One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop

Скачать книгу

often, until soft. Stir in the wine, scraping up any bits from the base of the pan with a wooden spoon.

      Return the chicken to the pan and add the stock. Bring to the boil then reduce the heat to low and simmer for 40–45 minutes, stirring occasionally until the potatoes are tender and the chicken is cooked through.

      Stir in the cream and half of the tarragon. Leave to warm through for 5 minutes, then serve with the remaining tarragon sprinkled over the top. If you like a thicker sauce, remove the chicken and bring the sauce to the boil over a high heat to reduce, then serve. This dish is great with a green salad.

      Butter bean, corn and sweet potato chowder (v.)

       This chowder is more of a stew than a soup and tastes great as a family meal with warmed flour tortillas or nachos for dunking.

       Preparation time:

       10 minutes

       Cooking time:

       35–40 minutes

       Serves 4

       2 tbsp olive oil

       1 large red chilli, deseeded and finely chopped

       1 garlic clove, peeled and crushed

       1 large red onion, peeled and diced

       2 red peppers, deseeded and diced

       ½ tsp ground cumin

       2 tsp paprika

       2 sweet potatoes, about 375g (13oz), peeled and cut into 2cm (¾in) cubes

       350ml (12fl oz) vegetable stock

       1 x 400g tin butter beans, rinsed and drained

       1 x 200g tin sweetcorn, drained

       A large handful of fresh coriander, chopped

       3 tbsp soured cream, plus extra to serve

       Sea salt and freshly ground black pepper

       To serve

       Warmed flour tortillas or nachos

      Warm the olive oil in a casserole over a medium heat. Add the chilli, garlic, onion and peppers and cook, stirring often for 10 minutes until softened. Stir in the cumin and paprika.

      Increase the heat to high. Mix in the sweet potatoes and stock. Bring to the boil, then reduce the heat to low, cover and cook for 20–25 minutes or until tender.

      Using the back of your spoon, crush a few pieces of potato against the side of the pan and mix in to thicken the sauce.

      Fold in the beans, sweetcorn and half of the coriander, followed by the soured cream. Season to taste with salt and pepper and scatter with a generous amount of coriander to serve. Great served with warmed flour tortillas or nachos on the side.

      Chicken, chorizo and chickpea stew

       I sometimes like to use dry Fino sherry instead of white wine in this yummy stew. Either way it’s very tasty and full of Spanish-inspired flavour.

       Preparation time:

       5–10 minutes

       Cooking time:

       1 hour

       Serves 4

       100g (4oz) chorizo, diced 8 chicken thighs, skin on Sea salt and freshly ground black pepper

       1 onion, peeled and diced

       2 celery sticks, trimmed and diced

       2 garlic cloves, peeled and chopped

       2 fresh thyme sprigs

       250ml (9fl oz) white wine or 100ml (4fl oz) dry Fino sherry made up to 250ml (9fl oz) with water

       1 x 400g tin chickpeas, rinsed and drained

       4 tbsp chopped fresh flat-leaf parsley

       To serve

       Salad leaves

       Crusty bread

      Warm a large casserole (ideally a wide shallow one that will take the chicken in a single layer) over a medium heat. Add the chorizo and cook for 2–3 minutes or until it releases its orangey oil.

      Season the chicken. Add it skin side down to the pan and cook for 10 minutes until golden and becoming crispy.

      Stir in the onion, celery, garlic and thyme and cook for 5 minutes or until soft. Add the wine or sherry mix, and the chickpeas and stir well.

      Ensure all the chicken is skin side up. Bring to the boil, then reduce the heat to low and simmer gently for 40 minutes until the chicken is cooked through. Sprinkle with the parsley and serve with salad leaves and plenty of crusty bread to soak up the juices.

      Easy fish stew

       Mix and match the seafood you use in this yummy recipe depending on what’s in season or easily available.

       Preparation time:

       10–15 minutes

       Cooking time:

       25 minutes

       Serves 4

       3 tbsp olive oil

       1 leek, trimmed and sliced

       1 fennel bulb, trimmed and thinly sliced

       1 x 400g tin chopped tomatoes

       75ml (3fl oz) dry white wine or vermouth

       1.2 litres (2 pints) good-quality fish stock

       A large pinch of saffron strands

       500g (1lb 2oz) firm white fish fillets, skin removed

       450g (1lb) raw peeled tiger prawns

       4 raw unpeeled tiger prawns (optional)

       12 raw scallops, cleaned

       12 live clams or mussels, cleaned

       2 tbsp chopped fresh flat leaf parsley

       Sea salt and freshly ground black pepper

       To serve

       Crusty bread Rouille (see right)

      Warm the olive oil in a casserole or large pot over a medium heat. Add the leek and fennel and cook for 5 minutes until soft and golden.

      Add the tomatoes, wine or vermouth, stock and saffron to the pan. Bring to the boil, then reduce the heat to low and simmer for 15 minutes. Cut the fish into chunks and add to the pan together with the peeled and unpeeled prawns, scallops, clams or mussels. Stir and cover. Leave to simmer for 2 minutes or until just cooked, the shellfish have opened and the fish is opaque. Throw away any unopened shells.

      Stir the parsley through the stew and season to taste with salt and pepper. Ladle into bowls and top each one with a whole unpeeled prawn, if using. Serve with plenty of warm crusty bread and dollops of rouille if you wish.

      To make rouille:

      Chargrill 2 red peppers until blackened. Alternatively, preheat the grill to medium, then cook the peppers under the hot grill, turning frequently, for 10 minutes or until blackened all over. Leave to cool, then deseed and peel off the skin. Put the flesh into a food processor, add 1 deseeded

Скачать книгу