A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
This is one of my Ethiopian-inspired dishes, though please note that it is in no way authentic, as pork is strictly forbidden in Ethiopian culture.
The first time I made this, I had some leftover roast pork that needing using, and it worked so well that I've continued to cook it in this way. But if you're starting with raw meat, add the cubes of meat to the pan before the pumpkin and let them brown briefly before proceeding.
serves 4, as a main course with Injera (or alternative sidedish)
1 medium, or 2 small pumpkins, peeled, seeded and cut into small cubes
1 tin white beans (cannellini, for instance)
about 400g leftover roast pork or lamb, cut into small cubes
4 cloves of garlic
a knob of ginger
about 500ml chicken stock
100g flaked almonds
a few basil leaves
Crush the coriander seed in a pestle and mortar and toast briefly in a dry pan. Finely chop the garlic and ginger and mix with the toasted coriander.
Over a medium heat, melt the butter in the bottom of a deep pan and add the garlic mix, and the flaked almonds. Fry until starting to brown, then add the pumpkin. Stir so that the pumpkin is well-coated in the butter, then add enough chicken stock to almost cover. You may not need the full 500ml. Simmer on a low heat for about half an hour until the pumpkin is cooked through.
Whilst the pumpkin is cooking, drain the water from the beans and mash to a rough paste with a fork, or in a food processor if you are feeling lazy.
When the pumpkin is cooked, add the mashed beans to the pot and stir vigorously until the beans are more-or-less dissolved in the liquid. You may want to add a little water to loosen the mix if you don't have a nice sloppy texture. Check for seasoning at this point: I find pumpkin often needs a lot of salt to bring the flavour out.
Add the pork or lamb, and leave for a few minutes so the meat has time to warm through. Turn into a serving bowl and scatter torn basil leaves and a few more flaked almonds over the top. Serve with Injera, or other flatbreads, torn into pieces and used to messily scoop up the stew.