On TV Tonight

  • 20:00 - Hairy Bikers' Bakeation - Germany
  • 21:00 - Nigel Slater's Simple Cooking - Born and Bred
  • 21:30 - Heston Blumenthal: In Search Of Perfection - Chilli con Carne

This recipe is classed as easy

Rating 5 / 5 (1 votes)

Prep time:
20 min
Cook time:
2 hrs
Serves:
4

Alan Coxon presents a rich and spicy surf'n turf stew of beef shin, gammon and prawns, served with rice and sliced bananas

Method

1. Melt the butter in a large saucepan, stir in the onion and cook gently until soft and translucent.

2. Add the beef and gammon and stir well until browned all over, then stir in the chilli, peppers, cayenne, paprika and crushed peppercorns. Pour in the stock and simmer gently for about 1½ hours.

3. Stir in the cabbage, lettuce and spinach and cook for a further 15 minutes, then add the prawns, lime juice and chopped thyme. Cook for 2-3 minutes and season to taste.

4. Serve immediately with boiled rice and sliced banana.

Ingredients

  • 50 g butter
  • 3 onions, finely diced
  • 1.1 kg beef shin, trimmed and diced
  • 225 g rashers of gammon, diced
  • 3 red bird's eye chillies, finely diced
  • 2 red peppers, seeds removed and finely sliced
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 12 peppercorns, crushed
  • 2 litres beef stock
  • 225 g green cabbage, finely sliced
  • 1 small lettuce, finely shredded
  • 55 g baby spinach
  • 125 g shelled prawns
  • 1 tbsp fresh lime juice
  • 1 tbsp thyme, finely chopped

To serve


Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register