Title : A Saturday Stew : Perfect For The Grand National !
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A Saturday Stew : Perfect For The Grand National !
Here in the UK this Saturday (15/04/23) is "The Grand National. This is a National Hunt horse race held annually at Aintree Racecourse, Aintree, Merseyside, England. First run in 1839, it is a handicap steeplechase over an official distance of about 4 miles and 2½ furlongs (4 miles 514 yards (6.907 km)), with horses jumping 30 fences over two laps. It is the most valuable jump race in Europe, with a very large prize fund!This event is prominent in British culture, and the race is popular amongst many people who do not normally watch or bet on horse racing at other times of the year.
The course over which the race is run features much larger fences than those found on conventional National Hunt tracks. Many of these fences, particularly Becher's Brook, The Chair and the Canal Turn, have become famous in their own right and, combined with the distance of the event, create what has been called "the ultimate test of horse and rider". More about the Grand National here
For those who may take time to watch it on TV and perhaps have family/friends round for the occasion this recipe could be just what you need to make your Saturday gathering complete ...
It's an easy pork and chickpea stew which only takes 30 minutes, and is full of hearty flavour, with everything all in one pot!
Please see the tip at the bottom of the recipe for how to make a veggie version, if you would prefer this.
2. Season the pork with salt and pepper and fry over a medium heat for 2 minutes until lightly browned. Remove from the pan and set aside on a plate.
3. Add the remaining oil, the onion, pepper and courgette/zucchini to the pan. Cook for 5 minutes, or until softened and lightly browned, stirring regularly.
4. Add the garlic, paprika, chickpeas and tinned tomatoes. Half-fill the empty tomato tin with water and add to the pan (roughly 200ml/7fl oz water). Crumble in the stock cube and add the cooked pork. Bring to a gentle simmer for 10 minutes, or until the sauce has thickened and the pork is tender, stirring regularly.
Recipe Tips
For a vegetarian or vegan version of this stew, cook a large cubed aubergine/eggplant instead of the pork in the first step, adding an extra tablespoon of oil once it begins to fry.
Please see the tip at the bottom of the recipe for how to make a veggie version, if you would prefer this.
Each serving provides:
22g protein, 18.5g carbohydrates, 12g fat, 6.5g fibre and 1.3g salt.
Ingredients
Serves Four
2 tbsp oil, ideally olive oil
250g/9oz pork fillet (tenderloin), trimmed and cut into small cubes
1 onion, thinly sliced
1 red pepper, sliced
1 medium courgette/zucchini (roughly 185g/6½oz), ends trimmed, halved lengthways and sliced into semi circles
2 garlic cloves, thinly sliced
½–1 tsp smoked paprika, hot or sweet
400g/14oz tin chickpeas, drained
400g/14oz tin chopped tomatoes
1 chicken or pork stock cube
salt and freshly ground black pepper
250g/9oz pork fillet (tenderloin), trimmed and cut into small cubes
1 onion, thinly sliced
1 red pepper, sliced
1 medium courgette/zucchini (roughly 185g/6½oz), ends trimmed, halved lengthways and sliced into semi circles
2 garlic cloves, thinly sliced
½–1 tsp smoked paprika, hot or sweet
400g/14oz tin chickpeas, drained
400g/14oz tin chopped tomatoes
1 chicken or pork stock cube
salt and freshly ground black pepper
Method
1. Heat 1 tablespoon of the oil in a large non-stick frying pan or wide-based casserole.2. Season the pork with salt and pepper and fry over a medium heat for 2 minutes until lightly browned. Remove from the pan and set aside on a plate.
3. Add the remaining oil, the onion, pepper and courgette/zucchini to the pan. Cook for 5 minutes, or until softened and lightly browned, stirring regularly.
4. Add the garlic, paprika, chickpeas and tinned tomatoes. Half-fill the empty tomato tin with water and add to the pan (roughly 200ml/7fl oz water). Crumble in the stock cube and add the cooked pork. Bring to a gentle simmer for 10 minutes, or until the sauce has thickened and the pork is tender, stirring regularly.
5. Serve and enjoy.
For a vegetarian or vegan version of this stew, cook a large cubed aubergine/eggplant instead of the pork in the first step, adding an extra tablespoon of oil once it begins to fry.
Substitute chicken/pork stock cube for veggie one.
See original recipe idea and video guide here
~ Wishing all readers a happy weekend ~
All the best Jan
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