Stewed! is a dynamic young company founded by 33-year-old entrepreneur and passionate foodie Alan Rosenthal. Giving a modern twist to an old-fashioned dish, with its funky packaging and design, as well as imaginative ingredient combinations, stewed! has taken the supermarkets by storm. While only currently available in the UK supermarket chains, Alan has decided to captivate a wider audience through the recipes in his new book.
In this, the first stewed! cookbook, Rosenthal offers 80 one-pot recipes from all over the world, including Prawn and chicken Jambalaya, Brazilian black bean chorizo and pork stew, Catalan fish stew with almonds and peppers, Beef in Barolo, and Persian lamb and quince stew.
Divided into chapters by region, the stewed! cookbook offers mouth-watering recipes from the Americas, British Isles, Europe, Asia, Africa and the Middle East. Economical, tasty, comforting and simple to make at home, this fantastic new fully illustrated collection of recipes will appeal to all generations of stew-lovers.
Heres a extract recipe for Boston Baked Beans
WHAT YOU NEED
400g dried haricot beans
3 onions, quartered
5 cloves
60g muscovado sugar
50g black treacle
50g ketchup
1 tbsp English mustard (made from powder)
2 tbsp red wine vinegar
800g pork belly, rind removed and cut into 34cm cubes
salt and freshly ground black pepper
Soak the haricot beans overnight, covered with at least 8cm of water. The next day, preheat the oven to 160C/325F/Fan 150C/gas mark 3. Rinse the soaked beans and put them in a heavy based,ovenproof pan that has a lid.
Cover with 5cm of water, bring to simmering point and cook for about 40 minutes until nearly tender. Top up with a little boiling water if it looks too dry (you want the beans to be covered at all times). Stud the onion quarters with the cloves and add these to the pot with the sugar, treacle, ketchup, mustard, vinegar, pork and some grinds of the pepper mill (dont add salt at this stage as it can toughen the beans). Pop the pan, with the lid on, into the oven for 2 and a half to 3 hours until the beans are creamy and soft and the pork completely tender. You may need to remove the lid for the final 30 minutes to drive off most of the remaining liquid.
Give it a taste for saltiness, and season according to your taste buds.
Serve with nothing more than some crusty bread and a salad.
