Tuscan Wild Boar Stew

I love all the Wild Meats with their rich mysterious flavours and Wild Boar is probably my favourite. Maybe because I am a Boar in Chinese Astrology. Maybe I just like things that are a little bit different, a little bit special. Wild Boar is becoming more and more popular in the UK and some good Butchers will sell it when it is in season. However I get mine from an online Organic Frozen Meat Butcher named Farmers Choice.

So here is my Recipe for a hearty Tuscan Wild Boar Stew.

Ingredients:

(serves 4 @ 7 Weightwatchers points)

500g Wild Boar, diced, marinated in 300ml Italian Red Wine overnight

2 Onions, sliced

1 Garlic Clove, squished

2 Bay leaves

10g Dried Porchini Mushrooms, soaked in warm Water for 30 minutes

1 Carrot, cut into small chunks

1 Celery Stick, cut into small chunks

1/2 tsp Dried Thyme

3 Juniper Berries

1/2 tsp Dried Savoury

1 tbs Olive Oil

1tbs Flour mixed with a little Water

Remove the Meat from the Marinade, but reserve the Marinade for later use. Pat the Meat dry with some kitchen paper.

Heat the Olive Oil in a heavy based pot/pan and brown the Meat in batches, so the pan doesn't overcrowd and the meat has enough room to get a nice colour. Once done, return all the Meat to the pot and add the Onions, Carrot, Bay leaves, Garlic, Juniper, Herbs and season with Salt and fresh Ground Pepper.

Sauté all this for a little while before adding the reserved Red Wine marinade. Also add the Porchini Mushrooms including the Water they have been soaking in. Take care though, right at the bottom a little gritty dirt may have collected, leave this behind and discard.

Bring everything to a simmer and check the seasoning.

Now stir in the Flour slurry, cover nd place in the Oven at 150C for 2 hours.

Traditionally this dish is served with Polenta, but I have made a Cannellini Bean and Potato Purée and some Vegetables to accompany my Wild Boar.

Caldeirada de Peixe (Portuguese Fish Stew)

I like the way I am getting to know my butcher, fishmonger, green grocer and off licence person in this area of Brighton that I live in. I don't know their names, but just being recognised and having some small talk while shopping for my goods makes it all the more fun.

This is one of those fresh from the local market dishes. 

Ingredients:

(serves 3 @ 5 WW points each)

300g mixed Fish Filets (any kind that is fresh on the market), cut into generous chunks 

200g new Potatoes, chunky cut

1 large Onion, roughly chopped

5 Garlic Cloves, chopped

1 yellow Pepper, roughly sliced

1 tin of chopped Tomatoes (400g)

2 tsp Olive Oil

150ml White Wine

2 Bay Leafes

2 Cloves

a pinch of Nutmeg

a pinch of Saffron

1 deseeded red Chilli, finely chopped

chopped Parsley to garnish

Soak the Saffron strands in a little warm water to release its colour and flavour.

Then start by heating the Olive Oil in a heavy based pan and sweat the Onion, Garlic, Potatos, Peppers, Bayleaf, Cloves and Chilli for about 5 minutes, stirring gently all the time. They are just meant to sweat but not brown.

Add the Tomatoes and Saffron to the Stew and check the seasoning.

Simmer on a very low heat for about 50 minutes (or until the potatoes are cooked through), stirring gently every now and then to avoid things sticking to the bottom. After that nestle the fish amongst the stew and continue to cook gently for another 20 minutes. Do not stir anymore but shake the pan gently once or twice so not to break up the fish.

Finally sprinkle the chopped parsley over and serve :-)

Bon Apetit!