This dinner we made whole chicken in the Schlemmertopf.
We started off with a nice mix of spices:
black pepper and
Together with that we cut a leek into three pieces and chopped a red chili, which we spread out on top of the chicken.
I have found that it makes for a better dish seasoning wise to decide on the amount of spices before one puts them in the pan or stew, etc. Putting them straight into the food I tend to be a bit restrictive, whereas if I place them on a plate or in the mortar and then pour them into the food I tend to be closer to the sweet spot. The past few times I have done this way I have ended up with close to perfect amount of the spices I selected. There is still a long way to go for me to get the whole composition between the tastes right, but in terms of using the spices to bring out the flavours of the food this seems to be working for me at least.
After pre-soaking the Schlemmertopf, mortaring the spices in need of that and chopping the chili it all was placed in the pot and put into the oven at 140 °C.
As sides we made white cabbage wedges that we roasted in the oven after taking out the chicken, that we left to rest in the Schlemmertopf.
Finally we served the chicken and the cabbage wedges with a few leaves of lettuce and some freshly grated carrots and red beets.
Below follows a delicious recipe for a Persian inspired chicken stew. We had it with some “carrot rice” and a really nice green kale salad consisting of kale, lemon, lemon juice and finely chopped red onion. A good, sourish complement to the warm chicken stew.
A chicken stew with roasted nuts in and crunchy fresh pomegranate seeds on top. I was fortunate enough to have cinnamon roasted nuts waiting in the fridge, so I just used them instead of roasting new ones for the stew!
Chicken stew w. nuts
Chicken on the bone, 1-2 kg
2 onions, chopped
2 dl nuts, roasted and chopped
Salt & pepper
Bone broth + water
Dry roast the nuts in a frying pan or in the oven.
Heat a pot with butter, lard or coconut oil and gently brown the chicken.
Put the chicken aside and sauté the chopped onion until soft.
Put the chicken back in the pot and cover with bone broth + water.
Add all the spices and nuts and let it boil gently for about 30 minutes.
Place the pot in the Wonderbag for a couple of hours, or on the stovetop until the chicken meat fall off the bones.
Don’t forget to top the meal with pomegranate seeds!
For Christmas Cecilia got these nice cast iron forms from her work and we thought is was high time to try them out!
We chopped up a portion each of beets and placed in each of the two forms, seasoned with pepper and topped with coconut oil. We then placed them in the oven for 30 minutes at 200 °C.
After those thirty minutes we added pieces of leftover chicken and matured feta cheese. The forms then went back in the oven for another fifteen minutes.
This is the first time we tried this particular brand and type of matured feta cheese. It is matured to give it a more intense flavour with quite a lot more character than the usual brand of feta cheese that we tend to buy. Definitely not the last time we try that out!
We were really happy with the final result. A simple meal, but with the matured feta cheese and the cast iron forms it kind of made it feel like a restaurant dish anyways. I guess it all comes down to the ingredients and that this feta cheese definitely was something extra!
The cast iron pans/form was really useful as well and a nice different way of serving. The really nice thing about them is that it is possible to use them both on the stove as well as in the oven, unlike many other ceramic oven ramekins. So, you will probably see more of them in the future.
Recently we have had chicken quite often and that together with the wild duck that we had almost makes it feel like we have bird every week now. That is not strictly true, but we have definitely had chicken a lot more the past month than during the rest of the autumn. Here comes another take on whole grilled chicken.
We glazed the chicken in Dijon mustard and seasoned with oregano, black pepper and fresh ginger. And into the oven roasting at 170 °C for two and a half-three hours.
To go with the mustard glazed chicken we steamed carrots and celeriac and served with a small green salad with pomegranate seeds.
When cooking a whole chicken we tend to go for the chicken legs for the first meal. They are just the best ratio of skin to meat and often much more tender than many of the other parts. All in all we were really happy with the mustard glazing as well as the seasoning. Definitely not the last time we use mustard and chicken in the same dish!
Today we made a whole chicken in the Schlemmertopf. It turned out really well! The Schlemmertopf keeps both the moisture and the flavours in the meat really well, so it was not too much of a surprise that the chicken was perfectly moist and tender.
After placing the chicken in the Schlemmertopf we sliced some onion and garlic and put around the chicken together with a small jar of bone broth as well as a few bay leaves. Make sure to soak the Schlemmertopf before putting all the ingredients in and before placing it in the oven. When the clay is dry the heat from the oven might make it break…! So, that’s a worthwhile precaution.
Then the whole thing was placed in the oven at around 175 °C for about two hours.
Together with the chicken we steamed some white cabbage as well as roasted some broccoli and sweet potatoes in the oven together with the chicken during the last hour before serving.
Sorry for the boring picture of the final plating. It was one of those days where we lost patience (read were really hungry) in combination with a not very photogenic mix of food. But, hey it tasted marvelous!
Having some eggplant and butternut squash in the fridge, I just couldn’t resist to make something spicy with curry out of it! The eggplant, butternut and onions are first roasted in the oven with the spices and then blended with coconut cream and crushed tomatoes. That gives a maximum load of flavors.
The veggie curry was served with chicken legs made in the oven, some greens and lime juice to add some really nice acidity.
The vegetables coming out of the oven after being roasted for about 25 minutes at 225°C. You can see the generous amount of spices used! Make sure to use spices of good quality that really tastes something. Make also sure that they´re organic since spices are in concentrated form and therefore can contain a lot of pesticides and other toxins.
Spicy vegetable curry
Salt & pepper
Chop the vegetables in rather large pieces and place at a baking plate. Grind the coriander and cardamom seeds in a mortar and add together with the rest of the seasoning, excluding the chili and lime, on top of the veggies. Cover with coconut oil and roast in the oven for about 25 minutes at 225°C.
Warm the coconut cream and crushed tomatoes in a pot and add the chili.
When the veggies are roasted, add them into the pot and let simmer for about 10 minutes to let the flavors set a bit more.
The past week we have had such crawings for chicken. Fortunately we also bought one last week so we figured it would be nice to cook it. With some planning we allocated almost four hours for the chicken in the oven. Before putting it there we however covered it with butter and seasoned it with lemon zest, fresh ginger and a branch of rosemary. The rest of the lemon was stuffed into the chicken together with some garlic and even more rosemary. Next it was placed in the oven at 130 °C.
To the chicken we stir fried sweet potato and Jerusalem artichoke in some bone broth.
Leaving anything in the oven for a sufficiently long time at low temperature is by far the safest and easiest way of arriving at a perfectly moist and cooked piece of food. Be it vegetables, chicken or any other meat.
It did maybe not turn out as pretty as we had hoped, but that did not affect the taste. Chicken skin must be the best thing ever, right? Such a perfect combination of all the flavours and all that healthy fat. We are really sorry for all those that remove the skin when eating their chicken. That is really a shame to miss out on that.
We fancied a small glass of red wine together with the food, just as a way of enjoying the flavours in the food even more.