montjoye: (Default)
( May. 28th, 2016 07:26 pm)
2 chicken thighs
brown in olive oil-until some crispy bits and the fat runs
deglaze with a glass of white wine, reduce a bit.
1tin diced tomatoes
1t dried oregano
3 sticks celery, sliced
1/4t salt
~10 turns black pepper

bring to a boil, drop to a simmer for about an hour (if on a slightly too high heat it will reduce)
pick out the bones, stir to divide the meat. Add in 6 halved, destoned calamata olives

serve with spaghetti (or rice) and grated parmesan, pecorino or similar

While staying with my folks recently, Mum and I made a batch of beef croquettes. This starts with simply boiling stewing beef in water. That smelled so good that I had a sudden thought that maybe the problem with my beef stews is the vegetable bulk? So I'm trying a more beef centric stew version to test that. Of course I couldn't resist making it more complex than just beef in water, but there is very little volume in there other than beef and enough liquid. Anyway while I remember what I put in the pot:

750g stewing steak, cubed and with the chunkiest fat evicted
brown this in olive oil in 3 batches
deglaze with a glass of red wine
add: 3 smallish flat mushrooms chopped
~1T tomato juice/passata
1 cube frozen parsley
~1/2t dried thyme
shake of hing powder
~8 turns black pepper
grated nutmeg (maybe 1/8t?)
enough water to barely cover

bring to the boil, drop to a simmer for 2-3hrs, lid on. Must check for seasoning later, the only salt in the above is in the parsley (and tomato goop I suppose). I mean to thicken it a little at the end and treat as pie filling.
montjoye: (Default)
( Mar. 14th, 2016 08:43 am)
2kg beef/pork mince browned in olive oil
two sticks celery chopped
3 small carrots grated
1 200g turnip grated
4 leaves savoy cabbage shredded
two parsley blocks
1T sweet paprika (would use more but ran out)
2t smoked paprika
1 375g jar tom paste
1 stubbie mild ale
water to not quite cover.
Bring all to boil, then down to a slow simmer for a couple of hours.

This is the tasty stew I made last night, and then binned this morning- because the bottle from the beer I put in it, had glass missing around the rim, which I couldn't find. Far better to bin it than risk feeding glass to my mates. So I need to do all this again, maybe tomorrow. At least I have buckets of paprika available this time. Jotting down what I did while I can remember, because it smelled amazing and I don't seem to have recorded my previous paprika stew experiments.

replacement  effort used 5T sweet paprika

11th May version is half size but with 4 heaped dessert spoons sweet paprika and no tomato paste, <1/4 small cabbage. Let's see how that goes.


montjoye: (Default)


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