Eating all the pig!

Because yum!

I am still blending vegetables to create sauces and am considering writing a short recipe booklet on blended vegetable bases for pasta, rice and dipping sauces. Who wants? đŸ˜€

Ingredients:

  • 400g pork and beef mince
  • 300g chorizo
  • 3 pork sausages or 200g bacon
  • 150g black pudding (optional)
  • 300g dried turtle beans
  • 500g carrots
  • 500g parsnips
  • 1 aubergine
  • 100-300g assorted vegetable scraps and end bits
  • garlic, salt and pepper to taste

Utensils:

  • pot for soaking
  • chopping board and knife
  • large pot
  • blender or food processor

Recipe:

  1. Soak the turtle beans in hot water. Rinse and put on to boil in fresh water until soft.
  2. Chop the vegetables and boil them until tender. Take off the heat and allow to cool.
  3. Blend the vegetables in the water until smooth. Season.
  4. Chop the meat into bite-sized pieces and add it all to the vegetables.
  5. Bring to the boil, then simmer until thoroughly cooked.
  6. Serve with beans stirred in or on the side.

I’m loving blending all these vegetables into our weekly sauces. This one looks like there isn’t a veggie in sight, tastes awesome and yet hides a few less favoured vegetables, like aubergine and cabbage. Chances are I will go back to regular stews soon enough, but I’m going properly crazy with this, trying all sorts of combinations. Got any suggestions for a blended vegetable sauce?

TTFN and Happy Hunting!

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

Blending vegetables into sauce like a sneaky little witch…

Well, Jon does call my cooking “Slavic witchcraft”, after all!

As an experiment to add some variety to our stews and sauces, I have begun using actual vegetables as the seasoning. And here is the result of one of my recipes. This one actually needed no salt, no sugar and no herbs or spices! Well, I did actually use some garlic, but nobody is perfect…

Ingredients:

  • 1kg tomato passata or chopped tomatoes
  • 600g soured cream
  • 500g beetroot
  • 500g carrots
  • 300g sweet potato
  • 300g mushrooms
  • 200g cabbage
  • 500g mince
  • 200g chorizo
  • 250ml red wine
  • 1tbsp minced, pureed or diced garlic

Utensils:

  • chopping board and knife
  • large stew pot
  • blender

Recipe:

  1. Wash the vegetables.
  2. Peel and chop the beet, carrots and sweet potato.
  3. Chop the cabbage and mushrooms.
  4. Combine the chopped vegetables, tomatoes, soured cream, wine and garlic in the pot.
  5. Add water whilst stirring until everything is covered.
  6. Boil until the vegetables are soft. Take from the heat.
  7. Blend everything when cool enough. Do not melt your blender like an idiot (me) would.
  8. Add the mince and chorizo.
  9. Simmer until the meat is cooked and the flavours melt together.
  10. Serve over beans, rice or pasta.

The depths of flavour, the saltiness, the spiciness, the meatiness and the sweetness of this dish are undeniable. Yet without using any added salt, any chili peppers, any brines or rubs or any sugars to bring the flavours out! All this taste can be achieved through the magic of stewing and blending.

TTFN and Happy Hunting!

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.