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!
Two weeks ago we stumbled over a wonderful recipe of a really tasty paste of turmeric, something that they call golden milk. It is basically a mixture of a number of spices that one mix in water reduce to a paste. This paste is then dissolved in coconut milk (or coconut cream+water) to create a close to perfect hot cup for the evening. Curcumin in turmeric is really healthy, but unless you are completely into asian foods with curry etc. it is kind of hard to eat any substantial amounts of it. However, this golden milk is a perfect way!
For the paste:
0,5 dl turmeric
2 dl water
2 tsp black pepper (ground), to block the degeneration of the curcumin in the body and maximise the amount we can have use of.
Blend the ingredients in a sauce pan and bring to a boil, whilst stirring. Let boil until it has turned into a nice paste-like texture.
Add spices for flavour. We have yet to try something outside the basic recipe, because it is just that good(!).
2 tsp cinnamon
2 tsp cardamom
1 tsp vanilla powder
4 tbls coconut oil (which helps with the absorption of the curcumin)
Place in a glass jar and store in the fridge for up to two weeks.
We can’t get enough of it! About at three each afternoon both of us start to have cravings for our evening cup of golden milk, so there is definitely something good with it! Goes perfect with a bowl of dessicated coconut that you dry roast in a pan and mix with virgin coconut oil as well.
Hope you enjoy it as much as we have! It should also seriously help the immune system cope with all the winter and spring flues/sicknesses that seem to be everywhere.
Creamy soups are so satisfying, especially now when its colder and dark in the evenings. This is another variant of a butternut squash soup, a slightly better one then the last one we did, I have to say. The difference is that the squash, onion and all nice spices are roasted in the oven before going into the pot.
Curry butternut squash soup
1 butternut squash
~3 cans coconut cream/milk
~3 dl bone broth
Salt & pepper
Dice the butternut squash and place in a baking tray. Top with sliced onion and all the seasoning. Sprinkle an even layer over the whole tray and pour over coconut oil before placing in the oven at 250°C for about 25 minutes.
In a pot, heat up coconut cream and bone broth.
Add the squash into the pot when it has become soft.
Mix the soup into your desired texture.
To get some protein to the meal we did some meatballs that went into the oven at the same time as the squash. Time and energy effectiveness!
The soup served topped with meatballs, rosemary and olive oil. The richness of the butternut squash together with the curry and chili seasoning is so nice! You need to try this soup!
A new piece of meat for us to try! Lamb neck! It is not too different from shin beef, except maybe the size and the amount of fat. Since it has a lot of bone and bone marrow we thought it would be nice to cook a stew on it.
Together with the lamb neck I put some carrots, diced onion and two branches of fresh rosemary. The rosemary just couples so well with lamb, so that is always a safe bet.
In terms of seasoning I added black and white peppers as well as sliced some turmeric, ginger and fresh garlic. After all the ingredients were added the whole mix was covered with water and brought up to a boil. A few minutes before serving we also added some white wine vinegar to create a more balanced taste for the stew.
Two hours later it was time to eat!
We served it together with some pointed cabbage spaghetti (sliced and steamed) which turned out to be a really nice combination.
It was time again to bottle the ready fermented batch and prepare a new one.
This time we used the now regular flavours, sea buckthorn, lingon berries, mint, rhubarbs and lemon balm. We also try flavouring a large bottle with some ginger.
Ginger and turmeric kombucha
We have forgot to get back to you with our thoughts on the ginger and turmeric flavorings from before (two batches ago?). They both turned out really well. The spiciness is dissolved in the kombucha and there is none of that almost stinging sensation from the ginger left, just a really nice and fresh addition to the kombucha. Same is true for the turmeric, simply a really nice flavour to pair with the kombucha. Our reasons for not having done them again is partly because it took us a long while to taste them and it felt stupid to try an other couple of bottles before we knew if they would taste good. The second reason being that we simply haven’t had the spices fresh at home. But we will try to pick some turmeric up during this week’s grocery run.
Have a nice week all of you and enjoy some kombucha!