A broke girl with a bucket list

Dinner Party: Chicken Laksa & Nectarine ‘Cobbler’

Dinner Party: Chicken Laksa & Nectarine ‘Cobbler’

You know when you get so enthusiastic about an idea you go ahead and create an instagram for it and everything, but there’s only one post on it? Yep, that’s our house cooking page. (That being said, head over and chuck @__malnourished a follow because there is definitely more content to come.)

We managed to get two people who weren’t afraid of having three students cook for them to commit to dinner and began our first (albeit impromptu) dinner party with a box of cleanskins and absolutely no idea what to cook. Turns out, a bag of nectarines that needed to be used up and a hasty message home about where to find what Liz had served for dinner two nights ago had some pretty fab results. I definitely cannot claim full responsibility for this entire food – it was a team effort (me on team Laksa and Lyn on nectarine duty). Without further ado, here are the recipes, which are definitely mostly not ours to begin with.

 

Chicken Laksa

from: 28 by Sam Woods

ingredients

  • 7 cups chicken stock
  • a pack of chicken breast (sliced)
  • 2 tsp chinese five spice
  • 1 cup pumpkin (or just one of those $3 pre-cut packs from Coles)
  • 2 cloves garlic
  • 4 tsp ginger
  • chilli flakes
  • 1 tsp turmeric
  • 4 sprigs spring onions
  • 4 tsp peanut butter
  • 4 tbsp coriander
  • 4 tsp oyster sauce
  • 4 tsp soy sauce
  • 4 tsp sesame oil
  • 100g uncooked rice noodles
  • 2 bunches asparagus (chopped)
  • carton of coconut milk
  • lime (that has definitely not been sitting in the fridge for a while)

method

  • boil chicken stock in a big big pot
  • cook chicken with chinese five spice in a pan
  • grate pumpkin into the chicken stock pot (probably better to pre-grate. saves stress)
  • put garlic, ginger, chilli, turmeric, spring onions, peanut butter, coriander, oyster sauce, soy sauce and sesame oil into a food processor (or nutribullet) and blitz into a paste
  • add funky looking paste to chicken stock pot with noodles
  • add asparagus and coconut milk to pot and bring to boil
  • add lime when boiling and turn heat off
  • serve in a bowl with chicken on top and fresh coriander

 

Nectarine Tart/Cobbler

from: Lyn

ingredients

  • 5 nectarines/peaches
  • 2tbsp brown sugar
  • 1 cup flour
  • 1/2 cup sugar
  • 50g butter
  • splash of almond milk
  • cream (to serve)

method

  • chop fruit up and caramelise in brown sugar in a pan on medium heat
  • create batter by mixing flour, sugar, butter and almond milk (forgetting baking powder)
  • put batter on the base of a tin and top with fruit and bake for 35 minutes on 180°C (or until golden)
  • take your definitely-not-a-cobbler but still delicious dessert from the oven and serve with cream

 



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