We love Ramen, here at carnieandtheherb.com, and as such, we are always playing with the recipe to see what new and exciting flavours we can make. One of our ideas, when making Christmas dinner, was a traditional British Sunday Dinner Ramen. Crispy roast potatoes, sweet roasted parsnips, salt-boiled veggies, fried leeks, good old stuffing and lovely English Mustard and Onion gravy broth combine to make a truly unique take on the Sunday Dinner you may all know and love.
4 spears of baby corn
Half of a medium parsnip
Half of a medium carrot
1 small potato (approx 2-3 inches diameter)
1 leaf of savoy cabbage
half of a trimmed leek
Salt and pepper
Dairy free butter (Vitalite)
Bisto Best Onion Gravy Granules
1 tea spoon of English Mustard
Salt and pepper
Small amount of sesame oil
Peel and slice the carrotts into 1cm discs.
Finely shred the savoy cabbage leaves
Add the carrots, cabbage and baby corn to a pot of cold water and add half a tablespoon of salt per 1 ltr of water.
heat until water begins to boil, and let boil for approx 5-10 minutes.
Turn down the heat to the lowest setting, and let sit until it is time to serve.
Cook in lightly salted water to package instructions. Set aside.
Sesame Roast potatoes
Peel the potatoes and cut into quarters.
Part-boil until they are just going soft on the outside, but still firm on the inside (stab with a knife to test).
Drain the potatoes, put them back in the pot, cover with a lid and give them a good shake to rough them up (gives a great crispy texture once roasted).
Put the potatoes in a roasting tin, drizzle with oil, and salt and toss until coated. Sprinkle with Sesame seeds.
Roast in the oven at 200/180/Gas 6, for approx 40 minutes, or until golden and crispy.
For best results, try and time your cooking so that you are ready to assemble the Ramen just as the potatoes are ready.
Maple Roasted Parsnips
Peel the Parsnips and cut into quarters, lengthways.
In a bowl mix together oil and maple syrup in a 2:1 ratio (2 parts oil, 1 part syrup) and whisk thoroughly.
Dip each parsnip quarter in the mixture and place on a baking tray.
Sprinkle with a pinch of pepper each.
Roast in the oven at 200/180/Gas 6, for approx 30 minutes, or until golden and crispy.
Garlic Butter fried Leeks
Trim the top and bottom of your leeks, and slice into 1.5 cm disks.
In a pan, heat a small amount of oil on a medium heat, and throw in the leeks.
Add salt, pepper and garlic power to taste.
Once the leeks are starting to soften, add a knob of your dairy free butter.
Continue frying and mixing until soft.
This one is a bit of a cheat, as I always use a ready mix stuffing, however, you can make your own.
mix your stuffing according to the packet instructions.
Hand shape into balls and place on a baking tray.
Bake according to packet instructions.
English Mustard and Onion Gravy Broth
(For each person)
In a saucepan, mix 2 teaspoons of Bisto Best Onion Gravy granules, 1 teaspoon of English Mustard and 500 ml of boiling water.
Whisk until all is combined in a thin broth, and add a pinch of salt and pepper.
Keep on a low heat until it is time to serve.
Add the drained Ramen noodles to your bowl.
Pour over the broth until approx. 1 inch below the rim of the bowl.
Add the strained boiled veg, to form a backdrop at the rear of the bowl.
Place the potatoes, parsnips and leeks around the edge. (This part can be a bit fiddly, so be careful not to burn yourself)
Finally, add the stuffing ball to the centre.
Serve and enjoy
The Herbs Testimony:
When Carnie first told me his idea for this recipe, I was so excited to try it. And, boy was I impressed. The fusion of a Sunday Roast and a Ramen noodle bowl is genius and I have never seen anything like it before. The onion and mustard broth is flavourful without overpowering everything else, and using the cabbage instead of nori was a really nice touch. if you love Sunday dinner, and want to try something new, I heartily recommend this recipe.