Using up Lockdown Leftovers - Part 2 - Chorizo and Vegetable Stew


How nice is it to have some time to spend in the kitchen!?

Carrying on with our theme of using up all of the food! After cooking a roast chicken for dinner the other day, we made a stock pot.

This has become a more recent thing for us, but will definitely do this every time we cook a chicken now. Heaps of flavour, adding depth to any soup or stew!

STOCK Ingredients:

1 x chicken carcass

1 x carrot

1/2 leftover cabbage

1 x red onion

Handful of coriander (just because we had it)

Salt & pepper

2 litres of water

You can use celery, a bouquet garni, garlic, leek - or any other vegetables you like, be creative

Method;

Tip everything into a large saucepan. Bring to the boil, then reduce to a simmer and cook for approximately 3 hours, skimming occasionally.

Pass through a sieve - will keep in the fridge for a week.


CHORIZO & VEGETABLE STEW

Ingredients;

(Again - any veg of your choice is perfectly fine)

We used;

1 x tbsp olive oil

1 x red onion chopped

2 x sticks of celery sliced into chunks

1 x red pepper cut into large pieces

1 x carrot cut into chunks

1 x sweet potato, peeled and cut into chunks

1 x tbsp smoked paprika

1 x 400g chopped tomatoes

1 pint of homemade stock

1 x chorizo sausage cut into chunks

1 x tbsp balsamic vinegar

Salt & black pepper


METHOD;

Heat the olive oil in a large saucepan, on a medium heat. Add the chorizo, onion, carrot, sweet potato, celery and red pepper. Fry for about 10 minutes until the vegetables start to soften.

Season with the salt & pepper and add the smoked paprika

Add the tinned tomatoes, stock and balsamic vinegar

Cook for around 40-45 minutes until all the vegetables are tender

Serve with a nice crusty bread roll - and/or with some green vegetables if you prefer

Enjoy.


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