“The Italian Ramen is a delicious cross-cultural take on chicken soup. The angel hair pasta represents Italy; the soft-boiled egg and chile oil evoke Japan” – Food & Wine
Italian Ramen – I have this lovely American colleague that started working with me this year and she reports to me what she cooked the night before (and I of course report to her :-)) and sometimes she brings along a small tester portion for me to taste. The American’s name is Madeleine. I needed to clarify that because I have another American in my life that I love dearly – she is another talented foodie and I will talk about her at a later stage.
So one morning Madeleine brought this delicious chicken based soup to the office – an Italian Ramen. It just blew me away – the chicken broth was so intense and just perfectly infused with the herbs. The chicken was cooked to perfection and the crunchy carrots added a wonderful sweetness and texture to the dish. Madeleine sent me a link to this specific recipe on Food & Wine’s website and I decided to make it – this is not a dish you want to fiddle with – It is perfect as is. It takes about 3.5 hours to make but its well worth doing it.
This soup is served with a beautiful soft boiled egg – the traditional Ramen way … the egg compliments the dish but does not steal the limelight from the perfect chicken broth and succulent fleshiness of the white chicken meat.
So here is a quick guide to boiling the perfect soft boil egg:
Bring a large pot of salted water to the boil add the eggs and cook for 5 minutes. While the eggs are boiling fill another large bowl with cold water. Using a slotted spoon, transfer the eggs to the bowl of cold water for 2 minutes. Crack the shells and peel the eggs.
Preheat the oven to 260°C. Arrange the chicken in a roasting pan and roast until the skin is lightly browned – for +- 20 – 30 minutes.
Transfer the chicken and any juices to a soup pot. Add the onions, carrot chunks, celery and herb sprigs. Add 3.8L of water and bring to a boil. Simmer over moderate heat until the chicken is cooked, about 30 minutes.
Using tongs, remove the chicken from the broth and let cool slightly.
Remove the meat from the bones and pull into shreds; discard the skin.
Return the bones to the pot and simmer until the broth is reduced to 8 cups, about 1½ hours.
Strain the broth, discard the solids and skim off the fat. Season the broth with salt and keep warm.
Return the water to a boil and add the pasta. Cook until al dente. Drain and divide the pasta between 6 large soup bowls.
Top with the shredded chicken, carrot matchsticks and soft-boiled eggs.
Ladle the hot broth on top, add some chillie oil and garnish with basil leaves and serve hot.
Today, I need to tell you about my little weekend adventure … the Ultimate Braai Challenge… This past Saturday my friend Joani and I took part in the Western Cape auditions for the Ultimate Braai Challenge. This turned out to be one of the best foodie experiences of my life – the 100 crazy teams, the ‘gees”, the organizers, the judges were just amazing and Justin Bonello is such a fabulous guy and so down to earth! Kudu’s go to all the organizers, the sponsors and everyone that took part both young and old. I was really gob-smacked by all the different people that took part – their liveliness, their spirit and what passion we South Africans have! I realised once again – we LOVE a braai! I cannot wait for this show to start – I really think it is going to take SA by storm!!
But let me get back to what food we presented to the judges – our main course was braaied Ostrich fillet in a red wine and mushroom jus with beetroot blocks – all done on the braai. One of the judges told us that this specific dish was the best dish he had tasted on the day. So I thought I would share this recipe with you. For sure you can do this on the stove as well but for those of you who are adventurous why not also try this on the braai…? Serve this with buttery, mustardy, crushed new potatoes. If you are not so much an ostrich steak fan you can always swap this with a cut of beef or even kudu fillet. Do not forget to enjoy this with a good glass of red wine …
Happy Braaiing … remember where there’s smoke … there is a braai!
ostrich fillet + red wine + king oyster mushrooms + beetroot blocks