It’d been raining quite a bit and I decided that I needed something warming and comforting for dinner instead of having leftovers. A quick whizz through the supermarket and scrounge in the fridge later, I’d assembled a whole bunch of root and other vegetables that completely overshadowed the meat. Let’s see, I had butternut squash, mushrooms, an onion, celery, carrots, potato and basil. The squash was an excellent addition as it added a lovely sweet dimension to the stew, I didn’t need to tweak the seasonings much at all. Lastly, the belly pork worked well as I didn’t have time to really stew it properly till melting soft and falling apart. It was tender enough after the one hour cooking time, though it definitely could have benefited from a stint in the slow cooker. I cheat a bit by adding some Marigold organic vegetable stock powder that I get from the UK. It helps give that extra little oomph. Lastly, adding basil at the end just before serving gave it a lovely fresh herby lift. Serve with bread, rice, or whatever carbs you have leftover in the fridge.
1 tbsp oil
300g pork belly, cubed
1 tsp black peppercorns
1 bay leaf
3 cloves garlic, smashed
1 onion, chunked
1 large carrot, chunked
2 sticks celery, chunked
2 potatoes, peeled and cubed
butternut squash, cubed
250g button mushrooms
1 tsp organic vegetable stock power, optional
2 tbsp or a good splash dry vermouth
Heat the oil in a large pot and brown the pork belly on all sides in batches. Set aside in a dish.
Turn down the fire and melt the butter in the residual oily juices and toss in the peppercorns, bay leaf and garlic. Cook gently till fragrant, then toss in the onion, carrot and celery. Stir to coat with butter and cover. Let sweat for about 5 minutes.
Toss in the potatoes, squash and mushrooms and stir. Add in the pork and turn up the heat. Keep stirring.
Mix in the stock powder and splash in the vermouth. Bring to a boil then turn down and simmer for at least one hour. If available, transfer to a crock pot and finish off the cooking there.
The stew is done when the vegetables are soft and the pork is tender. Add salt and pepper to taste.
This is a rather cheap and comforting dish that freezes very well. It’s great to defrost one of these for a quick pasta dinner when really busy. I normally make a huge batch of this and freeze them in little baggies. The ingredients aren’t expensive at all, especially if you use frozen beef. Not being a fan of mystery meat, I skipped the beef mince and bought frozen beef cubes which I then minced with my food processor.
Please note that this is hardly authentic at all. I doubt it’s anywhere close to what an Italian mama would make and I make no apologies for it. I like this recipe and I’m sharing it. A warning to carnivores: it’s not very meaty because it’s bulked up by the onion, carrot and celery. To me, it’s a good thing because I don’t have to worry about including veggies, though I normally do if I’m not pressed for time. If you’re in for a meat fest, easy! Just add more meat. Cooking is that simple. Uh huh.
1 head garlic
4 large onions
3 large carrots
5 sticks celery
2 tbsp oil
2 punnets button mushrooms, quartered
500 g minced beef
2 tbsp dried oregano or mixed herbs
1 tsp cinnamon powder
2 tsp chilli flakes
2 tsp ground black pepper
2 bay leaves
½ cup red/white wine
2 cans stewed tomatoes, chopped
Peel and chop the garlic, onions, carrots and celery into tiny bits. For goodness sake, please use a food processor of some sort. I salute you if you manage to chop it all by hand.
In a large pot, sweat the onions and garlic in the oil, followed by the carrot and celery. Don’t let any of it brown. Stir in the mushrooms.
Turn up the heat and add the beef, stirring till coloured.
Now add the herbs and spices, followed by the wine.
Allow to bubble before adding the chopped tomatoes.
Turn down the flame and simmer on low for one hour. Alternatively, put it in a slow cooker or thermopot for a couple of hours.
To freeze, allow to cool and then pack into plastic baggies.
To eat, cook macaroni till al dente, toss it in the pasta and season to taste.
Top with cheese and then put under a grill to allow the cheese to melt.
I ran out of gas yesterday. Even though the new cylinder came very promptly, I challenged myself to make lunch without using the gas stove. I had a rather odd bunch of stuff in the house. First, there was some potato to finish before they started sprouting. There was some defrosted chicken thigh, skin on. In the veg department, there was some curly red lettuce crying out to be used, mint leaves, laksa leaves and some leftover celery. I also had some pear and leftover lemon wedges in the fridge.
It all came together in the form of roast potato in laksa and mint salsa verde, baked chicken and a green salad with celeary and pear. It was light yet satisfying and great for fine sunny weather that threatened to turn cloudy. Try this all together or take it apart to assemble your own version.
Roast Potato in Laksa and Mint Salsa Verde and Baked Chicken with Skin
1 russet potato
1 handful laksa leaves
1 handful mint leaves
1 tbsp oil
1 chicken thigh with skin
Scrub the potato thoroughly and slice thickly. Peel the potato if you like but I never bother. Grill the slices on both sides till slightly browned. Remove and then preheat oven to 150ºC.
Chop the mint and laksa leaves finely, add a good pinch of sea salt and then mix with the oil. Smear generously onto potato slices. Put into the oven together with the chicken (and skin) and bake for 15 minutes till the chicken is cooked and the skin crispy.
Serve with the salad.
For one person. Easily scaled up.
Celery, Pear and Mint Salad
1 stick celery
3 small bunches red curly lettuce or other lettuce
1 handful mint
1 tbsp oil
salt and pepper
Cut the celery into long, fine diagonals and the pear into fine matchsticks. Tear the lettuce into small pieces.
Put celery, pear, lettuce and mint into a large bowl. Squeeze over half of the lemon, then pour over the oil and add a good pinch of salt and a generous grinding of pepper.
Using clean hands (use spoons if you’re squeamish), toss the salad until mixed well. Taste and add a bit more lemon juice or salt and pepper if necessary.
I love homemade cream soups. This watercress one is a heavily modified version of Mum’s recipe. In the original, she uses a leek and potato soup base and bacon. I try to use as little meat as possible, but here I couldn’t make it vegetarian because I generally find vegetable stock too weak to make flavourful soup.
I make this when I have chicken stock and lots of yummy watercress from my usual vegetable stall. Try to get younger bunches with finer stems. Coarse stems would result in a rather fibrous soup.
The recipe itself is very simple although you’ll need a liquidiser. Mine comes as an attachment to my Kenwood mixer, normally used for baking. I suppose you could use a stick blender or a food processor, just that it’ll probably take a bit longer to reach the right pureed-ness!
This soup is also very freezer-friendly. I’ll make up a huge batch for lunch with salad and freshly baked bread, and then stick the rest in the freezer. Homemade soup is such a nice thing to go back to after a long day at work!
25 g butter
3 onions, chopped coarsely
1 stick celery, chopped, optional
3 tbsp flour
400 g watercress, torn to small pieces
1 litre hot chicken stock
In a heavy cast iron pot, melt the butter and sweat the onions and celery on low heat till they turn translucent, about 5 minutes.
Sprinkle over the flour and continue stirring over low heat for another 5 minutes. The paste should turn slightly golden but not brown.
Add the watercress, stir to incorporate, and then pour over the chicken stock so it just covers the vegetables. Top up with water if necessary.
Bring the soup to the boil and simmer for a few minutes. Allow to cool slightly.
Blend the soup in batches. Here’s where you can freeze it for later or heat it up, then check seasoning and serve.
Garnish with a dollop of sour cream or pesto or both if you like.
[edited on 20 Apr 2009 11.10 am to include method. My apologies for the ditzy moment.]
I like to cook chicken and vegetable broth because it’s so comforting and reviving. It takes a bit of time and effort to debone the chicken, but the results are well worth it. Freeze the thigh and breast meat for some other use and put only the bones into the soup. If you’re feeling lazy, you can just chuck the whole chicken in, but don’t blame me if you get dry stringy meat. Add as much or as little of the veggies as you like. If you have leeks or potatoes, feel free to add those too.
A note on the aromatics: I like the deep flavour cloves give to the broth. It somehow makes the soup extra satisfying. I stash parsley and coriander stems in the freezer each time I use the leaves, so making this broth just involves unpacking whatever there is in the fridge. Don’t worry if you don’t have it.
1 tbsp oil
1 large onion, cut into large wedges
2 carrots, scraped and cut into rounds
4 sticks celery, cut into chunks
bones of three chickens (if lazy, just use one whole chicken)
a sprinkle of whole black peppercorns
1 bay leaf
parsley and coriander stalks
In a big pot, heat the oil and the onion, carrot and celery. Stir on low heat for about 5 minutes to sweat. Make sure the vegetables don’t brown.
When the vegetables are soft, add the chicken bones or whole chicken and pour water over it till covered. Add the cloves, peppercorns and bay leaf.
Bring the broth to a gentle boil for about one hour. Alternately, if you have a thermopot, put it in the thermopot for about two hours.
When the soup is done, lift out the bones or chicken and extract whatever meat you can. Serve on the side with the soup.