Sunday, March 26, 2017

Chicken Stew with Herbed Dumplings.

Chicken Stew with Herbed Dumplings



On a cold winter's day when the wind is howling and the snow flakes are flying fast outside there is nothing better than being inside and sharing a hot heart meal with your friends and family.
This is a stew that I have been making for many years for my family and my daughter who is now a teacher asked me for it as she reminisced about her idyllic childhood!

This dish can be made with chicken, lamb or beef and you can include any vegetables that you fancy.
I like to use hearty winter vegetables like potatoes, carrots, swedes or turnips. 

Ingredients

For the stew

6 to 8 bite sized chicken pieces with the skin left on if desired
2 tablespoons of olive or vegetable oil
One large onion chopped fine
Salt to taste
pepper
2 teaspoons of turmeric (optional)
2 large cloves of garlic(optional)
2 large carrots peeled
4 large potatoes or 8 smaller new potatoes
1 swede or turnip peeled
1 cup of peas 
I cup of corn
1 sprig of Rosemary
Salt and black pepper to taste
2 cups of water
3 cups of chicken stock.
10 button mushrooms

Method

Put the oil in a large casserole pan and add the onions and garlic. Add the chopped carrots, sides and celery and stir together. Add the turmeric and then add the pieces of chicken. Stir on a medium to high heat till the chicken is seared on all sides and coated with the oil and turmeric. This should take about 10 minutes. Put the lid on the pan and heat down to low and cook for 15 minutes. Add the chicken stock, water, salt and pepper  and let the pan come to the boil. Add the rosemary. Turn the cooker down and let this simmer for 40 minutes or till the liquid has reduced a little and then put in all the vegetables. Keep an eye on it to make sure there is plenty of liquid and if there is not enough add another cup.
Let this cook till the potatoes are tender and the chicken is cooked through.  Fry the button mushrooms in a separate frying pan till caramelized and add to the stew. Let this simmer and then make the dumplings.





For the dumplings

1 cup of all purpose flour
1 large teaspoon of baking powder 
I teaspoon of salt 
1 large bunch of fresh parsley chopped fine 
1 large bunch of tarragon chopped fine.
4 ounces of butter cut into cubes
2 tablespoons of water

Method 

Put the flour in a bowl and add the baking powder and salt. Then chop the herbs and put aside. 
Start blending the cubes of butter in to the flour with your fingers and then add the herbs. A sticky dough should form .
Add the water and make in to rough  balls.
Add each ball to the simmering stew and turn the heat up to a boil. Turn the heat to medium but boiling and put the lid on. When the balls of dough become large and firm turn down to a simmer for about fifteen minutes.

The stew should be nice and thick now! With a ladle serve into large serving bowls  making sure each serving has a piece of chicken and a dumpling and enjoy!



Friday, March 10, 2017

Pumpkin Soup.

Pumpkin Soup
 Fall in New England brings an abundance of squash or pumpkins. The squash is from a member of the gourd family.  Almost every different part of the squash can be eaten including the skin, seeds and flesh. Great soup can be made with any of the following winter squash varieties or pumpkins and can be eaten at any time of the year as the squash keep for many months!


There are many different types of squash with names as familiar as Acorn Squash, Butternut squash, Hubbard squash, Spaghetti squash, Amber cup, Turban squash to name a few.
Many colors, shapes and varieties of winter squash.
cow squash











Ingredients
1 whole winter squash cut in to cubes
2 tablespoons of olive oil
1 large onion chopped fine
1 teaspoon paprika
1 teaspoon of turmeric
1stick of celery cut into pieces
One carrot chopped.
2 large potatoes cut into small cubes.
4 cups of chicken stock or vegetable stock if you want to keep it vegetarian.
2 cups of water
salt and pepper to taste.
3 cloves of garlic crush and chopped fine.
Half a head of white cabbage chopped fine

Method
Choose any type of winter squash and cut it into chunks with a sharp knife. This one is a Cow squash. There is no need to take the skin or seeds out.
Then roast the chunks in an oven proof dish or pan on 240 degrees celsius. After it has roasted and is fork tender put the seeds aside and peel off the skin and cut into smaller chunks.

Once this is done, in a large separate pan, fry the onions and garlic in olive oil making sure they don't brown and add the other vegetables. Make sure they are all stirred and mixed together thoroughly.
Add the spices and the cubes of squash and keep frying.
Let this sweat for about 10 minutes with the pan lid on. Add the liquid including the chicken stock and water. Let this boil for about 30 minutes and then allow to cool for an hour.
When the liquid has cooled a little put this in the food processor and liquidize. Add the salt and pepper.

Put the liquidized soup back in the pan and warm through and then serve with croutons or  crusty bread. Enjoy any time of the year!