Brocks Cream Stew from mewtwo strikes back
Hello lovelies! As promised with the start of this blog I’ll now share this wonderful recipe!
Will need a large soup pot makes enough for 8 bowls
1 half a large daikon radish ~peeled and cubed
3 russet potatos ~peeled and cubed
2 Chinese carrots (regular carrots work fine too but then you’ll need 4 )
3 cloves of garlic ~ minced
1 broccoli~ cut to bite size pieces
4 chicken cutlets with the skin on! ~ cubed
Half a white onion ~ minced
3ish cups of milk (can go a bit over that’s ok)
2 cups Cheeeeeese I like sharp cheddar but whatever your taste is that’s fine ~ shredded or tiny cubes work best
Then salt and pepper for taste
1) heat some oil in the bottom of your pot, lightly saute the onions and garlic until softened but no browned. Added chicken until cooked over high heat.
2) add potatos, daikon, carrots and water mixed with the stock power. Bring to a rapid boil on high heat then turn down to low for a simmer.
3)in another smaller pot prepare the Roux, melt the butter over medium low heat. Add a splash of milk (maybe half a cup) and the flour. Sprinkle cheese in now and again so it melts. Whisk it all together slow. But no too slow or it’ll clump. Gradually add the rest of the milk and cheese until it’s creamy and yummy. Don’t worry if starts to clump just add a bit more milk. Add a pinch of salt an pepper to it
4) add the Roux to the stew! Careful not to splash and burn yourself!! Add the broccoli and bring to a soft boil once again till the broccoli gets softer. Taste and season as desired.
5) serve warm with buns!!
Personally I like extra garlic and some soy sauce to add a little more flavour and salt but make it to your Taste! A soft boiled egg also would be yummy on top!
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