It was a Saturday. Something strange had happened. I fancied something other than curry for tea! Not sure Kit was so impressed with this idea!
However not all was lost…
I still wanted that hit of spice!
We were going to be having curry. We had bought 3 chickens especially. To be honest I think the thought of taking the meat off 3 birds was not appealing to me on this particular day. I think a bout of ‘Can’t be arsed’ had come over me!
As well as three chickens I had also put a load of chickpeas into soak the night before so I had to incorporate those in some way.
I had been making some seasonings a couple days previously and knew that I had some surplus ‘Ome Made Portuguese Rub-a-Dub-Rub. And that was all the inspiration I needed! “One Pot Portuguese Chicken”.
One Pot Portuguese Chicken
This really is a simple recipe and whilst it’s cooking you can go about and enjoy your day rather than slaving over a hot stove.
You don’t have to use three chickens! The recipe below is for one. You can also use whatever vegetables you fancy.
You will need;
- One Large Chicken
- 165g dried chick peas (soaked overnight, boiled for 10 minutes and drained)
- 4 large potatoes quartered
- 4 large carrots cut into chunks
- 1 large onion sliced
- 2 bulbs garlic chopped
- roughly 120g mushrooms sliced
- 1 1/2 teaspoons ‘Ome Made Portuguese Rub-a-Dub-Rub (or Piri-Piri seasoning or mix up a little paprika, cumin and chilli) mixed with a little oil to make a paste.
- Roughly 1 1/2 litres chicken Stock (you could use a little less and add a glass of red wine or as we did a splash of Port!)
- 4 tomatoes chopped
- Big handful of fresh coriander chopped
- Seasoning to taste
Take a large roasting pan or anything oven proof that all your ingredients will fit in. Put all the ingredients except the chicken, spice mix, stock, tomatoes and coriander in your roasting pan. pour over the stock so that it almost but not quite covers your vegetables.
Rub the spice mixture all over your chicken and place it on top of your vegetables. Cover the whole pan with a couple layers of tin foil and place in a preheated oven at 170°C/150°C fan/gas mark 3 for 2 to 2 1/2 hours.
Take out of the oven. Turn the oven up to 220°C/200°C Fan/ Gas Mark 7. Remove the tin foil and stir in the tomato and fresh coriander. Check for seasoning. Place the pan back in the oven for approximately 30 minutes for the chicken skin to crisp and colour a little.
Remove from the oven and let sit for twenty minutes. The chicken will just fall off the bone. Try serving with some steamed rice and some good crusty bread.
The first ‘Ome Made products have finally gone on sale. Mike at Bradway Quality meats is the very first stockist, and after all his help and support it seems quite fitting!
Hopefully the first products to buy on www.omemade.com will be available very soon.
One of the first products available will be the ‘Ome Made Mild Curry Masala.
I started making my own curry masalas when I was a teenager. Over the years I have made modifications and finally ended up with something that is a perfect base for almost any curry.
There are some eighteen spices and herbs that go into ‘Ome Made Mild Curry Masala. The whole spices such as cumin and coriander (and a little Basmati rice to help thicken the sauce) are gently roasted before being ground to release the natural oils within the spices and give a greater depth of flavour.
Once the whole spices and rice are roasted and ground, they are combined with the other ingredients.
A little Gram flour goes into the mix to help thicken your sauce and a little salt to help blend the spices.
Compared with other curry powders on the market ‘Ome Made Mild Curry Masala contains very little salt and no flour to bulk it out, which also makes it suitable for a Gluten Free diet.
Only a little chilli is added so it’s suitable for those that don’t like to much heat. If I want a hot curry I just add fresh chillies or more chilli powder.
One heaped teaspoon per portion or a tablespoon for four portions is generally the right amount. Just fry in a little oil or ghee along with some onion, garlic and ginger before adding the rest of your ingredients.
You can find recipes using ‘Ome Made Mild Curry Masala here: www.omemade.com/ome-made-curry-secret-ii
Soup… We absolutely love it in our house. Not the tinned variety of course. It has to be ‘Ome-made! And it’s so easy to make. You take your favourite ingredients sweat them off in some butter add some stock, cook for a bit and then blitz. Not leek and potato soup though, that can’t be blitzed. That’s completely breaking the rules, that has to be… ‘lumpy’.
If you make your own stock it’s even better. Even if it’s chucking the bones from the leftover roast chicken in a pot and boiling for an hour, you will be left with a nice base for a soup. Of course if your one of those non-meat eating types you can make a stock from those manky left over carrots at the back of the fridge any veg trimmings and some onion. If you roast the veg for 20 minutes or so you’ll get more flavour and a deeper colour to your stock too.
So heres a recipe for a soup I made the other day along with a recipe for some cumin, ginger and garlic croutons. If you don’t have the croutons with this soup I suggest putting the spices used to flavour them in the soup. Although this recipe has chillies and spices in it it is no way spicy. If you prefer it spicier just up the amount of red chili in the recipe.
Sweet Potato & Red Chili Soup
1 medium onion roughly sliced
2 cloves of garlic roughly chopped
200g (a large baker) potato cubed
700g sweet potatoes (4 small or 3 medium)cubed
1 large carrot diced
1 teaspoon ground white pepper (or extra black if you haven’t)
1 teaspoon salt
1 heaped teaspoon mild curry massala (or curry powder)
1 teaspoon ground allspice
1 teaspoon dried thyme
2 litre of stock
2 medium sized red chillies deseeded and finely chopped
1 tablespoon chopped coriander
Ground black pepper and salt to taste
Melt the butter in a heavy bottomed pan. Gently fry the onion and garlic for about 10 minutes.
Add both types of potato and carrot to the pan along with the white pepper, salt, curry massala, allspice and thyme. Gently sweat all the veg off for a further 10 minutes stirring so the spices don’t stick and burn.
Add your stock which should just cover the vegetables. Bring to a simmer and cook for approximately forty minutes or until all the veg is cooked through and soft. Take off the heat and carefully blitz with a hand blender, blender or food processor.
Put back on the heat and add the remaining ingredients. The soup will be ready after 20 minutes.
Cumin Ginger & Garlic Croutons
8 slices white bread
2 teaspoon crushed garlic
2 teaspoon cumin
1 teaspoon ground ginger
Salt and black pepper
Cut the bread into cubes and put in a shallow roasting/baking tin.
Drizzle with oil and sprinkle with the garlic, cumin and ginger. Give the croutons a good toss and then sprinkle a little more olive oil on them and toss them again.
Put in an oven preheated to 165°C on fan setting (185°C for conventional)the croutons will take 30 – 40 minutes but you need to regularly check on them and give them a shake or turn every 10 minutes or so.
Once the croutons are cooked they can be used straight away. Once the croutons are completely cool they can be put in a sealed container where they should be good for up to five days.
Happy soup making!