Wednesday, March 12, 2014

Ultimate comfort foods| The Kitchen Series

I've been a little absent with the Kitchen series recently, apologies. Today ads woke up almost pain free after a tonsillectomy more than a week ago, much to all our relief. I've been keeping things simple, getting through the days taking care of everyone and spending time in the kitchen cooking up a storm and reading books to the kids on the couch.
The season has noticeably changed around us and with that I've been keeping a slower pace, taking time to rest. The garden has been dug over ready for Autumn seed planting, we have been enjoying lots of root vegetables and simple salads using the last of our herbs, spring onions and tomatoes and revisiting some favourite recipes. Rhubarb, pear and apple crumble {I used a mix of apple and pear, you can find the recipe here}, slowcooked tagines and stews {beef stew recipe here, tagine here} that were great for during the week and the hearty bone broths of chicken soup and pea and ham soup {recipe here} bubbling away on our stove, perfect with a loaf of sourdough and great for Ads as he recovers. Today, it's another recipe link up and I want to share a chicken soup recipe that my friend made for us as Ads came home from hospital last week, along with my version of carrot savoury rolls, truly the ultimate comfort foods in our household at the moment.

2 hour Chicken Soup| recipe one

4-6 pieces Chicken thighs (must be thigh as it's tenderer)
4-6 Large Potatoes
2 Large Carrots
1/3 Kent pumpkin
5 Large Cloves of garlic
1 Medium Onion
3-4 pieces bay leaves
1-2 tablespoon Sesame Oil
Salt and Pepper to taste

how to make

  1. Chop onions and garlic and put in big pot with some cooking oil. 
  2. When onions are clear, chuck in bay leaves, diced carrots and potatoes. 
  3. Sweat vegetables a little, then put in boiling water enough to cover the veggies and perhaps 100 ml more.
  4. Put in chicken thighs, sesame oil and salt and pepper.
  5. Cover pot and leave for awhile (2 hours), stirring occasionally and tasting to see if flavour is right. Tweak with salt, pepper or more water. After 1 hour place diced pumpkin in the soup to cook through.
  6. Soup is ready when chicken tears apart easily and potatoes, pumpkin and carrots are soft.

Note| You can always add celery and noodles for a more filling broth.

Carrot savoury rolls| recipe two


4 large orange carrots grated
1 purple carrot grated/ or a beetroot grated
1 zuchinni grated
1 large onion
1 clove of garlic
300g of Ricotta
2 eggs
herb salt, pepper
1 tbsp of Keen's curry powder
2 tsp of cumin
5 Pack of Puff pastry with canola

how to make

  1. Grate carrots and zucchinis and place them in a bowl.
  2. Dice onion, garlic and add to the mix.
  3. Defrost puff pastry and set aside.
  4. Mix ricotta, vegetables, eggs and seasoning together until well combined.
  5. Crack an egg for egg wash and whisk quickly in a bowl, set aside.
  6. Place a sheet of pastry on a lightly floured surface and cut horizontally into two. If you like more pastry on your sausage rolls use a whole sheet.
  7. Spoon small teaspoons of the mixture along the centre of each piece of pastry. Fold over a long side of pastry, brush with egg, then fold other side over to enclose, slightly overlapping in the centre, and make a long sausage shape.
  8. Repeat with remaining pastry and filling to make 5 rolls.
  9. Place rolls, seam side down, on a baking tray lined with baking paper, or a oven sheet. Cover and refrigerate for 1/2 hour until firm.
  10. Preheat oven to 180°C. Line a large baking sheet with non-stick baking paper.
  11. Carefully cut each roll into seven pieces. 
  12. Brush with remaining egg and place on baking sheet.
  13. Use a fork to make holes in top of sausage rolls (to prevent rolls from splitting).
  14. Bake for 25-30 minutes or until golden and puffed.
Note| Serve warm with the tomato sauce or a pear chutney. You can freeze these savoury rolls for up to 6 months in the freezer. I pack them in a decor large container with baking paper between layers to minimise risk of freezer burn. In truth, they don't last very long.

Now for the Kitchen Series Link Up|

It would be great to hear about what you have been eating and the recipes you have come across over Summer and now as Autumn hits what's inspiring you at the moment. Go on, share away, leave a comment and of course link up please. Think about becoming a member and let us know what you want to hear about. We'd love to hear from you.
Happy cooking everyone and I promise this week things will be back to normal {fingers crossed}! 
x Mummafox

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