Scrumptious Smoky Veggie Feijoada
As some of you may know, a couple of weeks ago Jamie Oliver released a new cook book all about eating healthier without losing any of the flavour - something that I try to do with a lot of my blog posts - so I felt that it was only right that I give his new recipes a go and report back!
This Portugal-inspired stew is exactly what these cold nights are crying out for. It's not only comforting but it has a subtle smoky, spicy kick that really warms you from the inside out. The colour may be a bit surprising (it's a very dark, sticky sauce) but trust me the intensity of flavour and the unctuousness of the sauce will have you going back for more! A big pot of this in the middle of the table for everyone to share - heaven!
Scrumptious Smoky Veggie Feijoada
Serves 6
600g butternut squash, cut into 3cm chunks
olive oil
2 tbsp ground coriander
2 tbsp smoked paprika
3 mixed colour peppers, cut into 3cm chunks
2 red onions
4 cloves garlic, crushed
4 fresh bay leaves
2 x 400g tins of black beans
100g okra
For the salsa:
2 ripe tomatoes, finely chopped
1 fresh red chilli, finely chopped
handful of basil, finely chopped
1 lime, juice only
To serve:
natural yoghurt
rice or quinoa
Preheat the oven to 200C/400F/Gas Mark 6. In a large roasting tray, toss and massage the butternut squash with 1 teaspoon of olive oil, the ground coriander and a pinch of sea salt and freshly ground black pepper. In a separate tray, toss and massage the peppers with 1 teaspoon of olive oil, the smoked paprika and some salt and pepper. Place both trays in the oven for 35 minutes until softened.
Meanwhile, peel and finely chopped a quarter of one of the onions and put aside, then roughly chop the rest and place in a large casserole pan on a low heat with a tablespoon of oil. Add the garlic, bay leaves and a good splash of water and cook for 20 minutes, or until soft, stirring regularly. Tip in the beans, juice and all, then half-fill each empty can with water, swirl and pour into the pan. Simmer until the time is up on the roasted veg, then stir them into the pan. Trim, finely slice and add the okra, and simmer for a further 20 minutes, loosening with a splash of water, if needed. Meanwhile cook the rice/quinoa according to packet instructions.
To make the salsa, mix all of the ingredients together along with the reserved chopped onion and season with salt and pepper. Serve the feijoada with the rice/quinoa and salsa and top with a few dollops of yoghurt.
This Portugal-inspired stew is exactly what these cold nights are crying out for. It's not only comforting but it has a subtle smoky, spicy kick that really warms you from the inside out. The colour may be a bit surprising (it's a very dark, sticky sauce) but trust me the intensity of flavour and the unctuousness of the sauce will have you going back for more! A big pot of this in the middle of the table for everyone to share - heaven!
Scrumptious Smoky Veggie Feijoada
Serves 6600g butternut squash, cut into 3cm chunks
olive oil
2 tbsp ground coriander
2 tbsp smoked paprika
3 mixed colour peppers, cut into 3cm chunks
2 red onions
4 cloves garlic, crushed
4 fresh bay leaves
2 x 400g tins of black beans
100g okra
For the salsa:
2 ripe tomatoes, finely chopped
1 fresh red chilli, finely chopped
handful of basil, finely chopped
1 lime, juice only
To serve:
natural yoghurt
rice or quinoa
Preheat the oven to 200C/400F/Gas Mark 6. In a large roasting tray, toss and massage the butternut squash with 1 teaspoon of olive oil, the ground coriander and a pinch of sea salt and freshly ground black pepper. In a separate tray, toss and massage the peppers with 1 teaspoon of olive oil, the smoked paprika and some salt and pepper. Place both trays in the oven for 35 minutes until softened.
Meanwhile, peel and finely chopped a quarter of one of the onions and put aside, then roughly chop the rest and place in a large casserole pan on a low heat with a tablespoon of oil. Add the garlic, bay leaves and a good splash of water and cook for 20 minutes, or until soft, stirring regularly. Tip in the beans, juice and all, then half-fill each empty can with water, swirl and pour into the pan. Simmer until the time is up on the roasted veg, then stir them into the pan. Trim, finely slice and add the okra, and simmer for a further 20 minutes, loosening with a splash of water, if needed. Meanwhile cook the rice/quinoa according to packet instructions.
To make the salsa, mix all of the ingredients together along with the reserved chopped onion and season with salt and pepper. Serve the feijoada with the rice/quinoa and salsa and top with a few dollops of yoghurt.
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