Yasai itame

November 16, 2016February 12, 2020 ~ Corrie ~ Leave a comment

“Aren’t you going to look at the menu?”
“No way, I know what I’m having, I always have the Yasai Ramen… I don’t like change” I say pushing the unopened menu away from me.
“But it wouldn’t kill you to try something new” said Jamie burying his face deeper into the Wagamama menu. “How about the Yasai Itame”
With a big sigh I reluctantly pick up my menu again and scan the noodle soup section. “Where’s that then?”
“It’s under ‘curry'”
“No thank you” I say and abruptly close my menu again and push it towards him. “You know I always order noodle soup so stop trying to make me try new things, I hate new things!”
“Yes but it IS a noodle soup, just a curry one”…
“Is it?” I say perplexed and reach for my menu for a third time. “It has to have tofu in it though, does it have tofu in it? I bet it doesn’t” I say shaking my head doubtfully as I squint to read the fuzzy tiny words. Why do I never wear my fucking glasses? I literally have the eyesight of a dead mole rat.
“Yes it does have tofu in it” Jamie smirks.
“Oh… But does it have those horrible fat noodles in it? You know, the ones that look and taste like actual worms.”
“Udon noodles?”
“Yes Udon noodles, disgusting, I hate those.”
“No it doesn’t have those in it.”
“Oh” I say again, realising I’m losing this battle so I might as well give in. So I order the Yasai Itame against my better judgement and start thinking of ways to guilt trip Jamie on the way home, after I inevitably hate it. But I don’t of course, it’s bloody marvellous, damn it!
“Oh do shut up” I say to Jamie through a mouthful of delicious noodles.
“I didn’t say anything!” He protests.
“You don’t have to, I can hear your smugness.”
“Would you have it again?” Jamie asked grinning.
“Yes… In fact, I’m only ever going to order this from now on.”
Jamie rolls his eyes.
… The problem is dear reader, I really REALLY liked this dish but obviously can’t afford to eat at Wagamama every night. So I had a go at making my own version, which to my surprise actually worked (for once). Not only is it quick, it’s cheap and buys you enough ingredients to make four portions. The recipe below serves two but I found I had enough ingredients left over to make it again, I only had to buy an extra can of coconut milk, everything else I had far too much of. For example, spring onions tend to come in bunches of 6, pak choy in packs of 2, chestnut mushrooms 12-13 per packet and so on and so fourth. So why not double up and have some scrumptious leftovers for lunch? Unless you can think of anything else you can make with left over beansprouts other than stir fry? Exactly.

Yasai itame
Serves 2 / Hands on time 30 mins / Total time 30 mins / V Vn Df 🌶
100g rice noodles
1 tsp sesame oil
½ red onion sliced
3 spring onions, chopped
3 tbs Thai green curry paste*, I use Blue Dragon
2 tbs soy sauce
1 inch of bashed chopped lemon grass, finely chopped
Knob of ginger, finely grated
1 can coconut milk
150g of firm tofu cut into cubes, I use Tofoo
1 bulb pak choi, roughly chopped
½ red pepper, sliced
Handful sugar snap peas, chopped
6 chestnut mushrooms, sliced
Handful bean sprouts
1 lime, cut into wedges to serve
Fresh coriander leaves to garnish (optional)

Method
1.Cook the rice noodles as per the packet instructions. Once cooked, immediately strain and rinse well with cold water to cool the noodles completely. Leave to drain.
2. Slice the red onion and roughly chop the spring onions before adding to heavy bottomed pan or wok with the oil. Cook on a medium heat for about 10 mins, adding a dash of water if needed to help them steam and prevent burning.
3. Stir in the Thai green curry paste and cook for a further minute before adding the finely grated ginger, lemongrass, coconut milk and soy sauce. Give it a good stir, add the tofu and bring to the boil.
4. Meanwhile start chopping the red pepper, sugar snap peas, pak choy and mushrooms.
5. Once boiling, reduce to a simmer before adding the chopped vegetables and the beansprouts – stir carefully to avoid breaking up the tofu. Simmer for 5 mins until the vegetables are nice and soft but still have a bit of crunch.
6. Evenly distribute the noodles into two deep bowls and spoon the curry over the top. Serve topped with fresh coriander leaves and lime wedges.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Vn– Vegan Df– Dairy free. 🌶– Spicy
* Some Thai green curry pastes contain crustaceans and fish. Always check the label.

Winter root vegetable salad

September 30, 2016November 1, 2019 ~ Corrie ~ Leave a comment

They suddenly looked up, their glossy black eyes bore into ours as we reluctantly walked towards them. ‘We’ll be alright’ I thought ‘after all, they’re just a bunch of stupid’… But then they bolted, like a shoal of fish they ran as one to the corner of the field before swiftly turning to face us blocking our exit. Oh shit. Several began to stomp their hooves, others edged closer but the rest simply stood staring, waiting for us to make our next move.
Fuck this! We turned and started to briskly walk towards the nearest stile but they were hot on our tail, I started to run but so did they. AGHHHHHHH! I clambered over the stile followed by a breathless Jamie and my petrified mother whose pacemaker was in over drive. We pulled her over just as they reached the fence, their eyes wild and blood thirsty.
As you know, I don’t eat cows but after this encounter I might consider it. ‘They won’t hurt you’ the locals said, ‘they’re just curious’ curious my arse, they tried to eat my mum!
Anyway, apart from that we had a marvellous walking holiday so apologies for the late post. To celebrate my return to civilisation and a reletively cow free Camden, I thought I’d treat myself to a roasted vegetable salad with goats cheese. Didn’t fancy cow cheese, too soon.

Winter root vegetable salad
Serves 2 / Hands on time 20 mins / Total time 1 hr / V Gf
3 carrots, peeled and chopped into rounds and sticks
1 medium beetroot, peeled and chopped into rounds (I used golden beetroot)
1 medium cooking apple
1 large sweet potato
4-5 sprigs of thyme
60g lambs lettuce
100g vegetarian soft goats cheese
1 tbs rapeseed oil
Dressing
2 tsp Pomora extra virgin olive oil
1 tsp apple cider vinegar
Salt and pepper

Method
1. Preheat your oven to 220°C/200°C fan/425°F/gas mark 7. Peel the vegetables apart from the apples. Chop the sweet potato into wedges and the carrots into a combination of rounds and sticks. Slice the beetroot relatively finely and core the apple and cut into eighths (don’t cut them too small or the apple with disintegrate).
2. Tip the veg onto a large oiled baking tray and add the sprigs of thyme. Season well with salt and pepper, add the rapeseed oil and give it a shake and turn until the veg is nicely coated.
3. Roast in an oven for 40-45 minutes, shaking the vegetables halfway through roasting.
4. Meanwhile, make the dressing by combining the extra virgin olive oil, cider vinegar and salt and pepper. Put to one side.
5. Once roasted, remove the vegetables from the oven and pick out the thyme sprigs. Serve warm on a bed of lambs lettuce topped with soft goats cheese and a good drizzle of dressing.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Gf– Gluten free

Meatless mushroom meatballs

September 5, 2016March 3, 2021 ~ Corrie ~ Leave a comment

“I’m so poorly” groaned Jamie from the sofa. “Corrie? Corrie? Corrie!…”
“Yes Jamie?” I called from the kitchen.
“I’m so poorly” Jamie whimpered again into a sofa cushion.
“You’re not poorly, you’re just hungover” I answered as I expertly stabbed a cherry tomato with the tip of my knife. I wonder what it’d be like to spear a human eyeball I thought… Blimey where on earth did that come from?
“But I didn’t even drink that much” Jamie half heartedly moaned this time. I could tell he was playing a game on his phone now so I ignored him and drew my attention back to the pasta sauce I’d been making for my meatballs.
I’d never made meatballs before, they’ve always seemed more trouble than they’re worth but after my recent trip to IKEA I got severe meatball envy. So I stuffed a Quorn hot dog in my face (two actually) and headed back to the car laden with crap I’d just bought but didn’t need (standard IKEA trip) and started thinking about my balls.
Speaking of balls, Jamie was now contently watching a man kick one around on TV whilst I nervously peered into the oven at my own. I’d spent an hour and a half making these guys so they’d better be good, mainly because I was far more hungover than I was letting on and felt on the edge of death… Standing in front of a hot oven clearly wasn’t helping.
Twenty minutes later I plonked myself down on the sofa next to Jamie, two bowls of steaming hot Spaghetti and meatballs in front of us.
“Wow these look amazing! Jamie gasped and then he turned to look at me. “You alright darling? You look a bit peaky.”
Through a mouthful of spaghetti and meatballs I managed to mumble “I think I might be poorly Jamie”.

Meatless meatballs
Serves 2 (makes 16 meatballs) / Hands on time 50 mins / 1hr 30 mins / V ❄
You’ll need: A food processor
Meatballs
500g chestnut mushrooms
knob of unsalted butter
1 can cannellini beans, drained and rinsed
1 red onion, peeled
3 garlic cloves, crushed
4 tbs rolled oats
¼ tsp dried oregano
¼ tsp dried basil
¼ smoked paprika
Handful freshly chopped parsley
30g grated vegetarian Italian hard cheese or Parmesan* + extra for garnish
1 egg
2 tbs flour
Tomato Sauce
1 tsp olive oil
1 can chopped tomatoes
10 cherry tomatoes
1 tbs tomato purée
½ tsp chilli flakes
100ml red wine
150g spaghetti
Fresh basil to serve (optional)

NOTE: This recipe makes twice as many meatballs than you need. Any meatballs you don’t use, can be cooled and stored in an air-tight container in the fridge for up to 3 days. To freeze, cool fully before freezing in an air-tight container for up to 3 months.

Method
1. Roughly chop the mushrooms before blitzing in a food processor for around 10 seconds in batches, being careful not to over process. Spoon into a heavy bottomed saucepan along with 1/4 tsp of salt and a knob of butter. Cook over a medium heat for 10 mins, stirring occasionally. Meanwhile, peel and half the red onion (saving half for the sauce later) and cut into quarters. Put in the food processor for 10 seconds (no need to clean the food processor). Spoon out into a small bowl and put to one side.
2. Add the cannellini beans to the food processor and blitz for a little longer this time until you have a paste (around 30 seconds to a 1 min).
3. Once the mushrooms are cooked, spoon into a sieve over a sink and squeeze down with the back of as spoon to allow most of the juice to run out (you may need to do this in batched. Discard any remaining juice from the pan and return to the heat along with the newly squeezed mushrooms. Add the onion and cook for a further 5 mins. Take the mixture off the heat and add the crushed garlic, 4 tbs of oats and the cannelloni bean paste. Mix well and leave to cool for 10 mins.
4. Once cooled, add the Italian hard cheese, fresh parsley, flour, dried herbs, smoked paprika and season well with salt and pepper. Mix well before beating in the egg (the mixture will be quite wet). Preheat an oven to 200°C/180°C fan/400°F/gas mark 6.
5. Line 2 baking trays with baking paper and take a heaped teaspoon of meatball mix. Roll quickly in your palms into a meatball shape and place on the baking tray. Making sure you leave enough space between each ball, repeat the process until you have no mixture left. Bake in the oven for 20 mins.
6. To make the sauce, finely chop the other half of the red onion and add it to a large non-stick saucepan along with a tsp of olive oil. Sweat over a medium heat for 5 mins (add a dash of water to help the onions steam). Add the chilli flakes, a good pinch of salt and stir in the tomato purée. Up the heat and start adding the wine gradually stirring continually until the wine has cooked off and reduced down. Score the cherry tomatoes with a knife and add to the sauce along with the can of tomatoes and season with salt and pepper. Bring to the boil before turning the heat down and simmering for 10 -15 mins.
7. Once the meatballs are cooked add 8 meatballs carefully to the sauce and take off the heat (allow 4 meatballs per person). Coat them gently in sauce using a spoon before putting the lid on. Leave to sit while you make your spaghetti.
8. Cook the spaghetti according to the packet instructions and drain. Add the pasta bit by bit straight into the sauce being careful not to break the meatballs. Once the pasta is incorporated, divide into bowls and serve topped with fresh basil leaves, a sprinkle of parmesan and a drizzle of extra virgin olive oil.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian ❄– Meatballs are suitable for home freezing once cooked and cooled. Consume within 3 months.
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.

Salty olive brunch eggs

August 30, 2016November 1, 2019 ~ Corrie ~ Leave a comment

We eat a lot of olives in my house, by the end of the month our fridge is packed with a combination of half empty antipasti pots and jars. So instead of chuckin em all in the bin why not chop em up together and plonk em on toast? Lurvely… Not sure why I’ve started talking like Gregg Wallace but there you go. Oh and speak of the devil, listen Gregg Wallace, I like your smiley round ‘Vitalite‘ face and common chat but lay off Mary Berry. She is the queen of everything and you’re a stupid fat idiot. For those of you who may not know, ex green grocer and Master Chef judge Greg Wallace recently criticised Queen Mary for her views on deep fat fryers in the home. It was officially the lamest celebrity feud ever so pipe down Wallace and go and enjoy your buttery biscuit base somewhere else.
Anyway where was I? Oh yeah, Flea Bag… Now I know I wasn’t talking about Flea Bag but there isn’t much to say about this recipe apart from that I didn’t used to like olives blah blah blah but I really really REALLY want talk about Flea Bag! It is hands down the best TV series I’ve seen all year. Finally, a brilliantly dark, raw, but real and incredibly funny account of what it’s really like to be a single woman in London today. I laughed so much I dropped my cup of tea in the bath… Yes I watch TV in bath… Anyway, bravo Phoebe-Waller Bridge, I salute you and will you be my friend please? Thanks.

Salty olive brunch eggs
Serves 2 / Hands on 15 mins / Total time 15 mins / V Df
16 pitted black olives in brine, chopped
4 mini gherkins, chopped
6 green queen olives, chopped
1 garlic clove, whole but peeled
2 slices of sourdough
1 tomato, sliced
4 eggs
Black pepper

Method
1. Roughly chop the olives and the gherkins together and mix together on the chopping board. Slice the tomato and peel the garlic clove. Put to one side (avoid seasoning the tomatoes as it will make the dish air to salty).
2. Fill a small frying pan about three quarters of the way full and bring to a simmer. Crack an egg into a tea cup and slowly pour the egg into the simmering water (this prevents the egg white spreading too far in the pan). Repeat with the other 3 eggs and cook for 2-3 minutes.
4. Meanwhile toast the bread and rub the surface with a raw garlic clove. Top each slice with the olive mixture and slices of tomato.
5. Remove the poached eggs one at a time with a slotted spoon. Allow to drain for a seconds over the pan and place over the tomatoes. Season with a good crack of black pepper and serve.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Df– Dairy free

Soft chipotle tacos

August 25, 2016January 21, 2020 ~ Corrie ~ Leave a comment

One of the perks of being Heat’s Food Editor is that I occasionally get sent free stuff. I can receive anything from fish finger crown cakes (literally a crown made out of fish fingers but the fish fingers are actually cakes) to boxes of wine in the shape of Camper Vans. Recently however I haven’t been receiving lovely cakes and boxes of wine but giant crates of water (sigh). Thanks to stupid coconut water, I now get sent birch water, cactus water, aloe vera water, watermelon water and any other pretentious idiot water that’s coming out, all of which taste like bodily fluids. What’s wrong with regular tap water for god sake? I bet the queen drinks it!… Actually, she almost certainly doesn’t.
Anyway, in between all of my recent water deliveries I received a rather exciting delivery from my favourite restaurant, Wahacca. To celebrate ‘The Year Of The Taco’ they’ve just launched their first ever taco kits, WHAT TOOK THEM SO LONG?! Armed with a big bag of soft tacos, limes, chillies and a variety of salsa and marinades, I was as happy as a tick on a fat dog. We ate nothing but tacos for a week so you’ll be surprised to hear that the week after I decided to make MORE tacos. I literally had tacos coming out of my ears (not literally). Having eaten all of the Wahacca kits though and having about 20p in my purse, I thought I’d attempt to make my own version of Wahacca’s tomato and smoky chipotle tacos. This is what happened…

Soft chipotle tacos
Serves 6 / Hands on time 40 mins / Total time 50 minutes / V
Marinade
1 small white onion, chopped
3 gloves of garlic, crushed
Handful sun-dried tomatoes (I use the Merchant Gourmet)
½ tsp cumin
½ tsp smoked paprika
2 tbs vegetarian red wine
1 tsp chipotle paste (add too if you like it really hot)
Juice of a lime
1 tsp sugar
1 tbs tomato Puree
1 can chopped tomatoes
1 tsp rapeseed oil
Filling
1 red pepper, sliced
1 green pepper, sliced
1 orange pepper, sliced
1 can of sweet corn, drained
1 small red onion, sliced
300g frozen Quorn
Soft taco shells (3 per person)
Guacamole
2 avocados
½ a lime
2 garlic cloves crushed
Extra virgin olive oil
Garnish
Sour cream or cottage cheese
Fresh salsa (optional)
Jalapeños (optional)

Method
1. To make the marinade, roughly chop the onion and garlic and put in a large heavy bottomed pot with a tsp of sunflower oil on a medium heat. Cook for about 10 minutes until soft.
2. Add the chipotle paste, cumin, smoked paprika and give it a good mix. Cook for a further minute. Add the tinned tomatoes, tomato puree, red wine, sun-dried tomatoes, juice of a lime and the sugar. Give it a good stir and cook on a medium heat for 10 minutes.
3. Once cooked, take off the heat and blend with a hand blender or blitz in a food processor. Return the marinade to the pot.
4. Roughly chop the red onion and all of the peppers and add them to the marinade. Add the quorn and the sweetcorn and give it all a good mix together. Add a 3rd of a mug of water, give it another stir and bring to the boil. Once boiling turn the heat down low and cook for 10 minutes with the lid on a jar.
5. After 10 minutes add another 3rd of a mug of water, give the mixture a stir and cover for a further 10 minutes.
6. Meanwhile make the guacamole (or use shop bought). Scoop out 2 avocados into a bowl and squeeze over half a lime. Add the crushed garlic cloves, season with salt and pepper and drizzle with a tablespoon of extra virgin olive oil. Shmoosh it all with a folk and put to one side. Slice the other half of the lime into quarters and put to one side. Once your chipotle peppers are cooked take off the heat and pop the lid on.
7. Cook the soft tacos in a dry frying pan on a high heat for 10 seconds each side. If you’re making a big batch, stack the tacos, wrap them in foil and pop them in a preheated oven at 180°C/160°C fan/ 350°F/gas mark 4 for 5 minutes.
8. When the soft taco shells are warm you can actually mould them into traditional taco shape by bringing the two sides together and holding it there for around 30 seconds (I often stick mine in-betweens a few cans or jars but you don’t have to do this).
9. Fill each taco with a large spoonful of the chipotle peppers and top with guacamole, sour cream, fresh salsa and couple of jalapeños. Serve with a lime wedge. If you’re not feeding 6 people (as I rarely do) take the leftovers to work, they make an excellent lunch.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian

Sesame wilted greens

August 1, 2016June 2, 2019 ~ Corrie ~ Leave a comment

Sesame wilted greens
Serves 2 as part of a bento box / Hands on time 5 mins / Total time 5 mins / V Vn Df
200g of spinach, kale or cabbage
1 tsp toasted sesame oil
1 tsp light soy sauce
Pickled ginger (optional)
Small handful of sesame seeds

Method
Pop a 1 tsp of oil in a saucepan on a medium heat. Add the greens and fry for 5 minutes. Add a couple of Tbs of water throughout cooking to help the greens steam. Finish with a tsp of soy sauce and a sprinkle with a handful of sesame seeds.

V– Vegetarian Vn– Vegan Df– Dairy free

Cucumber & ginger pickle

August 1, 2016June 4, 2019 ~ Corrie ~ Leave a comment

Cucumber & ginger pickle
Serves 2 as part of a bento box / Hands on time 5 mins / Total time 10 mins + pickling time / V Vn Df
½ large cucumber
½ unripe conference pear
½ tsp salt
¼ tsp light soy sauce
3 tbs rice wine vinegar
½ tsp caster sugar
Pinch of dried chilli flakes
Knob of fresh finely grated ginger

Method
1. Slice the cucumber in half lengthways and scrap out all the seeds with a spoon. Slice the 2 boats in half lengthways again before cutting into chunks. Peel, core and finely chop the pear and pop in a large bowl with the cucumber. Sprinkle with a ¼ tsp of salt and put to one side.
2. In a small bowl add the rest of the salt, soy sauce, rice wine, sugar and chilli flakes and finely grated ginger. Give it a good stir and pour over the cucumber and pears. Put in an air tight container and leave over night or for an hour before serving in the fridge.

V– Vegetarian Vn– Vegan Df– Dairy free
Store in an airtight container in the fridge for up to 5 days.

Japanese omelette/tamagoyaki

July 31, 2016June 4, 2019 ~ Corrie ~ Leave a comment

Tamagoyaki (Japanese omelette)
(This isn’t as hard as it looks and it doesn’t matter if it goes a bit wrong, it will still taste great). Takes 20 minutes to and lasts up to 3 days in the fridge.
4 large eggs
1 tbs soy sauce
1 tbs mirin
1 tsp sugar
Pinch of salt
Vegetable or sunflower oil
Kitchen roll
Chopsticks (These are handy to fold and roll the pancake but not necessary)

Method
1. Beat the eggs in a jug and add the mirin, soy sauce, sugar and salt. Give it another good beating to make sure it’s fully combined.
2. Put a 1 tsp of oil in a large saucepan over a medium heat. Once hot, carefully absorb up and rub the oil around the pan with a folded piece of kitchen roll. Keep this piece of kitchen roll close to hand.
3. Pour a quarter of the mixture into the pan and spread it around. Once the egg has cooked fold in the edges creating an oblong shape and then carefully roll up the omelette. Brush the free side of the pan with your oiled kitchen roll and then push your omelette over to that side, then oil the other free side. Add another quarter of the mix and lift up your omelette to make sure it goes underneath so the two omelettes can join as one.
4. Once cooked repeat the process of folding in the edges and rolling the omelette up. Repeat this a couple more times until you’ve run out of mix. Turn your omelette out and leave to cool. Refrigerate and slice.

Mexican tostada salad

July 18, 2016November 18, 2019 ~ Corrie ~ 1 Comment

Six days to go until my holiday and I’ve managed to gain 2lbs so I officially give up, food simply tastes too damn good to be thin. The people of Greece are just going to have to deal with my slightly soft, plump physique. On the bright side though, now I’ve stopped caring I can look forward to shovelling platefuls of Greek salad and spanakopita into my gob, blissful.
But enough about Greece, let’s talk Mexico and this tremendous salad. It was my friend Rosie’s idea, I wanted to make some sort of salad thing but wasn’t feeling particularly inspired, that was until she suggested making my own tortilla bowl. Now that’s more like it! Armed with her mum’s recipe I hurried home and came up with this little corker. So thanks Annie (Rosie’s mum) your vegetarian cooking has inspired, intrigued and even scared me over the years (the less said about your butter bean soup the better) but you taught me a lot about vegetarian cooking and helped me become the cook I am today. Thanks Annie!

Mexican tostada salad
Serves 2 / Hands on time 40 mins / Total time 40 minutes / V
You’ll need: 6 inch oven-proof bowls X2
2 soft tortillas
Bunch of fresh coriander, roughly chopped
250g cherry tomatoes, halved
1 corn on the cob or 1 can of sweetcorn, drained
1 can black beans, rinsed and drained
½ cucumber, cut into chunks
3 spring onions, sliced
1 avocado, cut into chunks
50g vegetarian cheddar, grated
1 cos lettuce, chopped
½ red chilli, deseeded and diced
Dressing
1 lime
1 tsp honey
1 tsp Tabasco
1 tbsp olive oil

Method
1. Preheat an oven to 200°C/180°C fan/400°F/gas mark 6. To make the tortillas you will need 2 oven-proof bowls. If you don’t have any, simply use a cake tin or a small/medium metal saucepan (without a plastic handle). Spray one side of your tortilla with oil and nest it, oil side down, in your chosen vessel. If your tortilla isn’t holding a nice bowl shape then use balled up bit of foil to prop it up at the sides. If it’s caving in on itself place a large ball of foil in the centre of your tortilla. Spray with oil and bake for 15 minutes. Once cooked put to one side and leave to cool in their tins.
2. Meanwhile, boil the corn on the cob in a large saucepan for 8 mins. Once cooked, drain and leave to rest on a tea towel or plate to cool.
3. Mix all the ingredients for the dressing in a small bowl and put to one side and wash the black beans in a colander. Leave to drain.
4. Once the cobs are a little cooler I like to char mine (although this is optional). Insert a fork firmly into one end of the corn and rotate it slowly over and open flame on the cooker until it is slightly charred. Alternatively you can grill if you don’t have a gas hob. Once the corn is cool enough to handle, stand it upright on a chopping board and slice down the sides with a sharp knife to remove the kernels.
5. Chop the cucumber, tomatoes, avocado, chilli, coriander and spring onions and add them to a large bowl along with the dressing, charred corn and the black beans. Season generously with salt and pepper and give it all a good stir.
6. Line your tortilla bowls with chopped lettuce and fill with your Mexican salad mix. Top with grated cheese and serve.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian

Warm noodles with gochujang dressing

July 12, 2016November 1, 2019 ~ Corrie ~ Leave a comment

Warm Noodle Salad with Sesame Soy Dressing

Why the hell am I so spotty? As if being fat wasn’t bad enough I’m now fat AND spotty! Oh good, just in time for my holiday. Okay so I might be overreacting a tad, I’m hardly obese but I had hoped this time last week to be looking more Miranda Kerr than Sonia from Eastenders by now (sorry Sonia, I love you). Fun fact, ten years ago I almost ran over Sonia from Eastenders in an M&S carpark in Southgate. I shouted ‘sorry Sonia from Eastenders’ out the car window but she seemed very cross and ignored my heartfelt apology. Not really sure what I was doing in M&S back then, I was more of an ASDA kind of gal due to being upsettingly skint all the time… No change there then.
Anyhoo forget Sonia, she’s in the past, along with the doughnuts, pizza, marshmallows, cheese board, malteezers, chips, cream crackers and pies you ate at that hen do on Saturday… Oh, my spotty face is starting to make a bit more sense.
In light of this disturbing revelation, I suggest we back away from the pies and towards my warm noodle salad. This slippery, delicious delight is super healthy, easy and will have you slurping noodles for tea in no time.

Warm noodles with gochujang dressing
Serves 2 / Hands on time 20 minutes / Total time 20 mins / V Df🌶
½ white onion, sliced
1 tsp sesame oil
2 tsp sesame seeds
2 egg noodle nests
50g kale, roughly 2 handfuls
2 bulbs of pak choi, sliced
Dressing
2 tbs light soy sauce
1 tbs sesame oil
2 tsp gochujang or Sriracha (a type of chilli sauce you can buy in most supermarkets)

Method
1. In a large cooking pot, fry the onion in 1 tsp of sesame oil, on a medium heat, for 10 minutes until soft (if they start looking a bit charred, add a dash of water to help them steam).
2. Meanwhile, boil a kettle for the noodles and make your dressing by mixing the ingredients together in a large bowl (if using gochujang, this can be quite sticky, so use the back of a teaspoon to help soften it against the bowl).
3. Fill a medium sized saucepan with boiling water, add 2 nests of noodles and cook according to packet instructions. Drain in a colander and run them under a stream of cold water to cool them down (this prevents them from cooking further). Once cooled, drain and pour straight into the dressing. Mix well and put to one side.
4. By now your onions should be cooked. Add the pak choi and kale along with a dash of water. Turn up the heat and cook down the greens until soft but still tender. Take off the heat and add the dressed noodles a bit at a time to prevent clumping together.
5. Divide into bowls and serve topped with sesame seeds.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Df– Dairy free 🌶– Spicy