Chicken casserole with potatoes and sauerkraut

Chicken cassarole with potatoes and sauerkraut.

 This is my take on the famous German / France Sauerkraut dish.

I know they using different meat and probably all the rest of the ingredients are different, but give it a go and see for yourself.

In my dish I used cubage and fennel sauerkraut that I made at home. It turn to add some culinary value to the dish and its definitely reminds me the’ real’ dish. It is not better but it is not worse (I think), well depend how good you are as a cook.

Ingredients:

1 chicken, cut into joints

14 medium size potatoes

1 chilly pepper sliced

2 cups sauerkraut

3 tbsp goose fat

½ tsp ground coriander

½ ground caraway seeds

250ml white wine

1 tsp pickled green pepper seeds

Preparation:

Brown the chicken in some of the goose fat on all sides and set aside.

In the same oven proof pan, mix the rest of the ingredients except the wine, add some goose fat and cook  for a few minutes on medium heat to coat the vegetables with the fat and mix it with the spices.

Pour in the wine and bring to the boil, and boil for a few minutes, Now add the chicken bits to the pan and make sure they are nearly submerged in the liquid. If need be add some more boiling water, but don’t over flood the dish.

Bring it back to the boil. Cover the pan and bake in the oven. First for half an hour on  220 degrees C, then turn the heat down to 180 degrees C for a further fifty minutes.

Remove the lid and leave in the oven several minutes more until you have got nice golden colour and crispiness  on top of the dish.

Take out of the oven, cover with the lid and let rest for 8 minutes before serving.

Enjoy.

 

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Car rear view mirror.

Car rear view mirror, why not?

I got that not so bad, but also not that cheap car. it got all sort of electric battens doing a lot of things, including (as one except) adjusting the sides mirrors.

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You can understand the needs for that. My children pass the driving test (thanks god for that), so time to time they been using the car. Problem is, they always changing the position of the seat and the  angle of the mirrors ( not to mention the radio channel).

Alas, as I mention, I got all this wonderful electric battens, so it is not a big deal to readjust everything.  All is return to normal.

However coming night, then you realise that the rear view mirror is no longer show the rear view. Yes, you will say no problem, just use your hand to adjust it. But it is a German car and nothing is flimsy there (nearly), so you need to be a small superman to do it. Trying to do it on the road with one hand is not that easy.

So…. why the wise engineers could not make another batten to enable me to adjust  the rear view  mirror electrically ?

I will be glad to hear from somebody that have a good answer for that.

Drive safely.

Ronen

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Smoked gammon stew with pearl barley

Make Paleo if you omit the barley.  

Ingredients:

2 carrots cut into eight pieces

750g smoked gammon cut into chunky cubes

4 medium onions cut into quarters

6 medium potatoes halved

4 parsnips halved

6 garlic cloves

1 small butternut squash cut into cubes

3 cups chicken stock

Paprika

1 small dry chilli

Sage

¾ Cup pearl barley

½ cup tomato puree or four sliced ripe tomato

Olive oil

Preparation:

Brown the meat and put aside. Sauté the onions and garlic add the rest of the vegetable and fry for two minutes. Put back the meat and little bit of the stock, bring to boil and scrape the bottom. Add the rest of the stock and spices, and then spread the barley on top and mix it a little. Bring back to boil.

Put in pre-heated oven at 170 degree Celsius for at least three hours, every now and then check that there is enough liquid the pan.

 

 

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Parsley and almond salad.

Surprisingly good parsley and almond salad recipe.

Nice women name Dvora (le) from Moshave Lachish in Israel, gave me this recipe some twenty-five years ago and it’s still going strong.

As there is no universal taste in food (contrary to those chefs in the TV shows) , and I don’t know how many people you are going to feed, I can’t give exact quantity. I can only give the amount that i been using and like. you will have to adjust the quantity according to your own taste.

Ingredients:

Four cups parsley leaves.

Juice from half lemon.

Three garlic cloves.

Half a cup, almonds. Not necessarily without the brown husks.

Best olive oil your money can buy.

Salt and pepper.

Toothpicks.

Preparation:

Begin by roasting the almonds in a frying pan, you can do it without oil. Fry for  few minutes until starting to brown (as the almonds already brown, be careful not to burn them). When ready set aside and leave until cold.

Shreds the parsley leaves with your fingers. mix it with the crushed garlic and the almonds (leave some for later stage). Add salt and pepper and mix well.

Now add the olive oil and again mix well.

When ready to serve add the lemon juice and mix, you will find that the almonds sink to the bottom. So for serving purposes mix again but this time do it gently. you can cheat and toss the reserved almond on top.

Oh yes, that is what the toothpicks for.

Parsley salad

P.S I noticed that in the salad photo you can see other type of nuts. so yes, you can use deferent kind of nuts, but almonds give the best flavour and taste to this particular salad.

 

 

 

 

 

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Shin stew with potatoes.

This recipe is dedicated to Alen and Orly Pattison, my friends that tries the recipe and live to tell the tell.

Ingredients.

2 Shin stake with bone.

1 Big onion, sliced.

6 Garlic cloves, chopped.

Bunch of thyme and rosemary.

1 ½ cop of red wine.

6 Big tomatoes coarsely chopped.

2 Tbsp. pomegranate syrup.

1 Tbsp. Worchester souse

1 Teaspoon paprika

1 Cup of water.

8 Medium size potatoes.

3 Carrots, coarsely sliced.

5 Celery stalks coarsely sliced.

Handful of parsley leafs.

Method.

Brown the meat on both sides and set aside.

While the shin is cooking, put the tomatoes, onions and garlic and some olive oil in the pan and cook gently for few minutes, until the tomatoes turn to mush. Add the celery, carrots, parsley, spices, water, the herbs, Worchester souse and the   pomegranate syrup. Bring to the boil and cook on low heat until the onions are soft and translucent.

Add little bit of olive oil in the same pan that you browned the meat, add the potatoes and fry for few minutes, Add the wine and bring it to the boil, trying to scrape the bottom of the pan.

Transfer the tomatoes souse to the pan and mix gently, then add the meat and make sure it is completely submerge in the souse, if need be add some more boiling water. Cover the pan and cook it over high heat until starting  to boil.

Put it in pre heated oven at 160 Celsius  for minimum three hours, make sure that there is enough liquid all through to cooking and add more if needed.

 

 

 

 

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