Known in France as poulet cocotte grandmère, this classic chicken casserole carries all the comfort of home. With bacon, rosemary and a splash of chardonnay, the sauce is packed with aroma and richness. Thanks Gabriel Gaté for sharing your family favourite!
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Just as a tagine takes its name from the earthenware dish and paella from its pan, potjie (pronounced ‘poy-ke’) is synonymous with the cast-iron three-legged pot in which it’s made. In African week on the chefs’ Line home cook Agnes Dube wowed the judges with her Zimbabwean goat stew. Served with a fresh cabbage salad and peanut butter rice (yes PB rice!), it’s a winner in winter.
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With a mix of shiitake, enoki, shimeji and oyster mushrooms, this Japanese hot pot has more fungi than a forest floor. The dashi broth is bolstered with oysters, tofu and kuzukiri (dried potato starch) noodles, making kaki nabe wholesome and hearty in equal parts.
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Rich and coconut-y with a citrus cut-through, this Brazilian seafood stew deserves more attention than it currently receives. Known as mariscada, the soup is thickened with manioc (cassava) flour and flavoured hits of chilli and garlic.Serve, as the Brazilians do, with fresh coriander and steamed rice.
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Peanut butter fiends will adore this saucy, spicy mafé. Popular across West African countries, including Senegal, Gambia and Mali, the dish comes in many incarnations, be it with poultry, meat, seafood or simply vegetables. This version from Leanne Kitchen pairs chicken drumsticks, okra and a pantry full of spices. Well, not quite, but it does involved shakes of ground cumin, coriander, turmeric and fenugreek.
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Romesco de peix is a famed fisherman’s stew from Spain’s Catalan region. Always savvy on shortening cooking times, Leanne Kitchen delivers us a quicker version. The vivid-hued soup is flavoured with paprika (smoked and sweet), saffron and dry sherry. The recipe lends itself to any firm white fish – snapper, barramundi, bream, blue eye, bream and monkfish included.
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At first glance, army base stew or budae jjigae might look like a teenager’s attempt at making “dinner”, but in actual fact it’s a 1950’s Korean creation born out of necessity. Please explain? Well following the Korean War, a food shortage led crafty locals to concoct a meal from leftovers of US military bases. Unfamiliar ingredients like hot dogs, cheese singles, baked beans and Spam were incorporated into a traditional gochujang and noodle soup.
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Steak and kidney casserole, what an English classic! Cooking the homely dish on his annual Euro trip, Gabriel Gaté ups the richness stakes with tinned tomato and red wine. Follow in the Frenchman’s footsteps by serving with a crusty baguette.
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Proving that stews needn’t be a meaty affair, this garlicky kale and white bean number is one for your weeknight repertoire. Made in less than 20 minutes, My New Roots blogger Sarah Britton says it’s perfect for time-poor cooks. Darn tasty, too!
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Have we got your attention and your tastebuds? This week,The Chefs' Line is all about African cuisine. Tune in 6pm weeknights on SBS. Check out the program page for episode guides, cuisine lowdowns, recipes and more.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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