Angela Casley Recipe Collection: White Bean & Smoked Hock Stew; Chicken Fricassee; Walnut & Orange Torte
With winter weather not far away, these rustic recipes with a European influence will bring you warmth and comfort.[this is a standfirst]
White bean and smoked hock stew
Serves 6
This is thicker than soup, perfect for scooping with hot, crusty bread. It also keeps in the fridge for several days and freezes well, so you can enjoy it for lunches and a quick dinner.
1 smoked ham hock
1 cup of puy lentils
25g butter
2 onions, diced
2 cloves garlic, crushed
2 carrots, diced
1 large potato, diced
1 tsp mixed herbs
¼ cup flour
420g can of butter beans, drained
Salt and pepper to season
Crusty bread to serve
Method
1. Place the hock in a large saucepan. Cover with water, add the lentils, and simmer for 2 hours or until the meat falls off the bone. Top up with a little water if needed. Remove the hock and allow it to cool enough to remove and dice the meat. Discard the bone.
2. Set the liquid aside. In the same pot, melt the butter. Add the onion, garlic, carrot, potato and herbs and cook gently until softened. Stir through the flour and cook for 2 minutes.
3. Add the hock and lentils stock and bring to a simmer.
4. Stir through the beans, diced meat, and season with salt and pepper.
5. Serve hot with crusty bread.
Chicken fricassee
This is a perfect one-pot wonder, and the aromas will fill your home with anticipation. A buttery, creamy mash with a touch of parmesan is the ideal accompaniment.
Serves 4
25g butter
2 onions, sliced
1 stick celery, sliced
3 cloves garlic, chopped
200g mushrooms, halved
4 bay leaves
4 stalks thyme
¼ cup flour
½ cup white wine
2 cups chicken stock
½ cup cream
8 small bone-in chicken thighs (or 6 large)
Method
1. Preheat the oven to 170C.
2. In a large ovenproof casserole dish, melt the butter. Add the onion, celery, garlic, and mushrooms, and cook slowly until softened.
2. Add the flour, cooking for 2 minutes. Stir through the wine, the stock, the bay leaves and thyme.
3. Brown the chicken in a frying pan, then add it to the sauce. Season with salt and pepper. Place into the oven for 45 minutes until the chicken is cooked through.
4. Remove from the oven, stir through the cream, and serve with your favourite mash and a green vegetable.
Walnut and orange torte
Serves 8
A few ingredients, and voila, this is in the oven and ready to serve before you know it. Buy the walnuts from a bulk bin and freeze what you don’t use.
450g walnuts
4 eggs, separated
1 cup sugar
1 tsp vanilla
Zest of 1 orange
Icing sugar to dust
Method
1. Preheat the oven to 180C. Line a 20cm tin with baking paper.
2. Place the walnuts in a food processor and blitz until finely chopped and just starting to clump together.
3. Beat the egg yolks with half the sugar, vanilla, and orange zest until light and creamy. Fold through the walnuts.
4. Beat the egg white until stiff. Add the remaining sugar and beat for 1 minute. Mix a spoonful of the whites into the walnuts and gently fold through to loosen the mixture. Gradually add the remaining whites, folding carefully.
5. Bake for 40 minutes until the middle is sponge-like. Remove and allow to cool in the tin.
6. Take it out of the tin, place on your serving plate, and dust generously with icing sugar.
7. Serve with whipped cream or your favourite fruit.