Thursday, May 31, 2012

More Taste of Bill

This is my new favorite go-to noodle soup. The broth is so quick and tasty at the same time. Who knew that chicken stock and oyster sauce can create such a delicious noodle broth. I also picked up some chinese roasted duck and used that instead of chicken and didn't have asparagus. I thought it was simply perfect. 

Bill's Chicken Noodle Soup
1. Divide four bok choy, shredded crossways, among four large soup bowls. 
2. Put 250g fresh egg noodles in a large, heatproof bowl, cover with boiling water and soak according to packet instructions. Drain well, spoon into the bowls and top with 300g (2 c.) shredded poached or roast chicken.
3. Bring 2l(8 c.) chicken stock to the boil in a large pan over a high heat and blanch one bunch of trimmed asparagus until tender but crisp. Lift out with a slotted spoon and add to the bowls. 
4. Add 90ml oyster sauce, 1.5tbsp caster sugar and 3tbsp lime juice to the stock. Ladle over the noodles and finish with coriander leaves, finely sliced red chilli and spring onions to taste and a lime wedge.

Pavlova (invented by the aussies) is also Australia's traditional dessert. So thought I'd share Bill's recipe with you as well. It's Sam's new favorite dessert. I also am now obsessed with tossing strawberries with a passionfruit and honey (which is what I top the pavlova with). The texture reminds us of a rustic version of a french macaroon, crisp and crunchy on the outside but chewy on the inside. 

Bill's Brown Sugar Pavlova
6 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
225g (1 cup) caster sugar
80g (⅓ cup) soft brown sugar
1 tablespoon cornflour/cornstarch
2 tablespoons arrowroot
2 teaspoons white vinegar

to serve
300ml (11/4 cups) cream
150g Greek yoghurt
500g strawberries, hulled and halved
1–2 tablespoons honey
(I add a passionfruit. Makes it that much more special!)
Preheat the oven to 200°C. Draw a 20cm circle on a sheet of baking paper and place the paper on a large baking tray.
Beat the egg whites with the cream of tartar and vanilla until stiff peaks form. Add the caster sugar and brown sugar, 1 tablespoon at a time, beating until all the sugar is incorporated and dissolved and the mixture is thick and glossy.
Stir in the cornflour, arrowroot and vinegar.
Pile the mixture into the circle on the baking paper and spread gently into shape with a spatula. Put in the oven and reduce the temperature immediately to 130°C. Bake for 1 hour 20 minutes, then turn off the oven, prop the door ajar and leave the pavlova inside until completely cooled.
To serve, lightly whip the cream and yoghurt together and spread over the pavlova.
Toss the strawberries in the honey and arrange over the top. Serve immediately.