Kitchen Encounters with Jamie Richards

Take a glimpse into the kitchens of the experts! We asked our favourite nutritional experts to share with us their top 4 store cupboard staples and their go-to rustle-up suppers.

My kitchen staples

  • Ginger
  • Turmeric
  • Bone broth
  • Fine wine

My quick rustle-up supper

Chicken noodle broth

There are no amounts or exact guidelines here. Just variations of a concept. The idea is to take the goodness of the whole chicken especially the carcass then add a host of beneficial ingredients and flavours that stimulate the senses and your digestion. This has been my favourite meal for quite some time now and I don’t see that changing in a hurry.

Whole organic chicken
Lemon grass
Ginger
Garlic
Fresh turmeric
Live miso
Limes
Lime leaves
Pak choi
Spring onions
Thick noodles
Soya sauce
Coriander
Sweet basil
Mushrooms of some kind

  • Place a whole organic chicken in a large pot and cover with water. Bring to the boil, skim and then simmer for around an hour. Remove the chicken and leave it to cool whilst you strain the stock and return it to the pan.
  • At this point I normally have much more stock than I need so I put half of it to one side for the moment. To the other half I add 2 or 3 crushed lemon grass stalks (use the base of a saucepan or a rolling pin) and then a large thumb sized piece of crushed ginger and crushed fresh turmeric if you can get it, and 2 or 3 cloves of garlic all finely chopped or minced. Add 6ish kaffir lime leaves and a desert spoon of light miso or the Thai curry paste. Keep the broth simmering while you begin to strip the meat off the chicken. Add as much of the meat as you like and reserve the rest for another meal or two. Now add some noodles. I really like the King Soba pumpkin, ginger and brown rice ones right now. They’re substantial and have a nice bite to them. Add some greens like pak choi, chopped spring onions, a good splash of fish sauce and plenty of lime juice. Right at the end add a large amount of chopped coriander and some sweet basil and mint.
  • Lastly, you can break up the chicken carcass and return to the left over stock. Add some more water and add a good dash of apple cider vinegar to help release the goodness from the bones. Simmer it for another 2 hours at least (or ideally use a slow cooker overnight). Strain it off and allow it to cool. It will refrigerate well for 3 days or freeze for longer. Use ice cube trays to freeze it then you have small stock blocks to add to any cooking food.

Jamie Richards

www.jamierichards.co.uk

Jamie is unique in the world of health and performance. Having studied as a nutritional therapist he went on to become one of the very few UK trained Clinical Psycho-Neuro-Immunologist. Jamie works with world class performers from free-divers to Everest summiteers and ultra-endurance athletes. The other side of Jamie’s business sees him work with those who are struggling with their health and may not be responding to conventional therapy. Unresolved pain conditions, such as fibromyalgia, digestive complaints, migraines, skin conditions and bone disorders are just some of the conditions that may benefit from his approach.

Jamie founded and hosts the Health Connects Lecture series in Bristol.


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