Chicken Style Stew and Vegan Yorkshire Pudding

Chicken Stew Title screen

Ritual: Made with love
Character: Comfort food at it’s finest.
Essence: Tastes like mother used to make.

Yields: 6 - 8 Servings

Ingredients

Instructions

Mix the Yorkshire pudding batter following the measurements of the Vegan Recipe Club recipe. Pour the batter into a jug and allow to rest.

Fill a kettle full of water (approx 2 litres) and bring to the boil.

Peel and dice the swede and place in a deep, heavy-bottomed stockpot. Carefully pour over the boiling water and return to a rolling boil for 20 minutes.

Whilst the swede is boiling peel and dice the carrots, potatoes and onion. Finely mince the garlic.

Once the swede has boiled for 20 minutes add the carrots and continue to boil for a further 20 minutes.

After 20 minutes add the potatoes. Rinse the pearl barley thoroughly and stir into the pot. Allow to boil for a further 10 minutes then reduce to a simmer for approx 50 minutes or according to packet instructions.

Preheat the oven to 220C / 200C Fan / 425F / Gas Mark 7

Once the pan has reduced to a simmer (approx 1 hr in) add the onions and garlic.

Whilst simmering add the stock cube, smoked paprika, herbs and red wine and stir thoroughly.

Towards the end of cooking (approx 90 mins in) when the vegetables are tender, the stew has thickened and the barley is still slightly chewy add in the chopped spring onions, Quorn pieces, frozen peas and gravy granules and continue to cook until done.

Put the baking pan in the hot oven to heat up for 10 minutes before adding the vegetable oil and quickly returning to the oven.

Add 2 Tbsps cold water to the rested batter and whisk briskly.

Heat the oil for at least 10 minutes until shimmering, remove from the oven, closing the door as quickly as possible. Drip 1 drop of batter into the oil, if it's hot enough it should splutter. If it's ready quickly pour the batter into each hole, filling each to only 1/3 - 1/2 full. Return to the oven as quickly as possible. If the oil did not splutter return the tray to the oven for a further 5 minutes before proceeding.

Do not open the oven door again until the Yorkshires are cooked, risen and golden brown. This will take approximately 17-25 minutes depending on your oven. Keep a close eye on them through the door.

To assemble place the Yorkshire pudding or two in a bowl and spoon over the stew.

Serve with buttered, mustard cabbage and a spoon.