NAME: _Chicken breasts in yoghurt
INGREDIENTS/UTENSILS:
2 whole chicken breasts, halved.
1 cup yoghurt
1 cup unsweetened cream
1 cup chopped parsley leaves
1 cup chopped coriander leaves
1 tsp cardamom seeds
2 cloves garlic
4 - 8 stalks spring onion
several sprigs or parsley and coriander
salt
2 eggs
1 cup of yellow cheese such as mild cheddar, grated
some crumbled fetta, haloumi, or peynir kasar type cheese
Ceramic or cast iron baking/casserole dish that will just hold the four half chicken breasts laid out flat, or four small baking dishes to the smae specification as above that are just the right size for a breast half each. (I recommend the latter, I have four small oval ceramic dishes that are ideal, made by Mayfair & Jackson, will add a picture here next time I make this recipe.)
METHOD:
Crush the cardamom seeds in a pestle and mortar, or put in blender, until all crsuhed fine. Add
1/2 cup each of the green leaves, spring onions, all the garlic, and blend or mash again until pretty much liquid. Add the yoghurt and cream, and either mix together or one quick burst blend to mix.
Add remaining finely chopped greens, mix in, and use about 1/3 of this mixture to marinate chicken breasts in a plastic bag for an hour or more.
Place each marinated chicken breast flat in its baking dish which you have brushed with a bit of olive oil to prevent sticking, and set aside to marinate some more.
Add the two eggs to the remaining yoghurt/cream mixtures and beat in. Pour a quarter of the mixture around and over each breast, put in the oven at 190 - 200 for 20 minutes. Add the grated cheese in equal parts over the top of each dish, similarly the crumbled specialty cheese, return to oven for a further 20 - 30 minutes, or until the yellow cheese has browned.
SERVING:
Leave to cool slightly and serve in the baking dish, placing this on the plate of each person. This dish can be served with couscous, rice, salads, or a dish like baked eggplant or similar - or any combination, and probably a few more I haven't even thought of yet.
The egg will set the yoghurt/cream mixture around the chicken breast, which is why it's better served in the individual ramekin or dish - but equally, you could make them all in one baking dish and serve to the plate along with the accompanying dishes.
NOTES:
The ceramic dishes I have are oval, about 10cm in the long direction, and about 1.5cm deep, and were part of a set with a much larger similar shaped dish that I have no idea what the set was for as it was a gift one Christmas. I'll do some research...
Sunday, 19 August 2007
Monday, 13 August 2007
Homemade Dill Pickles
NAME: _Homemade Dill Pickles
INGREDIENTS/UTENSILS:
around half a kilo of thin pickling cucumbers
half a litre of wine or apple cider vinegar (you can try different ones)
half a litre of water (see Method for exact amount of water + vinegar)
about 50g - 150g fresh dill
one packet "pickling spices" (see Notes)
level dessertspoonful of rock salt (NOT iodised salt)
half a brown onion (optional)
one clove garlic (optional)
Couple of heatproof jars with sealing lids
METHOD:
Slice the cucumbers to suitable slices, I make mine about half a centimetre thick, try out in jars - set aside as many jars as you will need to fit your sliced cukes with between 1 and 4 cm space per jar. Take the cucumber slices back out, fill the jars with reasonably hot water from the tap, make sure they don't shatter. If they pass the test, go to make the pickling liquid.
Half fill each jar you're going to use with vinegar, tip that vinegar into a stainless steel pot. Keep about a cupful back to place in a blender with most of the roughly chopped dill. (Keep a few small sprigs to decorate the jars.) Add the lightly blended dill and vinegar liquid to the vinegar in the pot, then do the same measurement (half the volume that jars need) with water and add that to the pot too. Add the salt and the pack of pickling spices and bring this mixture to the boil. Slice a few rings of onion per jar, half a crushed peeled clove of garlic if using, and get the reserved sprigs of dill ready.
Once the pickling mix is boiling reduce to a simmer and allow to simmer for a few minutes, meanwhile refill the jars with very hot water and leave to stand for a few minutes, then use a tea towel to emtpy them and fill up with a few onion rings, the sprig of dill, the garlic if using, and then the cucumber slices as you did before. Using a fine strainer, pour enough liquid into each jar to come right to the top. Fish out a peppercorn or two from the pickling spices and add to each jar, then close the lids lightly. I do this stage with the jars sitting in the sink, just in case.
After about five minutes the jars will have cooled a bit, close the lids tightly and allow to cool to room temperature. Once at room temp, place in refrigerator or a very cool storeroom for a week. The boiling pickling liquid will have just blanched the cucumbers without taking the crispness out of them, and the flavours will have percolated through by then.
SERVING:
Anywhere that a side dish of dill pickles is called for. I loved these with the Borschtchi I made the other day, and they have a nice light flavour due to the water diluting the mixture.
NOTES:
These pickles will keep for a few weeks at any rate, but mine never last that long... Also, I realise that some people says that there should never be water involved in the pickling process but every rule is made to be broken, and this recipe needs the lighter flavours.
Pickling spices are sold in packs in most supermarkets but if you want to, just toss a dozen peppercorns in the mixture instead, and a couple of crushed dried bay leaves. Some fennel seeds will give an aniseed hint, or some caraway seeds a slightly more European flavour. Experiment is the key. Also, you may prefer not to use an onion ring for flavouring, nor garlic - and certain things go better with certain vinegars, I used white wine vinegar for this recipe and it is perfect.
I have a so-called "bullet blender" which means I tend to use it a lot - you can also fine-chop the dill and add it to the pickling mixture, but I find that the blender does the job faster than I could, and more uniformly. Your call...
INGREDIENTS/UTENSILS:
around half a kilo of thin pickling cucumbers
half a litre of wine or apple cider vinegar (you can try different ones)
half a litre of water (see Method for exact amount of water + vinegar)
about 50g - 150g fresh dill
one packet "pickling spices" (see Notes)
level dessertspoonful of rock salt (NOT iodised salt)
half a brown onion (optional)
one clove garlic (optional)
Couple of heatproof jars with sealing lids
METHOD:
Slice the cucumbers to suitable slices, I make mine about half a centimetre thick, try out in jars - set aside as many jars as you will need to fit your sliced cukes with between 1 and 4 cm space per jar. Take the cucumber slices back out, fill the jars with reasonably hot water from the tap, make sure they don't shatter. If they pass the test, go to make the pickling liquid.
Half fill each jar you're going to use with vinegar, tip that vinegar into a stainless steel pot. Keep about a cupful back to place in a blender with most of the roughly chopped dill. (Keep a few small sprigs to decorate the jars.) Add the lightly blended dill and vinegar liquid to the vinegar in the pot, then do the same measurement (half the volume that jars need) with water and add that to the pot too. Add the salt and the pack of pickling spices and bring this mixture to the boil. Slice a few rings of onion per jar, half a crushed peeled clove of garlic if using, and get the reserved sprigs of dill ready.
Once the pickling mix is boiling reduce to a simmer and allow to simmer for a few minutes, meanwhile refill the jars with very hot water and leave to stand for a few minutes, then use a tea towel to emtpy them and fill up with a few onion rings, the sprig of dill, the garlic if using, and then the cucumber slices as you did before. Using a fine strainer, pour enough liquid into each jar to come right to the top. Fish out a peppercorn or two from the pickling spices and add to each jar, then close the lids lightly. I do this stage with the jars sitting in the sink, just in case.
After about five minutes the jars will have cooled a bit, close the lids tightly and allow to cool to room temperature. Once at room temp, place in refrigerator or a very cool storeroom for a week. The boiling pickling liquid will have just blanched the cucumbers without taking the crispness out of them, and the flavours will have percolated through by then.
SERVING:
Anywhere that a side dish of dill pickles is called for. I loved these with the Borschtchi I made the other day, and they have a nice light flavour due to the water diluting the mixture.
NOTES:
These pickles will keep for a few weeks at any rate, but mine never last that long... Also, I realise that some people says that there should never be water involved in the pickling process but every rule is made to be broken, and this recipe needs the lighter flavours.
Pickling spices are sold in packs in most supermarkets but if you want to, just toss a dozen peppercorns in the mixture instead, and a couple of crushed dried bay leaves. Some fennel seeds will give an aniseed hint, or some caraway seeds a slightly more European flavour. Experiment is the key. Also, you may prefer not to use an onion ring for flavouring, nor garlic - and certain things go better with certain vinegars, I used white wine vinegar for this recipe and it is perfect.
I have a so-called "bullet blender" which means I tend to use it a lot - you can also fine-chop the dill and add it to the pickling mixture, but I find that the blender does the job faster than I could, and more uniformly. Your call...
Saturday, 11 August 2007
Borscht Stew
NAME: _Borschtchichi
INGREDIENTS/UTENSILS:
about 1kg - 1.5kg beef belly/ribs (need some short bones for flavour and some fat and meat to shred)
50g - 100g bacon
2 large brown (white) potatoes
2 large brown onions
1/4 a large dense cabbage
1 turnip (optional)
1 swede or parsnip (optional)
1 carrot
1 stick celery (optional)
2 cloves garlic (optional)
1 fresh red beet, raw preferred, or about 100g tinned beetroot and liquid.
1.5 litres vegetable stock
salt and pepper.
METHOD:
Separate the meat and fat from the ribs if you have ribs, put the bones aside. Cut the meat and fat across the grain into 1/2cm strips and chop/shred those strips. The aim is to have about a hlaf to one kilo of beef shredded. Place in a larg heavy bottomed pot and place over high heat, start rendering fat and frying the shredded meat. Add the half teaspoon or so of salt at this stage.
Cut the ends off the two onions and then cut them into 8 wedges each, lengthways, put in the pot with the frying meat. Shred the bacon, add that. If you are using the garlic (recommended) cut the ends off the two cloves, smash them flat with the blade of your knife, and add them to the pot at this stage. Unless the skins are very hard, don't worry about peeling the skins off, they add flavour and will be pretty well cooked by the time the dish is finished. Keep turning occasionally while:
Cut (shred) about half the amount of cabbage you have and add that to the pot. Keep turning occasionally (reduce heat slightly if it's burning too fast) and prepare the rest of the vegetables:
Cut the tops and ends off the root vegetables, peel one of the potatoes. Put the other potato and half the carrot aside for later on, along with the remaining cabbage and the celery if using.
Shred or grate the turnip, parsnip, swede, half carrot, and one potato, I grate them onto a plastic cutting sheet, feel free to use a large bowl. By now the shreds of beef should be browning and the onions garlic and cabbage also cooking nicely. Once there's a bit of brown happening, add the shredded or grated vegetables, they will form the basis for thickening the stew. Stir to coat with fat and browning, and to let the juices from the vegetables deglaze the pot. Add the vegetable stock and the beef bones, bring all to a boil and then reduce to a simmer. Simmer in this way for at least two hours, preferably four, stirring every 30 minutes or so.
Chop the remaining cabbage roughly, cut the carrot and the potato into cubes, and the celery into thick slices. I don't peel this potato, just wash and clean it, this will add a nice touch to the schtchi. Raise the temperature slightly and simmer for another 45 minutes to an hour. This is not critical, you just want the newest batch of vegetables you added to be "stew soft." Remove the bones if you like, or they can be left in - I like them left so they can be picked for their meat and marrow, your choice though. Skim the fat off the top and dispose of, it has done its job.
SERVING:
Serve in bowls with thick slices of buttered German dark rye bread on the side, otherwise buttered crusty rolls will have to do. A dollop of sour cream (or yoghurt, or plain cream) can be added to each bowl as well, and you take a spoonful of schtchi with a bit of cream each time, very yummy, don't stir the cream through. You can serve up to eight people, six is around the recommended number.
NOTES:
My grandma did the thing with shredded meat and bacon, and adding some cabbage to fry with the meat, to "give it some taste" as she used to say. I know she sometimes also added bay leaves, and/or mustard, or horseradish cream. I haven't seen that in any recipes online so maybe that was her particular foible. I prefer horseradish if I'm going to do this.
Also, don't be forced to sticking with beef - I use that as it's common, gran used whatever meat was around, the key thing was to have enough fat the fry the meat without using any other dripping or butter. If you prefer, you can shred lean meat and use oil to crisp it in but the flavour will not be there.
Also - you can during the simmering process decide if you want to evaporate the water and make more of a stew, or cover the pot and have a more liquid soup. Either way is good, Granma's was sometimes a soup one day and then had vegetables and a shot of paprika added and became a stew the next...
ACTIVE INGREDIENTS: Not taken. This serves four to eight easily, and has about half an allowance of fats per person if serving six (and depending on how much fat was in the meat, of course -- and don't forget how much is on the bread.)
INGREDIENTS/UTENSILS:
about 1kg - 1.5kg beef belly/ribs (need some short bones for flavour and some fat and meat to shred)
50g - 100g bacon
2 large brown (white) potatoes
2 large brown onions
1/4 a large dense cabbage
1 turnip (optional)
1 swede or parsnip (optional)
1 carrot
1 stick celery (optional)
2 cloves garlic (optional)
1 fresh red beet, raw preferred, or about 100g tinned beetroot and liquid.
1.5 litres vegetable stock
salt and pepper.
METHOD:
Separate the meat and fat from the ribs if you have ribs, put the bones aside. Cut the meat and fat across the grain into 1/2cm strips and chop/shred those strips. The aim is to have about a hlaf to one kilo of beef shredded. Place in a larg heavy bottomed pot and place over high heat, start rendering fat and frying the shredded meat. Add the half teaspoon or so of salt at this stage.
Cut the ends off the two onions and then cut them into 8 wedges each, lengthways, put in the pot with the frying meat. Shred the bacon, add that. If you are using the garlic (recommended) cut the ends off the two cloves, smash them flat with the blade of your knife, and add them to the pot at this stage. Unless the skins are very hard, don't worry about peeling the skins off, they add flavour and will be pretty well cooked by the time the dish is finished. Keep turning occasionally while:
Cut (shred) about half the amount of cabbage you have and add that to the pot. Keep turning occasionally (reduce heat slightly if it's burning too fast) and prepare the rest of the vegetables:
Cut the tops and ends off the root vegetables, peel one of the potatoes. Put the other potato and half the carrot aside for later on, along with the remaining cabbage and the celery if using.
Shred or grate the turnip, parsnip, swede, half carrot, and one potato, I grate them onto a plastic cutting sheet, feel free to use a large bowl. By now the shreds of beef should be browning and the onions garlic and cabbage also cooking nicely. Once there's a bit of brown happening, add the shredded or grated vegetables, they will form the basis for thickening the stew. Stir to coat with fat and browning, and to let the juices from the vegetables deglaze the pot. Add the vegetable stock and the beef bones, bring all to a boil and then reduce to a simmer. Simmer in this way for at least two hours, preferably four, stirring every 30 minutes or so.
Chop the remaining cabbage roughly, cut the carrot and the potato into cubes, and the celery into thick slices. I don't peel this potato, just wash and clean it, this will add a nice touch to the schtchi. Raise the temperature slightly and simmer for another 45 minutes to an hour. This is not critical, you just want the newest batch of vegetables you added to be "stew soft." Remove the bones if you like, or they can be left in - I like them left so they can be picked for their meat and marrow, your choice though. Skim the fat off the top and dispose of, it has done its job.
SERVING:
Serve in bowls with thick slices of buttered German dark rye bread on the side, otherwise buttered crusty rolls will have to do. A dollop of sour cream (or yoghurt, or plain cream) can be added to each bowl as well, and you take a spoonful of schtchi with a bit of cream each time, very yummy, don't stir the cream through. You can serve up to eight people, six is around the recommended number.
NOTES:
My grandma did the thing with shredded meat and bacon, and adding some cabbage to fry with the meat, to "give it some taste" as she used to say. I know she sometimes also added bay leaves, and/or mustard, or horseradish cream. I haven't seen that in any recipes online so maybe that was her particular foible. I prefer horseradish if I'm going to do this.
Also, don't be forced to sticking with beef - I use that as it's common, gran used whatever meat was around, the key thing was to have enough fat the fry the meat without using any other dripping or butter. If you prefer, you can shred lean meat and use oil to crisp it in but the flavour will not be there.
Also - you can during the simmering process decide if you want to evaporate the water and make more of a stew, or cover the pot and have a more liquid soup. Either way is good, Granma's was sometimes a soup one day and then had vegetables and a shot of paprika added and became a stew the next...
ACTIVE INGREDIENTS: Not taken. This serves four to eight easily, and has about half an allowance of fats per person if serving six (and depending on how much fat was in the meat, of course -- and don't forget how much is on the bread.)
Monday, 6 August 2007
Casserole Pig (okay I don't know a real name for this...)
NAME: _Casserole Pig
INGREDIENTS/UTENSILS:
0.5Kg diced pork, about 2-3cm (1") cubes
100g bacon.
1 medium brown onion
1 parsnip medium
1 carrot medium
6-8 small or 2 large potatoes
1 stalk celery
1 broccoli piece around 200g - 300g in size
0.5kg of brown mushrooms
2 cups stock, vegetable or beef
2 heaped tablespoons white flour
1 litre fresh water
1 teaspoon caraway seeds
1 tablespoon grape molasses or 250g red grapes, preferably seedless.
METHOD:
Peel and cut up the root vegetables into chunks as large as, or larger than the pork. Cut broccoli into similar sized florets, and the celery stalk into 2.5cm slices. Roughly chop the grapes if using them, and chop the mushrooms quite fine.
Put a film of oil into the pot and heat, add the pork and bacon pieces and the caraway seeds. Fry until all the pork pieces begin to turn brown, add the flour, stir well, and allow to fry until pieces begin to brown and a layer of browned flour appears on the base of the pot. Add the chopped mushrooms and chopped grapes, stir through, add the stock and most of the water. Stir until all the browning has lifted from the base of the pot. Add the rest of the vegetables (except the broccoli) and bring to a simmer while stirring regularly.
Transfer to a casserole dish with a lid, place in oven at 170 degrees, and leave for around two hours. (Until vegetables are becoming soft. At this point add the broccoli, stir through, cover again and return to oven for a further 30 minutes.)
SERVING:
Serve with thick sliced buttered rounds of dark rye bread, preferably rye with caraway.
NOTES:
German Caraway Rye - Get it at Temptations Bakeries around Perth - it's perfect! for this dish.
My Mum made this and sometimes it went in the casserole and the oven, other times it went on the hob and got simmered for half a day - you could also use an electric slow crockpot I guess. Very filling and warming in the cooler weather. I don't know what to call it so - "Casserole Pig." Deal.
ACTIVE INGREDIENTS: If you used lean pork, very little fat. I have not calculated the good active ingredients but it's definitely your full serving of vegetables.
INGREDIENTS/UTENSILS:
0.5Kg diced pork, about 2-3cm (1") cubes
100g bacon.
1 medium brown onion
1 parsnip medium
1 carrot medium
6-8 small or 2 large potatoes
1 stalk celery
1 broccoli piece around 200g - 300g in size
0.5kg of brown mushrooms
2 cups stock, vegetable or beef
2 heaped tablespoons white flour
1 litre fresh water
1 teaspoon caraway seeds
1 tablespoon grape molasses or 250g red grapes, preferably seedless.
METHOD:
Peel and cut up the root vegetables into chunks as large as, or larger than the pork. Cut broccoli into similar sized florets, and the celery stalk into 2.5cm slices. Roughly chop the grapes if using them, and chop the mushrooms quite fine.
Put a film of oil into the pot and heat, add the pork and bacon pieces and the caraway seeds. Fry until all the pork pieces begin to turn brown, add the flour, stir well, and allow to fry until pieces begin to brown and a layer of browned flour appears on the base of the pot. Add the chopped mushrooms and chopped grapes, stir through, add the stock and most of the water. Stir until all the browning has lifted from the base of the pot. Add the rest of the vegetables (except the broccoli) and bring to a simmer while stirring regularly.
Transfer to a casserole dish with a lid, place in oven at 170 degrees, and leave for around two hours. (Until vegetables are becoming soft. At this point add the broccoli, stir through, cover again and return to oven for a further 30 minutes.)
SERVING:
Serve with thick sliced buttered rounds of dark rye bread, preferably rye with caraway.
NOTES:
German Caraway Rye - Get it at Temptations Bakeries around Perth - it's perfect! for this dish.
My Mum made this and sometimes it went in the casserole and the oven, other times it went on the hob and got simmered for half a day - you could also use an electric slow crockpot I guess. Very filling and warming in the cooler weather. I don't know what to call it so - "Casserole Pig." Deal.
ACTIVE INGREDIENTS: If you used lean pork, very little fat. I have not calculated the good active ingredients but it's definitely your full serving of vegetables.
Monday, 30 July 2007
Leek Soup - easy way
NAME: _Leek Soup
INGREDIENTS/UTENSILS:
1 leek
1 medium/large brown onion
4 medium or 2 large potatoes, brown skinned
50g butter
2 tbsp olive oil
1 litre chicken stock
salt, pepper
METHOD:
Peel the potatoes and put into simmering water, let the water continue at a low low simmer while you do the following steps.
Cut the leek top off at the point where the leaves open. Separate the leafy tops and wash all the sand out. There will be sand, make sure the leaves are clean, set them aside. You will eventually get to a central core that is tight and sand-free, so now wash that and the "stem" of the leek and slice them into 1mm slices. Set aside, peel your onion, dice that into small squares.
Put the butter and oil into a large pot and allow to melt, add the onion and reduce heat to barely sizzling, add the leek slices and allow to gently fry for five to ten minutes. Tear the leafy tops and add to the potatoes you have simmering and leave for another few minutes to thoroughly soften the leaves. Take off the boil and cool under water.
Put two cups of water in the blender and add the blanched leek tops, cube the potato into manageable chunks and put that in too, blend for around two to three minutes. Add water if necessary to make a blendable paste, and when ready pour this into the pot and stir in well. Add the chicken stock and salt/pepper to taste but bear in mind that the flavour will settle on simmering.
Bring to a boil, then put a simmer plate under the pot and reduce heat to barely simmering, leave for as many hours as you can, preferably more than three. I use a large slow crockpot for this, that way you can do as I do, prepare everything the night before, store, and then put in the crockpot for the day, when you get home your soup will be perfect.
SERVING:
Server with crusty solid bread spread with butter. I generally make this part of a meal menu, but there's nothing wrong with having this as the main meal. Serves 8 as a soup course, 4 as a main dish.
NOTES:
Cos it's winter here in the Antipodes, and this is a great warming soup. One day I hope to come up with a summer version of this, stay tuned!
I have two crockpots, and this amount definitely does not fit into the smaller one, so I generally save half of it in a re-used ice cream tub and freeze it so I have a quick soup I can just fetch out one morning and have a soup by evening.
ACTIVE INGREDIENTS: have not been taken, as quantities may vary. The meal as cooked and if used for 8 portions has about 1/4 a serve of fats per serving.
INGREDIENTS/UTENSILS:
1 leek
1 medium/large brown onion
4 medium or 2 large potatoes, brown skinned
50g butter
2 tbsp olive oil
1 litre chicken stock
salt, pepper
METHOD:
Peel the potatoes and put into simmering water, let the water continue at a low low simmer while you do the following steps.
Cut the leek top off at the point where the leaves open. Separate the leafy tops and wash all the sand out. There will be sand, make sure the leaves are clean, set them aside. You will eventually get to a central core that is tight and sand-free, so now wash that and the "stem" of the leek and slice them into 1mm slices. Set aside, peel your onion, dice that into small squares.
Put the butter and oil into a large pot and allow to melt, add the onion and reduce heat to barely sizzling, add the leek slices and allow to gently fry for five to ten minutes. Tear the leafy tops and add to the potatoes you have simmering and leave for another few minutes to thoroughly soften the leaves. Take off the boil and cool under water.
Put two cups of water in the blender and add the blanched leek tops, cube the potato into manageable chunks and put that in too, blend for around two to three minutes. Add water if necessary to make a blendable paste, and when ready pour this into the pot and stir in well. Add the chicken stock and salt/pepper to taste but bear in mind that the flavour will settle on simmering.
Bring to a boil, then put a simmer plate under the pot and reduce heat to barely simmering, leave for as many hours as you can, preferably more than three. I use a large slow crockpot for this, that way you can do as I do, prepare everything the night before, store, and then put in the crockpot for the day, when you get home your soup will be perfect.
SERVING:
Server with crusty solid bread spread with butter. I generally make this part of a meal menu, but there's nothing wrong with having this as the main meal. Serves 8 as a soup course, 4 as a main dish.
NOTES:
Cos it's winter here in the Antipodes, and this is a great warming soup. One day I hope to come up with a summer version of this, stay tuned!
I have two crockpots, and this amount definitely does not fit into the smaller one, so I generally save half of it in a re-used ice cream tub and freeze it so I have a quick soup I can just fetch out one morning and have a soup by evening.
ACTIVE INGREDIENTS: have not been taken, as quantities may vary. The meal as cooked and if used for 8 portions has about 1/4 a serve of fats per serving.
Friday, 13 July 2007
TEdICHURRI Chicken
NAME: TEdICHURRI Chicken
INGREDIENTS/UTENSILS:
1 1/2 cups pasta spirals
1 cup strong chicken stock
6-8 small potatoes skin-on, washed
300g - 500g chicken pieces off the bone
24 stalks onion flowers (approximately - small bunch)
1 cup chopped parsley
1 cup chopped mixed celery and celery tops
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1 tbsp lime juice
1 ripe avocado
1 small brown onion (or 1/2 medium brown onion)
splash extra virgin olive oil
METHOD:
Roughly chop the onion flowers and stalks and place in blender with teaspoon of salt, olive oil, vinegar, and lime juice. Blend for a few minutes, adding a drizzle of water if necessary to make a creamy consistency.
Chop the chicken into 1.5cm - 2cm cubes, place in a bowl, and pour the marinade over. Stir well to ensure all the chicken gets covered and cover and refrigerate for several hours.
When ready to begin, start the potatoes in a few litres of clean salted water, keep an eye and slow to simmering as soon as simmering starts.
Meanwhile chop the onion small, put in the pan with the tablespoonful of olive oil, start frying. Once onion is glassy, add half the parsley and half the chopped celery. Reduce heat to a gentle sizzle. Now take the chicken pieces from the marinade (but preserve the marinade don't throw it out yet) and place on aluminium foil under the grill. Scoop the avocado out and mash it with a fork to paste. Add a tablespoonful of the marinade to the avocado mash, mix together, and add this to the onion/celery/parsley and stir through. Increase the heat, stir for five minutes. Add the chicken stock and about half a cup of water. Turn the chicken under the grill when it starts to brown, until all sides are reasonably browned.
By now the potatoes will be half cooked, lift them from the water with a slotted spoon, turn up the heat, and put the pasta spirals in the water. Cool the potatoes and slice about 1/2cm thick, layer these in the bottom of a small deep casserole dish. Add the chicken on top, set aside.
Using a fork, mash the onion/celery/parsley sauce slightly, and then use the fork to lift solid bits out of the sauce and layer onto the chicken and potato. Pasta will now be ready so drain it (don't rinse) and put aside. Go back to the sauce, fine chop the remaining celery amd parsley and add that to the sauce, taste and add salt or more marinade to taste.
Put the well drained pasta on top of the potato and chicken, and spoon the sauce over evenly. Cover the casserole and place in the oven at 170 - 180 for 45 minutes to an hour, then uncover and bake for another 20 - 30 minutes.
SERVING:
Serve immediately, digging down through the layers to get someof everything. Serve this with a steamed leafy green to keep to the green theme, and this serves four people.
NOTES:
You may prefer less tang to the flavour in which case reduce the amount of vinegar not the amount of lime juice and add more water to get the consistency right. If you follow through my recipe the timings of everything will be pretty spot on - I've made this a few times now and it just sort of works out...
ACTIVE INGREDIENTS: Not taken. High in fats due to the avocado but it's the right kinds of fat.
FATS:____ CARBS:____ FIBRE:____
PROTEIN:____ ANTIOXIDANT:____ VITAMIN:____
DUNNO YET:____ DUNNO YET:____ DUNNO YET:____
Remember, Active ingredients are an approximate "average per meal" allowance for an average person, when served in the serving sizes suggested and are very rough guides only.
INGREDIENTS/UTENSILS:
1 1/2 cups pasta spirals
1 cup strong chicken stock
6-8 small potatoes skin-on, washed
300g - 500g chicken pieces off the bone
24 stalks onion flowers (approximately - small bunch)
1 cup chopped parsley
1 cup chopped mixed celery and celery tops
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1 tbsp lime juice
1 ripe avocado
1 small brown onion (or 1/2 medium brown onion)
splash extra virgin olive oil
METHOD:
Roughly chop the onion flowers and stalks and place in blender with teaspoon of salt, olive oil, vinegar, and lime juice. Blend for a few minutes, adding a drizzle of water if necessary to make a creamy consistency.
Chop the chicken into 1.5cm - 2cm cubes, place in a bowl, and pour the marinade over. Stir well to ensure all the chicken gets covered and cover and refrigerate for several hours.
When ready to begin, start the potatoes in a few litres of clean salted water, keep an eye and slow to simmering as soon as simmering starts.
Meanwhile chop the onion small, put in the pan with the tablespoonful of olive oil, start frying. Once onion is glassy, add half the parsley and half the chopped celery. Reduce heat to a gentle sizzle. Now take the chicken pieces from the marinade (but preserve the marinade don't throw it out yet) and place on aluminium foil under the grill. Scoop the avocado out and mash it with a fork to paste. Add a tablespoonful of the marinade to the avocado mash, mix together, and add this to the onion/celery/parsley and stir through. Increase the heat, stir for five minutes. Add the chicken stock and about half a cup of water. Turn the chicken under the grill when it starts to brown, until all sides are reasonably browned.
By now the potatoes will be half cooked, lift them from the water with a slotted spoon, turn up the heat, and put the pasta spirals in the water. Cool the potatoes and slice about 1/2cm thick, layer these in the bottom of a small deep casserole dish. Add the chicken on top, set aside.
Using a fork, mash the onion/celery/parsley sauce slightly, and then use the fork to lift solid bits out of the sauce and layer onto the chicken and potato. Pasta will now be ready so drain it (don't rinse) and put aside. Go back to the sauce, fine chop the remaining celery amd parsley and add that to the sauce, taste and add salt or more marinade to taste.
Put the well drained pasta on top of the potato and chicken, and spoon the sauce over evenly. Cover the casserole and place in the oven at 170 - 180 for 45 minutes to an hour, then uncover and bake for another 20 - 30 minutes.
SERVING:
Serve immediately, digging down through the layers to get someof everything. Serve this with a steamed leafy green to keep to the green theme, and this serves four people.
NOTES:
You may prefer less tang to the flavour in which case reduce the amount of vinegar not the amount of lime juice and add more water to get the consistency right. If you follow through my recipe the timings of everything will be pretty spot on - I've made this a few times now and it just sort of works out...
ACTIVE INGREDIENTS: Not taken. High in fats due to the avocado but it's the right kinds of fat.
FATS:____ CARBS:____ FIBRE:____
PROTEIN:____ ANTIOXIDANT:____ VITAMIN:____
DUNNO YET:____ DUNNO YET:____ DUNNO YET:____
Remember, Active ingredients are an approximate "average per meal" allowance for an average person, when served in the serving sizes suggested and are very rough guides only.
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