BEAN AND PUMPKIN STEW
In this stew from Chile the pumpkin gives a slightly sweet taste which complements the tartness of the tomatoes and smokiness of the paprika.
Serves 4-6
450g pumpkin, diced 1 can rosecoco or kidney beans, drained
150 g sweetcorn, drained /2
1 1 - 2 tbsp paprika
1 onion, chopped 4 tomatoes, chopped 2 tsp oregano 480 ml stock or water 225 g cheddar cheese, grated
Oil, for frying Salt and pepper
1 Heat the oil in a large pan and cook the onion gently until it begins to soften. Now put in the paprika and stir round for a few seconds, taking care that it does not burn. 2 The pumpkin, tomatoes, oregano, seasoning and stock go in now. Stir, and bring the pan to the boil. Then reduce the heat and leave to simmer for 15 minutes. Stir from time to time until you have a thick sauce.
3 Now put in the beans and sweetcorn. Simmer gently for a further 10 minutes or so until the ingredients have cooked down, and then partially mash the stew with a fork.
4 Serve with coconut rice or baked potatoes, topped with grated cheese and hot pepper sauce.
The Small Planet Vegetarian Cookbook, Published by New Internationalist
Richard Kelsey HALLWOOD FARM SHOP
Today’s supermarket shelves are piled high with intensively farmed, fast growing continental breed beef, fed on concentrated feed to rush them to maturity. This meat is then rushed onto shelves with little or no carcass ageing, frequently resulting in a bland and unsatisfying eating experience. Here at Hallwood Farm although there was a temptation to go with the flow and stock the land with these fast growing super beef breeds, we wanted to produce something a little different, more suited to our land and our farming ethos of ‘flavour and quality before yield’.
The claims made about the superiority of quality and health benefits of beef produced on grass fed, low intensity systems abounds on the internet. All of this and a desire to do what is right for our beautiful North Devon mixed farm was taken into account when we set off on our journey to produce something a little special. We opted for a Jersey crossed with a Ruby Red Devon. The Jersey, a traditional dairy breed, has a low carcass yield but does have outstanding meat qualities. The Ruby Red Devon are a docile local breed which respond well to gentle handling, give a good frame and fatten well on our herb rich pasture - they are if you like ‘designed’ to thrive in this specific region on our native meadow species. The small batches of calves arrive with us at about a week old. They are bucket fed milk for eight weeks and eat a homemade mix of rolled barley, sugar beet pellets, flaked maize, soya & minerals. Then at about 18 weeks they are turned out to graze. From this point they will only eat grass or grass silage made here on our farm for the rest of their lives. Compared to intensively farmed beef, which is ready to kill in just 12 to 18 months our animals stay here on this farm for 28 to 30 months until they are ‘finished’.
Thankfully we do still have local abattoirs where we can send our animals without subjecting them to long arduous journeys, and the meat is well hung and then skilfully butchered by a talented local village butcher. We are now five years into the Hallwood Jersey cross beef herd. This beef must certainly be a case of ‘less is very definitely more’!
FOODLOVERMAGAZINE.COM | 39
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