Well spiced and rich stews

Sauté pan no. 0250, 0250T, 0285T, 0130 S, 0610WB
Stewpan no. 0300, 0310, 0400, 0410, 0510

Chicken pot with lemon

4 portions

Ingredients:
450 g of chicken, leg fillet
1 tbs of butter
1/2 tsp of salt
2 pinches of pepper, freshly ground
2 1/2 dl single cream
1 chicken stock cube
1 tsp of Japanese soy
1 tbs of honey
4 stalks of celery, in bits
1/2 lemon, zest and squeezed juice

Decoration:
1 tbs of lemon, zest
1 tbs of fresh rosemary, chopped

Preparation:
1. Split the pieces of leg fillet in the middle. Brown the bits in butter in a frying pan. Season. Pour the meat into a pot.
2. Add single cream, broth cubes, soy, honey, celery and lemon. Leave it to simmer for approx. 10 mins. Check that the meat juice is colourless.
3. Flavour and garnish with lemon zest and rosemary. Serve with rice and lettuce.

Beer stew with mushrooms

Sauté pan no. 0250, 0250T, 0285T, 0130 S, 0610WB
Stewpan no. 0300, 0310, 0400, 0410, 0510

4 portions

Ingredients:
500 g of bone free shoulder of veal or pork
1 onion, in thin wedges
2 tbs of butter
1 tsp of salt
2 pinches of pepper, freshly ground
1 tsp of thyme
2 dl of ale
1/2 dl of blackcurrant jelly
1 dl of medium fat cream
1 tbs of concentrated veal stock
1 tbs of soy
1 tbs of cornstarch
100 g of chanterelle or mushrooms, cut up
5 scallions, coarsely cut

Preparation:
1. Dice the meat into 3 x 3 cm bits
2. Brown the diced meat and onions in butter in a frying pan. Pour them into a pot.
3. Flavour using salt, pepper and thyme. Dilute using ale. Leave to simmer for approx. 30 mins.
4. Add blackcurrant jelly, cream, veal stock and soy. Thicken the stew using cornstarch mixed in some cold water. Bring to the boil.
5. Fry mushrooms and scallions in a bit of butter and add it to the pot. Serve with boiled potatoes and broccoli.