Sky TV Recipe

"Two overweight young men are successfully taught to cook a delicious, healthy stir fry meal by Executive Chef Owner/Teacher Paul Webbe of Webbe's Cookery School in Rye, East Sussex. In a new Sky One series, Paul is filmed giving the guys a private lesson on how to cook healthily at Webbe's Cookery School for episode 2 of their brand new series "Fat Families" "helping fatties become fitties". The TV company contacted Paul Webbe with the challenge of how to help a family of father and three boys from Eastbourne who live off takeaways, switch to cooking healthily for themselves. In the programme Paul introduces two of them to a range of ingredients that at first they are wary of, and gently encourages them to try the new ingredients even those they are certain they can't eat. With his help they are quite brave and discover a number of things they can eat instead of avoiding. He teaches them to chop vegetables and prepare seafood then demonstrates his easy, impossible to resist, recipe. Finally the two lads compete to see who reproduces it best. Not only is Paul able to prove to them that it's quicker to use store cupboard ingredients and a few fresh vegetables than ring for a takeaway and wait for it to be cooked and fetched or delivered but they also love his stir-fry so much they can't wait to cook it again for their family at home.

Five Minute Chicken Noodle Stir Fry For Two

Recipe

·         1 chicken breast

·         ½ pint fresh chicken stock

·         1 tbls soy sauce

·         1 tsp corn flour

·         2 heads pak Choi

·         fresh chopped ginger

·         1 red pepper 1½cm dice

·         8 button mushrooms

·         sliced garlic clove

·         2 tbsp olive oil

·         Salt and pepper

·         2 tsp sherry vinegar

·         pinch chopped chilli

·         100grms dried egg noodles


1. Blanch noodles for 1½ minutes in boiling water, once cooked remove and mould into two flat cakes these can be fried off in a hot pan with the olive oil until lightly golden and crispy, place onto kitchen paper to absorb any oil.

2. Finely slice the chicken and place in a mixing bowl with the vinegar, soy sauce and aromats, chilli, garlic and ginger then set aside to marinate for 5 minutes.

3. Cut the pak Choi into strips length ways and wash. Wash and cut button mushrooms, cut the red pepper into 1½cm dice

4. Heat the chicken stock in a separate pan. Once hot put one ladle into a hot wok, add chicken this will take 2-3 minutes, to cook. Cook quickly, the liquor will have reduced. Add the remaining stock and vegetables. Cook for a further minute you need to retain the colour and fresh bite of the vegetables.

5. Add a little water to the corn flour and add this to the chicken and vegetables. This will thicken the sauce and bind the ingredients together until the sauce is bubbling. Season to Taste.

6. Assemble the dish with the noodle cake first and then the stir fry arranged on top.