{"id":10944,"date":"2019-01-05T23:04:58","date_gmt":"2019-01-05T15:04:58","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=10944"},"modified":"2019-01-05T23:04:58","modified_gmt":"2019-01-05T15:04:58","slug":"old-english-buknade-pottage-chicken-stew","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=10944","title":{"rendered":"Old English Buknade Pottage (Chicken Stew)"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-10946 aligncenter\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2018\/07\/Buknade-Pottage-3.jpg\" alt=\"\" width=\"500\" height=\"580\" \/><\/strong><\/em><\/p>\n<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-10947 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2018\/07\/Buknade-Pottage.jpg\" alt=\"\" width=\"650\" height=\"391\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">First dish of 2019 &#8211; an old English classic with a simple yet stunning flavour. Old English buknade pottage, made of leftover meat that&#8217;s cooked into a stew (&#8216;pottage&#8217; means &#8216;stew&#8217;).<\/p>\n<p><!--more--><\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li>Oil: 2 tbsp<\/li>\n<li>Fresh parsley: 2 sprigs, finely chopped<\/li>\n<li>Sage leaves: 2 sprigs, stems removed, finely chopped<\/li>\n<li>Chicken stock: 6 cups<\/li>\n<li>Ground clove: a pinch<\/li>\n<li>Saffron (optional): a pinch<\/li>\n<li>Salt: a pinch<\/li>\n<li>Roast chicken: 350g, torn into flakes<\/li>\n<li>Egg yolk: 3, beaten<\/li>\n<li>Cider vinegar: 1 tsp<\/li>\n<li>Ground white pepper: a pinch<\/li>\n<li>Ground ginger: a pinch<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li>Heat oil in saucepan. Saute parsley, sage and chicken stock.<\/li>\n<li>Add cloves, saffron and salt. Simmer for 1min.<\/li>\n<li>Stir in chicken flakes.<\/li>\n<li>Add some chicken stock into the beaten yolks. Pour this back into the stock to thicken it.<\/li>\n<li>Stir in cider vinegar, pepper and ginger. Simmer for 1min.<\/li>\n<li>Remove from heat. Serve as side or main dish.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-10945 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2018\/07\/Buknade-Pottage-2.jpg\" alt=\"\" width=\"650\" height=\"435\" \/><\/p>\n<p><em><strong>Disclaimers<\/strong><\/em>:<\/p>\n<ul>\n<li>\n<p style=\"text-align: justify;\">This recipe was kindly adapted from \u2018<em>The Medieval Cookbook\u2019 <\/em>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!<\/p>\n<\/li>\n<li>\n<p style=\"text-align: justify;\">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!<\/p>\n<\/li>\n<\/ul>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\n4 persons (as side dish)<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=10944\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>First dish of 2019 &#8211; an old English classic with a simple yet stunning flavour. Old English buknade pottage, made of leftover meat that&#8217;s cooked into a stew (&#8216;pottage&#8217; means &#8216;stew&#8217;).<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[105,31],"tags":[228,204,416],"class_list":["post-10944","post","type-post","status-publish","format-standard","hentry","category-english","category-soup","tag-boiled","tag-chicken","tag-herb"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/10944","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10944"}],"version-history":[{"count":3,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/10944\/revisions"}],"predecessor-version":[{"id":11170,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/10944\/revisions\/11170"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10944"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10944"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10944"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}