So I have been meaning to share this delicious recipe with you for a few weeks now... actually it's more like a month. Back in July I was sent a copy of Every. Night. Of. The. Week by Lucy Tweed by the lovely people at Murdoch Books and boy is this book a keeper.
The book is entertaining and quirky which I love. I mean come on - this recipe is called Drunken Dumplings and the optional ingredient listed is noise cancelling headphones. Midweek - whether you are working and spending all day looking at a screen or you've spent the day singing silly songs that you STILL get can't get the words right - its exactly what you need. I also think that right now, we all need a little quirky and fun in the kitchen and at home. Thinking about what we're eating next is exhausting when we are currently spending so much time inside. Lucy has brought the colour back into cooking and she shows how it can still be fun and you don't need a hundred ingredients or hours spent prepping. It's real food.
If you follow Lucy on Instagram everything she cooks just makes your mouth water and you instantly want that for dinner. Her instagram live's are worth rewatching as she cooks from Every. Night. Of. The. Week. and shows you how friendly her recipes really are. It's a cookbook that's for midweek meals but is anything but boring which I find most midweek cookbooks to be. Each recipe its bright and bold and the recipes I've cooked - so full of flavour.
So for something fun and different but highly delicious on a regular Thursday night and while we're all stuck inside with waaaaaay too much time on your hands thinking about whats for dinner. I'd suggest making this recipe one night or picking another which she's shared on her instagram or one step further, grabbing yourself a copy of her book - I think you'll thank me. With all the cookbooks I own, I can truely, hand on heart say - this is is the one I've gone to most over the past month for inspiration and dinners. Its exciting and fun and exactly what we all need right now.
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| Images and text from Every Night of the Week by Lucy Tweed; photography by Lucy Tweed. Murdoch Books RRP $35.00. |
Drunken Dumplings
Recipe from Every Night of the Week by Lucy Tweed
Serves 2
For when you can’t commit to the idea of either a soup or a stir-fry.
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| Images and text from Every Night of the Week by Lucy Tweed; photography by Lucy Tweed. Murdoch Books RRP $35.00. |
Ingredients
1 teaspoon olive oil
1 chicken breast fillet (around 220 g)
8 frozen dumplings
180 g somen noodles
2 tablespoons tom yum paste
400 ml tin coconut milk
2 heads of bok choy
1 teaspoon sesame oil
1 tablespoon lime juice
1–2 teaspoons chilli paste
Optional ingredients
noise-cancelling headphones
At some point every week I completely lose track of time. This happens so commonly on a Wednesday that it should act as a reliable time stamp.
There’s always someone at some kind of sport practice and usually a child in the house who belongs to another family in the neighbourhood.
It’s a comfortingly confusing day, Wednesday.
Mainly because there are often leftovers for the kids from yesterday, which means a compilation dinner of spices and flavours, dumplings, and some vegetables, blossoming and undisguised. The world is your drunken (somewhere between soup and sauce) bowl.
Just the way a Wednesday should be.
Preheat the oven to 200°C (400°F).
Heat the oil in a large ovenproof frying pan over high heat and pan-fry the chicken breast for 2 minutes each side. Place in the oven for a few minutes to finish cooking through.
Boil the dumplings for 1 minute or until thawed. Add the somen noodles and cook according to the packet instructions. Drain. Remove the pan from the oven and set the chicken aside.
Fry the tom yum paste over medium–high heat for 2 minutes, then pour in the coconut milk. Add ½ cup (125 ml) of water to the tin and swish it around, then add to the pan. Bring to a simmer, stirring to combine with the tom yum paste.
Meanwhile, lightly steam the bok choy.
Slice the chicken and divide among two shallow bowls, then add the noodles, dumplings and bok choy.
Pour the broth over the top. Drizzle with sesame oil, then the lime juice and top with as much chilli paste as you can handle.