Adam Liaw’s Chicken Veloute Stew

Serves: 4

I am a big fan of Adam Liaw.

Since Masterchef fame, he has stepped it up big-time.

His Twitter account is very funny, he writes recipes for Fairfax Media and others, he travels extensively to cook and he serves up some really good dishes.

His food is obtainable and he writes ordinarily (in a good way) about it so that mugs like us can really feel his sentiment towards it… and the background to it.

This recipe is a really comfortable one and you only need to glance down the ingredients to know why.

You keep layering the vegetables and in the end, you have a whole dinner, starting with your chicken and ending with your broccoli and beans.

It is a Sunday-night sort of thing and with a bottle of red, some music and the lights down, it really is a great way to end the weekend.

Nat and I speak from experience!

(Note: the original recipe called for chicken wings… we are a breast and thigh family only, so I have updated the instructions below to reflect how we did it. Plus a few small changes to how the vegetables were prepped.)

Ingredients

8 chicken thighs, sliced
100gm butter
2 cups button mushrooms, halved
4 thick rasher bacon, cut into lardons
1 brown onion, sliced
1/2 cup flour
1/2 cup white wine
1 1/2 liters chicken stocks
2 bay leaves
4 sprigs thyme
1/2 small cabbage, roughly shredded
3 carrots, chopped
1/2 head broccoli, separated into florets
Handful of green beans, tailed
100ml pouring cream

Method

  1. Heat a little of the butter in a large saucepan over a medium-heat. Fry the chicken thighs until well browned though not yet cooked through; set aside. In the same saucepan, fry the mushrooms until well browned and set aside.
  2. Add the bacon and fry until browned, then add the onion and remaining butter and cook until the onions soften.
  3. Add the flour and cook, stirring for 3 minutes until a roux forms. Add the wine and chicken stock, a little at a time, stirring constantly to remove any lumps from the roux until you have a thick sauce. Season with salt and (white) pepper. Add the bay leaves, thyme, cabbage and carrots, reduce the heat to a simmer, then cover and cook for 20 minutes.
  4. Add the sliced chicken thighs to one section of the pot. Add the mushrooms to another section. Simmer for 5 minutes, then add the broccoli and beans in their own sections. Simmer for a further minute and then taste and adjust for seasoning.
  5. Pour the cream over the stew and serve.

Turmeric fish skewers and garlic greens

Turmeric fish skewers and garlic greens

Serves: 4

My respect for Adam Liaw grows with every recipe of his I have cooked.

He is grounded and his recipes have always been excellent including that they are more than achievable on any given, adventurous weekday night.

I have a bunch lined up to cook and I really can’t wait.

This recipe is no different.

It is super healthy, really easy to prepare and really quite exciting for a Monday night when we had it.

Double it and you have a great Tuesday lunch on your hands and a great start to the week.

Ingredients

½ cup (fat-free) Greek yoghurt
½ tsp ground turmeric
1 tsp ground coriander
¼ tsp chilli powder
½ tsp salt
¼ tsp ground black pepper
600g ling fillets, cut into 5cm cubes (or another firm white fish)
2 tbsp olive oil
4 cloves garlic, sliced
2 spring onions, sliced
1 bunch broccolini, cut into 5cm lengths
½ bunch spinach, cut into 5cm lengths
1 small bunch kale, torn into bite-sized pieces
Lemon wedges, to serve

Method

  1. Heat a grill/griddle to very high, or a barbecue until it’s very hot.
  2. Combine the yoghurt, turmeric, coriander, chilli powder, salt and pepper and coat the ling fillets in the mixture. Set aside for 10 minutes then thread the fish onto soaked skewers and cook, turning occasionally, until the fish is cooked through, about five minutes.
  3. Heat a large frying pan over a high heat, add the olive oil, garlic and spring onions, and fry until fragrant.
  4. Add the broccolini and fry for about three minutes, then add the spinach and kale, season with lots of salt and pepper and fry for a further two minutes, stirring well.
  5. Arrange the greens on a platter and top with the fish skewers. Serve with lemon wedges.

Adam Liaw’s Walnut and Watercress Salad

Serves: 4

This is a really wonderful salad. So good in fact, that Nat wants to bottle the dressing for friends.

The nuttiness of the walnut with the freshness of the watercress and mint is special.

Even the boys hoovered it up.

Sophisticated, clean, healthy and fresh.

A must do.

Ingredients

½ cup peeled walnuts*
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil
1 tsp honey
1 tsp Dijon mustard
2 anchovy fillets (or ½ tsp salt)
1 bunch watercress, picked and washed
1 cup loosely packed mint leaves

Method

  1. Place half the walnuts in a small food processor with the vinegar, olive oil, honey, mustard and anchovies (or salt), and process to a smooth dressing.
  2. Toss the watercress, mint leaves and remaining walnuts in the dressing.

* Toast the walnuts – either in the oven or in a pan – until darkened and the skins are starting to flake. In a kitchen towel, rub the nuts together until the skins separate and then in a colander, shake to separate the skins from the nuts.