I know this recipe might divide opinion and I’ll admit sauerkraut isn’t something I normally buy. I ended up with a monster sized pack of it from my vegetable box delivery as a substitution.
I asked round family and friends if there was anyone who was a sauerkraut lover, and couldn’t find a taker. One of them come back to me to explain that I should try to do something with it, as sauerkraut along with other fermented foods like kimchi are amazingly good for your gut health and we should all be eating more of these.
The only recipe I could think of was one I tasted about a million years when I lived in Germany. Kathy, the love lady I worked for made this dish for me once. It might sound a bit strange, and I know sauerkraut and pineapple aren’t two ingredients you would naturally think of together, but give it a chance. When they’re teamed up with pork chops, it works kind of like sweet and sour pork. The sauerkraut also helps make the pork really tender. This makes a great uncomplicated mid week dinner.
4 Pork chops
500 Grams Sauerkraut (drained)
350 Grams Can of pineapple rings
Place pork chops in an oven proof baking dish
Cover with the drained sauerkraut, and top with the pineapple rings
Cover with foil and bake in an oven pre-heated to 200 degrees for 20 minutes. Remove the foil and bake for a further 20 minutes
I make no claims that this recipe is anywhere close to being an authentic hot pot. But it was topped with finely sliced potatoes, so in my mind at least this is a hot pot.
If any one follows this blog regularly, you’ll know I hate food waste. So before I go food shopping. I always have a whiz around the fridge and cupboards to see what I can make rather than letting food spoil. That’s how this recipe came together. This doesn’t stop it being properly delicious comfort food on a frosty day. Chicken and vegetables in a creamy mustard sauce topped with a crispy potato crust, yum! Before you freak out, yes I know there is alot of cream/sour cream, but I was trying to use up left over cream. If you want be a little healthier you could halve the amount of cream and replace it with chicken stock. Just remember to reduce the sauce for a little longer so that it’s not watery.
1 Tbsp cooking oil
4 Large or 6 Small Chicken Thighs (cooked)
1 Onion (finely sliced)
2 Celery Stalks (finely sliced)
150 Grams Sweetcorn
300ml Double Cream
250ml Sour Cream
1 Tsp Grain Mustard
300 Grams Potatoes (finely sliced)
1Tbsp Melted Butter
Salt and Pepper
Heat oil in a large frying pan, and fry onion and celery until soft
Add the chicken and sweetcorn and heat through
Add the cream, sour cream, and mustard to the pan, cook for another 5 minutes until the sauce thickens a little
Check the seasoning and transfer to an oven proof dish
Evenly lay the finely sliced potatoes on top of the chicken mixture
Brush the potatoes with melted butter and sprinkle salt and pepper
Bake in an oven preheated to 180 degrees for 30 minutes, or until the potatoes are crispy and golden brown.
I made this as the main course for the October Supper Club, and had clean plates all round. This is proper Winter is coming, comfort food. Beef, cooked long and slow in dark velvety beer to make a rich unctuous gravy.
If this wasn’t delicious enough, light tasty cheese scones bake on top, giving a crunchy top. Plenty of winter vegetables add to the rich savouryness of it all. This also freezes really well.
500ml Porter, stout or other dark beer
100 Grams Smoked Bacon
750 Grams Chuck beef
2 Stalks of celery
1 Tbsp Tomato Puree
250ml Beef stock
4 Stalks of Thyme (or 1 Tsp of dried thyme)
Salt and pepper
For the scones
200 Grams Self-raising flour
50 Grams Butter
100 Grams Mature Cheddar Cheese (grated)
1/2 Tsp Garlic powder
Cut the bacon into small strips and fry in a large dry pan until crispy. Remove the bacon and set to one side
Cut the beef into 2-3 cm chunks and brown in the same pan used to fry the bacon, remove from the pan
Cut the vegetables into chunks and add to the pan, cook for 5 minutes, add the tomato puree and cook for a further 5 minutes
Add the meat back to the pan, add the the stock and beer to the pan and stir to make sure all the tasty crispy bits get stirred into the sauce
Cover with a lid and simmer for 90 minutes
Remove the lid and check the seasoning, allow to simmer for another 30 minutes without the lid to allow the sauce to thicken, then allow to cook
For the scones, cut the butter into small cubes, and rub into the flour
Add the garlic powder, and grated cheese and stir until we’ll distributed
Add the milk a little at a time, until the mix comes together and is moist but not too sticky
Turn onto a floured surface, and cut into 6 equal sized pieces (don’t handle too much or the scones will be tough)
Place the scones on top of the beef mixture. Bake in an oven pre-heated to 180 degrees for 30 minutes until crispy and golden
Moroccan food is amazing, and healthy to boot. I had a proper tagine pot (authentic clay pot with a cone shaped lid), for all of 3 weeks before breaking it. The good thing is that you can make in any pot or dish with a well fitting lid. I cooked my tagine on the stove top, but can bake it in the oven if you prefer.
Tagines are slow cooked stews, and can be made with a variety of meat, and vegetables. Authentic tagines often use dried fruit such as prunes or apricots to add sweetness to balance out the heat of the harissa. I didn’t have any dried fruit, but this is still delicious. This is pretty hot, if you can’t handle alot of spice use less harissa or do what it did and add a dollop of yoghurt to cool things down.
8 Small Chicken thighs
1 Tbsp Olive oil
1 Large carrot
1 Large onion
1 Large courgette
1 Red pepper
1 Tsp Ground cumin
2 Cloves of garlic (minced)
1-2 Tbsps Preserved lemons (I made these myself, but you can also buy them from most supermarkets
1 Tbsp Harissa Paste (Again I made this myself, but you can buy this in supermarkets)
500ml Chicken stock (I used a stock cube)
400gm Can of chickpeas
In a large pan with a lid, add the olive oil, and when hot add the chicken thighs and seal
Cut the vegetables into chunks (I like this quite rustic)
Add the vegetables and cook for 5 minutes
Chop the preserved lemons finely and add to the pan along with the other ingredients and stir
Put the lid on to the pot and reduce the heat to a gentle simmer. Cook for 45 minutes