Published on January 7, 2011

…and a Happy New Year!

Welcome back from the Stockdale Martin team! We hope you had a wonderful Christmas, that you saw out 2010 in style, and that you’re as excited as we are about the challenges 2011 may bring.

For some of us, unfortunately, the arrival of the New Year has roughly coincided with the onset of flu season, and many of the team have been forced to retire to their beds with coughs, sneezes, shivers and stomach cramps. News coverage suggests that many others around the country are similarly debilitated. All we can do therefore is convey our hopes of a speedy recovery to those stricken with the virus- and recommend heartily that those thus far unaffected stock up on honey, lemon juice and eucalyptus oil, just in case…

Ed also recommends the following Jamie Oliver recipe, taken from the bestselling Jamie’s America cookbook (available at ):

Jewish Penicillin (Chicken Soup)

What we need:

2,5 kg chicken

3 medium onions, peeled and roughly chopped

3 carrots, peeled and roughly chopped

3 sticks of celery, trimmed and roughly chopped

4 cloves of garlic, peeled

4 fresh bay leaves a few springs of fresh thyme

salt and pepper to taste

2 handfuls of Jewish fine egg noodles or spaghetti, broken into bits

1 small bunch of fresh flat-leaf parsley 1 small bunch of fresh dill

For the matzo balls:

4 large eggs

 4 tbsps of chicken fat

1 teaspoon of sea salt 1/2 teaspoon freshly ground black pepper

130 g matzo meal ( or matzo crackers, blitzed to fine powder)

What we have to do:

1. Rinse the chicken and put it into a big pot. Cover with cold water. Bring it to boil, then turn down and simmer for 30 min. Skim the froth off the top of the chicken.

2. Add the chopped vegetables, garlic cloves, bay leaves and thyme springs, and season with a good pinch of salt. Bring it to boil and again simmer for 1 hour. Carry on skimming the broth, reserving 4 tbsps of this fat for matzo balls.

3. To make matzo balls, beat the eggs and add 70 ml of cold water, cooled chicken fat, salt and pepper. Beat it again and slowly stir in matzo meal until blended. Leave covered with a clingfilm, in the fridge for 30 min, then wet your hands in water and roll the dough into 20 small balls. Make them small as they double in size when they cook.

4. When the soup has had its hour and a half, use tong to remove the chicken to a roasting pan. Leave to cool. Remove the soup from the heat and strain it through the sieve or colander. Pull out the decent looking bits of vegetable and put these back into the soup, getting rid of anything else.

5. Put the pot on a medium heat and bring back to boil, then add the matzo balls. Put a lid on, turn the heat down and simmer for 20 min. Halfway through the 20 min, add noodles or spaghetti and cook gently for the final 10 min.

6. When chicken has cooled, shred the meat off the bone. Pile it onto a plate and get rid of skin and bones. Pick the leaves from parsley and dill and roughly chop them. Add the meat back to the soup, along with the chopped herbs and warm through for 3 min. Have a taste and season with salt and pepper if necessary. Serve hot!!!

Have your say!

Be the first one to leave a comment on “…and a Happy New Year!”

Leave a comment