BASIC CHICKEN LEMON BROTH OR SOUP Totally Delish, Economical & Addictive! GMO / Preservative Free!

Delicious recipes without any onions. You won’t notice it and neither will your guests! 😉
Total Calories: 4,430 Total Weight: 5,939 kg
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A favorite standby recipe I always use when I’m out of onions and I love this soo adictively delicious soup!

NOTES:
The longer you cook this soup the softer the bones will get and the better your natural chicken stock becomes – I love to cook mine gently overnight and for part of the next day until the bones just crumble up in your fingers 🙂
You may add an onion but you won’t even notice it if you don’t and neither will your guests.
If worried about the fat, you may tip it out and place it in freezer to set. Fat will rise to the top with your chicken stock at bottom. When set just slice of your browned chicken stock, adding it back to your soup together with enough fat / chicken schmaltz as needed, according to your own taste 🙂
INGREDIENTS:
8 chicken thighs
4 liters water
2 lemons, juiced
6 garlic cloves
2 jalapenos
270 g rice
30 ml parsley
salt to taste
If you do have the below ingredients please include them but the plain simple above ingredients are also absolutely delicious! Especially when you are out of onions, carrots or celery 😉
 
1 onion
264 g carrots (3 medium)
2 celery stalks, including leaves
 
METHOD:
Evening before bed put on chicken skin side facing down and pour over a cup of water. Bring to a gentle simmer in an electric wok or slow cooker if you wish. Alternately you may use a simmer ring under a heavy bottomed saucepan over a low heat or flame.
Simmer on low overnight and all through the following day until bones disentegrate or crumble, so that they release all that lovely natural bone stock.
To a microwave steamer or pot, weigh in your rice and add 3 times the amount of water. IE; 810 g / ml. Close lid and microwave on high for 15 minutes. Remove and allow to stand 10 minutes to soften.
Remove chicken and set aside to cool.
With a stick or an immersion blender puree rice into a smooth cream, adding a little water as needed.
To a food processor with metal chopping blade on – Add your whole peeled garlic cloves, parsley and whole jalapenos and pulse until finey chopped.
Add to soup. Swish out food processor bowl with some water, adding it back to soup.
Remove bones or if they are soft enough they will just crumble to a pulp in your fingers. You may add the pulp to the soup if you wish. (I do for extra nutrition). Add all the meat and discard any sharp or hard bones.
Stir in the juice of 2 lemons.
Simmer a further 5 – 10 minutes.
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Serve and enjoy! 🙂
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One Pot Irish Shepherds Pie (Stew) to get you through those Cold Winters – Totally Delish! Gmo and Preservative Free!

A great recipe if you are too lazy to put together a Shepherds Pie – Just eat it in a bowl and enjoy! Yes, it’s absolutely delicious! 😉

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Absolutely delish eaten just like this. The potatoes and veg suck up all the delicious mutton fat and stock.

Notes:

Cook long and slow. Preferably, put your mutton on with 1 cup (250 ml) water first thing in the morning and top up as needed to prevent drying out. Mutton takes  around 5 – 6 hours to cook at a very low temperature and sometimes I even take longer. Starting it overnight and then continuing during the day. Do not rush. It looks after itself very well! 😉 Long and slow will bring out the best flavour you can wish for 😉

 You may use any other mutton fat but sheep tail fat is rated best, however kidney fat will also do and is what I use from time to time if sheep tail fat is unavailable.

Ingredients:

1.760 kg Leg of mutton or chops (large one’s. ie; best end or other)

288 g sheep tail fat

3 onions, peeled – chopped or quartered
550 g carrots (3 or up to 550 g), peeled
1.316 kg potatoes, unpeeled or peeled (I like to leave my skin on )
1 small cabbage, chopped

Salt to taste – nothing more!

Method:

Add a cup water and put the sheep tail fat at bottom with meat resting on top of it. I do this in my electric wok or you may use a slow cooker or a heavy bottomed saucepan over a very low heat. When meat softens on outer side add onions, potatoes, whole with skin on together with carrots whole over top. When Softened add roughly chopped cabbage to top with light sprinkling salt and close lid and simmer until done.

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Absolutely delish eaten just like this. The potatoes and veg suck up all the delicious mutton fat and stock.

Serve and Enjoy!
 
Source: This is my ow creation

The Worlds Best Shepherds Pie Ever! Drop Dead Delish! Mutton not lamb is where the flavour lies. Roasted to perfection with a crispy mashed roast potato topping! GMO, Preservative and Gluten Free! No Heartburn! No oil! 100 % Natural ingredients!

GMO, Preservative and Gluten Free! No Heartburn! No oil! 100 % Natural ingredients! Mutton not lamb is where the flavor resides!
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Keep it plain and simple! Mutton is rich. Condensed and full of flavour!

This is the best Shepherds Pie you will ever eat! And it has all the flavours of a good Sunday Roast and the bonus is it comes with its own natural stock and gravy built-in 📷 Serve with crispy roasted potatoes, broccoli and cheese sauce and you are in 7 th heaven! Remember I said Mutton, not Lamb. However this may be made with lamb but you won’t get the same results.

SERVINGS: 9 – 10 With roast potatoes, broccoli and cheese sauce.
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Sorry but my carrots are not showing. I thought I would experiment and chop them with my onions in food processor and instead of being cubes they sort of grated up with the onions – So best do them separately.

NOTES:

You may use any stewing mutton or small chops that have enough fat on them but save your bigger cuts and chops for slow braising and roasting 😉

Mutton must cook very slow and will take around 6 – 8 hours to cook. Sometimes I even go slower and take up to 10 hours to cook mine. The lower the temperature the better and the more concentrated the flavour becomes. I promise you.. It is well worth it! 📷 This is best done overnight and when your wake up, before going to work, you can just switch off and when you come home your meat is ready and you can start putting dinner together. Mutton has a lot of fat especially the smaller cuts, so it can look after itself as long as you get to know your temperature and the amount of water to add, so that it releases its own fats, stocks and flavours and you will have more than enough fat to roast your potatoes. Once your water has evaporated the meat should just slip right off the bones without leaving a trace of meat clinging to them . You may now remove all the bones, discarding them. Once this is done you will hear the meat sizzling whilst it is browning in its own fats and stock. When browned. Remove your meat with a spatula whilst draining off the juices back into the pan and set meat aside, covered. You may cook your mutton from frozen. In this case, just add 1 cup (250 ml) water. No more. There is extra water that will be released from the frozen meat as it cooks.

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I used a pack of neck cuts and a pack of smaller sized chops. After cooking and rendering down of my fats and stock – I weighed my fat after slicing it off from the stock, which I had set and hardened in my freezer (to speed things up) and the total weight of my fat came to 188 g which is more than enough for your roast potatoes.

 
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After removing my cooked meat and pouring my fat together with stock into a 500 g chicken liver tub. After freezing to speed things up. You will see that the stock settles at the bottom whilst the fat rises to the top. So that on inverting it, it will look like this.

INGREDIENTS – ROAST MEAT FILLING:
2.304 kg mutton chops – Small chops plus neck chops
1 cup water
salt to taste
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Here as you can see I chopped my carrots separately in food processor and you can see them in this mixture that I previously made. Just mixed up like this with some peas thrown in will make an excellent Bubble and Squeak Breakfast with poached eggs and sausages for a crowd. Who knows.. You might just stop here and eat all by yourself. It’s delicious!

 
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The stock you slice off after setting in freezer you just add back to your meat mixture once you cut it away from your fat

 
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VEGETABLE FILLING:
660 g onions, whole – peeled
402 g carrots, whole – peeled
952 g cabbage, chopped
Salt to taste
70 of your mutton fat – With a wee bit of stock in it, too is fine
238 g peas (frozen)
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MASHED POTATO TOPPING:
1.242 kg potatoes, whole or 6 medium – peeled
80 g butter
318 g whole milk
salt to taste
white pepper to taste
nutmeg, freshly grated to taste -or- may use a bought powder
15 ml mutton fat (for brushing and crisping of topping) or as needed
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Bake mashed potato topping. Placed under grill to harden. Removed from oven and then brushed with melted mutton fat. That is the secret to a crisp, mashed, fluffy potato topping.

STEAMED BROCCOLI:
I work on 84 g broccoli per serving -or- 1 head giving 3 – 4 servings
GLUTEN FREE CHEESE SAUCE:
140 g rice
420 g water
704 g whole milk (hot)
40 g butter
246 g Cheddar Cheese, grated
Salt to taste
METHOD – COOKING YOUR MEAT:

First thing on rising, early morning or evening. Begin cooking your mutton by placing it together with 1 cup water and some salt to taste, into a heavy bottomed saucepan or wok with self-regulating temperature which is best for this purpose. You may use a slow cooker but I can’t guarantee what is going to happen to your crock pot or glass when you start browning and sizzling the meats in their own stocks and fats. It will brown if you can get the fat sizzling but that’s your risk 😉 If using a stove-top, place a simmer ring or your waffle metal plate / plates under your pot – especially if using gas. Cook on a very low heat, covered so that it just keeps it temperature by gently simmering or bubbling on and off. When meat comes away, clean from the bones and just slips off when gently lifted. Remove the bones and discard. When all your water has evaporated and all you are left with is your natural fats and stock, your meat will gently begin sizzling and browning in its own fats and stock. With a non-metal spatula or egg lifter, gently turn meat in their own fats and stock until browned. Remove meat, gently draining fats and stock back into pan whilst doing so and set meat aside, covered. Whilst fats and stocks are still hot, pour it into a suitable container without lid and place into coldest part of freezer to set but if storing it for future use keep covered.

PREPARE YOUR VEGETABLE FILLING:

To a food processor with metal blade on. Add your roughly chopped onions and whizz to finely chop. To a saucepan or electric wok with self-regulating temperature. Add your 70 g of your mutton fat, together with your finely chopped onions and saute gently. To your food processor, add your roughly chopped carrots, whizz and dice into small cubes, as for pie mixtures – Add your diced carrots to your onions and continue gently sautéing. To your food processor add your diced cubes of cabbage, 300 g per time.. NO MORE – Or you will end up with an awful mush. Chop until diced but not as fine as you would for coleslaw. Add your diced cabbage to your carrots and onions and continue sautéing gently, until all vegetables just or almost tender. Add your cooked meat into your sautéed vegetables and with a non-metal spatula, break it all up. You will find that it will just fall apart, as easy peasy.. like corned beef from a can 😉 Remove your stored fat and stock tub from freezer and very quickly dip container into hot water. Invert (See picture) to remove its contents and slice off all your browned mutton stock. Toss it in with your vegetable mixture and meat. Break it all up, whilst gently warming through or until it is all melted and well blended through. Lastly stir in your peas, lower the heat to well below minimum and keep warm but without any bubbling or simmering. If you are using an electric 5 liter wok as I do.. Just feel the outer or underside of the wok and it must feel just hotter than warm to the touch. If you are using an oven, then use your roasting pan.

PREPARE YOUR MASHED POTATO TOPPING:

Steam your potatoes using a microwave steamer, covered or until fork tender. Heat up your milk and butter. Mash your potatoes using a potato masher or a pastry cutter. Pour in the hot milk and continue to mash, until fluffy and lump free but do not over mash or your potatoes will become sticky, gooey and gloppy. Season to taste with white pepper, salt and freshly grated nutmeg.

PUTTING YOUR SHEPHERDS PIE TOGETHER:

Place all your vegetable meat mixture onto the bottom of your oven roasting pan or 5 liter electric wok (with self-regulating temperature) and smooth out the surface. Place dollops of your mashed potato topping on top of your meat mixture and with a fork, spread it out evenly, covering the entire surface, whilst creating grooved streaks with the tins of your fork. Bake at low temperature of around 160 C if using your oven and keep topping fairly close to element to become a very light golden or just to harden the potato topping. As soon as potato topping has hardened. Remove it from the oven and melt 15 ml mutton fat or as needed. Using a pastry brush, brush melted mutton fat all over your potato topping. This will give it a good shine and help it to really crisp up. Place your pie back into the oven whilst keeping underside warm, with potato topping closer to the grill. Do not burn. Watch carefully whilst you brown and crisp up your topping until done to your liking

PREPARE BROCCOLI:

Microwave steam, 4 -5 minutes or until almost or just fork tender. Set aside, covered to keep warm.

PREPARE CHEESE SAUCE:

To a microwave steamer add your 140 g rice with 420 g / ml water. Give it a good swirl, Seal container and microwave on high 15 minutes or until mushy and soft. Puree with stick blender (Immersion blender) or you may puree it in your food processor if you wish. Heat up your milk and gradually puree it in until you have a smooth sauce together with your 40 g butter. Once you have a nice and creamy smooth sauce, you may add in your grated cheese and continue to blending until you have a smooth and glossy cheese sauce. Adjust consistency by adding a little more hot milk, butter or cheese as you desire. Season to taste with salt and set aside to keep warm.

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ROASTED POTATOES:
Ingredients:

Your mutton fat and you should have plenty. 

Together with enough potatoes to serve – I usually go on 1 and a half potatoes per person

Method:

Peel potatoes and place them in enough cold water to cover – To prevent discolouration. You may with the tins of your fork, run / scrape groves down the lengths of your potatoes if you wish to give it that grooved appearance. Remove potatoes from water and par-cook them 10 minutes in boiling water or on high in a steamer, covered or until just cooked on their outer surface. Heat up oil to around 160 – 180 C but do not allow your temperature to drop below 160 C or your potatoes will begin to suck up oil. You may test your oil by dropping a crumb of bread into it and it should gently sizzle around its edges. When oil is ready, gently add potatoes. Do not at too many at once and do NOT over-crowd your pan or your temperature will drop. Watch potatoes carefully, whilst turning them with a fork and gently pricking them at the same time to help them crisp up or until they golden brown, crisp and cooked through. When done. Remove them, drain and set aside to keep warm.

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Dinner is ready.. Now Serve and Enjoy! 😉
SOURCE: This is my own creation

Chinese Style Pork and Beans – Very Delicious! Simple yet plain. Good old-fashioned Home-style Cantonese Cooking Simply at its Very Best!

Real Home Comfort food. It doesn’t get much better than this. I really love this dish! 🙂
If you don’t feel too well, you will feel much better after eating this dish – Especially on the tummy 😉
Not the best looking kid on the block but it certainly is delish! 😉
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The flavours go so well together

NOTES:

Never add salt to beans until they are mushy soft. Dried Beans have poisons sprayed on them in storage to prevent mites from eating them and you must wash these poisons off in hot soapy water as they have a waterproof coating. I discovered this when I began to react to their poisons. Prior to this a past dog of mine had passed on of a gastric (stomach) torsion after eating a bowl of bean soup. Had I known what I know now, perhaps I could’ve prevented it 😦 Please don’t give them to your dogs, especially if you don’t react to them.

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Pork shanks, sliced

INGREDIENTS:
1 kg pork shanks, sliced
500 g sugar beans (Dried Speckled Kidney Beans)
1 onion, medium
15 ml freshly grated ginger
15 ml garlic (optional)
96 g old brown sherry – I use Sedgwick’s in South Africa
salt to taste when beans are soft
Spring onions or green onions, finely chopped to serve
Rice to serve
METHOD: 
Wash and soak sugar beans overnight if you wish – However this is not necessary but it will take slightly longer to cook.
Put beans into saucepan with enough water to cover and bring to boil – Continue to gently boil for about 2 hours or until almost mushy soft.
Add your rice to a steamer or cook on high in microwave, covered in enough water to steam until fluffy and soft – When done use a fork to fluff up rice. Alternately, you may cook rice until fluffy and soft in a pot covered with enough water, then when rice is cooked through, empty it into a large fine meshed sieve. Fill a suitable pot with an inch of water and rest rice over pot still in its sieve. Take the pot lid and cover rice to steam. This way the steam rising up will help keep your grains separate and fluffy. Make sure it fits the pot though 😉
Add pork shanks together with a cup (250 ml) of water and simmer over a gentle heat, covered for about 1 – 2 hours or until about halfway cooked.
Stir in your cooked beans, adding water as needed but add no salt.
To a food processor bowl, add your roughly chopped ginger, followed by your whole garlic cloves and roughly chopped onions and pulse until pureed or very finely chopped or to your liking.
Add the contents from your food processor bowl to your meat stew.
Swish out food processor bowl with a little water and add this to your stew.
Continue to cook until beans and ginger are softened.
Once your ginger and beans have softened, you may then season to taste with just a bit of salt to taste – Add nothing else.
Serve Pork Stew on top of your steamed rice sprinkled with finely chopped green onion.
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Real Comfort Food in a Bowl

Enjoy!
 
 
Source: From an old Chinese friend who since passed on many years ago. This was her mothers old recipe.

SLOW ROASTED MUTTON LEG or CHOPS – Absolutely Drop Dead Delish! GMO, PRESERVATIVE AND GLUTEN FREE! No Heartburn after eating this Roast!

Goodbye to acid reflux with this delicious Roast! All ingredients are 100% natural, without any added oil and roast potatoes deliciously crisp!
Braised Mutton, slow roasted, is concentrated full of flavour whilst lamb gets left way behind.

Servings: 4 – 5

NOTES:
Mutton Servings: I always work on 300 g per person when serving mutton on bone.
An electric 5 liter wok with a self-regulating temperature is what I always use for all my cooking. I never use a stove top. It browns, roasts and it will bake too, if you have a halogen oven with an extender ring to place / fit over upper inner side lip of wok, covered / fitted the halogen ovens element head where you may then bake / roast / brown / grill. I wouldn’t recommend roasting any type of meats in glassware as it will not caramelize and brown your meats in the way you get with metal. Your electric wok makes the best slow cooker you could ever wish for!
Rule number 1: Get to know your temperature and your water measure to add and you won’t have a problem at all – cooking this overnight at a low temperature and when you get home from work all you will need do, is prepare your veggies, roast potatoes and gravy 😉
You may use a whole leg of mutton or any other large mutton chops
Mutton kidney fat usually comes with a kidney (I add that as well) but if you can get sheep tail fat that is even better, however I couldn’t so I used the kidney fat which is also a good alternative and will do perfectly fine 😉
In Place of Mutton Stock: If you use a delicious Homemade easy peasy gelatinized chicken stock, you will get a lovely deep rich brown gravy – Which is what I prefer but I had non left, so I used up my mutton stock in this dish (which I had saved) which too, is also absolutely delish. However, when you stir in some of your cheese sauce to thicken it, it will lighten the colour.
I’ve always loved mixing my cheese in with my gravy on my plate. I feel they compliment each other very well 😉
Mutton Fat is necessary for your roast potatoes as it is a hard fat and you will have lovely crispy roast potatoes. However Beef / Pork fat will give you the same results but not chicken schmaltz / fat as it is a soft fat but very lovely if you like soft roasted potatoes together with a little bit of homemade natural chicken stock added to boost their flavour and colour but that’s entirely up to your mood 😉
My Total Weight of my meat with added fat: 1.748 kg
Cheese Sauce Note: The more bendable your cheese or the softer it is, the more butter fat the manufacturer has added to it and you must then take this into account when adding the butter. The harder the cheese, the less butter fat it has. Butter is cheaper than cheese and manufacturers love to up their profits by adding it. If you melt your cheese you will see the percentage of butter pouring out. If you make my cream or cottage cheese, you won’t see any butter in there, unless you put it in 😉

 

INGREDIENTS:
1.330 kg mutton leg chops
416 g mutton kidney fat
CHEESE SAUCE:
117 g rice
548 g hot milk
204 g cheddar cheese
salt to taste
34 g butter or to taste
GRAVY:
14 g (15 ml) chicken schmaltz or fat
1 onion, medium
208 g mutton stock or Homemade easy peasy gelatinized chicken stock
110 g cheese sauce (Taken from given recipe after making up)
Mushrooms (Optional) – I never added them but they will be lovely as this is a homemade 100 % natural gravy. However don’t try this with a bought gravy powder or based version – It will not taste good at all! It must be the homemade version.
VEGETABLES:
6 carrots
1 and two-thirds (1 + 2/3rd), heads of broccoli
250 ml peas (I used frozen)
METHOD:
Before you go to bed or first thing when you wake in the morning: Add your fat to a heavy bottomed saucepan or an electric wok which will act as a slow cooker so that you may brown it in its own rendered fats once the meat has fallen clean off the bones.
Place your meat on top of your fat which will act as a cushion and will help with the rendering of this fat as this is what will keep your roast meat juicy, tender and moist.
Add 1 cup or a soup bowl of water. Close lid and cook on number 2 if using an electric wok with self-regulating temperature – or if at home during the day then you may cook just a wee notch past the number 2 mark but keep an eye on it that it does not dry out or burn – I never needed to add any more water than a soup mug or bowl, but I put my meat on whilst still frozen which you too may do too.
If using a stove top – Place a simmer ring under a heavy bottomed saucepan or you may even remove your metal waffle plates from your waffle machine and use that, especially if cooking over a gas flame. You don’t want it to burn your meat. You want it on a very low temperature so that it gently bubbles, on and off, gently simmering all night or all day. This is going to bring out the best flavours and that’s a promise 😉
Add NOTHING to your meat but salt to taste – however take into account the salt you will be adding to your other ingredients as there will be salt in your gravy too.
Mutton will take about 6 – 8 hours to cook depending on which cut you use as some cuts take longer to cook than others.
Add just enough water – a cupful but no more than a soup bowl – but remember when your meat is slipping clean off the bones, your water must’ve evaporated and you will then hear it gently sizzling in its own fats. Gently and still on a very low heat – you must turn it with a non-metal spatula to allow browning in its own rendered gravy and stock.
If you happen to put too much water and meat is slipping off bones: Gently, with a non-metal spatula, remove meat and set aside. Reduce liquids until all the water has evaporated. Put back meat and gently turn to brown in its own juices and fats.
Once done, gently lift meat out, draining it as you do so and place it into a serving dish. Cover and set aside.
Keep the stock and fats in your saucepan warm and whilst still warm before it sets, pour it out into a suitable container with lid to refrigerate, but if you are short on natural hard fats for your roast potatoes and meat stock for your gravy; to speed things up – place your meat stock together with its fat into one tub, uncovered, into coldest part of freezer to set. The stock will fall to the bottom with the fat rising to top.

GLUTEN FREE CHEESE SAUCE:
In microwave steamer or pot, steam rice in sufficient water to cover until mushy soft but still full of moisture. Do not allow to dry out.
Cream rice with a hand-held stick or an immersion blender or you may puree it in your food processor with metal blade on if you wish.
Add your creamed rice to your saucepan and stir in your hot milk, butter together with seasonings to taste. Cream again to smooth out. Turn off heat and stir in or cream in your cheese with your immersion or hand-held stick blender. Set aside to keep warm.

STEAM CARROTS:
In a microwave steamer, covered until tender. Allow to cool and slices like butter 😉

STEAM BROCCOLI:
In microwave steamer, covered until fork tender but not overcooked.

STEAM PEAS:
30 seconds or just until defrosted but warmed through.

HOMEMADE GRAVY – PRESERVATIVE AND GLUTEN FREE:
To a saucepan or wok, add 14 g or 1 tablespoon chicken schmaltz or fat, followed by your chopped onion and saute until tender and browned.
Add your mutton / gelatinized chicken stock and continue to brown and caramelize your onions. Do not burn.
When satisfied, stir in 110 g of your cheese sauce to thicken as for consistency of gravies, adding a little water as needed.
Season with salt to taste and continue to stir, adding a little water until desired gravy consistency is reached.

Serve and Enjoy! 😉

 

Source: This is my own creation.

The Best Cream of Chicken Soup You will ever Eat! No GMO’s, No Preservatives and Gluten Free!

The secret’s out! – 100% natural ingredients! The reason this soup is so delicious, even without the garlic, is because it uses natural flavourings such as gelatinized chicken stock, together with schmaltz (chicken fat) Which is the easiest thing in the world to collect and store refrigerated – There, now you have it, the secret’s out! 😉

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NOTES:

I use a 1 kg bag of brined chicken fillets / tenders, of which I end up with a weight of around 750 – 800 g after draining. There are many optionals you may add.. such as turning this into a mushroom soup by adding mushrooms or a chicken a la King by adding sweet green pepper, mushrooms and peas and you may even include freshly crushed garlic too. But even without all the above, this soup is still going to taste delicious. So delish that cream is merely an optional and you don’t need to add it at all. However, it will give a better colour to your soup 📷

INGREDIENTS:
750 – 800 g chicken, brined Tenders or fillets, drained
170 g rice
2 onions, medium
240 g carrots
1 celery stalk with leaves
50 g Chicken Schmaltz or fat (To saute veg)
36 g Chicken Schmaltz or fat (To stir-fry chicken)
225 g gelatinized chicken stock – See how easy peasy..  📷
125 g / ml cream (Optional)
5 ml freshly chopped parsley or to taste
Salt to taste
METHOD:

In a heavy bottomed saucepan, cook rice in enough water to cover until mushy soft.

When rice has softened, puree into a smooth cream with a hand-held, or stick blender.

Peel onions and roughly chop them into food processor with metal blade on – Whizz until onions are finely chopped as for soup mixtures but not pureed.

Melt 50 g of chicken schmaltz in a saucepan or wok. Add your finely chopped onions and saute them gently until tender. Remove your onions and add them on top of your creamed rice mixture.

Roughly chop your carrots and celery into your food processor and chop as you would for soup mixture or into small dice.

Add the extra 36 g schmaltz or fat to your saucepan and saute your carrots and celery until they are almost tender.

Add cooked carrots and celery to your creamed rice mixture, together with your gelatinized chicken stock or stir in according to your own taste.

Season with freshly ground peppercorns and finely chopped parsley.

Turn off heat and stir in cream if you will be using it.

Serve and Enjoy! 📷
 
Source: This is my own creation.

MUTTON DHAL SOUP मटन ढल सूप GMO, Preservative and Gluten free! Very delicious winter warming soup!

This soup is to die for and made extra special if served with freshly buttered chewy Ciabatta rolls or thickly buttered French Loaf. Eat this soup while the rain pelts down and you are in 7th heaven! That’s if you can still handle bread and all the poisons being sprayed on wheat nowadays 😉
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There is nothing better than eating this soup on a cold, wet and rainy day.

NOTES:
Best is to put your mutton on first thing in the morning so you can monitor it during the course of the day. If you know your temperature very well, as I do mine in my electric wok – you may cook your meat overnight. I usually leave my wok on number 2 setting, overnight or if cooking during the course of the day, I set my temperature to just a wee notch past the number 2 mark. Electric woks act as the best slow cookers ever! 😉 They have self-regulating temperatures and are unlikely to burn your meat, unless you allow them to dry out and the bonus is, once your meat falls off the bones, they can then be removed and you may then brown and caramelize your meats in their own fats and gravy 😉
Mutton marrow bones are lovely addition to this soup if you have them. If your meat happens to be on the lean side, sheep tail fat is excellent too 😉
To Serve: You may use freshly chopped coriander, mint or celery leaves which is optional and merely up to you. However, this soup is still very delish, even without it 😉 Optional: You may add a few curry leaves. And again, this soup is still very delish without it 😉
INGREDIENTS:
1.450 g Mutton chops (You may use any mutton stewing meat)
170 g Dhal (Toor Dal)
62 g ginger
6 cloves garlic
3 onions, medium
1 jalapeno
2 tomatoes, jam tomatoes (oval Roma tomatoes) or 1 large tomato
5 ml cumin seeds
10 ml coriander seeds
5 ml black peppercorns
5 ml fennel seeds
2.5 ml turmeric powder
2 sprigs of curry leaves – Optional
Salt to taste
METHOD:
Add your mutton to a large heavy bottomed saucepan or an electric wok, together with a cup of water and some salt to taste. Simmer over a very low heat. Topping up water as needed until the meat falls, clean away from the bones. Do not allow your meat to dry out or burn. Keep a close watch, topping up water as needed. Cook on low and slow so that it just gently bubbles away on and off, which will prevent meat shrinkage and the flavour will be so much more enhanced.
As soon as meat comes away clean away from bones – remove all the bones and discard.
Allow to cook until water has evaporated and you are left with all your rendered mutton fats and juices.
Now you may brown your meat in its own fats, turning gently with a non-metal spatula or a flexible egg lifter, so as not to break up the meat too much.
Remove meat when done and set aside, covered.
Now – You MUST tip out all your mutton fats into a tub to refrigerate – Makes the most delish roasted potatoes or you may use in your drier cuts of meat 😉 You don’t want all this extra fat lying around in your soup. The fat clinging to the meat is sufficient enough and it is far easier to add fat back to soups than it is to remove it when done.
Once you have removed your meat and fat from your saucepan: Add your dhal, together with enough water to cover and cook over a medium to low heat or until your dhal becomes mushy soft.
To a Food processor add: Your ginger chopped up, followed by the whole jalapeno, chopped peeled onions and whole garlic cloves. Whizz until a puree.
Now you may remove lid from your food processor and add in your roughly chopped tomato. Give it another whizz until your tomato has pureed into your garlic and ginger.
Empty contents from your food processor into your dhal, stirring in to blend.
Swish out food processor bowl with some water and add it to soup.
To a coffee grinder: Add your cumin, coriander, fennel and black peppercorns.
Whizz until ground. Stir it into soup together with your turmeric powder and cook gently, topping up water until done.
Now add your meat back to your soup. I just snip it into soup using a kitchen scissors.
Swish your meat bowl out with some hot water to dissolve fats and stir this back into your soup.
Add water as needed together with salt to season until desired consistency is reached.
Serve plain or garnished with freshly chopped coriander (Cilantro), mint or celery leaves.
Enjoy and I promise that you will! 😉

 

Source: This is my own creation.