Name: Spicy beef shin hotpot with roast squash wedges
Total time: 4 h
Ingredients: 50ml of rapeseed oil; 1 large onion, finely chopped; 1 green pepper, seeded and finely chopped; 1 yellow pepper, seeded and finely chopped; 4 garlic cloves, finely chopped; 1.5kg beef shin, boned, trimmed and cut into small cubes; 300g of cooking chorizo, cut into slices; 2 tbsp of plain flour; 1 tbsp of sweet smoked paprika; 1 tbsp of ground cumin; 1 tbsp of black treacle; 1 tbsp of tomato purée; 1 dried ancho chilli, soaked in hot water; 500ml of beef stock; 400g of tinned chopped tomatoes, (1 tin); 400g of chickpeas, (1 tin); salt; pepper; 1 large squash, butternut or festival, seeded and cut into thin wedges with skin left on; 50ml of rapeseed oil; salt; pepper; 100ml of sour cream; 25g of pumpkin seeds; 1 bunch of coriander, small, roughly chopped; rice, Danny used a mixture of basmati and wild rice

Spicy beef shin hotpot with roast squash wedges

by Food Urchin

Ingredients

Oils & Vinegars

50ml of rapeseed oil
50ml of rapeseed oil

Fruit & Vegetables

1 large onion, finely chopped
1 green pepper, seeded and finely chopped
1 yellow pepper, seeded and finely chopped
4 garlic cloves, finely chopped
1 large squash, butternut or festival, seeded and cut into thin wedges with skin left on

Fresh Meat

1.5kg beef shin, boned, trimmed and cut into small cubes
300g of cooking chorizo, cut into slices

Spices & Dried Herbs

1 tbsp of sweet smoked paprika
1 tbsp of ground cumin
1 dried ancho chilli, soaked in hot water

Dairy

100ml of sour cream

Salad & Fresh Herbs

1 bunch of coriander, small, roughly chopped

Cereals, Grains & Pasta

rice, Danny used a mixture of basmati and wild rice