Sweet Portuguese Casserole
Portuguese Casserole recipe - This was the first time I have used brand Sweet & Sticky Peri Peri sauce, mild medium heat and very tasty.
By: Isabel Robson
Serves: 4
Preparation: 30 minutes
Ingredients:
3 Table spoons Sweet & Sticky Peri Peri sauce
200g Quorn chunk pieces
1 cup white wine
6 Fresh broccoli florets
250g butter beans (tinned)
100g chopped tinned peach
250g Chick peas (tinned)
1 Cup of loose sweet corn
3 tsp Soy sauce
3 Medium Tomatoes
2 Garlic cloves
150g Baby new potatoes
1 Fresh Rosemary floret
2 tsp Worcestershire sauce
5 tsp Olive oil
2 tsp honey
Serves: 4
Preparation: 30 minutes
Ingredients:
3 Table spoons Sweet & Sticky Peri Peri sauce
200g Quorn chunk pieces
1 cup white wine
6 Fresh broccoli florets
250g butter beans (tinned)
100g chopped tinned peach
250g Chick peas (tinned)
1 Cup of loose sweet corn
3 tsp Soy sauce
3 Medium Tomatoes
2 Garlic cloves
150g Baby new potatoes
1 Fresh Rosemary floret
2 tsp Worcestershire sauce
5 tsp Olive oil
2 tsp honey
- Peel and chop onion and garlic.
- Sweat it in hot casserole pan with Quorn pieces and olive oil for 30 seconds.
- Trow in a rosemary floret with Soy sauce and Worcestershire sauce, honey, white wine, chopped potatoes and chopped tomatoes.
- Add remaining ingredients and 500 ml water.
- Season with salt and pepper and close with lid.
- Cook for about 20 minutes on medium heat or until potatoes are cooked.
- Stir gently half way and add more water if required.
- Remove Rosemary floret and serve with bread.
Life can be hectic during the week, so when I made casserole over the weekend, I always cook extra portions to freeze. Adding 1 table spoon of vinegar and Vodka to the mixture before freezing, it helps preserve it taste and shelf life.
Instead of buying processed food to eat during the week, make your life easier by just going to the freezer. Saves you a trip to the shops and you know exactly what you are eating.
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