Hearty Sweet & Sour Stew with Silverbeet & Baby Potatoes
- Prep time: 30
- Calories: 700
- 1 400 Gram Pack of Diced Tomatoes
- 250 Grams of Chat Potatoes
- 0.33 Bunch of Silverbeet
- 1 Red Onion
- 0.125 Green Cabbage
- 1 Small Bunch of Mint
- 60 Grams of Kalamata Olives (pitted)
- 60 Grams of Dried Apricots
- 1 Tablespoons of Sherry Vinegar
- 30 Grams of Fetta Cheese
- 1.5 Tablespoons of Sweet & Sour Stew Spice Mix
Prepare Ingredients:Wash the fresh produce. Cut the potatoes into 1 cm thick rounds. Remove and discard the silverbeet stems; thinly slice the leaves. Peel and thinly slice the onion. Cut and discard the cabbage core; thinly slice the leaves. Pick the mint leaves; discarding stems. Roughly chop the olives and dried apricots. Crumble fetta.
Start Stew:In a medium-large pot, heat olive oil on medium-high until hot. Add potatoes and onion; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until softened.
Add Silverbeet & Cabbage:To the same pot, add the silverbeet, cabbage and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until wilted.
Finish Stew:Add the tomatoes, olives, apricots, spice mix, sherry vinegar and 1½ cups of water. Heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 12 to 14 minutes, or until slightly reduced in volume and the potatoes are tender when pierced with a fork. Season with salt and pepper to taste. Remove from heat.
You Plate It:Divide the finished stew between bowls. Garnish with the mint and fetta. Enjoy!