“Spiced Chicken and Noodle Soup” from “A Year of Good Eating”



Peter: Well this has a bit of tickle.

Anna: Pretty spicy for sure. This is great.

Peter: You can make this again.

Anna: Why thank you. I definitely plan to. It would have been quick too, had I not had that purge of the spice cupboard at Christmas. Thank you for the emergency dash to the Coop for tumeric, by the way.

Peter: So are we thinking this is Thai?

Anna: I would say so. Coconut milk, lemongrass, chilli, lime, fish sauce… seems pretty Thai to me. It would be good with leftover roast chicken too.

Peter: So when are we having this again?

“Spiced Chicken and Noodle Soup” from “A Year of Good Eating”

“Minced Turkey Chilli” from “A Year of Good Eating”

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Anna: This was as advertised: fast, easy and tasted, well, kind of like a chilli. I say that because it was hot (“It has some tickle”, said Peter) though the spice combination isn’t what I’d usually choose for a chilli. Interestingly the recipe calls for curry powder. I was doubtful. Frankly it reads like something out of the 70s. Like a chilli recipe written by someone who has just discovered the concept and decides to sexy up their usual mince recipe. But I went with it. That’s what I’m here for. And do you know what? The spicing wasn’t the issue in the end. It was the sauce, or lack of it. I was so convinced there was a typo in the recipe that I searched online but could find no correction. How you can be expected to ‘simmer’ something that is made up of fried-off mince and drained beans I don’t know. So I added chicken stock. Which is what I would recommend you do too. Served with a baked sweet potato it was a decent mid-week meal. Just don’t forget the chicken stock.


“Minced Turkey Chilli” from “A Year of Good Eating”

“Goose Fat Chicken, Garlic Roast Potatoes” from “A Year of Good Eating”


Kirstin: I have to admit I was a bit worried about this recipe because I could see there would be no gravy.

Ella: Do you think you made a gravy mistake?

Kirstin: Really, Ella? But the chicken is so very tender.

Tom: It really is! And moist. The potatoes; I like the crispy bits, but the rest are a bit crumbly and I like 100% crispy. So I’m not a huge fan. Maybe if we hadn’t had so many potatoes in the pan with the chicken, they might have been crisper!

Kirstin: Ah. I hadn’t thought of that! I have to say though, that I really like these potatoes. They are very yummy and excuse me while I just reach over for another. They are really delicious!

Tom: Even though I have all the crispy bits, I agree with you.

Ella: I like the other potatoes more because they have more salt on them.

Kirstin: These have salt on them!

Ella: They don’t have enough salt on them!

Kirstin: I wasn’t sure how the salt was going to work with the potatoes sitting in the gravy juices, so I can add more salt next time.

Tom: I think we should try this recipe again. And next time we would do it better and would like it more!

Kirstin: You’re on! And such a departure from the usual Gwyneth chicken recipe too.

“Goose Fat Chicken, Garlic Roast Potatoes” from “A Year of Good Eating”