I found the original recipe I was given rather sweet, so I have reduced the amount of honey in the recipe here. I’m currently trying out all sorts of recipes with potato in, if you hadn’t noticed.
- 1 can of borlotti beans
- 4 tbsp olive oil
- 2 onions, finely sliced
- 8 cloves of garlic, chopped
- 2 carrots, 1cm dice
- 1 tbsp tomato paste
- 4 dried chillies, crushed
- 1/2 tsp mild dried chilli flakes
- 2 medium potatoes, cut into 1cm cubes
- 1 tbsp dried basil
- 1/2 tsp salt
- juice of half a lemon, about 2 tbsp
- a good grind of black pepper
- 1 tbsp honey
- flat-leaf parsley, chopped, to serve
- Heat the oil over a medium flame, and fry the onion, garlic and carrot for around ten minutes. Keep stirring so that the vegetables don’t catch.
- Add the tomato paste, chillies and chilli flakes, and cook for a minute.
- Add the borlotti beans, potato, dried basil and salt and cook for a few minutes to heat everything through
- Add 500ml boiling water and the lemon juice, and simmer for around twenty minutes until the potato is cooked.
- Add the black pepper and honey to taste, and stir the parsley through. Leave the stew for around ten minutes before serving, to allow the flavours to mingle.
This is a delicious vegetarian stew, it reheats well, and is very forgiving with variations on the vegetables.
- 4 tbsp vegetable oil
- 2 cloves of garlic, crushed
- 2 slices of fresh ginger, peeled and crushed
- 2 large potatoes, peeled and cut into 4cm cubes
- 1 pack of green beans, sliced into 4cm lengths
- 2 carrots, cut into 4cm batons
- 1 punnet of mushrooms, cut into 4cm chunks (or whole if you picked the right size at the shop)
- 4 tbsp dark soy sauce (Chinese Soy Sauce)
- 4 tsp sugar
- 2 tbsp dry sherry or shaohsing wine
- Heat the oil in a large pan, medium to high heat, and when it is hot, add the ginger and garlic, fry for around 15 seconds.
- Add the potatoes, beans and carrots, and stir for another minute.
- Add the mushrooms, and fry for another minute.
- Add around 500m boiling water, the soy sauce, sugar and wine, and bring back to the boil. Cover, turn the heat down low and simmer for around twenty minutes.
- Remove the cover and turn the heat up, boiling the sauce down, stirring gently as you go. You are aiming to get down to a thick gravy-like sauce which coats the vegetables.
- If you want to prep ahead and reheat for after work, leave a little more sauce, so that this boils down as you reheat it.
This stew is so tender, so tasty, and so simple. Tonight we served it with mashed potatoes, but it is also great with dumplings.
- 1.5 kg neck of mutton or lamb, chopped
- 3 tbsp mild paprika
- 1 tbsp cumin seeds
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tbsp flour
- 2 onions, peeled and chopped
- 3 tbsp olive oil
- 500ml stock
- Juice of 1/2 lemon
- chopped parsley
- Check the meat over, remove any excess fat or loose bits of splintered bone. I leave the neck chops with the bone in.
- Mix the spices, salt and pepper, flour and meat together in a container, seal it and keep it in the fridge until you are ready to cook; this could be overnight, but don’t worry if you forget and don’t have so much time.
- Heat the olive oil in a large casserole pan, and gently fry the onions until they are soft.
- Add the meat and heat through, before adding the stock. Bring to the boil, cover and simmer for 2 hours or so. This can be done in the oven, temp 130 C
- Once it is cooked, add the lemon juice (which is optional) and serve garnished with chopped parsley.
- If you want dumplings, mix 225g self-raising flour with 110g suet and chopped parsley, and add enough ice-cold water to make a loose dough. Make balls of dough about the size of walnuts, and drop them into the stew. Let them cook for around 20 minutes.
Delicious. Also, adaptable. You can swap around the stock, add wine, add a few herbs such as bay leaves and oregano, add sliced potatoes for the last hour of cooking instead of dumplings.
I made this with some odd cuts of mutton from the freezer, I had about 1kg of meat, including some ribs and other odds and ends. I started with a recipe from Original Flava for Curry Goat, and scaled up the ingredients. There’s actually several versions on their website, so I didn’t feel so bad adjusting it to fit what I had. I made the main part of the stew the night before I needed it, but because the ingredients needed marinaded, I actually started the prep on Tuesday for a meal on Thursday. The actual cooking part is very easy, and the end result is very very tasty, and quite hot.
The other thing that would be good to get ahead of starting is some scotch bonnet pepper paste, ground allspice and Caribbean curry powder, which is quite mild. They are all available online.
- 1kg mutton, cut into chunks about 3cm across
- Caribbean curry powder – around 3 tbsp
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2cm ginger, chopped
- 1 tsp ground allspice
- 1 tsp turmeric
- Vegetable oil
- 1 large onion, chopped
- 3 cloves of garlic, chopped
- 3 cm ginger root, chopped
- 1 can of coconut milk (I only had around 300ml, not a full can, it was still delicious)
- 300ml vegetable stock or water
- 3 spring onions, chopped
- 1 heaped tsp dried thyme leaves
- 6 small waxy potatoes, cleaned and cut into chunks
- 1/3 tsp scotch bonnet chilli paste
- If you wish, add chopped tomatoes. I added two ripe tomatoes that were minding their own business in the vegetable rack.
- Chop the meat, leave bones in. In a large container with a lid, mix the mutton with 1 tbsp curry powder, salt, pepper, allspice and turmeric, and leave to marinade in the fridge overnight.
- The next day, heat 2 tbsp vegetable oil in a large pan and add a tablespoonful of curry powder. Fry the meat in batches, and set the browned meat aside in a bowl.
- Check there is enough oil in the pan, and the fry the onion over a medium to high heat, until it is beginning to brown, and then add the ginger and garlic. Continue to cook for another couple of minutes
- Add a little coconut milk and the scotch bonnet paste, mix it in and then add the mutton back into the pan. Stir it all together and then add the rest of the coconut milk, tomatoes, another 2 tbsp of curry powder, thyme and stock, and then cook the stew in a slow oven, around 150C for 2 hours. Once this step is complete, you could freeze the stew or put it in the fridge ready to finish the cooking later.
- Add the potatoes and the sliced spring onions, and simmer for another 30 minutes, until the potatoes are cooked.
This stew is one of those that benefits from being eaten the day after, as the flavours mingle together. Serve with rice.
There are lots of delicious vegan and vegetarian dishes on Original Flava, introduced to me by my daughter’s mother-in-law. Some of the ingredients used are not readily available locally, but there are some substitutions and good options still. I have ordered some scotch bonnet paste online, and for the rest, I’ve stuck to recipes that I can adapt to local ingredients.
- 200g butternut squash, peeled and cut into large chunks
- 200g sweet potatoes, cut into large chunks
- 200g small potatoes, with the skin on
- Olive oil
- 2 onions (preferably one red onion, one white onion)
- 4 cloves of garlic, chopped
- A 2cm piece of ginger root, peeled and chopped
- 3 spring onions
- 2 large tomatoes, chopped
- 2-3 tbsp curry powder (you can buy West Indian curry powder online at Seasoned Pioneers)
- 1 tsp paprika
- 100ml coconut milk
- 100ml vegetable stock
- A good handful of spinach or homegrown Japanese kale
- 1/4 tsp scotch bonnet paste
- salt and pepper
- Heat the oven to 180C
- Cut the vegetables to 3 cm chunks. You don’t need to peel anything, but I’m not a fan of butternut squash rind. Onion squash rind is softer and is a good alternative. Put the vegetables onto a baking tray, and add about 1 tbsp olive oil, salt and pepper. Roast in the oven for at least 30 minutes, until the potatoes are tender.
- Heat another tbsp oil in a pan, and gently fry the onions, garlic, ginger, spring onions and chopped tomatoes until they are soft.
- Add a pinch of salt, 2 tsp ground black pepper, curry powder and paprika. Mix together and cook for a minute, and then stir in the coconut milk so that you have a thick paste.
- Take the roasted vegetables, and add these to the pan, along with the stock, thyme, spinach and scotch bonnet. Bring to a simmer, check for seasoning, and then keep simmering until the spinach is cooked.
I’ve been given a book on Caribbean cookery, full of ideas and new ingredients. The limitation is on which ones I can purchase locally – not a lot of cho-cho or okra or scotch bonnet peppers. I tried this recipe, leaving out the cho-cho, and using some fresh garden kale, and it was really good, tasty and filling. This makes a lot of vegetable stew, to be served with rice, or perhaps alongside a chicken dish, or on its own.
- 1 tbsp vegetable oil
- 1 medium onion, diced
- 4 cloves of garlic, finely chopped
- 1/4 tsp scotch bonnet pepper sauce or 1 scotch bonnet pepper (available online) (or use red chillies from the co-op – use a lot; this is meant to be very spicy)
- 1 tsp ground black pepper
- 1 tsp dried thyme leaves
- 1 thumb-sized piece of ginger root, peeled and chopped, or half a teaspoonful of dried ginger
- 1 tsp allspice
- 1/2 tsp turmeric
- 1 sweet potato, peeled and cut into chunks
- 1 butternut squash, peeled and cut into chunks
- 1 large corn cob, chopped into 5 segments
- 200ml marigold stock
- 3 bell peppers, mixed colours, sliced
- 100g Japanese kale, or spinach
- 200ml coconut milk (half a can)
- Heat the oil in a large casserole pan, and fry the onions and garlic, until softening.
- Add the scotch bonnet sauce, black pepper, thyme, ginger, all-spice, turmeric, and stir in, before adding the sweet potato, squash, corn and stock. Bring to a simmer and cook for 15 minutes.
- Add the kale, peppers and coconut milk, adjust seasoning. Simmer for another five minutes or so until the kale is cooked.
This is a very filling, hearty stew, brightening up a winter’s evening.
There were some aubergines reduced in price at Neillie’s shop, and I had most of the rest of the ingredients already, so I tried out this recipe from ‘Nightingales and Roses’ – really delicious and also vegan and virtuous. Best served with flat bread and Greek yoghurt.
- 8 tbsp vegetable oil
- 3 aubergines (or 2 if they are large) – 1cm slices
- 6 red onions
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp chilli powder
- 1/2 tsp dried lime powder (optional, I got mine online)
- 4 cloves garlic, thinly sliced.
- 1 large red pepper – cut into 2cm pieces
- 4 tomatoes – 1 cm slices
- 2+ potatoes – peeled, 1cm slices
- Put a couple of spoonfuls of the oil in a frying pan, and fry the aubergine slices in a single layer in batches; cover the pan and fry for 4-5 minutes until one side is brown, then turn to fry the second side. Add small amounts of oil as required for each batch. Set aside the fried aubergine.
- Chop two of the onions finely, and fry in a couple of spoonfuls of oil over a medium heat for around 10 minutes, until golden brown. Stir in the turmeric towards the end of the frying time.
- Meanwhile, mix salt, pepper, chilli and lime powder in a small bowl or cup.
- Use a large wide casserole dish. Put 2 tbsp oil in the bottom. Slice the remaining onions into 1cm slices, and arrange them across the bottom of the dish in a single layer (you may need more or less onions depending on their size). Cover with the fried aubergine, then 1/3 of the spice mix, half of the fried onions, and then half the sliced garlic. Then add the red pepper, the rest of the garlic, the rest of the fried onions. Next, a layer of sliced tomatoes, the rest of the spices, and a layer of sliced potatoes. Put the lid on the pan.
- Bring to a simmer on the hob, then turn the heat to very low and cook for at least an hour, until the sauce has reduced. If it looks as if it is drying out, add a little hot water.
- Serve with rice or bread, and a bowl of yoghurt.
There is a tale in here, as to how I had a good marrow. Susannah had four ailing wee plants, she said they were squash plants, could she plant them in the open in my garden. I was a bit doubtful, I have never had much success with growing curcurbits in the open in South Uist. The plants weren’t great either.
I planted out the best three, and one died. Now, in September, when the gales are beginning, they are flowering, and they appear to be courgette plants. I have a few tiny courgettes. I left the first one to get big, thinking it was a squash plant, and I ended up with a small marrow, weighing about 1 kilo. Marrows are just big courgettes.
So I made this stew.
- 1 small marrow, or 1kg of large courgettes
- 4 tbsp olive oil
- 1 sprig of rosemary
- 1/2 tsp fennel seeds
- 2 onions, finely sliced
- 1/2 tsp red chili powder
- 1 small fennel bulb, sliced
- 2 cloves of garlic, chopped finely
- 50ml dry sherry or dry white wine
- 1 can chopped tomatoes, or 500g of tomatoes peeled and chopped
- 1 tbsp wine vinegar
- Halve the marrow lengthways, and remove any seeds. Chop into chunks, arrange in a colander on a plate and salt it so that excess moisture is removed
- Heat the olive oil over a medium heat, and add the rosemary and fennel, frying this for a couple of minutes
- Add the onions, chilli and fennel, and gently fry for around 10 minutes
- Add the garlic, and continue to cook for another couple of minutes.
- Drain the water off the marrow, and add to the pan with a good grating of pepper, and cook, stirring regularly for another ten minutes. I usually read a book and stir after every couple of pages.
- Add the sherry or wine, and stir to mix all the juices together, and let this simmer down and reduce before adding the chopped tomatoes and wine vinegar. Bring to a simmer and cook at a very low temperature for around half an hour.
- Adjust the seasoning, and then serve garnished with oregano and rosemary. It might need a bit of salt, and it works well to let it sit and develop.
This can be customised. Try adding a tin of beans with the chopped tomatoes, or some capers. Some waxy potatoes, cut into cubes works well. I have reheated it with a layer of sliced potatoes on top, baked as a pie.
Yesterday evening, I served it with a grilled pork chop, pitta bread and goat’s cheese.
I kind of made this up, basing the flavours on a vegetarian recipe that I have. There may be edits as I try out tweaking the recipe. It was good enough the first time, though.
- Approx. 200g onion, chopped
- 200g pancetta (or streaky bacon) (optional)
- 2 tbsp olive oil or lard
- 2 tsp Hungarian paprika
- 1 tsp caraway, lightly crushed
- 3 cloves of garlic, crushed
- freshly ground black pepper
- 300 to 400g beef, cut into cubes
- 300ml beef stock
- 300ml tub of sour cream
- 1 tbsp tomato puree
- 2 or 3 potatoes, peeled and diced (or use small salad potatoes, around 200g)
- Set the oven to 160℃
- In a large oven-safe casserole pan, fry the pancetta until crispy on the outside, and set aside.
- In the same pan, fry the onion and garlic over a medium heat until golden yellow and soft
- Add the paprika and caraway seed, and stir into the onions, around 15 seconds.
- Add the meat and stir to brown the meat on all sides as well as coating it with paprika
- Add the stock, bacon, tomato puree, black pepper, salt to taste, and bring to a simmer.
- Cover and put the pan into the oven for around 2½ hours
- Add the peeled chopped potatoes, and check the seasoning, and then cook for another half an hour or so, until the potatoes are cooked. You can add other vegetables as well, such as carrots, or celeriac, if you wish. If the stew is not thick enough for your taste, simmer on the stove top with the lid off, to reduce it down.
- Stir in the sour cream, and garnish with chopped parsley to serve.
Oh, this is so delicious, I would cook it every week if I had enough local lamb. I got the basic recipe from ‘Dear Francesca‘ but adapted it to use some ingredients that I already had.
- 2 to 3 tbsp extra-virgin olive oil
- 2 cloves of garlic, roughly chopped
- 2 onions, finely sliced
- 1 kg (+) gigot chops (or other chops) or lamb shoulder – trim the chops of fat,
- salt and black pepper
- 1 can chopped tomatoes
- 1 bay leaf
- 2 pinches of dried thyme, or 1 tsp of Italian dried herbs
- 1 tbsp red pepper paste
- 200ml stock or water
- 8 small new potatoes, or 4 large potatoes peeled and cut into chunks.
- In a large casserole dish, heat the olive oil, and fry the garlic and onion over a low low heat for ten minutes.
- Set the onions aside, and fry the meat in the olive oil to seal it.
- Return the onions and garlic to the pan, and add the tinned tomatoes, pepper paste and herbs. Bring to a simmer.
- Cook in the oven at 180C for 30 minutes. At this stage, the stew can be frozen or kept in the fridge to finish cooking alter.
- Add the potatoes to the pan, and the extra stock if required, and cook on the stove top until the potatoes are cooked (about half an hour or so)
And you’re done! The book suggests chicken or beef versions of the same stew, but with lamb it is just glorious. We served it with a green side salad.