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Рецепт Sweet And Sour Mixed Bean Hotpot
by Global Cookbook

Sweet And Sour Mixed Bean Hotpot
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Ингредиенты

  • 50 gm St Ivel Gold Light, (2oz)
  • 700 gm Potatoes, peeled & quartered (1.5 lb)
  • 45 ml Semi-skimmed lowfat milk, (3 tbsp)
  •     Salt & freshly grnd black pepper
  • 45 ml Unsweetened apple juice, (3 tbsp)
  • 30 ml Red wine vinegar, (2 tbsp)
  • 30 ml Soy sauce, (2 tbsp)
  • 30 ml Clear honey, (2 tbsp)
  • 30 ml Tomato ketchup, (2 tbsp)
  • 30 ml Dry sherry, (2 tbsp)
  • 5 ml Grnd ginger, (1 tsp)
  • 400 ml Vegetable stock, cooled , about (14 fl ounce)
  • 1 x Onion, sliced
  • 1 x Clove garlic, crushed
  • 1 x Red pepper, seeded & diced
  • 115 gm Mushrooms, sliced (4oz)
  • 175 gm Green beans, halved (6oz)
  • 40 gm Plain flour, (1.5z)
  • 1 x 440 gram can red kidney beans, rinsed & liquid removed
  • 1 x 440 gram can chick peas, rinsed & liquid removed
  • 1 x 200 gram can sweetcorn kernels, liquid removed
  •     Minced fresh chives, to garnish

Инструкции

  1. Cook the potatoes in a pan of boiling, lightly salted water for about 20 min, till tender. Drain, mash, mix with the lowfat milk and seasoning and set aside.
  2. Meanwhile, place the apple juice, vinegar, soy sauce, honey, tomato ketchup, sherry and grnd ginger in a jug and whisk together till thoroughly mixed. Make up to 600ml (1 pint) with vegetable stock.
  3. Place the onion, garlic, pepper, mushrooms and green beans in a saucepan and add in 90ml (6 tbsp) of sweet and sour stock.. Cover and cook gently for 10 min, stirring occasionally, till the vegetables are just tender.
  4. Set aside.
  5. Meanwhile, make the sauce. Place the St Ivel Gold Light, flour and remaining sweet and sour stock in a saucepan. Heat gently, whisking continuously. Till the sauce come to the boil and thickens. Simmer gently for 3 min, whisking.
  6. Add in the cooked vegetables, kidney beans, chick peas and sweetcorn and mix well.
  7. Place the bean mix in an ovenproof dish and level the surface. Pipe or possibly spread the mashed potato over the top. Mark the top decoratively with a fork.
  8. Bake in a preheated oven at 190C / 375F / gas mark 5, for 30-35 min, till the potato topping is browned.
  9. Sprinkle with minced chives and serve immediately with a crisp green side salad and warmed pitta breads.