Tuesday, October 19, 2010

Random Recipe Review

After all the busyness of the weekend and Archie's Baptism, I really needed to get back into my routine of meal planning today. I just couldn't face it last night and fell asleep on the lounge at about 7:30! It really was such a big weekend and I'll post more about it tomorrow.

The last Random Recipe was from a fortnight ago, I just didn't get a chance to post about it last week. The recipe was Boiled Chicken with Aioli from The Mediterranean Collection. It wasn't a dish that we'd normally have, but the sort that Matt would like me to cook more often. It was surprisingly yummy, really simple flavours that would be good for a cold winter's night. It was basically just making a chicken stock with added sausages and pancetta. Vegies like cabbage, carrot and potato are cooked in the stock and then it's all served up with reduced stock like a gravy. In the end I couldn't be bothered making the aioli so we just had it with the vegies cooked in the stock and some extra steamed greens, just cause I like to have heaps of veg!

Boiled Chicken with Aioli (without the Aioli)
Poule au Pot

 1.5kg free range chicken
1 onion, studded with three cloves
250g piece of pancetta
4 good quality pork sausages
4 carrots, trimmed
4 leeks, trimmed
bouquet garni
 4 waxy potatoes
1 small green cabbage, cut into wedges

1. Wash and dry the chicken and stuff the cavity with the studded onion (my onion was really big so I put half in the cavity and half in the stock). Place in a large, heavy stockpot, cover with cold water and bring to the boil, skimming the surface as necessary.
2. Add the pancetta, sausages, carrots, leeks and bouquet garni and return to the boil. Simmer gently, partially covered, for 20 minutes. Add the potatoes and cabbage and continue to simmer for a further 40 minutes until all meats and veg are tender.
3. When the meats are tender, carefully remove them and vegetables from pot and place, covered with foil, in a low oven to keep warm. Strain the poaching stock into a clean pan and boil rapidly until reduced by half. Season with salt and pepper.
4. Carve the meats and arrange on individual plates with veg. Pour over some of the stock.

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