Squirrel Meal

Monday, 20 December 2010 16:00

Wait, it is not what you think ....

Hereabouts there have been experiments going on. Created, tried and tested and apparently approved. Rumour has it that there have been brownies, chestnuts, marshmallows and whole meals involved. As far as I know there is not a Narrowboat Master Chef competition going on but here is my contribution to the neighbourhood craze!

Moroccan Chicken à la Morso Squirrel, à la Fi Fi.

The sprouts are cooked on top of the casserole - in a cake tin with boiling water. Place the tin on top of the cooking casserole and cover all with lid. Cook about half an hour. I suppose any green veg could be cooked the same way.

Meanwhile the potatoes are cooking in the fire, well wrapped in foil. these take about 30-40 minutes depending on the size.

The plated meal, which was judged very tasty by an (un)biased judge!

So if you want the recipe read on.......

Moroccan Chicken cooked in a large casserole on top of a Morso Squirrel (or any boat stove you happen to have handy).

Cooked chicken, according to number of portions required

1 onion, sliced thinly

1 small pepper, sliced into strips

2 cloves of garlic, crushed, peeled and chopped

1 aubergine sliced into small pieces

Oil - combined good splashes of olive and vegetable

Coriander, fresh, or a good tsp of dried

Cumin, a good tsp/dsp according to your taste and ground in pestle and mortar if not already ground

Paprika, a good tsp

Chicken/Lamb stock or stock cube

Salt and pepper to taste

White wine, a good slug

Cornflour to thicken if required

Heat oil on top of stove in large casserole. Add onions, peppers and fry until softening, add chicken and all seasoning. Add aubergine and garlic then cook and stir  for a few minutes until aubergine begins to absorb fat and flavours. Add wine, then stock to cover. Cook on stove top for about 1 hour stirring occasionally. It will not spoil if cooked longer. Check seasoning and taste. If required, make a paste of cornflour and water and add, stirring to thicken stock. Cook a further 5-10 minutes and serve.

Just the thing for a wintery, snowy evening!