Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Photograph: Martin Poole
Spicy spooky stew and ghoulish toasts
Kim Morphew's spicy spooky pork stew & ghoulish crushed pea toasts from Sainsbury's magazine is just what you need for your Halloween party
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Ready in 3 hours 30 minutes
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Cooking time 2 hours 50 minutes
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Prep time 40 minutes
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Serves 12
Ingredients
- 6 tbsp olive oil
- 3 kg boneless pork shoulder joint, excess fat removed, meat cut into cubes
- 3 onions, chopped
- 3 red chillies, deseeded and sliced
- 4 cloves garlic, sliced
- 3 tbsp plain flour
- 6 tbsp Cajun seasoning
- 300 ml white wine
- 900 ml chicken stock
- 3 x 290g cartons chopped tomatoes
- 1.5 tsp light brown soft sugar
- 1.25 kg sweet potato, peeled and cut into cubes
- 2 x 175g packs baby sweetcorn, sliced into 2cm-long pieces
For the ghoulish toasts:
- 24 slices of baguette
- 750 g frozen petit pois
- 31 g pack coriander leaves only roughly chopped
- 6 tbsp full-fat cream cheese
Method
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1
To make the stew, preheat the oven to 180°C, fan 160°C, gas 4. Heat 1 tablespoon of the oil in a heavy-based flame- and ovenproof casserole. Add the pork cubes and cook for 5 minutes until browned. You may need to do this in batches, adding another tablespoon of oil. Transfer the pork to a plate and set aside.
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2
Add the remaining oil and the onions to the pan. Cook for 5-8 minutes, then stir in the chillies and garlic. Cook for a further 3-4 minutes until starting to soften and brown. Return the pork to the pan and sprinkle over the flour and Cajun seasoning. Cook for 1 minute, then add the white wine and let it bubble for 30 seconds. Gradually stir in the chicken stock.
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3
Add the chopped tomatoes, sugar and some seasoning. Bring to the boil, then cover with a lid and cook in the oven for 1 hour.
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4
Remove from the oven and add the sweet potato. Return to the oven for 30 minutes.
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5
Remove the stew from the oven and stir in the sweetcorn. Return to the oven for a final 15 minutes until the pork and vegetables are tender. Check the seasoning, then serve.
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6
To make the toasts, preheat a griddle pan or the grill to high. Toast the baguette slices on the griddle pan or under the grill until browned on each side. Put the petit pois in a pan of boiling water and simmer for 3 minutes until cooked. Drain and whiz with the coriander and cream cheese in a food processor or using a stick blender to a coarse paste. Spread on the toasted baguette slices to serve.
Get ahead: the stew freezes well. Defrost it thoroughly, then reheat until piping hot.
