I have put together a collection of simple ideas to make your Stewp even more Stewpendous!
You can also simply add more vegetables to your Stewp. Add the vegetables as you like them, sliced, quartered or diced, when you put your Stewp onto simmer.
I hope that cooking with the Stewp mixes and the ideas below are simple enough for any older children you have to start cooking - a Stewpendous idea!
Stir in half a can of light coconut milk (the Co-op produce half cans) to the Sambar Curry five minutes before the Stewp is ready to eat. Bring back to the boil and simmer for 5 mins.
Cottage pieAdd some crispy mashed potatoes to the top of your Tex-Mex Stewp.
- Make the Tex-Mex Stewp as per the instructions in an ovenproof pan, except reduce the water to 2 cups (500ml).
- 25-30 mins before the Stewp is ready to eat peel 500g of potatoes, half them, and boil with a pinch of salt for 20 mins.
- Preheat your oven to 200C(fan)/gas7
- Then, drain and mash the cooked potatoes. If you want, add butter or vegan equivalent to make it creamy.
- Once the Stewp is ready to eat add the mash potatoes on top of the pan, and place under a medium grill or in the oven until the mash starts to turn brown or is as crispy as you like it.
Home-made nachos dip
A customer told me they use the Tex-Mex as a great way to eat nachos. Why not add some some salsa and guacamole on the side as well?
Worcester sauce is a favourite of mine to add to stews. Be mindful this sauce contains anchovy paste so is not vegetarian.
For even more of a Tex-Mex flavour punch, stir in 1 tbsp of Worcester sauce and 1 tbsp of tomato puree at step 3 of the preparation process, just before you put your Stewp on to simmer.
Serve with couscous
Couscous, a staple of the North African region, is one of the easiest and quickest foods to make, and it is a great accompaniment to your Moroccan Stewp. Prepare your couscous five or so minutes before your Stewp is ready.
Follow the instructions on your couscous packet. Usually, this consists of adding boiled water to the couscous and letting it stand for 4 mins before breaking up with a fork and putting back on the stove briefly to heat up.
I also recommend mixing in some finely chopped fresh parsley to finish.
In the style of a Shakshuka, poach an egg for each serving just before the Stewp is ready to eat. Then add on top of your bowl of Moroccan Stewp. It adds a great creamy texture to the eating experience.
Yoghurt, garlic & mustard sauce
Traditional Patatas Bravas may be served with an Aioli sauce. Here is an easy to make sauce to go with two servings of Patatas Bravas Stewp.
- Put 100g (4 heaped tbsp) of plain or greek yoghurt in a bowl.
- Add a small pinch of salt and pepper
- Add 1 garlic clove, crushed
- Add half tsp of mustard (from a jar, not the powder)
- Mix together, taste and serve
Magic HP sauce
An easy addition that further deepens the flavours of the Patatas Bravas. Simply stir in 2 tsp of HP brown sauce at the end when the Stewp has cooked...Wow!
Serve with mini crispy potatoes
You just can't beat hot crispy potatoes! To time with eating the cooked Stewp, start this 30 minutes before the Stewp is ready to eat.
- Put 2 tbsp of vegetable oil into a roasting pan and heat the oven to 180C(fan)/gas mark 4.
- Peel the potatoes and cut into 2 cm chunks. I prefer to use Maris Piper for oven roasting as they get really crispy, but any floury potato will work.
- Boil the potatoes on the hob for 5 minutes then drain.
- Add the potatoes to the oven dish and turn to coat in the oil. Keep them separated if you can. Roast for 20 minutes.
If you have Stewp cooking ideas you want to share with everyone please comment on this blog below or share with us on the Stewpendous Facebook page,
It would be great to hear from you! Any questions please let me know.
Founder - Stewpendous