Universe Catholic Weekly

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COMPANION
Editorial Contact: Andy Drozdziak – News@universecatholicweekly.co.uk
FOOD
ASIAN CLASSIC:
SPICY PEANUT
WITH GINGER
NOODLES
This is a five-star supper dish that takes no time to prepare. Perfect for busy
households looking for a tasty pick-me-up in the middle of the week. It’s
cheap to prepare, too. Just combine peanut butter, honey, chilli and fresh
ginger simmer with chicken stock to make a delicious sauce for Asian
noodles.
Ingredients
n 250g fresh Chinese noodles
n 100ml chicken stock
n 1½ tbsps minced fresh root ginger
n 3 tbsps soy sauce
n 3 tbsps unsweetened peanut butter
n 1½ tbsps honey
n 1 tbsp hot chilli paste (optional)
n 3 cloves garlic, minced
n 4 spring onions, chopped
n 30g chopped peanuts
Method
1. Cook noodles in a large pot of boiling water until done. Drain.
2. Meanwhile, combine chicken stock, ginger, soy sauce, peanut butter,
honey, chilli paste and garlic in a small saucepan.
3. Cook over medium heat until peanut butter melts and is heated through.
4. Add noodles, and toss to coat.
5. Garnish with spring onions and peanuts.
WINTER WARMER: CHICKEN AND CHORIZO CHILLI
This is a delicious alternative to traditional
Chilli Con Carne made with minced beef, as it
substitutes it for chicken. It is perfect for
feeding a hungry crowd on a cold winter’s
day and is designed to be made in advance
and reheated.
Perfect served with a green salad or garlic
bread.
Ingredients
n 2 large onions, sliced
n 2 tbsp olive oil
n 250g chorizo, peeled and sliced
n 4 red peppers, deseeded and cut
into chunks
n 2 (400g) cans of chopped tomatoes
n 2 chicken stock cubes
n 1 tsp dried chilli flakes
n 2 tsp dried oregano
n 16 boneless skinless chicken thighs
n 3 (410g) cans of red kidney beans, drained.
n (to serve) 15g fresh coriander
Method
1. Preheat the oven to 180C.
2. In a large pot, heat the oil and fry the
chopped onions until they are soft and
beginning to brown, then add the chorizo
slices and fry for another few minutes.
3. Add the peppers, canned tomatoes, a can
of water, stock cubes, chilli flakes and
oregano and stir well to combine.
4. Add the chicken thighs and, making sure
they're covered with the sauce, simmer,
cover, then transfer to the oven and cook for
40 minutes.
5. Add the kidney beans and cook for a
further 20 minutes. Remove from the oven
and chill for up to two days.
6. When ready to serve, reheat on the
stove or in the oven at 190C/Gas Mark 5 for
1 hour 10 minutes.
Remove from the oven and stir in the
fresh coriander, then serve with salad or
garlic bread.