House full of blokes

This is slow food. Chicken broth made by poaching a whole chicken with fragrant Asian spices. Serve with slippery rice noodles, fresh herbs, chili and veges to add brightness and texture. Delicious and satisfying.  Ingredients - serves 4 For the broth: 1 small free range chicken 3 litres water (this will need topping up through the cooking time) 1 medium or 2 small onions halved or quartered 1 cinnamon stick 4 whole cloves  3 whole star anise Big chunk of fresh ginger chopped into inch cubes 2 tablespoons fish sauce 1 tablespoon brown sugar To serve: 1 pack rice noodles prepared to packet instructions Spring onion cut into strips Fresh herbs - basil, mint coriander Fresh chili chopped (or chili flakes) Fresh lime cut into wedges Method Put water into a large, deep pan and place on stove to bring to the boil.  Stud the onions with cloves (to prevent the cloves floating around) Place the onions in the water.  ...

Fabulous rich slow cooked beef shank (traditionally veal). This is a rich, hearty stew - topped with gemolata and best served with risotto and red wine. Great winter food.  Ingredients 1 thick slice of beef shank per person (this recipe works well for 4-6 people - adjust amounts for more or less) 1/4 cup plain flour Salt & pepper to taste 3 tablespoons olive oil 25 grams butter 1 onion finely chopped 2 cloves garlic crushed 4 carrots sliced  2 sticks celery sliced 1 tablespoon fresh chopped marjoram 1/2 cup dry white wine 2 tablespoons tomato paste 1 400gram can chopped tomatoes in juice 1 teaspoon sugar 3 tablespoons flat leaf parsley  Zest of a lemon ( 1 or 2 strips of peel and the rest grated) Method Place flour in a bowl with salt and pepper. Lightly coat meat in flour.  Heat pan and add oil and butter - put pan on a high heat and brown meat on all sides remove meat from the pan and put to one side.  Turn ...