48 | CHEF’S COMMENT | CATERING AND HOSPITALIT Y
W:
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"She fitted into my biggest armchair as if it had been built round her by someone
who knew they were wearing armchairs tight about the hips that season." P. G. Wodehouse
Peter Walters, Keele University’s executive chef, warms our chilly autumn nights with a pirate stew
Ahoy me hearties! I
bet you think I’m going on a rant about healthy eating and dieting… well I’m not. I do like the quote though, it makes me think of comfort
food; the sort an aged aunt or comely godmother would push in front of me when I was a lad. As she’d rise she’d almost take the chair with her. Ah comfort food, October is the sort of month for
it really. A month to get a few stolen comforts as the nights draw in, the rain starts to bite and pavements become slippery with leaves. So I’ve searched out a bit of a stew to warm us all up and perhaps we will then be able to model our chairs on our backsides. Speak for yourself I hear you shout! I’ll buy a bigger chair. Booty takes on a whole retro-meaning as I’ve found
a recipe that dates back to pirate days although it has some of the posterior of the beast in it there’s lots of other booty in the form of chicken, cod and duck also included. Could be good in a slow cooker.
Peter Walters Salamagundi or Pirate Stew
500g silverside 2 duck legs 3 chicken thighs 125g cod cheeks Vegetable oil 1 onion, chopped 100g carrots, chopped 100g celery, chopped 6 radishes, quartered 5 garlic cloves, fi nely chopped 20g cloves, ground 5 thyme sprigs 1 rosemary sprig
Serves 6-8 persons
3 4
5
Make a bouquet garni with clove, thyme, rosemary and peppercorn – you could tie it in muslin. Drop it into the pan. Also, add the 1 tsp of cinnamon to the pan.
Pour in all the remaining stock and wine. Make sure all the meat is covered by the liquid. If not
add more wine or stock to cover. Bring to the boil and reduce to a simmer and cook for 2 hours.
After 2 hours of cooking add the chicken and hearts of palm. Cook for a further 30 minutes then
add the cod cheeks and allow to cook for another 15 minutes. Serve with crusty bread. UB
40g peppercorns 1 bot le of red wine 1.1 litres beef stock 250ml chicken stock 200g hearts of palm 1 tsp cinnamon, ground
1
Dice the beef then heat a heavy based pan with oil before browning all the meat (chicken and
duck fi rst then the beef). Take out all the meat and reserve. Add all the chopped vegetables; onion, celery, carrots, radishes. Add more oil if needed. Cook the vegetables for 5 minutes on medium to low heat.
2
Deglaze the bot om of the pot with 300ml of beef stock. Scrape all residue on the bot om of the pan
with a spatula. Add all the meat back into the pan except for the chicken. Add the chicken in the last hour of cooking.
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