Lea Hogg

This is literally a whats-in-the-fridge stew using seasonal fresh vegetables. You will need a kilo of vegetables to every 500g of meat used. Add a grain or pulse and the result is a great home cooked meal that can be prepared the day before as it improves when left overnight in the fridge. It is such a good feeling to know you have a meal waiting for you after a day at work.

For my stew today I have used :

500 g skinless chicken breast
1 tablespoon olive oil
1 onion, sliced
1 small broccoli head, cut up into large pieces
1/4 cauliflower, but up into small pieces
1 chayote, peels and chopped
Handful of chopped parsley
1 spoon chopped fresh sage leaves
1 large clove garlic, minced
3 chopped carrots
3 potatoes, chopped
2 liter chicken or vegetable stock or use water
150g pearl barley
1 glass wine
1 teaspoon ground coriander
2 cans chopped tomatoes
salt and black pepper to taste
Parsley, chopped to garnish

Heat the oil in a large stock pot over medium heat. Cook onions until transparent, add the chicken, then the rest of the vegetables (not the tinned tomatoes) and herbs. Add the wine, stir and after 5 minutes add the stock or water.
Bring to a boil, reduce heat and cover. Cook for 30 minutes. Then stir in barley and chopped tomatoes. Stir cover, and simmer 20 minutes. Check that the vegetables and barley are cooked. Do not let the liquid dry up, add more if necessary especially if you are going to eat it the next day as the barley will keep soaking up the juices overnight.

Season to taste if required. Heat up when ready to use.