Sourdough Waffles with Fried Chicken

fried chicken and waffles

For a great breakfast, brunch or dinner, make these Sourdough Waffles with some Golden Fried Chicken.  There is nothing like good Southern Comfort Food to hit the spot when you  crave something sweet and savory!

Ingredients

Waffles

1 cup all purpose flour

1 1/2 teaspoons baking powder

2 tablespoons sugar

1 teaspoon salt

2 eggs

1/2 cup milk

8 ounces sourdough starter (Sourdough Starter Recipe is in this blog Bread Section)

3 tablespoons butter, melted

Chicken

Whole Chicken, (3 pounds or less)

1 cup self-rising flour

Milk

2 Eggs beaten

Seasoned Salt

1/2 teaspoon black pepper

1 1/4 teaspoons garlic powder

Vegetable oil for frying

Directions

For the Waffles

In medium bowl, combine flour, baking powder, sugar, and salt. Whisk until well combined.

In separate medium bowl, whisk eggs and milk until combined. Add sourdough starter and whisk until completely blended. Add flour mixture and butter and stir until combined. Depending on thickness of starter, you might need to adjust batter. It should be the consistency of pancake batter. Add flour or milk as needed to reach that consistency.

Cook in waffle iron according to manufacturer’s directions.

For the Chicken

Cut chicken into eight pieces.  Rinse pieces in cold water and let them soak in fresh cold milk and egg for at least 30 minutes. Mix thoroughly flour, seasoned salt, pepper and garlic powder to make the fried chicken flour.

Heat 1 inch of vegetable oil in a large skillet over medium-high heat (375 in an electric skillet).

Dredge chicken through the breading, coating well on all surfaces. Pat off excess breading and place chicken in hot oil, making sure pieces are not touching each other. When the chicken is browned (approximately 5 minutes), turn pieces over and reduce heat to medium (300). Cover and cook for 20 minutes. Then remove lid, bring heat back to medium high and turn chicken, cooking an additional 5-7 minutes. Let chicken drain on a paper towel before eating.

Serve the chicken with the waffles along with butter and warm maple syrup.

Greens with Walnut Butter

Winter Greens with Walnut Butter

This recipe is one my grandmother’s.  It was written in her recipe book and stated that it came from family in England. This dish was prepared for a holiday meal only. I kept the wording and measurements the same as they had it written down.

If you have time, make the butter 24-72 hours in advance. Soften 100g of butter to room temperature, beat with a spoon to give a whipped effect and set aside.

Roughly chop 100g of walnut halves then toast in a hot, dry pan until roasted and aromatic. Remove from the pan, allow to cool and stir through the butter.

Arrange the soft walnut butter on a large sheet of cling film in a long log shape. Wrap and roll into a sausage shape approximately 4cm in thickness, tie off the ends of the cling film and allow to set in the fridge until required.

If making the butter on the day, roughly chop the walnuts and toast in a hot, dry pan until roasted and aromatic. Add the butter to warm through, then remove from the heat.

Bring a 2 liter pan of water to the boil with a good pinch of salt. Add all of the prepped greens to the pan, cook for 4-5 minutes then strain and return to the pan with the toasted walnut butter. Toss until all of the greens are evenly coated in the butter and serve in warm dishes.

200g of curly kale, washed and stalks removed

2 leeks, washed and cut into 2cm thick slices

200g of tender stem broccoli, washed and ends trimmed

200g of Brussels sprouts, trimmed and halved

Salt

Alternatively, toss the hot greens in a little knob of the pre-prepared butter and serve with another slice of the butter

Fidget Pie

Fidget Pie

Fidget pie is a traditional English meal containing apples, onions and ham. I don’t remember my grandmother ever making this recipe, but she had it tucked away in her recipe book from my grandfather’s family from England. Turn it into a proper harvest lunch with some country bread and piccalilli.

Ingredients

2 nine-inch pie crusts

3 medium white, red or Yukon gold potatoes

1 tablespoon olive oil

3 tablespoons butter

2 medium yellow onions, peeled and sliced crosswise

Salt

1/2 teaspoon fresh thyme leaves

2 tablespoons flour

½ cup warmed chicken broth, preferably homemade and somewhat rich

3/4 cup fresh apple cider (unpasteurized), divided

2 tablespoons natural (unpasteurized) cider vinegar

1/2 teaspoon coarsely ground brown mustard

1 cup coarsely grated sharp cheddar

1 ½ cup cooked ham, cut into bite-sized pieces

2 medium-sized tart apples (but not Granny Smiths), peeled, cored and thinly sliced

6 small Brussels sprouts, trimmed and halved lengthwise

Pinch of freshly ground nutmeg

Freshly ground pepper, to taste

Egg wash: 1 whole egg beaten with 1 tablespoon water

Coarse salt

Prepare the crust and have it ready to fill. Refrigerate it until the ingredients have been prepared. Preheat the oven to 425 degrees F.

Slice the potatoes about 1/3” thick and toss them with the olive oil and a pinch of salt. Roast them in the hot oven for ten minutes. You want them to be somewhat cooked, but not crisp. Allow them to sit on the baking sheet for at least ten minutes before removing. (They’ll come up much more easily, if you do.) You can do this step in advance and store the potato pieces, tightly covered, in the refrigerator for up to 24 hours. Warm them gently, though, before assembling the pie.

In a heavy skillet, cook the onion slices in two tablespoons of butter (or bacon fat, or a combination of the two) with a pinch of salt over medium heat, stirring occasionally, for at least ten minutes, or until lightly browned. Remove the onions with a slotted spoon and set aside.

In the same skillet (without wiping it), melt the remaining tablespoon of butter or bacon fat and sprinkle the flour over it; cook over medium heat, stirring constantly, until you have a somewhat dry paste. Continue to stir while cooking until the mixture becomes a light, nutty brown color.

Add the chicken broth slowly, stirring constantly. Add the thyme leaves, continuing to stir. Slowly add 1/2 cup of the apple cider and stir well. Cook for about two minutes, add whatever juices have collected in the bowl with the onions, and cook for another minute, stirring. Add the mustard, the cider vinegar and the cooked onions and stir to combine. You can do this step in advance and store the mixture, tightly covered, in the refrigerator for up to 24 hours. Warm it gently, though, before assembling the pie.

In the bottom of the prepared pie shell, layer the cheese, then the potatoes, then the ham, then the onion mixture, and then the apples. If you are adding Brussels sprouts, add them between the ham and onion mixture layers.

Slowly pour the remaining 1/4 cup of cider over the filling. Sprinkle the nutmeg, a good pinch of salt and freshly grated pepper, to taste, over the pie filling.

Paint the outer edge of the lower crust with egg wash. Put the top crust on, paint with egg wash, and lightly sprinkle on a few pinches of coarse salt. (The best way to do this so you don’t end up with clumps of salt on the crust is to hold your hand about 16 inches or more above the pie while sprinkling.)

Vent by cutting 1 ½ inch slits around the outside edge and in the middle. Cut as a vent in the center of the pie the initial of someone who will be at the table when you serve it. This is very important.

Cook at 425 degrees for 15 minutes. Reduce the heat to 350 degrees F and cook for another 45 minutes. Check after the pie has been in the oven for a total of 20-25 minutes; if necessary, cover with a foil frame or whatever method you prefer to prevent the crust from getting too dark.

Serve with roasted carrots and roasted Brussels sprouts or broccoli (if you’re not cooking the Brussels in the pie).

Grandma’s Hot Water Pie Crust (use store bought if you don’t want to make homemade)

¾ cup high quality leaf lard or organic, non-hydrogenated shortening

¼ cup boiling water

1 tablespoon hot 2% or whole milk

2 cups all-purpose flour

1 teaspoon salt

If you are using lard, make sure that it is at room temperature before you begin making the crust. In a medium bowl, whip the boiling water and hot milk into the lard or shortening with a fork until the fat melts and the ingredients are combined. Allow to cool to lukewarm.

Add the flour and the salt and stir well until combined.

Divide into two, with one piece — to be used as the top crust — slightly larger than the other. Quickly gather up one portion and wrap it in plastic wrap. While in the wrap, shape the dough into a rough disk about six inches in diameter. Put it into the refrigerator. Do the same thing with the other half of the dough.

Refrigerate for at least an hour.

Roll out each piece between two large pieces of plastic wrap (or a pie crust bag, if that’s what you typically use), lightly flouring the bottom piece, and lightly flouring the top of the dough. If you’ve refrigerated it overnight, it helps to let it sit on the counter for ten or fifteen minutes before rolling. Put one rolled crust in a 9-inch pie plate, removing the bottom sheet of plastic, and leaving a half-inch overhang of dough. Keep the other piece of plastic on it, tucking the edges so that the crust remains wrapped. Wrap the edges of wrap on the other crust so that it is fully covered as well.

Return both crusts to the refrigerator until you’re ready to assemble the pie.

Mince Meat Pie (A recipe from Old England)

 

Mincemeat piehomemade_mincemeat

Preheat your oven to 425 degrees F.

1 quart prepared mincemeat

This is the truly old-fashion type of mincemeat that is actually made with meat in it. This is my grandmother’s recipe for mincemeat.

Ingredients

Pastry for 9 inch 2 crust pie

4 pounds beef sirloin

Water

2 1/2 cups suet, finely chopped or grated Suet

(Suet is firm beef fat. Suet can be collected by trimming the hard white fat from steaks and other cuts of beef. You can also purchase packages of suet from your local butcher or from the meat department of your local grocery store. It then needs to be coarsely grated to make it ready to use. It also must be kept refrigerated prior to use and used within a few days of purchase, just like meat.)

7 1/2 cups chopped tart apples

3 cups liquid (liquid from meat of your choice it was cooked in)

5 cups granulated sugar

3 cups apple cider

1 cup molasses

1/2 cup cider vinegar

3 cups raisins

2 tablespoons ground cinnamon

1 tablespoon ground cloves

2 tablespoons ground allspice

2 tablespoons ground nutmeg

Juice of 2 lemons

Juice of 2 oranges

1 cup brandy or sherry 

Directions

Trim fat from meat of your choice and discard.

In a large heavy pan over medium heat, place meat; cover with water and simmer until the meat is tender. Remove from heat and refrigerate meat in the cooking liquid overnight.

Remove from refrigerator and remove meat from liquid. Remove all fat from top of liquid; discard the fat and reserve the remaining liquid. Separate meat from bones, discard bones. Chop cooked meat into small cubes.

In a large pot, combine meat cubes, suet, apples, reserved liquid, sugar, apple cider, molasses, cider vinegar, raisins, cinnamon, cloves, allspice, nutmeg, lemon juice, and orange juice; simmer for 2 hours. remove from heat. Add brandy or sherry and mix together.

It’s best to let mincemeat stand at least a couple of weeks before using.

Prepared pie pastry from recipe or store bought.

Spoon prepared mincemeat into pastry-lined plate. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning.

Bake pie 40 to 50 minutes or until crust is lightly browned. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and serving.

Serve warm or at room temperature.

Yorkshire Pudding

Yorkshire Pudding

 

The secret to making Yorkshires (as they are known in the UK)   is to pour well rested, cold batter into slightly smoking hot fat and put immediately back into a really hot oven. It is as simple as that.  Keep in mind that this recipe came from my grandfathers family from Old England and the way it is written is from their time.  I changed to oven temperatures to match our ovens.

Ingredients

4 large fresh measured into a jug

Equal quantity of milk to your measured eggs

Equal quantity of all purpose/plain flour to measured eggs

Pinch of salt

2 tbsp lard, beef dripping or vegetable oil

Directions

Heat the oven to 450°F or the fat may burn.

Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.

Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.

Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible – up to several hours.

Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen York shire pudding tin or a 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsp of cold water and fill a third of each section of the tin with batter and return quickly to the oven.

Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.

Serving Yorkshire Pudding

In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables.

Yorkshire pudding isn’t reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right.

Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey.

Queen Pudding

Queen Pudding

Meringue is the backbone of so many traditional British desserts, especially summer puddings. They are so quick, easy and cheap to make, plus they keep well in an airtight box so always make plenty.

Ingredients

Pudding

8 fl oz full cream milk

8 fl oz double heavy cream

½ tsp vanilla extract

3 ½ oz sugar

5 large egg yolks

5 oz fresh breadcrumbs

Zest of 2 lemons

8 oz of jam, fruit preserve, or fruit compote

Meringue

5 egg whites, at room temperature

3 ½ oz sugar

1 tbsp powder sugar

Directions

Preheat the oven to 310°F. Lightly butter a 3½ pint ovenproof dish.

Place the milk, cream and vanilla extract into a saucepan and slowly bring to a gentle boil.

In a roomy bowl whisk the sugar with the egg yolks until light and fluffy. Still whisking, slowly add the warmed milk and cream to the egg mixture taking care not to splash. Finally add the breadcrumbs and the lemon zest.

Place the jam or chosen fruit into the bottom of the greased pudding dish then pour in the egg and breadcrumb mixture; you can leave the jam out and use it later in the recipe if you choose.

Bake the pudding in the preheated oven for 15 – 20 mins or until the mixture is risen and almost set  – yet still slightly wobbly. Remove the pudding from the oven and leave on one side to cool.

Raise the oven to 375°F

Make the Meringue: in a large, clean roomy baking bowl, whisk the egg whites until stiff peaks are formed. Whisk in the sugar one tbsp at a time. If you haven’t used your fruit filling in the base of the pudding, warm it gently in a microwave or warmed through in a pan and spread it carefully over the cooled base then cover with a thick layer of meringue.

Sprinkle liberally with the icing / powder sugar, place in the hot oven and bake for 10 minutes or until the surface is crisp and lightly browned.

Serve immediately.

British Beef and Onion Pie

British Meat Pie

My Dad’s side of the family are from Great Britian.  I remembered about some recipes that I had from my grandmother thanks to my daughter in law, April, for reminding me with food post from your travels in England!  These meat pies are British classics and comfort food for the English. 

Ingredients

3 medium onions

2 carrots

2 celery ribs

2 sprigs rosemary

2 tablespoons olive oil

2 bay leaves

1 lb. ground beef, drained

1 teaspoon mustard

1 teaspoon Marmite, optional (Marmite is a salty, savory spread made from yeast extract that is popular in the United Kingdom and New Zealand)

1 tablespoon worcestershire sauce

2 teaspoons all purpose flour, plus extra for dusting

3 cups beef broth

Prepared pie dough, 2 – 2×9 inch, refrigerated

1 large egg (or a splash of milk)

Beef Filling:

Peel and roughly chop the onions, carrots and celery.

Remove the rosemary leaves from the stalks and finely chop.

Put a large pan over high heat and add about 2 T. olive oil, all the chopped veggies, rosemary and bay leaves. Stir every minute for about 10 minutes, or until the veggies are softened and lightly colored.

Cook the ground beef and drain the fat off.

Stir in the ground beef and break up any large pieces.

Add the mustard, Marmite, Worcestershire sauce and 2 t. of flour.

Add the beef broth and bring to a boil.

Turn the heat down, put a lid on, and simmer for about an hour. Stir it ever so often. If at the end of the cook time the mixture is too soupy you can either thicken it with a little flour or simply use a slotted spoon to get the meat mixture out without any excess liquid.

Pie:

Fill a large baking dish with the beef filling and let it cool.

Remove the pastry from the refrigerator 10 minutes before you need to roll it.

Preheat oven to 350 degrees F.

Dust a clean work surface and a rolling pin with some flour and lay the pie dough one on top of the other. Fold in half and roll the dough to 1/8-inch thick. Once it’s large enough to cover the top of your serving dish, wind the pastry around your rolling pin and unroll it over the dish. Just patch up any rips or tears. Run a knife around the edge of the dish to trim off any extra dough.

Using a fork, press down all around the edge of the dough to crimp it closed.

Make a hole in the middle of the dough, using the tip of a knife.

Brush the top of the dough with the beaten egg (or milk).

Bake on the bottom rack of your preheated oven for about 40 minutes or until the pastry is golden and crisp.

Lemon Cranberry Scones

image

INGREDIENTS

Scones

2 cup all-purpose flour

¼ cup sugar

1 Tbsp baking powder

¼ tsp salt

1 Tbsp finely grated lemon zest

½ cup cool unsalted butter, cut into small pieces

½ cup whipping cream

¼ cup 2% milk, plus extra for brushing

1 large egg

1 tsp vanilla extract

1 cup fresh or frozen cranberries

Glaze

1 cup icing sugar, sifted

1 ½ Tbsp lemon juice

DIRECTIONS

Scones

Preheat the oven to 375 F and line a baking tray with parchment paper. Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.

In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.

Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.

Glaze

For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.

The scones are best enjoyed the day they are baked

Gravy (Country Milk Gravy)

biscuits_sausage_gravy

Ingredients

1/4 cup bacon grease
1/4 cup all-purpose flour
1 1/2 cups milk warm
1/4 teaspoon salt
1/4 teaspoons pepper
2 tablespoons melted butter

Cooked and drained Sausage if desired

Directions
In a small pan, heat bacon grease. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Add melted butter and stir in.  Season the gravy with salt and pepper.  If you are adding sausage, add it at this time. Serve hot over biscuits.

Brownies Delectable Fat Free

Brownies

Ingredients

1 cup sugar

1/2 cup applesauce

2 eggs

1 teaspoon vanilla

2/3 cup unsweetened cocoa powder

2/3 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts

Directions

In a stand mixer, mix the eggs, applesauce, vanilla extract and sugar. Add the dry ingredients and mix until incorporated.

Stir in the walnuts.

Put in a greased pan, bake at 350 for 25 minutes.