Well, you know last week's porridge cake? It became chicken food in the end. To see it leaving the house was a weight (quite literally) off my mind. That was until I pulled out one of the freezer drawers and remembered I'd frozen a quarter of it...What a nice Christmas treat that will be for some poor unsuspecting guests.
There is other food waste this week, but it's accounted for.
|Yet more runny yogurt!|
More runny yogurt. I still haven't cracked yogurt making yet, despite buying a food thermometer. But at least the latest batch is not curdled and lumpy.
Lovely Grey Day wrote a great blog post about using up sour milk in scones, which provided just the inspiration needed for using up some of the failed yogurt. It went into a big scone round, which vanished so quickly that there wasn't time for a photo.
The unexpected byproduct of chutney making was also a jar of runny stuff. Three lovely jars of chutney and one jar of chutney liquid. Just right for putting into a Chicken Adobo.
|Chicken Adobo, chutney included!|
This is one of our favourite chicken dishes that we have adopted from my Philippine sister-in-law. You could also do a vegetarian version with tofu, although we have never tried this. It is easy peasy and very delicious and Katy at the Non Consumer Advocate agrees, as she did a post about it in 2011. I thought Sister-in-Law might shudder at the idea of adding runny chutney, but when I re-read a Chicken Adobo advisory email from my brother in which he mentions his 'secret ingredient' (brown sugar), chutney in Chicken Adobo is not such a bad idea after all! The recipe is below, with additional notes from Brother!
Finally, for the last two weeks we have had two very hard mangoes sitting around, which are unlikely to ripen. I don't want them to be food waste, so I'm hoping Sister-in-Law will have some ideas for a food save, although I suspect unripe mangoes may be a rare occurrence in the Philippines. If any of you have any ideas please share!
Chicken Adobo Recipe
4 - 5 lbs chicken thighs or drumsticks (I never use that much)
1/2 cup white vinegar (my Brother insists it must be palm vinegar; that's hard to come by in Wiltshire - rice vinegar is more readily available)
1/2 cup soy sauce
4 cloves garlic (crushed)
1 tsp black pepper
3 bay leaves
Combine all ingredients in a large pot. Cover and marinate the chicken for 1-3 hours. Bring to the boil, then lower the heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.
Notes from Brother: " Our secret ingredient is a teaspoon or two of unrefined brown sugar. And my method now, after years of fine tuning, is a bit different. When I'm ready to cook I take the chicken out of the marinade and brown it off first in a bit of oil. (You could fry onions at this stage too). Seems to make it less likely to have any pinky bits of chicken next to the bone. Then pour over the marinade and bring to the boil and simmer etc. We probably use more vinegar and soy sauce than your recipe and add water too as we like it really liquidy.
Vegetables are not really authentic but some people put in potatoes and M also likes to add a few hard boiled eggs when serving. I think it's fair to say that although it's the national dish of the Philippines everyone there cooks it in their own way, some regions even have coconut milk and chillis. So, hey, you've got to find your own way guys. M is a big fan of the 'market manila' blog and here's his recipe for pork adobo ... but maybe 3 hours on a wood fire is asking a bit much for a busy mum! "
Food Waste Friday was dreamt up by thefrugalgirl.com, to encourage people to use up food instead of waste it.