VIETNAMESE BEEF STEW (BÔ KHO)
The Vietnamese have a stunning stew that is filled with herbs and spices and usually eaten with crusty bread, steamed rice or rice noodles. Eaten when it is hot, sprinkle more pepper and lime water will increase its fantastic flavour in your mouth. Substitute with lamb or chicken if you cannot eat beef.
Makes enough to feed a family of 4
1.5 kg of beef on the bone (shin, shank, neck, meaty bone), cut into smaller pieces
2 tablespoon plain flour (or rice flour if gluten intolerant)
1 tablespoon paprika
Salt to taste
1/4 cup cooking oil
1/2 cup tomato paste
3 thick slices ginger
1 brown onion , peeled and finely chopped
3 cloves garlic, peeled and finely chopped
1 teaspoon Chinese five spice powder
2 teaspoon curry powder
3 whole star anise; 1 cinnamon quill
1 teaspoon cloves; 2 stalks lemongrass, trimmed and bruised; 2 bay leaves; 2 litres beef stock
2 tablespoon fish sauce; 1/2 teaspoon salt
3 potatoes, peeled and cut into large chunks
3 carrots, peeled and cut into large chunks
Lime wedges to serve
Red onion rings to serve
a handful of coriander leaves to serve
1. Toss the beef in the flour and paprika and season with a little salt. Heat the oil in a heavy pot or casserole dish and fry the beef over medium heat (in batches if necessary) until it is well browned.
2. Add the tomato paste, ginger, onion and garlic and stir for 2-3 minutes or until the onion is translucent.
3. Add the five spice powder, curry powder, star anise, cinnamon, cloves, lemongrass and bay leaves and stir to combine.
4. Pour in enough beef stock to cover the meat completely, add the fish sauce and salt and bring to a simmer. Simmer uncovered for about 1 1/2 hours (skimming the top at regular intervals to remove any scum), or until the beef is just tender.
5. Add the potatoes and carrots and simmer for another 15 minutes or until the vegetables soften.
6. Adjust the seasoning with salt or fish sauce, serve with lime wedges, thinly sliced red onions, coriander and basil leaves and pieces of crusty bread to dip into the rich sauce.
ITALIAN CHICKEN CACCIOTORE
1 whole chicken, cut into serving pieces, trimmed of excess fat
Salt for seasoning
2 tablespoon extra virgin olive oil
1 medium onion, thinly sliced root to tip, about 1 1/2 cups
1 red or green capsicum, seeded, sliced into 1/4-inch wide slices
4 garlic cloves, thinly sliced
1/2 cup tinned or fresh buttons, sliced
1/2 cup white or red wine
2 1/2 to 3 cups tinned crushed tomatoes, with their juices
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1. Rinse chicken and pat dry. Season the chicken pieces on all sides with salt. Heat olive oil in a large skillet on medium heat. Working in batches so that you don’t crowd the pan, place the chicken pieces skin side down in the pan. Cook until nicely browned, about 5 minutes, then turn over and lightly brown the other side.
2. Remove chicken to a bowl, set aside. Drain off all but 2 tablespoons of the rendered fat. If you have less than 2 tablespoon of fat in the pan, add more olive oil until you have about that much oil coating the pan.
3. Add the sliced onions, mushrooms and bell peppers to the pan.
Increase the heat to medium high. Cook until the onions are translucent. Add the garlic to the pan and cook a minute more
4. Add the wine and scrape up any browned bits at the bottom of the pan.
Simmer until the wine is reduced by half. Add the tomatoes. Stir in the pepper, thyme, oregano, and about a teaspoon of salt. Test and taste to adjust. Simmer uncovered for another 5 minutes. Place the chicken pieces on top of the tomatoes and onions, skin side up. Lower the heat and cover the skillet with the lid slightly ajar.
5. Cook the chicken on a low simmer, turning and basting from time to time. Cook until the thighs are tender, about 30 to 40 minutes.
MOROCCAN CHICKPEA STEW
1 tablespoon virgin coconut oil; 1 medium onion, small dice; 2 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1 teaspoon ground coriander (dhaniya)
pinch of dried chilli flakes; 2 cloves of garlic, minced
4 dates, pitted + chopped; 2 carrots, chopped (1/2 inch pieces)
1 large sweet potato, peeled + chopped (1/2 inch pieces)
1 can crushed tomatoes; 3 cups vegetable stock
2 cups cooked chickpeas, drained
salt + pepper; couple handfuls of chopped greens
to serve:
chopped parsley or coriander
fine grated lemon zest
extra virgin olive oil
1. Heat the coconut oil in a large soup pot over medium heat. Add the onions and lower heat until they are sizzling kind of quietly. Once the onions are a bit soft and translucent, add the cinnamon, cumin, coriander and chili flakes.
2. Slowly sauté and stir this mix until the onions soft, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the chopped dates, carrots and sweet potatoes. Season with salt and pepper.
4. Stir to coat the vegetables in the spices and oil. Add the tomatoes and stir. Add the vegetable stock.
5. Bring the soup to a boil and simmer until the sweet potatoes are just tender, about 10-12 minutes.
6. Add the chickpeas and stir the soup. Season the whole thing again with salt and pepper. Simmer until the sweet potatoes are quite soft, about 5 minutes. Add the greens to the pot (and more stock if necessary) and cook for 1 minute, or until just-wilted.
7. Check the soup for seasoning and serve it hot with cooked rice, drizzles of olive oil, lemon zest and chopped herbs.
