Serve with some crusty bread and a slice of favourite cheese.
Peel and finely chop the carrots and onions, chop the celery sticks and break the cauliflower into small florets.
Now melt the butter in a large heavy-bottomed saucepan, add the vegetables and stir to coat with the butter. Cook the vegetables over a medium–low heat, stirring occasionally, until they start to soften, about 10 minutes.
Add the stock and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 30 minutes.
Strain the vegetables, reserving the liquid. Then purée and return to a clean saucepan. Add the reserved cooking liquid and then stir in the yogurt. Reheat gently but do not let it boil.
225g (8 oz) frozen French beans/whole beans (1¼ cups)
2 sheets medium egg noodles,140g (5 oz) (1¾ cups)
1 tbsp cornflour/cornstarch
2 tbsp soy sauce
300ml (10 fl oz) orange juice (1¼ cups, or juice of 3 medium oranges)
2 tbsp runny/liquid honey
3 spring/green onions
1 tbsp fresh coriander, chopped
You will also need a large frying pan/skillet or wok.
Prepare everything first as this dish does not take long to cook.
Slice the pork thinly into medallions. Peel and crush the garlic clove. Peel, wash, and cut the carrots into batons, 5cm (2 inch) lengths and 1.25cm (½ inch) thick. Cut the beans so they are about 5cm (2 inches) in length. Trim and thinly slice the onions.
Now everything is prepared, you are ready to start cooking.
Cook the noodles according to the directions on the packet and then drain.
Meanwhile heat the oil in the pan over a moderate heat, then add the pork and fry on both sides for about 2 minutes until they start to brown.
Add the garlic, ginger, carrots, and beans to the pan and fry for a further 4 minutes, stirring occasionally.
While the vegetables are cooking, mix together the cornflour/cornstarch in 1 tablespoon water. Stir in the soy sauce, orange juice and honey.
Once the vegetables have finished cooking, pour the sauce into the pan and stir until it starts to thicken, 1–2 minutes.
Stir through the drained noodles and spring/green onions. Then sprinkle the coriander over the top and serve.
I have two recipes for chicken cacciatore. One I have already posted (see Chicken Hunter’s Style) and this one is called Chicken Cacciatore. We like both recipes although they are slightly different. As cacciatore means hunter in Italian, it seemed an appropriate way to be able to identify the two.
Chicken is sautéed and then cooked with chopped onions, sliced mushrooms and chopped tomatoes in a seasoned sauce. Rocket/arugula is then stirred through before serving.
You will also need a deep-sided sauté pan for this recipe.
Heat half the oil and half the butter in the pan, and when the butter starts to foam, add the chicken. Over a medium heat brown the chicken on both sides, about 4 minutes, then remove and put to one side.
Next add the remaining oil and butter to the pan, and once the butter starts to foam, add the onions and mushrooms to the pan. Reduce the heat and gently cook for about 8 minutes, until the onions begin to soften and the mushrooms turn a golden colour. Add the garlic and cook for a further minute.
Stir in the tomatoes and chicken stock, then add the oregano and bay leaf. Now return the chicken to the pan. Bring the sauce to the boil, then reduce to a simmer and cook for 20 minutes, turning the chicken halfway through, until the chicken is cooked and the sauce has thickened.
Remove the bay leaf, then season well and stir through the rocket/arugula.
675g (1½ lb) stewing steak, cut into 2.5cm (1 inch cubes)
3 tbsp seasoned flour
2 medium onions, peeled and chopped
1 green pepper, deseeded and chopped
2 tbsp oil
2 tsp paprika
3 tbsp tomato purée/paste
salt and freshly ground black pepper
55g (2 oz) flour (⅓ cup + 1 tbsp)
600ml (20 fl oz) beef stock (2½ cups)
2 large tomatoes, skinned and quartered
150ml (5 fl oz) beer (⅔ cup)
*In Canada these little bags of bouquet garni aren’t available so I make my own. A simple bouquet garni consists of a sprig each of parsley and thyme, a bay leaf, 2 cloves, and a few peppercorns, tied together in muslin to form a sack.
You will also need a deep sided large sauté pan. A stove-top to oven pan is ideal, otherwise you will also need a large casserole dish.
Preheat the oven to 170°C (325°F) (gas 3)
Tip 3 tablespoons flour into a plastic storage bag and season. Shake bag to mix. Add the meat to the bag and shake again to coat the meat with the flour. Set aside.
Heat 1 tablespoon of oil in the pan over a medium-low heat and gently cook the onions and pepper for 5 minutes to soften, stirring occasionally. Remove from the pan with a slotted spoon and keep warm.
Add the remaining oil to the pan and increase the heat to medium. Add the beef cubes and lightly brown on all sides, about 5 minutes.
Reduce the heat to low and stir through the paprika. Cook for a further minute.
Stir in the tomato purée/paste, seasoning, flour, and a little grated nutmeg. Cook for a further 2 minutes.
Gradually add the stock, stirring until well blended. Increase the heat to medium and cook the sauce until it is smooth and thick.
Remove from the heat. Return the onions and peppers to the pan. Then stir through the tomatoes and add the bouquet garni.
Cover and cook the goulash in the oven for 1¾ hours.
Stir in the beer and return the pan to the oven, covered, and cook for a further 10 minutes.
700g (1½ lb) potatoes, peeled and sliced (4½ medium)
salt and freshly ground black pepper
1 x 400g tin whole tomatoes (½ x 28 fl oz can)
good beef stock
225g (8 oz) peas (optional) (1½ cups)
You will need a lidded casserole dish for this recipe
Preheat the oven to 170°C (325°F) (gas 3)
Place the flour in a medium plastic food storage bag and add salt and pepper. Shake the bag to mix. Cut the steak into 2.5cm (1 inch) cubes and add to the bag. Shake again so the flour coats the steak. Remove the steak from the bag but reserve any remaining flour.
Layer steak, onions, carrots and potatoes in the casserole dish, sprinkling each layer with a pinch of nutmeg and some seasoning as you go.
Sprinkle the remaining flour from the bag over the meat and vegetables and then add the tomatoes.
Finally pour over enough stock to come just over halfway up the ingredients.
Cover and cook for 2½ hours.
Peas can be added 15 minutes before the end of cooking.
1 courgette/zucchini, halved lengthways then cut into 1cm/½ inch slices
2 × 400g/28 fl oz can chopped/diced tomatoes
20g fresh basil leaves, torn
1 tsp light brown soft sugar
salt and pepper
a large sauté pan
Preheat the grill/broiler for 10 minutes.
Place the peppers on a baking tray, skin side up, then grill/broil until the skin has blackened and blistered. Remove from the heat and place in a plastic food storage bag using tongs. Seal the bag and leave to become cool. (The steam that is released helps to lift the skin away from the flesh.)
Meanwhile, season the chicken. Heat 1 tablespoon of oil in the pan. Add the chicken and, over a medium heat, brown on both sides. Transfer to a plate and keep warm.
Add the other tablespoon of oil to the pan, reduce the heat to low, add the onions and cook until softened and coloured around the edges, 10 minutes.
Next, add the garlic and courgette slices, cover the pan and cook for a further 4–5 minutes, until the courgettes have started to soften.
While the vegetables are cooking, peel off the skins of the peppers and cut the flesh into thin strips.
Finally, add the tomatoes, half the basil, sugar and peppers to the pan and season. Bring the sauce to a simmer, then return the chicken breasts to the pan, pushing them down into the pan. Cook, uncovered, over a gentle heat, for 20 minutes, turning the chicken halfway through.
Serve with fettuccine and the remaining basil scattered on top.
4 rashers streaky bacon/side bacon, rinded and rolled
1 egg yolk
3 tbsp double cream/whipping cream
juice of ½ lemon (1½ tablespoons)
chopped fresh parsley to garnish
*In Canada these little bags of bouquet garni aren’t available so I make my own. Traditionally, thyme, parsley stalks and bay leaf are wrapped in a small piece of muslin and tied to make a sack.
Seasonal green vegetables
Place the chicken, onion, carrots, mushrooms, bouquet garni and seasoning in a pan and cover with water. Bring slowly to the boil and then reduce the heat and simmer gently for 20 minutes.
Remove from the heat, strain off the stock and reserve.
Cut the chicken into cubes and set to one side.
Preheat the grill/broiler to high.
Over a medium heat melt the butter in a separate pan. Reduce the heat and add the flour, stirring to form a paste (a roux). Cook for 2 minutes and then remove from the heat. Measure off 600ml/20 fl oz/1 pint of the reserved stock and gradually stir it into the roux until smooth. Bring to the boil and continue to stir until the sauce thickens.
Reduce the heat, add the chicken and vegetables and heat through, about 2 minutes.
Meanwhile, grill/broil the bacon rolls until crisp on the outside.
In a small bowl, blend the egg yolk and cream together. Stir a little of the sauce into the mixture and blend until smooth. Add the mixture to the sauce and stir through, being careful not to let the sauce boil. Then stir in the lemon juice.
Serve the fricassee garnished with the bacon rolls and chopped parsley.