CHICKEN POT PIE...The best of old Pioneer/farmhouse cooking..... info and photos

This is one dish that is best made with butter, fresh chicken pieces with skin and bones, and lots of fresh milk & vegetables.

It was Traditionally made with  boiling chickens and full cream milk.
It is very common for American Farmhouse cooking to include milk (which they had from their livestock, rather than stock which should entail killing more of their livestock)..milk or cream is used to make gravy for sausages and for Hotcakes/Biscuits for The traditional Biscuits and gravy breakfasts.


To serve 8 portions:
use 4 chicken legs and 4 chicken breasts, on bone and with skin (skin holds all the flavors)

Cook the  chicken legs first in a little water with onions, celery, sage, carrot and salt and pepper.
When the legs are cooked remove them and allow them to cool to remove the meat, discard the skin and bones.
Gently poach the chicken breasts in the leg stock, until they are just cooked, remove with a slotted spoon.
Allow the stock and chicken to cool.
Remove the meat from the cooked breasts ( discarding the skin and bones) and set aside.
Chill overnight both the cooked chicken meat and the stock.
Next day, remove the fat from the surface of the chicken stock (this can be used for cooking in the same manner as lard, store in fridge in sealed jar).
Bring the stock to a simmer and add 2-3 cups whole milk  (I use almond milk).

Meanwhile melt 2 tbsp butter in a heavy bottomed skillet and saute
 2-3 cups carrots in bite sized pieces
1 cup celery in bite sized pieces
2 cups chopped onion
2 cups sliced mushrooms

Add 3tbsp all purpose flour and cook to a blond roux.
Add the hot milk/stock gradually stirring to make a thin sauce, (this will thicken as it cooks down).
Add 1/2 cup mined bell pepper (optional)
2 tsp dried sage
2-3 dried bay leaves
salt & pepper 
cook on low simmer for 20 mins, stirring occasionally

Add 3 cups bite sized  waxy potatoes (I used whole fingerling), simmer covered for 25- 35 mins or until the potatoes are cooked through.

With a slotted spoon remove the vegetables from the pan, into a medium sized bowl and continue to simmer the milk/stock, until it coats the back of a spoon, then remove from heat, check seasoning and cool down.

Add 1 cup defrosted frozen peas to the cooked vegetables and all the chicken meat cut into bite sized pieces.
Add 1/2 cup minced parsley (optional) 
Pour over the cooled down cooking liquor.
Pace in containers and cool completely, cover tightly then leave overnight in fridge for flavors to bloom.

Next day place the cooked pie filling (there will be less liquid visible as the chicken & vegetables will have soaked some of it) into greased/buttered pie dishes (I used four 8x3x2inch dishes)

BEFORE MARINADING OVERNIGHT

AFTER MARINADING OVERNIGHT

 and top with pastry, milk or egg wash, pierce with tines of a fork, ( I LIKE TO ADD DRIED THYME TO THE TOP OF MY SAVORY PIES, for another level of flavor, this is optional) and bake in 375f oven for 30-45 mins until golden brown.

This is a wonderful comfort dish and made this way, it cannot be beaten.

Serve warm or at room temp. and as it contains all the potatoes and vegetables it is a ONE POT MEAL.


Variations: add whatever vegetables you have on hand; You may add white wine or dry sherry; instead of a pastry cover try mashed yams or mashed potatoes; you may finish the sauce off with single cream, but this is before baking takes place.

HOT AND SOUR SOUP WITH CHICKEN; SPICY EGGPLANT SZECHWAN-STYLE; CHICKEN FILLED LETTUCE CUPS; HOT AND SOUR SOUP WITH CHICKEN...CELEBRATING THE CHINESE NEW YEAR OF THE MONKEY..making everything from scratch

Hot and sour soup made with  chicken stock, using the bones & skin, from the removal of the breasts for the chicken & lettuce wraps and the thigh meat for this soup and the eggplant dish. Traditionally Chinese chicken stock uses chicken feet for a more gelatinous stock..finished with swirled beaten egg.

The chopped dark meat chicken for the eggplant dish, rather than saute the eggplant in oil I am poaching it in the chicken stock and sherry cooking liquor. Lots of cracked pepper, garlic and fresh ginger here.

Szechwan style spicy chicken and eggplant

Above and below large eggplant pieces in sea salt to remove any bitterness

Red bell pepper and carrot soup

Chinese style chicken stock, ginger, garlic and cilantro with chicken bones and skin, will simmer for 1 hour, do not break the bones as this clouds any stock.

5 spice powder, garlic, fresh ginger, mushrooms, chicken stock, dry sherry and hoisin sauce..chicken for the Romaine lettuce cups..topped with fresh cilantro

Tomorrow is the beginning of Year of the Monkey, and this menu celebrates it in a grand style..always when cooking Asian food, use the freshest ingredients and cook quickly..also it is best and safe to trim a whole chicken yourself rather than buying pre-ground or chopped chicken..this way you get the bones fresh for the stock. To finely chop chicken, and no mince it, remove  from the bones and remove any fat and sinew/skin cut into bite sized pieces then pulse in a food processor until the pieces are smaller but not minced. This way it cooks "clean" and you cannot mistake fresh chicken in any dish.

I have added red bell peppers to some dishes as red is the Chinese color of good fortune and it represents FIRE which burns away negativity..sensible really.

Happy New Year

Chinatown, Los Angeles this weekend

CHICKEN PAPRIKASH RECIPE..flavorful without any SPICY heat

Here is a great recipe that may be made with skinless chicken pieces, or all legs and thighs or a 3 pound bird (cut into portions and skin removed to cut the fat).
Serves 4-6
Perfect recipe for mid week or a fancy dinner party.
This is a one pot, make on the stove recipe.

1x 3-4 pound young chicken cut into portions, make 4 pieces out of the breasts, leave the bones in. (allow 1 drumstick & thigh per person or 1 breast cut in 2 per person if using pre-cut chicken pieces)
2 tbsp butter or margarine (do not use oil as it makes the sauce too thin) 
2 cups chopped onion
3 cloves garlic smashed and minced
2 tbsp smoked paprika ( may use regular sweet paprika, but smoked gives a better flavor..tastes fire cooked)
1 tbsp flour
1 tsp sea salt
1/2 tsp ground black pepper
1 cup canned chopped tomatoes in juice
1 cup chicken/vegetable stock or water
1 cup dairy sour cream or plain yogurt
1 tbsp minced fresh parsley
1 pound  wide (egg) noodles


Method:

 in a deep large skillet/wok/Dutch oven (lidded casserole)..heat the  butter and add the chopped onions and garlic and sweat slowly top with a lid.
Add the paprika and flour and cook for about a minute, stirring well.
Add the seasoning and the canned tomatoes, & stock and mix well especially on the bottom of the pan to prevent burning.
Add the skinless chicken pieces, and cover them with the sauce.
Cover tightly and simmer for 30 mins.
Turn the pieces, and stir well, then simmer for a further 15 mins., no lid.
Cook the noodles following label instructions, and drain ..place on a warm serving dish/platter.
Gently remove the chicken pieces with a slotted spoon onto the noodles, keep warm.
Check the sauce for seasoning.
Stir in the sour cream and parsley. Pour half the sauce over the chicken and serve the remainder in a sauce boat.
Sprinkle with ground paprika and serve .

Traditionally chicken livers are also used, these (1/2 cup) may be added when the chicken pieces are turned after 30 mins..

Variations:
 You may add some white wine, chopped mushrooms, fresh young spinach or kale 15 mins before serving.

 

19TH CENTURY RECIPE: BOBOTIE..never heard of it?...well you are missing out on something fantastic

This is a very economical dish that easily feeds 3-4 with mashed potatoes and greens

2 thick slices bread
1 cup milk
1 cup minced onion
2 tbsp butter 
1/4 cup raisins
1 pound raw, lean, minced beef
2 tbsp shredded or chopped almonds (or any chopped raw nut)
2 tbsp wine or apple juice
2 tsp sugar
1 tbsp curry powder
1/2 tsp sea salt
1 tsp any dried herb of choice (thyme, oregano, basil, mint)
ground black pepper to taste
2 tsp lemon juice
2 large eggs beaten

PREHEAT OVEN 350F MIDDLE SHELF

1 WELL BUTTERED DEEP OVENPROOF CASSEROLE

Method:
1) Soak the bread in the milk, and then squeeze out excess, put bread aside.. keep the milk for later.

2) Saute the onion in the melted butter, then add the bread, dried fruit, beef, almonds, wine, herbs, salt & pepper, cook through then add the curry powder and lemon juice, cook for 2-3 mins then  remove from heat & add 1 tbsp beaten egg.

3) Pour into the buttered casserole.

4) Top with the remaining egg &  milk mixed well together.

5) Bake 1 - 1 1/2 hours or until top is golden and set.

Serve warm from dish or allow to cool and serve in slices at room temp.

Variations: add any fresh chopped vegetables when you first saute the onions.
This is also wonderful when cooked dried legumes are added along with the  herbs and flavorings.
I imagine this dish originated in India, and may have originally been vegetarian, so go ahead and omit the beef and use any cooked beans, chickpeas, navy beans, red kidney beans, the results will be just as good and more healthy.
This is wonderful when you mix 2 tbsp peanut butter in a little milk  and add this before baking.

 

HOW TO COOK AN OX TONGUE the OLD ENGLISH way

Love it or hate it, OX Tongue is still considered a delicacy and is a gorgeous cut of meat when prepared properly.
It is widely used in Hispanic cooking and is often a meat used in tacos and burritos.

It is ANOTHER mystery meat and a lost art in home cooking.

Very high protein, tender and low fat. A very highly flavored and  rich meat, a little goes a long way. Easy to freeze, slice/cut into chunks and wrap in wax paper them cling wrap and foil.
 Great for sandwiches and stir frying, and like I mentioned, makes a great filling for tacos or wraps.

1 ox tongue

2 large carrots

2 large onions

1 whole head of garlic (optional)

2tsp ground nutmeg or mace

3 bay leaves

2-3 tsp sea salt ( depends if the tongue has been salted by the butcher, if it has omit the salt)

10 whole peppercorns

2 stalks celery

Method:

1)Soak the whole tongue in clean water for 24 hours, weigh it down so it is covered in water.
Change the water after 12 hours.
2) Drain the ox tongue and place in a large saucepan, cover with fresh water and bring to boil.
Skim off any scum that floats to top.
Add the vegetables roughly chopped and the head of garlic whole. Add the herbs and spices too.
Do not add salt at this stage.
3) Bring back to rolling boil, cover and simmer on high for 3-4 hours or until the small bones in the end of the tongue can be easily removed.
Check seasonings in the cooking liquor, adding salt and more peppercorns as needed.
4) Remove from heat and allow the tongue to cool in the cooking liquor.

5) Remove the tongue from the liquor, and skin it, remove any fat, bone or gristle.  Place in a high sided pot or cake tin, curling it to fit tightly in the tin/dish.
6) Add a cup or 2 of the cooking liquor, and place a plate over the top with a heavy weight.
7) Put in a cool place/fridge and leave for 24 hours as is.
8) turn onto a plate and serve..sliced for sandwiches, thick chunks for tacos/ wraps & etc.

This is great slowly heated in a rich tomato sauce
Treat like a cooked ham, keep cold until use.

It can also be left in it's original shape and sliced, without curling it.

The leftover cooking liquor can be used for soups and stews if it is not too salty.

Happy, Healthy and Economical cooking.

POTTED BEEF & POTTED CHICKEN RECIPES..great for sandwiches/Perfect for teatime or suppers

This first recipe is a great way to use up any cold roast beef, ham OR chicken.

POTTED BEEF/MEAT
The recipe has been around for hundreds of years in the farms of The North of England...just use whatever you have on hand and add spices of choice.
It HAS to be topped with melted (NOT clarified) butter as this forms a protective seal on the top.

Grind/mince/process the cooked boneless and skinless meat twice to get a fine mix 

Then blend this with a quarter of the weight of meat with softened butter

adding 1/2 - 1/4tsp ground nutmeg or mace to every 1 pound of cooked meat
Mix it very well with a wooden spoon ( don't use a food processor as you don't want to slice the meat anymore), but you have to beat the butter INTO the meat.

Season this with crushed or ground black pepper.
Pack into small jars and seal with melted butter (1/4 inch from the top of the jar).

Seal with a lid and store in a very cold place  this stays fresh without breaking the seal for about 1 month if stored in a fridge/very cold pantry.





POTTED CHICKEN & HAM
 This is a wonderful sandwich spread, especially for tea/supper time.

1 boiling fowl or 4 whole chicken legs
1 ham shank (optional)

water
 whole onions, ribs of celery and carrots ( these are optional and help flavor the stock, but will not be used in the potted chicken)
Fresh herbs of choice..sage, bay laurel, thyme, oregano & etc...again these are just to flavor the meat.
Sea salt & Ground black pepper to taste

In a large heavy bottomed pan,place the washed chicken/chicken pieces, and just cover with water adding herbs and vegetables of choice.
Wash the ham  Shank and place in pot as well.
Cover with a tight fitting lid and simmer on medium low  until the meat falls off the bones..this might take 1-2 hours.
You may have to replenish the water as it cooks too, but do not over fill the pan with water, you need a good flavored stock.

Remove the cooked meat from the pan, strain the stock and set to one side.
When cool enough to handle, remove all the meat from the bones, also removing any skin. fat and gristle.
Set aside the meat to cool down, then mince/grind/process until very fine.

Place the meat in a medium bowl and add seasonings to taste.
Then add quarter the weight of meat with softened butter and beat well, then add some of the  cooled chicken stock, until you have a spreadable paste.
Pack into clean jars, up to 1/4 inch from top.

Seal with melted butter and store in fridge or a very cold pantry.
This is for the tea table, also makes a great gift.
 

FRUGAL LIVING ......IT UP!! "BARCELONA LOAF"; "MEXICAN" STYLE CHICKEN; CHICKEN "TOAD IN THE HOLE"; SIMPLE RECIPES USING SMALL AMOUNTS OF MEAT OR FISH THAT FEED 2-3

 "BARCELONA LOAF" , "MEXICAN" STYLE CHICKEN, CHICKEN "TOAD IN THE HOLE".
 

HERE ARE 3 SIMPLE IDEAS FOR USING ANY LEFTOVER COOKED CHICKEN OR ANY OTHER COOKED MEAT, CANNED MEATS, EVEN COOKED SAUSAGES WORK!
RATHER THAN GO FOR THE OLD TRADITIONAL CHICKEN SALAD, SOUP OR A CURRY, TRY THESE FOR A WELCOME CHANGE.
EACH RECIPE SERVES 2-3 AND EACH USES A MINIMUM OF 8OZS/1 CUP SLICED OR CHOPPED COOKED CHICKEN.
THESE RECIPES ARE TRIED AND TRUE FROM 1950'S AMERICA.
THESE ARE PERFECT FOR PEOPLE ON A FIXED INCOME OR STUDENTS AND ALSO WORK WELL WITH MY BOOK "TRIM YOUR WASTE",  AVAILABLE ON www.amazon/kindle.com 
which is packed with easy money saving recipes.

BARCELONA  LOAF

1 CUP COOKED AND CHOPPED CHICKEN

1 CUP COOKED RICE

1 BEATEN EGG

1/4 CUP BREADCRUMBS ( 1 SLICE BREAD GRATED)

1/3 CUP TOMATO JUICE OR 3 TBSP TOMATO KETCHUP

dash paprika pepper 

1/2 ONION, FINELY MINCED

2 STALKS CELERY MINCED

1/2 GREEN PEPPER MINCED

dash Worcestershire sauce or Hot sauce

Method:
Mix everything together well, in large bowl.
Pour into a well greased loaf pan or deep oven proof casserole dish.
Bake in preheated 350f oven on a lined cookie sheet for 35 mins.
Remove from oven and wait 10 mins then loosen sides with a knife and un-mold serve with a salad, baked beans or mashed potatoes.




MEXICAN STYLE CHICKEN

serve with cooked rice or salad

1 cup cooked chicken, chopped
1tbsp oil
1/2 onion minced
1/2 green pepper minced (or a bottled roasted pepper minced)
2 cloves garlic smashed and minced
2tbsp flour
1 cup water or chicken broth
1 x 8oz can chopped tomatoes
1x 4ozs can* chopped or sliced mushrooms
1/2 tsp sugar
salt and pepper to taste
hot sauce/chili powder to taste  
1/2 tsp dried oregano

* or use fresh mushrooms

Method:

Heat the oil & saute the peppers with the onions.
Cook until the onion is opaque.
Add the flour, then the chicken broth and stir well to avoid lumps.
Add all the other ingredients except the chicken and make a smooth sauce.
Check seasonings.
Place the chopped chicken in a buttered oven proof dish and top with the vegetable sauce.

Bake in a preheated 400f oven for 30 mins, loosely covered.
remove from oven and wait 10 mins before removing the cover.
Serve hot

CHICKEN TOAD IN THE HOLE..this is great for a lunch/brunch serve with any cooked vegetables

1 cup cooked chicken
2tbsp melted butter or margarine

1 cup all purpose or whole wheat flour
1/4 tsp baking powder
1/2 tsp sea salt
2 eggs well beaten with 1 cup milk
2tbsp oil
1 cup leftover gravy or cream of chicken soup (not condensed)..warmed up.

Place the chicken pieces in a greased  baking dish and drizzle with the melted margarine.

Mix together the flour, salt, baking powder, then whisk in the egg and milk mix and  the oil.
Whisk until it is smooth and no lumps, the batter should have the consistency of single/pouring cream.

pour the batter over the chicken, and bake in a preheated 350F oven uncovered on a lined baking  sheet  for 25-30 mins.

Serve  warm for the dish with gravy or chicken soup.

Variations for any of these recipes:
use any freshly cooked meats or fish (as long as they are home cooked and have been properly stored)

use any fresh or dried herbs of choice.

Substitute hot sauce or Worcestershire for plain old salt & pepper in any recipe.

These are great ideas to live better, save more $$$$$$'s and also stop filling landfills with food..TRIM YOUR WASTE always.