Yet again I have turned to my little Christine Manfield recipe book, Fire A world of Flavour. I am thinking I should buy the full version as I have loved so many of the recipes just from my little sample version.
This recipe for cabbage dumplings served in a chicken broth was no exception.
The broth is made using a chicken stock you have already prepared. You then add chicken pieces, star anise, pepper, orange zest, ginger, galangal and green onion. It is simmered away for a couple of hours. Towards the end you add some carrot juice and then finally season with fish sauce and lime juice.
The cabbage parcels are made by filling your blanched cabbage leaves with a mix of cooked chicken, wood ear fungus, ginger, carrot, coriander, mint and spring onion that is seasoned with fish sauce and lime juice.
They are then simmered in water for a couple of minutes before transferring to your serving bowl along with bean sprouts, chilli, peanuts and coriander. The steaming soup is then ladled over the top.
The little parcels were incredibly delicious, so much flavour and texture. They complimented the broth perfectly and the crispy bean spouts and peanuts added so much.
All of Christine's dishes have been so fresh and healthy tasting, as well as packed full of flavour.