Search

Random Recipe

Chamin for Shabbat

Chamin for Shabbat recipe, eat well on universal credit

I’ll not bother to type this recipe out in full, you can find it here if you are interested. https://www.chabad.org/recipes/recipe_cdo/aid/3561592/jewish/Chamin-for-Shabbat.htm/fbclid/IwAR1dqCYX3hnYfs1AmV48VzdRTdJZyVAVEx5nUOZRuVtPbo8PSF0__HXZ-7A

Part of the issue is that although the recipe looked interesting, we didn’t read it to the end before embarking on cooking it! The sentence we missed was “ Drop the meat patties in as it boils, cover, and place on a hot plate on low heat until Sabbath lunch. “ In other words, to avoid as much work on the Sabbath as possible, this recipe requires a very long and slow cooking process……

We should have known better really as we both commented that some of the processes seemed a bit odd. But trustingly we cracked on…..

We started this on Sunday and eventually ate it yesterday.

But, and it’s a big but…..

Whoever took the photograph clearly realised they had the same problem as we encountered. When it is finally cooked what you are left with is the least photogenic brown stew with meatballs loitering under the surface. Even the Kidney Beans had given up the ghost and disintegrated. They clearly corrected this in a similar way as us to rescue the photograph. We’re guessing that they added a tin of Kidney Beans and fresh chopped Tomatoes right at the end of the cooking process.

We resorted to adding a tin of Kidney Beans, various chopped herbs and the zest of a Lemon to try to brighten it a bit and add texture. However whatever limited flavours this dish could once have had, had effectively cooked out.

It was OK, but certainly not an outstanding success and certain not worth the extended cooking time. But you can’t win them all I guess…...

On Facebook

Chicken Chilidron recipe, eat well on universal credit

While searching for inexpensive bits of Chicken for the Foxes I came across this box of bits. We had some Chorizo left in the fridge which I added to and this was the result. I’m pretty sure if I’d brought some old cardboard boxes home, Sue would have made a cracking meal from the, but this flavour combination was considerably better….

Ingredients:-

2 Legs & 2 Thighs of Chicken
200g of Chorizo, thickly sliced
1 Onion, sliced
3 Cloves of Garlic, minced
1 Tin of Plumb Tomatoes, chopped
400ml of Chicken Stock
A few sprigs of Rosemary
1 Large Red Pepper, charred in Oil
1 Hand full of mixed Olives
½ a Tsp of Paprika
½ a Tsp of Turmeric
The zest of one Lemon
3 Anchovies, drained
300 ml of boiling Water
A Glug of Shaoxing Wine
Salt & Pepper to season
Oil to fry

Method:-

(1) Add a little Oil to a Dutch Oven and heat to a medium heat.
(2) Season the Chicken portions with Salt & Pepper and then brown on all side, setting aside.
(3) Add the Chorizo and fry until crisp. Remove and set aside with the Chicken.
(4) Add the Onion and fry until softened.
(5) Add the Garlic and stir as it cooks to soak up the Chorizo Oil.
(6) Reduce to heat to low.
(7) Chop the Tomatoes.
(8) Char the Red Pepper in a griddle pan with a little oil. Remove and set aside.
(9) De-glaze the griddle pan with the Shaoxing Wine.
(10) To the Dutch Oven add the Peppers, Tomatoes and Chicken Stock.
(11) Add most of the Rosemary (Holding back a sprig), Chicken, Chorizo and the de-glaze from the griddle pan.
(12) Reduce the heat to low and simmer with the lid slightly open for 1 to 1 ½ hours, until the sauce has thickened and the Chicken is tender.
(13) Place the Olives in a bowl and pour over the boiling water, leaving to steep, with a pinch of Paprika & Turmeric
(14) Add the Olive Stock and cook for a further 30 minutes.
(15) Add the Lemon Zest and Anchovies, stirring in well.
(16) Fry the remain Rosemary to crumble as a garnish.
(17) Before serving remove the Rosemary sprigs from the Dutch Oven.

We served ours over mixed rice and it was really good. Or as Sue says. "It was OK!!!!!"

 

Social Links

Translate

English French German Italian Portuguese Russian Spanish