potionstopesto.blogspot.com: Chicken Tonight!

Tuesday, July 14, 2009

Chicken Tonight!

Roosters crowing from 2 am on full moon nights don’t endear you to your neighbours. Our girls hatch out one clutch of fertile eggs each year and there are usually one or two boys in the bunch. This year’s biggest boy was a handsome Rhode Island Red crossbreed that we carefully avoided naming beyond ‘that bloody rooster.’

Him watching me

As we eat meat, it seems right that we should participate in the processes that bring it to our table. The full moon antics meant ‘the deed’ could not be put off any longer. The boys were caught as they roosted and placed in a secure box to calm down overnight. Come the morning, things didn’t go as planned. We were in a hurry, snappy with each other and just wanting the business over with. The first rooster turned out to be a laying hen, sadly discovered after the deed. Then I cut my finger due and had to rush off halfway through gutting for a band aid while wondering if I could catch chook flu.

Later, as I packed the birds into freezer bags I realised we had forgotten to honour them. It has been a tradition since we dispatched our first roosters that we talk to them, praise and thank them for giving us food. These poor creatures had been shown little respect in their final hours, becoming just an annoying chore in a busy day and one had died an unnecessary death due to our unawareness.

The following day, I prepared a full roast dinner from our big boy, laid the table and lit candles and we gave him a loving send off. The remaining white meat was made into risotto for dinner and the carcass boiled down for stock. Today we ate chicken soup and froze two extra serves.

Maybe I am too sentimental about my animals. It is my nature to be respectful towards all creatures and give thanks for my rich life and full belly. I knew that rooster, watched him hatch and grow what he ate and his personality. It didn’t stop me killing and eating him when necessary.

Happy girls

I believe that if more of us took the time to become more responsible for and aware of our food sources and show them respect, there would be less consumption of meat in faceless packages and we would waste less of what we do eat.

1 comment:

UnknownJuly 17, 2009 at 8:06 PM
Wow.. does really put things into perspective good piece ma!
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Baked Olives

Pickled Red Cabbage

2kg red cabbage (prize winner if possible!)
3 Tbsp salt
2 litres spiced vinegar, purchased or homemade.

Shred cabbage finely, layer one third cabbage in a ceramic bowl, sprinkle over one third salt and repeat twice.
Put a layer of plastic wrap over the cabbage and then a small plate.
On top of the plate put a heavy weight. A pot of water or a couple of bricks on top of a round chopping board work well.
Leave overnight and in the morning drain liquid and rinse well.
Put in steriised jars and cover with spiced vinegar.
Leave one week before eating with cold meats or cheese or as a side dish with bangers and mash.

One of my all time favourites - perfect for a quick meal on a cold day.

Chickpea and Chorizo Soup

1 onion diced
1 red chilli seeded and chopped
1 Tbsp olive oil
420gm can of tomatoes, chopped
1 can water
2 tsp All Purpose Seasoning (see Seasonings)
1 chorizo sausage, cubed
1 can chickpeas, drained
150gm cabbage, sliced finely
Grated parmesan

1. Sauté chilli and onion in oil for 2 minutes, stirring.
2. Add tomatoes then water, sausage and seasoning powder and bring to the boil.
3. Add chick peas and cabbage and cook until cabbage is wilted.
4. Serve with a sprinkling of parmesan cheese.
TIP
Use other beans if chick peas are not available, use two cans for a main meal dish. Broccoli, cauliflower or spinach can substitute for cabbage. This soup improves with age, I like it better reheated.

Lemon Mushroom Pasta

Serves 4.
Dressing
½ tsp chilli powder
Grated zest of 1 lemon
1 Tbsp freshly squeezed lemon juice
2 cm piece ginger, peeled and grated
¼ cup white wine vinegar
¼ tsp salt
⅓ cup soy sauce
1 Tbsp honey
1 Tbsp dark sesame oil
3 Tbsp olive oil

Pasta
400g dried linguine cooked according to the package instructions
300g fresh mushrooms, sliced
1 Tbsp butter
2 tsp vegetable oil
1 block tempeh, cut in 2cm squares (optional)
1 Tbsp fresh basil, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp spring onions, finely chopped
¼ Lebanese cucumber, sliced
1 Tbsp sesame seeds, toasted

1. Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2. Heat a frying pan over high heat. Add the butter and oil and when the butter starts bubbling, add the mushrooms. Sauté on high for 3 minutes. Remove from pan.
3. Add more oil if needed and sauté the tempeh until brown.
4. In a large bowl, toss the cooked linguine with all the other ingredients and some of the dressing (to taste.)

Tempeh Pate

2 cloves garlic
1 onion
1 Tbsp butter
300g tempeh
2 eggs
3 Tbsp brandy or ¼ cup port
2 tsp mushroom soy
2 tsp vegemite or promite ½ tsp dried thyme
1/2 tsp allspice
2 tsp chilli sauce
¼ tsp pepper
1 Tbsp sesame seeds

1.Saute chopped onion and garlic in butter until soft.
2. Place in food processor with all other ingredients except sesame seeds and process until smooth.
3. Pour into a small, well greased casserole dish. The pate needs to be at least 2 cm deep.
4. Sprinkle with sesame seeds and cover tightly with foil.
5. Bake at 180˚C for about 50 minutes until set. Remove foil and cook a further 5 minutes or until the top has browned slightly.