Monday, October 21, 2013

Recipe: Italian Leftover Stew

I have been invited to be part of a taste panel for Riverford Organic fruit + veg company! Pretty cool ey? They are trying out a load of new crops on consumers, to decide whether they want to include them in their fruit/veg boxes. This is a sample of "Vampire chillies"- they are dark purple coloured chillies, fairly hot (around 14,000 on the scoville scale, which I would say is around the same heat level of red tabasco in my opinion). I've got a few interesting ideas for using these chillies, but this is what I decided to try out first. I often have leftovers from roast dinners, but normally not enough to turn into another "roast dinner portion"- like a handful of meat normally. This is great for using leftover roast chicken/sausages, and in fact, if you have leftover cooked potatoes, chuck them in the stew too. Sometimes I make this with leftover roast new potatoes- and when I do, I reduce the stock by about 200ml and the cooking time by half.
Italian Leftover Stew (serves 4)
1 tbsp vegetable oil
1 white onion, diced
2 celery sticks, diced
2 garlic cloves, finely chopped
1 “vampire” chilli (or 1 normal red one), finely chopped
800ml chicken stock
1 tin chopped tomatoes
100g leftover roast chicken
2 leftover cooked sausages, diced
1 tsp mixed herbs
½ tsp Worcestershire sauce
3 tbsp chopped fresh parsley (plus extra for garnish)
350g new potatoes, quartered
350g (about 2 medium) courgettes, diced
Salt, sugar and pepper to taste
1. Fry the onion, celery, garlic and chilli in the oil for 5 minutes in a large saucepan. Add all the other ingredients and cook on a medium heat, covered, for 30 minutes, stirring occasionally.
2. Add the courgettes, and cook for a further 25 minutes, stirring occasionally. Season to taste, and serve, garnished with fresh parsley.

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