CHICKEN & CASHEW "PAELLA", WALNUT PEAR CAKE, CHRISTMAS BREADS ----PHOTOS --- FULL MENU FOR DELIVERY TODAY

Whole wheat, sourdough waffle batter, dairy free contains bananas and flax seed

Cooked waffles

Blended potato-vegetable soup

Green Split Pea soup

Cranberry-walnut and mixed fruit and amaretto whole wheat sour dough breads

Pear and walnut cakes

Chicken and cashew "paella" made with turmeric scented basmatti rice, own grown tomatoes too

SCOTCH WOODCOCK, GOLDEN BUCK, DEVILLED CHICKEN LIVERS ...BRITISH TEATIME SAVOURIES

This dish like a lot of British recipes has nothing to do with the actual woodcock, except for the fact it might have been eaten after a day of hunting the bird.
This is a very old English teatime treat and features anchovy paste, something that is quite difficult to find, but a little goes a long way.
The famous spread called "Gentlemen's Relish" is often used, and must be used sparingly.
A good alternative is to use cooked salmon or canned tuna/sardine(in oil), "at a pinch",  very thin layers of smoked salmon could be used.

For 3 servings you will need:

3 large egg yolks (from large eggs)
1 cup double cream
anchovy spread or
1/4 cup flaked salmon/tuna 
cayenne pepper
salt
Hot buttered toast


Cut the toasted bread (crusts removed) into 2 inch squares, spread lightly with anchovy paste or flaked fish.
In a heavy bottomed small saucepan, heat the cream to just under simmering.
beat the egg yolks and season with cayenne and salt, pour them into hot cream, stirring very well, over heat until mixture thickens.
Then pour the cream and egg mix over the toasts..serve immediately

This is a favorite served in Gentlemen's Clubs and after a game shoot, with glasses of aged whisky.

Golden Buck Here's another dish that has no meat in it....but lots of deep flavors.

Serves 4
1 cup grated Cheshire or white Cheddar cheese
3 tbsp ale/beer
1/2 tsp Worcestershire sauce
1/2 tsp fresh lemon juice
2 large eggs
celery salt
ground black pepper

Toasted, well buttered  bread, crusts removed and cut into 1/4's..allow 1 slice of bread, cut into 4 per person.

in a heavy bottomed saucepan..slowly heat the ale, cheese stirring well to produce a creamy sauce.
Add the lemon juice and Worcestershire sauce, and previously beaten eggs, stirring continuously, add the celery salt and pepper.
When the mixture thickens pour over the buttered toasts and serve immediately.

Devilled chicken livers

SERVES 4

4 chicken livers
4 slices fried bread ( crusts removed)
 slices of raw  bacon
1/2 cup minced onion
1 tsp minced parsley
cayenne pepper
salt & pepper

Mix together in a small bowl, the minced onion, parsley, shakes of cayenne pepper, salt and pepper,to form a light paste.

wash and dry the lives and cut in halves, sprinkle with the onion mix.
Cut the bacon just large enough to wrap around the coated livers, wrapping them tightly.

Bake in a 350F oven for 8-10 mins on ungreased cookie sheet/dish

Remove from oven and place directly on hot fried bread

serve immediately with prepared mustard

This is another dish popular after game shoots and at Christmas Parties, again served with single malt Whisky.
I have served all 3 of these plus many more at Lord & Lady McAlpine's country estate in Oxfordshire, England in the late 70's..particularly in shooting season.

Turkey and tomato strudels, Rock Star roast chickens, roasted vegetables with pomegranate molasses, full menu for delivery today in photos

Whole wheat, sourdough, cinnamon, almond-apricot, cranberry-walnut, mixed fruit and amaretto Christmas Breads

Brown rice pudding with nutmeg and cinnamon, made with almond and coconut milks

Chunky tomato soup

Raspberry-strawberry coulis for the rice pudding

lentil and kale soup

Roasted vegetables drizzled with pomegranate molasses

Rock Star roast chickens

The coulis..raw sauce

Turkey-vegetables in a tomato sauce, strudels

PREP.Chicken noodle soup, turkey meatloaf tips and photos

vegetables and ground turkey for meatloaf mix

With any chicken soup, cook the bones ( don't chop the bones or the broth will be cloudy from the blood) from the bird first with any vegetables to create a good strong broth, adding the chicken meat for the last 30 mins of cooking.
Remove the meat and strain off the stock, leave overnight in a cool place and the next day remove any fat from the surface.
Bring the broth back to a rolling boil and add more fresh vegetables cut into bite sized pieces, I used celery ( leaves especially), carrots, onion, leeks, parsnips, sweetcorn. Cook on high simmer for 30 mins - 1 hour and season with salt & pepper and any dried herbs (I prefer thyme and sage).

Cook the pasta or noodles in a separate pan in boiling salted water, drain well and rinse slightly to remove any starch.
if serving that day.
Add the cooked chicken also cut into bite sized pieces in the hot soup for 30 mins, adding the cooked pasta/noodles for the last 15 mins.
Can be served with chopped fresh herbs..ie parsley or dill

Cooking the meat and pasta separate keeps the broth clear and not cloudy and also prevents the noodles soaking up all the stock..if serving the next day, by all means add the cooked chicken to the soup and chill completely, but don't add the pasta until the day of serving.

The turkey meatloaf..shape into a small loaf and cover base of baking dish with fresh tomato sauce.
Add sparingly, a spoonful of sauce to the top of the meatloaf and bake in a 350f oven for approx 40 mins per 2 pounds, or until juices run clear.
The recipe is the same as the Chicken burgers on Nov 22nd blog..just added extra vegetables of choice, plus 2 tbsp tomato ketchup to the mix.

Turkey meatloaf, breads & desserts from today's deliveries

Whole wheat sourdough breads with caraway seeds

Pecan topped strawberry-almond Eve's Pudding

Turkey meatloaf, with  tomato sauce recipe is on this blog Nov. 22nd 2013..after the Shepherd's Pie recipe..it is the chicken burger recipe, I added some shredded zucchini and chopped carrots & baked it is a fresh tomato sauce.

Baked yam wedges

previous 4 ..making the pumpkin based, chocolate chip, butterscotch blondies with bourbon..recipe is on www.goodeliphe.blogspot.com under Dec 14th 2012

Chicken Meatballs and Noodles...RECIPE celebrating ABBA in the Swedish Music Hall of Fame today

Congratulations ABBA to be one of the first 12 acts to be entered into the Swedish Music Hall Of Fame Today!! This is an old German Version of "Swedish" Meatballs and I think it is far better.
Boiling the meatballs makes them a lighter product as some of the fat is removed.


This  serves 6 +

1 1/2 pounds  coarsely ground chicken or turkey ( use 50:50 white and dark meat)
2 slices bread soaked in water then squeezed dry
3 large eggs beaten
1 cup chopped onion/scallions
salt and pepper to taste
1/2 tsp any dried herb of choice ( sage, dill, rosemary, thyme)

Mix all the ingredients well, and form into 2inch diameter balls.
Place them in a pan of boiling,salted water and cook for 10 mins ( better to do this in batches)
The place them in a greased roasting pan with 2 pounds diced potatoes, adding more salt & pepper

Make a sauce with the following:
2 cups water from the meatball boiling
1 cup sour cream + 1 cup milk
OR 2 cups milk
2 bay leaves
6tbsp all purpose flour( shake in a jelly jar with some of the cold milk them add to the boiling liquids)
salt & pepper to taste


 Preheat oven middle shelf 350F

Heat the milk and meatball water to boiling, add the bay leaves and the flour mix, and whisk to a  smooth sauce.
Pour this over the meat balls and potatoes and cover with foil

Bake  for 45mins - 1 hour..remove from oven and wait 5 mins before opening foil as it will be very hot.
serve with cooked noodles or rice.

A very hearty "Rib sticking" meal..great for large gatherings.