Spicy spooky stew & ghoulish toasts
![Spicy spooky stew & ghoulish toasts](/uploads/media/720x770/00/3610-SPICY%20SPOOKY%20STEW_1120_1460.jpg?v=1-0)
Spicy spooky stew & ghoulish toasts
![Kim Morphew](/uploads/media/100x100/01/31-Kim_Morphew%20_240x240.jpg?v=1-0)
Kim Morphew
London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.
![Kim Morphew](/uploads/media/100x100/01/31-Kim_Morphew%20_240x240.jpg?v=1-0)
Kim Morphew
London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.
Ingredients
- 6 tbsp olive oil
- 3kg boneless pork shoulder joint, excess fat removed and meat cut into 4cm cubes
- 3 onions, chopped
- 3 red chillies, deseeded and sliced
- 4 garlic cloves, sliced
- 3 tbsp plain flour
- 6 tbsp Cajun seasoning
- 300ml white wine
- 900ml chicken stock
- 3 x 290g cartons chopped tomatoes
- 1½ tsp light brown soft sugar
- 1.25kg sweet potato, peeled and cut into 2.5cm cubes
- 2 x 175g packs baby sweetcorn, sliced into 2cm-long pieces
For the ghoulish toasts:
- 24 slices of baguette
- 750g frozen petit pois
- 1 x 31g pack coriander, leaves only, roughly chopped
- 6 tbsp full-fat cream cheese
Step by step
The stew freezes well. Defrost it thoroughly, then reheat until piping hot.
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To make the stew, preheat the oven to 180°C, fan 160°C, gas 4. Heat 1 tablespoon of the oil in a heavy-based flame- and ovenproof casserole. Add the pork cubes and cook for 5 minutes until browned. You may need to do this in batches, adding another tablespoon of oil. Transfer the pork to a plate and set aside.
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Add the remaining oil and the onions to the pan. Cook for 5-8 minutes, then stir in the chillies and garlic. Cook for a further 3-4 minutes until starting to soften and brown. Return the pork to the pan and sprinkle over the flour and Cajun seasoning. Cook for 1 minute, then add the white wine and let it bubble for 30 seconds. Gradually stir in the chicken stock.
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Add the chopped tomatoes, sugar and some seasoning. Bring to the boil, then cover with a lid and cook in the oven for 1 hour.
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Remove from the oven and add the sweet potato. Return to the oven for 30 minutes.
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Remove the stew from the oven and stir in the sweetcorn. Return to the oven for a final 15 minutes until the pork and vegetables are tender. Check the seasoning, then serve.
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To make the toasts, preheat a griddle pan or the grill to high. Toast the baguette slices on the griddle pan or under the grill until toasted on each side. Put the petit pois in a pan of boiling water and simmer for 3 minutes until cooked. Drain and whiz with the coriander and cream cheese in a food processor or using a stick blender to a coarse paste. Spread on the toasted baguette slices to serve.