Winter menu – a sandwich for the soul

I mentioned in option 1, slow cooking a whole chicken, that I had a “takeaway” chicken idea for the weekend. If there are four in your bubble then you might want to consider slow cooking a whole chicken just for this purpose, lets be honest, it doesn't take a great deal of effort, nor break the bank either. I'd recommend too that you use the star anise option in the cavity, the flavour is divine. You'll also produce lots of moist chicken which shreds very easily, it almost melts before your eyes.

We've already had chicken soup for the soul – now here's a chicken sandwich for the soul – I have it on good authority that this is the best ever!

Way back when I'd slow cooked and stripped a chicken just before visiting the kids – big kids - and decided to take the chicken with me - some delicious bread and when I say delicious bread I mean a loaf (or may be two) that can be sliced into doorsteps. I've never seen food disappear as quickly for a long time.

Who likes what?

It wouldn't be a sandwich without the extras, here are my

suggestions and it is not an exhaustive list!

Avocado, sliced or mashed to suit, with lemon

juice

Crispy bacon – and bits are better!

Good quality mayo

Beef tomatoes, sliced thinly

Beetroot relish or slices if you prefer

Any salad item you love – spring onions, shredded

iceberg lettuce

capers, cornichons

A slaw of your choice – here's an Asian

recipe that will compliment your anise infused

shredded chicken

Asian Coleslaw

110g white cabbage, finely sliced – approximately

one third of a medium size cabbage

1 carrot – peeled and sliced with a

julienne peeler

1 spring onion – 15g finely sliced

if you want to create a basic slaw stash then

double the amounts given above

3-4 tbsp soy sauce

1 tbsp caster sugar

Half tbsp rice wine

2 tbsp lime juice

1 tbsp peanut butter

Half tsp chilli powder

4 tbsp fresh coriander

Combine all the above ingredients except the fresh coriander.

Marinade for at least an hour – 2-3 is better still!

Just before serving strain off the excess liquid, stir in the coriander and serve!

A happy afterthought that turns into a huge hit!

Now for the treats …

Winter menu – the “takeaway” ideas

 the choice is yours!

So many of us love pizza, probably because it's easy but most importantly there's a topping to suit everyone.

My favourite style of pizza is a calzone – you know the one I mean, you cover the whole base with sauce then half the base with toppings of your choice and fold it – it always reminds me of an Italian version of a Cornish pasty – which is meant to be a huge compliment to both iconic delicacies!

You can of course buy a ready-made pizza so there's nothing to do at all. If however you want to build your own and/or give your “bubble” a chance to create a masterpiece then the best place to start is at the beginning and the base, or more accurately, the dough. You can buy a ready-made base if you prefer but I'd definitely recommend you try this method.

I have the answer … The Northern Dough Co. gives you two individually wrapped balls of dough each giving you a 12 inch pizza whether classically flat or folded into a Calzone. The dough is the best texture, not too sticky and after lightly dusting your surface with flour it does exactly what it says on the box – you can roll, push, cajole and persuade into your shape of choice. The dough comes ready frozen so check out your freezer aisle. You can defrost in your fridge and then roll out or you can microwave – whichever method suits you best. It really is divine dough!

Here's my own “outside the pizza box” wacky idea.

First things first - a tip - place your base on a mesh pizza mat or a pizza stone if you prefer – before you begin to “build” your pizza. If you don't you'll be very upset when you realise you've got to move your loaded base – too late was the cry - unless of course you're a champion juggler!

My “tomato sauce” is hoi sin and spring onion sauce and for the purpose of this experiment I used a ready made stir fry sauce - spread 2 tablespoons over the base.

I like to keep it simple and choose say three or four toppings and load half the pizza base.

You'll also need one egg, beaten to glaze and help glue the edges of the calzone.

Portabella mushrooms, peeled and finely sliced. I used six or 60/70g.

A handful of torn pieces of Mozzarella cheese – approximately 75g or half a ball.

Finally a sprinkle of pitted black olives, sliced – my handful is about 30g.

Let your inner Jackson Pollock go and create your own masterpiece!

Fold the unfilled half over and twist the edges to seal. Glaze the calzone with the beaten egg and bake in a pre-heated oven 220fan/240c/Gas 9. I baked mine for 12 minutes to suit my taste. Add another couple of minutes if you prefer a darker colour.

I know I'm very fond of saying that recipes are only meant to be a guide and so not set in stone – here's another - rules are meant to be broken.

Here's the next “takeaway” idea ...

Winter menu – option 6 – twice cooked roasties

I mentioned in Option 4 (Tarragon Quorn fillets with roast potatoes) that you can never have enough roast potatoes and suggested you set aside part roasted potatoes, foiled and fridged. You've heard of twice cooked chips? Here are twice cooked roast potatoes.

The easiest way is to show you, as a guide :

I peeled 3 medium sized Maris Piper

potatoes, weighing 250-270g each and cut into

a total of 16 roasties (4 to 6 depending on size of

potato) and roasted for 20 minutes in a

pre-heated oven 180fan/200c/Gas 6, then turned

and repeated. It doesn't matter that there's a variation

in colour

I'd already used half of the roasties to serve with

the Tarragon Quorn fillets supper earlier in the week

and set aside, wrapped in foil and fridged the remaining

half to “twice cook” to serve with my version of

the fish, chips and peas

The set aside half of the part roasted potatoes – 8

cut vertically gave me 22 “mini”

roasties ready to “twice cook”

Twice cooked roasties, ready to serve with the cod loin!

The cod loin and the potatoes will take 20 minutes to finish – turn the cod and the potatoes after 10 minutes. All that remains is to decide what sort of “pea” mood you're in and cook to coincide – enjoy!

It's definitely worth planning for “deliberate leftovers” - why make work for yourself!

The “takeaway” ideas up next ...

Winter menu – option 6, the “takeaway” and the “treat”

Option 6 is my version of fish, chips and peas.

Fish, chips and peas – my version

cod loin, baked in hoi sin sauce

twice cooked roasties (leftover roast potatoes)

petit pois or mushy peas

This idea comes at the weekend so it's acceptable to cheat!

Fish is expensive so you have to shop smart. I've found that Aldi's cod loin is the cheapest and there's no difference in quality to any high end supermarket. Here's the chapter and verse – in January 2020 280g of cod loin cost £3.79 and it's still the same price today. 250g of smoked haddock was £3.09 and has increased to £3.15 – certified and sustainable, responsibly sourced. I'd call that excellent price control!

For the cod loin, portion size depends on size of appetite. The cod loin will come in sealed packets. Before you are ready to cook lay kitchen roll in the casserole (or foil tray) you will use. Open the packet (you might want to use gloves, it's very fishy!) and place the loin fillets on top of the kitchen roll and then cover to absorb the moisture and dry the fillets. Once again you might want to dispose of all the fish packaging, gloves etc., straight into a suitable disposable bag. When you're ready to cook remove the kitchen roll and then pour the hoi sin sauce over the top, turn the fish, ensuring that the fillets are covered.

I've used two types of “ready to use” hoi sin sauce, both of which are designed to use as a stir fry sauce but are equally good as a coating sauce.

Here they are :

Sharwood's hoi sin & spring onion - 195g

Amoy - 120g

Now for the twice cooked roasties …

Winter menu – option 5 ...

... the either or!

A fast chilli served in a bowl, topped with a spoonful

of sour cream and baked bread on the side – or fries or

wedges if that's your bag!

There are several ticks here – first and foremost, it's fast so you can make ahead in a large frying pan on the hob, requiring re-heating only and adding any variations of your choice. It caters for meat eaters, veggies, vegans - for everyone's preference - steak mince, Quorn mince, or vegan mince. You can even make a posh version and use your slow cooker.

A word of warning – DO NOT slow cook tinned red kidney beans, they should be added at the final stage.

Posh Chilli

Serves 4

500g diced steak

A glug of rapeseed oil

1 medium onion, finely chopped

2 cloves of roasted garlic paste or 2 cloves crushed

tsp = teaspoon

half tsp ground cumin

half tsp ground coriander

half tsp ground cinnamon

quarter to half tsp chilli powder (to taste, depends how much of a kick you like – I used a quarter tsp)

500g jar of passata

60ml sweet chilli sauce

390g can of red kidney beans, rinsed

optional extras :

150g small dice or sliced chorizo

sweet baby peppers, de-seeded and

finely sliced

Seal the diced steak in batches in a large frying pan using a drop of rapeseed oil then set aside in your slow cooker. If you're making the chilli on the hob then seal the steak mince – the frozen Quorn options can be added later so continue with the method below.

Gently fry your onion and garlic, using another drop of rapeseed oil if necessary. Add the spices and cook together so that the spices are able to release their deliciousness!

Add the passata and the chilli sauce and bring to the boil. Add to the sealed diced steak and then slow cook for 4 hours. Turn off and then leave to cool. Freeze in boxes to suit your needs – remember – you can pull out two boxes if you need to, rather than have to throw away from a larger quantity.

Defrost thoroughly in your fridge. Re-heat gently on the stove adding your kidney beans or any of the optional extras!

For the optional extras :

Use a large frying pan and fry the chorizo gently so that it releases its oil. Set the chorizo aside, leaving the oil in the pan.

Sauté the sliced, sweet baby peppers in the chorizo oil.

If you enjoy a spicy hit you can use mixed beans in a chilli sauce instead of ordinary red kidney beans.

Serve with rice if you like but I think it's fab in a bowl with a blob of sour cream served with some rustic bread of your choice on the side or with wraps with bowls of relish of your choice – mango would work well.

Freezing serves dishes like chilli or curry very well – the freezing process allows the spices to develop.

Here's a thought – you could double the recipe and serve as a supper or as part of a larger supper buffet - if the day ever dawns when we are able to entertain family and friends again – at least this recipe can be made ahead and frozen so you get to spend all your time with the gang!

Option 6, the “takeaway” and the “treat” - the end of this week!

Winter menu – options 3 and 4

 A mid week fast fix and a veggie treat!

For the mid week fast fix – option 3

A cheese muffin, split in half, toasted and buttered - top each

half with warmed smoked salmon flakes (140g) and

complete with two poached eggs

Cheese muffins freeze well, so a welcome addition to your shopping list for your freezer stash - smoked salmon flakes too (I took advantage of a 3 for £10 deal in M&S – 140g of honey roasted salmon flakes and two 100g packets of smoked salmon slices for my freezer) with eggs from the store cupboard.

For the veggie treat

Tarragon Quorn fillets with roast potatoes – option 4

Serves 4

4 frozen Quorn fillets

Quorn fillets cook from frozen and take 12 minutes on the hob. They are ideal for this dish since the sauce can be made ahead and so it takes 12 minutes to complete.

For the tarragon sauce

Bunch of spring onions, finely diced

1 tsp dried tarragon

Fresh tarragon – chopped – approx 2 tbsp

160ml/¼ pt/5 fl oz approx Vermouth or dry white wine

½ tsp of sea salt flakes or celery salt if you prefer

120ml/4fl oz double cream

a generous pinch of white pepper

drop of Rapeseed oil/Canola and a knob of butter

**optional variation in sauce see below

Heat the oil and butter in a large frying pan, add the onions and then dried tarragon. **Add the mashed garlic and stock paste at this stage. Add the Vermouth, let it bubble up, add salt and bring the liquid to the boil, add the cream and fresh tarragon and finally white pepper. The sauce can be made ahead to suit you.

Re-heat the sauce until a gentle simmer then add the Quorn fillets and cook for 12 minutes.

**You can vary your sauce by adding 2 cloves of roasted garlic paste, mashed into a Knorr chicken stock pot – it's delicious – if you like garlic!

Like I've said many times, roast more potatoes than you need – if your family love them as much as mine, they'll never be wasted! Part roast your potatoes ahead so that you only need 20 minutes or so to finish off in a pre-heated oven of course – 180fan/200c/Gas 6. Take out the part roasted potatoes that you don't need, wrap in foil and fridge for another supper.

Option 5 next ...

Winter menu – option 2

                                     Is a home-made soup of your choice – if you like the idea

of making the most of your slow cooked chicken, try

cream of chicken, there's a recipe below - for a veggie

alternative and my favourite, carrot, coriander and chickpea

check out the soup label

This is “chicken soup for the soul” – it makes you feel better when you're in need of comfort. Dice, box and fridge your leftover chicken - ready to add to your soup later.

Using a large saucepan, cover the carcass with water and any stock you've got - chicken or veggie - bring to the boil, turn it down to a simmer and let it do its magic for 30/45 minutes. Strain the stock, cool, cover and set aside until you're ready – you may find more chicken to add to your stash. Another rummage produces a few Charlotte potatoes that need using plus a large onion that's always in the veggie basket.

Here's the recipe :

Cream of Chicken Soup

Serves 4

30g unsalted butter

1 large onion, finely chopped

1 clove of garlic – preferably roasted

500ml chicken stock

250ml whole milk

celery salt and white pepper

diced chicken stash

garnish of grated nutmeg

50-75ml double (heavy) cream

leftover Charlotte potatoes, peel and cut

into small dice

a handful of frozen petit pois

Heat the butter in a large saucepan. Add the onion and garlic and sauté gently for 2-3 minutes – there should be no colour, season with celery salt. Add the stock and diced potatoes and simmer gently for 15 minutes then add the milk and simmer again for 10 minutes Remove from the heat and allow to cool. Blitz 2/3 ladles of the soup until thick and return to the pan. Add the cream, nutmeg, peas, ground white pepper and chicken - heat gently until piping hot.

Don't forget to warm the soup bowls.

If you don't have a huge amount of leftover cooked chicken adding the potatoes supplements and gives a hearty thick soup – a rib sticker as we say!

It's no big deal if you don't have the inclination to make a chicken soup - box and freeze your leftover chicken and likewise bag and freeze the strained stock, for another time, when you are in the mood!

Next up, options 3 and 4!