African•comfort
Five Spice Beetroot And Gammon Stew {GF}
A warming and fragrant five spice beetroot and gammon stew recipe
- Prep time
- 23 min
- Cook time
- 1 hr 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 onion (roughly chopped)
- 200 g (7oz) uncooked beetroot (peeled and roughly chopped)
- 2 garlic cloves (minced)
- 1 tsp veg oil
- 200 g smoked gammon with rind on
- 1 tsp five spice powder
- 2 X 400g (14oz) tins of borlotti beans rinsed and drained
- 400 ml chicken stock (cups, maybe little less stock??)
- 0.25 tsp brown sugar
- 1 tbsp fish sauce
- 2 tbsp soy sauce
Instructions
- 1
Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4.
- 2
Add the onion, garlic and beetroot into a blender and whizz into a puree.
- 3
Heat oil in an oven ready casserole pot and brown the gammon, before quickly mixing in the Chinese five spice. Remove the gammon and set aside.
- 4
Add the beetroot onion puree and cook for 5 mins before returning gammon to the pot.
- 5
Add everything else in, mix well and bring to the boil before switching off the heat.
- 6
Cover the casserole pot, transfer to the preheated oven and cook for 1 hr.