Chicken Fillets with Rocket and Soba
Ingredients:
4 (680g) chicken breast fillets
2 medium red capsicums
250g Hakubaku Organic Soba noodles
120g rocket
1 medium red onion, sliced
Green Peppercorn Dressing
¾ cup (180ml) light olive oil
¼ cup (60ml) white wine vinegar
1 tbs green peppercorn, drained
1 clove garlic, peeled
1 tsp sugar
Method:
Pan-fry, grill or barbecue chicken, brushing with ¼ cup of the Green Peppercorn Dressing until chicken is browned both sides and tender. Remove chicken and slice thinly.
Quarter capsicums, remove seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Wrap capsicum pieces in plastic or paper, wait 5 minutes, then peel away skin; cut into strips.
Cook noodles in large pan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain well.
Just before serving, gently toss chicken, capsicum and noodles in large bowl with torn rocket, red onion and remaining Green Peppercorn Dressing.
Green peppercorn Dressing
Blend or process all ingredients until smooth.
Serves 4 to 6. Best made just before serving.
Soba Noodles with Seared Beef Fillet, Chilli & Shitake Mushrooms
Ingredients
270g Hakubaku Soba Noodles
2 tsp sambal oelek
1/4 cup balsamic vinegar
2 tsp fresh ginger (finely chopped)
1/4 cup olive oil + 2 tblsp extra
500g beef eye fillet
100g fresh or cultivated shitake mushrooms (stalks removed and finely sliced)
1/4 cup basil leaves
Method
Combine sambal oelek, balsamic vinegar, ginger and oil and pour over eye fillet. Marinate for 30 mins. Heat oven proof frypan on high heat. Reserving marinade, remove fillet and sear for 1 min each side. Place in preheated 200oC oven and roast for 15 mins (medium). Rest meat for 10 mins. Cook Soba Noodles as per packet instructions. Heat extra olive oil in a frypan on medium heat. Cook mushrooms for 5 mins, then reduce heat and add reserved marinade. Turn off heat and add noodles, tossing to coat in marinade. Serve noodles with slices of fillet and basil on top.
SERVES 3-4
Salmon, Cucumber & Soba Noodle Salad
Ingredients
270g Hakubaku Soba Noodles
1 Lebanese cucumber (cut into pieces or cubes)
200g sliced smoked salmon (cut into strips)
2 spring onions (finely sliced)
1 cup coriander leaves
1 lime (cut into wedges)
Dressing
90ml fresh lime juice
1 tblsp sesame oil
1 tblsp fresh ginger (finely grated)
1 tblsp caster sugar
30ml soy sauce
Method
In a bowl whisk together dressing ingredients. Cook Soba Noodles as per packet instructions. In a large bowl, combine noodles, cucumber, smoked salmon, spring onions and coriander leaves. Strain dressing and pour over noodle mixture. Toss gently. Serve with lime wedges.
SERVES 3-4