*Prepare to dribble*
So, as most of you know, until recently I have always hated cooking. I think the main issue was not knowing how or where to start rather than not actually enjoying it. Learning to cook has been on my bucket list for some time now and I have finally given it a go. I must admit I impressed myself and even David (the best cook I know) said that the meals were amazing.
What made me want to give it a go you say? Well it is simple, we signed up to Hello Fresh. What this means is that once a week we get a delivery that includes five delicious recipes and all the fresh ingredients to go with them (in the exact quantities that we need). A classic box with five meals for two people costs £48.95 a week which works out to be around £5 a meal (I have a code for you, so don’t go anywhere). It was money well spent if you ask me, as for once in my life I am excited about cooking and thoroughly enjoyed it from start to finish. As a beginner in the kitchen, for me it made the whole experience far less scary and intimidating as everything is already measured out and the instructions are so easy to follow. They really have thought about everything, even down to the little sachets of butter.
We have had the first 5 meals so far and they have all been so flavoursome and fresh. David is enjoying getting some nights off from cooking, I am thoroughly enjoying learning a new skill and we are both loving the new delicious meals. So there you go, trying something new paid off.
I was so impressed with this particular recipe that I just had to share it with you.
Oh and this was also the first time ever that I cooked from scratch, with all fresh ingredients so I kind of just want to show off a bit too. I still cant believe I cooked this!!
Limey Chicken with healthy noodle broth.
Cooking Time: 30 mins
Ingredients you will need:
2 chicken breasts
3 spring onions
1 Pack Cavelo Nero
1 punnet closed cup mushrooms
1/2 a pack of rice noodles
1 tbsp Red curry paste
1 Star Anise
1 Chicken Stock Pot
Step by step instructions:
- Grate the lime zest into a large bowl and squeeze in half the lime juice. Drizzle in a splash of olive oil and sprinkle a pinch of salt & black pepper. Add the chicken and mix together, then leave it to the side and pre heat the oven to 200 degrees.
- thinly slice the spring onion (keeping the white & green separate). Cut each of the mushrooms into roughly four slices. Peel and grate the garlic and slice the cavolo nero as thinly as possible.
- Boil the kettle. Put a frying pan on a high heat, once the pan is really hot, lay in your chicken breast and cook for 3 mins each side until browned. Transfer your chicken breast to a baking tray and pop in the oven to cook for 20 mins. (When no longer pink in the middle it is cooked).
- Meanwhile, put the rice noodles in a bowl and pour over your boiling water (until submerged) and add a pinch of salt. Leave your noodles to the side uncovered for 8-10 mins then test them to see if they are cooked. Once cooked drain them and submerged them in cold water.
- Drizzle some olive oil into the frying pan you cooked your chicken in and ass the whites of the spring onion. Cook for 2 mins before adding your mushrooms, a sprinkle of salt and a good grind of black pepper. Stir together and cook for 5 mins before adding the red curry paste and the garlic and cook for one more minute.
- Now add the water (as specified above), star anise and the chicken stock pot. Bring to the boil, making sure the stock pot has dissolved, then add your cavelo nero and simmer for 3-4 minutes. Squeeze in the rest of your lime juice, taste and add salt/pepper if needed.
- Once cooked, cut your chicken thinly into 1cm wide slices. Drain and divide your noodles between two bowls and ladle over your broth. Lay your chicken slices on top and sprinkle over the green parts of your spring onion.
If you would like to give Hello Fresh a go or know someone who would, use my code LWXTLW to get £25 off your first box.