The flexibility of a chicken

Roast chickenSometimes you’re walking past the last day shelf in Tesco and a chicken for £2.50 just leaps out at you, you just can’t avoid it!

You think “I can get at least four meals out of it for the two of us!” And you do! As an example meal plan:

  1. A proper Sunday roast. Beautiful crispy roast potatoes, some fresh seasonal vegetables or two. I still haven’t cracked the secret to lovely crunchy potatoes here, but given a variety like King Edwards, they will still be tasty. It’s summer so we just picked up some broad beans from the farmer’s market. Don’t forget the gravy! I should pontificate at length on gravy at another point.Leftover chicken
  2. Then do something with the leftovers. In this case a chicken pie but I was too lazy to make the lid ? This one had some frozen peas, and chopped red pepper in. And obviously, that thing that makes everything better, sweetcorn. You can put in pretty much anything you like. Chop up a leek or throw in left over vegetables. Swede on the side is a nice touch, and fry up left over roast potatoes. Obviously, with the bones, you’ll get between a pint and a litre of stock. You can either just boil the bones or throw in some garlic, chopped onion, carrots, celery, herbs and so on.
  3. Then, with that stock, make soup! Possibly with some leftover gravy added for extra flavour. This soup has noodles, an egg mixed in, some veggies and a soft boiled egg. We get through the eggs in this house! Cantonese chicken and sweetcorn has been perpetrated in this house and that’s good too,
  4. Last but not least, you’ll probably have a chicken breast left over. That’s easy to dispose of: a chicken sandwich. Me, I like nice fresh bread and mango chutney. That’s the right combination of solid and savoury. The other option is to load it up with lettuce, tomatoes, cucumber and mayonnaise. Either way.On the bread note, we mostly make our own. Either from the components or supermarket mix, and throw it in the bread maker. Good fresh bread for half the price.

And that’s how you get four meals out of some discounted chicken!

Some good links out there:

There’s plenty you can do with a chicken: lemons, put vegetables in the roasting tin. Me, I put smoked paprika and garlic salt on the skin before rubbing with olive oil. The skin is the best bit. Or just buy the thighs and roast them!

HelloFresh recipe box – review, tasty

Screen Shot 2016-03-28 at 21.14.54There was a half price bargain to be had, so we took the plunge and got a couple of HelloFresh boxes at half price. Tuesday morning they arrived by truck incredibly well packed. The refrigerables packeded in insulated bags and all the other ingredients portioned into little boxes of a size appropriate to the recipes, or in some case more.

Over two boxes, the recipes we got were:

  • Paprikás Csirke – a Hungarian paprika chicken dish. A dash of honey and soy sauce at the end, lifted the dish somewhat.
  • Beef Enchiladas – There were enough tortillas left over, we had this again for lunch again the following day. Probably my favourite.
  • Pan Fried Chicken with tarragon sauce – a simple sauce of tarragon simmered in crème fraîche.
  • Honey mustard sausages with read onion gravy – the sausages were tiny and the gravy a cheaty version of the one I do, but the real revelation here was cabbage that was quartered, fried lightly then baked in the oven in stock. This I will cook again!
  • Jamie’s grilled chicken with green bean salad – fairly classic, lemony Jamie.
  • Salmon baked on a bed of walnut-herby mushrooms with cerleriac fries. Sorry, there’s nothing to commend celeriac, it’s a vegetable of winter desperation. The mushrooms however, were awesome.  The texture of the nuts and the flavour of lots of fresh herbs. Amazing.

So there we have it. Would I do it again? Probably not. The recipes were easy enough but nothing you couldn’t do with a recipe book and a supermarket. I think my expectations were for more umami and more exotic flavours. Good enough though and if I were a busy executive with a career, wife and mistress, it might be tempting. 3/5.

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The quest for BBQ spare ribs

BBC Barbecue spare ribsSaturday was a win again at the farmer’s market. As well as scoring some excellent broad beans and lovely Crafty Devil beer, Charcutier Ltd again had an offer on their spare ribs so the quest was on to cook them even better! This time, I went for this recipe from the BBC:

http://www.bbc.co.uk/food/recipes/sweetstickyspicyribs_85067

I’m now a big fan of poaching ribs before cooking. It makes the meat so tender!

The sauce in the recipe was fine, ketchup and soy sauce being the base of most of this kind of sauce, however, I spruced it up with:

  • 1-2 teaspoons Worcestershire sauce
  • 1 teaspoon mustard powder
  • 1 teaspoon ginger powder

And probably some other bits (cumin?) that I forget. The result was a sauce with a slightly more complex flavour and more depth.

Will definitely use this recipe as a base again!

 

 

 

Tomato Soup

Tomato SoupA neighbour is going on holiday and gave us some tomatoes.

So I made soup.

Gently fry an onion and a medium carrot in olive oil for ten minutes, add 1lb of chopped tomatoes and a pint of stock (boullion in my case), a squirt of tomato puree and a small handful of basil leaves. Simmer for ten minutes then blend. Salt and a small amount of sugar to taste. I topped it off with freshly made garlic-y croutons, more basil and a quick grate of parmesan for umami.

It was good!

Easter roast leg of lamb

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Easter. Roast lamb from the farmer’s market. Garlic and thyme, marinaded in half a bottle of red wine overnight, roasted as usual. It was VERY good! Happy Easter!

Goulash London style and a heresy

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A friend said he was cooking this which immediately gave me a yearning.

First thing was that my paprika was supermarket and stale, so I ventured to the Spice Shop in Brighton, purveyor of all things herby, spicy and tasty.

Then it starts getting religious: is it a soup or a stew? Sour cream or not? Served with potatoes, rice, pasta, dumpling or some form of bread? Whose grandmother is the one true queen of goulash?

Ultimately, it seems to me at least, it boils down to distinguishing it from any other beef stew and that means NO WINE and NO tomatoes, however tempting that may be. The guardian recipe recommends faffing with green peppers, I didn’t and they were fine. Use lots of onions, they cook right down to the volume doesn’t matter. For a pound of meat, at least three, fried gently. IMG_1332

Hungarian joke: “what do you want for dinner tonight to go with your sour cream?”

Having stocked up on shiny new paprika it was disappointing to find that my caraway was dead. The end result was good enough but we both thought “needed mushrooms”.

Last night I did it again my way:

  • Put in a bunch of quartered button mushrooms
  • Used most of a bottle of red wine (Hungarian! Undrinkable!)
  • Use a tin of chopped tomatoes
  • Threw in a handful of pearl barley just because
  • Bought fresh caraway seeds
  • Scored beef shin from Morrisons which was fatty, marbled and so tender.
  • I threw in some garlic at the onion frying stage
  • I put a tablespoon of flour in with three of the paprika when coating before frying. Threw the unused in anyway
  • I made herby (with Greek oregano!) dumplings

I liked mine better.