Sticky Miso Chicken Roasted on Sesame Squash
The perfect balance of salty and sweet, miso chicken is the absolute star in these recipes. Get creative with a simple switch of veg and herbs for a tasty new spin. Permission granted!
SERVES 4
1.5kg butternut squash, skin scrubbed and thinly sliced 2tbsp extra-virgin olive oil 2tbsp sesame seeds, plus extra for sprinkling
Sea salt flakes
Spring onion, thinly sliced, and coriander leaves, to serve Sticky Miso Chicken
95g white miso paste (shiro) 1tbsp sesame oil
1tbsp soy sauce 60ml mirin (Japanese rice wine) 2tbsp brown sugar
1tbsp brown rice vinegar
6 x 125g chicken thigh fillets, trimmed and halved
1 Preheat oven to 240°C (220°C fan) mark 9.
2 Place squash, oil, sesame seeds and salt in a bowl and toss to coat. Place on a large baking tray lined with non-stick baking paper. Roast the squash for 20min.
3 To make the sticky miso chicken, place the miso, oil, soy, mirin, sugar and vinegar in a large bowl and whisk to combine. Add the chicken and toss to coat. Set aside until ready to use.
4 When the squash has cooked for the 20min, top the squash with the miso chicken and pour over any remaining miso marinade. Roast for a further 20min, or until the chicken is cooked through and tender.
5 To serve, divide between plates, sprinkle with extra sesame seeds and top with spring onion and coriander.
SERVES 2
2tsp vegetable oil
1 large red chilli, chopped 1tbsp finely grated ginger 2 spring onions, sliced, plus extra to serve
100g chicken mince 165g cooked brown rice 1tbsp soy sauce
4 eggs, lightly beaten 60ml milk
Thai basil leaves, chilli sauce and kecap manis (sweet soy sauce), to serve
1 Heat a medium non-stick frying pan over medium heat. Add the oil, chilli, ginger and onion and cook for 1min. Add the chicken mince and cook, stirring, for 3min, or until just cooked through. Add the rice and soy and cook for 1min.
2 Whisk together the eggs and milk and add to the pan, swirling so the egg mixture coats the bottom of the pan and distributes through the chicken and rice mixture. Cook for 5-6min, or until the egg is set.
3 Cut into quarters and divide among serving plates. Top with extra spring onion and basil leaves. Serve with chilli sauce and kecap manis.
SERVES 4
2 fresh chorizo sausages (casings removed), finely chopped
2 cloves garlic, crushed 2tbsp oregano leaves
1tbsp extra-virgin olive oil 600g cauliflower, finely chopped Cracked black pepper
1 x 400g tin crushed tomatoes 125ml beef stock
3 courgettes, shredded using a julienne peeler 200g dried whole-wheat spaghetti, cooked
Finely grated Parmesan and fresh mozzarella, to serve
1 Heat a large frying pan over medium-high heat. Add the chorizo, garlic and oregano. Cook, stirring occasionally, for 5min, or until golden. Remove from the pan.
2 Add oil, cauliflower and pepper to the frying pan and cook for
8min, or until cauliflower has softened and is just starting to brown. Return the chorizo mixture back to the pan and stir to combine. Add the tomato and stock. Reduce heat and simmer rapidly for 5min.
3 Spoon the Bolognese over the courgette noodles and warm pasta. Serve with a sprinkling of Parmesan and a piece of fresh mozzarella.