February 23, 2022
11:56 am
Prime Ministers Questions
Catch-up
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A Three Layer Vanilla Cake Recipe
Recipe: Herbed potato salad, grilled prawns from Nigel Slater
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‘Whatever-You-Got-Ramen’ – Ramen cooking hacks with Cameron Diaz
Actress Cameron Diaz has offered up a new cooking tutorial on her Instagram for her fans – letting us know easy ramen is definitely one of her go-to dishes.
Diaz shared her recipe for what she described as “Whatever-You-Got Ramen” – meaning anything and everything you have in your kitchen cupboards.
In the caption, Diaz said: “One of my favourite quick go-to meals where I take your classic instant ramen packet and dress it up a bit with whatever vegetables I happen to have in my fridge!”
In Cameron’s case, these fresh ingredients included broccoli, celery, shallots, garlic, sesame oil and more.
https://www.instagram.com/p/CMcsWwwBAUW/
“I’m going to show you how to cut up all those ingredients. Again, it’s all about proportions and wanting everything to cook at the same speed. And also when you take a bite you’re getting all of the flavours together,” she continued.
What about flavour? She explained she has two secret cooking hacks.
“Instead of using water, as instructed on the instant ramen packet, I use a stock. I love a chicken stock, you can use a vegetable stock, you can use beef stock,” she told fans.
I feel like that’s part of my success in this whole thing, it’s like flavour layering, you know?
Cameron uses two flavour packets – in this case, ginger and lemongrass and garlic and pepper. She joked: “I’m crazy like that.”
After cooking the dish, she adds a squeeze of lime juice and cilantro.
THE RECIPE
“Below is what I used in my ramen, but feel free to use whatever you have that fits your flavor profile & enjoy!
“My recipe: 2 ramen insta packs (Flavors: Lemongrass ginger & Garlic pepper), 3 cups of chicken stock, about 1/2 cup each of diced carrot, celery, shiitake mushrooms, broccoli,” she explained, before adding: “About 1 tablespoon each of diced garlic, shallot, ginger & crunchy garlic chilli sauce, 1 tsp sesame oil, 1 egg, juice from 1/2 a lime, 1 tsp of rice vinegar, roughly chopped cilantro to finish.”
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Nigel Slater’s recipe for halloumi with pickled slaw
The cabbages are wonderful right now – purple or green, crinkly leaved or smooth and white. I have been shredding the smoky blue-green savoys, tossing them into a pan of hot oil with matchsticks of ginger, minced chilli, garlic and soy sauce. The red cabbages have been cooked with apple juice, cinnamon and juniper to accompany roast pork, while the tight “drumhead” varieties are steamed and tossed in lemon juice and black pepper”.
Grilled halloumi with pickled slaw
You need half of the pickled slaw for the halloumi recipe below. It will keep, in a storage jar, in the fridge. Serves 4
For the pickle:
brussels sprouts 100g
red cabbage 300g
white cabbage 250g
white wine vinegar 550ml
granulated or caster sugar 150g
black peppercorns 12
garlic 3 cloves
For the dressing:
natural yoghurt 125g
tahini 2 tbsp
lemon juice of 1, small
coriander leaves 10g
parsley leaves 10g (a handful)
iced water 4 tbsp
For the halloumi:
halloumi 700g
olive oil a little
Trim the brussels sprouts, then slice them into three. Finely shred the red cabbage. Do the same with the white cabbage. Put the sprouts and cabbages in a colander, place over a bowl, then sprinkle generously with salt. Massage the salt well into the shredded leaves and set aside to drain for 30 minutes. Squeeze the leaves in your hands and pack into a couple of medium-sized storage jars or a large mixing bowl.
Pour the vinegar into a stainless-steel saucepan, add the sugar, peppercorns and the whole garlic. Add 550ml of water and bring to the boil. As soon as the sugar has dissolved, pour the hot liquor over the salted vegetables, toss thoroughly then seal or cover and set aside overnight, or for at least 4 hours. Turn the vegetables occasionally by stirring or shaking the jar.
Cut the halloumi into large pieces about 1cm thick. Brush them with olive oil. Heat a ridged griddle pan, place the halloumi on the hot griddle and cook for about 4 minutes on each side.
Mix together the yoghurt, tahini and lemon juice. Finely chop the coriander and parsley and stir into the sauce. Thin to coating consistency with the iced water.
Put half the slaw in a bowl, drained of its marinade. Add the tahini dressing and toss together.
Serve the slaw with the halloumi, hot from the griddle.
Click here for more recipes from Nigel Slater – A cook who writes
Recipe: Clodagh McKenna’s rock buns
Nigel Slater’s recipe for beetroot remoulade with blood orange
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