Cool slightly, discard the skin and bones, and
slice the meat thickly.
Not exact matches
oh, and for those asking about the slow cooker — simply brown the
meat on the stove, then add the browned
meat cubes, garlic cloves, spices, and a cup of liquid (i also usually add a
thickly sliced red onion) and let it go.
1 tablespoon olive oil 1 large yellow onion, halved lengthwise, cut in thick
slices 3 large carrots,
sliced 1/2 ″ thick 4 celery stalks,
sliced 1/2 ″ thick on the diagonal 8 cups turkey stock (see below) 1 bay leaf 1 tablespoon fresh thyme or 2 teaspoons dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper 4 cups
thickly shredded Swiss chard leaves 2 cups cooked turkey
meat, in large chunks
Nky Iweka's Warri stew Plate of
meat and bell pepper stewImage EXECUTIVE MAMA PUT Image This thick and rich stew was a hit from the first time I made it says Nyk Ingredients: Two red bell peppers (about 550g); seeded and quartered, one large onion (about 200g); peeled and quartered, one small onion (about 60g), peeled and
thickly sliced, one scotch bonnet chilli, about 8g (or to taste optional); four tablespoon fresh thyme; 300 ml groundnut or other vegetable oil.
Cooking apples are good stuffed with a filling such as dried fruits or mincemeat, dusted with sugar, dotted with butter and baked in the oven; chopped for an apple pie or crumble; thinly
sliced for a classic French tarte tatin;
thickly sliced and pan-fried in butter and sugar and served with ice cream; stewed to make an apple sauce for game or rich
meat like pork; grated and added to muesli.