The Rural Voice, 2006-01, Page 34Rural Living
Hearty stews and spicy chilis warm body and soul
Selected by Bonnie Gropp
As January's cold wind blows there's
nothing like hearty food to chase the
chill away. Rich stews and spicy
chilis can help warm body and soul
through the long winter.
PORK AND APPLE STEW
2 1/2 lbs (1.2 kg) lean stewing
pork, such as shoulder, cut in
1 -inch (2.5 cm) cubes
1/3 cup (75 mL) all-purpose flour
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (50 mL) (approximate)
vegetable oil
8 thin slices prosciutto. chopped
(about 3 oz/75 g)
3 onions, chopped
5 garlic cloves, minced
2 cups (500 mL) apple cider
1 tsp (5 rnL) dried rosemary,
crumbled
1/2 tsp (2 mL) dried sage
5 large cooking apples (such as
northern spy), peeled and thickly
sliced
3 cups (750 mL) diced peeled
rutabaga
1 large tomato
1/2 cup (125 mL) chopped fresh
parsley
In large bowl, toss pork cubes
with flour, half of the salt and the
pepper. Set aside.
In large skillet, heat 1 tbsp (15
mL) of the oil over medium heat;
cook prosciutto, onions and garlic for
5' minutes. Remove with slotted
spoon to large Dutch oven or
flameproof casserole.
In batches, add pork to same
skillet and brown over medium-high
heat, adding more oil as needed and
removing each batch with slotted
spoon to Dutch oven.
Add cider to skillet and bring to
boil, scraping up any brown bits from
bottom of pan; pour over pork. Stir in
rosemary, sage, remaining salt, 3 of
the apples and rutabaga. Cover tightly
and bring to boil. Transfer to 350°F
(180°C) oven; bake, stirring
occasionally for about 2 hours or
until pork is very tender. (Stew can
be prepared to this point, cooled,
covered and refrigerated for up to 1
30 THE RURAL VOICE
There's a variety of lovely textures in this quick -to -make Chicken and Chickpea
stew with its hint of Spain. Serve it with lots of crusty bread and a crisp green
salad.
day; reheat gently before continuing.)
In small, heavy skillet, heat 2 tsp
(10 mL) oil over medium-high heat;
saute remaining 2 apples until tender
crisp, about 3 minutes. Peel, seed and
chop tomato. Stir into cooked stew
along with sauteed apples and parsley.
Slow Cooker Pork and Apple
Stew:
Finely chop onions and cook with
prosciutto and garlic as directed,
transferring to slow cooker. Brown
pork as directed, transferring to slow
cooker. Complete recipe as directed,
but using only 1 cup (250 mL) cider
and transferring all to slow cooker;
cover and cook, without stirring, on
low or 8-10 hours or on high for 4-5
hours. Finish as above to serve.
CABBAGE AND KIELBASA
1 Ib (500 g) smoked kielbasa
sausage
1 can or bottle ale or lager (335 or
341 mL)
2 tbsp (25 mL) cornstarch
1 tbsp (15 mL) worcestershire sauce
1 bay leaf
1/4 tsp (1 mL) ground allspice
8 cups (2 L) shredded cabbage (1
small)
8 oz (250 g) mushrooms, sliced
(about 2 1/2 cups/625 mL)
2 carrots, diagonally sliced
1 onion, chopped
1 sweet red pepper, sliced
1 apple, peeled, cored and
chopped
salt and pepper
• Remove outer skin from kielbasa,
slice in half lengthwise, then thinly
slice across; set aside. In large Dutch
oven, stir together beer, cornstarch,
worcestershire sauce, bay leaf and
allspice until cornstarch is dissolved.
Stir in cabbage, kielbasa, mushrooms,
carrots, onion, red pepper, apple and
salt and pepper to taste; bring to boil.
Reduce heat, cover and simmer for
30 minutes; uncover and simmer for
about 15 minutes or until carrots are
cooked but still crunchy, stirring
occasionally. Discard bay leaf.
Slow Cooker Cabbage and
Sausage Stew:
Slice carrots very thinly. Using
only half a can or bottle of beer,
combine ingredients (except sweet
red pepper) in slow cooker as above;
cover and cook on low for 6-8 hours
or on high for 3-4 hours, without
stirring. Stir in red pepper for the last
30 minutes of cooking. Discard bay
leaf.
CHICKEN AND CHICKPEA
STEW
8 chicken thighs, skinned if
preferred