Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, mangetout stew. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mangetout Stew is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Mangetout Stew is something which I’ve loved my entire life.

She adds the beans quite early on. If you prefer yours with a bit of crunch I'd add them just before adding your eggs. She adds the beans quite early on.

To get started with this recipe, we must prepare a few components. You can have mangetout stew using 15 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Mangetout Stew:

1. Get 2 medium onions ( chopped)
2. Take 50 grams chorizo
3. Make ready 3 tbsp olive oil
4. Prepare 4 garlic cloves
5. Make ready 2 bay leaves
6. Get 200 grams Tinned chopped tomatoes (half of a standard tin)
7. Take 1 chicken stock cube
8. Make ready 25 ml white wine
9. Make ready 1/2 tsp hot chilli powder
10. Get 1 liter boiled water (from kettle)
11. Make ready 1 pinch of salt
12. Get 4 medium potatoes (peeled and cut into chunks)
13. Get 1 fillet of salted fish cut into small portions. (your choice of how much you want to add, i'm adding about 150 grams) OPTIONAL
14. Make ready 4 eggs
15. Get 300 grams mangetout

This is simple to prepare and a nice alternative to a typical stir fry. Mangetout are in season from June to September. Look for firm, vibrant green pods that aren't limp or discoloured. Mangetout will remain crisp and fresh in the fridge for up to three days.

Steps to make Mangetout Stew:

1. soak the salted cod in water 24 hours before cooking, changing the water 2 or 3 times.
2. Add the olive oil and chorizo in a non-stick pan and heat on high
3. Remove the fried chorizo from the pan.
4. add the onion, garlic and bay leaves and lightly brown for about 5 minutes.
5. Add the tinned tomatoes and stir. lightly simmer for a further 5-8 minutes
6. Crush the chicken stock cube and chilli in the wine and add to the pan
7. Add the mangetout beans to the pan and simmer for 5 minutes or so, stirring a few times.
8. season with salt
9. Add about half of the water, cover with a lid and simmer for 10-15 minutes on a medium heat. stir every so often.
10. Add the rest of the water as and when you need it ( when it starts to dry out)
11. Add the potatoes and stir.
12. add more water, cover and simmer for a further 10-15 minutes
13. Add the salted cod to the pan and simmer uncovered for 5 minutes or so.
14. check seasoning, add the remainder of the water
15. Using a wooden spoon make 4 wholes in the pan by sliding the beans and potatoes to one side.
16. one by one add the eggs to the pan. Crack the eggs invidually into a seperate small bowl(this is to make sure the yolk doesn't crack), then slide gently into the pan.
17. Simmer for 5-8 minutes covered with the lid.
18. Turn the hob off and let it cook in the pan and rest for another 10 minutes before serving.

Nikujaga, literally meaning meat-potato, is perhaps one of the most straightforward and comforting dishes in the Japanese repertoire. It's traditionally made of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with konnyaku, a gluten-free noodle made from yam. Potatoes take centre stage in this dish, with the meat mostly serving as a source of flavour. I'll have some fish steaming, some rice in the rice cooker, something roasting in the oven, some veggie tofu stew, and then just wok this little number out.. then add the mangetout and stir . Drain, and stir into the stew with the baby leaf spinach.

So that’s going to wrap it up with this special food mangetout stew recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!