Veggie Patch stew: Heritage tomatoes and seasonal garden bean selection
For your base of the stew:
• 2 white onions from the garden sliced finely
• 1 chilli sliced with seeds left in for a little heat
• 2 garlic cloves crushed and pureed
• 2 large vine tomatoes sliced
• 1 seasonal large potato from the veggie patch / sweet potato peeled and diced small.
1. To begin add a good glug of olive oil to the large range master saucepan, then add your chilli and onions along with a pinch of sea salt and cook down till soft with a little colour as colour equals flavour.
2. Next add your garlic and long with the diced potato as this will help to thicken the stew, once the base is soft add your tomatoes to deglaze and remove all of the cooked one goodness form the bottom of the pan.
Add 1 litre of good quality simple GG Vegetable stock :
• Carrot
• Leek tops
• Celery
• White onions and peel
• Bay leaves
• Black pepper
• White wine to deglaze
• Water to cover
• Black peppercorns.
For this dish is used a selection of seasonal beans consisting of fine, runner and white beans but you can use any the seasonal beans which can be found in your garden or allotment as this time of the year.
Slice into thin slices as this ensures for better texture ensuring they are cooked all the way through and they the beans inside can be released to give further body to the stew.
Add one glass of the water along with one more large garden tomato and then allow to cook and simmer for at least two hours as this will help to ensure for further depth of flavour season with a good pinch of black pepper.
To finish:
• Sliced tomatoes from the garden
• Fresh selection of garden herbs – sage, purple sage, parsley, organeo, thyme.
• Olive oil for gloss and shine to finish.
Pair with GG sourdough and sea salted butter.
The Gourmet Gent 