With just two weeks to go before the big day, we're officially smack bang in the middle of Sniffle Season. Now I don't know about you, but I've spent many a Christmas unwrapping presents in quarantine.
Eleven months of the year, I'm the picture of health. I take my vitamins, work out bi-weekly and eat at least four of my five a day. But when it comes to December, a time for parties, get togethers and festive earings, I'm a certified snotty mess.
If like me you're prone to the Christmas Plague (medical term), I come bearing a fool proof solution which can be whipped up in under half an hour. It's a hand-me-down from J's Grandma and the only reason I'm able to write this post without readjusting the tissues which are usually lodged up my nostrils at this time of year.
Grandma's recipe has been curing coughs and splutters for years. It's a traditional war time supper made from the most simple ingredients and one big pot can feed up to eight people, in true Grandma style. To make yours, you'll need:
2 x large onions
5 x large carrots
3 x chicken breasts (use leftover roast chicken and boil the carcass to make the broth if you have the time)
1 tin of sweetcorn
A handful of wholegrain rice
A kettle of boiling water
A few handfuls of chicken gravy granules
Pop the kettle on and grab your chopping board. In a large pan, fry your chicken in a little olive oil and seasoning until cooked through but not crispy, you want it as succulent as possible for your hotpot.
Slice your onions into fine strips and roughly peel and chop your carrots.
Add your onions to the cooked chicken and pour over your boiling water. Use however much you see fit, around 3/4 of a kettle full or so. You can always add more later on. Leave it to bubble away for a few minutes.
Throw in your chopped carrots, rice and gravy granules. You want the broth to be nice and thin, so be careful here. The granules help to bring out that deep chickeny flavour, so keep tasting as you go.
Add your sweetcorn. Frozen corn works just fine in this, so don't fret if the cupboards are bare. This is a wartime meal after all, so making do with what you've got is all part of the fun!
Season, give it a twirl and pop the lid on. Leave it alone for 15 minutes and go distract yourself by laying the table. If you've already been struck down with the Christmas Plague, take this opportunity to replace earlier mentioned nostril blockers and/or beg loved ones for cuddles on the sofa. I'd suggest a combination of puppy dog eyes and threatening to wipe snot on their arm should do the trick nicely.
Once times up have a taste, add a big knob of butter and grab your ladle. It's hotpot o'clock, baby.
Serve in deep bowls with crusty french bread. I like to add an extra dollop of butter and a sprinkle of salt in my bowl when nobodies watching. I wont tell if you don't.
A cold busting winter warmer that is totally delicious and ridiculously low in carbs. If you're planning on cutting back in the New Year, a batch of Granny's Hotpot can be frozen for up to three months in an air tight container. Enjoy!
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