CHICKEN CHORIZO CASSEROLE
Serves 4
60ml flour
8 chicken thighs
salt and pepper
30ml olive oil
1 red onion, finely chopped
2 stalks celery, chopped
2 garlic cloves, crushed
15ml chopped fresh rosemary
225g chorizo sausage, sliced
125ml dry white wine
300ml chicken stock
400g tin of chopped tomatoes
30ml black olives, pitted
60ml chopped parsley
Preheat the oven to 180°C.
Place the flour and chicken in a large bowl. Season and toss to coat. Heat the oil in a large, heavy-based oven-proof casserole dish over high heat.
Cook chicken for 8 to 10 minutes until golden. Transfer to a plate. Add onion, celery, garlic, rosemary and chorizo to the pot and fry until softened, for 3 to 4 minutes.
Add wine and cook for a further minute. Stir in the stock and the chopped tomatoes.
Return the chicken to the dish and bring to the boil. Cover and transfer dish to the oven.
Cook for 45 minutes. Remove lid, add olives and cook, uncovered, for 15 minutes until the chicken is tender and the sauce has thickened.
Sprinkle with parsley and serve.
PAPRIKA PORK CASSEROLE
Serces 4-6
45ml flour
salt and pepper
5ml ground cumin
700g boned pork neck, cubed
30ml olive oil
10ml chopped garlic
45ml paprika
375ml chicken stock
250g button mushrooms
400g tin of pineapple pieces with juice
125ml thick yoghurt
30ml cornflour
rice for serving
Combine the flour, seasoning and cumin in a plastic bag. Add the pork and toss to coat. Heat the oil in a pot and fry the meat in batches.
Remove and set aside. Add the garlic and paprika to the pot and fry for a minute.
Return the meat to the pot and add the stock, mushrooms, pineapple and juice and bring to a simmer.
Transfer the mixture to an oven-proof casserole, cover and cook for 1 to 2 hours or until the meat is tender.
Adjust seasoning. Combine the yoghurt and cornflour and stir into the meat just before serving with rice.
SPICY BEEF STEW
Serves 4-6
60ml flour
10ml turmeric
700g beef shin, cubed
30-40ml peanut oil
1 onion, chopped
10ml chopped garlic
10ml ground cumin
5-10ml chilli powder
5ml ground paprika
500ml chicken stock
2 stalks of lemongrass, bruised
2 potatoes, peeled and cubed
2-3 carrots, peeled and diced
3-4 whole star anise
salt and pepper
60ml chopped coriander
Combine the flour and turmeric in a plastic bag. Add the beef and toss to coat.
Heat some oil in a pot and brown the meat in batches. Set aside. Add a little more oil to the pot and fry the onion and garlic until soft. Add the cumin, chilli and paprika and fry for a minute. Return the meat to the pot and add the stock, lemongrass, potatoes, carrots, star anise and seasoning.
Cover and simmer for 1-2 hours until the meat is soft. Remove the lemongrass and the star anise. Stir in the coriander and serve.
VEGETABLE TAGINE
Serves 8
45ml olive oil
1 red onion, halved and sliced
2 carrots, peeled and sliced
4-5 baby parsnips or 1 large parsnip, peeled and sliced
4 baby marrows, sliced
2 potatoes, peeled and cubed
2 sweet potatoes, peeled and cubed
300g butternut, peeled and cubed
45ml tomato paste
3-5ml cayenne pepper
5ml ground ginger
5ml turmeric
2 cinnamon sticks
750ml vegetable stock
125ml soft, pitted dates
30ml honey
400g tin of chickpeas, drained and rinsed
125ml dried apricots
125ml chopped fresh coriander
125ml flaked almonds, toasted
Heat the oil in a large, heavy-based pot. Fry the onion, carrots, parsnips, baby marrows, potatoes, sweet potatoes and butternut for a few minutes.
Add the tomato paste and spices and fry for a few more minutes until fragrant.
Add the stock, dates and honey. Season well with salt and pepper. Bring to the boil, reduce heat, cover and simmer for 30 minutes. Add the chickpeas and apricots and cook, uncovered, for 10 minutes. Add the coriander and flaked almonds. Serve on a bed of couscous.
ANGELA DAY
The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.
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