Hunter’s stew recipe
Hunter’s stew recipe Source link
All posts tagged: Stew recipes
Roman chicken stew with peppers recipe
This rich chicken stew can be frozen once and eaten the following day for lunch with crusty bread. Timings Prep time: 10 minutes, plus 30 minutes cooling time Cook time: 1 hour 25 minutes Serves four Ingredients 3 bell peppers (red or a mixture of red and yellow) 1 x 400g tin whole plum tomatoes 800g chicken (either 1 chicken jointed into pieces or all thighs) 2 tbsp sunflower oil 2 garlic cloves, finely chopped 1 tbsp capers 1 tsp dried oregano 100ml white wine Method Preheat the oven to 200C/180C fan/gas mark 7. Cook the whole peppers on a tray until blackened, blistered and soft (30-45 minutes). Remove from the oven and put them into a bowl. Cover the bowl with a clean plastic bag or cling film and leave to cool for 30 minutes. Peel the peppers under cold water and discard the cores and seeds. Tear them into 10 long strips around three centimetres wide and set aside. Break up the tomatoes. Season the chicken generously on all sides. Fry the chicken in the …
Slow cooker lamb and orzo casserole recipe
Greek cooking is so much more than feta and olives. Cinnamon, bay leaves and cloves add spicy warmth to this rich and hearty casserole. It can be left to cook all day while you are out, then all you need to do when you get home is stir through the pasta and dinner will be ready in an hour. Serves 4 Timings Prep time: 15 minutes Cook time: 9 hours Ingredients 400g lamb leg steaks 1 x 400g tin crushed tomatoes 2 tbsp tomato purée 125ml beef stock 1 cinnamon stick 2 bay leaves 2 cloves 1 tsp dried oregano handful of flat-leaf parsley, finely chopped 125g orzo or risoni crumbled feta, or shaved Parmesan or pecorino, to serve handful of small basil or marjoram leaves, to serve lemon wedges, to serve Method Heat your slow cooker to low. Trim off any fat from the 400g lamb leg steaks and discard. Cut each lamb steak in half. Combine the 400g tin of crushed tomatoes with 2 tbsp tomato purée, 125ml beef stock, 1 stick of …
Ox cheek hotpot with ginger recipe
I often eat this dish in Chinatown, and in some restaurants it’s cooked with tripe, tendons and flank – all of which take a long time to cook in order to be tender but are well worth it. You can serve this with various garnishes, such as shredded spring onion, ginger and chilli, wilted ramson leaves, greens or three-cornered leek. I also like it with chunks of turnip or white radish finished in the sauce. Timings Prep time: 10 minutes Cook time: 2 hours 45 minutes Serves 4-6 Ingredients 1 tbsp vegetable or corn oil, for frying flour, for coating 1kg ox cheeks, cut into 3-4cm chunks 2 litres beef stock (not too strong) 1 head of garlic, halved 1 star anise 60g root ginger, sliced 2 medium onions, quartered, or 2 shallots, halved 1 tbsp light soy sauce 2 tsp cornflour, diluted in a little water sprigs of coriander, to serve Method Heat the oil in a large frying pan. Season and lightly flour the ox cheeks and brown them all over in the …