I've googled & hunted, & found out 2 things...
1 - Stufat is NOT a chicken stew
2 - I can't find anything like mum used to make!!
Anyway, what I do know is roughly how it's made - but although I've tried several times, I just can't seem to get it the same.
So.... you take chicken pieces - skinned, on or off the bone... brown them, add to pot.
Peel some spuds & into pot
Add carrots & peas, onions, and any other veg you like.....
a LARGE tin of big fat processed marrowfat peas..... (has to be these peas - they turn the chicken green - sounds awful, tastes delish!)
Then, in a frying pan & a trace of olive oil, you fry a tin of tomato puree.... the longer you can keep the puree frying, the better apparently.
Add to pot & 'wash' the puree pan with boiling water also adding to pot....
No stock, just cover with water..... then cook on the hob very slowly.... tastes better the following day though..... The 'gravy' is a golden colour, with globules of red from the fried puree, & as I said, green chicken!
Unfortunately, Mum wrote down her recipe & it was in one her of cook books that stepdad gave away when mum died
Anyone know what this recipe could be? I'm missing something, somewhere... it's nearly right, but not nearly enough!
My nan had a 'lady' from hungary who lived in & did the cooking - mum said she learnt this from her, but I'm damned if I can find anything like it
Julie.
