I could never believed I could make noodle without using flour, but using zucchini instead, I was surprise it is delicious when you pairing with a flavorsome broth, I couldn’t resist to use up my frozen chicken broth that I save it whenever I have some spare time in hand, I made them from scratch. Don’t be shocked with my freezer as I kept roasted chicken bones, a friend of mine keep saying I kept plenty of “animal corpse” in my freezer like those science fiction story. Well, you will be amazed by it, you could rustled some food out from those “corpses”. I don’t always prepare of stock from scratch, nevertheless keeping some reliable stock cube in the larder is useful when you just can’t face cooking from scratch.
This isn’t a recipe, is an idea. Sometime you will just need a bowl of hot soup to going through your stomach. I have a urge to use up cut ingredient that as been in the fridge for few days when I see the fridge have some empty space then I will be happy. I started off by chuck the frozen stock into a pan with low heat to let the stock melt gradually. Meanwhile I spiralized the zucchini into spaghetti form and place them into a dry bowl. When the stock is ready I will tumble in some chopped broccoli and tip in handful of frozen pea. If I feels like making the soup cloudy, then I will separate an egg, pour the white into soup then turn the heat into low, disturb that liquid by stirring it, let the egg white break into small bits. I will finally drop the egg yolk and let it cook about 1 minute in the abandon water. Finally remove the pan from the heat and place the zoodle into a serving bowl and pour the soup into the bowl, you could sprinkle some chopped spring onion, this look like a Chinese noodle soup.
There many way of prepare this, you could do this. I certainly like it with the broth base, it is such comforting when the warm broth and zoodle met in the bowl. Beside that, during this tough time of pandemic, mindful eating was been talked a lot, I do think of starting a plant-based with mindful cooking, often people talk about mindful eating but not mindful cooking. I think gradually adding plant-based ingredient into my meal will be a surprised that how much plant-based food can be beneficial. Even I switching myself from meat eater to plant-based I though I shift from this zoodle chicken broth.
I was away from my blog for a long time, I been trying varies cooking and recipe. I’m currently down to Keto meals that going to make some different in my daily diet, to improve my health in general. This is the first keto meal I cooked, and I’m absolutely loving it, no other dietary will advise you to having fat like nobody business. It does look like Indian dish with that vividly red and creamy curry. The thickness of the sauce is the one to dive in, I even using spatula to clean the saucepan. as it was so delicious I eat it straight from the saucepan. Here is the recipe for your adventure.
- 4 x 115g chicken breast, skin-on
- sea salt
- freshly ground black pepper
- 1 tbsp olive oil
- 118g chopped sweet onion
- 120ml double cream
- 2 tsp smoked paprika
- 120g sour cream
- 2 tbsp chopped fresh parsley
- Lightly season the chicken breast with salt and pepper.
- Heat up a large skillet over medium-high heat with the olive oil.
- Sear the chicken on both sides until almost cooked through, about 15 minutes in total. Remove the chicken breast to a plate to rest.
- In the same skillet, add the chopped onion and saute until tender, about 4 minutes.
- After the onion is tender, stir in the double cream and paprika and bring the liquid to a simmer.
- Return the chicken breasts and any accumulated juices from the plate into the skillet and simmer the chicken for 5 minutes until completely cooked.
- Finally stir in the sour cream and then remove the skillet from the heat, continue stir until the sour cream is fully incorporated.
- Serve topped with the freshly chopped parsley.
I hope you will not eating straight from the skillet.
I found this is very pleasingly good, very enjoyable. Children loves it and they will lick their fingers too then you will know that is really nice. I think this a summer food that you can enjoying sitting outdoor with your friends and the children. Once you have these drumstick pile up it going to look like a feast, effortlessly to prepare and the kids is going to love you for that.
- Place the chicken drumsticks in a large freezer bag, and add buttermilk and 60ml of oil.
- Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.
- Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.
- Leave the buttermilk-marinated chicken in the fridge ideally overnight or our of the fridge for at least 30 minutes and up to 1 hour.
- Preheat the oven to 220ºC. Take the chicken pieces out of the bag, shaking off the excess marinade, and then arrange them in a roasting pan lined with aluminum foil.
- Drizzle over the 30ml remaining of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.
If you couldn’t find buttermilk you can use plain yogurt, the reason I add this ingredient is because it keeping the tender the meat. You may find I add maple syrup, it may sounds odd to have it, but it is simply to counter the tang of the buttermilk and it helps to bronze up the meat during the roasting, don’t worry the sweetness of the maple syrup it is not sweet, it sort gave bit of stickiness on the skin; by the time I finished the drumstick I felt like I am back to my childhood, I not even realized it until I licked my fingers. Oppps! That’s delicious.
Dried morel mushroom is more flavoursome than the fresh one, I loved the chicken that enjoying the wine creamy bath, the flavour that go very with morel mushroom.
- 4 medium size leeks, outer leaves removed,washed and cut into 2cm pieces
- 1 tbsp unsalted butter
- pinch of salt
- Drain the morel, squeezing to extract as much of soaking water as possible, making sure you reserve the water.
- Pass the morel liquid through a fine sieve or muslin to remove any grit. Makesure out 50ml the liquid for making the sauce later.
- Wash the morels again in plenty of water to remove any sand. Drian and squeese any excess water from the morels. Chop them roughly and set aside.
- Season the chicken breast with salt and pepper.In frying pa, melt the butter over medium heat until it is foaming.
- Add chicken breast and colour lightly for 3 minutes on each side, remove from the pan and reserve.
- In the butter remaining in the pan used to cook the chicken, soften the soaked, cleaned morels and button mushrooms for 1 to 2 minutes and season with pinch of salt. Add the boiled wine or sherry, morel juice and double cream.
- Bring to the boil and place the chicken breasts back into the pan. The cream sauce must cover the chicken breast. Lower the heat to barely a simmer and cook for 7 to 10 minutes depending the size of the chicken breasts.
- Remove the chicken breasts from the pan and keep warm. Turn the heat up to boil the sauce and cook until the volume of liquid has reduced so that it coats the back of the spoon. Taste and salt if necessary.
- For the leek, while the chicken breasts are cooking, bring 200ml water, the salt and butter to the boil. Add the chopped leeks, cover with lid and cook on full boil for 3 minutes.
- Drain the leeks. You can serve them as they are, or add them to the morel sauce at this stage.
- Place the chicken breasts into the sauce to reheat for 2 minutes. Taste and adjust the seasoning if required.
- To serve, place the chicken breasts and leeks on a large serving dish and pour the morel sauce generously over.
Allow your guests to help themselves, they will very appreciated it. I some left over of the sauce that I going to make something out of the sauce. When you think about it, in those granny day leftover always the best ingredient to rustled up with, when you have no time but still fabulous to eat. That is what leftover all about.
I love the colour of this dish, it’s a happy looking plate for my dinner. I don’t know if I can call this a British roast, as the beans have been cooked in a French method, so these two country haven’t been talking to each other for centuries.
For the bean
For the roast
- 1 chicke Thigh
- 5 Strips of bacon
- 20 g salted butter, slightly soft
- 1 tbsp of dried rosemary
- Preheat the oven to 190°C
- Loosen the skin of the chicken, rub the chicken skin and underneath the skin with butter, put it into roasting tin, set aside.
- cut the bacon into short strips and scatter around the chicken. Sprinkle the dried thyme on top. Then place into the preheated oven for 25 minutes, until golden brown.
- Meanwhile the chicken is cooking in the oven. Bring 700ml of water to boil the add in the salt.
- Cook the bean uncovered for 2-3 minutes, according to size of the bean.
- Drain and pluge them into cold water for 5 minutes, to arrest the cooking process, then drain again. Reserve. if you want to dry it with salad spinner or with paper towel.
- Heat the butter and 1 tablespoon of water together to emulsify. Mix in the beans, season with salt and blackpepper, and cook for 1 minute.
- Place the cooked bean on serving plate as a base, remove the chicken from the oven, place cooked chicken on top of the bean, then place the bacon around.
Serve one, I’m happily eating it. I hope you will enjoy it the same way I did too, is devine. I loved this way of method of cooking the French bean, because it kept the green. Even my cat can smell the tasty food in the kitchen and she been meowing her head off again. Obviously she can’t have it!
I’m not been cooking for nearly a week now, I feeling is bit not right when the kitchen is quiet. Beside there was a time after I cook a supper and had enjoyed it, I just realised the water supply had stopped. I can’t do my washing up, I nearly scream.
I think this is one of the comfort food that I can easily make it. As I always will keep some pastry in freezer, it come in very handy when you need something that.
For puff pastry (375 grams all-butter puff pastry sheet (23 x 40cm / 9½ x 9½ inch)
For the chicken filling
- 3 rashers streaky bacon (cut or scissored into 2.5cm / 1 inch strips)
- 1 tsp garlic infused olive oil
- 125 g chestnut mushrooms (sliced into 5mm pieces)
- 250 g chicken thigh fillets (cut into 2.5cm pieces)
- 25 g plain flour
- ½ tsp dried thyme
- 1 tbsp butter
- 300 ml hot chicken stock
- 1 tbsp Marsala
To make the puff pastry
- Pulse the flour and salt together in the processor, then add the butter and pulse 3-4 times, the butter should be cut up but still be in visible chunks.
- Add a squeeze of lemon juice and the iced water, and pulse till the pastry begins to form a ball, then tip out onto the bench and form a ball. Wrap tightly in cling wrap and rest in the fridge for 30 minutes.
- Dust the benchtop with flour, then roll the pastry into a long rectangle into a long rectangle three times longer than it is wide, then fold it in three like a business letter. Roll out again to the same length and repeat the fold and roll another 2 times (not rolling out after the last fold).
- Wrap in cling wrap and rest in the fridge for another 30 minutes before using it to allow the gluten to relax.
To make the chicken filling
- Preheat the oven to 220°C/gas mark 7/425ºF. In a heavy-based frying pan, fry the streaky bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the streaky bacon.
- Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the streaky bacon-and-mushroom pan before adding the floury chicken and all the flour left in the bag. Stir around with the streaky bacon and mushrooms until the chicken begins to colour.
- Pour in the hot stock and Marsala, stirring to form a sauce, and let this bubble away for about 5 minutes.
- Take two 300ml / 1¼ cup pie-pots (if yours are deeper, don’t worry, there will simply be more space between contents and puff pastry top) and make a pastry rim for each one – by this I mean an approx. 1cm / ½ inch strip curled around the top of each pot. Dampen the edges with a little water to make the pastry stick.
- Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two pots.
- Dampen the rim of the pastry again and then pop on the lid of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork.
- Cook the pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.
Don’t be fool by the photography, is actual taste so much better. You can skip the pastry making by getting a shop brought pastry is fine with this recipe. Everyone is busy, this is the express way to get satisfied in cooking. Don’t you think?