Nadiya Spice Paste Food

NADIYA HUSSAIN'S INSTANT NOODLES ARE THE ULTIMATE COMFORT FOOD

Steps:

• Spice Paste In a food processor, blitz onions and garlic until pulsed but not a smooth paste. Heat oil in a skillet over medium. Add onion and garlic; cook 10-15 minutes or until browned. Add remaining Spice Paste ingredients. Cook 20 minutes over medium-low or until mixture is a thick paste with no liquid. Cool and transfer to a jar; refrigerate up to 2 months. Noodles Place 1 Tbsp Spice Paste in a 1-pint jar along with noodles. Add 1¼ cups boiling water. Top loosely with lid and let stand until noodles are tender. If you prefer drier noodles, add less water. Chicken and Pea Variation Add peas, onions and chicken to jar. Add boiling water and let stand as directed. Garnish cooked noodles with lime wedge and dill. Beef and Kimchi Variation Add all ingredients to jar. Add boiling water and let stand as directed. Soy Mushroom Add mushrooms, vegetable protein and spinach to jar. Add boiling water and let stand as directed. Serve garnished with lemon slice. Egg Noodles Add frozen vegetables and crack eggs straight into jar. Add boiling water and let stand as directed. Serve garnished with coriander and dill.

NADIYA HUSSAIN'S CHICKEN SHAWARMA

Steps:

• Preheat the oven to 180°C/fan 160°C and lightly grease a 900g loaf tin. For the shawarma, mix together the cornflour, salt, cumin, coriander, paprika, turmeric, cloves, cayenne and cinnamon. Put the oil into a bowl, then add the chicken and stir it around. Add the dry spice mix and stir to coat all the chicken pieces well. Layer the pieces of chicken in the loaf tin and press down, then bake in the oven for 40 minutes. Meanwhile, make the slaw. Put the broccoli into a large bowl. Put the yoghurt into a second bowl and heat the oil in a small pan. As soon as the oil is hot, add the mustard powder and seeds - when the seeds begin to pop, pour the oil and seeds over the yoghurt, add the salt and stir. Pour this dressing over the broccoli, then mix in the parsley. When the shawarma is ready, leave it in the tin for 10 minutes so that all the juices can go back into the chicken. Tip it out of the tin and slice your shawarma. We like to eat this piled into flatbreads with the slaw. Any leftovers can be kept in the fridge, or frozen for the next time you need your shawarma fix.

NADIYA HUSSAIN'S INSTANT NOODLES

Steps:

• Essential Kit: You will need a 500ml [2 cup] jar (with lead if preparing ahead) and a food processor
• Spice Paste:
• -- To make the spice paste, blitz the onions and garlic until pulsed but not a smooth paste.
• -- Put the oil into a pan on a medium heat. When it's hot, add the onions and garlic and cook for 10-15 minutes, until the onions are brown. Now add the vinegar, fish sauce, soy sauce, brown sugar and chilli paste, and cook until the mixture is a thick paste with no liquid. This should take about 20 minutes on a medium to low heat.
• -- When the spice paste is cooked and cooled, put it into a jar - it should keep in the fridge for 2 months.
• NOODLES: Now to make the noodles. Put a tablespoon of the spice paste into a 500ml jar, along with your portion of noodles and all the other bits. Leave it in the fridge, and when you are ready to eat, pour 300ml of boiling water into the jar and pop the lid on. I like my noodles brothy, but if you like a drier noodle, just add less water. These are great for home but also perfect for taking to work.
• NOODLE VARIATIONS:
• Chicken and Pea: 1 tablespoon spice paste + 3 tablespoons frozen peas + 3 tablespoons frozen onions + a small handful of cooked chicken + ¼ of a lime, squeezed, then dropped into the jar + 1 teaspoon dried dill
• Beef and Kimchi: 1 tablespoon spice paste + 1 spring onion, sliced + 1 tablespoon kimchi + 2 strips of beef jerky, thinly cut with scissors + ½ teaspoon smoked paprika
• Soya Mushroom: 1 tablespoon spice paste + ½ x 285g tin of sliced mushrooms, drained + 4 tablespoons soya mince, dried or frozen + 1 cube of frozen spinach + a slice of lemon, squeezed and dropped into the jar
• Egg Noodles: 1 tablespoon spice paste + 4 tablespoons mixed frozen veg + 2 eggs, cracked straight into the jar + 1 tablespoon coriander seeds, crushed + 1 teaspoon dried dill