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19 April 2010

Daring Cooks April

I'm on a role at the moment. Not only did I get out last months daring cooks challenge but I also got out this months daring bakers AND cooks challenge on the same day! :D

More on the Darign bakers later in the month.

This months challenge was Brunswick Stew. A classic dish from America. Cue blog checking lines now:

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club

My first impressions were 'Easy, I'll knock this out in no time once I get past my aversion for stew this month'. I had already knocked out one or two for the freezer and the thought of having to find another one did not fill me with joy. Luckily it got to the end of the month and I needed food for the freezer at work. I decided to do the short version as I could prepare most of it over a few nights and then just bung it all together at the last minute. The only changes I would possibly make would be to not use pork. It ended up being a little two sweet for me and I didn't add the extra sugar. I made half a batch and forgot the beans.

My chicken chops and pork sparerib. There were 3 spareribs but the other two got eaten....

Rather then make my stock completely from scratch, I semi cheated. The meat was cooked in premade stock with a bay leaf and some peppercorns added for extra flavour.

Once done, the meat gets fished out and the stock goes in the fridge to cool so all the fat will scrap off easily

After sticking everything in the pot and cooking for a while you end up with something like this. I added extra veg from the steam fresh range because I like veg.

Recipe Two, The Short Way

Serves about 10
2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth - yes, all three meats
3 medium diced potatoes
2 medium ripe crushed tomatoes
2 medium diced onions
3 cups/ 689.76 grams / 24.228oz frozen corn
1 ½ cups / 344.88 grams / 12.114oz frozen lima beans
4-5 strips crumbled bacon
½ stick / 4 tablespoons / ¼ cup / 56.94 grams / 2oz of butter
1 Tablespoon / 14.235 grams / .5 oz sugar
1 Tablespoon / 14.235 grams / .5 oz ‘Poultry Seasoning’
Dash of red pepper
2 diced carrots (optional)
Tomato juice
In large stock pot or Dutch Oven, mix all ingredients, heat until bubbly and hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all vegetables are tender. Serve hot.

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