Skip to main content

Campfire stew

 


Method 1

Ingredients

low-calorie cooking spray

2 onions, roughly chopped

2 red peppers, deseeded and roughly chopped

4 garlic cloves, finely chopped

4 celery sticks, thickly sliced

2 carrots, peeled and thickly sliced

300g/10½oz peeled butternut squash, cut into 2cm/1¾in cubes

500ml/18fl oz chicken stock

400g tin chopped tomatoes

4 tbsp tomato purée

400g tin cannellini beans, drained and rinsed

400g tin kidney beans in chilli sauce

1½ tbsp Cajun seasoning

1 tbsp sweet smoked paprika

1 tbsp Worcestershire sauce

1 tsp Tabasco sauce

600g/1lb 5oz lean, thick gammon steaks, cut into large pieces (any visible fat trimmed)

salt and freshly ground back pepper

Preheat oven to 200C/180C Fan/Gas 6.

Spray a wide, ovenproof casserole dish with the low-calorie cooking spray.

Add the onion and peppers and stir-fry for 4–5 minutes over a medium–high heat to soften.

Add the remaining ingredients and bring to the boil. Cover and bake for 1½ hours, or until the gammon is tender and the sauce has thickened.

Season and serve with steamed vegetables.



Method 2

🛒 Ingredients (Serves 4–6)

Base Ingredients:

1 tbsp olive oil

1 onion, chopped

2 garlic cloves, minced

1 red pepper, chopped

1 yellow pepper, chopped

2 tsp smoked paprika

1 tsp ground cumin

1 tsp dried oregano or thyme

1 tbsp tomato purée

400g tin chopped tomatoes

400g tin mixed beans or kidney beans, drained and rinsed

400g tin baked beans

100ml vegetable or chicken stock

1 tbsp Worcestershire sauce (or tamari for vegan)

1 tbsp BBQ sauce (optional, for sweetness/smoke)

Salt and black pepper, to taste

For a Classic Meat Version:

500g unsmoked or smoked gammon joint (fat trimmed) or diced bacon

Optional Add-ins:

1 tsp chipotle paste or hot sauce (for heat)

1 small sweet potato or carrot, chopped (for bulk)

Handful of fresh coriander or parsley to garnish

👨‍🍳 Method

Slow Cooker (Recommended):

Layer ingredients in the slow cooker: onion, garlic, peppers, spices, tomato purée, all tinned ingredients, stock, sauces, and the whole gammon joint (if using).

Cook on Low for 6–8 hours or High for 4–5 hours.

If using gammon, remove after cooking, shred with forks, then return to the pot and stir through.

Season to taste and garnish with herbs.

Stove Top Method:

Heat oil in a large pot. Sauté onion and garlic for 5 mins.

Add peppers, spices, and tomato purée. Cook for 2 mins.

Stir in tomatoes, beans, stock, sauces, and meat (if using).

Simmer gently, covered, for 45–60 minutes, stirring occasionally. If using gammon, shred and return to the pot at the end.

Oven Method:

Preheat oven to 160°C (320°F).

Place all ingredients in a large ovenproof casserole dish.

Cover with lid and cook for 2–2½ hours, stirring occasionally. Shred gammon if included.

🍽️ Serve With:

Rice

Jacket potatoes

Crusty bread

Cornbread or nachos for a Tex-Mex vibe

🥦 Vegetarian/Vegan Version:

Skip the gammon/bacon and use extra beans or chunks of smoked tofu/seitan.

Add a splash of liquid smoke or extra smoked paprika for depth.





Labels:

Comments

Post a Comment

Popular posts from this blog

Dumplings

  Method 1 Ingredients 150g self-raising flour plus a little extra 70g suet small handful of parsley chopped (optional) step 1 Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed. step 2 When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up. Method 2 🥣 Traditional British Dumplings (with Suet) 📝 Ingredients (Makes 6–8 dumplings): 100g self-raising flour 50g shredded suet (beef or vegetable) Pinch of salt Cold water, approx. 4–5 tbsp 🔧 Instructions: Mix dry ingredients: In a bowl, m...
Post a Comment
Read more

Sichuan chicken

  Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...
Post a Comment
Read more

Crumpet pizzas

  Method 1 Ingredients 6 crumpets 4 tbsp passata 4 tbsp ketchup ½ tsp dried oregano toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well) 75g cheddar cheese grated step 1 Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors. step 2 Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating. Method 2 🧺 Ingredients (makes 6 mini pizzas / serves 2–3) Base: 6 crumpets (regular or sourdough) 1–2 tbsp olive oil (optional, for brushing) Tomato sauce: 4 tbsp passata or pizza sauce 1 tsp tomato purée (optional, for richness) ½ tsp dried oregano or...
Post a Comment
Read more