2010年10月9日土曜日

I made it myself


Cream Stew- hold the roux.

I have an aversion to roux cubes. Ever since I started reading boxes to check for nuts for Meg I have felt differently about popping those little cubes of chemical infused goodness out into the pot for a quick and easy beef/ curry/ cream stew.

That and I hate shopping and live far enough from the stores that I'd rather substitute than go out and buy an ingredient for a meal.

My rouxless curries taste fantastic. But not even close to Japanese curries (funny that since I use (quasi) Indian recipes, huh?) and therefore tend to get the odd 'sniff, I want Japanese curry' among the yums from the other (less enlightened) members of the family.

My rouxless hayashi rice uncoincidentally tastes a lot like goulash and goes over well as long as I remember not to get carried away with the paprika.

Until now I have never tried rouxless cream stew. It just seems like it would be a lot trickier. Making white sauce and all.... But no! Easy peasy Japanesey and soooo good. And that was the conclusion from all four of us!

I am not much of a recipe person so this is more of an approximation than a how to but really, give it a go, it's worth it!

Creamy Dreamy Cream Stew*

3 chicken fillets
3 onions
3 carrots
3 potatoes
3 green peppers
3 sticks of stick broccoli
wedge of pumpkin (about 1/2 a cup?)
1 red pepper
2 bay leaves
1 tsp fresh thyme (or shake in some dry)
2 chicken stock cubes
3 cups water
2 cups milk
1/4 cup flour
1/4 cup butter
1/4 cup parmesan cheese/ strong flavoured cheese/ crappy Japanese cheese if you have to.

Saute the chicken in a heavy bottomed pot until golden brown. Add all veggies except broccoli as you dice them. (Start with the onions then work from hard veggies to soft ones to try and get the cooking times to align.)
When the veggies are all in add the water and stir. Cook until veggies are tender.
Add the aromatics and reduce to simmer.
Make white sauce starting by cooking the flour and butter then add milk and finally cheese.
Pour white sauce directly into stew pot. It will go horrible and separated and gloopy and you'll panic that you have a huge pot of disaster (a real hot mess) on your hands but take a deep breath, have faith and keep stirring.
When it comes together (right now) serve with black pepper and chopped parsley.

This makes a lot. But that's good coz it means you have leftovers. And it tastes even better the next day. Or you could just reduce the recipe.

*alternative names I'm considering are 'the power of three' or 'I can't believe it's not rouxed!' sub-editor I'm not...

6 件のコメント:

Vicky さんのコメント...

That sounds extremely good and I will certainly make that this week. We just went to Costco today so I'm all stocked up and ready for some "matome" cooking! Thank you.

thefukases さんのコメント...

oops! I forgot to say you add the broccoli at the very end and wait about 5 minutes for it to be al dente. You can cook it seperately and add if you want it softer.

And the white sauce is VERY thick at those quantities. I probably would add another 1/2-1 cup milk if I had had the spare milk! Then again it made a fabulously toromi-ful stew with that thick white sauce so.....

achan さんのコメント...

We always made a white sauce at home with half milk half chicken stock, it is much lighter and works well with creamer stew/mornay dishes.

My mum bought a Japanese curry roux from Coles, her only comment ws "Do you know what goes into that?" Yep!!
I have a recipe for J curry without the roux if you want to appease the older members of the family!!!

Gina さんのコメント...

That looks truly delicious Heather! Yumm-o!

And now you got me never wanting to look at the ingredients on the boxes of the curry and cream stew packs. : ) Because we love them around here. Must. Resist. Looking at the ingredients list. Must. Resist! ; ) Don't want to keel over, if it's really bad! : )

Gina さんのコメント...

PS forgot to say love your new header. Though I do miss the berry one. : ( But this ones great too. : )

kasandora さんのコメント...

Lovely! I was just wondering how to make cream stew with no rue...I don't like the rue cubes either, but I never make curry and it seems that cream stew is always a last moment decision, so my husband just grabs it off the shelf. I will try this next time!