Andy’s magic stew – slow cooking yumminess

We want to entertain you even if we can not be out an about at these times. So, as we can not bring joy to you with our performances or circus skills workshops, we try to say fit, practice our juggling, poi spinning and hula hoop skills. A form of enjoyment that we are able to share is good food we enjoy our self.

Here is the second recipe in our performer’s food series, by Andy our main magician, poi performer, clown and balloon modeller.

Andy’s magic stew:

What you need:


  • white potatoes
  • a pack of quality sausages
  • shallot onions
  • garlic
  • 750ml’s apple cider
  • 1 ltr. veg stock

What you do:


Peel and chop the potatoes into rough cut cubes (not too big but not too small), then cut the sausages into pennies.

Peel the onions and cut them in half.

Add some oil to a pan, peel and crush 3-4 garlic cloves and add them to the oil and start to warm on a low heat.

First add the sausages and seal them, before they turn brown add the potatoes and the onions. stir the content of the pan to make sure everything has a opportunity to mix with the oil, leave for about 3-5 mins before adding the cider.

Stir every 5 minutes to ensure that nothing gets burnt or stuck to the pan. continue this process until the cider has dropped below the level of the food, then start to add the stock raising the fluid level just about the food. repeat this process until all the stock has been added.

Allow the fluid to level to go down until all the food is cooked fully.

This whole dish can take up to 3 hours to cook, some times longer. That gives you some time to practise some juggling, do some magic or spin some poi before you dig in and enjoy this really good performer soul food.

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