CITRUS CHICKEN WITH
NOODLES
Serves two
INGREDIENTS
2 oranges
1 lemon
1 pink grapefruit
2 chicken breasts
½ pack chinese noodles
1 tbsp soy sauce
300ml chicken stock
200g pak choi or spinach
1 bunch spring onions
4 tbsp oil
METHOD
1. Prepare the fruit by peeling and cutting out the segments from the
oranges, lemon and grapefruit. Shred the pak choi and spring onions.
2. Cook the noodles as per the instructions on the packet.
3. Cut the chicken breast into strips and season with salt and pepper.
TUNA, SUN-BLUSH TOMATOES
& ROQUETTE SALAD
Serves four
INGREDIENTS
1 small iceberg lettuce
1 small packet roquette lettuce
1 small lollo rosso lettuce
2 x 200g tuna steaks
200g sun-blush tomatoes cut into pieces of 1cm
pitta bread
olive oil
1 lemon (squeezed for its juice)
salt & pepper
METHOD
4. Heat the oil in a wok and add the chicken. Fry quickly to colour
slightly. Add the spring onions and pak choi and cook through.
1. Season the tuna steaks with some salt and pepper and chargrill
for 10-12 minutes depending on the thickness. Remove and allow
to cool slightly.
5. Mix in the noodles, the soy sauce and the chicken stock. Lastly,
add the citrus fruits.
2. Wash all the lettuces, then break up the iceberg and lollo rosso
into pieces about 4cm in size.
6. Taste the stock and add a little salt and pepper if necessary. I like
to add a few slices of root ginger to give it a bit of bite sometimes,
but it’s up to you.
3. Dry the lettuces in a salad spinner or on kitchen paper. Place
the leaves in a bowl and sprinkle with olive oil and lemon juice.
Season with salt and pepper then toss the leaves to coat with
this dressing.
7. Ladle the chicken in its stock with the noodles, vegetables and fruit
into soup bowls and serve.
4. Cut the tuna into chunks approx. 1½cm square.
5. Mix these through the salad with the sun-blush tomatoes.
6. Split the pittas down one side and fill with the salad, making sure
to get some of all the ing