CHICKEN NOODLE SOUP

There is something very comforting about this soup and I always feel a bit righteous when I make it.  It feels really healthy and cleansing so I eat loads without guilt even if it has no health benefits what so ever.

I have used Matzo Crackers which most supermarkets have but you could use cream crackers instead if you like.  My electric mini chopper was perfect for crushing them and gave me a roughly fine crumb.  Egg noodles is usually what I have in so that's what I added but vermicelli noodles work really well too. 

2 Chicken Quarters Skin Removed

4 1/2 Pints Veg Stock

1 1/2 Onions Roughly Chopped

2 Sticks Celery Roughly Chopped

2 Carrots Roughly Chopped

2 Tomatoes Peeled and Roughly Chopped

2 Sprigs Flat Parsley

55g Medium Egg Noodles

Parsley to Garnish

                                    

Matzo Balls

55g Butter

1/2 Onion Grated

1 Egg

1 Egg Yolk

1 tbsp Finely Chopped Parsley

1 tbsp Water

115g Matzo Crackers Crushed

S&P

Get your matzo balls ready first.  Melt 1 tbsp of butter in a pan and soften the onion.  In a free standing mixer beat the remaining butter till it's fluffy then beat in the egg and egg yolk.  Add the parsley and cooled onion, season and mix well.  Next add the water and crushed crackers.  Combine everything and leave it to rest while you prepare the soup.

Put the chicken into a large pan and pour over the stock.  Bring it to the boil removing any scum with a slotted spoon.  Simmer for 15 minutes then add the onions, celery, carrots, tomatoes and parsley.  season and simmer for 1 hour till the chicken is cooked through and tender.  While this is cooking you can shape your matzo mixture into balls.

Remove the chicken from the pan and strain the soup into a clean pan. Remove the meat from the bone and cut into bite size pieces. Add the chicken, noodles and matzo balls to the pan, cover and simmer gently for 20-30 minutes.  Serve immediately with a little chopped parsley.












I couldn't bare to discard the lovely flavoursome veg from this recipe so I cooked it with a tin of tomatoes and a little veg stock then liquidised it to make a tomato soup - waste not want not

W.K.F.C - West Kirby Fried Chicken

Oh my word, who can resist a bit of southern fried chicken or North West fried chicken as it would have to be in my house.  No! not deep frying I hear you call but there's nothing wrong with it every now and then or on special occasions like it's Tuesday perhaps.

To make it as authentic as the popular take away I also made coleslaw and added barbecue sauce to baked beans.  All that was missing was the cardboard bucket.

Just to help reduce the possible high calorific values of this meal, I removed the skin and the chicken was pre-cooked to reduce frying time, this also ensures it's cooked all the way through.  It was poached in milk which help it keep it's moisture and makes the meat more tender.

4 Chicken Portions - Thighs and Drumsticks
1 Litre Milk
1 tsp Salt

150g Flour
1 tsp Dried Thyme
1 tsp Cayenne Pepper
1 Pinch Smoked Paprika
1 Egg Beaten
Oil For Deep Frying

Put the chicken in a large pan and cover with the milk and salt.  Bring the milk to the boil then reduce the heat and simmer till the chicken is cooked through.  This will take about 20 minutes.  The milk and pan will look quite disgusting and become a skummy mess but this will all be discarded so don't worry.  Once the chicken is cooked, remove it from the milk and let it cool so you can handle it.

Next mix the flour with the seasoning.  It you prefer, you could add a ready made chicken seasoning and select your own flavour.  Once the chicken is cool, coat all the chicken pieces in the flour mix.  Now dip each piece in egg and then back in the flour.  this double dip gives it a lovely thick crispy coating.

Once all the chicken has been double dipped, Deep fry in hot oil till beautifully golden.  It should just take a minute or so.  Then serve with your barbecue beans, coleslaw and a handy wipe.

The coleslaw could not be easier.  In a large bowl mix 5 large tbsp mayonnaise with 5 tbsp greek yoghurt, 2 tsp honey and 1 tsp wholegrain mustard.  To this add 1/2 small white cabbage, 1 small red onion thinly sliced and 2 large grated carrots combine everything well.

I'm sure it's not crucial but watching I'm a celebrity seemed to go rather well with this.  Other forms of junk tv are available x