All Seasons – Serves 4-6
“This is a real hug hug meal that no one should miss out on in life… I love it! It’s a classic Greek family recipe. It is the Greek version, I suppose, of chicken noodle soup. That dish you need on cold nights in winter or more so when you feel that pain in your bones and twitch in your nose that signals the onset of a cold. One of my all time favourite dishes, no question!”
8 organic or free range chicken thigh fillets for the stock (or a whole chicken)
2 carrots, peeled and cut into four, lengthways
4 pieces of celery, peeled and cut into two, lengthways
1 tsp sea salt
1 cup long grain rice
4-5 organic free range eggs, home grown all the better
2-3 lemons (about 1 cup), freshly squeezed from the backyard tree of course!
sliced sour dough bread, brushed with olive oil and garlic and oven toasted
cracked black pepper
Stock may be prepared in the morning or the night before, which makes it an even better dish for the time poor.
1. Add 5 litres of water to a large stock pot.
2. Add chicken thighs, carrots, celery and a teaspoon of sea salt and bring to the boil.
3. Remove froth from the top until clear, then reduce to a slow boil with the lid off for about 45 minutes to make the stock. Liquid will reduce by ½ litre or so.
4. Remove chicken, carrots and celery and place chicken in a bowl.
1. Bring remaining stock to the boil and add the rice. Boil until soft, about 15 minutes.
2. Meanwhile, combine the eggs and about half the lemon juice in a bowl. Beat until light and fluffy, then set aside.
3. When the rice is ready, take the pot off the boil and pour about 300ml of stock water into a jug. Add this slowly into the egg/lemon mixture, blending as you go with the beater to prevent the egg from cooking.
4. Return the mixture to the main soup pot by slowly pouring in and beating continuously, again to prevent the egg from cooking. Keep beater just below the surface, so that it is not mulching the rice.
5. Break apart chicken thighs into nice sized chunks and add to the soup pot and mix through.
6. Should you like the dish more lemony, then add the remainder of the lemon juice into the soup now and mix through.
7. Have your sour dough pieces toasting away in the oven or under the grill.
8. Cut the bread into rough pieces and serve soup into bowls.
9. Here’s a trick… grind black pepper into the bowl before you ladle in the soup. Add additional salt and lemon to taste, but it should be fine.
Match with a shot of chilled ouzo
A classic Greek recipe calls for a classic Greek drink. Chilled in the freezer and served as an aperitif, ouzo is another liquid delight that makes the underrated list. Grab a bottle when next flying past your local wine merchant. Even accountants seem fun, one ouzo down the hatch.
Recipe from The Sustainable Table – Interested in buying the book? Click here