1 lemon 25p
2 spring onions 18p
Total: £2.88
Store Cupboard
2 Knorr Chicken Stock Pots
2 cloves of garlic
2 bundles of vermicelli rice noodles
Soy sauce
Dried chilli flakes
Black pepper
- Finely chop the ginger and garlic.
- Dissolve the stock pots into a litre or so of
boiling water.
- Tip the stock into a large pan and add the chicken,
garlic and ginger.
- Bring to the boil, then turn down the heat. Cover and leave to simmer for 20
minutes.
- Slice the mushrooms and one of the spring onion
into rounds.
- Lift the chicken out onto a chopping board and
shred a couple of forks.
- Squeeze in half a lemon and add a large pinch of
black pepper, a tablespoon soy sauce, and a small pinch of dried chilli or to
taste.
- Return the chicken to the pan and add the noodles,
sweetcorn, mushrooms and chopped spring onion.
- Simmer until the noodles are tender, this should
only take about 3 minutes, then ladle into large bowl.
- Add the remaining spring onion (sliced lengthways),
some fresh coriander, an extra shake of chilli flakes and a final squeeze of
lemon and serve.
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