October 23rd, 2014
Duck, Chilli, Ginger Noodle Broth
Not only is this a very pretty dish to eat; it’s also wonderfully satisfying. The broth and duck is packed with flavour, while the vegetables add a great crunchy texture. Also, it is extremely versatile: you can swap the duck for any type of meat and you can decide what vegetables you would like to add into the broth. Plus, leave out the noodles to make it a
The broth was inspired by a Tom Yum Soup as I love the combination of the sour, salty ans spicy balanced with a little sweetness.
I also use one of Heston Blumenthal’s method of purifying stocks. In this recipe I use his ‘egg white’ method where a ‘raft’ is formed that ccollectthe impurities. Here you take a few beaten egg whites, add it to your stock/broth and as it heats, the egg whites coagulate and as the ‘raft’ forms it collects the impurities with it. Once strained, you are left with a beautifully clear stock or broth.