Vegie stew with Fennel! (Recipe)
I received a Fennel in my 'aussie farmers direct' veggie box. I had not eaten Fennel before so this is what i made with it :)
Ingredients:
1 large fennel
1 large red onion
drizzle of olive oil
4 small potatoes
4 small carrots
sliced mushrooms
pumkin
head of broccolli
halt a red capsicum (pepper)
some frozen spinach
1 can of chick peas
2 cans diced tomatoes
1 teaspoon mustard powder
2 teaspoon curry powder
a shake of worcestershire sauce
black pepper
2 tablespoon stock powder
water
flat leaf (italian) parsley.
* put it all in a slow cooker (crock pot) and let it cook for around 3-4 hours.
Tuscan White Bean and Kale Soup Ribollita
This Tuscan white bean and kale soup is a hearty variation of the very famous ribollita, a classic Italian recipe usually made with stale bread. My vegan-friendly version has the bread on the side, ready to be dunked in the delicious broth!
Full recipe at:
Sausage, Fennel, and White Bean Stew
This is the ultimate Roasted Chicken Tomato Bean Stew Recipe - Glen & Friends Cooking
Roasted Chicken Tomato Bean Stew Recipe - Glen And Friends Cooking
This is a one pan chicken dinner recipe that we've been making for years... and over the years the recipe has changed slowly as we make improvements and additions. So today we re-make this roasted chicken thigh dinner recipe, cooked over a tasty bean and tomato stew, the way we make it after 10 years of recipe evolution.
Ingredients:
Oil for frying
6 skin on chicken thighs
Salt and pepper to taste
5 mL (1 tsp) oregano
5 mL (1 tsp) red pepper flakes
5 mL (1 tsp) fennel
45-60 mL (3-4 Tbsp) tomato paste
3-4 garlic cloves crushed
5-10 mL (1-2 tsp) anchovy paste
250 mL ( 1 cup) white wine
1- 596 mL can of tomatoes
2- 398 mL cans of beans
1 head of broccoli
Method:
Pre heat oven to 220ºC (425ºF).
In an oven proof pan heat some oil and brown the chicken on both sides.
While the chicken is browning, grind the spices together in a mortar and pestle.
Remove chicken from pan and then add in the tomato paste.
Fry the paste until it thickens and gets a deeper red colour, then add the anchovy paste and the wine.
Cook until the wine reduces by about ⅔.
Add the tomatoes, beans, broccoli and 1/3 of the spice mix to the pan.
Stir it all together, and then place the chicken skin side up on top of the mixture.
Sprinkle with remaining spice mix and place in the oven.
Cook until chicken is cooked through and the skin is crispy.
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Two sheet-pan pasta sauces | roasted grape tomatoes, white bean & fennel
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***ROASTED GRAPE TOMATOES RECIPE, SERVES TWO***
1/2 lb (227g) pasta (I like orecchiette for this)
1 pint (about 12 oz, 340g) grape or cherry tomatoes
1 shallot
2-3 garlic cloves
1 fresh chili (very optional)
1 stick rosemary (very optional)
fresh basil for garnish
parmesan or pecorino cheese for grating
salt
pepper
olive oil
Get your pasta boiling in salted water and get your broiler (grill) heating to maximum.
Cut all the tomatoes in half and throw them on a sheet pan. Peel and slice the shallot (I like 1/4 circles) and put them on the sheet pan. Peel and coarsely chop the garlic (if it's super fine it's likely to burn), pick and chop the rosemary, seed and slice the chili if you're using it, and put all that on the sheet pan. Drizzle everything with olive oil, season with salt and pepper.
Put the pan right under the broiler for a few minutes, just until the tomatoes start to brown. Drain the pasta. You then have two options...
Option #1 is combine the pasta with the roasted veg in a pot, tear in the basil, drizzle in some fresh olive oil and stir to combine everything. Put it on a plate and grate on cheese.
Option #2 is to put all the roasted veg in a sieve and use a wooden spoon to grind it through until all you have left in the sieve is skins. I do this directly over the drained pasta so the strain sauce falls on top of it. To make it look a little nicer, you could stir back in a few of the chunks from the sieve. Tear in the basil, drizzle in a little fresh oil, put it on a plate, grate on cheese.
***WHITE BEAN AND FENNEL RECIPE, SERVES FOUR***
1/2 lb (227g) pasta (I used casarecce in the video, but penne would work great)
1 bulb fennel
1 head radicchio
1 15.5 oz (439g) can cannellini beans
caraway seeds
chili flakes
parmesan or pecorino cheese for grating (optional)
1 lemon (only use this if you're skipping the cheese)
salt
pepper
olive oil
Get your pasta boiling in salted water and get your broiler (grill) heating to maximum.
Cut the stalks off the fennel and set them aside. Stand the bulb up and cut it in half, then slice the halves as thin as possible. Put them on a sheet pan. Peel any wilted outer leaves off the radicchio and slice of the root end, being careful to leave as much of the core as possible to hold the leaves together. Cut it into wedges and put them on the pan. Drain and rinse the beans and put them on the pan.
Drizzle all the veg with olive oil and sprinkle over salt, pepper, chili flakes and caraway seeds. Put the pan right under the broiler for a few minutes, just until things are starting to brown — beware the beans might start to explode.
Drain the pasta and throw it onto the sheet pan with all the veg. Pick the green fronds off of the fennel stalks, chop them up and throw them on the pan. Drizzle on some fresh olive oil, and if you don't plan to garnish with cheese, juice on the lemon. Toss to combine. If you didn't use the lemon, grate cheese over the finished plates.
Moroccan inspired Chickpea Stew Recipe | EASY ONE POT MEAL IDEA!
LEARN HOW TO MAKE AN EASY MOROCCAN CHICKPEA STEW RECIPE
LAY HO MA!! I absolutely love one pot recipes. Not only is this stew easy to make, it's incredibly delicious! Join me in this episode and learn how to make an easy vegan moroccan chickpea stew. Let's begin.
Ingredients:
3 red onions
5 pieces garlic
1 large sweet potato
3 tbsp olive oil
2 tsp cumin seeds
1 tsp chili powder
1 generous tbsp sweet paprika
1 tbsp cinnamon
few sprigs fresh thyme
2 cans 400ml chickpeas
1 800ml can San Marzano whole tomatoes
1.6L water
3 tsp pink salt
2 bunches of collard greens
1/4 cup sweet raisins
few sprigs fresh parsley
Directions:
1. Dice the onions, finely chop the garlic, and peel and cube the sweet potato
2. Heat up a stock pot on medium heat. Add the olive oil
3. Add in the onions and garlic. Then, add in the cumin seeds, chili powder, paprika, and cinnamon
4. Give the pot a good stir and add the thyme
5. Add in the sweet potato and chickpeas. Stir well
6. Add in the tomatoes and crush to release it's juices
7. Pour in two tomato cans worth of water
8. Add the pink salt and stir well. Turn up the heat to bring to a boil, then simmer on medium for 15min
9. Remove the leaves from the collard greens and give it a rough chop
10. Add the greens into the stew along with the dried raisins
11. Transfer 3 cups of stew into a blender and blend on medium high
12. Pour the blend back into the stew and give it a good stir
13. Plate and garnish with freshly chopped parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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