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Creamy Cajun Stew and Ciabatta

Creamy Cajun Stew and Ciabatta

with Corn, Butterbeans and Sweet Potato

Recipe Development Team
Recipe Development TeamPublished on December 06, 2023
Allergens:
Milk
Wheat
Barley
Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Onion

2 unit(s)

Garlic Clove**

160 grams

Sweetcorn

1 carton(s)

Butter Beans

1 sachet(s)

Cajun Spice Mix

1 carton(s)

Tomato Passata

75 grams

Creme Fraiche**

(Contains: Milk)

15 grams

Vegetable Stock Paste

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

15 grams

Honey

Not included in your delivery

1 tbsp

Olive Oil

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2777 kJ
Energy (kcal)664 kcal
Fat20.9 g
of which saturates8.8 g
Carbohydrate89.1 g
of which sugars30 g
Dietary Fibre19.6 g
Protein19.2 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Large Frying Pan

Cooking Instructions and Tips

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins.

Turn halfway through.

2

In the meantime, halve, peel, and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper, and fry, stirring occasionally, until golden, 10-12 mins. 

3

While the onion is frying, finish the prep. 

Peel and grate the garlic (or use a garlic press). 

Drain the sweetcorn and butterbeans in a sieve.

4

Add half the garlic and Cajun spice mix to the onion and fry for one min more. 

Stir through the passata, creme fraiche, vegetable stock paste, butterbeans, sweetcorn and water for the sauce (see pantry for amount). 

Bring up to a boil, then lower to a simmer. 

Simmer the sauce until thickened slightly, 5-6 mins. 

5

In the meantime, halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

Grill the bread on the top shelf of your oven until golden, 4-5 mins.

Meanwhile, stir the roasted sweet potato and honey into the stew.

Taste, and season with salt, and pepper as needed.

6

Share your stew between your bowls. 

Serve with your garlic ciabatta alongside.

Enjoy! 

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