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    Wednesday, January 24, 2018

    Celery Salad with Dates, Almonds and Shaved Parmesan - Followed by Gingery Chicken Soup over Zucchini Noodles

    Currently my flatmates are on the No Grain kick, of course, gives me a chance to hunt down food that is just not just plain old meat and vege.
    So for our first dinner, we started with this delicious Celery Salad, peppered with Sweet Dates, Crunchy Toasted Almonds, shaved Parmesan, with a simple dressing of Lemon and beautiful Olive Oil.
    Then we completed the meal with Gingery Chicken Soup over Zucchini Noodles

    If you want the gluten option...serve with some Beautiful Fresh Crunchy Bread

    For the Salad
    ½ cup raw almonds
    8 celery stalks, thinly sliced on a diagonal, leaves separated
    6 dates, pitted, coarsely chopped
    3 tablespoons fresh lemon juice
    Sea salt and freshly ground black pepper
    60 gms Parmesan, shaved
    ¼ cup extra-virgin olive oil
    Pinch Crushed red pepper flakes (optional)

    Preheat oven to 175C.
    Spread out almonds on a small rimmed baking sheet;
    toast, stirring occasionally, until golden brown, 8–10 minutes.
    Let cool; coarsely chop.

    Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl;
    season with salt and pepper.
    Add Parmesan and oil and toss gently; season with red pepper flakes.
    So first course made
    On to the main
    Gingery Chicken Soup of Zucchini Noodles
    To be honest I do like carbs with my meal but I also really enjoy any food and this tasty Noodle dish really hit the spot

     4 medium carrots, divided
     3 (3") pieces ginger, unpeeled
     1 Large whole chicken
     1 medium onion, unpeeled, cut into sixths
     3 celery stalks, cut into 2" pieces
     1 head of garlic, halved crosswise
     1 tablespoon black peppercorns
      Handful of cilantro stems, plus leaves (for serving; optional)
      2 medium zucchini (about 10 ounces)
      2 teaspoons Sea salt, plus more
      3/4 teaspoon freshly ground black pepper, plus more
      Lime wedges (for serving; optional)

    First make the Broth
    Scrub 2 carrots and cut into 4 Cm pieces
    Finely grate ginger to yield 1 tsp
    Then thinly slice remaining ginger
    Place chopped carrots, ginger slices, chicken, onion, celery, garlic
    Peppercorns and coriander stems in stockpot
    Fill with cold water to cover
    Cover with lid and heat over high until mixture comes to boil
    Lower heat and bring to a simmer

    Cook, uncovered, skimming foam and fat from the surface occasionally
    And reducing  heat if needed so mixture does not come to a boil,
    until chicken is just cooked through
    About 30 minutes

    Using tongs, carefully transfer chicken into a large bowl and let cool slightly
    About 15 you can handle it
    Remove meat from bones, discard skin
    And return bones to pot

    Continue to simmer until liquid is flavourful and reduced
    Should take about 2 hours

    Meanwhile shred chicken and set aside
    When your broth is ready strain into a large bowl
    Discard the vege and bones

    You can do this ahead, in fact the day before
    Just refrigerate the broth and chicken till you are ready to go
    You should have about 8 cups of broth

    Make noodles
    Use the clever peeler which makes noodles out of vege
    Or you can spiralize them
    Or cut them into very fine noodles
    This is what they should look like
    Set aside
    So to compete the Soup
    Peel remaining carrots and slice into 1 cm slices on the bias
    Return the broth to your stockpot
    Bring to a simmer

    Add carrots, shredded chicken, the reserved grated ginger
    2 tsps sea salt and good grind of black pepper

    And cook until carrots are tender.
    5-7 minutes
    Remove from heat, taste and adjust seasoning if necessary...

    To serve place zucchini noodles in bowls
    Ladle simmering soup over the noodles
    And top with coriander leaves

    Serve and if you have any limes
    Offer them
    That last touch of lime juice, Just lifts the completed soup

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