Chicken Noodle Soup
Turn your leftover roast chicken into this comforting chicken noodle soup.
Poke
Poke is a traditional Cook Islands' dish that can be made with either over-ripe bananas or pumpkin.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 2 cups cooked pumpkin or mashed banana
- 1 cup tapioca powder (arrowroot starch)
- 3 tablespoons lite coconut cream
- ¼ cup evaporated reduced-fat milk
- ¼ cup water
- 2 teaspoons cornflour
Method
- Heat oven to 150°c.
- Place mashed pumpkin or banana into a saucepan and continue to mash and mix over a medium heat until it forms a thick paste and comes to the boil. If you are using banana, it will have changed colour to become almost purple. Allow to cool.
- Once cooled, mix in the tapioca until it is smooth and lump-free.
- Spread the mixture into an oiled tin or baking dish that will allow the mixture to be about 2-3cm deep. Cover with tin foil and bake for approximately 2 hours or until a smooth skin has formed on top. Allow to cool slightly before cutting into small squares.
- In a saucepan, mix together the coconut cream, evaporated milk, water and cornflour. Heat gently, stirring consistently until coconut sauce comes to the boil, remove from heat.
Serve poke with a drizzle of coconut sauce.