Method

STEP 1

Take your whole cornfed chicken and carve out the breast, wings and legs, you will only need the carcass of the chicken for this soup. You can keep the meaty parts for other meals such schnitzel (recipe coming soon!). You need cut the carcass down the centre of the breast plate and spine so that the chicken can lay flat in you pot, this allows the rest of your ingredients to have enough space in your pot.

STEP 2

Peel your carrot, parsnip and onion (just the top layer) and add into your cooking pot whole, only cut if you need your vegetables to fit. Make sure to also add your celery, parsley (bound together with string) and the rest of your ingredients including the allspice, peppercorn, salt, bay leaf and enough water to fully cover all ingredients.

STEP 3

Put to boil on a high heat, you will start noticing a greyish foam appearing at the top of your boiling water. Use a spoon to scoop out the foam into a bowl, which you will throw away later. This contains the parts of the chicken that you dont want in your soup, so be vigilant. Do this step until the foam stops, this will happen faster if you maintain the high heat.

STEP 4

When the foam stops set your chicken soup on a low heat and put your lid on for about 1 hour. Taste your soup after about 1 hour, add extra salt if needed this is down to your preferred taste.

STEP 5

Once you are happy with the flavour of the chicken soup, you need to remove the carcass and also the vegetables (these can be binned or cut up and eaten in the soup, store the vegetables/chicken separately from the soup). You will need to strain the chicken soup using a sieve by getting another container or large pot and placing the sieve over this and then pouring your soup in.

STEP 6

Now you are ready to enjoy your soup, you can garnish with ground pepper and freshly cut dill with a slice of bread. You can also freeze portions of Mamma G’s chicken soup for a rainy day.

Please note to only keep the chicken soup for up to 5 days if refrigerated before it goes off.

Method

STEP 1

Preheat the oven to 180°C, gas mark 4, line 2 large baking trays with baking parchment.

Roast the peanuts in a small roasting tin for 8-10 minutes until golden: leave to cool then roughly chop. If you use hazelnuts leave them in for around 20 minutes, the husks should start to come off. You should then put the hazelnuts in a sealed box and shake until the husks crumble off.

Meanwhile, in a large pan, melt the butter and peanut butter over a low heat, stirring to combine, once melted together set aside to cool slightly.

STEP 2

Using a wooden spoon or spatula, beat both the sugars into the peanut butter mixture, followed by the egg.

Mix 100g light brown soft sugar the flour, salt and bicarbonate of soda together, then beat into the wet ingredients until well combined.

Cover and chill the mixture in the fridge for 1 hour.

STEP 3

Remove the cookie dough from the fridge and stir through the chocolate and roasted nuts until evenly distributed. We tried placing a small square of chocolate in the centre of the cookie dough, it makes lovely treat as you have melted chocolate in the centre of the cookie.

Lightly roll heaped spoonfuls of the mixture (about 65g each or divide the weight of the mixed cookie dough by the number of desired cookies), in your hands. Arrange on the baking trays, well spaced apart (make into round balls of cookie dough to make thicker and not too thin).

Sprinkle with 1 tsp sugar and bake for 13-15 minutes total until spread and golden at the edges. We advise at around 8-9 minutes to rotate the baking tray and change the shelves to ensure the best cooking results.

Cool on the trays for 5 minutes, then transfer to a rack to cool completely.