VALENTINE'S DAY: SPECIAL OCCASION CHICKEN

Special treatment and a good-quality bird makes this sensational chicken a worthy rival to Valentine's steak

Incredible roast chicken on bread croutons and salad - so good you won't want to share.

On a scale of 1-10, this comes in at 10 & 1/2!  

Trust me.  This classic recipe* with a 67 twist is gorgeously indulgent.  In normal times, eating chicken healthily involves self-restraint.  Special Occasion Chicken encourages the consumption of everything that's lovely about chicken even if - whisper it - it's not very good for you, including:

• crispy glistening skin
• rich sticky juices
• crunchy crispy croutons soaked in chicken juices

Loads of salad greens give an impression of healthiness.  Raw salad IS good for you but everything else about this dish is an indulgence.  A little restraint is advised for the fat or cholesterol phobic.  
  
The occasion and the recipe demands the best chicken you can afford.  Organic is recommended but a good free-range bird will also do.  (At least 3 major supermarkets** are selling good-sized organic chickens for £10) 

The chicken, salad and dressing can be prepared in advance but the salad should be prepped no more than a day ahead.   

Cost: min £13'ish
Feeds: 2 for a Valentine's meal with plenty of leftovers to freeze for packed lunches or to share with a crowd with plenty of sides

Ingred:
    good sized organic chicken 
    couple of tablespoons soft butter
    coarsely grated zest of one lemon, pref. unwaxed
    half a small onion
    half a lemon
    2-3 cloves peeled garlic
    fresh thyme (opt)
    pepper & salt

    2 sourdough rolls, each cut in two slices 3/4inch/2cm thick OR four 3/4inch/2cm slices sourdough bread 
    
    200gm/7oz spinach (150/5.2), baby leaves for pref.
    radishes (opt)

    3-4 tbsp good olive oil
    1 tbsp balsamic vinegar
    good pinch salt and 1/4 tsp pepper, pref. coarsely ground
    1 rounded tsp wholegrain mustard
    1/4 tsp sugar, honey or maple syrup (opt but adds pizazz!)

Method:

Advance Preparation (best 1 day ahead; no more than 2)

Chicken

1. Press a paper towel over the chicken to dry skin 
2. Combine soft butter and lemon zest
3. Starting from the top of the chicken breast above the cavity, use fingertips to separate the skin from the chicken; go gently - the skin will tear.  
4. Push the butter under the skin massaging it over the breast and over the thighs.  Save a bit of butter to smear over the wings and other difficult to reach areas
5. Season the cavity with pepper & salt; push in the onion, whole garlic cloves, half lemon and thyme if using 
6. Wrap tightly in a double layer cling film.  
7. Refrigerate in the coldest part of the fridge max 2 days 

Salad (no more than one day ahead)

1. Soak any veg that's not organic in a solution of 9 parts water, 1 part vinegar 20 mins.
2. Rinse; pat dry with a clean tea towel or paper towels 
3. Line a plastic bag with clean dry j-cloths, add leaves; place in the vegetable crisper in the fridge.

Salad Dressing

1. Mix oil, vinegar, mustard, mustard, seasoning and sweetener in a small clean jar with a tight fitting lid
2. Shake & refrigerate

Bread

1. Wrap in cling film 

On the day

1. Remove chicken from fridge; allow to come to room temperature
2. Preheat oven to 180c/350f/gas4
3. Choose a glass or metal baking tray at least 2inches/5cm high which holds the chicken snugly.  Place the tray (without the chicken) in the oven
4. When oven is ready and baking dish is hot, remove from oven; place  roll/bread in the bottom - you may need to halve one slice to fit.  If using rolls, slice a bit off the top to help it sit flat
5. Rest chicken, breast side up, on the bread
6. Bake just below centre of oven 50 mins, turning the back of the tray to the front half way through
7. Using a wide fish slice and tongs with soft ends, carefully flip the chicken over; the breast will now be resting on the bread  
8. Bake a further 15 mins; a temperature probe inserted between thigh and breast should read 75c/165f
9. Place chicken on a plate; cover with foil, then several layers of tea towels; rest 20mins
10. Pour the juices into a jug; keep warm
11. Check the bread.  It should be brown and crisp;  if parts are still soft, cut them off & return to the oven, check every 5-10min until crisped up.  When ready, all the bread can be cut into decent sized croutons 
12. Carve chicken into 10 pieces: 2 drums, 2 thighs, 2 wings (with some white meat attached) 2 breasts removed from bone & divided into 2 chunks each (Freeze carcass and any bones to make stock)
13. Shake salad dressing vigorously; moisten spinach leaves; toss; cover a large platter
14. Arrange chicken and croutons across the spinach leaves
15. Arrange radishes around the edge 
16. Remove as much fat as possible from the juices; serve in a separate jug

*Ina Garten's Roast Chicken with Bread & Arugula 

**67 tested M&S & Budgens whole organic chickens which were exceptional value & Waitrose which did not impress.  Morrisons (untested) organic were the same size & price as M&S 

More chicken on NavBar: Recipes 1/Chicken

Please leave a Comment in the box below

This recipe has been developed by B M Lee/BrightSunEnterprises and may not be reproduced in any form without the author's written permission.  B Lee/BrightSun accept no liability for the consequences of any action taken on the basis of the information provided 

VEGAN PAELLA FOR A SPECIAL OCCASION

Perfect for Valentine's Day: glorious vegan paella  

Exquisitely flavoured & gorgeous to behold: Paella with Tofu, Avo & Almonds
'Would have this anytime but would add a little heat.' Taster  

This Special Occasion vegan paella is designed to please whether you're an ethical eater, a flexitarian or a carnivore.   

Smoked tofu and crunchy nuts replace chicken and fish; the brown rice introduces a nuttiness to the spiced Spanish classic.    

What makes paella special is the key ingredient, saffron.  Nothing else has its delicate smokiness but it IS expensive (made from the threads of special Spanish crocus, it's one of the most expensive foods in the world).  

Saffron makes a dish ultra-special but a little goes a long way.  Small amounts are available at £4; that's enough for 2-3 recipes and it keeps for ages.  (If the budget doesn't run to Saffron, turmeric in small quantities will colour the rice without overpowering it; add half a teaspoon of smoked paprika for a rounded Spanish flavour.)    

67's version is simple, though there's chopping and a number of ingredients together and several steps to follow.  But you can partially cook the paella the night before -- helpful when Valentine's Day falls in the middle of the week.  

The recipe doesn't go overboard on olive oil, and brown rice makes it a high-protein, fibre-rich winner in the health stakes!  

Serves: 3-4 
Cost: around £4'ish, depending on what's in your vegetable drawer.

Ingred:

3/4 cups brown rice, well rinsed 

1/2 green + 1/2 yellow pepper in med dice, mixed and then divided into 2 containers
1/2 med onion in small dice 
1 small clove grated  garlic 

1 1/2 250ml cups/425 ml litre good stock (granules ok) including 1 glass white wine or grape juice  
1/3-1/2 tablespoon saffron

1/3-1/2 small mug fresh or frozen peas 
1 large tomato, de-seeded and in medium dice (75gm/generous 2 1/2oz)
113-175gm/4-6oz smoked or spiced tofu, organic if budget allows, in bite-size pieces

Vegan Paella with Almonds 

1/3 avocado (opt)

Garnish: 
   45gm/1 1/2 oz flaked or toasted whole almonds 
   lemon wedges
   sprigs fresh parsley  

Method:

1. Soak non-organic veg in a solution of 9 parts water/1 part vinegar 20 mins; rinse; drain
2. Place rice in a sieve over a bowl; let cold tap water run over it until it runs clear (3-5 mins).  Pour a full kettle of boiling water over the rice; drain.  
3. Heat a thin layer of olive oil in a large heavy-bottom pan over med-high heat; add onions, sauté 3-4 mins then add one of the bowls of peppers; cook 5-6 mins or until onions are tender.  Stir in garlic.
4. If necessary add a tablespoon oil to pan then the drained rice; stir until rice is coated in oil 
5. Heat stock/wine in saucepan until it reaches boiling point.  Take it off the heat and add saffron; stir until liquid is deep yellow.  Pour over rice & veg.  
6. Bring rice to the boil over high heat; reduce heat to med high until rice is bubbling gently;  cook uncovered 20-25 mins.  The surface of the rice should be pitted with small holes and the liquid almost completely absorbed; if not, cook a little longer.
7. Stir in half the peas, tomato dice and smoked tofu pieces; season with pepper and salt
8. Turn heat to low, cover pan and leave 15 mins 
9. If making this in advance, cool rice one hour then refrigerate.
10. When ready to cook, steam or microwave the rice until hot through (up to 10-15 mins) push the rest of the peppers just below the surface 
11. Scatter the left-over  peas, tomato dice & smoked tofu pieces on top 
12. If using avocado, cut into large dice; squeeze 1/3-1/2 lemon over the pieces, coating them well in juice; season with salt & pepper; gently stir gently into the rice
13. Garnish paella with flaked/toasted almonds, lemons and parsley 
14. Serve with no-butter garlic bread, lightly cooked veg such as green beans, broccoli and asparagus (it is Valentine's Day!) and a yoghurt-lemon dressing
15. To accompany -- Authentic Spanish Sangria -- or 67's recently discovered rose wine*, for diners who believed they didn't like wine.  

Tips:

• If using organic brown rice, cook in plenty of boiling water 20mins; drain, rise with a kettle of boiling water; drain & set aside) 
• Brown rice cooking times.  Organic brown rice takes much longer to cook than ordinary brown rice-- 45 mins instead of 25.  Take this into account when calculating cooking time. 
• Add heat with a finely diced small chilli or a pinch or two of chilli flakes
• How to deal with brown rice 
• Two brands of brown rice 67 enjoys is Amira (Morrisons) & Tilda (Waitrose); they're not organic but as long as they are rinsed in boiling water before or after the cooking process should be fine
• White rice can replace brown; follow packet instructions

*Rose: Coteau Varois en Provence M&S. 

The blogger is not a great wine fan but this was delightful - light, clean, not too sweet or acidic. 
 £3  for 25cl; bottle £8 but not easy to come by.

Historical Note:The word Paella has a romantic connotation: the Spanish say the dish was first prepared by a lover for his fiancee.  The word 'paella' is a corruption of 'para ella', meaning 'for her'.  In the UK no gender would dare claim dominion over the cooking of paella but in Spain, it's usually left to the men!!

This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   B Lee/Bright Sun Enterprises accept no liability for the consequences of any action taken on the basis of the information provided

CHOCOLATE NUT GLOBS, Indulence, Not Healthy

Rich, crunchy, decadent : chocolate, nuts and peanut butter in cookie dough are a perfect Valentine's Day - or any special occasion - Indulgence

'Wonderful chocolate taste with surprise crunchiness.' ' A winner' 'Absolutely gorgeous'. ; Tasters  

Don't make these too far in advance or they'll be gone by the time they're needed!

Special Occasions are nothing without chocolate and these amazing chocolate 'globs' deliver in spades. 

The originals came from tv chef Ina Garten*; 67 adapted the recipe to replace  peanut butter chips** (not a standard supermarket product) with chopped up peanut butter cups***.  

Attempts were made to make them less calorific -- with limited success.  They're full of calories, cocoa butter and sugar -- but in the finest way! 

Intensely rich, the 'globs' give you dark-as-night chocolate, crunchy walnuts, creamy peanut butter and  - should you want it - candied cherries.  All in one mouthful.

Sinful but sensational but they come with a health warning.  Proceed with caution; they're incredibly more-ish.  

Note: 67 made half the globs with cherries and half without; the globs without the cherries were remarkable in their intense chocolateness; the ones with the cherries seemed slightly less sweet though the chocolate continued to dominate 

Cost:  £3.50
Makes: 20 

Ingred:
   55g/scant2oz butter
   85g/3oz dark chocolate chips
   28g/1oz cocoa (not drinking chocolate)

   1 large egg
   1/2 tsp expresso or strong instant coffee granules
   1 tsp vanilla extract

   55g/scant2oz sugar  
   
   1/2 tsp baking powder
   1/8 tsp salt
   25g/generous 3/4oz wholemeal flour

   1/2 cup half walnuts or large walnut chunks 
   85g/3oz dark chocolate chips
   1/3 cup peanut butter chips OR 5 chopped up Reese's peanut butter cups*** in chocolate chip sized pieces 

  small handful glazed cherries, halved (opt)

Method:

1. If using cherries, soak 5 mins in boiling water to remove preservatives
2. In a small saucepan, melt butter, 85gm/3oz chocolate chips & cocoa over a gentle heat until liquid and combined; take off heat, cool 15 mins
3. Preheat oven to 165c/325f/gas3
4. Using electric beater, whisk egg, expresso/coffee powder & vanilla 
5. Add sugar; beat on med speed 2 mins until batter is thick and falls back on itself in a ribbon
6. Slowly beat in cooled chocolate; the result will be very thick
7. Add salt, baking powder & flour; give it a good mix 
8. Fold in walnuts, chocolate chips and peanut butter shards, distributing everything as evenly as possible
9. Mix in cherries if using
10. Line a large baking tray with greaseproof paper, sticking down corners with a bit of dough
11. Using a small ice cream scoop or 2 tablespoons, drop mounds of dough onto baking sheet - they need a bit of space
12. Bake 15 mins
13. Cool 5 mins then transfer cookies to a cooling rack
14. Serve plain and unadorned with coffee, or if you're living dangerously,  coffee with whisky or cognac and whipped cream

Comments:
'They have a wonderful chocolate taste and the cherry is wonderful.  The crunchiness is such a surprise.  They may not break someone's heart but they may well stop one or two.' Political Agent
'The crunchiness is what makes the 'glob' so delicious.  I love chocolate brownies; these are like an upmarket brownie. A winner.' 20-something campaign manager
'Absolutely gorgeous!  Very, very nice.  Nice.' (Blogger: that's actually a bigger complement than it sounds)  Local independent (macho) butchers

Tip:

Kids may not like these unless milk chocolate replaces dark

*http://www.foodnetwork.com/recipes/chocolate-peanut-butter-globs-2312132

**online or at specialist grocers like Partridges

***Tesco

Please leave a Comment in the box below

This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.

FRUGAL MEATS FOR JANUARY: HAM HOCK, Easy-peasy, fat-free, packed lunch, make ahead

A FRUGAL CUT OF HAM THAT TICKS ALL THE BOXES

Cooked Ham Hock: plenty of freezable meat for under a fiver!

Ham Hock is one of those 'budget' cuts that really delivers - a cut price bacon that goes far. 

A hock is a knuckle-like formation, neither leg nor foot, surrounded by thick layers of flesh.  It comes either plain or smoked; the smoked is slightly more fibrous and bacon-y.  Ham hock is quite a bargain when a couple of slices of ham on the bone costs a similar amount -- around £4.  If you're inclined, even some organic butchers stock ham hocks.   

The meat is wonderful - tender and juicy slabs with just the right amount of distinctive saltiness that never overwhelms.  

Unlike ham, hock is not usually served on its own.  It's used to add flavour to greens, soups, casseroles, breakfasts and hotbreads.  It lifts pulses beautifully and is a great substitute for bacon.  Sliced and teamed with coleslaw or celeriac & apple slaw, it also makes a great sandwich

Ham hocks do require special treatment but the steps are simple.  The hock is soaked overnight, then boiled twice to remove salt and tenderise the meat.  It's best if this is done on a day when you're relaxing at home and not frantically busy -- and you get to enjoy the wonderful aromas of simmering ham hock wafting through your kitchen.  

Raw and cooked ham hock freeze well.

Cost:  £4.00'ish 
Provides: 3/4 pound/1/3 kilo of meat 

Method:

FRUGAL MEAT FOR JANUARY: LAMB BONES/NECK, includes ultra frugal option, low-fat

Exquisite flavours & satisfying stews from a bunch of bones...

Low-cost lamb & lots of root veg equals an intensely savoury meal

'A great hearty winter meal, cooked to perfection.' Taster

first published 11/11/15

Meaty lamb bones and/or neck of lamb are usually available in most supermarkets at low prices.  Add a few low-cost veg - potatoes, carrots, onions - time in a slow cooker (or instant pot) and the result is a budget-friendly wonderfully tasty, warming stew thick with meat, veg and exquisite broth.

Classic Irish stew takes at least 24 hours for best results but cook does very little except wait and add or take away a few things from the pot.  

Traditional Irish stew is heavy on potatoes; 67 replaced some of them with swede and celeriac; parsnips are good, too. 

This post includes options for a more intensely flavoured stew and an ultra-frugal option.

Cost: £4-6
Feeds: 6

Ingred:

   12 oz/400 gm lamb neck fillet plus
   1 lb/500 gm lamb bones OR
   2 lb/1 kilo neck of lamb on the bone (usually sliced)

   1-2 large onions
   1 tsp fresh or 1/2 tsp dried thyme

The following in 1/2 in/1 cm slices    
   8oz/250gm King Edward or similar floury potatoes
   8oz/250gm waxy potatoes
   8oz/250gm swede
   8oz/250gm parsnips
   1lb/500gm peeled carrots

     generous 1 litre/2 pints lamb stock (scroll down for lamb stock recipe)

       fresh parsley
   
Method:

FRUGAL MEATS FOR JANUARY: CHICKEN WINGS, healthy, easy-peasy

Chicken wings have a bad rep but treated properly they are a healthy low-fat pleasure and a godsend for busy cooks

Exotic Braised Chicken Wings, Chinese style: low-fat/sugar/salt

It's how they're cooked that makes the difference and 67goingon50 has been exploring 1001 healthy wing recipes since the blog started in 2014. 

No one wants to peel off the skin from a chicken wing to make it lower in fat.  But honesty that's not what's required.

The best way to reduce the fat in chicken wings: 

• don't deep fry them; bake them 
• allow them to bake naked at least 30 mins to allow some of the fat to render off and the skin to get crisp
• only then brush on the chosen low-fat sauce or marinade, turning every 5-7 mins for another 25 mins
• serve extra sauce on the side, preferably low/no sugar & low-salt sauce

ARCHIVE: BEST-EVER DARK LENTIL SOUP

This one's for lovers of green lentils and is a 5-star wonder

Best Ever Lentil Soup
The best lentil soup 67goingon50 has ever encountered; superb flavour and texture.' Blogger 

first posted Nov 2015

This lentil soup is a real winner. 

It's a Double Duty Dish (DDD) and to make life even easier, there's no divvying up of the base.  The vegetarian and meat options are served separately, on the side.  

It's also a Cook Clever dish; even half a recipe gives plenty of leftovers which can be frozen. 

Adapted from the incomparable Ina Garten* and made with green lentils, the soup's ingredients are beautifully balanced.   It's heavy on chopped vegetables but they give the soup its distinctive character.  A good sharp knife makes short work of the onions but if you have a food processor, you can use the coarse blade.  Dried lentils are recommended.

For vegetarians, a sprinkling of parmesan or rice crackers ensures a good balance of amino acids.  Or add a good vegetarian frankfurter like Tivali.   

If you're a meat eater, the addition of a spicy Polish sausage like kielbasa, or shards of ham hock, or sliced chicken frankfurters, takes it to higher level. 

A big tureen of Best Ever Lentil Soup makes a wonderful party dish. Trust me, they'll love it.

Cost: £3.50 + garnishes
Serves: a large crowd; for family, halve the recipe or make the lot and freeze half for a busier time

Ingred:
      
    16 oz/450gm green lentils  
    
    3 lge yellow onions (about 600 gm/21 oz  small dice
    2 lge leeks, whites only (600 gm/21 oz) small dice
    3 cloves garlic, grated
    1 tbsp fresh or 1 tsp dried thyme
    1 tsp cumin
    min 1 tsp  - max 1 tbsp salt
    1 1/2 tsp pepper
    
    8 stalks celery (10 1/2 oz/300 g) peeled and in small dice
    4-6 med carrots, scrubbed and in small dice
    5.3 pints/3 litres good stock (home-made if poss, chicken for pref)
    min 1 - max 2 oz/ min 30 - max 60 ml tomato puree
    2 tbsp red wine/ red wine vinegar/grape juice

Method:

1. Cover lentils with boiling water, leave for 25 mins. Drain and rinse
2. Leeks: slice the white part down the middle, making two vertical halves; cut each in half horizontally; lay flat sides down on a chopping board and cut into four strips, then into small dice.  Rinse thoroughly.  
3. In a large heavy bottomed pan, saute onions, leeks, garlic, thyme, cumin, salt & pepper in a couple of tablespoons of olive oil, over medium heat. Cook 20 mins or until very tender, stirring occasionally to prevent catching.
4. Add lentils, celery, carrots, stock, tomato puree, red wine/red wine vinegar/grape juice and stock
5. Cover & bring to the boil; bubble hard for 5 mins; reduce heat to med low; uncover; simmer at a soft bubble one hour or until lentils cooked through.  
6. Serve with cheese or meat options on the side

Tips:

• The soup can be served over white rice, or with a handful of washed rice added to the mix in step 3 
• Vegetables like broccoli and cauliflower, either cooked in or added to the soup, will ring the changes 

*Ina Garten:Freeview 43 & Discovery Network

                   

   

                                  Recipes II (nav bar)/Vegetarian for more of the same...

Please leave a Comment in the box below         .

This recipe has been adapted by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission. 

ARCHIVE: ALMOST VEGAN CREAM OF WHITE BEAN SOUP

An almost dairy-free white bean soup, wonderful in its basic form but easily tweaked for sassy stress-free variations

White Bean Soup: tummy & wallet soothing with vegan & carnivore options

(This one with vegan 'bacon bits' & chives)

'Love the almost no-dairy creaminess and the sassy variations.' Blogger

first posted Jan 2017

White bean soup is the perfect dish for colder weather: comforting, high in protein but wallet-friendly. 

It's versatile, providing a thick satisfying main course or a silky sensational first course.  It can be served on its own or with added vegetables or shredded protein.

Dairy-free, depending on choice of yoghurt, it's also very effective at soothing the digestive system after over-indulgence.

This one needs good ingredients.  Reconstituted dried white beans and good stock/broth, preferable chicken if you're not vegetarian, provide the best flavour and texture.  

67 tested this with tinned pulses and it was fine.  But don't be tempted to leave out the yoghurt and, if not using parmesan, garnish generously:  vegan bacon bits, spicy croutons, blanched mushrooms or plenty of shredded protein.

Cost: £1.50
Feeds: 4-6; recipe doubles easily

Ingred:
   2 tbsp good olive oil
   1 yellow onion (about 1 coffee mug), finely diced or lightly processed
   a couple of carrots (a generous half mug), finely diced or lightly processed
   2 sticks celery in med dice (a generous half mug)

   generous 2 tbsp fresh chopped parsley
   1 small clove garlic, minced or grated  
   1 tbsp fresh or 1/3 tbsp dried rosemary
   1 tbsp fresh or 1/3 tbsp dried thyme
   3 cups good stock (veggie for vegetarians but chicken is fine for carnivores)
  
   240 gm reconstituted dried white beans, cooked and drained  O tinned white beans, drained & rinsed 

   pepper & salt

  0-fat strained plain yoghurt

   3-4 tbsp grated parmesan (opt)

Method:

1. Heat a medium sized heavy-bottomed saucepan over high heat until pot reaches a high temperature; reduce heat to low
2. Add olive oil, onions, carrots and celery; cook over low 10-15 mins until soft but not brown
3. Add parsley, garlic, rosemary & thyme; cook another minute
4. Add beans & 3 cups/large mugs good stock
5. Bring to the boil; let bubble 2-3 mins; reduce heat to low; simmer 20 mins
6. When soup is ready, add parmesan, if using, and pepper & salt
7. Taste; the veggie version may need veggie granules 
8. Blitz with a hand blender until very smooth; it may take a few mins.  This is your base.

Garnishes:

• Vegan alternative to Bacon Bits (see method below)

         1/3 cup wholemeal breadcrumbs (spelt for wheat-free)
         olive oil
         1/2-1 tsp salt
        1 tsp smoked paprika plus   

• Finely chopped fresh chives or spring onions

OR 

• Goats cheese or feta (opt)
• Crispy bacon bits (opt)

Optional Additions:

• 0-fat strained yoghurt
• raw spinach, French beans, tender stem broccoli 
• shredded ham hock or chicken, tiny raw meatballs of beef pork or minced chicken  

Vegetarian Bacon Bits

Generously spray a frying pan with olive oil, add crumbs; cook over med-high heat, stirring until crunchy and golden (more olive oil may be needed); add salt and smoked paprika -- the flavour and texture should be a little like crispy bacon.  Set aside.

SERVING OPTIONS

1.  A thick and creamy main course...

• for every cup of soup, add a tablespoon of yoghurt and whisk before heating
• garnish with paprika breadcrumbs or crispy bacon or poached sliced mushrooms, with plenty of chopped chives.  And Then...
• just before serving, add small broccoli spears or carrot matchsticks or chopped fine green beans which have been blanched in boiling water for 3 mins (opt) AND/OR 
• just before the end of cooking, add shredded cooked meat (opt) OR
• 10 mins before end of cooking add raw mini meatballs

2.  A smooth and silky first course (strained) ...

Pour soup through a fine mesh strainer into a large bowl, using the back of a ladle or large spoon to push the mix through. Scrape the underside of the strainer into the bowl. The result will be smooth and silky but a dry thick sludge will be left behind in the bottom of the strainer; this will be discarded 

This version is best served in small portions, with a few paprika breadcrumbs or finely chopped crispy bacon or poached sliced mushrooms, and chopped chives/spring onions. A little finely shredded cooked chicken can also be added. 

Tips:

• the soup keeps well in the fridge for 3 days; the suggested variations prevents a sense of 'boring leftovers' 
• leftovers can be frozen but once defrosted, blitz again and check seasoning
• See Cook Clever with Pulses

(Questions & comments, pls go to the comments box below)

For more vegetarian soups, go to Recipes II on the Nav Bar/Soups or Vegetarian

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission 

'BIG' CHICKEN SOUP 'FLU CURE, Frugal

Feeling under the weather?  A chunky chicken soup boosts the immune system 

Home-made Chunky Chicken Soup served on a tray 

'An intensely flavoured easily digested life-saver when ill' Blogger 

photo 3/16/17

Chunky Chicken Soup is ambrosial; deeply flavoured, beautiful in texture, tender and easily digested.

In every cupboard or freezer, there should always be 'Big' Soups for emergencies when unable/unwilling to cook due to illness or the general malaises of life.

A trial of tinned was disappointing; thick and gloopy - definitely not in a good way - and characterised by a strong, deeply unpleasant metallic flavour. 

It was enough to send 67 down the home-made, freezable route and to keep several portions in the 67 freezer.  (See also Big Beef Soup). 

For emergencies, there are also a few Baxter's soups in the cupboard.  They're not as chunky as tinned 'Big' soups but more tasty and satisfying.  And probably better for you.  

67's Big Chicken Soup is great for the ill or infirm, or kids or anyone looking for a nutritious tasty easily digested meal.

Oh, and it's wallet-friendly and low-fat/salt/preservative.  

Cost: £2.00
Serves: 4-6

Ingred:
   7oz/200g chicken, in one inch/2cm cubes
   seasoned flour (any will do)

   olive oil
   med onion, diced or coarsely processed
   1 1/2 sticks celery in med dice
   1 large carrot in one inch cubes
   6oz+/180gm baby new potatoes or washed potatoes in one-inch cubes
   1 cup swede in one inch cubes (opt)
   1 cup parsnips in one inch cubes (opt)

   enough stock or water to cover meat & veg by one inch
   slug of dry sherry (opt)

   1 generous mug thickly sliced mushrooms
   2/3 mug frozen peas (opt)

   2 tbsp flour with 1/2 ounce butter

Method:

1. Toss chicken in a plastic bag with seasoned flour and shake until pieces are covered
2. Sauté veg in tablespoon of olive oil over med low heat in a partly covered large saucepan, 20 mins, stirring occasionally; do not allow to burn; onions should be translucent not brown
3. Add chicken with stock/water and sherry  
4. Bring to the boil; lower heat, let bubble 5 mins, skimming off any scum that rises to the surface
5. Pour into slow cooker; add more liquid if necessary to cover the contents by one inch
6. Cook on high 2-3 hours or until chicken is tender and veg are soft (or on low for 4-6 hrs)
7. Meanwhile saute mushrooms in a large saucepan in just enough olive oil to prevent sticking; when nearly done add juice of half a lemon, pepper and a bit of salt; cook until all the liquid is gone; set aside for later
8. When chicken & veg in the stockpot are ready, remove from the soup liquid; set aside with mushrooms 
9. Pour soup liquid into the pan used for mushrooms; bring to the boil; mash flour and butter & add to juices
10. Allow to thicken; add chicken, veg & mushrooms if using 
11. Simmer half an hour; check seasoning; if soup is too thick, add water; if too thin, mix 1 tsp cornflour with 1 tbsp very cold water and stir it in 
12. Serve with crusty bread or Cheese Scones

Tips:

• the flavour of boiling fowl is wonderful but be careful; some are stuffed with antibiotics
• before decanting soup from the slow-cooker, check the tenderness of the chicken; if it isn't tender, let it cook longer
• Baxters is the soup brand 67 normally depends on for emergencies ; they don't do 'big' soups but some of the soups are thick, flavourful and chunky

          More soups on NAV BAR: Recipes II/Soups  ...

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This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission. 

ARCHIVE: FRUGAL BACON & EGG 'PIE' WITH VEG

A 67 January favourite: simple, satisfying, nutritious & tasty ...and ever so frugal.

1st posted 2018; updated 10/24 

Photos: 17/11/15

There is something about this simple rice dish that is perfect for over-stimulated taste buds in January.  it's often referred to as Bacon'n Egg 'Pie 'but is really just a one-dish wonder.

It's very healthy.  Bacon is normally reserved for an Indulgence/Blow-out day but the fat is removed and there's only a small amount - just enough to add a glorious saltiness.  The bacon is also offset by lightly cooked vegetables.

Eggs are optional but adds easily digested protein and the yolk makes a lovely sauce.

The rice 67 used takes only 10 minutes to cook; the bacon slices and veg steam on top, making the dish Almost Instant.  That's another thing in the dish's favour -- no waiting around for ages before one can eat!

Cost: £3'ish (10/24)
Feeds: 2 

Ingred:
   3/4 cup/145gms white quick-cook rice
   1 1/2 cups/360 ml water
   3 slices back bacon,  fat removed, in 1/2 in/1 cm strips
   80 gm/3 oz tenderstem broccoli or shredded sprouts or a mix of both
   1 tsp butter (opt)
   1 egg per person (opt) 

Method: