thefoodwife – Page 68 – The Food Wife

Sweet and Crunchy Slaw

7th April 20188th April 2018
by thefoodwife

Serves 4-6

When it comes to coleslaw I much prefer red cabbage to white, and my sweet and crunchy slaw is far healthier than your normal mayonnaise-laden mix. The addition of apple adds a beautiful sweetness to the recipe and this side compliments a mixed variety of different meals, such as chicken wings or baked potatoes.

Ingredients:
1/4 red cabbage shredded
1 carrot julienned
1 eating apple julienned
2 spring onions sliced
Red chilli (optional)

For the dressing:
2 tbsp fat-free Greek style yoghurt
Juice of 1 lime
1 tsp runny honey
1 tsp cider vinegar
Salt and pepper to taste

Step 1: Combine all the dressing ingredients together to form a smooth mix, check the seasoning and acidity levels.

Step 2: Add your slaw ingredients and combine well. The lime juice will help prevent the apple from oxidising and discolouring.

Korean Chicken Wings

7th April 20188th April 2018
by thefoodwife

Serves 4

For the last decade I have been a frequenter of the various Asian shops and supermarkets of Bristol, and a few years ago the lady who runs the Oriental Market on Gloucester Road introduced me to gochujang, the spicy pungent Korean fermented chilli paste. It quickly became a firm favourite. I would happily eat it in various forms for days on end, although a simple stir fry would be my go-to, especially when I was on a weight loss drive and wanted something with lots of flavour that would satiate my chilli cravings.

I decided to try something a little different from my stir fry and came up with this dish, which is definitely not for a diet day! The wings are rich and sticky and hot from the gochujang, extremely pleasing, enjoy!

Ingredients:
1 kg chicken wings

For the marinade:
3 tbsp gochujang paste
1 tbsp dark soy sauce
1 tbsp rice wine vinegar
1 tbsp sesame seeds
2 tbsp honey

Step 1: Combine the five marinade ingredients and place in a ziplock bag with the wings and squish them together to ensure all surfaces are coated – leave to marinate for up to 24 hours in the fridge.

Step 2: Spread the wings in their marinade on a baking sheet and bake at 190c for 45-50 minutes.

Step 3: Serve with a salad (try my sweet and crunchy slaw) and I like it with rice or sweet potato fries.

Sweet Potato and Butternut Squash Thai Coconut Soup

7th April 201817th April 2018
by thefoodwife

Serves 6

When itâ€™s cold outside you want something warm and nourishing and my Thai red curry spiced soup is the perfect remedy. Now, this does have a good kick and if you would rather omit the Thai element then by all means leave out the curry paste; it will still be luxuriously silky and delicious. Serve with warm bread. Lovely.

Ingredients:
1/2 butternut squash cut into one-inch cubes
1 large sweet potato cut into one-inch cubes
1 tsp Thai red curry paste
1 small tin of coconut milk
3 lime leaves
1.5 litres of vegetable stock
Salt and pepper to taste

Step 1: It really is as simple as putting all the ingredients in a large saucepan and bringing it to a simmer until the vegetables are tender (you can test this by piercing them with a sharp knife – if it goes in easily they are ready).

Step 2: Once cooked remove from the heat and blend (I use a stick blender – just be careful not to splash the contents, it will be extremely hot!) I blend the lime leaves too although you can always remove them beforehand if youâ€™d rather not.

This soup freezes well and is excellent for lunch or as a starter. Itâ€™s vegan and gluten free (as long as your stock and curry paste are gluten free) to boot!