Pick Me Up! Special – September 2019

2 mediumaubergines

4 tsp white miso paste

2 tsp runny honey

1 tbsp Kikkoman soy sauce

1 tsp toasted sesame oil

Thumb-sized piece root

ginger, peeled and grated

1 clove garlic, peeled and

crushed

4 spring onions, shredded

2 tsp sesame seeds

METHOD:

1. Preheat the oven to 180°C. Slice the
   aubergines in half lengthways and score
   the flesh in a diamond pattern, taking
   care not to cut through the skin.


2. Line a baking sheet with greaseproof
   paper and lay the aubergines on top, cut
   sides up.
   3.Mix the miso, honey, soy sauce,
   sesame oil, ginger and garlic withtwo to
   three tablespoons of water to make a
   smooth paste.
   4.Brush over the aubergine flesh and
   roast for 20-25 minutes until golden
   brown and soft.
   5.Sprinkle with the spring onions and
   sesame seeds and serve.

Miso and honey

roast aubergine

Serves

2-4

METHOD:

1. Tear the flatbread
   processor and blitzin Add
   the remainder of thed edients and
   blitz again. Place the chicken breasts in
   a ziplock bag and flatten with a meat
   tenderiser, until each breast is 2cms in
   depth.


2. Place the flour, egg, and breadcrumbs
   into separate shallow dishes. Coat
   each piece of chicken in flour, shaking
   off excess. Dip in the egg, then coat in
   breadcrumbs.


3. Heat the oil in a shallow pan over
   medium-high heat. Cook each chicken
   breast for four to five minutes on each
   side or until crisp and golden.


4. Transfer the chicken to a plate lined
   with paper towel to soak off the excess
   oil. Slice each chicken breast into strips,
   season, top with coriander stalks, serve
   with coleslaw and rocket leaves.

FOR THE SALAD:

375g of cooked egg noodles

160g roast chicken, skinned

boned and shredded

2 spring onions, finely

sliced

1 mild red chilli, finely sliced

¼ cucumber, deseeded and

cut into halt moons

1 handful of roughly

chopped coriander leaves

25g unsalted peanuts,

bashed into coarse rubble

FOR THE DRESSING:

1 tbsp Kikkoman soy sauce

2 tbsp hoi sin sauce

2 tsp red wine vinegar

2 tsp vegetable oil

1 ½ tsp sesame oil

1 tsp chilli sauce

1 tsp smooth peanut butter

Beijing noodle sal

with shredded chicken

Use up your

leftovers!

Serves 2 as a main or 4 as a side

Serves

2