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Foodies • May 08, 2020
Holiday dinning at home.
Bring the smells and memories of overseas into your kitchen. There is a saying that “we eat with our eyes”, if that is so then it could be argued that “we remember with our sense of smell”.
It is undeniable that a smell can invoke memories. The smell of a certain perfume will remind us of our favorite Aunt, and the taste and smell of different foods can take you to far away places and distant memories. So lets create an eating tour at your place!!!
Chicken and Corn Soup
Ingredients
- 1 kilogram chicken (or chicken pieces)
- 2 litre water
- 2.5 centimetre piece green ginger
- 1 onion
- 4 peppercorns
- 3 sprigs parsley
- 1 teaspoon salt
- 470 gram can creamed corn
- salt and pepper to taste
- 2 chicken stock cubes
- 1 teaspoon sesame oil
- 4 tablespoon cornflour
- 4 tablespoon water
- 2 egg whites
- 2 tablespoon water, extra
- 2 slice ham
- 5 shallots
- 1/2 teaspoon grated green ginger, extra
- 4 shallots, extra
Method
- Put chicken or chicken pieces into saucepan and add water, peppercorns, peeled and sliced ginger, peeled and quartered onion, parsley and salt. Bring to boil over medium heat and skim well to remove any scum; reduce heat and simmer gently, covered, for one and a half hours. Remove any scum from top of stock, strain and reserve six cups of the stock.
- Combine in a large saucepan the reserved chicken stock, creamed corn, crumbled stock cubes, extra ginger, chopped shallots, salt, pepper and sesame oil and bring to boil. Mix cornflour to smooth paste with the four tablespoons of water; add to soup, stir until soup boils and thickens and then reduce heat, simmering for one minute.
- Beat egg whites and extra water lightly and add to soup in a thin stream, stirring well.
- Remove meat from chicken or chicken pieces, shred finely (you'll need about one cup shredded chicken). Add thinly sliced ham and chicken meat to soup, heat gently. Top with extra chopped shallots.
I love this recipe because it uses simple ingredients that most people will have at home and it is a great way to use up the left over chicken
from a Sunday roast.
from a Sunday roast.
Make sure you do step 3, it might seem like a lot of effort but it makes the dish so authentic it is well worth the time.
Creating the tour, “The day the earth shook”, about the 2011 Christchurch earthquakes was a journey not only down memory lane but into unchartered waters.
The first of our Christchurch food tours
There was a time when if you wanted a variety of dining choices all in the one place you were limited to the food court at the local shopping mall. You can still get some very nice offerings at the local mall and the refurbishment of the dining hall at Northlands has raised the bar to a higher level again but they pale in comparison to what we found in the central city.
EWhen it comes to cooking at home sometimes simple is best. This little gem will impress, before or after a meal or any time of the day really, after all who doesn’t like chocolate. Easy, 3-ingredient raw chocolate! Naturally sweetened, customizable, super velvety and rich, and seriously good for you.
It was one of those light bulb moments, where all the seemingly unconnected holiday food experiences came together and started to form an idea. Wind back a few years to a trip we took through Italy, and a beautiful little stone walled town that I can no longer remember the name of. We discovered a small pizzeria down a quaint little back street. It only had room for two small tables and sold pizza by the slice, but it was some of the best pizza we had in all of Italy.
