| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Grains |
|
St, Ivel |
1 |
servings |
INGREDIENTS
| 50 |
g |
St Ivel Gold Light; (2oz) |
| 700 |
g |
Potatoes; peeled & quartered |
|
|
; (1.5 lb) |
| 45 |
ml |
Semi-skimmed milk; (3 tbsp) |
|
|
Salt & freshly ground black pepper |
| 45 |
ml |
Unsweetened apple juice; (3 tbsp) |
| 30 |
ml |
Red wine vinegar; (2 tbsp) |
| 30 |
ml |
Soy sauce; (2 tbsp) |
| 30 |
ml |
Clear honey; (2 tbsp) |
| 30 |
ml |
Tomato ketchup; (2 tbsp) |
| 30 |
ml |
Dry sherry; (2 tbsp) |
| 5 |
ml |
Ground ginger; (1 tsp) |
| 400 |
ml |
Vegetable stock; cooled , about (14 |
|
|
; fl oz) |
| 1 |
|
Onion; sliced |
| 1 |
|
Clove garlic; crushed |
| 1 |
|
Red pepper; seeded & diced |
| 115 |
g |
Mushrooms; sliced (4oz) |
| 175 |
g |
Green beans; halved (6oz) |
| 40 |
g |
Plain flour; (1.5oz) |
| 1 |
|
440 gram can red kidney beans; rinsed & drained |
| 1 |
|
440 gram can chick peas; rinsed & drained |
| 1 |
|
200 gram can sweetcorn kernels; drained |
|
|
Chopped fresh chives; to garnish |
INSTRUCTIONS
Cook the potatoes in a pan of boiling, lightly salted water for about 20
minutes, until tender. Drain, mash, mix with the milk and seasoning and set
aside.
Meanwhile, place the apple juice, vinegar, soy sauce, honey, tomato
ketchup, sherry and ground ginger in a jug and whisk together until
thoroughly mixed. Make up to 600ml (1 pint) with vegetable stock.
Place the onion, garlic, pepper, mushrooms and green beans in a saucepan
and add 90ml (6 tbsp) of sweet and sour stock.. Cover and cook gently for
10 minutes, stirring occasionally, until the vegetables are just tender.
Set aside.
Meanwhile, make the sauce. Place the St Ivel Gold Light, flour and
remaining sweet and sour stock in a saucepan. Heat gently, whisking
continuously. Until the sauce come to the boil and thickens. Simmer gently
for 3 minutes, whisking.
Add the cooked vegetables, kidney beans, chick peas and sweetcorn and mix
well.
Place the bean mixture in an ovenproof dish and level the surface. Pipe or
spread the mashed potato over the top. Mark the top decoratively with a
fork.
Bake in a preheated oven at 190C / 375F / gas mark 5, for 30-35 minutes,
until the potato topping is browned.
Sprinkle with chopped chives and serve immediately with a crisp green side
salad and warmed pitta breads.
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