Hi everyone Magic winter weather. Vegies growing a bit slowly, but looking oh so good especially when the sun shines on wet green leaves. Please remember to return the little punnets your sprouts came in with your bag and any reusable paper bags. Cheers Meredith ================================ Notes about your vegies. Roots you may have had in the last few weeks: carrots, beetroot, turnips, swedes, parsnips, daikon (Japanese radish). All except the last are good for soups and stews. Carrots, beetroot and daikon can be eaten fresh – sliced or grated. If you cook daikon (it’s the long thin one that looks a bit like a parsnip but tastes like a radish) just stir-fry it lightly. If they’re fresh, the tops of beetroot, turnips and daikon can be eaten as well. Fall Off the Bone Chicken Soup Gil found this recipe on the net, and has cooked it using one of our own chooks and Bev’s celery. Yes!! 1 whole free range chicken (if you can’t get a whole chicken use a selection of chicken pieces, but make sure it’s on the bone with some fat on it) 2 celery sticks, washed 2 carrots, washed and peeled 2 spring onion bulbs (go for the green onions with more developed white bulbs) or 1 brown onion, cut into quarters 3-4 bay leaves A few coriander stems and some leaves 2 garlic cloves, peeled and cut in half 1 tsp whole black peppercorns 2 litres cold water 2 medium white potatoes, peeled and cut into small cubes 2 tsp sea salt 1. Cut your chicken into 4 pieces. Use kitchen scissors to cut through one side of the spine and along the breastbone on the other side. Cut off the thighs from each half and you will have quarters. Place chicken in a large pot and cover with 2 litres of cold water. Place on the stove and turn the heat to high. 2. While the water is coming to the boil you can prepare the rest of ingredients. Add bay leaves, garlic and peppercorns to the chicken stock. Cut one of the celery sticks and one of the carrots into 3-4 pieces and add to the stock along with the white onion. Tear coriander leaves off the stems and save those for later; add the stems as well as a few fresh leaves to the stock. Bring to the boil, then turn down to low, put the lid on and simmer for about 1½ hours. Make sure it doesn’t boil or cook on high heat. Low and steady is a secret to super soft chicken. 3. While the stock is cooking, peel and cube the potato, slice the second halves of celery and carrot, and wash the coriander leaves. 4. Remove chicken pieces on to a bowl or a chopping board and let them cool down. Strain the rest of the liquid into another pot. You can use some of the cooked vegies, or discard them. 5. Add salt, potato, celery and carrot to the strained stock. Bring to boil, then turn down to low and simmer for 10-15 minute or until potato is soft to bite. While cooking, remove chicken skin and separate the meat. Tear meat into thin strips and return to the soup at the end. Turn the heat off, throw in a handful of coriander leaves and some diced green onion and cover with a lid to sit for a few minutes before serving.
Posted on: Thu, 27 Jun 2013 06:17:04 +0000
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