Winter is officially here, which means it’s the perfect time for cosy and delicious food! Our Comfort Cooking collection is full of amazing books with seasonal recipes from expert foodies like Julia Busuttil Nishimura, Josh Niland and more. Today we’re featuring a recipe for drunken dumplings from Lucy Tweed, straight out of her new cookbook Every Night of the Week.
Happy cooking!
Drunken dumplings
Serves: 2
For when you can’t commit to the idea of either a soup or a stir-fry.
Ingredients
1 teaspoon olive oil
1 chicken breast fillet (around 220 g/8 oz)
8 frozen dumplings (see page 130)
180 g (6½ oz) somen noodles
2 tablespoons tom yum paste
400 ml (13½ fl oz) tin coconut milk
2 heads of bok choy
1 teaspoon sesame oil
1 tablespoon lime juice
1–2 teaspoons chilli paste
Optional ingredients
Noise-cancelling headphones
At some point every week I completely lose track of time. This happens so commonly on a Wednesday that it should act as a reliable time stamp.
There’s always someone at some kind of sport practice and usually a child in the house who belongs to another family in the neighbourhood.
It’s a comfortingly confusing day, Wednesday.
Mainly because there are often leftovers for the kids from yesterday, which means a compilation dinner of spices and flavours, dumplings, and some vegetables, blossoming and undisguised. The world is your drunken (somewhere between soup and sauce) bowl.
Just the way a Wednesday should be.
Method
Preheat the oven to 200°C (400°F).
Heat the oil in a large ovenproof frying pan over high heat and pan-fry the chicken breast for 2 minutes each side. Place in the oven for a few minutes to finish cooking through.
Boil the dumplings for 1 minute or until thawed. Add the somen noodles and cook according to the packet instructions. Drain. Remove the pan from the oven and set the chicken aside.
Fry the tom yum paste over medium–high heat for 2 minutes, then pour in the coconut milk. Add ½ cup (125 ml) of water to the tin and swish it around, then add to the pan. Bring to a simmer, stirring to combine with the tom yum paste.
Meanwhile, lightly steam the bok choy.
Slice the chicken and divide among two shallow bowls, then add the noodles, dumplings and bok choy.
Pour the broth over the top. Drizzle with sesame oil, then the lime juice and top with as much chilli paste as you can handle.
—Every Night of the Week by Lucy Tweed (Murdoch Books) is out on the 3rd of August. Limited signed copies are available, but only while stocks last!
Every Night of the Week
Limited Signed Copies Available!
A wildly entertaining and practical cookbook filled with shortcuts and permission to do it your own way, by Donna Hay's right-hand woman.
Welcome to Every Night of the Week, a cookbook for people who don't like hard-and-fast recipes, by food and recipe writer, stylist and Instagram genie Lucy Tweed. Some days you want to cook; other days the goal is simply 'food in mouths'...
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