Reged: 11/30/09
Posts: 5
Loc: North London England
Its funny how a limited diet has made me the most creative Ive been in years with meals! I used to blog about wonderful rich luxurious food recipes & restaurant's , now it seems things will take a very very different angle!
I came up with this today and it was very tasty. Although I made a big mistake & may be some of you who may try this can tell me if it turns out ok with changes.
I do have several more recipes that Ive been trying the last 10 days. I will gradually get round to adding them here. I hope they turn out to be tasty variations :
In a large pot pour in a good quality ready made chicken stock 300-400ml add 400-500 ml of fish stock (in the UK we can get this in cubes although make sure they are Gluten Free/yeast free,(I didnt check & Ive made that mistake today and am paying!!). Other than that you could pre make some to pot up in smaller portions in the freezer? to this add some raw chicken thighs (this will add some more flavour and give you a good portion of protein) bring to the boil add very thin sliced carrots at this stage you want to be boiling any safe ramen or wheat free noodles in a separate pot to add in after continue to simmer add 2 tbls soya sauce (Gluten free, salt reduced) & 1/2 tsp Umeboshi paste (pickled plums). add in some finely chopped spring onions/scallions, white part, 3 stalks of asparagus cut into 20cm pieces continue to simmer making sure the asparagus is cooked once you know the chicken is nearly cooked through remove to shred and add back into the broth add 2-3 handfuls of cooked prawns/shrimp , (you could use raw ones also , and add them in sooner) add in a few handfuls of spinach to wilt ladle into bowls and add noodles
Fish stock (if you wish to pre make)
Fishmongers here would probably supply you with a bag of fish heads and shrimp shells if you requested. You could also buy a small selection of various seafood and fish.
in a pot add 2 litres of water Bring this to the boil with all the fish products Skim off the residue foam and scum until boiling cleaner
then add 2 celery sticks a whole onion 2 large chopped carrots 2 pinches of sea salt chopped parsley for sweetness add a parsnip
simmer for 2-3 hours remove all vegetables and if you want to concentrate flavour continue to simmer for another 1-2 hrs.
you can then let it cool in the fridge and ladle into small pots the next day to set in the freezer for future cooking.
Posts
My 1st recipe prawn(shrimp) , chicken & carrot japanese style ramen soup & fish stock
