Chicken noodle soup

Not leftover roast chicken risotto

I'm so bored with being told that you can make a roast chicken last 3 days by making risotto with some of the leftover chicken and homemade stock. For me, risotto is monotonous stodge on a plate.

Go for something light like this healthy soup instead. You'll still have plenty stock left to freeze or use for thick chicken soup, and leftover cold roast chicken is a fine addition to any salad. 

Chicken noodle soup ingredients

 

• 2 bowls homemade chicken stock
• A handful mange tout
• A handful kale leaves, roughly chopped
• 4 spring onions, diagonally sliced
• A splash dark soy sauce
• A tiny splash nam pla
• 1 bruised blade  lemongrass
• 1/2 lime
• 1/2 teaspoon chilli paste
• I nest dried thin noodles
• As much leftover roast chicken as you want to add

How to make chicken noodle soup

1. Bring the chicken stock to a rolling boil in a medium-sized pan.
2. Add the splashes of nam pla and dark soy sauce, together with the bruised lemongrass stalk and chilli paste.
3. Add the noodles then after 1 minute drop in the vegetables and the cooked chicken. 
4. Simmer for a minute or 2, until the chicken is warmed but the vegetables remain crunchy.
5. Remove from the heat and ladle into individual bowls, then squeeze 1/4 lime into each bowl.

Thick chicken soup

For this soup I used the leftovers and stock from New Year's Eve's roast chicken with tarragon, so if you don't have any tarragon wilting in your fridge you can do without. 

  Thick chicken soup ingredients

• About 700ml homemade chicken stock
• 1 large leek
• 1 large banana shallot
• About 200ml milk
• 2 tablespoons crème fraîche
• 1 handful cooked chicken per person
• About 3 sprigs tarragon
• 1 medium potato

How to make thick chicken soup

1. Heat a little rapeseed oil in a large pan.
2. Finely chop the shallot and leek, add to the pan and sweat gently till soft.
3. Add the stock to the pan.
4. Peel the potato, chop into small cubes and add to the pan.
5. Bring to the boil then simmer gently for about 20 minutes.
6. Chop the tarragon very finely and add to the soup along with the milk and crème fraîche.
7. Simmer for another 10 minutes - the potato should have collapsed completely and the soup thickened. If the soup is not as thick as you'd like, turn the heat up a little and continue to cook till it reduces and thickens.
8. Add the cooked chicken, torn into pieces, just before you want to serve the soup to warm through. 

If you've made a big batch of soup to freeze or have later and only want a portion or two now, heat just enough soup and chicken as you need in a separate pan - if you heat then reheat the chicken it will get tough and taste awful. 

Salami and vegetable pasta with feta

Another really quick and easy pasta dish that can be ready in the time it takes your pasta to cook (unless you use fresh pasta which cooks in 2 minutes).  

Pasta with salami, vegetables and pasta ingredients

• 1 medium or 2 large fresh plum tomatoes, chopped into 8th or quarters
• 1 large handful frozen grilled mixed veg (from Waitrose, others may exist, I haven't found them if they do)
• 1 large slice from a pack of feta (or half fat feta), crumbled
• 1-2 tablespoons homemade pesto
• 4 or 5  salami (I used a few slices of mixed salami from Aldi - some were actually a bit spicy)
• Enough spaghetti for 2 people 

How to make salami and vegetable pasta with feta

1. Put the pasta in a pan of boiling water and cook for 2 minutes under the cooking time stated on the packet.
2. While the pasta is cooking, heat a frying pan to a high heat then add the frozen vegetables.
3. Cut the salami into strips. 
4. Cook the vegetables for a a few minutes till cooked through then turn off the heat.
5. Add the tomatoes and salami to the vegetables and stir through. 
6. Drain the pasta then tip it back into the pan and stir through the pesto.
7. Add the vegetables and feta to the pasta and stir through.

Smoked mackerel and potato cakes

Smoked mackerel with potato cakes

Not for lunch, but a lovely supper that uses up any leftover mashed potatoes you might have. (Being from the North, I hate waste.)

I used the following quantities for 2 people, and ate far too much - I could have happily done with half the amount. Admittedly I served this with a corn on the cob, which was wholly unnecessary. The potato cakes need a lot of oil too, so this is more of a mid-week indulgence than a healthy supper. I don't think you should add any flour to potato cakes - this may help keep them in one piece but their taste will be spoiled.

Ingredients for the potato cakes

• Approx 250g cooked mashed potato
• About 30g goat's cheese
• About 2 tablespoons chopped flat leaf parsley

To serve with potato cakes

• 1 pack smoked mackerel fillets (ie 4 fillets)
• 4 cornichon (small gherkins), chopped
• 10 baby plum tomatoes

 

Optional vegetables to serve with potato cakes if you're greedy (like me)

• Greens
• Corn on the cob

Method for making potato cakes with smoked mackerel

1. Add enough rapeseed oil to cover the bottom of a large frying pan then heat till hot.
2. Heat the grill to medium, ie about 230 degrees C.
3. Add the finely diced goat's cheese to the mashed potato.
4. Stir in the parsley.
5. Season well with tons of salt and black pepper.
6. Shape the potato mixture into 4 equal sized balls, then flatten ball to give flatish cakes.
7. Lower each cake into the hot oil in the frying pan.
8. While the cakes are cooking, line a baking tin with tin foil, pour in a small drop of rapeseed oil and spread this all over the tin either with your fingers or a pastry brush. 
9. Add the smoked mackerel to the lined tin along with the baby tomatoes and scatter over the chopped cornichon.
10. Place under the grill for about 5 minutes till the fish is warmed through and the tomatoes are bursting. 
11. Once the underside of the potato cakes are crispy, carefully turn them over to brown the other side.
12. Boil the kettle, then fill a large pan with the boiling water, and place on hob.
13. Remove the thick vein from the centre of the greens' leaves, cut into even sized pieces and place in a bamboo steamer. 
14. Put 2 plates in the oven below the grill to warm.
15. Lower the corn cobs into the boiling water and add a little salt.
16. Boil for about 4 minutes before placing the bamboo steamer over the pan and steam the greens for another 2 minutes. 
17. Remove everything from the pans/grill and transfer to the warm plates to serve.
18. Add a small drizzle of rapeseed oil to the corn on the cob, plus plenty of salt and pepper. 

 

Potato cakes cooking

Blackberry jam

Despite warnings of heavy rain, yesterday was a beautiful sunny autumnal day with only a small shower. I went out picking blackberries, which were perfect, if a little on the small side. This does mean though that they have even less pectin than slightly under-ripe blackberries which are best for making jam.

I based my jam recipe on the one in delicious. magazine but made a few tweaks. This, it turns out, was a mistake - my jam is more of a thick paste. Here is the recipe I used:

Blackberry jam ingredients

• Just under 2kg blackberries
• 2kg preserving sugar
• Juice and rind of 6 lemons

How to make blackberry jam

1. Remove any stalks and dirt from the blackberries but do not wash them or they will become soggy.
2. Place in a preserving pan.
3. Grate the zest from the lemon and squeeze out the juice - add both of these to the pan.
4.  Put on a low heat and stir regularly for about 5 minutes, till the blackberries have released their juice.
5. Add the sugar to the pan and stir for about 10 minutes until the sugar has dissolved. 
6. Increase the heat and boil for about 15 minutes.

 

I actually took out a teeny tiny pots' worth of blackberries to have with my breakfast cereal but since the blackberries were so ripe I thought the slight discrepancy in the blackberry/sugar ratio would help the jam set. Having dropped my sugar thermometer into the jam I couldn't tell whether it had reached the setting point, but since it looked far too runny,  I continued to boil for about 15 minutes. I potted the jam while warm as directed. 

The next day I checked the jam and it was practically solid, with a slight hint of toffee flavour. I unpotted it all back into the pan (resulting in a bent spoon) and added a little water. After cooking gently for about 10 minutes I repotted the jam into resterilized jars. Clearly it still had a slight burnt sugar taste but was slightly runny so at least can be spread on toast. But it's not right, and I feel I have wasted nature's bounty. 

Just back from holiday spaghetti

O is obsessed with spaghetti. On a recent trip to Bruges he claimed it was 'the Venice of the North', famous for its spaghetti. Sadly, he didn't manage to have any spaghetti while in Bruges, so I made some for him the day we got back from holiday.

Spaghetti with sundriend tomatoies

Since we'd only been away for a couple of days I had some parsley and an onion to hand. The beauty of this recipe, though, is that you can still make it using only store cupboard/freezer ingredients in a matter of about 20 minutes from start to finish. 

 Easy, speedy spaghetti ingedients

• 6 sundried tomatoes in oil
• A handful flatleaf parsley, finely chopped
• A handful toasted pine nuts
• 1/3 pack low fat feta cheese
• 1 onion
• 1 garlic clove
• 3 rashers streaky smoked bacon 
• Enough spaghetti for 2 people

How to make easy, speedy spaghetti

1. Heat a large frying pan over a medium heat.
2. Fill the kettle and switch it on to boil. 
3. Add the bacon to the frying pan and cook till crisp then remove from the pan.
4. Chop the onion in half, peel, then slice each half into thin slices.
5. Turn down the heat under the frying pan and add the onion. 
6. Fill a large pan with the boiled water from the kettle, add a little salt, then add the spaghetti.
7. Refill the kettle and put it on to boil. 
8. Cook the onion till slightly caramelised, ie do not move around too much. Add a little olive oil if there is insufficient fat from the bacon left in the pan.
9. Finely chop the garlic or crush using a garlic crusher and add to the pan.
10. Continue to cook for a few minutes taking care not to let the garlic burn. 
11. Using kitchen scissors cut the sundried tomatoes into small pieces then add to the frying pan.
12. Drain the pasta once it it al dente - this will probably be about 3 minutes before the cooking time specified on the packet.
13. Rinse the cooked pasta with just boiled water from the kettle and shake the colander to remove most of the water. 
14. Return the pasta to the pan you cooked it in and tip in the contents of the frying pan. 
15. Add the feta, crumbled, the chopped parsley and the pine nuts.
16. Toss together with the spaghetti and serve.

Apple chutney x2

I have almost given up blogging, it's been so long since I posted anything. Yesterday, I almost gave up cooking, having experienced several culinary disasters:

1. Over-set chutney. Yes, let me just say that again: over-set chutney. How on earth did that happen? I have never, ever over-set chutney before in my life. And, according to Google, neither has anyone who has ever published anything on the web. But the apple, chilli and ginger batch I made on 1st October has over-set, bearing an striking reseblance to jam.

2. Over-set crab apple jelly. Crab apple jelly seems like more faff than its worth. Cleaning, boiling, straining then cooking. Never again. Jams are not for me. I am sticking to chutney from now on (which I will NOT over-set again).


3. Mutton curry without the mutton. I left the mutton in the fridge instead of the freezer for too long and had to throw it out (it went to the foxes, not the bin). But by this time I'd made the curry sauce, so I ended up with a sauce-only curry sauce

On a more positive note, here's a chutney recipe that does appear to have worked. The apples for this one were courtesy of Tanya's friend Diana. 

Apple chutney #2 ingredients

• 2kg peeled and cored apples, cut into smallish chunks
• 5 medium onions, roughly chopped
• 1 litre cider vinegar
• 500g sultanas
• 1kg soft brown sugar
• 1 tablespoon mustard seeds
• 1 chilli, chopped finely
• 1 double thumb-sized piece root ginger, grated
• 1 teaspoon peppercorns
• 1 cinnamon stick, broken in half
• 1 teaspoon cloves
• 1 tablespoon allspice berries
• 2 teaspoons salt
• Juice 1/2 lemon

How to make apple chutney

1. Put everything in a preserving pan, bring to the boil and then reduce to a simmer. 
2. Continue to cook until thick, but not too thick.
3. Turn off the heat and leave to cool down a little.
4. Pot into warm sterilized jars.
5. Label before you forget what it is.

Apple chutney #3 ingredients

• 2.5Kg apples
• 7 onions (just under 1kg)
• 800g raisins
• Approx 1.25 litres malt vinegar
• 1 tablespoon ground ginger
• 1 tablespoon ground coriander
• 1 tablespoon hot paprika
• 1 tablespoon salt
• 1 tablespoon brown mustard seeds 

Make the chutney as for Apple chutney #2