Stews and/or casseroles

From ABC Sydney discussion last evening regarding stews and casseroles Recipes to follow in this post include Hungarian Goulash with Herb Dumplings, Tikka Chicken, Portuguese Fisherman’s Stew and Spicy Potato, Cauliflower and Pea Curry.

Hungarian Goulash with Herb Dumplings (stovetop as per a stew, or oven bake as for a casserole)

This recipe can also be cooked as a casserole – i.e. in the oven in a casserole dish fitted with a lid.

Serves 6

1 tablespoon oil

750g lean diced beef, such as chuck, blade or gravy beef

250g beef mince

2 onions, diced

2 cloves garlic, crushed

2 large red capsicums, diced

1 tablespoon tomato paste

1 tablespoon ground paprika

400g diced tomatoes (a tin is fine)

2 teaspoons soy sauce

3 teaspoons tomato chutney

375ml stock or water

1 teaspoon salt

3 teaspoons cornflour mixed to a paste with ¼ cup water, optional

For the dumplings

1 cup self raising flour

½ teaspoon salt

3 teaspoons butter, softened

1 tablespoon finely chopped parsley

½ teaspoon dried mixed herbs (or 3 teaspoons chopped fresh herbs such as sage or thyme)

½ cup milk, approximately

Method

Heat the oil (over a medium high heat) in a heavy based saucepan, add the diced beef and mince and increase heat to high. Cook until the meat is browned, then add the onions, garlic and capsicum. Cook for two minutes more, stirring.

Add the tomato paste and cook for 1 minute more, stirring.

Add the tomatoes, soy sauce, chutney, stock powder and. Bring to boil, stirring occasionally.

If cooking in the oven, transfer to the casserole dish, place lid on and bake for 2 hours.

If cooking by the stovetop method (stewing method) then simmer for two hours (covered) or until meat is almost tender.

Near the end of cooking time, make the dumplings as follows: rub the butter into the flour and salt with the fingertips until it resembles fine breadcrumbs. Stir in the chopped parsley and herbs.

Make a well in the centre and add almost all the milk to make a soft dough, adding extra milk if needed.

Place walnut sized balls of dumpling mixture on top of the simmering goulash and replace lid. If the lid is not tight fitting, cut piece of baking paper just slightly larger than the top of the pot. Grease one side of this and place greased side down over the top of the pot or casserole dish and replace lid. Be sure that the paper does not hang down over the sides by any more than 1cm.

Cook for 20 minutes, then remove the lid and paper. Remove dumplings with a slotted spoon and keep warm. Thicken goulash, only if needed, by stirring on some or all of the cornflour paste and simmering 2 minutes more.

Serve with creamy mashed potatoes and seasonal vegetables.

Tikka Chicken Curry (stovetop)

Serves 6

3 teaspoons coconut oil

1kg chicken tenderloins or breast fillets cut into 8mm slices

2 onions, finely sliced

3 cloves garlic, crushed

2 teaspoons grated green ginger

2 long red chilies, finely chopped

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon sweet paprika

1 teaspoon salt

2 teaspoons garam masala

1 teaspoons ground ginger

½ teaspoon ground turmeric

400ml tin coconut milk or coconut cream

3 teaspoons cornflour mixed to a paste with 2 tablespoon cold water, optional

Method

Heat the oil over medium-high heat and sauce the chicken until it changes colour. Add the onion, garlic and ginger and cook for 2 minutes more. add the spices and stir to coat all ingredients in the pan. Stir in the coconut milk or cream and bring to the boil.

Reduce heat and simmer for 10 minutes or until the chicken is very tender. Thicken if necessary with some or all of the cornflour paste.

Very nice served with Naan breads and a green salad.

Portuguese Fisherman’s Stew (slow cooker stew)

For a 4.5 to 5.5 litre capacity slow cooker

Serves 6

850g baby octopus

150g squid tubes, cleaned and sliced

1 onion, diced

2 long red chillies, sliced

1 stick celery, finely sliced

1 green capsicum, cut into 1cm cubes

3 anchovies, chopped

¼ cup red wine

¼ cup tomato paste

1 cup diced tomatoes (fresh, tinned or bottled)

1 teaspoon dried oregano

3 teaspoons sweet chilli sauce

3 teaspoons paprika

2 teaspoons ground cumin

2 teaspoons ground corainder

2 teaspoons Worcestershire sauce

1 cup fresh or frozen peas

1 cup corn kernels (fresh, frozen or tinned)

300g cleaned prawns

300g scallops, cleaned

1 tablespoon cornflour mixed to a paste with ¼ cup cold water

Method

To make the stew, place all ingredients in the slow cooker, except the peas, corn prawns and scallops. Cook on High for 4 to 4 hours or until the octopus is tender. Add the peas and corn and cook on High for 20 minutes more.

Add the prawns and scallops to the stew and cook on High for 10 minutes or until cooked through. Thicken with some or all of the cornflour paste.

Serve with fresh crusty bread.

Spicy Potato, Cauliflower and Pea Curry (slow cooker)

1 onion, finely diced

3 cloves garlic, crushed

750g potatoes, peeled and cut into 1.5cm cubes

375g cauliflower florets

2 long red chillies (optional)

Juice 1 lime or lemon

½ teaspoon finely grated lemon or lime rind

3 teaspoons chutney

2 teaspoons ground cumin