Taking stock

Once again at the kitchen confessional. This is my tenth post. Where have I been and where am I now?

I have a habit of starting things but not seeing them through, so that they end unsatisfactorily,  sort of limp to a finish. A failure to commit leads to an unnatural death perhaps.  This shortcoming, as I see it, stems from an ingrained notion of self-doubt, a lack of faith in my own ability. It also comes from a desire to seek others’ approval and a focus on their potential expectations, as I imagine them. So a reason, maybe the main one, for doing this blog is to explore both of those things. Publishing online raises the stakes. There is an audience so I am aware my writing and my ideas are being scrutinised. It’s been interesting to notice how, as I publish, I am concerned (or not) with wanting to please anybody who might be reading, looking at that desire to somehow satisfy a vague and vast collective (and possibly extending my readership at the same time).

Yet the spectators remain, somewhere. I should take care with my prose, and write as well as I can, while remaining true to the ethos of this project which is to be creative using cooking as a springboard. To see where I go and enjoy the uncertainty of not knowing.

During the week or thereabouts between posts ideas simmer away on a low bubble. Last time I mentioned my spice project and what I got up to this time can be an extension of it. I have to follow my instincts and go with my gut. The body rules the mind in my case anyway.

I reckon no self-respecting home kitchen cook can be without a decent stock, freshly-made or ready to defrost. This I found out to my cost recently when I attempted a chermoula-inspired chicken dish which had all the promise of full flavour but was let down by an insipid liquid finish. I used water (bottled – tap water is a no-no here) with a stock cube crumbled in. And while the finished dish looked appetising, rich in red pepper, sweet potato and tomato (judge for yourselves below) all the taste had actually been washed away.

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Appearances can deceive. This was not a delicious dish.

So on Thursday I did things properly. I bought four chunky chicken legs which I roasted in my little oven with lavish slatherings of lemon, chermoula, perfect salt, thyme and rosemary. Once these were cooked I removed all the flesh to use in the next two days’ cooking and put the bones along with shreds of skin and meat and of course all the fragrant, lemon, herb and spice rich juices from the roasting pan into a saucepan. I added a carrot, celery and an onion, filled to the brim with water and let the whole thing putter away for a couple of hours on a low heat. The apartment was filled with its aroma all day and I felt better for having done this.

Some of the meat I have already used. Once, in a curry which I ate with my last flatbread, then, the next day in a well-stuffed sandwich which I took to work. I had intended to make a mayonnaise to accompany the chicken in its bread-cased heaven and yet, having followed this simple video for instructions, I managed only to make a yellowy and ultimately tasteless liquid. A case perhaps of over-frothing the eggs and/or getting the oil-egg ratio wrong. Anyway a lesson learnt.

This evening the last of the chicken will go into a risotto and, yes, that stock will play a major role.

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That stock, looking stocky, ready for its chance to simmer and shine

 

 

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