Tag Archives: Cauliflower

A Simple Chicken Stew

Hoping you all had a wonderful christmas with lots of tasty fodder, and wishing a very happy and prosperous 2012!. My apologies for over three weeks absence from the blog, but Chez Foti all went to England for Christmas and although it was my best of intentions to continue blogging, time was most definitely short….and the laptop I intended to use was festively soaked in rather too much vin rouge (luckily it’s now made a full and dried out recovery).

To kick off the New Year I’m blogging my very simple, and not to mention very healthy, Chicken Stew recipe. I tend to make this with the kids in mind, though more often than not it’s our family supper too. Any leftovers get put into small portion sized tupperware pots and frozen for a later convenience dinner for the wee ones.

You can add lots of different veggies to the stew, depending on what’s in season or what you have lurking. Today I used cauliflower, carrots, some pumpkin and a few green beans from the freezer. Peppers, squash, mushrooms, swede, parsnips, sweet potato, cabbage, peas, spinach etc are all great additions. This stew’s a lovely way to fill up those wee little tummies with an abundance of good veg.

Enough for 8 children’s portions or a family of 4:

3 whole chicken legs, skin removed

olive oil

1 onion, diced

2 cloves of garlic, finely chopped

2 carrots, sliced

2 sticks of celery, sliced

500g of other veggies, cut into appropriate sized pieces

a large glass of white wine (optional)

a heaped tbsp of tomato puree

3 bay leaves

2 sprigs of thyme (optional)

500ml of chicken stock

black pepper

Add a good glug of olive oil to a large saucepan or casserole and place on the heat. Add the chicken legs and fry on  both sides until golden. Remove with a slotted spoon and set aside.

Add the onions and garlic to the pan and fry for a few minutes until softened, adding a little extra olive oil if necessary. Now add the carrots and celery and all the other veggies, though if you’re using less robust veggies like cabbage, spinach or peas add these towards the end of the cooking process. Cook all the veggies for a few minutes, stirring regularly.

Return the chicken to the pan, along with the white wine if using, the tomato puree, the bay leaves and thyme (if using). Pour in the chicken stock and add a good grind of black pepper.

Bring to the boil and cover and simmer gently for one hour, until the chicken is falling off the bone and the veggies are very tender.

Remove the chicken from the bone and return the meat to the stew.

Serve with a big pile of fluffy buttery mash.


Aloo Gobi Kaddu – Potato, Cauliflower and Pumpkin Curry!

I love veggie curries. Even though I’m a meat eater I’ve always loved, and usually preferred, the veggie sides when it comes to Indian food. A few days ago when faced with a very empty fridge bar one huge cauliflower and half a pumpkin I thought I’d make a veggie curry.  Aloo Gobi, a curry of potatoes and cauliflower is one of my all time faves, a wonderfully comforting combo, and definitely my favourite way of eating cauliflower (even above cauliflower cheese which I adore!).  I thought I’d try it out with pumpkin too, Kaddu in Hindi, and it really was rather a delicious combo. I’m also happy to report that both the kids loved it too, in fact rather surprisingly after ten days of being a little ill and only picking at his food Jacques really tucked in….even with the addition of a couple of dried chilis!. I think it’s a good thing to get your kids eating a touch of chilli at an early age, then there’s no great surprises or aversions when they’re a bit more grown up. Mine definitely have a taste for a little heat and spice, but then they were weaned on lots of yummie lentil dahls.

You could either serve this as a meal in it’s own right, as I did, with some plained steamed basmati rice and chapatis on the side, or as a veggie side accompanying a larger meal.

Enough for a main meal for 4:

1 onion, halved and sliced

sunflower oil

2 small dried chilis, or 1 fresh, thinly sliced

4 cloves of garlic, peeled and grated

a large thumb size piece of fresh ginger, grated

1 tsp medium curry powder

1 tsp turmeric

1 tsp brown onion seeds

2 potatoes, peeled and diced into 2cm chunks

3 heaped tbsps ground almonds

a handful of sultanas

350ml water

300g cauliflower, cut into florets

300g pumpkin or squash, peeled and diced into 2cm chunks

1 400g tin of coconut milk

juice of ½ lemon

a handful of fresh coriander, roughly chopped

salt

In a large saucepan heat a little sunflower oil and add the onion. Cook over a gentle heat for about 10 minutes, stirring occasionally, until translucent.

Add the chilli, garlic and ginger to the pan, along with the curry powder, turmeric and onion seeds. Cook for a couple of minutes, stirring often. Add the potatoes and ground almonds. Stir well. Add the sultanas and 350ml of water.

Bring to the boil and simmer for about 5 minutes. Add the cauliflower, pumpkin and coconut milk. Continue to simmer for 30 to 40 minutes with the saucepan lid on, until the potatoes and veggies are all very tender.

Stir in the lemon juice and coriander. Taste and add salt to suit.


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