North Hampshire Lifestyle Nov - Dec 2022

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CHILLI, BEEF AND BUTTERNUT STEW Preparation time: 20 minutes + standing Cooking time: 1 hour 20 minutes Serves: 4 INGREDIENTS 350g butternut squash, cut in 2cm cubes 2 tbsp olive oil 1 large Dried Ancho Chilli 1 large red onion, finely chopped 3 cloves garlic, crushed 400g pack Waitrose Lean Diced British Beef Braising Steak 1 heaped tbsp tomato purée 1 tsp ground cumin ½ tsp ground cinnamon 400g can chopped tomatoes 400g can kidney beans, drained and rinsed 1 lime, juice of ½ and ½ cut into wedges METHOD Preheat the oven to 220°C, gas mark 7. Toss the squash with 1 tbsp oil; season and spread out on a baking tray. Roast for 20 minutes, stirring halfway; set aside. Meanwhile, cut the stem off the dried chilli; shake out the seeds and discard. Tear the chilli into 3 or 4 pieces, put in a jug and cover with 300ml justboiled water from the kettle; set aside to soak. Heat the remaining 1 tbsp oil in a large casserole dish over a medium-high heat, and fry the onion and garlic for 3-4 minutes until starting to soften. Push the onion and garlic to one side and add the beef to the pan. Season, leave for a minute to sear, then stir with the onion and garlic and cook for another 2-3 minutes until browned all over and cooked through. Stir in the tomato purée, cumin and cinnamon. Lift the chilli pieces from the soaking liquid and chop them very finely. Stir into the pan with the soaking liquid (avoiding any sediment at the bottom) and the canned tomatoes, then season. Lower the oven temperature to 160oC, gas mark 3. Cover the casserole dish and bake in the oven for 30 minutes. Uncover the pan, stir in the kidney beans and roasted squash, and bake, uncovered, for another 30 minutes. Leave to stand for 10 minutes, then stir in the lime juice. Serve with the lime wedges. Sliced avocado, soured cream and brown rice or tortillas are also great accompaniments, if liked. COOK’S TIP Dried Ancho chillies are a mellow, fruity variety used in Mexican cooking. If time is short when making this dish, use 350g Cook’s Ingredients diced sweet potato and butternut squash, in place of the squash 16 | www.minervamagazines.co.uk
FESTIVE Not a fan of traditional Christmas pudding or Fancies feel like shaking it up this year? Here are some amazing desserts that are every bit as festive... STICKY DATE PUDDINGS Preparation time: 25 minutes Cooking time: 35 minutes Serves: 8 INGREDIENTS 175g unsalted butter, softened, plus extra for greasing 80g light brown muscovado sugar 6 Waitrose Medjool Dates, pitted and finely chopped 3 British Blacktail Free Range Medium Eggs 2 tbsp treacle 175g self-raising flour 1 tsp baking powder 1 heaped tsp mixed spice ½ tsp fine sea salt 2 tbsp whole milk STICKY DATE SAUCE 40g unsalted butter 3 Waitrose Medjool Dates, pitted and finely chopped 125g light brown muscovado sugar 250ml double cream, plus extra to serve METHOD For the puddings, preheat the oven to 180ºC, gas mark 4. Lightly grease 8 mini pudding moulds (each about 175ml in volume), put a small circle of baking parchment in the base of each, then sit them in a large, deep-sided roasting tin. Boil the kettle. In a large bowl, using electric beaters, cream the butter, sugar and dates for 2-3 minutes until light and fluffy. Beat in the eggs and then the treacle. Lightly beat in the flour, baking powder, mixed spice and salt, then loosen the mixture with the milk. Divide the mixture evenly between the moulds; it should fill them about halfway. Pour a kettle of just-boiled water into the roasting tin so the water sits about halfway up the outside of the moulds. Cover the top of the tin with 3 layers of large pleated sheets of tin foil, ensuring the foil is tightly sealed around the edges (you don’t want steam to escape as the puddings won’t rise). Bake for 30 minutes until risen and springy. To make the sauce, put the butter, dates and sugar in a saucepan and set over a low heat. Add a pinch of salt and stir occasionally until the sugar has dissolved. Stir in the double cream until combined; keep warm. Remove the foil and carefully release the side of the puddings from the moulds using a small, sharp knife. Invert onto plates and pour over the sticky date sauce, adding a little extra whipped cream, if liked. All recipes and images courtesy of Waitrose. You can find thousands more recipes at www.waitrose.com/recipes www.minervamagazines.co.uk | 17
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