main course

Slow cooked chicken, with herbs, leek and tomato

~ Eloise Emmett ~ Leave a comment

* I served it with sautéed cabbage and silver beet see recipe side of lamb part 2- chump chops, and I added a rasher of bacon sliced when sautéing the onion and garlic

1 chicken or about 700 grams chicken thighs
2 tablespoons flour
1 onion
3 cloves garlic
400 grams tomato
1 cup chicken stock
4 sprigs thyme
10 sage leaves
2 sprigs rosemary
2 tablespoons tarragon
salt and pepper

I used a whole chicken, I removed the breasts and marylands (leg and thigh) from the chicken.  The carcass went in one slow cooker with some onion, carrot and celery trimmings, leek ends, thyme, parsley and bay leaf for 4 hours on high, I will freeze the stock to make a soup later in the week.

 

Roll the chicken pieces in flour and in a hot pan seal and brown on all sides, put in the base of the slow cooker. Add the crushed garlic, sliced onion and leek, chopped herbs, stock, tomatoes and a pinch of salt and pepper, cook on high for about four hours until the meat is falling off the bone.



*The leftover chicken and tomatoes was used in quick pasta dish the next night. I sautéed mushrooms, zuchini and silver beet added the leftover shredded chicken and tomato and about 2 tablespoons cream (I freeze cream in small amounts, ice cube trays would work well) and served it with pasta and parmesan.

3 meals from one $8 chicken!!

Pumpkin ravioli with brown butter and sage

~ Eloise Emmett ~ Leave a comment


Ravioli
–Pasta
2 cups plain flour
3 eggs

-Filling
1 Tablespoon oil
2 cups pumpkin
½ cup shaved parmesan (1 up total recipe)
100 grams ricotta cheese
Teaspoon basil
Teaspoon oregano
1 small clove garlic
Salt and pepper to season

1 egg (for egg wash)

60 grams butter
Salt and pepper
2 cloves garlic
2 Tablespoon sage
½ cup shaved parmesan

To make the ravioli; Dice pumpkin and roast for approximately 25 minutes in the oil, in a baking tray in a moderate oven (180 C). Cool and mix with the chopped basil, crushed garlic, chopped oregano, garlic, cheeses and a little salt and pepper.
Make the pasta by putting the flour in the food processor, or in a bowl, while blending add  eggs to form firm dough. If the mix is wet knead more flour in on a floured bench. Then roll the pasta through the pasta machine up to number 5. Lay the sheets of pasta on the floured bench put teaspoon size balls of the mix, neatly, on one side of the pasta about 8 cm apart then brush the other side of the pasta with egg wash, fold over pressing around the mix, then cut with the ravioli cutter.

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Cook for approximately 4 minutes in salted boiling water, (This can be done earlier, even the day before, and cooled, and rolled in a little oil, then the pasta reheated in boiling water when serving the dish).

To serve the dish: crush the garlic and shred the sage. Heat the butter in a large heavy base pan on a medium heat until the butter froths, sauté  garlic and sage. Heat the ravioli for 1 minute in boiling water and toss through the ravioli and mussels and serve immediately topped with the parmesan.

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