Gill Meller’s Hearty Winter Stews – Recipes | Food

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Leek, potato and smoked haddock stew with bacon and parsley

Makes a welcome change from some of the richer, meatier, simmered embers I tend to make this time of year. Substitute celeriac for the potatoes, if you wish, but leeks are essential: they give the stew real sweetness and go wonderfully with smoked fish.

Preperation 15 min
to cook 50 minutes
Serves 4

20g Butter
200g
bacon lardons
1 large onion
, peeled and finely chopped
2 cloves of garlic, peeled and thinly sliced
500-600g white floury potatoes, like husbands piper or king edward, peeled and cut into roughly equal pieces of 3 to 4 cm
Sea salt and
freshly ground black pepper
180 ml semi-dry cider
2 medium leeks, trimmed, washed and cut into 2 cm rounds
1 large fillet haddock (about 400-500g)
the finely grated zest of ½ lemon
150 ml double cream
1 medium bunch parsley, leaves picked and chopped

Place a large, wide-bottomed skillet over medium-high heat. Add the butter and, when it is bubbling, add the bacon and saut̩, stirring regularly, for three to four minutes, until it begins to become crisp around the edges. Add the onion and garlic, stir, then cook for 5 to 10 minutes Рdo not allow the onions to color: they should be tender and sweet.

Add the potatoes to the pan, season, then pour over the cider and an equal amount of water. Bring to a boil, lower the heat a little, cover and cook, 15 to 20 minutes, until the potatoes are almost tender. Stir in the leeks, replace the lid and cook for another seven to eight minutes.

Meanwhile, peel the fish and cut it into large pieces. Add them to the pot with the lemon zest, heavy cream, parsley and a good zest of pepper, stir gently (so as not to break the potatoes and leeks too much), then cover and cook the fish for five minutes . Remove from heat, let stand for five minutes, then pour into hot bowls and serve with buttered bread.

Chicken stew, chorizo, white beans, olives and candied lemon

Gill Meller chicken, chorizo, white beans, olives and candied lemon stew.

There’s something wonderful about a hearty, hearty chicken stew, and this version is my favorite way of doing it. There are some popular flavors here, but, despite their punchy character, they all get along wonderfully. I use chicken thighs, but you can use a whole chicken, if you prefer; just portion it and follow the recipe in the same way.

Preperation 15 min
Soak Overnight
to cook 1h40
Serves 4

150g dried cannellini or bean Beans, soaked all night
2 tablespoon olive oil, plus a little extra virgin olive oil to finish
8 chicken thighs
100g
chorizo, cut into large circles
2 medium red peppers
, stem, pith and seeds discarded, flesh cut into lengths 1 cm wide
1 large onion (or 2 smaller), peeled, halved and thinly sliced
4 cloves of garlic, peeled and thinly sliced
2 tea fennel seeds
½
tbsp smoked paprika
1 box of 400g
chopped Italian tomatoes
100g
pitted green olives
1 medium
lemon confit (or 2 small), quartered, flesh removed, skin thinly sliced
3 to 4 strands
Rosemary
2 bay leaves
600 ml chicken stock
4 to 5 strands
dill, chopped

Drain the beans, place them in a large saucepan, cover with cool water and bring to a boil over medium-high heat. Cook for about 35-40 minutes, until tender, then drain and set aside.

Meanwhile, put a large, large, heavy-bottomed saucepan over medium heat. Add the olive oil and, when hot, add the chicken thighs, season and fry, turning regularly, until crispy, golden and smelling good.

Transfer the chicken to a plate, then add the chorizo, peppers, onion, garlic, fennel seeds and paprika to the hot pan and sauté, stirring regularly for 8 to 10 minutes. Add the tomatoes, drained beans, olives, candied lemon zest, rosemary and bay leaf, stir everything well and bring to a boil. Add 500 ml of chicken broth, stir the stew, then place the chicken pieces skin side up. Bake, uncovered, in a 190C (170C fan) / 375F / gas 5 oven for one hour, stirring once or twice. If the sauce seems a bit thick, add a little spare broth to loosen it. Let the stew sit for 10 to 15 minutes, sprinkle with dill and a drizzle of your best olive oil, and serve with a green salad and warm crusty bread.

Mushroom and Jerusalem artichoke stew with seaweed balls

Gill Meller Mushroom and Jerusalem artichoke stew with seaweed balls.
Gill Meller Mushroom and Jerusalem artichoke stew with seaweed balls.

I sometimes make a salad with raw button mushrooms, raw sliced ​​artichokes and seaweed flakes, seasoned with lemon and olive oil. It might sound like an unlikely combination of flavors, but they all look amazingly good together. This bright and fresh salad inspired this rich, dark and deeply flavorful stew. It’s amazing how the ingredients can be taken in such different directions with equally enjoyable results.

Preperation 15 min
Soak 1 hour
to cook 1h50
Serves 4

1 big button Butter
2
tbsp olive oil
250g
chestnut mushrooms, cut in half or in quarters if they are large
Sea salt and freshly ground black pepper
5-6 strands
thyme, leaves stripped
1 large onion, peeled and finely chopped
2 cloves of garlic, peeled and thinly sliced
1 pinch dried chilli flakes
2 bay leaves
400-500g Jerusalem artichokes, peeled and cut into bite-sized pieces
100g pearl barley, soaked for an hour in cold water, then drained
30g dried porcini mushrooms
1.2 liter vegetables soup
2
tbsp Tamari

For the meatballs
250g self-rising flour
2
tbsp dried flakes dulse
125 g cold butter

Up to 150 ml Cold water

Heat the oven to 180C (160C) / 350F / gas 4. Put a large large casserole dish on high heat, add the butter and a tablespoon of olive oil and, once bubbling, add the mushrooms. Season, sprinkle with thyme, then fry for up to 10 minutes, until the mushrooms begin to darken and become crisp around the edges.

Take the mushrooms out of the pan and lower the heat a little. Add the rest of the olive oil, followed by the onions, garlic, pepper flakes and bay leaf, season and cook, stirring regularly so that the onions do not stick, for eight to 10 minutes.

Return the cooked mushrooms to the pan with the artichokes, drained pearl barley and porcini mushrooms, pour in the broth and tamari, then bring to a simmer. Cover and bake for 50 minutes to an hour.

Meanwhile, prepare the meatballs. Put the flour in a bowl with a good pinch of salt, lots of black pepper and seaweed. Coarsely grate the cold butter into the flour and rub it with your fingers (it wants to have a texture similar to breadcrumbs). Add just enough water to bring the dough together, then form 10 spherical balls.

Take the stew out of the oven, remove the lid and stir gently; if it looks a little dry, add a little water. Arrange the meatballs evenly over the stew, cover and return to the oven for 20 minutes. Remove the lid, cook for another 10-15 minutes, until the top of each meatball has taken on a little color, then serve with buttered greens or a nice mixed salad.

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