Boat Chicken Noodle Soup

On a rainy, windy day like today, life on our boat needs some home comforts. I love my Chicken Noodle Soups in many shapes and forms. Here is a super easy but oh so satisfying recipe for my Boat Noodle Soup. 

Take 2 chicken thighs and cover with 500 ml water. Season with 3 pinches of sea salt and bring to a simmer. Cook gently for 30 minutes. Take the chicken thighs out and remove skin and bone. Then return to the broth. Now add 1 sliced garlic clove and 1deseeded and sliced red chilli. A couple of mushrooms and some bok choi go in and a nest of whole wheat Asian noodles. Cover and simmer for 3 more minutes. Flavour with a splash of Soy Sauce and enjoy this cuddle in a bowl.

Welsh Faggots with Stout Gravy

I never used to like Faggots after I had the famous brand named ones, they sell in the Store. But a recent cooking program about Wales has made me want to make my own. I know what goes into them that way, and they may just be as yummy as some people claim. My boyfriend says he loves them. So there is another reason for me to make them.

Ingredients:

250g Minced Pork

250g Minced Pigs Liver

100g Breadcrumbs

1 finely diced Onion

1tsp fresh chopped Thyme

a few gratings of Nutmeg

a pinch of hot Paprika

1 pinch of Sage

1 level tsp sea salt

lots of fresh ground Pepper

Mix all the ingredients together and leave to sit for 10 minutes.

The mixture is quite sticky so to shape it into balls, I used a dessert spoon that is dipped in cold water. Place the faggots straight onto a greased baking Sheet. Preheat the Oven to 200C and bake for 20 minutes.

Meanwhile I made a the Stout Gravy.

Ingredients:

100ml Stout

500ml Rich Chicken Stock (or Pork Stock if you can get it)

1 tbs Flour mixed with water

1tsp Ketchup

a splosh of Worcester Sauce

2-3 Spring onions, finely Chopped

a couple of sprigs of fresh Thyme (leafs only)

Bring the Stock and Stout to a boil and stir in the Flour Sloshy. Season with the Thyme, Ketchup and Worcester sauce and add the Spring Onions. Simmer for a few minutes while stirring.

Arrange the Faggots in a Crock Pot and pour over the Gravy. Reheat everything in the Oven and serve with Mashed Potato and Mushy Peas or Green Veg, or both.

Verdict. I love them!

Venison Bourguignon

This Classic French Favorite doesn't need any introduction and I am just going to give you my recipe, which I have adapted to a rich gamey Venison version.

Ingredients:

500g Venison

200g Baby Potabello Mushrooms

15 Shallots

1 Bottle of Red Burgundy

200g Bacon Lardons

5g Dried Wild Trumpet Mushrooms (soaked in hot water for 10 minutes)

5 Sprigs of Fresh Thyme

2 Bayleafs

Sea Salt and Fresh Ground Pepper

3 Juniper Berries

1 Organic Chicken Stock Pot/Cube

1 tbs Olive Oil

2 tbs plain Flour mixed with Water

 

Using a large frying pan, sautee the Bacon Lardons without anything until they have released their own fat and have browned nicely,. Shake the pan occasionally to achieve this.
Once that's done toss them into a Crock Pot where everything is going to join the fun.

 

Next fry the venison in the same pan using the left over Bacon fat. Brown it all over then add the Venison to the Crock Pot.

Now Empty the Bottle of Red Wine to the Pan and bring to a boil, scraping all the lovely bits and bobs from the bottom of the pan that have all the lovely flavor we want to keep.

Once the alcohol has bubbled away, pour the Wine into the Crockpot.

The wild mushroom will have soaked now in hot water and they can now go in as well.

Cover with a lid and place into a lowish oven (about 140C or gas mark 4) for 1 hour.

 Meanwhile have a Glass of Wine. Or maybe that's just me. But do fry the peeled Shallots in a little Olive Oil and toss around until they have gained some colour, ten add the Mushrooms. I like to leave them whole as they shrink and become succulent and keep their pretty shape.

After the first hour is up it's seasoning time. Check if any extra salt is needed. Mine didn't but it's always good to check.
Now the Mushroom and Shallots get to join the Party

 

Not forgetting the Bouquet Garnie, as in Thyme and Bayleaf and the Juniper Berries.

Back into the Oven for another 3 hours.

Now everything will have mingled and jingled and taste really scrummilicious.

serve with a side of  Crusty Bread or Mashed Potato or anything else you fancy.

Bon Apetit!

Braised Chicken Livers

It's sunny!!!! We may just have arrived in Spring. To make the most of it I want to spend minimum time in the kitchen. Quick, wholesome and of course Weightwatchers conscious is what I have in mind.

I thought some nice fresh green Veg with a sweet Mash and some tasty Chicken Livers will be perfect for this lovely day.

I boiled a couple of Potatoes and roasted a Butternut Squash and a Sweet Potato in the Oven, which then got mashed together to make my sweet Mash.

For the Chicken Livers I sauteed an Onion in a little Olive Oil and then added the prepared Livers (500g) to the pan. Seasoning is white Pepper, Sea salt, Paprika a Bayleaf and a touch of Cayenne Pepper.

I then poured in a cup of ready prepared rich Gravy to create a luscious Sauce.  Simmered until the Livers are just cooked (about 7 minutes) and then sprinkled with fresh chopped Parsley.

A few green Spring vegetables simply steamed made a fitting accompaniment.

It was just srummylicious.

(One portion using about 150g Livers and 1 large spoonful of Sweet Mash are 6 Weightwatchers Points)

Sczegediner Goulash

I believe that Sczegediner Goulash originates in Hungary, in a place called Sczeged. But is has become popular all over the Easter European Countries. Basically it is a variation of the Original Goulash with the addition of Sauerkraut. Cooked low and slow Sauerkraut develops an irresistible deep flavor and sweetness, that lingers in the air and makes the people of your street sniff towards your house wondering what you got cooking.

 

 

I made my Goulash with lean Pork, but Beef can be used instead.

Ingredients:

400g lean diced Pork

2 Onions, roughly chopped

4 tbs Sauerkraut

400ml Beef Stock

1 grated Potato

3 Bayleafs

a pinch of Sugar

1 tsp Paprika

1 tsp Cumin (Caraway would be more traditional, but I prefer Cumin)

Salt and fresh ground Pepper

Start by browning the diced meat in a large pan, and season with the Salt, Pepper, Cumin and Paprika. Then add the Onions and keep everything moving and browning until a nice colour has developed. Next add the Beef Stock, grated Potato, Bayleafes and the Sauerkraut, cover and simmer low and slow for about an hour.

The Potato helps to thicken the sauce.

 

Generally the Sczegediner Goulash is served with boiled Poatoes, but I mashed mine and added some herby green Beans to complete my dish. It works out at a surprising 5 Weightwatchers points only. Lovely!

Fabada Asturiana

This Classic dish from Asturia has always intrigued me. I love the french Cassoulet, which is based on similar ingredients, so I knew I would enjoy this one, too. 

On my recent trip to Barcelona I found the beans and mix of the 3 meats in the supermarket. Though I wish I could say I got them from the most fantastic Outdoor Market near the Las Ramblas. Ooooh my what a fantastic place that is!!!!
But anyway, there are alternatives that can be used, the Chorizo however is a must!

I had to make it twice though. Once the complicated way with Soaking the beans and cooking them with a ham bone for hours and hours. But I didn't like the result. Somehow it tasted a bit too something, too complicated.

So I started again making it as simple and easy as possible. Funny enough, that worked a treat!

Here is what I did.

Ingredients:

1 Glass Jar of Fabada Beans(or Cannellini Beans)

1 small Chorizo Sausage, skinned and cut into 1 inch pieces

1 small Mocilla Blood Sausage, skinned and cut into 1 inch pieces

2 thick slices of Pancetta Bacon, cut into 1 inch squares

3 garlic Cloves, mashed into a paste with salt

1/2 tsp Spanish Smoked Paprika

Pour the Beans including their juice with everything else into a suitable pan and bring to a simmer. No need to fry anything first. Cover and leave to cook on a low heat for about 20 minutes. The juices will turn a delicious red color from the Chorizo and smoked Paprika. Taste for seasoning but mine didn't need any as the sausages and bacon flavored the beans beautifully.

Serve with Chunky Bread and enjoy!

(This picture, I have to add, is not mine, I chose it as it resembled most closely what my dish looked like. On that evening I didn't unfortunately have a camera that would take pictures in the darkness of our Boat, where I had cooked. I will add my own the next time I cook this again.)

Choucroute Garnie - Sauerkraut with Sausages

Alsas, tucked away in the North eastern Corner of France is famous for Alsations, Riesling, Quiche Lorraine, Kugelhopf and this dish, Choucroute Garnie. 

It is one of those recipes like Cassoulet, that can have ingredients varied or left out to your personal taste, but basically it is a slow cooked Sauerkraut with the addition of meats and sausages.

My recipe is a totally easy one pot delight, made with a few exotic ingredients from my local Cornershop in the multiculti South of England and some leftover roast Pork Belly.

Into a nice big Dutch oven go my Ingredients:

(serves 3 greedy Meat Feasters- never mind the WeightWatchers points, -about 17-)

3 thick slices of Roast Pork Belly or other 'cheap' cuts of Pork (Ribs, Knuckle, Hock)

6 thick slices of Smoked Bacon

3 Sausages suitable for braising (mine are of the Polish persuasion and are called Slesian Sausages)

1 Glass of Sauerkraut (500g) (yes they sell all this in my local Cornershop! Isn't it great?)

9 small Potatoes, whole with skin

3 Garlic Cloves, crushed

3 Bayleaves

6 All Spice Berries

3 Cloves

6 Juniper Berries

a pinch of Pepper

1 tbs Brown Sugar

1 Glass of White Wine (yes, Riesling would be the ideal one)

1- 2 Cups of Chicken Stock

Everything goes in the Pot together with the Chicken stock added until nearly at the top. Now it will spend at least 1 1/2 hours in a medium hot oven, but longer is better. If I was using a joint like Hock or such, then I'd cook that beforehand and the use liquor as stock, yumm yumm.

When ready to serve just divide the Sauerkraut, Potatoes, Sausages and Meats into equal amounts for the 3 servings and dollop a little German, French or indeed Alsatian Mustard on the Side.

The smell of Choucroute Garnie cooking in the Oven makes everyone's mouth water. Even the neighbors!

Bon Apetit!