Comfort food for the family

I first had this dish when I was a small girl. My grandmother had taught my father. It’s proper rib sticking hearty food that everyone will want seconds of. As a child I remember my father rolling out the noodles by hand which resulted in varying thicknesses of noodles. I also remember he saved the flour he dusted the noodles with.. this was all added to stock which turned it into a lovely gravy. I now use a pasta machine for ease but still hand cut to roughly 2 cm wide.

Chicken & Homemade Noodles with creamy mashed potatoes and crispy chicken skins

Chicken & stock

8 chicken thighs (skin removed and saved)

1 large white onion chopped

2 carrots chopped

2 celery stalks chopped

1 bay leaf

1o peppercorns (lightly crushed)

small bunch of thyme

salt and pepper to taste

In large pan add all ingredients and top with water. Bring to a boil then reduce and simmer for an hour. Remove chicken and allow to cool slightly before removing all meat. This will be returned to pot once noodles cook. Strain stock and return it to the pan.

Creamy Mash

no need for recipe.. I use unsalted butter, milk, bit of cream and seasoning. I use a hand held mixer to mash and blend.

Crispy Chicken skins

Heat oven to 200c. Pat dry and clean off excess fat from skins and lightly salt. Line a baking tray with parchment paper and spread out skins nice and flat. Cover with another sheet of parchment and place a baking tray on top. This will keep skins flat. Bake for 15 min then remove top tray and paper. Put back in oven for further 5-7 min until crisp. They will shrink by half. You will notice that lots of fat had rendered off. Remove skins and drain on kitchen roll.

Basic Pasta recipie

Italian ‘00’ flour 500g (you can use plain flour too) plus extra for dusting

salt 1/2 tsp

5 eggs

Combine the flour and salt. Put the flour in a pile on a work surface or in a large mixing bowl. Break the eggs into a bowl and beat briefly. Make a well in the centre of the flour and pour in the eggs. Bring the mixture together with your fingers to form a soft dough, adding a little more flour if it sticks. Knead firmly until the dough is no longer sticky and is elastic to the touch. Wrap it in clingfilm and leave to rest in a cool place for 30 minutes before using. Roll out and cut to desired size either by hand or machine. Dust with flour to prevent sticking.

Reheat stock, add pasta and cook for 3-5 min (including flour that you dusted with). Re Add Chicken to noodles and stir well. Serve over mash and sprinkle with freshly chopped parsley and chopped crispy chicken skin. Serve with seasonal veg.