Tag: Chicken broth

SAUERKRAUT with Dried Mushrooms and golden CHICKEN BROTH, Polish secrets

SAUERKRAUT with dried mushrooms and golden CHICKEN BROTH are traditional Polish dishes, so it is beneficial to have a Polish friend.

Recently, I stayed with my Polish friend in Adelaide. During my return to Melbourne, I have already prepared two Polish-inspired dishes.

Additionally, I returned home with a large quantity of sorrel from her garden, which I used to make an omelette. When I have access to sorrel, I typically braise it with potatoes, prepare a green borscht or incorporate it into a meat braise.

Sorrel on right hand side

My friend celebrates Christmas eve with some of the traditional Polish  foods that her parents used to enjoy. She and her two sisters get together and make Pierogi stuffed with sauerkraut and dried porcini mushrooms.

She knows how much I like sauerkraut and if I am visiting her after Christmas I know that she would have saved some Pierogi for me in her freezer.

Sauerkraut as cooked by my Polish friend

For this October meal, she prepared sauerkraut and dried porcini mushrooms as a side dish for duck breasts, a green salad and steamed herbed potatoes. The dried mushrooms impart a darker colour to the sauerkraut and, of course, potatoes and beetroot are staples in Polish cuisine.

Sauerkraut and dried porcini mushrooms as a side dish for duck breasts, a green salad , steamed herbed potatoes and beetroot

Having lived in Trieste, I am well-acquainted with preparing and consuming sauerkraut, which is one of my favourite ingredients. However, I generally do not add dried mushrooms nor cook sauerkraut as long as she does.

As with many long-time cooks, she does not measure quantities.

RECIPE: SAUERKRAUT COOKED WITH PORCINI MUSHROOMS

Vary the amounts of mushrooms, sauerkraut and cooking times as you wish.

INGREDIENTS

1/4- 1/2 cups dried Porcini mushrooms soaked in water to cover
splash of olive oil
1 onion, chopped
1k-900g sauerkraut, jars are usually 900g – drained, rinsed and squeezed
salt and ground black pepper to taste.

PROCESS

Leave mushrooms too soak at least for a couple of hours or combine water and dried mushrooms in a saucepan over low heat, simmer,and cook until tender – about 10 minutes. Drain mushrooms, reserving cooking water. Slice the mushrooms into smaller pieces if necessary.

Heat olive oil in a saucepan and over medium heat sauté onion until soft. Add mushrooms and drained sauerkraut and mix well. Add salt and pepper.

Add mushroom water, cover, and simmer until sauerkraut is soft. Add more water as it cooks if necessary. My friend cooks it for over an hour.

Draining the chicken broth

RECIPE: CHICKEN BROTH Cooked with Beetroot to provide a golden colour

The second Polish culinary addition I made in the last two days was to incorporate beetroot into the chicken broth I prepared. This technique, which I have used previously, imparts a rich golden colour to the broth, as illustrated in the photograph above.

Adding beetroot to the broth to add a rich colour

I make chicken broth the Italian way, adding a whole onion, celery sticks, carrots, whole peppercorns and salt.

My mother also added a little tomato, and perhaps this was done to colour, but I only do this when tomatoes are in season.

Italian ingredients for broth

I use a whole, free-range chicken and always enjoy eating the meat, especially with some Salsa Verde.

BRODO DI GALLINA (Chicken Broth)

Follow the above recipe, just add a whole beetroot (unpeeled).

You could also add dried porcini to this recipe:

CHICKEN WITH SAUERKRAUT, from the Carso, in north eastern Italy, near Trieste

SALSA VERDE; ITALIAN GREEN SAUCE

COTECHINO AND LENTILS – NEW YEAR’S EVE and CHRISTMAS

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It is hot in Australia at this time of year and I am certainly not going to cook this popular and traditional Italian, New Year’s Eve dish – Cotechino e lenticchie – but some of you who are steeped into tradition may consider cooking this in hot or cold weather. If you do, make sure that as you dig into that sausage, you make a wish for the new year (it must be before midnight).

I cooked it last winter. Perfect for the cold weather. I first published this post on Dec 9th 2015 and it is time to publish it once more.

Cotechino is rather a large sausage which has a proportion of it made with some of the gelatinous meat from the pig trotter.  Lenticchie are lentils- the ordinary green lentils. Cotechino e lenticchie is a dish that is more common in the north of Italy. I do not think that it is very common in Sicily, however as a result of media and recipe books and travel, food habits change, recipes evolve.

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Just as we have adopted Panettone and Panforte at Christmas time in Australia, I gather that it is fairly hip to cook Christmas Pudding in Italy. So what do we think of that?
You will ned to visit an Italian delicatessen or butcher to buy a Cotechino sausage. If you live in Melbourne I go to Fairfield or Carlton. If you live in Adelaide Marino Food and Meat store at the Central Market. I know about and have visited Eataly in New York and they would definitely have it.

Cooking Cotechino and Lentils is very simple, and delicious. The onion, carrot and celery are the Italian usual suspects when making broth or a soffritto (from soffriggere – to lightly fry – the soffritto refers to the sautéed vegetables that are the basis for most braises, pot roasts and soups.)

This is definitely one of those dishes where you can add 1 kilo of lentils if you wish – it depends what proportion of lentils to cotechino that you prefer. Have a look at my photo and decide.

1 cotechino sausage
700 g of lentils
1 onion
1 stalk of celery
1 carrot
¼ cup olive oil
2-3 peeled tomatoes
2-3 bay leaves – I always prefer fresh, but i have a bay tree growing in a pot on my balcony  – you may not be as lucky.

Soak the lentils in water for 30 minutes.
Sauté the chopped celery, carrot, onion in the hot oil till golden. Drain the lentils and add cold water to cover them well.
Add peeled tomatoes and bay leaves, cover and cook them and cook over low heat until cooked.
In a separate pan add the sausage to cold water- sufficient water to cover the cotechino, bring it to the boil and then simmer it until it is cooked but not split – say 50 minutes.
Skim some of the fat off the broth, cut the sausage into thick slices, add them to the lentils with as much of the broth as you wish and serve.

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The flavours will intensify over the next few days so appreciate the leftovers – you could add more of the broth (from the cotechino) and eat it as soup. Great stuff, especially for those who are living in a cold climate!

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I have mentioned Panforte ( sweet). For recipe see:

Other Christmas recipes for sweets:

Fish for Christmas (especially Christmas Eve):

  • A SEAFOOD CHRISTMAS Feast with Fran Kelly – RADIO NATIONAL BREAKFAST PROGRAMME
  • A SEAFOOD CHRISTMAS – BUON NATALE

Meat and other Christmas specialties:

My family always had brodo at some stage on Christmas day:

And there are so many other seafood, meat, vegetables and pasta recipes on my blog.

 

 

CHICKEN LAYERED WITH A TUNA AND EGG MAYONNAISE – A cold Chicken dish

Christmas for me is not just cooking for Christmas eve (as is more traditional in my household) or Christmas day. It is more to do about having a range of simple ingredients on hand so that I can prepare the odd meal quickly, just in case I end up feeding some one. It is the festive season after all but whatever happens during this very silly season in the year, I like to be in control.

In my first book, Sicilian Seafood Cooking, I have written:

Every cook and professional chef has a way of doing things.
It is said that you don’t leave your life behind, you take it with you.
My mother’s surname is Leone. Often daughters acquire some of their
knowledge and skills in the kitchen from watching their mothers and, like the
Sicilian proverb, I am a leone (a lion) in control of my kitchen.

In this post I want to revisit an easy chicken dish that is Vitello Tonnato but not made with vitello (veal) but chicken. The word tonnato comes from the word tonno (tuna).

This recipe could keep you sane and will gain you many compliments.

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Chicken fillets, capers and a tin of good tuna in oil are easy to get and these are likely to be ingredients that you have in your pantry. Mayonnaise can be made in no time with eggs and extra virgin olive oil. Anchovies taste good in this dish but not everyone likes anchovies so I did not use them on this occasion.

This dish is so simple to make, but it will be very much appreciated and enjoyed. Great for summer (as in Australia) or any season. It can be – but it also makes an impressive antipasto at any time.

Your guest could be familiar with Vitello Tonnato, but they are not likely to be familiar with Pollo alla Messinese – the word pollo or gallina  is chicken and alla Messinese  is as  prepared by the Sicilians from Messina.

I have written this recipe before so I will just include some photos as I have made this many times (for recipe see link below).

On this occasion I  wanted to make some chicken broth (another staple in my fridge) so I used a whole chicken and two chicken breasts. Then removed the breast from the whole chicken and used it with the two other breasts to make Pollo alla Messinese for six people. I cooked the chicken and when it was nearly cooked I added the chicken breasts whole. I then cooked it for an extra five minutes and then switched off the heat. The residual heat will cook the fillets.

Photo: tuna, capers and mayonnaise.

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Photo: breasts are sliced, tuna sauce has been blended but because it was too thick I added more mayonnaise.

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One layer of mayonnaise on the bottom, one layer of breasts. Three layers in all, topped with the sauce last and a sprinkling of capers. Pink peppercorns also have visual impact.

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Recipes:

Pollo Alla Messinese (a Cold Chicken Dish Similar to Vitello Tonnato From Messina)

 Brodo di Gallina (chicken Broth)

Maionese (Mayonnaise)

And by the way, Insalata Russa, made with Mayonnaise is also good…and festive.

Vitello Tonnato

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BUONE FESTE to everyone! (Seasons Greetings)

This plate is one of my mother’s. She painted it in 1994 and her name was Elena (nee Leone).

And she really was a lion in her kitchen.

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GNOCHETI DE GRIES (as called in Trieste), GNOCCHETTI DI SEMOLINO (Italian), SEMOLINA Small GNOCCHI

GNOCHETI DE GRIES (as called in Trieste), GNOCCHETTI DI SEMOLINO (Italian), SEMOLINA Small GNOCCHI are popular additions to Brodo (broth). They are popular in Trieste.

BRODO (Broth)

In my parent’s house we ate brodo (broth) once per week. Sometimes it was made with chicken, sometimes with yearling beef and at other times it was a mixture of the two meats; a few bones were always included.

We always had brodo as the first course and the boiled meat as the second course, and this was always accompanied with Salsa verde.

Brodo is popular all over Italy and is considered essential when a member of the household is feeling unwell. It is seen as a restorative food in many other cultures as well.

What to have in Brodo

Often we would have tortellini in brodo, but at other times, my mother added pastina (small pasta); these were either capelli d’angelo (angel’s hair) or thin egg noodles or stelline (small stars) or quadretti (small squares).

Most of the time we had or favourite: gnocchetti di semolino floating in our brodo – these are small gnocchi, a specialty from Trieste. Because I spent my childhood there I became an expert gnocchetti maker from an early age.

Gnocchetti in brodo.

Lately, with winter colds I have been making brodo and last week I also made gnocchetti. Although making them was second nature to me but next time I make them I will use a coffee spoon to make them smaller.

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RECIPE GNOCCHETTI  made with Semolina
To make brodo, see:  BRODO DI GALLINA
INGREDIENTS
50 g of butter,
1 egg,
100g of semolina,
pinch of salt,
grated Parmesan cheese (1 tbs in the mixture and some to present at the table)
PROCESSES
Make the brodo:
Beat softened butter and egg with a small wooden spoon until soft and well mixed. Use a small jug, milk saucepan or a bowl with steep sides.
Add the semolina and grated cheese slowly and continue to mix vigorously until perfectly smooth.
Bring the broth to the boil.
Use a wet teaspoon to shape the gnocchetti. Take small quantities of the mixture and slip small oval shapes off the spoon into the boiling broth. Keep the broth on a gentle boil.

Continue shaping the gnocchetti and poaching them until the mixture is finished. The gnocchietti rise to the surface when cooked (about 5 minutes). If cooking large quantities of gnocchetti, to prevent over cooking, take the cooked ones out with a slotted spoon before slipping in the new ones, but with the above amounts this will not be necessary.

Ladle broth and a few gnocchetti into each bowl and present with grated cheese.

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The pasta I use is commercially made, but when I eat brodo in Sicily at my zia Niluzza’s (my father’s sister) makes fresh quadrettini (little squares) – she cuts the fresh pasta amazingly quickly.

MUSSELS IN TRIESTE and Mussel recipes