Five Spice Beetroot and spoiltpig Gammon Stew
This is a great Gluten Free recipe for cold winter nights. Our warning and fragrant five spice beetroot and gammon stew is a fantastic way to use our tasty gammon steaks. Just be warned, one bowl will fill but you’ll want to eat more. Try it out, it’s delicious! PS – don’t wear white when eating it, beetroot is a nightmare stain to get out of clothes!
What you'll need:
- 1 onion, roughly chopped
- 200g (7oz) uncooked beetroot, peeled and roughly chopped
- 2 garlic cloves, minced
- 1 tsp veg oil
- 200g smoked gammon with rind on, cubed (I used spoiltpig gammon)
- 1 tsp five spice powder
- 2 X 400g (14oz) tins of borlotti beans rinsed and drained
- 400ml (cups) chicken stock
- 0.25 tsp brown sugar
- 1 tbsp fish sauce
- 2 tbsp soy sauce
How to prepare:
Cook time: 1 hour 15 mins
Total time: 1 hour 15 mins
Preheat the oven to fan-assisted 160C/180C/350F/gas 4.
Add the onion, garlic and beetroot into a blender and whizz into a puree.
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.
Add the beetroot onion puree and cook for 5 mins before returning gammon to the pot.
Add everything else in, mix well and bring to the boil before switching off the heat.
Cover the casserole pot, transfer to the preheated oven and cook for 1 hr.