When I think of Caribbean Food, I think beans, rice, peppers, sweet potato & tomatoes to name a few. This dish is a mix of all my favourites and I was using up leftovers too. I hope you enjoy. This dish would be lovely with Lamb too.
300g Scottish Beef Mince
150g Diced Butternut squash (or sweet potatoes)
1 onion, chopped
1 Red Pepper, chopped
1 garlic clove, finely chopped
1 cm fresh ginger, finely chopped
1 tbsp sweet hot paprika
120ml Beef Stock
200g chopped tin tomatoes
200g Black Eyed beans
Handful of peas
Salt & Pepper to taste
Heat some oil in a large pan and brown the mince.
Add in the butternut squash, onion, red pepper, garlic, ginger, paprika and mix through, cook for 1 minute then add in the stock, tomatoes, peas and beans, bring to the boil then simmer covered for about 30 minutes. Season.
If using Lamb I would slow cook this so the Lamb in tender.
Oh yummy! I’m still trying to look for alternative healthier options to my meals and this recipe I came across on Eating well website. A few tweeks to suit our own tastes and voila it was super tasty and quite filling too.
400 g Scottish Steak (cubed)
1 red onion – cut into wedges
1 clove garlic – minced
400ml Beef Stock
1/2 cup of Red wine
70g sugar snap peas
1 red pepper – sliced about 0.5cm thick
8 cherry tomatoes – halved
Cornflour to thick sauce – I used about 2 tbsps
1 tbsp tomato paste
Salt & pepper to taste
80-100g pasta (I used wholewheat as a healthier option)
Heat a little oil in a large pan, add in the steak and brown, season with salt & pepper. Remove with a slotted spoon once browned all over.
Fry the onions and red peppers with the garlic and tomato paste.
Add back to the pan the steak, red wine & beef stock bring to the boil then reduce to a very low simmer and slow cook with lid on for about 4-5 hours.
Just before serving cook your pasta as per packet instructions, drain then add the the pan along with the sugar snap peas and cherry tomatoes. Cook for a further 5 minutes.
If sauce is still watery, make up your cornflour and stir in until you achieve the desired thickness of sauce.
We do love a good stew on a Sunday, this is a little change to the normal traditional stew and super tasty with loads of flavour. All you need is some good fresh bread to douk (dip in) and scoop up the gravy. Yummy!
Makes 2-3 servings
400g good scottish steak (diced)
75g-100g chorizo (diced)
1 x 400g can tin chopped tomatoes
1 x 225g tin chickpeas
1 x 225g tin red kidney beans
300ml beef stock
2 tsp cumin
1 tsp brown sugar
1 tsp cinnamon
1 1/2 tsp smoked paprika
1 clove garlic minced
100ml red wine
1 tbsp worcester sauce
1 tbsp tomato puree
1 red onion – chopped
Coriander – chopped to garnish
Salt & pepper to season
Heat a little oil in a pan and gently fry the steak until browned, then add in the chorizo and onion until softened.
Sprinkle on the cumin, paprika, garlic, sugar, cinnamon and tomato paste and mix through to coat beef. Season well.
Add in the chickpeas, kidney beans, tin tomatoes, stock and worcester sauce, mix and bring to the boil. Add in the red wine.
Reduce to a low simmer place lid on pan and cook slowly for about 2-3 hours or until meat is tender.
I picked up an amazing bargain recently in Aldi’s….29p for 2.5kg bag of Maris Piper potatoes…..Yes I know…..right…..29p!! So after picking up some lovely scottish beef sausages at my local butchers I decided a Stew was the perfect match for these potatoes.
A warm comfort filling dish.
Makes 4 servings.
8 Scottish Beef sausages (or any of your choice)
4 potatoes – washed and cubed (skin on)
1 tin chopped tomatoes
1 tbsp tomato puree
300ml chicken stock
2 garlic clove – crushed
1 tbsp olive oil
2-3 sweet red peppers – sliced
1 red onion – quartered
1 tsp crushed chillies
1 tsp hot smoked paprika
salt & pepper
1 tbsp worcester sauce
1 tbsp mixed herbs
Gently heat up to a medium heat a fry pan with oil.
Gently fry the peppers and onion with the garlic, chillies and paprika until softened, remove from pan with slotted spoon.
Put your sausages into the pan and gently brown on all sides.
Once sausages are browned add back to the pan the pepper mix, tomato paste, tin tomatoes, chicken stock, potatoes, salt & pepper, worcester sauce and mix. Bring to the boil then simmer for approx 25 minutes or until potatoes are soft.
A few minutes before ready add in the mixed herbs, and cut the sausages into 3 sections, then serve. Yummy!
Sundays are all about Stews……good home cooked food. Sundays are my chillout day and also my home comforts day, so there’s nothing better than a tasty Stew. This one was full of flavour, very spicy and full of protein too. I served it with some homemade crusty baguettes.
6 Sausages (to your own taste. I used Black pepper Beef sausages) you could use low fat sausages to make it even healthier.
1 Cal cooking Spray
1 red romano pepper (the long pointy ones), deseeded and cut into 1cm strips
1 clove garlic crushed
1 tbsp hot chilli powder – less if you don’t like it too spicy
1 tbsp hot smoked paprika
1 tbsp worcestershire sauce
100ml chicken stock
200g cannellini beans, drained
200g red kidney beans, drained
6 spring onions, finely chopped
chopped parsley to garnish.
Spray a non stick fry pan and heat on a medium heat.
Gently fry the spring onions, pepper and garlic then add 3 tbsp water and cover. Cook on a simmer for about 5 minutes until soft.
Meanwhile, gently brown sausages in a fry pan with spray oil.
Once browned, remove and cut into 3 diagonally.
Add chilli powder, paprika and worcester sauce into the pepper mix and stir, then add the passata, chicken stock, sausages and beans, bring up to a boil, then simmer for about 10-15 minutes uncovered.
Serve in a soup bowl and garnish with parsley. Serve with some fresh crusty bread. Yummy!
I love this time of the year, autumn colours outside, crisp fresh air, long walks, cosy comfort clothes, roaring fires, candles on, a good book and a really good one pot hearty warming meal. You really can’t go wrong with this little stew, filling, warm, comforting and easy to do. Oh and one pot…..yes we do like very little washing up in our house.
Makes for 2-4 (depends on how hungry you are…lol)
6 x good quality sausages
15cm approx length chorizo – (good quality like a picante)
1 tin of 400g baked beans (branston are our fav)
1 red onion
1 red pepper
2 garlic cloves
2 tsp hot smoked paprika
2 tsp tomato paste or puree
Salt & pepper
Coriander to garnish
Heat up a little oil in a fry pan
Firstly cook the sausages until browned and cooked, remove from pan
Gently cook the garlic, slice the chorizo, pepper and onion then add to the pan and cook until the red pepper is slightly soft (about 5-10 mins)
Cut the sausages in half and add back to the pan with the baked beans, paprika and tomato paste/puree, mix and gently simmer for about 5 minutes. Season with Salt & pepper.
Garnish with coriander and serve with either some crusty bread, crispy potatoes or rice, its entirely up to you. Oh and not forgetting a wee glass of red.
I have to say this is the first time I’ve tried Mutton, I picked it up at the Glasgow Food Assembly from Harris Meat Farm, https://harrisfarmmeats.scot/ , https://thefoodassembly.com/en/assemblies/7907 , went with a spiced Indian flavour and some yellow lentils and oh my……absolutely loved it, rich, spicy, fragrant and so delicate, I slow cooked the meat and it just flaked on my plate…..absolute taste sensation!
500g Diced Mutton
1 onion – chopped
50g Yellow Split peas
1 tsp Turmeric
1 tbsp Oil
1 tsp ginger
1 tsp garlic
1 Green Chilli – finely chopped
1 can chopped tomatoes 400g
1 tsp Red Chilli Powder
1 tsp Coriander
1 tsp Gram Masala
1 tsp Cumin
1 tsp Curry Powder
Handful of Kalette Leaves or Spinach
Firstly you want to marinade the mutton for around 1 hour, so in a bowl add 1/2 tsp Turmeric, 1 tsp Red Chilli Powder, 1/2 tsp Coriander, 1 tsp Gram Masala, 1 tsp Cumin, 1 tsp Curry Powder, add the mutton and rub through.
Meanwhile, Bring the 250ml water to the boil and add 1/2 tsp Turmeric then add in the yellow split peas, boil for about 10 mins then simmer for a further 15 mins or until the water is all soaked up. Spoon out onto a side plate for now.
In the same pan heat through the oil, gently fry the garlic, ginger, onion and green chillies for a few mins until onion has cooked through (slighty brown).
Then add in the mutton to the pan and brown all over.
Empty in the Tin Tomatoes, about 100ml water, put the yellow peas back into pan and sprinkle 1/2 tsp coriander in, bring to the boil, reduce to a very slow simmer and slow cook on hob covered for about 2.5hrs or until meat is tender.
A couple of minutes before serving, steam some Kalette leaves or Spinach and serve. Yummy!
I found that a Tempranillo based wine went really well, due to it’s Spicy, Herbal and Cherry flavour combinations. This however is up to your individual taste palates.
It was snowing outside and got down to -2 deg here at home in central Scotland and I was desperate for some warm home cooked Sunday Food (by Sunday food, I mean Hearty). I had sausages, winter veg and some harissa paste I needed to use, so this was my Sunday Meal and it didn’t half warm me up too. Happy Sunday!
The thing I loved about this was, it is a 1 pot wonder, chuck everything in 1 pot and cook, not only is it easier but it saves my boyfriend on the washing up…lol! We have a nice little agreement, I cook, he cleans……think I got the better deal! lol!
5 Scottish Beef Sausages (I used Beef, but you could use pork also if preferred)
1/2 White onion – sliced into wedges
1/2 Red onion – sliced into wedges
1 Parsnip – peeled and halved lengthways, then halved again (about 10cm length)
2 Carrots – peeled and halved lengthways, then halved again (about 10cm length)
1 Medium Sweet Potato – peeled and cut into cubes about 2cm sq.
1 Clove Garlic
1 tbsp olive oil
1 tbsp tomato puree
1 tbsp harissa paste
3/4 pint hot vegetable stock
250g Tin of Chickpeas
250g Tin Tomatoes
Black pepper to season
Fresh Coriander to serve
Firstly prepare your vegetables.
Heat oil in a pan and brown the sausages then place to the side.
In the remaining oil fry the onions until browned and soft.
Add in the garlic, tomato puree and harissa paste and cook for about 1 min.
Add in the sweet potatoes, parsnip, carrots and sausages, pour over the stock and season. Bring to the boil then cover and simmer for about 30 minutes until vegetables are tender.
Add in tin tomatoes and chickpeas and warm through for about 5 minutes
Remove from heat and plate up, sprinkling some chopped coriander on top.