Post 118: Vegetable Stifado

This week has seen and change in my Veg Box delivery. I move from a medium Veg box, to a mixed box as we'd been wasting too many of the leaves that came. The mixed box includes more summery items, such as lettuces, peppers, tomatoes and herbs.

Saturday was spent at the races. Sunday was spent recovering from the races. And so by monday, some of the items in my new mixed box were definately ready to be used. As ever, I was keen to avoid any wastage; to this effect, I came up with a vegetable Stifado, which used almost everything (which just about constitutes my ideal recipe)

Ingredients:

• 4 cloves of garlic along with the bag of fresh herbs which had arrived in the box - these were mainly thyme and sage with a little oregano
• 2 medium onions
• 1 bag each of peas and broad breans (podded they came to about a cereal bowl's worth)
• 1 medium courgette, cut into 1/4's lengthways and then 3/4" chunks
• 1 squash (it wasn't butternut; it was like a big pale courgette with tougher skin, but I can't find it on google and it was unlisted in the Box contents), this I skinned and chopped into similar sized bits to the courgettes
• 2 x tins chopped tomato
• 750ml's red wine
• 200gs feta cheese

Madness that is the method here it is, pre cooked:

• Fine chop the onions and slow fry in olive oil
• Add in the garlic and fry a bit more
• Add in the courgettes and squash and coating them in the oil nad browning a little
• Add everything else, crumbling the feta and a little pepper (but not salt, as the feta is salty enough)
• Medium ~150c oven for 4 hours

After 4 hours or so, the sauce reduces nicely and goes a much more appealing colour than it is pre-cooking.

Happy days.