April 2, 2020 By Nanette Hebdige
April’s fool 2020 brought no horseplay or tomfoolery. None of us where goofing around. This are somber times and we’re all plagued with worry
When we’re stricken by something of cataclysmic proportions, just as with the attacks of 9/11, it makes us come together in solidary with Hope and Faith. Unable to socialize, isolated to ward off this invisible killer, the lack of human contact preys on our fears, as we’re social animals and need one another to provide solidarity and comfort.
Currently, we’re all feeding something, and I’m not just taking about our stomachs. Some have children at home for the long sojourn that need love and home schooling. Some of us only have our four-legged friends that are wondering how they ever got so lucky to have us home all day. And for the childless and pet-less, there are lots of plants to nourish and books to read.
Endeavoring to keep things light – cooking/eating always becomes the go-to. We’re all trying to alleviate boredom and most probably have binged on Netflix and Prime ad nauseum. What better time than now to slap on an apron and keep those culinary juices going? Even if you are alone, it’s the perfect time to practice, hone your cooking skills and continue developing your palate. So, put aside that bowl of popcorn and head over to the kitchen.
Use whatever there’s at hand and ditch the recipe. In this case it’s smoked chicken sausages (similar to kielbasa) potatoes and some other veg.
Most sausage stew-like creations involve some cabbage, as that is a common ingredient. In this case the use of paprika, onions, tons of garlic, together with the humble spud and sausage, creates a surprisingly rustic and epic dish.
SAUSAGE AND VEG STEW
½ onion – chopped
5 cloves of garlic – sliced
1 TSP smoked sweet paprika
2 TBSP of APF (all-purpose flour)
4 sausages – sliced into rounds (whichever you have at hand)
Carrots (fresh or frozen)
2 TSP tomato paste
½ TSP ground cumin
2-3 bay leaves
5 med sized potatoes – peeled and cut into med sized cubes
1 TBSP ACV (apple cider vinegar)
½ TSP Aleppo pepper or a pinch of red pepper flakes
¼ cup of wine (red or white)
2½ cups of stock or water with some chicken bouillon
½ cup of frozen peas
1 TSP of chicken bouillon
In a frying pan, add a little olive oil and sear the sausage slices for some color and added flavor. Remove to a bowl. In the same skillet, toss the cubed potatoes and fry them till they also acquire some color. Add to the bowl.
In a deep sided skillet, add some oil. Sweat the onions and garlic with a pinch of salt. Cook till almost translucent. Add the paprika, Aleppo pepper, cumin, tomato paste and cook for about 1 minute until aromatic. Add the wine and evaporate the alcohol for a few minutes.
Incorporate the flour and stir for about 1 minute to cook out the raw flour taste.Add the stock slowly and whisk till slightly thickened. Add the potatoes, carrots, sausage, bay leaves, the chicken bouillon and fresh ground pepper.
Cook for about 30/35 minutes till thickened and the potatoes are tender. Add the peas and the vinegar and cook for another minute.
Serve in bowls with a dollop of sour cream and a sprinkle of smoked paprika and some chopped tomatoes.
It keeps the refrigerated for about 4/5 days and if the sauce has overly thickened in the fridge, it can be thinned with a bit of water or stock.