Tuesday, 31 October 2017

BASIC CHICKEN LEMON BROTH OR SOUP - Totally Delish, Economical & Addictive! GMO, Gluten / Preservative Free!

Delicious recipes without any onions. You won’t notice it and neither will your guests! 😉

Total Calories: 4,430 Total Weight: 5,939 kg



A favorite standby recipe I always use when I’m out of onions and I love this soo addictively delicious soup!

NOTES:
The longer you cook this soup the softer the bones will get and the better your natural chicken stock becomes – I love to cook mine gently overnight and for part of the next day until the bones just crumble up in your fingers 🙂
You may add an onion but you won’t even notice it if you don’t and neither will your guests.
If worried about the fat, you may tip it out and place it in freezer to set. Fat will rise to the top with your chicken stock at bottom. When set just slice of your browned chicken stock, adding it back to your soup together with enough fat / chicken schmaltz as needed, according to your own taste 🙂

INGREDIENTS:
8 chicken thighs
4 liters water
2 lemons, juiced
6 garlic cloves
2 jalapenos
170 g rice
30 ml parsley
salt to taste

If you do have the below ingredients please add them but the plain simple above ingredients are also absolutely delicious! Especially when you are out of onions, carrots or celery ;)


1 onion

264 g carrots (3 medium)

2 celery stalks, including leaves


METHOD:
Evening before bed put on chicken skin side facing down and pour over a cup of water. Bring to a gentle simmer in an electric wok or slow cooker if you wish. Alternately you may use a simmer ring under a heavy bottomed saucepan over a low heat or flame.
Simmer on low overnight and all through the following day until bones disentegrate or crumble, so that they release all that lovely natural bone stock.
To a microwave steamer or pot, weigh in your rice and add 3 times the amount of water. IE; 810 g / ml. Close lid and microwave on high for 15 minutes. Remove and allow to stand 10 minutes to soften.
Remove chicken and set aside to cool.
With a stick or an immersion blender puree rice into a smooth cream, adding a little water as needed.
To a food processor with metal chopping blade on – Add your whole peeled garlic cloves, parsley and whole jalapenos and pulse until finey chopped.
Add to soup. Swish out food processor bowl with some water, adding it back to soup.
Remove bones or if they are soft enough they will just crumble to a pulp in your fingers. You may add the pulp to the soup if you wish. (I do for extra nutrition). Add all the meat and discard any sharp or hard bones.
Stir in the juice of 2 lemons.
Simmer a further 5 – 10 minutes.









Serve and enjoy! 

Tuesday, 24 October 2017

Best Ever! One Pot Irish Shepherds Pie (Stew) to get you through those Cold Winters – Totally Delish! Gmo and Preservative Free!

A great recipe if you are too lazy to put together a Shepherds Pie – Just eat it in a bowl and enjoy! Yes, it’s absolutely delicious! 😉


Absolutely delish eaten just like this. The potatoes and veg suck up all the delicious mutton fat and stock.

Notes:
Cook long and slow. Preferably, put your mutton on with 1 cup (250 ml) water first thing in the morning and top up as needed to prevent drying out. Mutton takes  around 5 – 6 hours to cook at a very low temperature and sometimes I even take longer. Starting it overnight and then continuing during the day. Do not rush. It looks after itself very well! 😉 Long and slow will bring out the best flavour you can wish for 😉
You may use any other mutton fat but sheep tail fat is rated best, however kidney fat will also do and is what I use from time to time if sheep tail fat is unavailable.
Ingredients:
1.760 kg Leg of mutton or chops (large one’s. IE; best end or other)
288 g sheep tail fat
3 onions, peeled – chopped or quartered
550 g carrots (3 or up to 550 g), peeled
1.316 kg potatoes, unpeeled or peeled (I like to leave my skin on )
1 small cabbage, chopped
Salt to taste – nothing more!


Method:
Add a cup water and put the sheep tail fat at bottom with meat resting on top of it. I do this in my electric wok or you may use a slow cooker or a heavy bottomed saucepan over a very low heat. When meat softens on outer side add onions, potatoes, whole with skin on together with carrots whole over top. When Softened add roughly chopped cabbage to top with light sprinkling salt and close lid and simmer until done.



Absolutely delish eaten just like this. The potatoes and veg suck up all the delicious mutton fat and stock.

Serve and Enjoy!

Source: This is my ow creation

Friday, 20 October 2017

The Worlds Best Irish Shepherds Pie Ever! Drop Dead Delish! Mutton not lamb is where the flavour lies. Roasted to perfection with a crispy mashed roast potato topping! GMO, Preservative and Gluten Free! No Heartburn! No oil! 100 % Natural ingredients!









Keep it plain and simple! Mutton is rich. Condensed and full of flavour!

This is the best Shepherds Pie you will ever eat! And it has all the flavours of a good Sunday Roast and the bonus is it comes with its own natural stock and gravy built-in ;) Serve with crispy roasted potatoes, broccoli and cheese sauce and you are in 7 th heaven! Remember I said Mutton, not Lamb. However this may be made with lamb but you won’t get the same results.
SERVINGS: 9 – 10 With roast potatoes, broccoli and cheese sauce.




Sorry but my carrots are not showing. I thought I would experiment and chop them with my onions in food processor and instead of being cubes they sort of grated up with the onions – So best do them separately.

NOTES:
You may use any stewing mutton or small chops that have enough fat on them but save your bigger cuts and chops for slow braising and roasting 😉
Mutton must cook very slow and will take around 6 – 8 hours to cook. Sometimes I even go slower and take up to 10 hours to cook mine. The lower the temperature the better and the more concentrated the flavour becomes. I promise you.. It is well worth it! ;) This is best done overnight and when your wake up, before going to work, you can just switch off and when you come home your meat is ready and you can start putting dinner together. Mutton has a lot of fat especially the smaller cuts, so it can look after itself as long as you get to know your temperature and the amount of water to add, so that it releases its own fats, stocks and flavours and you will have more than enough fat to roast your potatoes. Once your water has evaporated the meat should just slip right off the bones without leaving a trace of meat clinging to them . You may now remove all the bones, discarding them. Once this is done you will hear the meat sizzling whilst it is browning in its own fats and stock. When browned. Remove your meat with a spatula whilst draining off the juices back into the pan and set meat aside, covered. You may cook your mutton from frozen. In this case, just add 1 cup (250 ml) water. No more. There is extra water that will be released from the frozen meat as it cooks.



I used a pack of neck cuts and a pack of smaller sized chops. After cooking and rendering down of my fats and stock – I weighed my fat after slicing it off from the stock, which I had set and hardened in my freezer (to speed things up) and the total weight of my fat came to 188 g which is more than enough for your roast potatoes.




After removing my cooked meat and pouring my fat together with stock into a 500 g chicken liver tub. After freezing to speed things up. You will see that the stock settles at the bottom whilst the fat rises to the top. So that on inverting it, it will look like this.

INGREDIENTS – ROAST MEAT FILLING:
2.304 kg mutton chops – Small chops plus neck chops
1 cup water
salt to taste




Here as you can see I chopped my carrots separately in food processor and you can see them in this mixture that I previously made. Just mixed up like this with some peas thrown in will make an excellent Bubble and Squeak Breakfast with poached eggs and sausages for a crowd. Who knows.. You might just stop here and eat all by yourself. It’s delicious!




The stock, which you just slice off from the fat, after setting it in the freezer to speed things up and you just add it back to your meat mixture once you have done so










VEGETABLE FILLING:
660 g onions, whole – peeled
402 g carrots, whole – peeled
952 g cabbage, chopped
Salt to taste
70 of your mutton fat – With a wee bit of stock in it, too is fine
238 g peas (frozen)






MASHED POTATO TOPPING:
1.242 kg potatoes, whole or 6 medium – peeled
80 g butter
318 g whole milk
salt to taste
white pepper to taste
nutmeg, freshly grated to taste -or- may use a bought powder
15 ml mutton fat (for brushing and crisping of topping) or as needed




Bake mashed potato topping. Placed under grill to harden. Removed from oven and then brushed with melted mutton fat. That is the secret to a crisp, mashed, fluffy potato topping.


STEAMED BROCCOLI:
I work on 84 g broccoli per serving -or- 1 head giving 3 – 4 servings

GLUTEN FREE CHEESE SAUCE:
140 g rice
420 g water
704 g whole milk (hot)
40 g butter
246 g Cheddar Cheese, grated
Salt to taste

METHOD – COOKING YOUR MEAT:
First thing on rising, early morning or evening. Begin cooking your mutton by placing it together with 1 cup water and some salt to taste, into a heavy bottomed saucepan or wok with self-regulating temperature which is best for this purpose. You may use a slow cooker but I can’t guarantee what is going to happen to your crock pot or glass when you start browning and sizzling the meats in their own stocks and fats. It will brown if you can get the fat sizzling but that’s your risk 😉 If using a stove-top, place a simmer ring or your waffle metal plate / plates under your pot – especially if using gas. Cook on a very low heat, covered so that it just keeps it temperature by gently simmering or bubbling on and off. When meat comes away, clean from the bones and just slips off when gently lifted. Remove the bones and discard. When all your water has evaporated and all you are left with is your natural fats and stock, your meat will gently begin sizzling and browning in its own fats and stock. With a non-metal spatula or egg lifter, gently turn meat in their own fats and stock until browned. Remove meat, gently draining fats and stock back into pan whilst doing so and set meat aside, covered. Whilst fats and stocks are still hot, pour it into a suitable container without lid and place into coldest part of freezer to set but if storing it for future use keep covered.
PREPARE YOUR VEGETABLE FILLING:
To a food processor with metal blade on. Add your roughly chopped onions and whizz to finely chop. To a saucepan or electric wok with self-regulating temperature. Add your 70 g of your mutton fat, together with your finely chopped onions and saute gently. To your food processor, add your roughly chopped carrots, whizz and dice into small cubes, as for pie mixtures – Add your diced carrots to your onions and continue gently sautéing. To your food processor add your diced cubes of cabbage, 300 g per time.. NO MORE – Or you will end up with an awful mush. Chop until diced but not as fine as you would for coleslaw. Add your diced cabbage to your carrots and onions and continue sautéing gently, until all vegetables just or almost tender. Add your cooked meat into your sautéed vegetables and with a non-metal spatula, break it all up. You will find that it will just fall apart, as easy peasy.. like corned beef from a can 😉Remove your stored fat and stock tub from freezer and very quickly dip container into hot water. Invert (See picture) to remove its contents and slice off all your browned mutton stock. Toss it in with your vegetable mixture and meat. Break it all up, whilst gently warming through or until it is all melted and well blended through. Lastly stir in your peas, lower the heat to well below minimum and keep warm but without any bubbling or simmering. If you are using an electric 5 liter wok as I do.. Just feel the outer or underside of the wok and it must feel just hotter than warm to the touch. If you are using an oven, then use your roasting pan.
PREPARE YOUR MASHED POTATO TOPPING:
Steam your potatoes using a microwave steamer, covered or until fork tender. Heat up your milk and butter. Mash your potatoes using a potato masher or a pastry cutter. Pour in the hot milk and continue to mash, until fluffy and lump free but do not over mash or your potatoes will become sticky, gooey and gloppy. Season to taste with white pepper, salt and freshly grated nutmeg.
PUTTING YOUR SHEPHERDS PIE TOGETHER:
Place all your vegetable meat mixture onto the bottom of your oven roasting pan or 5 liter electric wok (with self-regulating temperature) and smooth out the surface. Place dollops of your mashed potato topping on top of your meat mixture and with a fork, spread it out evenly, covering the entire surface, whilst creating grooved streaks with the tins of your fork. Bake at low temperature of around 160 C if using your oven and keep topping fairly close to element to become a very light golden or just to harden the potato topping. As soon as potato topping has hardened. Remove it from the oven and melt 15 ml mutton fat or as needed. Using a pastry brush, brush melted mutton fat all over your potato topping. This will give it a good shine and help it to really crisp up. Place your pie back into the oven whilst keeping underside warm, with potato topping closer to the grill. Do not burn. Watch carefully whilst you brown and crisp up your topping until done to your liking
PREPARE BROCCOLI:
Microwave steam, 4 -5 minutes or until almost or just fork tender. Set aside, covered to keep warm.
PREPARE CHEESE SAUCE:
To a microwave steamer add your 140 g rice with 420 g / ml water. Give it a good swirl, Seal container and microwave on high 15 minutes or until mushy and soft. Puree with stick blender (Immersion blender) or you may puree it in your food processor if you wish. Heat up your milk and gradually puree it in until you have a smooth sauce together with your 40 g butter. Once you have a nice and creamy smooth sauce, you may add in your grated cheese and continue to blending until you have a smooth and glossy cheese sauce. Adjust consistency by adding a little more hot milk, butter or cheese as you desire. Season to taste with salt and set aside to keep warm.





ROASTED POTATOES:
Ingredients:
Your mutton fat and you should have plenty. 
Together with enough potatoes to serve – I usually go on 1 and a half potatoes per person
Method:
Peel potatoes and place them in enough cold water to cover – To prevent discolouration. You may with the tins of your fork, run / scrape groves down the lengths of your potatoes if you wish to give it that grooved appearance. Remove potatoes from water and par-cook them 10 minutes in boiling water or on high in a steamer, covered or until just cooked on their outer surface. Heat up oil to around 160 – 180 C but do not allow your temperature to drop below 160 C or your potatoes will begin to suck up oil. You may test your oil by dropping a crumb of bread into it and it should gently sizzle around its edges. When oil is ready, gently add potatoes. Do not at too many at once and do NOT over-crowd your pan or your temperature will drop. Watch potatoes carefully, whilst turning them with a fork and gently pricking them at the same time to help them crisp up or until they golden brown, crisp and cooked through. When done. Remove them, drain and set aside to keep warm.




Dinner is ready.. Now Serve and Enjoy! 😉

SOURCE: This is my own creation