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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.

* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am to 12.30pm weekdays, or e-mail Janice at [email protected]

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