The clocks have gone forwards and now the night skies really do begin to darken in earnest - which of course is perfect for Bonfire Night this coming November 5th.
However, when it comes to cooking outside, the surrounding blackness does present a slight problem and fumbling around by live flame and coals, with fireworks flying off in the background, can be risky business.
This recipe then offers a little bit of a hack. Insofar, if you are planning on holding a mini-fireworks display at home this year, you can get all the grunt work out the way by building the base of the stew inside in the kitchen.
And then it’s just a case of reheating on your BBQ outside, to create the illusion of holding a proper campfire feast for everyone to enjoy.
In terms of wholesome ingredients, we have selected the mighty triumvirate of pork belly, beans and our snaptastic Butcher’s Dogs, and you are perfectly at liberty to swap things around a touch. Our Le Pigs also work very well in this way and a trotter wouldn’t go amiss in there either.
The underpinning element of a campfire stew though is the application of something tangy, fruity and tart to lift and cut through all that earthy flavour. Like a decent BBQ sauce for instance.
In this case, we do advise that you try our new T&G Standard Issue BBQ Sauce. Having been formulated over a long and exhaustive period and including ingredients such as Bramley Apple, Chipotle Chilli Paste and Whiskey (with an ‘e’) this very special condiment will elevate your stew to new heights.
Causing more whoops and sighs than even the biggest rocket to ever explode in the sky.
Just try it and you'll see.
Ingredients - serve 4 - 6 people
200g Waberthwaite Pancetta, cut into lardons
1tbs extra-virgin olive oil
3 celery sticks, cut into chunks
1 onion, peeled and chopped
4 garlic cloves, peeled and sliced
Small bunch of sage, leaves picked and chopped
2 sprigs of rosemary, leaves picked and chopped
500g pork belly, sliced and chopped into 5cm pieces
400g can of chopped tomatoes
100g Turner & George's Standard Issue BBQ Sauce
500ml chicken stock
3 bay leaves
2 x 400g can of haricot beans
Maldon Sea Salt and freshly ground black pepper
Method
First place a large, heavy casserole dish over a medium heat on the hob and add the olive oil. When hot, add the pancetta and quickly fry to crisp up a touch and render.
Remove and put to one side and then add the celery, onion and garlic to the residual fat and stir through for about 10 minutes, until everything begins to soften.
Next add the chopped sage and rosemary, followed by the pork belly and again, stir through so that pork begins to colour and the fat catches.
Then add the chopped tomatoes, T&G Standard Issue BBQ Sauce, bay leaves and chicken stock. Check for seasoning and then bring up to a gentle simmer. Place a lid on top and leave to quietly cook on the hob for a couple of hours, coming back every now and then to stir. Once done, take off and put to the side.
When it gets dark, light the wood or charcoal in your BBQ and when the coals are glowing place the casserole on top of one side of the grill to start heating the stew through again and then add the beans to the mix.
On the other side, add the Butcher’s Dogs and turn frequently to ensure that they brown but without bursting their skins.
Once they have a decent colour, take off and cut them into four pieces and add back to the casserole to poach and finish cooking. You may need to top up with some water.
Leave everything to bubble through for another 10 minutes or so and then serve by ladling into bowls, accompanied by jacket potatoes.
Enjoy whilst the fireworks and sparklers begin and light up that big dark sky.
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