Spicy potato and chipolata stew

4 servings Prep: 15 mins, Cooking: 30 mins
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A delicious, flavour-packed smoky sweet stew.

By Food24 April 24 2018
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Ingredients (18)

oil — for frying
1 tsp fresh chillies
500 g pork chipolatas
400 g potatoes — diced
1 tsp fresh garlic — finely chopped
250 ml chicken stock — warm
200 g red apples — diced
125 ml apple juice
410 g tinned butter beans
200 g vine tomatoes
salt and freshly ground black pepper
80 ml olive oil
10 ml fresh garlic — finely chopped
10 ml green chillies — finely chopped
sea salt and freshly ground black pepper
60 ml sour cream
60 ml pine nuts — toasted
micro coriander — to serve
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For the stew, heat the oil in a pot over medium heat.

Add the sausages and brown for 2 mins. Remove the sausages with a slotted spoon and set aside.

Add the potatoes to the pot with oil and sauté for 5 mins.

Add the stock, tinned tomatoes, garlic and apples and simmer covered for 15 mins.

Remove 1 cup of the stew and puree it until smooth.

Pour it back into the remaining stew together with the sausages and apple juice and simmer uncovered for 5 mins.

Stir in the beans and vine tomatoes and simmer for 2 mins.

Season the stew to taste.

To serve, whisk the olive oil, garlic and chilies together and season it lightly.

Top each portion of stew with a dollop of sour cream.

Add a drizzle of the chili oil and scatter some pine nuts and coriander on top.

Tips: This stew is perfectly filling on its own but can also be served on some fluffy basmati rice, couscous or bulgur wheat.

Micro coriander can be found at selected supermarkets or health stores but can also easily be replaced with chopped fresh coriander.



15 Standout potato recipes that will put you off Banting forever

There is no more popular food than the good ol’ spud. (image: iStock) You would think that the popularity of the potato would have dwindled considering the current cult status of the Banting diet, which strictly forbids the starchy, carby vegetable. But it hasn’t.


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