Tag: potatoes

Chicken cacciatore

Serves: 4
Prep time: 5 mins
Cooking time: 25 mins
Total time: 30 mins
Skill level: Easy peasy
Costs: Mid-price

Chicken cacciatore or Hunter’s chicken stew is a classic Italian dish of chicken, tomatoes and peppers. This version uses chunks of chicken breast, but if you prefer you could use diced thighs as it’s much cheaper to buy than breast. Either way, it is very quick to cook which makes it a great choice for mid-week when the family has no patience. Serve it with potatoes, noodles or pasta and a big green salad for an extra healthy twist. It’s the perfect hearty supper for a hungry family!

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Lamb chilli casserole

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Ingredients

2 sprigs fresh rosemary
2 bay leaves
1 stick celery, chopped
Grated zest 1 small orange
750ml red wine
1 kg shoulder of lamb, boned and cut into 2cm cubes
2 tbsp olive oil
1 onion, sliced
2 large carrots, peeled and roughly chopped
2 cloves garlic, crushed
2 tomatoes, skinned and chopped
2 tsp mixed herbs
500ml hot chicken or vegetable stock
2 tsp tomato purée
1 red chilli, deseeded and chopped
Salt and freshly ground black pepper
2 tbsp cornflour
800g can potatoes, drained

That’s goodtoknow

You could use fresh potatoes instead of canned potatoes – simply add small new potatoes or cut old potatoes into quarters and add to the casserole about an hour before the end of the cooking time.

Method

Put all the marinade ingredients into a small saucepan and bring to the boil over a medium heat. Reduce the heat and simmer for about 20 minutes until the liquid has reduced by about half. Remove the rosemary and bay leaves from the marinade and discard. Pour the marinade into a large bowl and set aside to cool.
When the marinade has cooled, add the lamb and cover the bowl with cling film. Place in the fridge for about 2 hours.
Preheat the oven to 160⁰C/325⁰C/140⁰Fan/Gas Mark 3.
Heat the oil in a large ovenproof casserole dish or deep sauté pan, over a medium heat.
Remove the lamb from the marinade and add to the hot oil. Reserve the marinade to add to the casserole later.
Fry the lamb for about 5 minutes until evenly browned, then lift out and drain.
Add the onions, carrots and garlic and fry for about 3 minutes.
Add the lamb to the pan and then add the tomatoes, herbs, stock, tomato purée, chilli and reserved marinade. Stir well and season with the salt and freshly ground black pepper.
Bring to the boil then cover and place in the oven for about 3 hours. Check the casserole every now and again and add extra stock if necessary.
About 30 minutes before the end of the cooking time put the cornflour into a small bowl. Add a little cold water and mix to a paste. Take a few tablespoons of the hot gravy from the casserole and add to the paste, stirring well. Pour the mixture into the casserole and stir in very well. This will help to thicken the casserole.
Add the potatoes and return the casserole to the oven for a further 30 minutes.

By Cathy Seward

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Corned Beef and Cabbage Soup

It’s a cold snowy March day, perfect for this soup! Cabbage, potatoes, bell pepper and aromatics simmered on the stove with corned beef create this wonderful one pot meal. A fun twist on a Classic Irish dish!

I thought this was a great way to enjoy corned beef and incorporating lots of vegetables. A few notes: I purchased a 2 1/2 lb piece or corned beef brisket. After I trimmed all the fat off it was 2 lbs. I boiled all the beef in the soup which shrunk to 18 oz, but only used half (9 oz cooked) of the corned beef in the soup and used the other half in another recipe.

Corned Beef and Cabbage Soup
gordon-ramsay-recipe.com
Servings: 5 • Serving Size: 1 3/4 cup • Old Points: 6 pt • Points+: 7 pt
Calories: 281 • Fat: 12.2 g • Protein: 13.7 g • Carb: 31.6 g • Fiber: 6.6 g • Sugar: 3.6 g
Sodium: 782 mg

Ingredients:

2 tsp olive oil
2 leeks, chopped (whites and light green only)
2 cloves garlic
3 medium carrots, chopped
1 yellow pepper, chopped
1 lb lean corned beef brisket (yields 9 oz cooked)
6 cups of water
2 bay leaves
1/4 cup chopped parsley, plus more for garnish
1 small head cabbage, cored and chopped
1 large potato, peeled and cubed
fresh pepper to taste

Directions:

In a large pot or Dutch oven, heat oil over medium low heat. Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.

Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; cover and bring to a boil. Simmer covered on low heat for 3 hours, until the meat becomes tender.

Remove the corned beef, set it on a cutting board and shred with a fork. Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed. Cook until the potatoes and cabbage are tender, about 45 more minutes.

Makes 9 cups.