Posts Tagged With: Sauces

Chicken & Chorizo Stew – A Cold Nose Dish

Project4_Page000Yes, it’s that time of year again where the nights are getting darker, the bikini’s are firmly locked away in their summer drawer and we are all freezing are bottoms off when we open our front doors to head to work in the mornings.

It’s stew time!!! And I have the perfect one for those that want warmed-up cold noses and one-pot-wonders. I present to you, Chicken & Chorizo Stew!

This dish is good. And why wouldn’t it be? You’re pairing chicken with a fiery Spanish pig sausage for God’s sake! Definitely, a greater love story than Twilight… Match made.

Chorizo packs a great deal of flavour and it works really well with the delicate chicken. This stew has a slightly smoky, spicy flavour and the chicken ends up falling off the bone; moist and succulent!

It’s also super for winter dinner parties. I made this last year (yes; last year. Worst. Blogger. EVER) and it was for a dinner party with some friends. The dish was delicious and convenient because once you have done the prep and done the simple steps outlined below, there really is little else for you to prepare but maybe a green salad and opening a few bottles of red wine.

So warm up those noses, sit back and enjoy!

Difficulty: Easy

Prep and cooking time: 95 minutes

Price:  €16

Music I listened to: 

Instead of listening to music, I watched a few episodes of “Friends”. Ah, it never gets old.

Wine I drank: Pinot Noir

Serves: 4

Ingredients:

Project_Page000

  • 3 tbsp extra virgin olive oil
  • 150g chorizo, cut into ½ cm slices
  • 850g-1kg chicken pieces
  • 1 large onion, peeled and sliced
  • 3 cloves of garlic, peeled and sliced
  • 1 stick of celery, trimmed and diced
  • 200ml of white wine
  • 1 can of chopped tomatoes
  • 1 yellow pepper, deseeded and cut into 3cm pieces
  • 2 tsp paprika
  • 4 potatoes, peeled and quartered
  • Sea salt  and black pepper

 

Method

Preheat the oven to 170˚C/330°F.

Heat 1 tablespoon of the olive oil in a large ovenproof casserole dish over a medium heat. Gently fry the chorizo until it starts to brown and the oil has turned all lovely and red. Remove the chorizo from the casserole dish to a clean plate.

Turn the heat up to medium-high and add half of the chicken pieces. Brown them on all sides for about 3-4 minutes and then remove them to the plate with the chorizo. Brown the other half of the chicken in the same way and remove to the plate as well.

Project1_Page000

Add the rest of the olive oil to the pan and then the onion, garlic and celery. Fry until soft. Add the wine to the pan and let it boil for a few minutes,

Project2_Page000

Now add the tomatoes, chicken and chorizo.

While the casserole is coming to the boil, add the pepper pieces, paprika and the potatoes to the casserole and cover with a lid. Let it simmer for 5 minutes and then transfer to the oven for an hour.

Project3_Page000

Remove the lid for the last 15 minutes to let the top brown.

Serve with a lovely green salad and a spicy Rioja Reserva to wet the pallet!

Project5_Page000

Categories: Chicken, Main Course Dishes | Tags: , , , , , , , , , , , , , , , , , , , , | Leave a comment

Lavish Homemade Fish Stock!

Project5_Page000

Anyone who values the love in preparing a dish from absolute scratch will most likely agree that nothing will ever compare using a homemade stock from the commercial stuff you buy in any supermarket. There is something “homemaker-ish” (yes I know that’s not a real word but I’m coining it!) about making a dish completely from the bare-bones-beginning and also a distinct satisfaction in being a thrifty cook as well! “Bones don’t go in the bin… they go in the fridge and then tomorrow we boil them up”!

Using your own homemade stock will completely elevate the flavour model of a dish from standard to gourmet. There really is zero comparison.

Now don’t get me wrong; I am not a complete Julia Child (oh holy Julia). I do cheat and use the generic stuff 70% of the time as it is more convenient and sometimes, I just simply don’t have any leftovers to prepare the stock. But when I do have these bones sitting and looking all morbid in my fridge, I rarely throw them out so I make a stock and then freeze it for future use.

Now about this recipe; one evening I was treating myself to a meal of Dublin Bay prawns from http://cavistons.com. On this occasion, I could not just get the prawn tails they frequently supply so I had to buy about 20 of the full prawns… head, claws and all. The price of this was over double what I normally pay as the weight of this yummy crustacean’s head and claws consequently pushed the price up.

Well, I got home, twisted the heads off (a very gooey sight to behold) removed the claws and the tail shell, extracted the meat and blanched them in salted water. It was a delicious meal but I couldn’t help looking at all the ravaged raw heads and shells that were sitting in the sink and realising the expense of this meal was actually about to go in the bin.

So I decided to make stock from it.

I have to say preparing this was not the most visually appealing experience (advance apologies) but the smell is amazing and when I did use the stock to prepare a mussel soup meal, I was astounded. It was absolutely delicious and definitely elevated the meal to a very lavish one! (I’ll pop the recipe up for this mussel soup later)..!

Difficulty: Easy

Prep and cooking time:

Price:  €9 not including the prawn carcasses

Music I listened to: 

Watched an ‘Ice Age’ movie instead!! Always cracks me up.

Wine I drank: Actually had a Gin & Tonic with Bombay Sapphire Gin.

Serves: Makes about 1.5 litres or 1 litre for a concentrated flavour.

Ingredients:

Project_Page000

  • 1 medium leek, chopped
  • 1 medium onion, chopped
  • 1 celery stick, chopped
  • ½ bulb fennel, chopped
  • 2 cloves garlic, unpeeled
  • 100ml olive oil (not extra-virgin)
  • Roughly 1.5kg white fish bones and head or shellfish carcasses and heads
  • 1 bay leaf
  • 300ml dry white wine
  • 2 springs of fresh thyme
  • 4 springs of fresh parsley
  • ½ lemon, sliced
  • ½ tsp white peppercorns

 

Method

Put the leek, onion, celery, fennel and garlic into a stockpot or large saucepan. Add the oil and heat until the veggies start to sizzle. Gently sweat these under a low heat, covered for about 15 minutes, until softened.

Project1_Page000

 Stir in the fish bones and head or prawn carcasses and heads. (Now this may start to resemble a major, prominent cast member of the movie Alien, Aliens, Alien 3 etc)… Add the wine and cook until almost all the liquid has evaporated. Pour in 2 litres of cold water and add the herbs, lemon and peppercorns. Bring to the boil, skimming off the scum off the surface with a wide spoon.

Project2_Page000(01)

Reduce the heat and simmer, uncovered for 20 minutes, no longer. Remove from the heat and leave to settle for about 10 minutes. For a more concentrated flavour (which I prefer especially for soups and sauces), you can boil the stock down to 1 litre.

Project3_Page000(01)

Using a coliander or large sieve, strain the liquid through it, removing the larger bones with a draining spoon first. If you are not using it straight away, cool, then chill and use it within 3 days or freeze it in 500ml batches and use within 1 month.

Project4_Page000(01)

There you go!

 

* This recipe is loosely based on a Gordon Ramsey fish stock recipe from his booked entitled “Passion for Seafood”. I changed it by using more parsley, a bay leaf and the luxurious prawn carcasses and heads instead of just white fish bones.

Categories: Fish | Tags: , , , , , , | 1 Comment

Blog at WordPress.com.

ultimatemindsettoday

A great WordPress.com site

foodwithliving

The love of food and cooking with living life!

Liffey Girl on Thames

Dublin lass makes her way in the bright lights of London

Cup of Tea

Grab a cup of tea, pull up a chair, and let's chat!

Unload and Unwind

A place to talk about the past, present and thoughts of the future

The Dystopian Nation of City-State

A cruel, futuristic vision created by science fiction authors James Courtney and Kaisy Wilkerson-Mills. ©2013-2016. All Rights Reserved. All writings available through Amazon.

Natalie Breuer

Natalie. Writer. Photographer. Etc.