Schlagwort-Archive: Mangold

Minced Meat Stew with Chard & Black eyed Peas

13 Antworten

This week’s ingredient for cooking with the GFGF group ist Holiday green vegetable. It is Nancy’s pick: Any side dish, we might make for Christmas dinner. Brussels sprouts, broccoli, English peas if we hate cruciferous.

Since ages the menu for Christmas Eve and the Christmas holidays is fixed, no cruciferous at all.

Brussels sprouts and broccoli are not compatible with the „Inschennör“. I already served kale with pumpkin, so I opted for Swiss Chard, a green leafy vegetable. The reason: My local discounter had „Turkish Weeks“ and I bought some black eyed peas and was looking for a recipe with it.

Minced Meat Stew with Chard & Black eyed Peas

Minced Meat Stew with Chard & Black eyed Peas

I found at Food 52.

Don’t miss the posts from Donna, Ellen, Kayte, Margaret, Nancy and Peggy

Minced Meat Stew with Chard & Black eyed Peas

Yield: 4 servings

Minced Meat Stew with Chard & Black eyed Peas

Minced Meat Stew with Chard & Black eyed Peas is a perfect combination of yoghurt with chickpeas, black eyed peas, vegetables and meat.

Ingredients:

  • 1.5 bunch swiss chard, about 500 grams, washed.
  • 250 grams beef or lamb meat cut into very small chunks
  • 100 grams black eyed peas
  • 50 grams chickpeas
  • 1 large onion, peeled and diced
  • 2 tbs butter
  • 1 tbs tomato paste
  • 1 tbs flaked chilies
  • 1 teaspoon cinnamon
  • black pepper, freshly ground
  • salt
  • garlic
  • Turkish yogurt

SOURCE

modified by from:
Food 52.

Instructions

  1. Put the black eyed peas and chickpeas separately in a bowl filled with water and soak them overnight.
  2. Cook them until soft without adding salt. Peel the skin off the chickpeas and separate them in half.
  3. Cut the chard stem and chop them in small cubes and cook them for 3-5 minutes in boiling water until soft. Cut the green leaves 1-2 cm thick.
  4. Heat your frying pan and put the minced meat, sauté for a few minutes in its oil. Add the diced onions stir and sauté .
  5. Add butter,salt, black pepper, cinnamon, the cooked stems and tomato paste. Stir. Add the sliced leaves, beans and and about 150 ml cooking water from the stems and let simmer for 20 minutes.
  6. In a small frying pan add the remaining butter, foam add the red chilli flakes. Before serving add this butter chili sauce on top and serve it with garlic added Turkish yogurt.

total time: 1 hour + cooking and soaking for the chickpeas and black-eyed peas
preparation time: 15 minutes
cooking time: 20 minutes

 
 
*=Affiliate-Link to Amazon

more recipes with black-eyed peas

Chard and new potato curry

5 Antworten

You know autumn is not far, when pumpkins, winter squashes and chard appear next to new potatoes at the weekly market or Food Assembly. I bought some multicoloured chard

bunter Mangold

and new potatoes to cook

Chard and new potato curry

Chard and new potato curry (1)

I have to admit, I’ll never be a huge fan of chard, but every now and then I’ll serve it, especially if it looks so beautiful. The sauce is spicy and delicous and convinced our son.

Chard and new potato curry

Yield: 4 servings

Chard and new potato curry (2)

Chard and new potato curry recipe from Hugh Fearnley-Whittingstall :This hearty curry is fantastic in late summer or early autumn. It can be made ahead, leave out the yoghurt and at it at the last minute just before serving.

Ingredients:

  • 500 grams Swiss chard; about
  • 2 tablespoons sunflower oil; I used rapeseed oil
  • 1 onion, halved and finely sliced
  • 3 garlic cloves, peeled
  • 1 green chilli, deseeded and finely chopped
  • 3 cm piece of ginger, peeled and chopped
  • 1 teaspoon garam masala
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 3 cardamom pods, bashed
  • 350 grams new potatoes, quartered
  • 250 grams plain (full-fat) yoghurt
  • 1 1/2 tablespoons tomato puree
  • a small bunch of coriander, roughly chopped; as always I used parsley
  • a small handful of almonds, cashews or pistachios, toasted and chopped; about 30 grams
  • sea salt
  • black pepper, freshly ground

SOURCE

978-1-4088-1212-9*

>modified from inspired by:
River Cottage Veg Every Day! (River Cottage Every Day) *
ISBN: 978-1408812129

Instructions

  1. Separate the chard leaves from the stalks. Cut the stalks into 2-3cm pieces and roughly chop the leaves.
  2. Heat the oil in a large saucepan over a medium heat, add the onion and fry until just golden. Meanwhile, pound the garlic, chilli and ginger together with a pinch of salt to a paste. Add to the onion and cook, stirring, for a couple of minutes. Tip in the rest of the spices and stir for a minute or two.
  3. Add the potatoes and chopped chard stalks and fry, stirring frequently, for 5 minutes, so that they are well coated with the spice mixture. Pour in about 400 ml water – enough to just cover the veg. Bring to a simmer, cover and cook for lo-12 minutes until the potatoes are just tender. Add the chard leaves, stir and cook until just wilted.
  4. In a bowl, whisk together the yoghurt, tomato puree and some of the hot liquid from the curry. Remove the curry from the heat, stir in the yoghurt mixture,return to the heat and warm through very gently (if it gets too hot, the yoghurt will curdle). Stir in most of the coriander.
  5. Taste and add salt and pepper if needed. Scatter over Chard and new potato curry the toasted nuts and remaining coriander, then serve Chard and new potato curry with rice and naan or chapattis.

VARIATIONS
Spinach and new potato curry: Use 600 -700 grams spinach in place of the chard. Remove by tough stalks and add the leaves to the curry once the potatoes are done. Cook for a minute or two before adding the yoghurt mixture.
Winter kale and potato curry: Use maincrop potatoes, peeled and cut into bite-sized chunks, rather than new potatoes, and replace the chard with kale. Discard the kale stalks, roughly shred the leaves, and add them when the potatoes are nearly done. Simmer for 2-3 minutes, or until tender.

total time: 40 minutes
preparation time: 15 minutes
cooking/baking time: 20 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Slide Into September!
 
 
For all other great Slide Into September! recipes visit the I heart cooking clubs site 
 
 

more recipes from Hugh Fearnley-Whittingstall (click)