A stew with this week’s sweet potato plus a really easy tasty thing to do with broccoli

February 20, 2010

It’s officially spring but as we all know that isn’t the actual case yet. This week’s recipe is for a warming stew perfect for these chilly evenings………

Sweet Potato Stew

You’ll need:

1 medium onion chopped

Olive oil

2 fat cloves garlic

1 teaspoon coriander seeds

1 teaspoons cumin seeds

680gr Pasata (a full jar). If you don’t have this a tin of chopped tomatoes would also do fine

1 teaspoon honey

500gr sweet potatoes

500 ml veg stock (I use marigold as always)

1 tin chickpeas

To garnish:

Greek yogurt or sour cream (Vegans could try a little tahini instead)

Fresh coriander (roughly chopped)

Toasted pine nuts

As always start with the onion. In a pot begin sautéing in a generous splash of olive oil. While the onion gets going, chop your garlic and add this to the pot after about 10 minutes followed by the coriander and cumin seeds. Gently fry for a further 5 minutes or so then add the pasata, honey and a generous pinch of salt. Allow the tomatoes to reduce for about 10 minutes. While this is happening peel your sweet potato and chop into bitesize pieces. Add the stock followed by the sweet potato. Bring to the boil then allow to simmer over a lowish heat until the sweet potatoes are tender (but don’t let them get mushy). This will take about 20 minutes. Drain and rinse the chickpeas and add them. Cook for a further 5 minutes then take off the heat. I like to eat this with brown rice, cous cous or my new fav grain, quinoa. Flat bread is also great…To serve, top with a dollop of sour cream and a generous sprinkling of  coriander and toasted pine nuts.

Almost every week we put broccoli in our bags because it’s a) a superfood b) really tasty c) really fast to prepare – cut off the tough stalks, break into florets and steam in all of 5 minutes. The other way I like to cook broccoli is to slowly poach it in olive oil until it melts down to a paste. This you can use as a pasta sauce, dip or side dish (it’s fab with fish). The basic version is broccoli, olive oil and lots of garlic but you can also add a couple of pounded anchovy fillets or a chilli. As always it’s really up to you…

Slow-cooked Broccoli and Garlic

You’ll need:

400gr broccoli

Olive oil

4-5 cloves garlic (chopped)

Wash and chop the broccoli. I break it up into small florets first then chop the stalks up quite small. Heat a very generous glug of olive oil on the pan over a lowish heat. Add the broccoli and gently cook for about 20 minutes until the broccoli has started to turn mushy. Add a pinch of salt and the garlic then cook for a further 10 minutes. Be very careful not to burn the garlic, adding more olive oil or turning down the heat if you need to (if the garlic burns there’s really no going back) . Before you take the pan off the heat add some freshly ground black pepper, check the seasoning adding more salt if you need to then serve.

If you decide to add anchovy do this with the garlic while the chilli can be added from the start.

Marmalade?

We still have a few of those marmalade (Seville) oranges. They’ll be gone soon so if you want to make marmalade you’ll need to get cracking. Get in touch and we can deliver some with your next order.

Blood Oranges

Also on the way out so if you’re addicted as we are we can deliver a box next week (15E for 6.5k)

Have a great weekend,

Sarah

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