If I were completely honest (why not?) I cannot remember when this book came into my possession. It was published in 1983 but the $3.00 price written on the first page of the book indicates it was second hand when it took it’s place with the other cook books.
To choose the book this time I shut my eyes and took the first book that my fingers touched. On looking at the recipes, it was not easy to make a choice about what to cook. However the ½ cabbage sitting in my refrigerator made the choice easy.
The writer is interesting as he is originally from Poland, and now lives in Australia (according to the blurb on the book.) A brief search of the internet only shows the other books he wrote.
Trying to find the recipe again in order to write this blog was a little confusing as the Index is divided into Britain and Ireland. This is the possibly the first time I’d experienced this split of indexing.
As you can see, there are not many ingredients and the instructions are quite easy. Instead of using lard or bacon fat I substituted a mix of butter and oil and as is usual chicken breast instead of a whole chicken. Yes, I should follow the recipe. I know. I know. Mea Culpa, or some form or accepting blame but the guilt is limited because if the food is wasted because none of the contributors to the blog will eat it, that seems a bigger issue.
Dusting the chicken with the flour was quick as was browning the chicken in the combination of butter and oil. The chicken was removed and placed on a plate while the onion was browned and then the cabbage was added. After it was wilted, the other ingredients including the chicken were placed in the slow cooker and the timer set.
The decision was made to serve it on a bed of spatzele which was cooked and then butter, cheese and herbs were added and heated for a short time until the cheese melted.
When the time came and the pasta was on the plate, the lid of the slow cooker was opened and we were greeted with a lovely fragrance. Cabbage can smell quite unappetising but in this instance it did not.
The meal looked acceptable and was served.
It should come as no surprise that even for such a simple meal, it was very good. The chicken was tender, the cabbage flavour mixing well with the white wine and onion. The spatzele which has a different texture and underlying taste was a lovely addition to the meal. I had hoped for leftovers, but there were none. (Sadness)
So, British and Irish Country Cooking, I do not really want to hurt you, instead I will be so kind, I do not really want to hurt you. (Apologies to any Culture Club fan or band member reading this). Take your place on the shelf until next time.
(I’m not very good at ridding myself of my excess cookbooks, am I?)
Clean the Plate 