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Stafford Bake
This is the best thing to come out of Stafford (other than that bird I picked up outside The Grapes one night ... she was tasty, delicious, but probably not nutritious). Anyway, make this and you'll have your guests doing unexpected things ... and I accept full responsibility of course.
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I tend to make big quantities ... because veggie food doesn't turn green and septic like dead meat does after 10 minutes in the freezer ... but this will feed about 6 normal people.
How long will it take? Less time than it takes Mr Bolt to do 100m
How much does it cost? Less than the cost of building the Olympic stadium.
You need:
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Sunflower oil (about 100ml)
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4 large onions - chopped
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4 or 5 sticks of celery - chopped
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About 6 decent size carrots - diced
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4 bay leaves
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Heaped teaspoon of dried parsley
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Heaped teaspoon mustard powder
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Teaspoon sugar
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Half a tube (at least) of tomato puree
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500ml vegetable stock (minimum of 2 cubes)
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2 Tablespoons Worcestershire sauce
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Cup or more of frozen peas
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Teaspoon of ground mixed spice
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Teaspoon of Jerk seasoning (if you've got it)
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Salt
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Black pepper
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Cayenne pepper (hot stuff ... so you decide how much)
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2 tins of butter beans (although I buy the packets of beans and make mega quantity)
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2 Tablespoons Molasses (not necessary, but why not?)
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Tablespoon of tomato, or any chutney
Do it
OK - so it looks like a shitload of work, but it is incredibly easy.
Preheat oven to 140oC (Gas 6, 400oF).
Heat the oil in a large pot. Add onions, celery and carrots. Cover and sweat over medium heat stirring until carrots are tender. Throw in parsley, mustard powder, sugar, molasses (if using), tomato puree, mixed spice, Worcestershire sauce, bay leaves, vegetable stock, cayenne pepper (go easy), jerk seasoning if using, some frozen peas ... Tsp salt and mix up well. Add the butter beans and chutney. Cover and bake in oven for an hour. Take it out to stir and check moisture. Don't let it go dry ... needs to be moist like a South African's armpit.
Bung it back in oven for another hour. Then remove bay leaves and serve on rice, or mash ...
Tasty, delicious and nutritious.