‘Chicken’ Stew……
by Bernie Bell - 10:10 on 02 October 2022
‘Chicken’ Stew……
Yesterday morning, for some reason I had Mississippi John Hurt’s song ….. ‘Chicken’ in my head… https://www.youtube.com/watch?v=kY1c-EbJlLI.
That reminded me of a recipe Mike made up…the days are getting colder….warming food is wanted……‘Chicken’ stew for tea…..
Potatoes – preferably new. Veg. of choice.
Handful of Quorn chunks
2 oz mushrooms, sliced
½ green pepper, sliced
2 cloves of garlic, chopped
½ a medium sized tin of butter beans
8 fl oz. of stock – maybe home-made…. https://theorkneynews.scot/2022/02/05/waste-not-want-not-2/
Marmite
Soy sauce
Handful of black olives, halved
Handful of sun-dried tomatoes, snipped up
A little plain flour
½ tblsp sun-dried tomato puree
A bay leaf
Mixed herbs – according to taste
Pinch of cumin powder
Pinch of paprika
1 teaspoon brown sugar
A squirt of tomato ketchup
A splash of white wine
Vegetable oil for cooking
Ground black pepper
Put potatoes on to boil. In a medium sized saucepan fry the Quorn chunks in oil for a few minutes with the bay leaf. Add garlic and green pepper, fry for a couple of minutes – taking care not to burn the garlic – then add the mushrooms and mixed herbs and cook until mushrooms have reduced a bit. Add a sprinkle of cumin and paprika and stir until spices have been absorbed into the oil – taking care not to burn the spices. If it gets too dry – add a little more oil.
Meanwhile, in a small pan dissolve the Marmite in hot stock and add a good slug ( tblsp or more) of dark soy sauce. Add this mixture to the vegetables and chunks after the spices have been absorbed. Add olives and sun-dried tomatoes - also add butter beans.
Cover and simmer gently for about 20 minutes. As it’s cooking, add sun-dried tomato puree and a good splash of white wine and season with black pepper.
Taste the mixture towards the end of the cooking time and, if desired, sweeten with a little brown sugar and tomato ketchup if it seems a bit bitter.
About 5 minutes before the end of cooking, decant a little of the liquid from this mixture into a jug, mix with a scant tblsp of plain flour and return to the pan for thickening. Adjust the consistency of this gravy with some boiling water if it becomes too thick.
Serve with boiled potatoes and veg of choice. Or, the mixture makes a good pie filling, topped with potato.
‘C-H-I-C-K-E-N – that’s the way to spell chicken….’
Or, in our case…Q-U-O-R-N – that’s the way to spell Quorn….’
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Here’s one I made earlier…………. https://theorkneynews.scot/2018/10/01/science/
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