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Rice Soup with Chorizo, Pumpkin, Kale & a Poached Egg

Chicken and ham broth with rice, pumpkin, chorizo, sage and a poached egg

Chicken and ham broth with rice, pumpkin, chorizo, sage and a poached egg

I don’t like telling you what to do, but on this occasion, I must. It is almost the weekend, and it is very much Autumn, so what I need you to do, is to go out and buy a couple of raw chicken carcasses (most butchers will have them, and failing that 500g chicken wings), some ham bones, if you can get them, or a ham hock. You see with these, and some veg, you can make a sublime broth which will keep you in gorgeous soups for the week, as I have done. I just needed soup and lots of it.

A home made broth is wonderful, far surpassing any commercial pretenders. Even those home made ones you see in shop fridges will not have been made with the love and care that yours can be made with at home. Love and care brings flavour, and health, and joy. I am insisting that you give this a go.

A good home made stock will have clear strong flavours, but it is gentle too, and only ever supports what you add to it, it never dominates. Shop bought stocks, especially the cubes, always do. It is an effort, but making a big batch when you have the time is very rewarding, the bulk of the work lies in waiting for it to be done.

There are many things you can do with this stock. A steaming mug of it on its own brings great pleasure and sustenance. With shredded chicken, leftover or not, some spring onions, some coriander and some chilli, you have a vigorous bright chicken soup, with a ham backbone. It also freezes well. [Read more]

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Sunshine Rice & Eggs

Sunshine Rice & Eggs

Sunshine Rice & Eggs

Sunshine rice! Cheesy, isn’t it? But why is cheesy a bad thing when cheese is just so good? Shall we try and reclaim that? Like I was doing with Like a Girl when I decided to title this blog Eat Like a Girl . Which is now the subject of a viral advertising campaign, I notice, which is a very good thing. As Like a Girl is, and it is something to be proud ofNow, lets work on cheesy. Or, maybe we have other things to do? Like finish books and things. (Yes, nearly there with Project: BACON, and more on that soon!).

I looked at my breakfast this morning and thought, oh, that looks like a gorgeous perky sun, within another one peeking cheerfully from inside of it. And so, a sunshine breakfast was declared, and devoured.

The rice was leftover from my dinner the night before (pan fried mackerel with habanero, curry leaf & lime butter sat on top of it, that recipe soon, once I have tested it again). It is fairly speedy to put together though, and you should cheer your breakfast table with it so I will share the rice recipe here too.

I like to use short grain brown rice which is tense, fat and nutty, but really any rice would do here, so go with whatever you have in the cupboard. Turmeric gives it the underlying golden hue. I use turmeric because it is delicious (in small amounts though, and especially when using fresh turmeric), but also because it is so healthy. With anti-inflammatory and anti-oxidant properties, I hope that turmeric can somehow offset some of the more unsavoury habits of mine. Sweetcorn gives it further acute pops of yellow, spinach, finely shredded and added just as you turn the heat off, freshness and texture. I freshened it up by frying it in some extra virgin olive oil with some lovely diced ripe tomato and chilli. When hot and toasty, I cleared some holes, and fried some eggs in each. One egg per person is enough for me, but if you need more, go for it.

Enjoy! And do tell me what you have for sunshine breakfasts? :)[Read more]