First dish of 2019 – an old English classic with a simple yet stunning flavour. Old English buknade pottage, made of leftover meat that’s cooked into a stew (‘pottage’ means ‘stew’).
- Oil: 2 tbsp
- Fresh parsley: 2 sprigs, finely chopped
- Sage leaves: 2 sprigs, stems removed, finely chopped
- Chicken stock: 6 cups
- Ground clove: a pinch
- Saffron (optional): a pinch
- Salt: a pinch
- Roast chicken: 350g, torn into flakes
- Egg yolk: 3, beaten
- Cider vinegar: 1 tsp
- Ground white pepper: a pinch
- Ground ginger: a pinch
- Heat oil in saucepan. Saute parsley, sage and chicken stock.
- Add cloves, saffron and salt. Simmer for 1min.
- Stir in chicken flakes.
- Add some chicken stock into the beaten yolks. Pour this back into the stock to thicken it.
- Stir in cider vinegar, pepper and ginger. Simmer for 1min.
- Remove from heat. Serve as side or main dish.
This recipe was kindly adapted from ‘The Medieval Cookbook’ by Maggie Black. I omitted saffron from the recipe as I wanted to make this a simple dish without a fuss. So you can imagine this soup is supposed to look a lot more golden and pompous than it does here in this contemporary setting!
This recipe is supposed to make use of leftover meats in the soup. It is therefore a good recipe for me to have every time I take stock of the leftover ingredients in the fridge at the end of the week!
4 persons (as side dish)