litre large cast iron casserole dish, which as you can see is NOT big
285 calories
for an eighth portion
mixed
381 calories
if having a sixth, when made with mixed game and
2 tbsp
fat
500 g
mixed game (e.g. venison, duck, rabbit, pheasant etc.) and/or pork shoulder, diced [530 calories for mixed game*]
75 g
smoked streaky bacon lardons (optional) [218]
15 ml
tbsp lard or neutral oil [247-370]
1 onion
[42]
1 medium
white cabbage (500g prepared) [140]
2 bay
leaves
900 g
jar sauerkraut (600g drained weight, e.g. Dawtona) [150]
25 g
dried wild mushrooms
200 g
smoked cooked whole Polish sausage (e.g. wiejska / kielbasa - available at many supermarkets, but if you really can't get hold of any, something like Matthesons smoked cooked pork sausage with a hint of garlic is probably the closest thing widely available - check ingredients for gluten and dairy free) [298]
75 g
dried, pitted prunes
1/2 tsp
caraway seeds [4]
1/2 tsp
juniper berries
1/4 tsp
allspice (optional) [1]
200 g
skinned, chopped tomatoes
1 beef
or chicken stock cube (or use game stock, see notes**), or bouillon concentrate to make up 450ml - I like a mix of both (check ingredients if cooking gluten / dairy free) [20]
125 ml
red wine [108]
40 g
tomato puree [40]
25 g
butter (or use other fat if cooking dairy free) [184]
450 ml
mushroom
125 ml
red wine
40 g
tomato puree
5. Add
the onion to the pan, and cook for a couple of minutes until softened and only just starting to turn golden on a few pieces. Then add the shredded fresh cabbage and bay leaves, and cook over a medium heat, stirring, for about 10 minutes or so, until the cabbage has reduced in volume and started to become tender. Scrape up any tasty brown bits from the bottom of the pan when stirring the cabbage. Remove from the heat, stir in the drained, chopped sauerkraut until throughly mixed, and then take out about half the mixture and set aside.
7. Pour
the stock mixture evenly over everything and dot with butter
8. If
you can resist eating it immediately, cool down and refrigerate for a day, before reheating however many portions you need gently
150 g
venison
100 g
skinless duck breast
250 g
diced
151 calories
per
755 calories
for
500 g.
If you want to throw in pieces of game on the bone
It’s no longer a dream and what’s surprised me over the years is how much conversation my Halo and Natural Canvas has always sparked too with like-minded people
300g/10½oz smoked Polish sausage, such as kabanas, chopped. Melt the butter in a large casserole. Add the onion and sauté over a medium heat until the onion is softened and translucent
I would also suggest that you get one - they are extremely handy. Anyway, Saturday night he dusted off the slow cooker and made a fabulous chicken stew that recently appeared on the Word of Mouth “Perfect” column (if you don’t read that, by the way, you really should – it’s very good)
a few new potatoes - skin on and cut into quarters. A really tasty stew of potatoes, swede, parsnip, carrots and onions cooked in a lovely rich Marsala sauce
Dumplings are one of those naughty but nice things that make a stew evening more comforting. With a stew that has a similar consitancy throughout, a little crunch always livens it up
Lamb shoulder is one of the tougher cuts so it is perfect for stewing, becoming melt-in-your-mouth tender as it simmers, creating its own rich gravy flavored by thyme, onion and garlic
2 chicken breasts4 slices bacon (fat removed)80g reduced fat cheddar1 tsp mixed herbslow calorie cooking sprayMethodFry the shallots until soft, and sprinkle over the chilli powderAdd the rest of the sauce ingredients, stir, and simmer for a few minutes allowing the sauce to thickenSlit chicken breasts down the middle to make a pocketWhen the sauce is ready, spread it inside the chicken breastsWrap 2 bacon slices around each chicken breast and place the chicken on a baking tray sprayed with frylightPop into an oven (pre-heated to 190c) for 20 minutesDivide the grated cheese over the 2 breasts, sprinkle over the mixed herbs and pop back in the oven for another ten minutes, until golden brown and bubbling on top
The cake itself is a variation of mille-feuille - a French dessert made of three layers of puff pastry filled with cream or jam - also known as the Napoleon
Patrick's Day this year (last year I held a dinner party) but I did make an Irish Stew. About an hour from the end of cooking, add the cabbage chunks to the top of the stew
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She was the Cairo-born writer who, many years ago, introduced me and countless others to making wonderfully authentic Turkish, Persian, Lebanese and Moroccan dishes at home
It’s not a particularly fast recipe, though it is still possible, with a willing sous-chef, to make on a weeknight, and it actually makes a brilliant packed lunch, too
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