Stews, casseroles and braising all come into their own in winter. Cheaper cuts of meats covered with a deep flavoursome sauce, simmering for hours until meltingly tender, always comfort you at mealtimes.
I have tried to mix it up a little with some of my favourites from around the world. Remember with long, slow cooking, it is just that. Relax and be patient as the outcome will be worth it.
Beef, pepper and pumpkin stew
This stew is one that I make every winter. The combination of tender beef, sweet pumpkin and piquant crushed peppercorns works every time!
Serves 4
Ingredients
4 Tbsp extra-virgin olive oil
1kg stewing beef, cut into 2cm cubes
2 carrots, diced
2 onions, diced
2 sticks celery, diced
Salt to taste
2 cups red wine, something gutsy
3 cups chicken stock
1 tin tomatoes, crushed
450g (about 3 cups) pumpkin or butternut squash, diced into 2cm cubes
1-2 Tbsp crushed black peppercorns
Method
In a heavy casserole over high heat, warm half the olive oil. Add the beef and sear (colour on all sides to sear juices in) about 6 minutes. Remove the beef and set it aside.
Reduce the heat to low, and add the remaining olive oil.
Add the carrots, onion, celery and salt.
Add the seared beef in the pan with the vegetables and cook together for 2 minutes.
Add the red wine and scrape the browned bits from the bottom of the pan. Continue cooking until there is almost no liquid left in the pan, about 4 minutes.
Add the stock and the tomatoes, simmer for 15 minutes.
Add half the pumpkin and all the pepper.
Add water if there is not enough liquid to cover the solids. Bring to a boil, reduce the heat to low, cover and simmer for an hour, stirring occasionally. When the meat is tender, add the rest of the pumpkin and cook for further 20 minutes, covered until the pumpkin is tender.
Adjust seasoning if necessary and serve.
Pork, potato and saffron stew
This stew is fragrant and light compared to some; it is inspired with hints of flavour and techniques similar to those found in and around the Mediterranean. I have splashed out and used saffron threads in this dish as the earthy, smouldering flavours and glowing hues lift this peasant dish into a splendid meal.
Serves 6
Ingredients
4 Tbsp olive oil
1.5kg pork shoulder or belly, cut into large bite-sized chunks
2 onions, sliced thinly
1 leek, sliced thinly
4 garlic cloves, sliced thinly
4 sage leaves
250ml dry white wine
3 Tbsp cider vinegar (good quality)
A generous pinch of saffron
1 Tbsp tomato paste
500g waxy potatoes, peeled and cut into large chunks
A large bunch of flat-leaf parsley, roughly chopped
Salt and plenty of freshly ground pepper
Method
Heat half the olive oil in a large heavy-based fry pan or something similar. Brown the pork in batches so that the pan doesn't get too crowded. You want the meat to brown on all sides to sear in the juices.
When the pork is browned remove and set aside.
Add the remaining oil and add the onions, leeks and garlic cook gently until soft and translucent.
Add the pork and all the juices and stir briefly.
Turn up the heat and add the wine and vinegar.
When the wine is bubbling, add the saffron and tomato paste and stir well to combine, reduce the temperature to low and allow the stew to simmer. You may need to add a little more water as the pork should just be submerged, but not swimming.
Season with salt and pepper.
Cook gently until the pork is tender.
Add the potatoes and cook until they are tender but not falling apart.
Adjust the seasoning, if necessary, and sprinkle over freshly chopped parsley.
Braised chicken with almonds and turmeric
Braising is one of those tried and tested techniques where you are always guaranteed to get a moist product and delicious sauce to accompany it. This dish has Middle Eastern flavours, which I love as the spices and aromas add such a magical note to your dish.
Serves 4-6
Ingredients
1.5kg-2kg chicken, cut into 8 pieces, skin removed
25g butter
1 Tbsp oil
¼ tsp turmeric
1 tsp ground ginger
1 tsp ground white pepper
1 stick cinnamon
1 cup blanched whole almonds
2 medium onions, thinly sliced
1 litre chicken stock
390g cooked chickpeas
¼ cup chopped parsley
salt, to taste
2 Tbsp fresh lemon juice
2 Tbsp fresh coriander
Method
Combine the chicken in a bowl with the turmeric, pepper, ginger and cinnamon. Massage all the spices into the chicken and allow to marinate for at least 10 minutes.
Heat a heavy-based fry pan or casserole dish over a moderate to high heat.
Add the butter and oil and allow the butter to melt and froth a little. Add the chicken and all the spices and fry on all sides so the chicken colours to a golden brown and the spices let off a wonderful aroma.
Add the almonds and onions and fry for a minute or two.
Pour in the stock, add the chickpeas and season with a little salt.
Cover with a lid, lower the temperature to a very gentle simmer and cook for 25-30 minutes or until the chicken is cooked through.
Remove the chicken and keep warm.
Now turn up the heat and vigorously boil the sauce so that it reduces to thicken.
Return the chicken, squeeze over the lemon and warm through. Sprinkle over the fresh coriander.
Serve with steamed rice.
Vegetable stew with polenta dumplings
Vegetables on their own make a stew full of colour, flavour and texture. With the addition of these golden, cheesy dumplings, it will certainly win you over.
Serves 4-6
Ingredients
6 shallots, peeled
1 head garlic, peeled
3 medium waxy potatoes, cut half or thick wedges
2 medium-sized carrots, peeled and cut in half lengthways
2 parsnips, peeled and cut in half lengthways
300g pumpkin, peeled, deseeded and cut into large wedges
200g yams, washed
½ cup dry white wine
½ cup vegetable stock
2 Tbsp fresh parsley, chopped
1 Tbsp fresh chervil, chopped
Salt and freshly ground black pepper
½ lemon
Polenta dumplings
1 cup (150g) self-raising flour
2 Tbsp polenta (cornmeal)
60g cold butter, chopped
1 egg, beaten lightly
20g finely grated Parmesan
2 Tbsp milk (approx.)
Extra-virgin olive oil for serving
Extra Parmesan cheese for serving
Method
Preheat the oven 180degC.
Heat a large fry pan on an element or even better an oven dish which can be heated on the stove.
Begin by adding the butter and oil. When the butter has melted, add the shallots and garlic. Coat in the butter-oil and get them sizzling.
Add the potatoes, carrots, parsnips, pumpkin and yams, season lightly with salt and pepper and get a little colour on these.
Add ½ cup dry white wine and ½ cup vegetable stock and stir gently.
Add 1 tablespoon chervil. Cover with a lid and bake in the oven for 25 minutes.
While the stew is cooking, make the dumplings.
Place flour and polenta in a medium bowl; rub in butter.
Stir in egg, Parmesan and enough of the milk to make a soft, sticky dough.
Check the vegetables and test them to see how cooked they are. If they are tender, then it is time to add the dumplings.
If the stew is looking a little dry, add ½ cup more vegetable stock.
Place small balls of polenta on the surface of the stew and push them lightly to submerge them.
Cover once again and return to the oven for a further 20-25 minutes.
Serve with remaining herbs, a drizzle of extra-virgin olive oil and grated Parmesan.
