Here is a diversion from pregnancy-related news. These recipes were particularly yummy. This food is a bit heavy but it is the depths of winter here. I love cooking, and it's actually fun have the challenge of doing this on a somewhat restricted budget (compared with pre-kids days, anyway). Other restrictions include Geoff's extensive list of allergies and Cassie's fickle and finicky preferences.
Wintry Chicken Stew (Makes 6-8 serves) Why? Because Peter L and Sally came for dinner, and the mushrooms needed using up. Butter or olive oil, for shallow frying.
1 onion, coarsely chopped.
3 large chicken breasts, coarsely diced. (approx 1.1 kg)
2 tbs flour
2 tbs butter
750 mL chicken stock, hot
¼ cup white wine.
1 desert spoon of rosemary (I used dried).
1 desert spoon of thyme (I used dried).
500g mushrooms, quartered.
Grated zest of 1 lemon
Approx 1kg mixed chopped veggies (carrot, celery, green beans, zucchini)
Juice of 1 lemon
Small amount pure cream (75 mL).
1 egg, beaten.
Fry the onion in the oil until it has softened, remove from pan.
Seal the chicken breast pieces by lightly frying, then remove from pan.
Make a roux of flour and butter in the pan.
Gradually add about half of the hot stock and whisk until smooth.
Add the chicken and onion, then add the wine, herbs, lemon zest and mushrooms.
Add more stock so that the food is mostly covered.
Simmer gently covered for about 40 mins to 1 hour.
Add the rest of the veggies and lemon juice. Add more stock if needed and simmer for another 20 mins to half an hour till the veggies are cooked. Leave it uncovered if you need to reduce.
When it is done, turn off the heat and add the cream.
Add the egg, stirring continuously.
Serve on mashed potato or rice with chopped fresh continental parsely or other herb to garnish.
Better if cooked the day before and reheated, so the flavours can develop.
Italian Sausages with Apple-Cabbage Sauce (serves 3) Why? Because Italian Sausages were on special for $7.99/kg at the Jamison Deli...mmm-mmm. 1 onion, roughly chopped.
2 cloves garlic, crushed.
Olive oil, for frying (I used garlic-infused oil from Milawa).
¼ cup white wine.
2 granny smith apples, peeled, cored and diced.
1 teaspoon brown sugar.
¼ largish purple cabbage, chopped.
1 cup chicken stock.
A handful of fresh sage leaves, chopped.
6 thick Italian pork sausages.
Parsley to serve.
Sweet potato or ordinary potato for mashing.
Shallow fry the onion in oil until softened.
Add garlic.
Fry for 30 seconds or so more then add wine and apples. Cook for 1 minute further.
Add cabbage and sugar. Stir for 30 seconds or so until the sugar until the sugar is all mixed in.
Add the chicken stock and sage. You don't need too much liquid.
Simmer with the lid on for 5 to 10 minutes until the cabbage is cooked and apple is soft.
Meanwhile, grill the sausages and prepare some sweet potato or ordinary potato to mash.
Serve sausages on mashed potato. Top with the apple-cabbage sauce and some fresh chopped parsley.