two portions one omnivore one vegetarian
the omnivore one is based on Jamie Oliver’s ‘Dry Grilled Chicken with Ginger, Chinese Greens and Noodles in a Herb Broth’ in ‘The Naked Chef’
500g Fennel, sliced thinnish longways, stems across fronds set aside
3 fennel teabags made into about 500ml fennel tea
200g Chard, stems sliced thinly longways, leaves medium across
60ml Sunflower Oil
150g Chicken breast, boneless, skinless
salt and pepper(gr)
200g Ramen Noodles
ginger, sliced very thin
red chilli, sliced thinly
70g Puy Lentils, cooked 20min
40g toasted flaked Almonds
1 Albumen lightly whisked
90g Philadelphia Light
FENNEL (22min) CHARD (17min)
In large frypan fried the Fennel with the fennel seed and 25ml Sunflower Oil. 22min in all.
18min before the end started to add some fennel tea to stop it from drying and continued throughout.
17min before the end added 15ml Sunflower Oil to the pan, placed the Chard stems in this and the leaves on top and fried 17min in all.
2min before the end added the Philadelphia Light to the vegetarian part of the Fennel.
In a small pan placed the ginger garlic and 120ml fennel tea to boil down. Adding more fennel tea if it dried out too much.
Pre-heated the oven to 180C. Mixed together the Albumen, Hazelnuts and Lentils. Placed Plato in 20cm oven tin lined with parchment paper. Sprinkled on some pepper and drizzled on about 5ml of sunflower Oil. Baked for about 20min.
CHICKEN (15min with waiting time)
In small frypan with 15ml Sunflower Oil, pre-heated the pan then fried the Chicken in this for about 5min on one side then about 5 min on the other. Added salt and pepper on one side. Placed in a piece of foil and wrapped while resting 3min, then sliced on the diagonal and put back in the foil with juices while waiting to serve.
Boiled Noodles 3min then drained and then added to the pan with the Broth together with about 30ml Soy Sauce, the chilli and coriander.
Complete protein 36g
Saturated fat 3.7g
complete protein 19.5g
Saturated fat 11.6g