3 unique, global stews from chef Jon Ashton
Warm up winter with great recipes from Barbados, France and Liverpool
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Jon Ashton’s global stews Jan. 9: The celebrity chef cooks up warm, hearty one-pot meals that are perfect for those cold winter nights. Today Show Kitchen |
Recipes from TODAY |
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There is a touch of magic in the scent of a gently cooking stew drifting through the kitchen on a wintry day. One of the oldest methods of cooking — nothing will take the chill off your bones like a bubbling hot stew on the stove that will warm your hand, heart, and soul.
Every culture seems to have a stew of their own. The Italians have cioppino, the Greeks have fasolada, Mexicans have barbacoa, and Louisiana has gumbo. Chef Jon Ashton shares his favorite stews from across the globe — Drunken Rum Punch chicken stew from Barbados, lamb scouse from the Beatles' Liverpool and France's ratatouille:
INGREDIENTS
Season chicken with salt and pepper and lime juice.
Sauté vegetables and chicken until chicken turns white, add juices, sugar and Mount Gay Eclipse Rum and stew for 1-2 hours.
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Northern Europeans first brought scouse (what was then called labskause) to England. Over the years its name shortened to scouse.
INGREDIENTS
Preheat the oven to 325 F.
Sear lamb and beef cubes quickly in an iron skillet, turning often over high heat, in a little oil. As meat begins to brown, add onions, and cook for 5 minutes. Stir often.
Pour into a casserole and add all other ingredients (except salt and pepper).
Add enough hot water to just cover all ingredients.
Cover with lid and cook in the center of the oven for approximately 4 hours.
Taste and add salt and pepper as necessary.
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Ratatouille originated in present-day Nice, in France. The word ratatouille comes from "touiller," to stir. One of the best ways to make this is to cook the vegetables separately and then mix them together at the end.
INGREDIENTS
Cook onion and garlic in olive oil over low heat, until onion softens.
Cook aubergines, courgette, and peppers separately in a little olive oil until tender, then add all to the large pan with the onion and garlic, turning the heat up a little.
Stir in the tomatoes and cook the mixture and continue cooking for 5 minutes.
Stir in the oregano, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute.
Finally, just before taking off the heat, stir in the basil and combine the mixture well. Serve with a freshly baked French baguette. Voila!
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