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Welcome to the Supper Club
Posted by Supper Club Wednesday, 28th October 2015
At Rangemaster we think mealtimes should be about more than just eating. Don’t get us wrong, we love finding new recipe inspirations, discovering an unusual flavour combination or learning a cunning culinary trick. But what we’re really cooking up in the kitchen is quality time. An excuse to sit down with friends and family for a much needed catch-up – even if it’s just at the end of the day.
So to help us all get a little bit more of this good stuff in our lives we’ve created the Supper Club – a hub of foodie ideas from our kitchen to yours. You may already have seen our ‘Best of British’ recipe series popping up on the blog – be sure to keep your eyes peeled for our next Halloween inspired instalment – and now we’re excited to share our first Supper Club collaboration, the Mystery Box Challenge!
Adele Jarrett-Kerr is the brilliant chef, writer and mother behind Circus Queen, a lifestyle and family blog she writes from her home in Bristol. We sent Adele a hearty Organic Veg and Meat Box – perfect for the health conscious mum-of-two – and challenged her conger up something delicious from its contents.
Adele’s box contained:
- Purple carrots
- Sweet Potatoes
- Black Kale
- Red Pepper
- Green Pepper ES
- Pork Shoulder Joint
- Chicken Breasts
- Beef Mince
All responsibly sourced and produced to the highest organic standards. We provided the ingredients, but the rest was up to Adele! For her Mystery Box Challenge the Circus Queen author cooked a wholesome Autumn Pork Stew – the perfect dish to feed the family for a chilly November evening.
Mystery Box Challenge: Autumn Pork Stew
By Adele Jarrett-Kerr
I love cooking seasonally. It's better for our health, kinder to the environment and tastier too. Now that we're in the heady height of squash season, I wanted to cook something that featured this autumnal favourite.
As the nights draw in at this time year, I just can't face an intricate cooking session at the end of the day (quite often witching hour for us all!). So stews that I can chop up, throw in and leave cooking for a while are really useful.
Mulling over the contents of the veg and meat box Rangemaster sent me for this challenge, and aware that it was time to harvest the squashes in my garden, I decided to cook an autumn pork stew. I also tried to inject it with a little Trinidad and Tobago flavour, since that's where I'm from.
I started by halving my squash, cutting it lengthways and roasting it in the oven. Then I gently fried a medium onion in a large pot, throwing in a couple a crushed garlic cloves once the onion softened. When they browned, in went the chopped pork. Once browned, I added fresh chopped tomatoes, bouillon and a couple of tablespoons of my mother's Trinidadian green seasoning. When the tomatoes began to break up, I added two cups of water.
When the liquid began to simmer, I added the grated beetroot, chopped leeks, carrots, the sweetcorn pieces (you can remove the corn from the cob but corn is usually left on the cob in Trinidad corn soup) and strips of kale.
The squash was soft by then so I took it out of the oven and let it cool a little before pulling the skin off, chopping it into cubes and throwing it into the pot. I added a little more water and when it began to bubble, I lowered the heat, allowing the stew to cook slowly for an hour.
This dish is so delicious, colourful and packs a great punch in terms of vitamins and minerals. Perfect with a couple of slices of home baked bread.
- 400g organic boneless pork (cubed)
- 1 medium red onion
- 2 cloves garlic
- olive oil
- 2 tbsp green seasoning (there's a good recipe here)
- 500g chopped tomatoes
- 1 medium beetroot
- 2 tsp bouillon
- 1/2 squash (roasted and chopped)
- 2 leeks
- 2 carrots
- 2 ears of sweetcorn
- 150g kale
- Gently fry a medium onion in a large pot. Once softened, add two crushed garlic cloves.
- When browned, add cubed pork.
- Once the pork is browned, add chopped tomatoes, bouillon, green seasoning.
- When the tomatoes soften, add 2 cups of water.
- As the liquid simmers, add grated beetroot, chopped leeks, carrots, sweetcorn pieces, strips of kale and cubed squash.
- Add more water if needed.
- When the liquid begins to bubble, lower the heat and cook slowly for an hour.