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Chicken Caldereta

Chicken Caldereta recipe, eat well on universal credit

“Kaldereta or Caldereta's name is derived from the Spanish word caldera meaning cauldron.” That seems to make perfect sense. This is clearly a Home Cook, rather than Street Food, sort of recipe.


6 Chicken Drumsticks
2 Carrots, chopped
2 Potatoes, pealed and cubed
400ml of Chicken Stock
4 Tbsp of Soy Sauce (Gluten free for us)
1 of each Small Red & Green Peppers, sliced
4 Cloves of Garlic, minced
1 Red Onion, sliced
130g Liver Pate
400ml of Passata
1 Tbsp of Sugar
6 Silver Skin Pickled Onions
½ a cup of frozen Peas
100g of Chorizo, chopped
1 Tsp of Garlic Powder
Salt & Pepper to season
Oil to Fry


(1) In a bowl marinade the Chicken with the Soy Sauce, Garlic Powder and ½ a Tsp of ground Black Pepper.
(2) Pop in the fridge for at least half an hour.
(3) Heat Oil in a frying pan and fry the Potatoes until lightly browned.
(4) Add the Carrots and cook for a further few minutes.
(5) Add the sliced Peppers and cook for a further minute.
(6) Remove and set aside.
(7) In the same frying pan fry the marinaded Chicken until lightly browned, turning regularly.
(8) Add the minced Garlic and sliced Onions and cook until aromatic.
(9) Add the Pate, Chorizo, Chicken Stock and Sugar.
(10) Cover and simmer over a medium heat for 15 minutes.
(11) Add the Passata and allow to simmer for a further 10 minutes.
(12) Return the fried Potatoes, Carrots and Peppers to the pan and stir well.
(13) Simmer until everything is heated through and then add the Peas.
(14) Season with Salt and Pepper and simmer for a further 2 minutes.

This was a really hearty meal. Possibly better suited to a winter evening, than a very hot Autumn one. But there’s not much we can do about the weather!


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Brunch Burger

Ummm – Don’t ask! Actually there is a strange login behind these rather excessive burgers and no we didn’t eat them all in one sitting. We’ll be snacking all day I’m guessing….

We don’t throw anything away unless it’s totally dead. But this means that the freezer slowly gets clogged up with bits and bobs we’ve saved. So in the hope of clearing a bit of space we went rummaging / freezer mining. Here’s the list of (Uninspiring) ingredients we extracted…

Freezer Finds:-

1 pack of pre-made Gluten free buns.
½ a pie worth of Pork Pie filling with Beetroot juice.
A forgotten box of Potato Waffles.
A pack of Polish Smoked Ham.

Not a very promising collection of ingredients. But there was the foundation of The Brunch Burger lurking in there somewhere….

So with the addition of a bit of fresh minced Beef, fresh Salad, some grated Cheese, a couple of fried Eggs, a bit of left over Chilli sauce, some hand cut chips and a few home made Onion ring - we set to work.

The assembly! (This is hardly a recipe, as you would know it!)

(1) Sue made some Thousand Island sauce.
(2) I coated and pre-fried the Onion Rings.
(3) Sue hand pressed both the Pork and Beef burgers and put them in the fridge to rest.
(4) I Cut and pre-fried the Chips.
(5) Sue fried the burgers and put them under in the oven with the grated Cheese over the top to melt.
(6) Sue cut the Ham very thin then grilled it.
(7) Assembly commenced!
(8) Sue grilled the buns.
(9) She spread the Thousand Island sauce over the bottom half bun.
(10) Added Salad and sliced Tomatoes.
(11) Next came the fried Waffle with heated Chilli sauce.
(12) The burgers with melted Cheese were added next.
(13) Pop the fried Egg and top bun on and secure everything with a skewer.
(14) Add the Onion rings on top and server with chips and home made Coleslaw.

Sorry this reads more like a Haynes manual for a 1960s Mini. But nobody in their right mind is likely to follow this as a recipe really!


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