Seasonal Spanish-Style Stew

pumpkin

Pumpkin season is finally here! This delicious and colourful season only comes about once a year – so don’t miss out. There are a million delicious pumpkin recipes to play with, but we love this Spanish inspired chorizo-pumpkin stew for it’s punchy flavours. Oregano, chilli, chorizo and sweet pumpkin combine for a meal that won’t fail to please family and friends. Hearty, bright and warming, this seasonal stew is the perfect thing to ease you into this grey and stormy October…

Recipe

You’ll need:
2-3 tbspoon of Mesto extra virgin olive oil
1 can of chickpeas
1 can of butter beans
2 cups of fresh diced tomatoes
1 tbspoon tomato puree
1 medium pumpkin, peeled and diced
1 generous handful of red kale (or any seasonal veg you care for)
2 medium onions
1lb of spicy chorizo
2-3 cloves of garlic
2 tsp of dried oregano or a handful of fresh
1/2-1 hot chilli (according to taste)
2 tsp paprika
A pinch of saffron
2 tsp cumin
2 tsp black pepper
Stock

To serve:
Slivered almonds
Parsley
Fresh crusty bread

Method:
In a large pan, saute the onions, garlic, spices and chorizo in the olive oil until the onions are translucent and the spices fragrant. Add the pumpkin, oregano, fresh tomatoes and stock and simmer until the pumpkin is tender and flavours have melded. Towards the end of cooking, add in the beans and kale, continuing to cook for 3-4 minutes until the kale soft, but not overcooked. Finally, add in the tomato puree to thicken.

Garnish with a swirl of olive oil, seasoning, slivered almonds and fresh parsley. Enjoy with friends and family, and good crusty bread!

casserole

Using the whole pumpkin

Don’t forget that the seeds and the skin are edible – and, more importantly, delicious! Scoop out the seeds and rinse, and toss with the pumpkin skin in some olive oil, salt and spices. Bake in the oven at 180c for 20-30 minutes (Keeping an eye on the pumpkin skin to make sure it doesn’t burn!). These make for a tasty, healthy and zero food waste snack!


Recipe inspired by GourmetGents.Blogspot.Co.Uk/ Image 1: Pumpkin by Michael Brown/Flickr (CC)/ Image 2: Cuddle in a Casserole by Manipa Mandal/Flickr (CC)

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Seasonal Spanish-Style Stew

Broad beans

 

About broad beans …

The broad bean – which you might know as the Fava bean – is a crop which originated in the Mediterranean region or southwestern Asia and are one of our most ancient crops – so great for paleo digestive properties. Broad beans are a great source of protein and carbohydrates.They are rich in potassium, which can have beneficial effects on blood pressure.

Did you know? Broad beans also contain an amino acid (called L-dopa), which stimulates the brain to make dopamine – the chemical associated with happiness.

 

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How to store them?

You can keep them in a perforated bag in the fridge for up to 5 days. But the easiest way to store broad beans remains by freezing them. This way they can be used cooked or defrosted as and when needed. They can also be dried and stored in air-tight jars but be careful to avoid damp, as this can make the beans ferment, so follow instructions carefully if you go down this route.

Preparation

To prepare the beans, first of all you have to pod them. Put them in a pan, cover with boiling water, return to the boil and cook for 3-5 minutes. Then drain, empty into cold water, slit each pod along its seam and run your thumb along the furry inside to push the beans out.  New season tender beans don’t need double podding but as the season progresses you might need to pop them out of their rubbery skins.

How to cook them?

The creamy texture of broad beans complements sharper, salty flavours perfectly. Toss beans with Greek cheese to create a tasty topping for bruschetta, simply sauté with anchovy fillets and seasonal tomatoes to accompany meat dishes or combine with lemon juice for a warm, zesty salad base for halloumi.

You can also try to create a taste sensation and super fresh flavour by combining broad beans with mint. If you like it subtle, add a few mint leaves to soup or sides to intensify the taste by stirring in a couple of tablespoons of mint sauce.

 

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Here is a simple and totally delicious recipe for a quick supper, from the BBC Good Food website (we don’t want to lose this site as their recipes are fab and all work!) ; a crushed broad bean pesto.

Ingredients 

  • 300g. podded fresh broad beans
  • 2 garlic clove, halved lengthways
  • 3 anchovy fillets , chopped
  • 25g. parmesan, grated – or use wonderful veggie Twineham Grange parmesan
  • juice and zest 1/2 lemon
  • 3 tbsp olive oil
  1. Cook the broad beans in a pan of boiling salted water for 3 mins until they float. Drain and quickly run under ice-cold water to stop them cooking. Squeeze the small green beans from their skins and discard the skins.
  2.  Fry the garlic and anchovies in a small pan for a few mins until golden, then stir through the broad beans. Transfer to a bowl (or use a pestle and mortar) and crush the broad beans with the Parmesan, lemon juice and zest, and oil. Will keep in the fridge for 3 days.

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Broad beans