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I have an international background and years of expertise in making preserves of all kinds. I am passionate about food - using the best ingredients available - and I enjoy cooking and I showcase my products in Bulwick Village Stores, where I have a permanent tasting table. My idea is that customers should taste before they buy - in fact when customers taste The Pickled Village range now grace the shelves of Harvey Nichols, local Waitrose branches and some wonderful delis, farm shops, garden centres and gift shops throughout the UK. Recipes by Camille Ortega McLean The Pickled Village Come and get pickled with us in Bulwick. The small shop with the huge welcome! Enjoy our tasting table, where you may try out one, a few or all of our products - if you dare… Our Tea Terrace is open for tea and coffee as well as a delicious snack menu available all day! The Hot Blooded Chicken BrothThere is something so very soothing about this aromatic chicken broth. It is a restorative bowl of goodness that sorts you out on a Sunday night after a weekend of indulgence. You can vary the greens depending on what you can get your hands on. The Pickled Village’s Hot Blooded Breakfast – a blood orange marmalade with red hot chilli peppers - gives it a mellow kick, but for those who like it feisty, you can add a good squirt of sriracha or chilli sauce at the end.
Preparation time: 5 minutes Cooking time: 30 minutes Serves: 2 Ingredients:2 tbsp Hot Blooded Breakfast 2 tbsp soy sauce 1 tbsp fi sh sauce 4 chicken thighs, skin on 750 ml chicken stock 1 star anise 20 g fresh ginger 110 g rice noodles Swiss chard, sliced Method:Preheat the oven to 200°C/Gas 6. Warm 2 tbsp of the Hot Blooded Breakfast and mix with the soy sauce and fi sh sauce. Place the chicken thighs in an ovenproof dish and coat generously with the mixture. Roast in the oven skin side up for 25-30 minutes, turning the chicken over in the mixture occasionally. Meanwhile, pour 750 ml chicken stock into a large saucepan on a very low heat. Slice the ginger into rounds and add to the stock along with the star anise. Prepare the rice noodles according to the pack instructions. When the chicken is cooked through and the skin is crisp, remove from the oven and slice, removing the bones and gristle. Strain the leftover juices into the stock. Add the chard to the broth and allow to wilt. Divide the noodles between the two bowls, top with the chicken and ladle the stock and chard over the top. Serve with a das h of soy sauce and a squirt of spicy sriracha or chilli sauce. Opening times: Follow us on Twitter - @pickledvillage & Facebook |
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