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

Автор: Katie Bishop

Издательство: HarperCollins

Жанр: Кулинария

Серия:

isbn: 9780007412273

isbn:

СКАЧАТЬ something forever comforting about the classic blend of chicken, bacon, leeks and cream. Here they are combined simply for best effect in this tasty dish, which is just as good for entertaining as it is for warming the soul during the week. As with all these things, start with good-quality chicken and the results will pay dividends.

       Preparation time:

       10 minutes

       Cooking time:

       1 hour

       Serves 4

       1.5kg (3lb 6oz) chicken, cut into 8 pieces

       ½ tbsp olive oil

       Sea salt and freshly ground black pepper

       25g (1oz) butter

       150g (5oz) smoked streaky bacon, diced

       2 leeks, trimmed and sliced

       2 garlic cloves, peeled and chopped

       500g (1lb 2oz) baby new potatoes, halved

       250ml (9fl oz) white wine

       350ml (12fl oz) chicken stock

       100ml (4fl oz) double cream

       3 tbsp chopped fresh tarragon

       To serve

       Green salad (optional)

      Rub the chicken with a little olive oil and season with salt and pepper. Warm the remaining oil and the butter in a large casserole over a medium heat. Add the chicken and cook for 5–10 minutes or until golden. Remove from the pan and set aside.

      Reduce the heat to low. Add the bacon, leeks, garlic and potatoes to the pan and cook for 5 minutes, stirring 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 СКАЧАТЬ