chicken soup for the soul

Coconut Ginger Chicken Soup

serves 10-12

Ingredients:

1 large chicken

1 copra coconut

3 inch piece of fresh ginger, sliced

kosher salt

Method:

1. Ask your butcher to remove the skin from your chicken, separate the breasts from the bone and cut the chicken in half lengthwise. Season all generously with salt.

2. Scrub and rinse your copra coconut. Cut the coconut into 1/2 inch thick slices.

3. Fill your stock pot 3/4 full with filtered water and bring to a boil.

4. Add chicken and bring to a boil for 3-5 minutes. Skim off any scum or fat.

5. Add coconut and ginger. Continue skimming if necessary, but careful not to remove any coconut oil. Lower heat and simmer for 15 minutes longer before removing the chicken breasts. Save for another use.

6. Continue to simmer for 3-4 hours. Adjust seasoning if necessary. Scoop up some chicken meat and coconut and place in serving bowls (optional). Ladle soup on top and serve hot.

hunter's stew

Hunter's Stew (also known as Bigos)

recipe adapted from Mark's Daily Apple

serves 8-10

INGREDIENTS:

1/2 cup dried porcini mushrooms

1/2 lbs bacon (about 8-10 strips)

1.5 lbs stewing meat (eg. pork and beef shank), cut into 1 inch pieces

2 onions, chopped

1/2 head garlic, chopped

2 cups red wine

1/2 head of cabbage, thinly sliced

1 smoked kielbasa (12 oz or 680g), cut into 1/2 inch pieces

1 quart raw sauerkraut (made without vinegar), drained

4 prunes or any other dried fruit, sliced

2 bay leaves

1/8 cup tomato paste (optional)

salt and pepper

METHOD:

1. Cover mushrooms with hot water to rehydrate. When soft, strain the liquid to remove any grit. Set the strained liquid aside.

2. Heat a wide pot or Dutch oven over low heat, add bacon and cook until crispy. Remove bacon and set aside.

3. Season your cuts of meat. Brown meat in small batches in the bacon fat. Transfer each batch to a clean plate when done.

4. Add onions to your pot and cook until soft, about 5 minutes. Add garlic and cook for 1 minute longer.

5. Turn heat to medium and add wine. Scrape up the fond, making sure nothing is stuck on the bottom of the pot.

6. Add fresh cabbage, browned meat and juices, mushrooms and strained liquid, kielbasa, raw sauerkraut, prunes, bay leaves and tomato paste if using. You can also crumble the bacon and add it as well (optional). Stir and combine well.

7. Cover your pot, lower heat and simmer for 4-5 hours. Give the stew a stir every 20-30 minutes. You can also do this in a slow cooker or thermal pot overnight.

8. Serve the stew topped with raw sauerkraut. Stew can be stored in covered casserole dish in the fridge. Flavours will continue to develop and improve over the next 2-3 days. Just reheat the stew and serve hot.