CHP Magazines CHP Magazines Spring 2019 #16 | Page 62

Slendier
Lemon Curd Pot
Serves 4
Prep - 10 mins
Cook - 20mins (+ cooling) Slendier
Quick and Light Yakisoba
Serves 2
Prep - 15 mins
Cook - 15 mins
Ingredients
• 1 packet Slendier Rice Style
• 2 cups Greek yoghurt
• 1 punnet blackberries, roughly chopped
• 1 punnet blueberries
• 4 tbs flaked almonds, toasted
• 4 mint leaves, finely shredded Ingredients
• 2 tbs vegetable oil
• 250g pork fillet, sliced into thin strips
• ½ carrot, julienned
• 1 shallot, finely sliced
• 1 clove garlic, minced
• 4 wombok leaves
• 2 stalks spring onion, sliced into 4cm batons
• 1 cup mixed Asian or button mushrooms
• 1 packet Slendier Spaghetti Style
• 6 slices pickled ginger
• ¼ sheet dried nori, cut into 3cm matchsticks
• 2 tsp black or white sesame seeds, toasted
Lemon Curd
• 2 eggs
• 2 egg yolks
• 150g caster sugar
• zest and juice of 2 lemons
• 100g butter
Method:
1. To make the lemon curd, whisk the eggs, yolks and
sugar together in a medium non-stick saucepan.
Place the saucepan over a low heat and add the
lemon zest and juice. Whisk to combine.
2. Gradually add the butter, a little at a time, and
whisk continuously until all the butter has been
incorporated and mixture has thickened, about 6 to 7
minutes.
3. Once mixture has thickened, transfer to a bowl and
place in the fridge to set and chill, at least an hour.
4. When ready to serve, prepare the Slendier Rice
Style according to the directions on the packet. Dry
thoroughly between layers of paper towel and chop
roughly. Place in a medium mixing bowl.
5. Add the yoghurt and blackberries and stir gently,
being careful not to break up the blackberries too
much. Set aside in the fridge until needed.
6. Spoon the yoghurt mixture evenly between 4 serving
glasses. Top with 2 tablespoons of cold lemon curd.
Top with fresh blueberries, almonds and shredded
mint leaves.
62 Complete Health
Yakisoba Sauce
• 2 tsp soy sauce
• 2 tsp rice malt syrup
• 4 tsp oyster sauce
• 4 tsp tomato ketchup
• 4 tbs Worcestershire sauce
Method:
1. For the yakisoba sauce, place all the ingredients in a
small bowl. Whisk to combine and set aside.
2. Place a large, non-stick wok over medium–high heat.
Add the vegetable oil and pork and stir fry until meat
is just sealed, about 3 minutes.
3. Add the carrot, shallot and garlic and stir fry until just
softened, about 1 minute.
4. Add the wombok, spring onion and mushrooms and
stir fry until just tender, about 1 to 2 minutes.
5. Prepare the Slendier Spaghetti Style according to
the directions on the packet. Pat dry between layers
of paper towel. Add to the wok and mix gently to
incorporate.
6. Add yakisoba sauce to taste and toss gently to coat
the noodles and vegetables. Season to taste.
7. Divide the yakisoba noodles between two wide
boodle bowls. Top with slices of pickled ginger and a
sprinkle of the nori and sesame seeds.