Chicken Stew with Tortellini

 Chicken Stew with Tortellini

Ingredients

    2 cups water
    1 14-ounce can reduced-sodium chicken broth
    1 medium yellow summer squash
    6 cups torn beet greens, turnip greens, or spinach
    1 green sweet pepper, coarsely chopped
    1 cup dried cheese-filled tortellini pasta
    1 medium onion, cut into thin wedges
    1 medium carrot, sliced
    1-1/2 teaspoons snipped fresh rosemary
    1/2 teaspoon salt-free seasoning blend
    1/4 teaspoon pepper
    2 cups chopped cooked chicken
    1 tablespoon snipped fresh basil

Methods:

1.    In a Dutch oven bring water and chicken broth to boiling. Meanwhile, halve summer squash lengthwise and cut into 1/2-inch slices. Add squash, greens, sweet pepper, pasta, onion, carrot, rosemary, seasoning blend, and pepper to Dutch oven.

2.    Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until pasta and vegetables are nearly tender.

3.    Stir in chicken. Cook, covered, about 5 minutes more or until pasta and vegetables are tender. Stir fresh basil into soup. Makes 6 servings (7-1/2 cups).

Stewed Blackberries and Custard

 

 Stewed Blackberries and Custard

Ingredients:

For the fruit
= 700 gr blackberries
= 200 ml elderflower cordial
= 7 pieces lemon zest, remove with potato peeler

For the Custard
= 275 ml whole milk
= 1 vanilla pod, split lengthways
= 3 large egg yolks
= 50 gr caster sugar

You need a lidded, flameproof oven dish measuring approximately 10in(25.5cm) in diameter and 2in(5cm) deep.

Methods:

1. Pre heat the oven 325'F (170'C). Put the blackberries in the dish and place over a low heat (this is just to get the dish hot for the oven). Pour the elderflower cordial over the top of the berries and mix in the lemon zest. Allow to simmer and then put the lid on.

2. Place the dish on the middle shelf of the oven for 20 minutes. After this time, have a look at the contents and give the dish a brief shake-do not stir it as this may break up yhe blackberries.

3. Depending on the ripness of the fruit, they may need a further 10 minutes to be thoroughly cooked throgh and soft. Remove from the oven, take off the lid and allow to cool. Once the fruit is cool, remove the lemon zest.

4. For The Custard:
Heat the milk with the vanilla pod in a heavy-based pan until almost boiling. Remove from the heat and whisk for a few seconds to release the vanilla seeds into the milk. Then, in a bowl, briefly beat the egg yolks and sugar together and strain the hot milk over the mixture, whisking as you go.
Return the whole lot to the pan and cook over a very low heat, using a heat diffuser if you have one, until lightly thickened. This will take about 10 minutes. If you curdle the custard, a blast in a liquidiser will resque it. Cover with clingfilm and leave to cool. Serve at room temperature with stewed blackberries.
To serve this custard with fresh strawberries add Cointreau, to taste, to the cooled custard

Chili Beef Stew

 Chili Beef Stew

Ingredients:

900 gr beef chuck, cut into 2.5cm/pieces
1  large red onion, coarsely chopped
4  cloves garlic, crushed
2  red peppers, seeded and cut into 2.5cm /pieces
2  red chilies, seeded and finally chopped
3  tbsps mild chili powder
1  tbsp cumin
1  tbsp paprika
850  pints stock/water
225  gr canned tomatoes, pureed
2  tbsps tomato puree
250  gr canned red kidney beans, drained
6  ripe tomatoes, peeled, seeded and diced
Pinch salt
Olive oil

Methods

= Pour about 75 ml olive oil into a large saucepan or flameproof casserole. When hot, brown the meat in small batches over moderately high heat for about 5 minutes/batch.

 

= Set aside the meat on a plate or in the lid of the casserole. Lower the heat and cook the onion, garlic, red peppers and chilies ±5 minutes. Add the chili powder, cumin and paprika and cook for 1-minute further. Pour on the liquid and add the canned tomatoes, tomato puree and the meat.

= Cook slowly ±2 hours. Add the bean ±45 minutes before the end of cooking time.

= When the meat is completely tender, add salt to taste and serve garnished with the diced tomatoes.

Serve :  6-8   

Beef and Vegetable Stew

Beef and Vegetable Stew

Ingredients :

    2  cups water
    1 10.75-ounce can condensed golden mushroom soup
    1 10.75-ounce can condensed tomato soup
    1/2  cup dry red wine or beef broth
    2  cups chopped cooked roast beef
    1 16-ounce package frozen sugar snap stir-fry vegetables or one 16-ounce package frozen cut broccoli
    1/2  teaspoon dried thyme, crushed

Way to make :

1.   In a 4-quart Dutch oven combine water, mushroom soup, tomato soup, and wine. Stir in beef, frozen vegetables, and thyme.

2.    Cook over medium heat until bubbly, stirring frequently. Continue cooking, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.