The best part of this soup is the toppings so don't skimp on the fresh cilantro, jalapeno, onion at the end. The best part of this soup is that it takes an hour to make and satisfies any Pho like cravings you may have, without all the fuss.
2lbs boneless chicken thighs
2" piece ginger, peeled, crushed
2 star anise
1 cinnamon stick
2 whole cloves
4 cups chicken broth
4 cups water
2 cups sushi rise, rinsed
1 tablespoon fish sauce
1 scallion, thinly sliced
1 jalapeno, thinly sliced
1/2 cup cilantro leaves with tender stems
1/4 cup thinly sliced onion
1 teaspoon brown sugar
Bring chicken, kombu, ginger, anise, cinnamon, cloves, stock, water to a simmer. Simmer until chicken is fully cooked
Transfer chicken to a plate
Strain broth, discarding solids
Return broth to pot and add rice, fish sauce, brown sugar and shredded chicken. Cook rice for about 20 minutes until tender.
Serve in a soup bowl and top with jalapeño, cilantro, white onion, soy sauce and Sriracha.
Grilled Peach Salad with Bresaola and a Creamy Dressing
4 peaches, just ripe
1 tablespoon red wine vinegar
1 teaspoon yogurt
16 slices bresaola or parm ham
4 ounces goat cheese
Preheat a barbecue or griddle pan until hot. Cut the peaches in half, then twist them to remove the stones – don’t worry if they break up when you do this. Toss them in a bowl with the chopped rosemary, a splash of olive oil and a little salt and pepper. If you’re cooking on a barbecue, throw some herb branches on to the coals if you like – this will give the peaches a herby, smoky flavour. Grill the peaches for a couple of minutes on each side until nicely charred, but not burnt!
Pour the vinegar into a bowl or a Flavour Shaker and add three times as much extra virgin olive oil. Add the yoghurt or crème fraîche and a pinch of salt and pepper. Whisk or shake until mixed together well.
Drape the bresaola over four plates, pinching it up here and there so it’s not lying flat. Place the peaches over the bresaola. Toss the tarragon leaves and rocket in the creamy dressing and pile the salad on top of the peaches. Drizzle with a little more extra virgin olive oil, scatter with the crumbled goat’s cheese and tuck in!
In a saucepan over medium heat coated lightly with oil, combine garlic, ginger and scallions and season very lightly with salt and pepper. Sweat until softened, about 3 minutes. Deglaze with naturally brewed soy sauce and add honey and lime juice. Bring to a simmer and let mixture reduce about 30% to 40% to a syrup consistency, about 10 to 15 minutes. To check consistency, use a cool dish, draw a line of syrup on dish, and hold vertically. If line holds with a few drips, that's a syrup consistency. Allow to cool. You can then transfer to a sterile, wide-mouth jar, and store in the refrigerator.