What I Love – Pure Glow Edition

Man has invented many brilliant things in his time upon this earth.

The wheel is a good one. As is the ability to refrigerate food. The telephone. Penicillin. All excellent things¬†for the advancement of¬†humanity. My personal favourite (aside from the internets¬†and elasticated¬†waistbands) is the deep fryer. Is there anything it can’t do? Mac and cheese, chips, a whole turkey. Mars bars, doughnuts, even Coke.

While my diet isn’t entirely¬†deep fried,¬†I’ve been so¬†busy lately that an unforgivable amount of what I’m eating is take-away or quick fixes, and I feel like crap. Surprise! It turns out your mum wasn’t lying – you are what you eat. Damnit mum, I hate it when you’re right.

My system needed a bit of recovery time. Enter: Pure Glow Cleanse.

Annett¬†has long been one of my favourite customers on a Saturday morning when I’m slinging crumpets. When she suggested that the cure to my woes may be some time out from my beloved fries, I looked at her fabulous glowing skin and demanded that she sign me up immediately.

While I don’t believe in ‘detoxing’ in the traditional¬†sense – my liver and kidneys function perfectly¬†well, thus have no need for detoxing – I was keen to kind of hit the reset button for my body, giving it time out from the heavily processed foods I’d been bombarding it with.

And you know what? My skin cleared up, I wasn’t as hungry as I thought I’d be, and I felt better, pure and simple.

So today, I’m talking to the fabulous Annette! Say hi, team!

What I Love – Pure Glow Cleanse Edition

Who are you/what do you do?
My name is Annette & I’m the co-founder of Pure Glow Cleanse and editor of Wellness WA¬†(the latter is currently taking¬†a little nap!). My business partner Jacqueline Forth and I launched Perth’s first juice cleanse delivery business in April 2013 and have been busy getting the people of Perth nourished, detoxed¬†and glowing ever since! I also moonlight at lululemon, selling yoga gear & hitting up yoga classes with my amazing colleagues (best retail job ever!)
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Why Perth?
Perth is such an amazing place to be¬†right now. It’s really undergoing a huge transformation and has been for the last couple of years. It’s such an exciting time to start up¬†a business, as there are so many fantastic ideas that exist in the Eastern states and overseas which haven’t quite¬†made it to us yet – so for entrepreneurs there is no time like the present to take a leap of faith and just go for it.
What inspires you?
Goal setting, farmers markets, yoga, dreams of travelling to Portland.
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How did Pure Glow come about?
Both Jacqueline and I wanted a cold-pressed juice company in Perth, and at the time¬†there was nothing available. I’d been waiting for about 4 years for a juice cleanse delivery business to start up here and when she emailed me out of the blue asking if I thought it would be a good idea to start this business, I said yes instantly! From there it’s been a very crazy journey full of challenges, highs, & lots and lots of green juice!
Your dream food day?
Ha! What a great question. My dream food day would start with our Glowing Greens smoothie, I’d then head to Subiaco Farmers Market and enjoy 3 x organic crumpets with honey from Mr Drummond’s Foods (!!!), after this I’d pat some pups and have a snack of Cheezy¬†Chipotle Kale Chips, which at $9 for a small packet is a very pricy addiction to have unfortunately.
Lunch is a Garden Goodness burger at Grill’d, washed down wish a Little Creatures cider, and I’d then go and lie down for an afternoon food-induced-nap for a few hours.
Post-nap it’s time for some Cadbury Furry Friends & then out to dinner at Meeka in Subiaco. If I could teleport anywhere in the world, dinner would be at Millennium Restaurant¬†in San Francisco, consistenly rated the No. 1 vegetarian dining place in America.
Dessert is either apple crumble, churros, or artisan icecream. Then home to bed to most likely have vivid, food-induced dreams!
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What’s the best thing you ate recently?
Probably some yummy pumpkin soup or banana bread made by a lovely friend of mine.
Where do you love to go to eat?
Meeka, Subi Farmers Markets, Lanna Thai, Aisuru. Anywhere with great vegetarian and vegan options.
Where do you love to hang out?
Can I say at home?! I’m usually working 7 days a week so try and get to farmers markets when I can. I also really like Double Double small bar.
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What’s your favourite thing right now?

Now, and always, hounds. I’m also pretty obsessed with acai¬†smoothies right now!

What are you looking forward to?
Summertime, exciting new business opportunities, turning 30!
If you’re interested in trying a cleanse before summer, you can read about other people’s experiences here, here, here and here.
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The French. Is there anything the can’t do?

Is it any wonder that the rest of the world is in love with the French?

They own the term champagne. If you put ‘French’ in front of a product description, you can charge 700% for it (French butter? TAKE MY MONEY). Their accent is the stuff of dreams/fantasies. They don’t diet or need face-lifts (apparently), their children simultaneously eat everything and nothing (how else do you stay skinny?!), and if you believe the internet, French women basically invented style. Look, I may have to conceded that last point, I do own at least six Breton striped tops. That’s normal, right?

If none of that impresses you, the French are also responsible for the framework of modern cooking, so, you know, there’s that. I’m not going to lie to you, traditional French cooking isn’t something I know a hell of a lot about. It’s never been my scene, though I respectfully acknowledge its contribution to food.

However, when you live with someone who is all about all things Paris and it is their birthday (Happy birthday Lou!), you shut up and pull out Mastering the Art of French Cooking.

Soupe à l’Oignon is a pretty excellent entry into French cooking. The recipe for French Onion soup is relatively effortless, but is still chic enough to serve at a dinner party. Impressionnant, non?

My advice to you, is this: as always with recipes with so few ingredients, the strength of your dish depends on the quality of those ingredients. Buy the best you can afford. and you can’t go wrong.
I also advise you to get your hands on a mandolin, because it will take you forever to thinly slice all those onions without one, unless you’re a pro with impeccable knife skills. They’re a pretty¬†cheap bit of kit, and worth having in the cupboard for times like these. Make sure you buy one with a safety guard!

Also, even with a mandolin, I cried the whole time. Stupid onions.

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Soupe à l’Oignon (French Onion Soup)

From Smitten Kitchen

680 grams thinly sliced yellow onions (I sliced up 6 large onions)
42 grams unsalted butter
1 tablespoon olive oil
1 teaspoon table salt
1/4 teaspoon granulated sugar
3 tablespoons plain flour
8 cups or 2 litres beef stock
1/2 cup (118 ml) dry white wine
Freshly ground black pepper
3 tablespoons cognac or brandy (optional)

To finish (Optional)
1 to 2 cups grated cheese (I used Gruyere)
Thick rounds French bread, toasted until hard (2/3 toasts per person)

 

In a large, heavy based saucepan, melt the oil and butter together over low heat. Add the sliced onions and gently stir until coated in oil. Put the lid on the pot, and allow to gently cook for 15 minutes.

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Once this is done, ditch the lid, stir in the sugar and salt and raise the temperature ever so slightly. For the next 40 minutes, stir the onions frequently until they are a deep golden brown. This caramelisation process builds the soup’s flavour, so make sure you take care!

Once the onions are golden, add the flour and continue to stir for 3 minutes. Add the wine to the pot and scrape any delicious brown bits from the bottom. Add the first litre for stock, a little bit at a time, continuing to stir. Then add the second, and season with salt and pepper. If you’re adding the cheese later, go easy on the salt – it’s easier to add more at the end, but you can’t make it less salty if you add too much now! Add in the brandy or cognac and stir.

To finish, cover the toasted French rounds with Gruyere, and grill until golden and bubbly. Stir any leftover cheese into the soup, taste and season accordingly. Divide soup between bowls, and serve with toasts.

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What I Love – Monstrositea Edition

Of course, not everyone is a coffee drinker. So, if my last post wasn’t quite your… Well, you know. Settle in, I have something for you.

The magic of a cup of tea is well established, the romance and ritual of something so small and simple is truly one of life’s great pleasures; no matter who you are.

In the interest of full disclosure, I am new to this whole tea drinking thing. I drink French earl grey with milk (gasp!) and sugar (shudder!). I like ginger tea when I’m stressed, jasmine in the afternoon, and Chinese over yum cha.

Little did I know that there is an art to tea. Different temperatures and steeping times, and for the love of god, no tea bags if it can be helped. Turns out, I have a lot to learn. What a delicious education awaits me!

Via Pinterest

Via Pinterest

Enter Monstrositea to show you how tea should be done. Five generous sample size teas in the cutest tin you’ve ever seen, delivered every month. Let the wild tea rumpus begin!

If you know someone who even remotely likes their tea, bundle up a tin from Monstrositea into their next gift. They will take you.

What I Love – Monstrositea Edition

Who are you/what do you do?

I’m Katherine, the Chief Curator of Monstrositea. I collect teas from all over the world, research them and their stories and then package them up to all of my subscribers in a monthly tea sample delivery. Tea adventures!

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Where did your love of tea come from?

Tea holds many different memories for me. My extended family have roots throughout China, Hong Kong and Malaysia, I grew up drinking Chinese tea at pretty much any opportunity but most commonly at Dim Sum and family get togethers. I distinctly remember cups of English Breakfast tea with my great grandmothers whilst we played scrabble in her lounge room. I guess I realised that I loved tea once I started exploring the world, tea and travel go hand in hand for me. Tea is full of culture and tradition, it’s a peak into everyday life and is something so many people hold dear and are very proud of.

How did Monstrositea come about?

Well‚Ķfirstly practicality – ¬†I buy a lot of tea, many of which I drink a few times and then put in my tea cupboard, to the point that my tea cupboard became a whole shelf in my pantry, a shelf in the kitchen and more… tea overfloweth! I thought it would be great to be able to try teas with enough to get a good feel for it, without committing the money and shelf space to a whole box until I knew that I loved it.

Second, I love travel and talking to people about tea. I have collected teas from all over the world, I have brought home more tea than a sane person would be expected to from every trip I’ve been on.  I have a fantastic collection of sensory experiences I can enjoy again and again. The dream is to travel the world curating incredible tea and cultural experiences. I truly believe you can travel from your tea pot, its what I do whilst saving for my next trip!

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Why Perth?

I happen to live in Perth, and despite Australia Post not being all that helpful to small ventures, it’s all too easy to run a business from here. I work full-time (the real job) so I value the flexibility of my employer and my lifestyle in Perth which allows me to juggle many things at once.

Perth people are generally open minded and looking for new experiences, it’s a good crowd to pitch new ideas at and get honest advice and experience back.

Your dream food day?

Dim Sum at 10am with a big pot of silky oolong tea, lunch of fresh sashimi salmon with a cup of freshly whisked matcha, followed by dinner of chipotle pulled pork tacos with fresh mango and avocado with a pot of peppermint tea.

What’s the best thing you ate recently?

I just came back from Japan and I’m currently feeling like everything I ate prior to this trip has been blown out of the water by the sheer incredibleness of all the amazing things I ate whilst there. A particular piece of marinated salmon sashimi is still playing on my mind, it just melted… However! prior to this, The Tuck Shop in Northbridge create some incredible things. They had a slow cooked lamb on their specials a couple of weeks ago and it blew my mind.

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Where do you love to go to eat?

Breakfast/brunch is my most favourite meal to go out to eat for, but only when its not your standard bacon and eggs, its got to be something a little left of centre, and come with great tea (of course!). I love the Tuck Shop (as mentioned previously), Harvest Espresso in Vic Park, Typika in Claremont, and Chapels on Whatley in Maylands.

Where do you love to hang out?

In the shady courtyard at my place. During my lunch hour I love to hang out in the Urban Orchard in the sun.

What’s your favourite thing right now?

Studio Ghibli films. I am in love, I guess I have been for a long time but having just come back from Japan my heart has been refilled with adoration. Lets watch Ponyo again, right now!

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What inspires you?

Nature, green spaces. I am inspired by urban greenery and well designed parks where people gather to relax, chat, eat, food truck, drink and be merry. I love that people can use space together and have a shared experience which not only connects them to the community but also to nature.

When I’m feeling flat, pessimistic and tired, getting outside is what I need to get my energy back. Even better yet, to be accompanied by wonderful friends and a thermos of chai.

What are you looking forward to in 2014?

(un)fortunately I packed all of my travel for 2014 into the first half of the year. It was a bit silly to go to India, Nepal and Japan in the space of 3 months, because… now what?!

Lucky for me Revelation Film Festival is about to begin, I look forward to this wonderful showcase of films every year and it has most certainly meant that I’m not getting the post holiday blues.

 

If you would like to know more about Monstrositea, check out their website, Facebook page, these reviews here and here.

All images via Monstrositea instagram

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What I Love – Michael Munroe Edition

A couple of years ago, I stumbled across a news article on my morning commute to work. Something about a new coffee shop opening in the Perth CBD, with a super fancy machine? My regular café was closed and I was desperate for coffee, so the finer details were a little lost on me.

One foot inside Standing Room Only, and I realised I wasn’t in Kansas any more. These guys take their Third Wave coffee very seriously.

Syphons, cold drips, pour-overs and filters all become very easy to understand because Michael and his team take the time to make things very, very simple. Nothing is too much trouble for these guys – trust me, I rocked up prior to their lunch rush with 6 food bloggers, their cameras and a million questions during Eat Drink Blog last year, and not a eyelid was batted. The girls came away with a heart full of caffeine-induced palpitations and a brain full of knowledge.

And if all of these things still isn’t your jam – they’re not going to scoff at you should you order a latte with 2 sugars¬†– they’re all about the love.

Putting it as simply as I know how – I’d get behind anything Michael puts his name to. It’s all good.

What I Love with Michael Munroe

 

Who are you/what do you do?
I am Michael Munroe and I am the Head of Coffee for Addison & Steele Specialty Coffee (North Perth) and Standing Room Only (CBD).
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Image: Michael Munroe Twitter

Why Perth?
While most may look to Melbourne in search for delicious coffee (and they maybe somewhat right) what I love about Perth is that it is up and coming. There is so much potential for this city and it’s hospitality industry. It is truly exciting to be part of that.
Addison & Steele

Addison & Steele

Where did your love of coffee come from? 
Throughout my last couple years of school I worked a Sunday job at my parents café (now ex-café). Here I got a taste of cafe work and began to be exposed to making coffee. It got pretty exciting and I found myself searching the city for delicious coffee to experience and interesting people to learn from. After school I moved to Melbourne and scored a job with Sensory Lab and was exposed to a whole new world of coffee I had never seen. I tasted my first incredible coffee (Syphon with Panama Don Pachi Geisha) and fell in love at that moment. If I could wake up everyday and make something that tasted this delicious, then life was going to pretty sweet…. pun intended.
 
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You just placed 3rd in the Australian Brewers Championship (high five!) – ¬†How do you feel about Perth’s growing coffee scene?¬†
During this competition I spent a solid week working with and learning from the incredible team at Small Batch Coffee Company. They exposed me to what they were doing and how they were thinking (coffee wise) in Melbourne. What I loved was how involved the public were interested and involved.
Right now Perth has some great baristas, managers and coffee institutions and I feel they are all somewhat taken for granted. We are producing some great coffee in some beautiful cafes, and as soon as we get the involvement with more of the public and they accept they don’t need to go all the way to Melbourne for good coffee we are going to have a thriving scene just like Melbourne. (I would like to note that this is a generalisation and I want to send shout outs to all our awesome customers at both shops who continue to support our business and ideas!)
I also believe that as soon as mainstream media decides to support its own city and all that it has to offer rather than focusing on dramatised pricing figures and other related negatives, the growth of our industry will be unstoppable!
Overall Perth is showing great potential to become the next coffee destination, I am excited for more people to get involved with our industry resulting in a flourishing caffeinated scene!
Your dream food day?
A day in Mexico. Eating delicious, raw food, drinking tequila and taking siestas. Couldn’t ask for a better day.
What’s the best thing you ate recently?
Probably the Beef Short Rib or Duck Bao I had at Melbourne‚Äôs new restaurant ‚ÄėSupernormal‚Äô. It was delicious, and Heston Blumenthal who was sitting next to us seemed happy with it!
 
Where do you love to go to eat?
El Publico I believe is doing some of the best Mexican food in Australia right now and I never turn down an outing there. The food is delicious, the tequila list is stella and service is top notch. Oh and it’s a 2 minute walk from me. Winning.
Where do you love to hang out?
You’ll find me slinging shots at Addison & Steele most days of the week, we also do a lot of staff training and public tastings so I am there a lot. And I love it. Coffee, beautiful fit out, great staff and customers Рthe ultimate hangout.
 
What’s your favourite thing right now?
My VST Refractometer. It’s a coffee nerds most useful tool. Basically it reads a sample of my brewed coffee and helps me work how much I am extracting from the coffee. I can then adjust my recipe to make sure and I am not over or under extracting and instead hitting the desired sweet spot.
What inspires you?
The idea of being the best I can be. Obviously there are people and events in the coffee industry (and outside of it) that inspire me but in the end this is all channeled to being the best I can be. This is applied both in career and personal life.
What are you looking forward to in 2014? 
I the beginning of the year I declared this was going to be a huge year. Already at nearly the halfway point it has been hectic and so much has happened. Some of the things I am looking forward to now include roasting our own coffee at Addison & Steele (happening soon!), competitions in November and new hospitality institutes opening!
Want to know more? Check out this post from Juji Chews and these beautiful photos from DineWhitMe and Wildest of Dreams.
 Addison and Steele also debuted a new menu last week well worth checking out!

Idle hands and duck ragu

According to Bunnings commercials, long weekends are the perfect time to get things done around the house. I wholeheartedly agree, if by ‘get things done’, you mean ‘take a nap every day, eat cupcakes and watch a whole season of Grey’s Anatomy’. That’s how these things work, right?

With a very busy week under my belt and a flu-ravaged boyfriend, a quiet weekend was in order. Except it turns out, there’s only so much nothing you can do. After two solid days of couch time and the relentless screams of whoever it was Blair was killing in Battlefield 4, I went a little stir-crazy. Kitchen therapy was the only way to go – obviously – and I wanted something worthy.¬†I wanted something¬†special.¬†

The deal was sealed having never cooked with duck, and knowing the result was going to be rich and comforting. Fear not, the recipe is still easy, you’re just slow cooking meat. There’s no real technique required (oh god, I have to stop watching MasterChef); and if cutting up a duck is out of your range, use one duck breast per person, which is totally what I did. Because, who has two thumbs up and didn’t know that you can’t just buy a whole duck on a public holiday Monday? This chick.

What are you loving now that the winter weather has kicked in? Do you have a favourite recipe for when you’ve got some time up your sleeve?

Duck Ragu

From Taste Magazine

1.8kg duck
100g diced pancetta, coarsely chopped
1 brown onion, finely chopped
1 celery stick, finely chopped
1 carrot, peeled and finely chopped
2 garlic cloves, finely chopped
2 dried bay leaves
250ml pinot noir
2x 400g diced tomatoes
250ml chicken stock
3 rosemary sprigs
1/4 tsp Chinese five spice powder
110g pitted green olives, chopped
Cooked pappardelle pasta, to serve
Shredded parmesan, to serve

 

Using a pair of kitchen scissors, cut along both sides of the duck’s backbone, and discard. Quarter the duck, and season with salt. In a flame and oven proof dish, cook the duck in batches, skin side down over high heat until golden, around five minutes. Turn and cook for a further 2 minutes, then transfer to a place.

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Heat the oven to 130*C. Cook the pancetta, onion, garlic, carrot, celery and bay leaves for 8 minutes or until soft, stirring occasionally.

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Add the wine and stir, scraping and brown bits from the bottom.  Add the duck, tomato, stock, rosemary and Chinese five spice. Cover, place in the oven and bake for 2 Р3 hours or until the duck is tender.

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Once cooked, remove the duck and set aside on a plate. Simmer the liquid over medium heat for 20 minutes or until thickened and reduced by a third. Carefully remove and discard the duck bones. Shred the meat and return to the sauce with the olives. Season to taste. Serve with pasta and parmesan.

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What I Love – We Love Perth Edition

I’m not interested in famous people. Well, not mostly.¬†I’m not so stupid as to turn away Hugh Jackman if he wanted to plait my hair, eat cookie dough and talk about feelings. But aside from just about every woman’s dream night in, I’d turn down coffee with a Kardashian for dinner with this woman any day of the week.

When I first started toying with the idea of blogging, I started to scout for ideas and inspiration. I¬†tossed about ideas of a Perth-centric blog about the happenings and general goings on about town – and that’s when I found We Love Perth. I gave up my blog concept very quickly, because We Love Perth pretty much nails it.

About a year ago, I met Claire at ¬†a dinner. Cue some serious fangirling, because¬†ohmygod,¬†she knows who I am. I mean, how does one person do all of this stuff? Who¬†wouldn’t want to pick the brains of someone like Claire?

Well, today you do.¬†You’re welcome.¬†

What I Love with Claire Trolio

 

Who are you/what do you do?

I run a clothing and gift store in Northbridge with my sister Isabelle, called Ruck Rover General Store. I also own and edit a website, We Love Perth, where we spread the word about the best things that Perth has to offer.

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Why Perth?

I love our beautiful, sunny days and stunning landscape. I love that you can hop in a car and drive and drive and drive, and see such diverse things. I love Perth because I can fill my days with things like going to the footy, eating ice cream, reading outside, seeing the ocean regularly. And Perth is filled with friendly, talented people who are a pleasure to know.

What would be your dream food day?
I would say I’d begin with dim sum, but that replaces both breakfast and lunch, and my dream food day should have as many meals as possible!¬†So‚Ķ French toast for breakfast – eggy and salty. I’d eat it sitting on my back porch.
At lunchtime I’d head out. If this is the ultimate then somewhere overlooking the beach or the bush with pork belly or a crab pasta on the menu.
Ice cream for afternoon tea, of course.
For dinner, I’d like to go somewhere a bit fancy, where I get to put on a frock and enjoy good company and good wine too. Ideally, I’d like some Moreton Bay bugs on the menu for entree and something with marrow for my main.
After dinner I’d like to teleport to France for some of the best soft cheese, please.
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Image: Ruck Rover Instagram

What’s the best thing you ate recently?

Ooh, I just had a long weekend in Singapore and my friends took us out to Grand Shanghai Restaurant. We had a sticky pork and water chestnut dish that was really amazing.

What ingredient can’t you get enough of?

Cheese.

Image: Ruck Rover Instagram

Image: Ruck Rover Instagram

Where do you love to go to eat?

My favourite restaurant in Perth is probably¬†Tsunami¬†– a Japanese restaurant in Mosman Park. I also really love¬†Taylor’s Art & Coffee House¬†in the Swan Valley for lunch.¬†Must¬†never lets me down – whether having a fancy dinner in the bistro or enjoying bar snacks in the wine bar, it’s hard to beat the food that’s served there.¬†The Flying Taco¬†for mid-week takeaway,¬†Hawker’s Cuisine¬†for after work dinners (they’ve now moved even closer to my shop!) and¬†Mrs S¬†for the best cakes ever. And I’m quite partial to a sausage roll from¬†Tas’s Bakery¬†in Dunsborough‚Ķ but who isn’t?

Where do you love to hang out?

I love heading out of town, even just for day trips. I do spend a lot of time in Northbridge – shopping, eating, drinking, catching a show or seeing a band, it’s got it all.

What’s your favourite thing right now?

My friend gave me a new quilt cover and it’s AMAZING. I also have a new blanket. Life is good.

What inspires you?
Cut flowers in the house. A good cup of tea. Overgrown gardens. And business meetings with my sister (by which I mean, chatting to my sister, with snacks. Do not underestimate the power of snacks to inspire.)
What are you looking forward to in 2014?

This year I decided to schedule more downtime. I’ve finally come to the realisation that just because I love my job and I always have lots of work to do, doesn’t mean I should work everyday! I know, I know, other people have known this for years. Anyway, at the beginning of the year I decided to spend more time reading books, doing crosswords, watching television and generally just hanging out doing not much at all. I’m also planning a little trip up to Broome which is getting me quite excited.

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The cure to all your problems

It took no more than 3 days after Perth’s¬†cold weather kicked in for one of my housemates to come down ill.

The Plauge¬†Man-flu is as merciless as it is swift and incapacitating. The sniffles and aches, headaches and sneezing; it’s truly a wonder that health organisations don’t take it more seriously. There is, of course, only one known cure for man-flu – the magic of chicken soup.

Now, before you tell me that’s an old wives’ tale, science has my back (thanks, science!) on this one. With its anti-inflammatory properties and congestion clearing super-powers, getting a big bowl of this into your belly is probably the best life choice you can make when curled up on the couch with a box of Kleenex and 6 seasons of Sons of Anarchy.

I loved this recipe because it’s packed with vegetables for nutrition, pasta to fill you up, and plenty of juicy chicken, which is everyone’s favourite part. The stock base for the soup can even be made in advance and frozen if you’re a little short on time.

So, as soon as man-flu kicked in, a pot of this went on the stove, because there’s nothing in this world that is more comforting than this soup. Promise.

 

Chicken Noodle Soup

Adapted from Jamie Oliver

4 carrot
4 sticks celery
3 onions, peeled and roughly chopped
2 bay leaves
sea salt
4 whole peppercorns
1 free range chicken (see note)
1 large knob butter
olive oil
2 cloves garlic, peeled and finely sliced
flat-leaf parsley, leaves and stalks roughly chopped
200g fresh egg pasta
200g baby spinach
1 lemon

 

Roughly chop 2 carrots and celery sticks, then add to a large pot over medium heat with the chicken carcass, 2 diced onions, bay leaves, peppercorns and a big pinch of salt. Cover the chicken completely with water – roughly 1.5 litres. Bring to the boil, then reduce the heat and simmer for an hour.

 

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While the stock simmers, dice the remaining carrots and celery into even pieces. In another large saucepan, melt the butter over low heat; add the garlic, remaining onion and parsley and gently cook until soft but not brown. Add the carrots and celery and cook for another 5 minutes.

When the stock is done, remove the chicken and shred the meat, setting it aside. Discard the carcass. Strain the stock, reserving the liquid and discarding the vegetables.

Add the stock to your second pot. Bring the soup base to a boil, then simmer for 20 minutes. Add the egg pasta, baby spinach and shredded chicken and simmer for a further couple of minutes until the pasta is cooked. Remove from heat, add the lemon juice and season with salt and pepper.

Serve with a really good piece of sourdough slathered in butter. Seriously.

 

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NOTE:
So, in terms of the chicken you use, you can go two ways.
1) If you use a whole, raw chicken, you can break it down into parts following a video like this one.¬†Breaking it down makes the chicken easier to handle once it’s cooked.
2) If raw chicken freaks you out, you can simply use a roasted chicken from the supermarket. Pull roughly 2/3 of the meat off the bones, shred it, then leave it in the fridge until a few minutes before serving – stir it though and simmer for a couple of minutes to warm it up. Add the carcass and remaining meat to make the stock in the first step.