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It's in the pot!
10-Nov-2008
I confess that I haven’t managed to sit down and write anything for a long time. Why? Hmmm… Good question. Well a number of reasons really. I’ve had to travel quite a bit for work projects in the last few months and my busiest event period ever also kicked in. There have also been a few highs and quite a few lows of late… Details of which I won’t bore you with. But an hilarious opportunity presented itself to me early in October and I seized it!
I took part in a UK based TV cookery show (The name of which, I sadly cannot repeat until it airs next year) But the idea is based on a group of strangers who each take turn to host and cook dinner for the group, often to hilarious and bitchy consequences. Each cook is scored for their efforts, by the other guests and the winner gets a prize at the end. It has a somewhat cult-status here in the UK and I can tell you that the whole process was a bizarre experience, indeed.
A week of intense filming, Monday through Friday from 6pm-3am sometimes, leaves you absolutely exhausted as you have your normal day job to do also and so you are getting only 3 hours sleep each night! I wasn’t planning on even writing about this, but someone made me promise I would mention it… Although I did agree that only in the instance that I won, would I write about… and by some miracle I did actually win!
Now let me tell you that this doesn’t make me any kind of genius cook, it just means I got lucky and pulled off a better meal than the others. I’d like to credit my Iranian heritage for making me a naturally good hostess. It’s a cultural thing right? We do tend to like to make sure our guests are comfortable, fed, watered and happy more than a lot of other cultures I could mention.
So aside from that I’ve been travelling a bit too… Nowhere too far, but Paris, Saint Tropez and Wales to organise various different events, from Sailing on the Cote D’Azur to Champagne and Foie Gras at the Ritz in Paris. Yes, yes, I know… it sounds glamorous. But all the while, I just kept thinking “I wish I was at home” or in the words of Dorothy… “There’s no place like home, there’s no place like home”. Only problem was that I didn’t have Dorothy’s magical red sparkly shoes to get me anywhere, so I had to just buckle down and get on with things.
I’m pleased to say that work projects have thankfully slowed down for now, allowing me a much needed break. I haven’t actually cooked for myself in a couple of months and the diet has well and truly been neglected. That’s all ok… I have had a little respite in the last week and I am ready to get back to eating sensibly and focusing on weight loss. But not before I re-visited the virtues of one of my favourite comfort foods… One pot cooking. I just love cooking that way. My favourite dish of late seems to be a classic Irish stew. It’s so easy that anybody could make it. In fact, I’m going to tell you how to make it, just to prove how completely idiot-proof it is!
IRISH STEW
Lamb Neck Fillets - 4 fillets (Weight really doesn’t matter, if you are greedy, buy more! Just so long as it fits into your cooking pot, it’s all fine.)
2 Parsnips
3 Carrots
400g Swede
4 crushed garlic cloves (un-chopped)
2 large onions (halved and then quartered)
Either 4 stems of thyme or 1 teaspoon of dried thyme (whichever is easiest for you!)
Two heaped table spoons of vegetable stock (I use the brand ‘Swiss Bouillon’ but you can substitute with any kind of good vegetable, about 2 litres of stock or 2 stock cubes in 2 litres of water)
Pepper to taste
METHOD
Ok, the idea is simple. Cut the lamb fillets into chunks of about an inch (or slightly more) thick. In the biggest cooking pot you can find, pour a little cooking oil and lightly fry the meat on a medium to high heat. DO NOT brown the meat, just fry it lightly and toss in the raw onions and crushed garlic and soften them a little with the meat. Then strip your thyme stems of the leaves and discard the woody stems and then season with as much pepper as you like. Stir the mix well and add all your root vegetables (Swede, carrot and parsnips – which should all be chopped into big chunks about 2 inches wide, as other wise they will dissolve in the slow cooking process) Once you added the vegetables, pour in your 2 litres of stock, which should be enough to generously cover your stew (and if not, just add more water) and then turn to a medium heat, cover with the pot lid and leave it well alone for 2 hours. Then serve in bowls to allow for deliciously messy consumption!
* * * *
That’s all you have to do! Don’t believe me? Try it for yourself. It’s hearty, it’s warming and in the current economic climate, it’s a great low cost meal that would easily feed a family of four (or a greedy 2-some!!!) and perhaps serve a little mashed potato on the side and its damn near heaven! Although, personally I prefer to just eat it without the mashed potato and instead, I have my own little ritual which involves me mashing the root vegetables in the stew itself, so they work as a self-contained accompaniment. Could anything be more satisfying than this? I doubt it. Especially when London has already seen its first snow in OCTOBER! It’s just the kind of winter warmer you need!
So what else can be made in a single pot with equally good results? How about Risotto? Combinations are infinite and all are such simple dishes to make and the best part is there is only ever one pot to wash! Risotto base is just chopped onions, a little chopped celery, butter, oil and the some Risotto rice. You lightly toast the rice grains in the onion and celery mixture and then slowly add a ladle of stock in at a time until the rice cooks. What you put into your Risotto is entirely up to you! Whether it’s wild mushrooms and bacon (or Italian Pancetta) or whatever vegetables you have in your fridge or just Saffron, which is forms the classic and simple ‘Risotto alla Milanese’ usually served with Osso Bucco. The point of Risotto was always to make a meal out of leftovers or just whatever you have in the house. It’s a totally versatile base to a great and filling family or dinner party dish.
What about a nice homemade chilli? Add some good quality cocoa powder to the mix to give it a velvety rich texture. Or a nice beef and Guinness stew? Essentially, anything that is slow cooked tends to exude the highest degree of flavour and usually involves using the cheaper cuts of meat that require a longer, slower cooking. So it’s a win-win situation really. Not only should it be simple to make, but it should be filling, tasty and cheap to make.
If after reading this, you aren’t already savouring your idea of ‘Heaven in a pot’ then I haven’t done my job properly. But I would seriously urge you to try the Irish stew, especially if you are the kind of person who NEVER cooks because you are not really confident in the kitchen… This is the dish for you. Moist, melt-in-the-mouth delicate chunks of lamb with flavour packed root vegetables that gently sweeten the meaty broth that envelops it all. If it was possible for any dish to literally give you ‘A warm hug’, than this is the dish that would do the job! So if you are feeling like you need to light the fire within and top-up your inner-glow… Then why are you sitting around reading this? Get started on the stew.
But let me just give you one little warning, making this dish when you are alone could have dangerous consequences… ones which I have fallen victim to a couple of times. The dish is so damn tasty, that whilst at first you start picking at the dish, you suddenly find you have eaten your way through the whole pot, without noticing! Be careful, it’s very easily done… So try and make sure you are cooking for people… and like I’ve said before, food tastes so much better when it’s shared with friends.
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If you want to try and add
by Kablammad (not verified) on Mon Nov 17, 2008 12:22 PM PSTIf you want to try and add lamb to your soup, try neck bones with lamb meat in it. It is really good!
Once the soup is made you can take out the bones (they've done their work) and leave the lamb. It won't be like other chunks of lamb meat.
You can also try other boned in lamb meat, but I use mostly neck bones and it works.
On tonight?
by Farhad on Thu Nov 13, 2008 02:07 PM PSTOh my gosh ... is Come Dine with Me on tonight? Was just catching up with BBC2 on BBC iPlayer (Credit Crash programme).
Yes I am a Brit and as husband material already well and truly spoken for. LOL !
There are some fantastic foodie programmes on UK TV, Nigela's, the Chinese one (with Ching-He Huang) and the Indian programme (with Anjum Anand) - a trio of wife material.
And by the way my photo here was taken whilst enjoying a meal at the Mecca of Iranian Kebab in London .... BEHESHT !!!
Lol... "Her in doors"
by Shabnam_Ghayour on Thu Nov 13, 2008 01:51 PM PSTFarhad, i love that expression... You must be a Brit!!!! Glad you are going to try that recipe....! It makes me so happy to know people are trying out good recipes, especially when you see how easy it is!
Thanks for your support for the show... I dont think it comes out til Spring next year! I know the new series is on tonight, but its not the one im in! I will let you know when its on! Thanks so much for all your support!
PS- Linguine is my favourite pasta! But meatballs and Linguine make you "Husband Material" !!!!! Yummm... she is a lucky lady!
Well done on winning "Come dine with me"!
by Farhad on Thu Nov 13, 2008 12:51 PM PSTHi Shabnam - I love that programme, well done on winning.
I am going to try your recipe next week. Tonight I did a mean Meat Balls & Linguine... her in-doors and the kids loved it.
I will look out for the next series of Come Dine With Me and will tell our Iranian friends in UK to watch out for your episode.
This is really great.
by sima on Tue Nov 11, 2008 01:41 PM PSTLots of things to try, easy and in the nick of time for cold(ish--in CA!) weather. I'm printing out the comment section as well!
Don't you disappear again for months and months, Shabnam...!
wonderful!
by American Wife on Tue Nov 11, 2008 12:39 PM PSTCongratulations! I can't wait to hear more either.
I've got to say that I hope my husband misses this article. :-)
I've got a great Irish cookbook/pictorial with this delicious Irish stew on the cover and he's been bugging me to death to fix it. And I've not!!! I think I'll have to go shopping for this weekend's special meal...lol. I agree with Monda... I'm not much of a lamb fan. But the husband is so I'll try it with lamb first.
Again, thanks and congratulations!!!
peace out
Hi Guys... Shabnam here...
by Shabnam_Ghayour on Tue Nov 11, 2008 10:23 AM PSTApologies for not logging in! For some reason i cant seem to log in!
Anyway! Thank you for all your comments, you are all so kind. Ok, im going to try and address each question as follows;
1) Swede is a popular English root vegetable, known as Rutabaga by you yanks!
2) The best way to eat parnsips is to peel them, season generously with plenty of good quality sea salt & black pepper and olive oil and roast in oven at medium temperature until cooked through and golden brown. you can even drizzle some honey & wholegrain mustard on it about 8 mins before you remove it. i prefer them plain, but then like to eat them with cream of horseradish sauce. Its SO good.
3) Fish Marinading -Hmmm... I'll be honest, this is something im against in general. Delicate white fish should generally not be marinaded, as its so beautiful when fresh. However the chinese do a really great thing of sauteeing ginger and garlic (and chilli if desired) in hot oil, then quickly tossing in some chopped spring onions and pouring the hot oil over an oven baked white fish. Its great. Gentle flavouring. However, oily fish (such as mackerel, tuna, swordfish and salmon) are great for marinading. How about honey, chilli & soy sauce? Miso paste marinade? For more delicate white fish (if you must) coconut cream, cilantro, chillis, ginger and lemon grass, whizzed into a paste and smeared onto a whole fish or used as a marinade for a fillet of fish.
4) Beef and Guinness stew - Although Irish people are adamant that this is a British creation, they do seem to work so well together. Sautee some chuck steak (or braising beef) with some onions, carrots, leeks, thyme and garlic if desired... Then just pour in a 500ml can of Guinness and top up with good vegetable stock, until it covers the meat. Slow cook for a few hours on a medium/low heat. Its awesome, but not a patch on lamb guys. Sorry!
5) I have no idea when the TV show comes out, but as soon as i know, i promise to tell you all. In fact Chief Editor man has asked me to send him the link. (Yikes!!!)
Thanks again for all your continued support, is always makes me smile from ear to ear, to read your comments!!!! Hope we get to break bread together one day soon!
One more thing...
by sima on Tue Nov 11, 2008 08:41 AM PSTWhat's Swede?
I also forgot to say I'm glad to learn something to do with parsnip. I always wondered what to do with it. I also recently learned to roast it with soemthing like delicata squash and brussel sprouts. What else?
Question for you
by Monda on Tue Nov 11, 2008 08:39 AM PSTUpon reading your mouthwatering piece late last night, I thought of cooking your favorite Stew soon. God knows I need that warm hug coming out of a dish. But my problem is with the smell of cooking lamb. In other words I am not a lamb person. So, can I use beef in the Irish stew?
(If I must use lamb to get the taste which you described then I would plug my slow cooker outside in the backyard.)
just reading your passionate
by Nel (not verified) on Tue Nov 11, 2008 05:30 AM PSTjust reading your passionate cooking pieces makes me hungry
one thing though, I dont like my veggies all soft and mushy, think I'd drop them in 30 minutes before serving, if that's ok with you chef!
do tell us about the Guinness stew and I'd really appreciate your ideas on marinating fish
cheers
Bah Bah...great to read you again!
by Monda on Mon Nov 10, 2008 11:02 PM PSTShabnam joon your absence was too long but totally understood! Your travels sound very wonderful from here. But I agree that eating your yummy stew at home cannot be replaced by any amount of foie gras in Paris or sailing in Cote D'Azure (even if I haven't done either, I just know!)
One-pot stews are the way to go for me too in winter time. I cook toss-kabob often with beef, leeks, carrots, tomatoes, potatoes, simmering in own juices (+lots of hot green peppers). Or having aabgoosht under a Korsi sounds like a dream! (Especially when it snows.)
Thanks for your advice on cocoa in chilli. I will try it soon. Reminds me of Mole.
I am also awaiting the link to that cookery show. Congratulations to you and your senses!
Irish stew
by greengage (not verified) on Mon Nov 10, 2008 05:14 PM PSTWonder if you made the Irish stew for "come dine with me" traditional Irish stew is made with neck or shank of lamb with bone,fairly thick sliced potatoes,carrots,onions,parsley,seasoning,parsnips and simmered covered in water for ages until it is thickened and the meat tender.Some now add Guinness!congratulations on the win!
First of all, congratulations!
by sima on Mon Nov 10, 2008 12:37 PM PSTI heard about your victory and have been waiting for the link to the show since. How much longer...? I'm dying to see what you made and what the defeated dishes were!
I totally love one-pot meals too. In fact, I am saving the recipes here. But you gotta tell us more, especially about beef and Guiness stew of which we are totally ignorant this side of the atlantic. I've got to try that.
I'm glad you're back and writing. Really, for those of us who have to cook a little more frequently that we like, a little inspiration is a God send. Keep 'em coming girl, you breathe new life into ingredients for me!
Welcome Back!
by Nazy Kaviani on Mon Nov 10, 2008 12:22 PM PSTDear Shabnam:
Congratulations on your win! How fun! I would have voted for you, having seen first hand both your cooking skills and your gracious Iranian hostess qualities! I'm glad those guys spared my wrath by voting for the right contestant!
My favorite one-pot meal: the Iranian abgoosht! Mmmm. I think I will try it soon. Be good and happy and take it easy doostam!