Salamagundi (Pirate Stew)
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Salamagundi (Pirate Stew)
This is an old recipe that I have adapted to foods for popular now - deliberately leaving out the pigeons and the squirrels. You could add chicken or pork sausages. It could also further be adapted for your Slow Cooker, adding the peas or whatever vegetables you preferred in the last 1/2 hour of cooking. Try it, tweak it, use lamb neck instead of veal. A handy recipe when you due for a shop and have to rely on pantry and freezer.
Ingredients
Serves: 4
- 1kg Veal Neck (best end of neck)
- 1/4 cup plain flour
- 10g dry mustard
- 10g salt 'n' pepper seasoning
- 2tbs olive oil
- 1tsp minced garlic
- 2tbs brown onion jam
- 4 rashers rindless bacon (roughly chopped
- 300ml water
- 1 cup frozen peas
- 1tbs baby capers in brine
Directions
Preparation:20min ›
Cook:1hour30min ›
Ready in:1hour50min
- Preheat oven to 160c.
- Cut veal neck into neat even pieces.
- Mix flour, mustard, salt 'n pepper seasoning in a shallow bowl. Coat the veal in seasoned flour.
- Heat oil in pan and lightly seal veal neck, cooking in batches and placing into a casserole dish.
- Add garlic and bacon to pan, fry gently 2-3 minutes. Add capers and brown onion jam. Mix left over seasoned flour with water and add to pan. Stir on low heat 1-2 minutes.
- Pour mixture over veal necks in casserole dish. Place in oven with lid on for 90 minutes. Add the frozen peas (or vegetables of your choice) in the last 1/2 hour of cooking. Serve with potatoes & cabbage.
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