10. Roasted Vegetable and Chickpea Stew
Yield: 4 servings
Ingredients
- 2 courgettes, sliced
- 1 aubergine, sliced
- 1 red onion, sliced
- 3 garlic cloves, chopped
- x1 400g can of chick peas, drained
- x2 400g can of tinned tomatoes
- 2 tablespoons of tomato puree
- 1 tablespoon of honey or maple syrup
- Pinch of chilli flakes
- Salt and pepper
Instructions
- Preheat oven to 180c, fan.
- Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive oil, salt and pepper – give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35-40 minutes.
- While your vegetables are cooking place your tinned tomatoes, tomato puree, maple syrup, chilli flakes and another pinch of salt and pepper in a pan over a medium heat. Bring to the boil and then reduce the temperature and leave to simmer for 10-15 minutes.
- Once your vegetables and chick peas are cooked, stir them through the tomato mixture and enjoy!
11. Spicy Korean Seafood and Vegetable Stew
Yield: 4-6 servings
Prep: 30 minutes
Cook: 30 minutes
Total Time: 1 hours
Cook: 30 minutes
Total Time: 1 hours
Ingredients
For the Broth
- 4 tablespoons lard (purchase it here)
- 1 small white onion, sliced thin
- 2 fresh red or green chiles, such as finger chiles
- 5 scallions, white portion sliced thin and green portion reserved
- ¾ tablespoon finely chopped ginger
- 2 tablespoons finely chopped garlic
- 6 cups warm seafood broth (this is a good option, if you can’t make your own)
- 1 tablespoon Korean red pepper flakes
- 1 tablespoon Korean red pepper paste
- 3 tablespoons fish sauce
- 1 teaspoon honey
- Unrefined sea salt, as needed
For the Vegetables
- 2 small young white radishes, preferably Korean or Daikon radish, sliced into ¼ inch thick coins
- 3 medium shiitake mushrooms, sliced ¼ inch thick
- 1 medium carrot, sliced into ¼ inch thick coins
- 1 handful enoki mushrooms, roots trimmed and separated
- 4 baby tatsoi
- 1 handful of pea shoots, if available
- ½ bunch of water dropwort or watercress, if available
- reserved scallion greens cut in to 2-inch pieces
For the Fish
- 1 pound firm white fish cut in to large chunks
- 1 pound shrimp
- 1 pound clams
To Serve
- fresh cilantro, roughly chopped
- fresh mung bean sprouts
- reserved sliced chile
Instructions
- In a heavy pot, heat lard over medium-high heat until it melts. Add onion, sliced chile peppers, and sliced white scallion. Fry them gently in the hot fat, until they begin to brown slightly, 3 to 4 minutes. Stir occasionally.
- Add garlic and ginger, stir continually until very aromatic, about 2 minutes. Take care not to let the aromatics burn. Ladle in warm broth, scraping up any bits of aromatics they may have accumulated on the bottom of the pan with your spoon. Bring to a light simmer, and add Korean pepper paste and flakes, fish sauce and honey. Stir, taste and add salt as needed. If it’s a bit too spicy for you, tone it down with more honey.
- Bring broth to a boil and add radish, shiitake, carrots, enoki and baby tatsoi. Once at a boil, decrease the heat to its lowest setting, cover, and then let it cook about 15 minutes. We want the vegetables to soften and add flavor to the broth.
- Add the water dropwort or watercress, pea shoots and reserved green scallions. Bring back to a light simmer for 5 minutes, then lower the heat again.
- Add shrimp and clams, cover and allow clams to open, and then add fish chunks. Careful not to overcook the seafood. Once the seafood is cooked, taste one last time, making any necessary adjustments for spice and salt.
- Remove from heat, add garnishes, and serve with rice.
Recipe Notes
This seafood soup is traditionally served with a variety of banchan – traditional Korean sidedishes.
