Over the last three months it has been easy to get a little lazy when it comes to cooking. With so many of our favourite restaurants doing take-away, it became an regular go-to for a lot of us.
Jules spoke to Ballarat's favourite Masterchef alumni, Tim Bone, about getting our healthy eating habits back, and ways to sneak more veggies into your diet.
🐓🥕🍲 CHICKEN, VEG & NOODLE SOUP Another winter warmer for you guys to try out. Utilising fresh produce from @wilsonsfruitandvegetables, this one is like a big warm hug from your best friend Doug. Serve 8-10 INGREDIENTS - 2tbs olive oil - 2 brown onions, diced - 6 gloves of garlic, chopped - 6cm piece of ginger, sliced - 3 carrots, diced - 3 celery sticks, diced - 1 whole chicken, uncooked - 3L chicken stock - 6 sprigs of fresh thyme - 6 sprigs of flat leaf parsley, stalks attached - 3 bay leaves, fresh or dry - 125g pasta or noodles (I use broken up spaghetti) - Salt & pepper METHOD 1. Heat oil in a large pot, over low-medium heat 2. Add the onion, carrots and celery. Cook, stirring for 4-5 mins 3. Add the garlic, ginger, thyme, parsley and bay leaves. Cook, stirring for 1 min 4. Add the chicken stock to the pot, increase to high heat and bring to the boil 5. Add the whole chicken to the pot and bring back to boil 6. Reduce heat and simmer for 45 mins or until the chicken is cooked and starting to come away from the bone 7. Remove the chicken from the pot and put onto a plate. Let cool for a few minutes 8. Add the pasta or noodles to the pot and cook until al dente 9. Remove pot from heat. Shred the chicken meat, discarding the skin and carcass 10. Add the chicken back into the pot. Stir to combine 11. Remove bay leaves, thyme stalks and ginger pieces 12. Season to taste, serve and enjoy!