It's time to lay off the calorific treats and turn to the detoxifying powers of these Asian dishes, writes DOMINI KEMP
ACCORDING TO SOME, we eat about three days’ worth of calories on Christmas day which is possibly a contributing factor to why we all feel the need to purge in January. Our systems get weighed down by so much food and inactivity, and I always think it’s such a shame we can’t have tropical weather in January which would help us all get outside and take more exercise. It takes dedication to put down those biscuits, switch off that kettle and get outside when it’s drizzling.
In an effort to put some sunshine into my system, I always feel drawn to all things Asian around this time of year. Sharp, clean flavours of citrus, balanced with the spiky, saltiness of fish sauce and the fire of chillies and yes, even more garlic. I accept I am rather too fond of garlic – the subject of which has found itself onto the letters to the editor page – but my love of it has as much to do with its anti-inflammatory and immune boosting properties, as its delicious flavour. As a few readers have said, if you don’t like it, leave it out.
Unfortunately, the need to “be good” often gets off to a dynamic start in the new year, only to find after a few days that it is so harsh and depriving that only a handful of rigorous food soldiers can see it through. At this stage, we all know what works: it’s just that most of us are all looking for a magic wand and unfortunately the key to it all is eating less, having a varied diet, with plenty of fruit and vegetables. and exercising more. Take on nothing extreme (so avoid the baby food diet) and get rid of all the rubbish you graze on that’s lurking in your cupboards. By taking a few small and sensible steps, including cutting down on the booze and forcing yourself to get outside even for 30 minutes each day for a good walk you will feel a lot better after a week or so.
I hear about so many people who buy a juicer and decide they are going on a raw food diet and juice-only detox for two weeks. They usually don’t get further than a few hours as it’s extreme and difficult, especially if you’ve been gorging on crisps, biscuits and ham sandwiches.
This Vietnamese chicken and rice recipe is one everyone will wolf down, but obviously you can tweak the chilli quotient as much or little as you like, and for those of you that aren’t crazy about garlic, then please do feel free to leave it out or reduce it to suit.
The recipe for Kimchi, however, would be lost without the pungent and striking flavours of raw garlic, so if you are not a fan, then avoid. This is one of those recipes where the quote “there’s no such thing as a little garlic” rings true.
Vietnamese chicken and rice
Serves 4
This is a great dish if you have leftover chicken or turkey or want to stick in some cooked fish or prawns, or even leave it vegetarian. It’s just very clean and light and I like to use brown or long-grain rice along with some wild rice. It’s also not too diet-ish so the rest of the family will not turn their nose up at it.
350g long grain rice
700ml chicken or vegetable stock
4 slices ginger
1 onion, peeled and very thinly sliced
Good splash olive oil
400g leftover cooked chicken, turkey, prawns or sautéed mushrooms
2 bunches spring onions, thinly sliced
Mint leaves, torn
Cook the rice in the stock along with the slices of ginger. Bring it up to the boil, then reduce the heat, cover with a lid and simmer for 15 minutes. Then turn off the heat, but leave the saucepan on the stove and partially remove the lid (so some water can evaporate) and leave to steam, but don’t stir.
Meanwhile, sweat the onion in the olive oil and season lightly. Add the chicken or turkey or cooked mushrooms or prawns, and then add this to the rice. But check first that the rice is okay and is dry enough. If not, then put it on the heat again with no lid and let the rest of the water cook off. Mix with the spring onions and some torn mint leaves. Spoon over a little of the dressing (recipe below) and serve.
You could also add a beaten egg to the rice along with the other ingredients, and then add the dressing. The heat will cook it just enough and it’s especially tasty.
Asian dressing
4 cloves garlic, peeled and chopped
1 red chilli, deseeded and sliced
Good pinch salt
3 tbsp water
Juice of 2 limes
2 tbsp fish sauce
1 tbsp soft brown sugar
1 tbsp honey
1 tbsp soy sauce
10 basil leaves
15 mint leaves
Blend all these ingredients on pulse. Taste and check the seasoning. Set aside.
Kimchi
This is a fiery and delicious condiment that’s served at practically every meal in Korea. You need to start this two days in advance.
Recipes vary, but it seems that long fermentation helps to increase the powers of some of the nutrients. It has never lasted more than a week with me, but you can apparently keep it for three weeks in the fridge, although I wouldn’t advise it. This is really great on just about anything “boring”.
1 Chinese leaf cabbage
2 tsp flaky sea salt
75g caster sugar
10 garlic cloves, finely chopped
10 slices ginger, peeled and finely chopped
A few pinches of dried chilli flakes
20g tin of anchovies, drained
50ml light soy sauce
2 bunches spring onions, finely sliced
2 carrots, peeled and grated
Cut the Chinese leaf into two-centimetre slices and toss with the salt and about 15g sugar. Leave in the fridge overnight to macerate, then rinse well under cold water and pat dry.
Mix the remaining 60g of sugar with the garlic, ginger, chilli flakes, anchovies, soy sauce, along with 50ml of water. Mix this together with the spring onions and grated carrot and then mix with the cabbage. Stir really well, taste and season.
Leave overnight for the flavours to develop and you can keep it for a week in the fridge.
Ginger was omitted from the ingredients in last week’s chutney recipe. The amount required is a large chunk, or to taste
Domini recommends
Eating a pink grapefruit is a lovely way to start your day at this time of year. As bit of a treat and a change, I love it
with a tiny bit of brown sugar on top, but it's a lot better for you without the sugar.
