Category: Stews

Butternut squash and black-eyed beans

I love black-eyed beans. This is a really easy stew that can be frozen in portions, and the flavour improves after cooking. I got the recipe from Madhur Jaffrey’s book ‘Curry Easy’. 

INGREDIENTS:

  • 350g black-eyed beans, soaked overnight in lots of cold water
  • 3 tbsp rapeseed oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1 medium onion, chopped
  • 3 cloves of garlic, finely chopped
  • 1/2 tsp finely chopped fresh ginger
  • 1 hot green chilli, finely chopped
  • 2 tbsp tomato paste
  • a small pinch of cayenne pepper
  • 1 level tsp salt
  • 350g butternut squash, peeled, deseeded and cubed in 2cm pieces. 

METHOD:

  • Drain the soaked beans
  • Pour the oil into a heavy pan, and set over a medium heat. When it is hot, add the cumin and fennel, and let them sizzle for 10 seconds
  • Add the onion, and stir to cook, until it is beginning to brown
  • Add the garlic, ginger and chilli and stir in for a  minute. 
  • Add the tomato paste, stir in and then add the beans, salt, cayenne, squash and 1.12 litres of cold water. 
  • Bring to the boil and then turn to a simmer for an hour. 

Serve with nan bread, a yoghurt dressing, pickles. I found that it was good cooked an hour in advance, and then kept warm until the guests arrived. 

Stew peas – red kidney bean and vegetable stew with spinners.

This is a great, tasty and filling stew, from ‘Original Flava‘ by Craig and Shaun McAnuff. It is also vegan, and very tasty. We used tinned beans and tinned tomatoes, but you could use dried beans and fresh tomatoes. As usual, we had to substitute a few things to dried versions; you could use whole allspice berries, fresh thyme, or a scotch bonnet pepper, but these are not readily available. 

The spinners are like long dumplings, but they should be very dense and quite chewy. There is more information about them here: https://www.thespruceeats.com/jamaican-spinners-recipe-2138153 

INGREDIENTS: 

  • 2 cans of red kidney beans, or 500g dried beans soaked overnight
  • 250ml water if using dried beans
  • 4 cloves of garlic, crushed or finely chopped
  • 2 heaped tsp dried thyme
  • 1 tsp ground allspice
  • 2 spring onions, roughly chopped
  • 1 level tsp salt
  • 1 to 3 tsp ground black pepper
  • 1 can of coconut milk
  • 2 large waxy potatoes cut into 2cm cubes
  • 400g butternut squash or sweet potato, or a mix of the two, peeled, deseeded and diced into 2cm chunks
  • 3 large carrots, peeled and diced into 2cm chunks
  • 1 can of tomatoes, or 4 large tomatoes, peeled and chopped
  • 1/2 tsp scotch bonnet paste
  • For the spinners: 250g plain flour, 1/2 tsp salt, 100ml water

METHOD:

  • Soak the beans overnight if you are using dried beans. Drain and rinse the soaked beans and put in the pan with 250ml water, and bring to the boil.
  • Add garlic, thyme, allspice, spring onions, salt, black pepper and coconut milk. If you are using tinned beans, use this as the base along with the water that is in the tins, rinse out with a little fresh water to get all of the flavour in. If using fresh beans you’ll need to simmer together for 30 minutes. Tinned beans won’t take so long.
  • Once the beans are hot and tender, add a little more water if required, along with the potatoes, carrots, squash, tomatoes and scotch bonnet paste. Cover and simmer for another 30 minutes. 
  • While all of the simmering is going on, start making the spinners. Mix together the salt, flour and water, and make into a stiff dough, kneed this and let it sit for about 15 minutes, before rolling out to make spinners the shape of a pointy sausage, about the size of your little finger. 
  • The beans should be soft. Add a little water if needed, and put the spinners into the stew. Don’t worry too much about stirring them in; they are quite heavy and will tend to sink. Simmer for a further 15 minutes. 

This is quite carb heavy, so we ate it on its own, but it is usually served with rice. It is good with a side dish of a green vegetable such as broccoli. 

 

 

Venison in red wine

This is a recipe from Elizabeth David ‘French Provincial Cooking’. We are making our way through the prodigious quantities of food in the freezer, and this time I hauled out a stew pack of venison. This was easy and tasty, I used the timer function on my oven to cook it slowly through the afternoon. 

INGREDIENTS: 

  • Around 900g to 1kg venison. If it is in one piece, tie it to a sausage shape
  • 4 tbsp full-bodied red wine
  • 4 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • 1 tbsp flour (I used gluten-free flour)
  • salt and pepper
  • 2 bay leaves
  • 3 rashers of streaky bacon 
  • 1 onion, sliced

METHOD:

  • Put the venison in a container with a lid, and add the red wine, vinegar and olive oil. Leave to marinade overnight. 
  • Put the meat in a smallish casserole dish with the marinade. In a small cup, mix the flour with a little marinade to make a paste, and stir that in, also add the bay leaves and salt and pepper. 
  • Over the top of the meat, layer slices of onion and then streaky bacon. 
  • Cover, and cook at 150C for four hours. 

We served this with fried mushrooms and potato and celeriac mash. 

Rabbit with prunes and nuts

Another great rabbit recipe, this time from the north east coast of Spain. I cooked this in two stages. Simmering the rabbit slowly helped the meat to fall from the bone. Thank you to the supplier of rabbit. 

INGREDIENTS:

  • 1 rabbit, jointed
  • 6 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 large peeled tomatos, finely chopped
  • salt and pepper
  • a pinch of dried thyme
  • 1 bayleaf
  • a glass of red wine
  •  12 ready-to-eat prunes (or soaked prunes)
  • a handful of pine nuts
  • a quarter of a lemon
  • 12 blanched almonds
  •  a large clove of garlic
  • 3 peppercorns
  • 1 tsp seasalt

METHOD:

  • Fry the rabbit in the olive oil, browning them. Set the rabbit aside until later
  • Simmer the finely chopped onion in the same pan, for around ten minutes.
  • Season with salt and pepper and add the chopped tomatoes. Cook slowly for half an hour, crushing the tomatoes to make a thick sauce
  • Add the rabbit back to the pain with thyme, the bayleaf and cover. Cook in a slow oven, around 140C for an hour and a half. Add the glass of red wine to keep the dish moist, about an hour into the cooking. If you are going to do this in two stages, you can pause here and chill until you are ready to finish the dish. 
  • Meanwhile, simmer the prunes in just enough water to cover, along with the pine nuts and the lemon. This should take half an hour.
  • Chop the almonds, and put them in a spice grinder or mortar and pestle, with the salt, and then add the peppercorns, and finally grind in the garlic.
  • Add the almond paste to the stew, stir in and cook for another fifteen minutes. Then, add the stewed prunes and stir well. 

We had this with new potatoes. Any other potato dish would be fine, as well as a small salad or green vegetables. 

Armenian bean and walnut beorijch

This is an unusual combination, very tasty and relatively simple and quick to make, especially if you use tinned beans. 

INGREDIENTS:

  • 225g Black eyed beans (or 2 cans of black eyed beans)
  • 1 large onion, chopped
  • 4 tbsp olive oil
  •  1 clove of garlic, chopped
  • 2 large tomatoes, skinned and finely chopped
  • 1 tbsp tomato puree
  • 125g walnuts (you could add or substitute almonds)
  • 2 tbsp chopped parsley
  • salt and pepper
  • a teaspoon of date molasses or sugar

METHOD:

  • Soak the beans overnight, and then simmer in plenty of fresh water for 30 to 45 minutes. Drain and set aside. 
  • If you are using walnuts bought in the UK, they are probably quite bitter. Soak them overnight in cold water as well, and drain. 
  • In a food processer, chop the notes roughly
  • Use a large pan. Heat the olive oil over a low heat, and cook the onion slowly for ten minutes. 
  • Add the garlic, tomaotes and tomato puree and continue to cook for a further ten minutes. 
  • Add the nuts, parsley and beans, mashing them together slightly. 
  • Season with salt and pepper, and a little date molasses. Continue to cook, stirring, for another ten minutes. 

For a variation, add a pinch of mild chilli flakes, such as Pul Biber, when adding the garlic. 

We served this with brocolli and greek flatbreads and feta cheese. 

Rabbits, apples and cider

We had this tonight, either this was an exceptionally tender rabbit, or the recipe was just fab. I think the latter. As it was midweek, I did my trick of doing the main cooking last night, and then reheating and cooking for another 15 minutes tonight. 

INGREDIENTS:

  • 1 rabbit, jointed
  • seasoned flour
  • 50g butter
  • 1 onion, finely chopped
  • 2 sticks of celery, finely chopped
  • 1 cooking apple, peeled and diced
  • 1 good pinch of dried thyme leaves
  • a good grating of nutmeg
  • 2 bay leaves
  • 200g pancetta or diced smoked streaky bacon
  • 300ml dry cider
  • salt and pepper

METHOD:

  • Heat the butter in a saucepan, and fry the chopped apples, onions, bacon and celery together. When the onion is soft and beginning to brown, set aside, and add the herbs and nutmeg. 
  • Dip the rabbit in the seasoned flour. Add a little more butter to the pan and fry the rabbit until the joints are browned. 
  • Add the cider and the fried onion mixture, bring to a simmer and season to taste. 
  • Cover and put into an oven heated to 150C for around an hour and a half. 

We served this with mashed potatoes and braised cabbage. It would be excellent with parsnips too. 

Easy venison casserole

This is a basic venison casserole that could be made with meat from the shoulder, or other cut suitable for stewing. It is very simple and tasty. You could vary the vegetables a little to your taste. I have posted a similar recipe in the past, I think, but with a few more exotic ingredients.

INGREDIENTS:

  • 700 to 900g venison, in 2cm cubes, trimmed of potential elastic bits
  • 2 tbsp plan flour, seasoned with salt and pepper
  • 2 tbsp rapeseed oil
  • 2 onions, chopped
  • 2 sticks of celery, chopped
  • 4 carrots, peeled and diced
  • 1 neep/turnip/swede, peeled and diced
  • 200g smoked pancetta or bacon
  • 1 bunch of parsley, finely chopped
  • 1 tsp dried marjoram
  • 2 bay leaves
  • 1 tsp dried thyme
  • 300ml stock
  • 300ml dark ale
  • salt and pepper to taste. 

METHOD:

  • Set the oven to 150C. Prepare the meat and vegetables. Dip the cubes of venison into the seasoned flour. 
  • Heat the oil in a large casserole dish and brown the venison in stages, so it cooks in a single layer and browns easily. Put this in a dish for adding back to the casserole later. 
  • Fry the onion, celery and carrot together with the bacon until the onion is beginning to brown. 
  • Add the herbs, and stock, bring to a boil and add the ale. Bring back to the boil and add the meat and neeps. Adjust the seasoning at this point. 
  • Cook for 2 1/2 hours at 150C. You can cook it for a couple of hours and then set aside for reheating and a final half hour of cooking the next night. 

We ate this with mashed potatoes and brussels sprouts.

 

Rabbit cacciatore

I reserve the right to edit this recipe from time to time. I have been testing out a few variations on this theme, and this one is the best so far. It has taken a bit of experimentation and quite a few rabbits. Thanks to those of you who have been supplying me and to those who have butchered them for me. I’ll need to learn how myself one day. 

INGREDIENTS:

  • 1 rabbit, jointed
  • 15g plain flour
  • salt and pepper
  • mustard/rape-seed oil
  • 100g smoked pancetta
  • 1 carrot, diced
  • 1 onion, diced
  • 2 sticks of celery, diced
  • 2 cloves of garlic, chopped
  • 1 red chilli, chopped
  • 2 sprigs of rosemary, chopped
  • 200g mushrooms, sliced
  • 1 red pepper, chopped
  • 75ml red wine
  • 2 tbsp tomato paste
  • 500ml stock
  • 20 black olives, stoned
  • chopped parsley

METHOD:

  • Preheat the oven to 180C
  • Season the rabbit meat and flour with salt and pepper. Dust the rabbit with the flour.
  • In a large oven-proof pan, heat the oil and fry the rabbit in stages, browning on all sides, and setting this aside when done.
  • In the same pan, add the onions, garlic, carrots, celery, peppers and pancetta and cook slowly until soft. 
  • Add the rosemary, wine and mushrooms and cook for a further five minutes, evaporating off any surplus moisture
  • Mix the stock and tomato paste. 
  • Add the olives and rabbit to the pan, and pour over the stock. Put a lid on the pan and put it in the oven to cook for around an hour. 

Best with mashed or baked potatoes. 

Lamb and yellow split pea stew

I love yellow split peas. They have a particular flavour and texture that goes well with lamb and turmeric. This stew is one of my favourites. It can be made with cubed lamb shoulder, or with chops from the best end of neck. 

INGREDIENTS:

  • 4 dried limes
  • 2 tbsp oil
  • 2 onions, finely chopped
  • 500g lamb neck chops or 400g cubed lamb
  • 1 tsp turmeric
  • 3 tbsp tomato paste
  • 1/2 tsp ground cinnamon
  • 2 whole green cardamom pods
  • 1/2 tsp salt
  • a good grinding of black pepper
  • 500ml boiling water
  • 250g yellow split peas
  • a small pinch of saffrom
  • 1/2 tsp rose water

METHOD:

  • Put the limes in a small bowl, cover with boiling water and add a weight to keep them under water. I usually do this in a small jug, and use a ramekin to weigh them down. Do this before starting anything else; a two hour soak will reduce any bitterness.
  • Heat the oil in a large casserole dish and fry the chopped onions over a low to medium heat until they are golden. 
  • Add the turmeric and cook for another couple of minutes, and then remove from the pan and set aside. 
  • Add the lamb to the pan, perhaps with a little extra oil, and brown all over. 
  • Add back the onions, along with the tomato paste, cinnamon, cardamom, salt and pepper. Stir to mix and add half a litre of boiling water. 
  • Bring back to the boil and simmer for 45 minutes.
  • Meanwhile, rinse the yellow split peas, cover with cold water and bring to the boil. Cook until al dente, and then drain and rinse. 
  • Drain the limes, nick each one to release their flavour into the stew. Add them to the stew and simmer until the lamb is tender and soft, at least 30 minutes and possibly more depending on the quality of the meat. 
  • Add saffron, rose water, and the drained split peas, and stir them in. Cover and continue to simmer over a very lowheat for a further 15 minutes. The peas should be completely cooked. 

Serve with rice or with fried potatoes. 

Lou’s vegan chilli

My sister Louise made this for one of the meals at Christmas. It doesn’t cost much, can be used with tinned ingredients, and it is vegan and delicious. It also freezes well. There are various substitutions and variations that can be made, depending on what you have in the kitchen. As you vary the ingredients, you may find that the fluid quantities need adjusting, so keep an eye on it as it cooks and top up as required. 

INGREDIENTS:

  • Vegetable oil
  • 1 onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • 3 cm of ginger root, peeled and finely chopped – vary quantity to taste
  • 1 tbsp chilli flakes, for example, pul biber – pick your favourite for heat, or add sriracha chilli sauce
  • 1 tsp cumin (ground, or whole seeds bashed in a pestle and mortar)
  • 1 tbsp smoked paprika
  • 3 tins of tomatoes, chopped for preference
  • 300g green lentils, presoaked
  • 200g of starch grain, such as bulgar wheat, pearl barley, brown rice or buckwheat. Not couscous
  • 1 tbsp cocoa powder, or 100g dark chocolate
  • 400g tin of beans, such as haricot beans, cannelini beans, navy beans, black-eyed beans. Alternatively, soak 300g dried beans overnight, and simmer for 45 minutes to cook. 
  • 1 to 2 litres of marigold stock or other stock
  • salt and pepper

METHOD:

  • Use a very large pan. Heat the vegetable oil over a low heat, and cook the onion, garlic and ginger for ten minutes, until it is soft. 
  • Add the chilli, cumin and paprika, and cook for a further two minutes. 
  • Add 1 litre of stock and all of the other ingredients, and bring to a simmer. 
  • Simmer for 30 to 35 minutes, topping up with stock as required. Stop when the lentils and grains are cooked. 
  • Season with salt and freshly ground black pepper. 

SERVING SUGGESTIONS:

  • Tortillas or wraps, with yoghurt
  • Spooned over corn chips, topped with grated cheese and grilled, served with guacamole and salsa
  • In a taco with all of the extra bits
  • In a sandwich with grated cheese, possibly toasted
  • With brown rice, sour cream and chopped tomatoes or a side serving of green vegetables. (which is what we had with Lou)