Recipe: Simple Chicken Chowder

This recipe we got from my Father-In-Law. Its a really simple, filling meal and the great part is that you can recycle any leftovers to work as a base for other meals afterwards.

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Ingredients:

  • 1lb Potatoes, diced (Waxy are better than floury for this recipe)
  • 150g Sweetcorn (Defrost if using frozen)
  • 2 medium onions roughly chopped (I actually used 3 small ones)
  • 2 large chicken breasts, diced
  • 1 pint of veg stock made up
  • 200ml of milk (I use skimmed, but whatever)
  • 2 tbsp of flour
  • Salt and pepper to taste
  • a tbsp of oil (So stuff doesn’t stick to the pan)

Method:

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Using a large, thick bottomed pan with a lid (I used my old pressure cooker) throw in the oil, chicken and onions and gently fry off for a couple of minutes until the chicken is sealed. Try not to cook it so the chicken goes brown.

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Add in the flour with the salt and pepper to taste, and mix while cooking for a couple of minutes so all the onions and chicken are coated. It will start to look dry, don’t worry, this is normal, just keep moving it all around so nothing sticks to the bottom. You want the flour to start to break down so it thickens the stock later.

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Add in the potatoes. No need to mix and coat the potatoes with the flour.

 

Add the made up stock to the mix and gently stir. You may find that some of the flour has stuck to the bottom of the pan. You want to scrape that up and get it mixing.
Bring the stock back to a gentle simmer with the lid on for 8 mins.
Add in the sweetcorn and continue to simmer for another 2 mins.

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After the 2 mins (10 mins total) lift the lid and slowly add in the milk stirring all the time. Bring the mixture back to the barest of simmers and then turn off the heat. You don’t want the milk to boil.

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Serve with freshly baked, still warm, crusty bread!

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A few options for you.
Ham and bacon work REALLY well in this recipe. Just be careful that you don’t put too much salt into it. Salt brings out the flavours but it can quickly turn if you are not careful!

If you like your chicken seared then you will need to put the chicken in first, on it’s own, fry it as you like it then add in the onions and carry on with the recipe as normal.

Swapping out potatoes for sweet potatoes or butternut squash can make for a really nice alternative. Just note that cooking times will likely need to be altered a little.

Avoid using butter when frying off the meat. For some reason butter leaves a film of grease on top that I was never able to get rid of. If anyone knows how to avoid that, please let me know. Using butter gave a much better taste but the film was annoying.

Mushrooms make a great addition to this recipe. Add them in at the beginning if you want them to break down a little, or fry them off separately and add in with the sweetcorn if you want them with more substance.

How I Make Potato Wedges

If given a choice of chips or wedges I will always go for wedges. And even better I will pick my own wedges over shop bought ones. B-)

How do I make them, you ask? Dead easy!

First off… Preheat your oven to 200C (390F).

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Get some potatoes, enough to feed all your hungry mouths! I generally go for more floury potatoes (Good for mashing) but these were waxy Maris Peers. Not quite as good.

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Leaving the skins on, cut your potatoes in half and then thirds. If your potatoes are a little bigger you can cut the potato into 8’s rather than 6’s.

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Drop your wedges into a bowl with about a tablespoon of oil and flick the contents around so they all get coated evenly.

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Add in enough plain flour that it coats the wedges. Judging the amount of flour you need can be tricky. I used about a tablespoon for this amount. you may want to judge this for yourself.
Once you have the flour in there you can add in any herbs or spices you want. We like Jajita, Tex Mex, cayenne pepper, a mild curry or even the ‘Chips’ spice Shwartz makes!

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Once you have it all prepared you need to place them on a baking tray, skin side down.
Once you have filled the tray pop them into the oven for about 20 mins. After 10 mins you may want to turn them to ensure even cooking.
After 20 mins check to see if they are cooked. If they are still solid check again after 5 mins. Note that larger wedges will take longer to cook!

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Once happy remove from the oven and eat with a selection of dips!

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I suppose you could cook them in a deep fat fryer… I wouldn’t know because we don’t have one and there is no way on this planet I’m going to use a chip pan.
Besides, roasting in the oven is better for you than frying… Less oil.

Enjoy!

Recipe: Potato Salad

Well now. This is no ordinary recipe… This will be the first actual recipe where I will be using the majority of items from either my own garden or a friends.

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First off I will be using the potatoes and spring onions I cropped from my garden yesterday. I will also be using 2 eggs that we get from one of the guys at the wife’s work. He has a dozen or so chickens and sells the eggs.

The only other things to be used will be a few drops of oil and a couple of spoons of mayonnaise. So….

The Recipe.

2lbs of Potatoes
3 Spring onions (If shop bought you may well need more)
2 large eggs (It works out at about 1 egg per pound of potatoes)
2 Tbsp of oil (Extra virgin is best but anything will work)
2 Tbsp of Mayonnaise

The Method

Clean and chop the potatoes into half inch cubes

Clean the spring onions, removing the dried parts. Using both the green and white of the onion, chop into pieces as small or large as you like. I personally prefer smaller pieces but there you go. B-)

Place the chopped potatoes and 2 eggs in a large pan and fill with enough water to just cover them. Bring the water to a boil and gently simmer for 10 mins.

Drain the eggs and potatoes and allow them to cool. You can place the 2 eggs in a bowl of cold water to cool them so you can shell them both.

When cool you can use the potatoes at their current size or you can cut them up if preferred.

Put the potatoes and add in the oil and gently stir to coat them evenly.

Next add in the chopped onions to the bowl.

Now take the two now shelled eggs and grate them into the bowl.

 

Next add in the mayo a spoonful at a time until you are happy. I personally go for 2 spoonfuls. I prefer it drier than wet. *shrugs*

Done.

You now have two choices. Chill it in the fridge or eat it warm!

I really like it warm on that first day but it has to be the original warm, if you reheat it it’s horrid! After that initial heat is gone it MUST be kept in the fridge if you want to keep it.

So that is how I made my first near fully home made meal! \0/

There are many ways to alter this recipe. A really good idea is for adding surf and turf! just fry off some beef and a little fish and add it on the side!
just be aware that a dryer salad would work better than a wetter one.