Asian slow cooker bone broth

January 31, 2015September 7, 2022 Belinda

As one gets older one needs to retain as much calcium as possible, and I have been reading that in most Asian countries they have a version of this broth that they eat for breakfast, lunch or dinner and add noodles, vegetables or anything else to it, depending on what takes their fancy. It is loaded with calcium from the bones for your bones and is incredibly tasty and light.

The slow cooker can be bubbling away slowly for several days with this and you just have to remember to top up the water level and add ginger, garlic, scallion and lemon grass if you have it.

It is tremendously simple to make and the whole house will fill with the smell of the broth as the slow cooker gives forth it’s wonderful goodness. I have a 6 qt slow cooker, so I can fit in 4 to 5 lbs of bones.
If you use pork or chicken bones, you don’t have to roast them, but if you use beef bones, you may want to roast them at 350 F for 30 to 45 mins so the broth will be richer. Remove any marrow from the beef bones before you put them into the slow cooker or the broth will be cloudy and somewhat mushy!

Recipe

4 to 5 lbs organic chicken or pork on the bone. (For pork I use the spare ribs. For chicken, use wings and feet.)
Two good sized 2 inch chunks of fresh ginger, cut in half and peeled
2 stalks lemongrass (optional) peeled, halved and bruised
6 scallions,white and green parts, halved then tied with kitchen twine
1 head of garlic halved horizontally.

Put the meat in the slow cooker, add the garlic, ginger, lemongrass and scallions then fill the slow cooker up to within 1 inch of the rim with cold water. Put the lid on.
Turn the slow cooker on high for about 1 1/2 hours so it bubbles and gives off scum. Open the lid and skin off the scum at this point.
Put the lid back on and turn it to low and cook for about 8 hours. You may want to skim again during the cooking process.
After 8 hours, ladle out the liquid, put into containers and let cool until the liquid is cool enough to put into the fridge. Top up the slow cooker with more water and turn on for another 8 hours, repeating the process.

You can scrape off any fat from the refrigerated liquid and add fresh chopped scallions, chopped cilantro, some red chilli, some noodles or anything else you fancy and you have the most wonderful meal that is very low calorie and incredibly good for you.

Do-ahead · Meat · Pasta

Easy chorizo pasta bake

January 21, 2015September 7, 2022 Belinda

I love chorizo and often order it online through “La Tienda” a great Spanish website. I like the mild chorizo best but do remember to peel it before using. This is a warming, spicy pasta that you will adore!

Serves 4

1 tbsp olive oil
1 good sized red onion, finely chopped
2 large garlic cloves, crushed
2 red peppers (capsicums) roughly chopped
2 tsp smoked paprika
6 oz (or even 8 oz) good quality Spanish chorizo, chopped
2 tbsp balsamic vinegar
pinch dried red chillies
28 oz tin plum tomatoes
a good handful of fresh basil, ripped up
1 tsp sugar
12 oz penne pasta
8 oz mozzarella

Heat the olive oil in a large pan then gently cook the onion for 5 minutes until soft, adding the garlic and cooking for a further minute.
Add the peppers and chorizo and cook until the meat starts to crisp up.
Stir in the balsamic vinegar, paprika, chilli, if you want an extra kick, and the tomatoes.
Mix it well, breaking up the tomatoes, add the basil, then season with a tsp of sugar and salt and freshly ground black pepper to taste.
Allow it to simmer for about 30 minutes.
Preheat the oven to 400 F.
Cook the pasta according to the packet instructions, drain and then add to the pan of simmering sauce.
Tear the mozzarella into small pieces and stir half into the pasta mixture.
Turn out into a large ovenproof dish, dot with the remaining chunks of mozzarella and then bake in the oven for about 15 minutes until the cheese is all melted.

Serve with a large green salad and some great garlic bread

Meat · Nuts · Poultry

Pesto chicken braise with cheesy dumplings

January 17, 2015February 7, 2016 Belinda

Oh my gosh, the BBC Food network has done it again! Divine and comforting.

Serves 4

2 tbsp olive oil
12-15 chicken thighs, skin removed, bone in (or boneless, skinless, if you prefer)
7 oz smoked bacon lardons, chopped prosciutto or chopped bacon
1 large onion, chopped
4 celery sticks, peeled and chopped
3 leeks, chopped
4 tbsp plain flour
7 fl oz white wine
2 pints chicken stock
2 bay leaves
8 oz frozen peas
5 oz sundried tomatoes in oil, drained
5 oz fresh pesto
small bunch basil, chopped

For the dumplings
5 oz butter
9 oz self-raising flour
4 oz parmesan, grated
2 oz pine nuts, lightly toasted

Heat the oil in a large casserole dish. Season the chicken with salt and pepper and brown it until golden on all sides – you might have to do this in batches – remove the chicken from the pan as you go and set aside.
Add the lardons to the pan and sizzle for a few mins, then add the onion, celery and leeks, and cook over a medium heat for 8-10 mins until the vegetables have softened. Stir in the flour, season and cook for a further 2 mins.

Gradually stir in the wine and allow it to bubble away, then stir in the stock. Return the chicken to the pan with the bay leaves and cover with a lid. Reduce the heat and simmer gently for 1½ hrs or until the chicken is tender.(Or you can put it in a 350 F oven for 1 1/2 to 2 hours) The stew can now be cooled and frozen if you’re making ahead. Just defrost thoroughly, then gently warm through back in the pan before continuing.

Heat oven to 400 F
Add the peas, sundried tomatoes, pesto and basil to the stew.

To make the dumplings, rub the butter into the flour until it resembles fine breadcrumbs. Mix in the grated cheese, season with salt and pepper and add about 4 to 5 fluid ounces of water, mixing with a cutlery knife to bring the crumbs together to form a light and sticky dough. Break off walnut-sized lumps and shape into small balls.
Roll the tops of the dumplings in the pine nuts so a few stick to the outside, then place the dumplings on top of the stew and scatter with any remaining nuts. Put the dish in the oven and bake for 25 mins until the dumplings are golden brown and cooked through. Serve with mashed potato or rice and a nice green salad.

Gluten Free · Meat · Poultry

Crispy chicken with creamy lentils and chorizo

January 14, 2015February 7, 2016 Belinda

There’s a whole variety of flavors and textures going on in this dish. I buy the dried medium Spanish chorizo online and it lasts forever. I adore lentils and they soak up the flavors of the chorizo and chicken, and the creme fraiche and lemon give this creamy, tangy finish to the dish. This recipe is positively healing to eat!

Serves 4

8 chicken thighs, bone in and skin on.
4 tbsp olive oil
6 to 8 oz medium Spanish chorizo, peeled and cut into a small dice (You can substitute the chorizo for 4 to 6 oz bacon)
1 red onion, chopped small
2 large cloves garlic, crushed
8 oz puy lentils
2 3/4 cups chicken stock
1 tbsp Dijon mustard
2 to 3 tbsp creme fraiche
zest and juice of 1 lemon
small bunch of Italian parsley, chopped
Salt and pepper

Season the chicken pieces well with salt and pepper. Heat the oil in a large heavy braiser with a lid and brown the chicken pieces in the hot oil for about 5 mins until golden all over. Remove and set aside.
Add the chorizo to the oil and brown gently. Remove and set aside. Pour away all the oil except for 1 tbsp.
Add the onion to the pan and cook for 5 mins then add the crushed garlic and cook for 1 minute more.
Add the lentils, stock and chorizo and stir well.
Put the chicken pieces on top, put the lid on and leave to simmer for about 30 mins.
Remove the lid and increase the heat.
Bubble for another 20 mins or so until the lentils are tender, most of the stock has been absorbed and the chicken is cooked through.
Stir in the creme fraiche, lemon zest and juice, mustard, parsley and seasoning.
Serve with a nice green salad on the side.

Do-ahead · Gluten Free · Meat · Poultry

Prosciutto wrapped chicken stuffed with goat cheese and figs

January 11, 2015September 7, 2022 Belinda

This is a very simple but highly effective dish from Marcus Bean, that is as good at a dinner party as it is for a casual get-together with friends. You can also make them as small bites.

Serves 4

4 boneless, skinless chicken breasts
8 strips of Parma ham or prosciutto
8 fresh figs, sliced
4 oz soft goats cheese, crumbled
1 tbsp olive oil
Sea salt and freshly ground black pepper

Preheat the oven to 400 F.
Make a horizontal slit down each chicken breast, making sure you don’t cut all the way through. Open up the chicken breasts as flat as possible and place each one on 2 strips of Parma ham or prosciutto.

Mix together the figs and goat’s cheese, season the chicken breasts, then put 1/4 of the stuffing mixture on each chicken breast, seasoning again with a little more salt and pepper. Fold the chicken over the filling, then wrap the ham around the outside and secure with cocktail sticks, if necessary.

Heat the oil in a frying pan, add the chicken breasts and cook on medium high until browned, then transfer to a roasting tin and roast for about 15 to 20 minutes until the juices run clear when the thickest part of the breast is pierced with the tip of a sharp knife.

Serve hot with a fresh green salad and boiled, buttered baby potatoes.

Meat · Pasta

Sweet Italian sausage and kale pasta with lemon cream sauce

January 10, 2015February 8, 2016 Belinda

This is a wonderful recipe for those cold winter nights. It’s full of strong, earthy flavors, offset by the unctious,bright lemon cream sauce. This is a recipe from the wonderful Saveur magazine.

SERVES 6

¼ cup good quality olive oil
4 large cloves garlic, finely chopped
1 small onion, finely chopped
3/4 tsp crushed red chile flakes ( or more if you can take it!)
1 lb sweet Italian sausage, casing removed
1 bunch kale, stemmed and roughly chopped
2½ cups half and half
⅓ cup grated Parmesan
Juice and zest of 1 lemon
Freshly grated nutmeg, to taste
Kosher salt and freshly ground black pepper, to taste
1 pound dried penne pasta
3 tbsp finely chopped parsley, for garnish

Heat oil in a 6-qt saucepan over medium-high heat. Add the garlic, onion and red chile flakes; cook, stirring occasionally, until golden brown, about 10 minutes.
Add the sausage and cook, using a wooden spoon to break it up into small pieces until browned, 16 to 18 minutes.
Add the chopped kale, season with salt and pepper and cook until wilted, about 3 minutes.
Add the half and half and bring to a simmer; cook, stirring occasionally until reduced by a third, 7 to 8 minutes.
Stir in Parmesan cheese, lemon juice and zest, nutmeg, and season with salt and pepper; set aside and keep warm.

Bring a large pot of salted water to a boil over high heat. Add the penne and cook, stirring occasionally until al dente, 8 to 9 minutes.
Drain, reserving ¼ cup cooking water; add both pasta and water to the reserved sauce and cook about 5 minutes more. Serve garnished with parsley.

Breakfast · Do-ahead · Egg based · Holiday Food · Meat

Bacon, sausage and cheese muffins

December 6, 2014September 7, 2022 Belinda1 Comment

Well, as it gets towards Christmas, I start thinking of lovely cozy breakfasts in front of the fire. Yes, even in Southern California we have fireplaces and use them a lot. These are steamy bites of savory goodness and are very addictive, so make double what you think you’ll need.

1 cup cooked, chopped bacon
1 cup cooked crumbled sausage meat. I use mild Italian.
1/2 cup bread crumbs
1 cup grated sharp or mature cheddar cheese
1/2 small yellow onion (diced)
8 large eggs
2 tablespoons whole milk
salt and pepper

Preheat oven to 375 degrees.
In a large skillet, cook the bacon. Chop into small-medium bits. Set aside. Using the same skillet, cook the crumbled sausage meat. Set aside.
Chop the onion (you can use other veggies if you choose).
Grease tin cups in a 12 muffin tin pan with butter or shortening.
Whisk together the eggs and milk, a pinch of salt and pepper. Stir in the bread crumbs, cheese, sausage, onion and bacon, leaving just a handful of bacon and cheese for the topping.
Fill the muffin tip cups evenly with the mixture. Sprinkle the remaining bacon and cheese atop of the egg mixture for presentation purposes!
Bake 20 to 25 minutes, eggs should be completely cooked through (you can test with toothpick). To remove the muffins, run a small butter knife around the cups to loosen and pull up. Serve warm.

Do-ahead · Gluten Free · Meat

Maple mustard slow roasted pork

November 9, 2014September 7, 2022 Belinda

Here’s a recipe from BBC Good Food that you won’t forget in a hurry. This meat just falls off the bone, is so succulent and tasty. Served with a winter coleslaw, that’s all you need.

Serves 6 with leftovers
Takes 8 hours minimum and must be started the night before for the marinading.

7oz sea salt
11 oz dark brown sugar, or light Muscovado sugar
4lb 8oz piece of pork shoulder
4 fl oz pure maple syrup
4 oz wholegrain mustard
2 tbsp English mustard powder, like Colmans

Mix the sea salt and 7 oz of the sugar in a large food bag, add the pork and coat it well. (If you don’t have a bag, rub over the pork in a dish and cover with plastic wrap) Leave to marinate in the fridge overnight.

The next day, remove the pork and wipe down the meat with kitchen towel.
Heat the oven to 275 F (140C/120C)
Mix the remaining sugar, the maple syrup, mustards and some ground pepper. Rub half the mixture over the pork and sit it on a rack in a roasting tin. Roast for 6 hours.

Spoon the remaining maple mixture over the pork and roast for 1 hour more.

Remove from the oven and rest the meat for 30 mins on a platter loosely covered with foil. To serve, tear the pork into big chunks and after skimming the surface for fat, spoon over any juices from the roasting tin.

Baking · Breakfast · Do-ahead · Egg based · Holiday Food · Meat

Thanksgiving or Christmas breakfast bread pudding

November 6, 2014September 7, 2022 Belinda1 Comment

I am a bread pudding nut, and on these festive holidays, there is nothing nicer than to sit in the kitchen in the morning with the fire on, drinking champagne and smelling the aroma of something cooking slowly in the oven. The beauty of this dish is that it can be prepared up until cooking, the night before and refrigerated until needed.

Serves 4

1 lb good quality pork sausage-meat
6 cups cut or torn up up French bread, about 1/2″ thick
3 cups whole milk
8 large eggs, organic preferably
1/2 tsp salt
1 tsp freshly ground black pepper
6 sage leaves
5 oz cream cheese
1/4 cup maple syrup
2 tsp maple sugar
butter for the pan

The night before- cook the pork sausage-meat until it is nicely browned. If the sausage is in links, then remove the casings and crumble the sausage.
Mince the sage and toss it with your torn/cut bread in a large bowl
Whisk together the eggs, milk, salt and pepper then pour it over the bread. Stir it around several times, let it sit, then stir again.
Butter a 9″ by 9″ baking dish.
Stir the bread again. Most of the liquid should be absorbed.
Spread half of the bread mixture in the bottom of the greased baking dish.
Use a slotted spoon to remove the sausage-meat from the pan and spread it over the bread.
Now dot the cream cheese in with the sausage. Top with the remaining bread and pour any unabsorbed custard over the top.
Cover and stick in the fridge overnight. Go to bed.
The next morning…. Preheat the oven to 350 F
Pull the pudding from the fridge and drizzle the maple syrup over it, then sprinkle with the maple sugar.
Put it in the oven. Now it’s going to take a while as it’s dense, so go and enjoy yourself with your family while the aroma slowly seeps around the house.
It will turn a dark golden brown, be crunchy on top and puff up a bit. It might take up to 1 hour 30 mins, but check after 1 hour.
When you think it’s done, take it out of the oven and let it rest for a little bit. This goes really well with mimosas!

Do-ahead · Gluten Free · Grains · Meat · Nuts · Vegetable sides · Vegetable-related

Baked butternut squash, cheese and bacon polenta cake

November 2, 2014September 7, 2022 Belinda

Oh my gosh, this combination is pretty heady. If you want to keep it vegetarian, leave out the bacon and use vegetable broth, but I like to incorporate the meaty components.

Serves 8 to 10

One 2lb butternut squash, peeled, seeded and sliced 1 inch thick
2 tbsp olive oil, plus more for the pan
1/3 cup pine nuts
1 large onion, finely chopped
4 slices bacon, cooked and crumbled
1/2 tsp dried sage, crumbled or 1 tsp fresh sage, chopped
salt and freshly ground black pepper
6 cups vegetable or chicken broth (or half and half with 3 cups of water and 3 cups of stock)
2 cups coarse polenta
unsalted butter
5 oz smoked Gouda cheese, shredded or sharp cheddar cheese, shredded
1/3 cup grated Parmigiano-Reggiano

Preheat the oven to 375F
Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups)
While the squash is roasting, spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.

Meanwhile, in a large skillet, heat 2 tbsp olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring, until golden, about 25 minutes.Add a few tbsp of water if the onions start getting dry.

In a saucepan bring the 6 cups stock/water to a boil. Whisk in the polenta and 1 tsp salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes.The polenta will get very thick and that is fine. Stir in 1 tbsp butter along with the mashed squash, pine nuts, bacon, onion, Gouda or cheddar cheese and half the Parmesan cheese.Pour the hot polenta into a large springform pan or a 2 quart braising dish sprayed with non stick spray.
Flatten the top of the polenta slightly without spreading it to the edges; refrigerate until firm for up to an hour.

Cut 1 tbsp of the remaining butter over the polenta and sprinkle with the remaining 2 tbsp parmesan cheese.
Bake in a 375F oven for 1 hour, until the top and sides are lightly browned and crisp.
Let stand for 20 minutes before cutting it into wedges
Serve with sauteed mushrooms, braised greens or tomato sauce.