Posts Tagged ‘organic veggie stock cube’

This is  a handy lunch or supper dish–for two here; but for four with the simple addition of two extra pieces of chicken and another leek.

It’s adapted from a recipe in Nigel Slater’s impressive tome Tender–a tour de force of loving care. In it he tells the story of the creation of the vegetable patch in the back garden of his London home, and what pleasure it gives him.

He plants, he tends, he gathers and he cooks.

More than just a book of recipes, it’s an enjoyable account of what can be done with a limited space in the heart of a city.

for 2

2 tablespoon olive oil

2 leg and thigh pieces of chicken 

2/3 leeks–outer leaves removed, washed and sliced into 2″ stubs

Juice and zest of a lemon

1 wine glass white wine

500ml stock–I use organic vegetable stock cubes

2 tablespoon parsley–chopped

salt and pepper

ingredients for 2

for 2

  • Heat the oil in a pan and slip in the chicken pieces.
  • Gently color them on both sides on a low to medium heat–8 to 10 minutes in all.
  • Remove them from the pan.
  • Turn the heat to low.
  • Add the leek stubs to the pan and turn them over in the oil.
  • Cover the pan and cook the leeks until they begin to soften–about five minutes.
  • Season the chicken pieces and return them to the pan.
  • Add the wine, the lemon zest and juice, a tablespoon of parsley and the stock.
  • Bring the pan up to the boil, turn the heat down low and cover the pan.
  • Cook at a simmer until the juices run clear when you pierce a piece of the chicken–about 20 minutes.
  • Check the seasoning and sprinkle over the remaining parsley.

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I’ve always liked Brussel sprouts–they were on the winter menu in the fifties. Clearly Ma knew not to overcook them and I have a memory of mushing them with the gravy from the Sunday roast. She added chestnuts to them at Christmas–even better!

Preparing them for the pan was often my job on a Sunday morning.

“Cut across the base, peel away the outer leaves and make a cross–(“Why?”)–to make them cook more quickly”

This delicious and surprising soup is quick to prepare and has a pleasing light green colour.

It’s not a thick soup but nourishing on a winter night.

for 4

2 medium onions–chopped

500gms trimmed brussel sprouts--trim the bottoms, remove the outer leaves and cut the sprouts in half

1 tblsp olive oil

1 tsp of butter

750ml/1 1/2 pints vegetable stock— (I use organic vegetable stock cubes.)

1/2 tsp ground nutmeg

salt and pepper

  • In a saucepan gently sweat the onions and sprouts in the oil and butter for about 10 minutes.
  • Add the stock and bring to simmer.
  • Simmer gently for 20 minutes–the sprouts need to soften.
  • Liquidize (a handheld food mixer comes in handy here) and check the seasoning.
  • Season lightly with salt (remembering the stock cube may have salt in it), plenty of pepper and the nutmeg.
  • Serve hot with a teaspoon of low fat yogurt (or cream if you dare!).

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