Northern Irish Escaldums

Ingredients

In adapting Escaldums to Northern Irish cuisine, we incorporate local ingredients and flavors. Instead of using traditional Catalan spices like saffron and paprika, we utilize herbs commonly found in Northern Irish cooking, such as thyme and parsley. Additionally, we substitute the traditional Catalan vegetables with locally available options like carrots, potatoes, and leeks. These adaptations infuse the dish with the essence of Northern Irish cuisine while maintaining the heartiness and comforting qualities of the original recipe. We alse have the original recipe for Escaldums, so you can check it out.

• 1.5 kg (3.3 lbs) chicken or turkey, cut into pieces 1.5 kg (3.3 lbs) chicken or turkey, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 leeks, sliced 2 leeks, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 bay leaves 2 bay leaves
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 500 ml (2 cups) chicken or vegetable broth 500 ml (2 cups) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chicken or turkey pieces and brown them on all sides. Remove from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion, carrots, leeks, and potatoes. Sauté until the vegetables start to soften.
4. 4.
   Add the minced garlic, thyme, bay leaves, and chopped parsley. Stir well to combine.
5. 5.
   Return the chicken or turkey pieces to the pot and pour in the chicken or vegetable broth.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour or until the meat is tender and the flavors have melded together.
8. 8.
   Serve the Northern Irish Escaldums hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken or turkey — Ensure that the meat is properly cooked by checking its internal temperature with a meat thermometer. It should reach 165°F (74°C) for poultry.
• Fresh thyme — Strip the leaves from the stems before adding them to the dish to avoid any woody texture.

Tips & Tricks

• For a richer flavor, marinate the chicken or turkey pieces in a mixture of olive oil, lemon juice, and herbs for a few hours before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.

Serving advice

Northern Irish Escaldums pairs well with mashed potatoes or colcannon, a traditional Irish dish made with mashed potatoes and cabbage. Serve it with a side of crusty bread to soak up the flavorful broth.

Presentation advice

To enhance the presentation, garnish the dish with a sprig of fresh thyme or parsley. Serve it in a deep bowl or on a large platter, allowing the vibrant colors of the vegetables and the tender meat to shine.