Its the last Recipe Redux for 2013 and to ensure 2014 is fruitful, blissful and packed full of good stuff this months Redux is dedicated to lucky foods.
One of the many things I love about food is the social, cultural and traditional symbolism of many foods and dishes.
In Japan, long buckwheat noodles symbolise long life and thus slurping long noodles without breaking them is considered good luck. With this in mind here is my recipe for Lucky Chili and Lime noodles - but remember, they must be slurped without breaking them! Good Luck.
This is probably not necessarily the most appealing recipe for this time of year in the land down under, but I am sure my Recipe Redux friends in the northern half of the world would appreciate this warmer dish.
4 – 6 chicken thighs (1 piece per person, no skin, bone optional)
6 cups of water
1 – 2 tablespoons fish sauce
2 -3 tablespoons fresh lime juice
2 kaffir lime leaves
3 sprigs of parsley
1 tablespoon chopped Coriander
¼ Chinese cabbage, shredded
1 bunch bok choy, separate thick stalks from leaves and slice
2 tablespoons soy sauce (salt reduced)
1 long red chili, seeds removed and chopped
1 handful of bean sprouts
1 spring onion (or lemon grass), chopped
400g Buckwheat/ soba noodles
Place water in a large pot over a low heat. Add chicken, lime juice and kaffir leaves and allow to simmer for 1 hour or until chicken begins to
falls away from the bone. Add shredded cabbage and thick bok choy stalks (reserve leaves) to the pot and allow to simmer for 5 mins. Add chili, bean sprouts, leaves of bok choy, spring onion, parsley, coriander, soy and fish sauce and allow to simmer for a further 5 mins.
Cook buckwheat noodles as per directions.
Divide buckwheat noodles among bowls and place one piece of chicken on top. Ladle remaining soup mixture over chicken and noodles. Serve with wedges of remaining lime.
I am extremely excited to be involved in my first Recipe Redux, a blog challenge to create delicious, healthy recipes inspired by a monthly theme - The theme for June is all about seeds!
"No matter the season, a scattering of seeds can jazz up the flavour, texture and nutrition profile of just about any dish."
I am a huge fan of seeds, there are dozens of varieties and so many different ways to use them. They are a great addition to a lunchbox, adding a 'nut-free' source of protein that can sit quiet happily without refrigeration all day.
My top seed picks are pepitas (pumpkin seeds), sunflower seeds, ground flax seed, and sesame, which are all staples in my pantry. Chia seeds are fantastic too, but don't feature regularly in my pantry simply because they are a little pricey compared to flax which has similar nutritional benefits.
Heaps of my recipes include seeds already; the Raspberry Pepita Loaf, there are some sneaky sunflower seeds in my ANZAC biscuits, I often add chopped sunflower or pumpkin seeds to Choc Date & Banana Bliss Balls, and of course two versions of muesli bars, using ground flaxseed and tahini (sesame seed paste), or sunflower and pumpkin seeds.
Today's Recipe Redux however is dedicated to Sesame Seeds - they might be small but they pack a powerful nutritional punch! Per 30g (about 1/4 cup) they provide around a quarter of the daily intake of calcium, iron, magnesium, and phosphorus, as well as 35% of the daily requirement for copper, manganese and the essential amino acid tryptophan. Sesame seeds are also a good source of fibre, Thiamin, Vitamin B6, Folate and Zinc. (1, 2)
Best of all, they are great for fussy eaters, who will hardily notice a scattering of seeds over their pizza, pasta, stir fry, omelette, Wheat-bix, yoghurt... or Asian Style Sesame Chicken Ball - enjoy!!
Sesame Chicken Balls
500 g of skinless chicken breast
1 egg, lightly whisked
1 large broccoli stem, peeled and grated
1 large zucchini, grated
2 teaspoons of grated or minced ginger
2 teaspoons of crushed or minced garlic
1/4 cup chopped spring onions and/or coriander
3 tablespoons of soy sauce (salt reduced)
1/2 cup sesame seeds
Pre heat the oven to 180 degrees
Place chicken in a food processor on high until finely minced. Place the minced chicken in a large mixing bowl and combine well with broccoli stem, zucchini, ginger, garlic, spring onions and/or coriander, soy sauce and egg. Roll the mixture into bite size balls (extra liquid can be squeezed out if needed to assist the balls hold) and roll in sesame seeds until thoroughly coated. Place on a greased oven try and cook in pre-heated oven for 15 - 20 mins or until thoroughly cooked and sesame seeds begin to golden.
I served with Quinoa and veggies, but I am thinking they be great on a party platter or chilled in a lunchbox.
Makes approx. 22 Balls
Don't forget to checkout the other recipe Reduxers below!
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