Colder days always welcome hearty, warming meals. This cajun dish has just enough heat to warm the soul without burning your mouth and needing a fire extinguisher to put the fire out. This can also be made in the slow cooker if you wish, just simply seal your meat in a frying pan and transfer all the ingredients to your slow cooker and cook for 6-8 hrs on low or 3-4 hours on high.
Some recommended items from our kitchen to make this dish…
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- Family size multi function cooker , this is used in several of our recipes.
- Roasting tins in varying sizes are always a must have in every kitchen.
**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 10% off your order you can use our code HICKMAN10 at the checkout.
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Serves 6
INGREDIENTS:
- 1 pork tenderloin, cut into chunks
- 2 bell peppers, deseeded and diced
- 1 red onion, peeled and chopped
- 1 tin chopped tomatoes
- 2 sticks celery, chopped
- 2 tablespoons tomato puree
- 3 teaspoons SpiceNTice Cajun spice
- 200ml chicken stock
- 1 medium butternut squash, peeled, deseeded and diced
- 2 tins black eyed beans, drained
- 1 small tin sweetcorn, drained
METHOD:
- Season the pork with 1 teaspoon of the Cajun seasoning and leave to marinate overnight in the fridge.
- Preheat oven 200°C fan.
- Place the butternut squash in a roasting tin with 1 teaspoon of the Cajun seasoning, spray with frylight or oil and roast for 20 minutes until soft.
- Meanwhile fry the pork in batches, remove from the pan and set aside to rest.
- In the same pan fry the onion, peppers and celery in the juices the pork left behind until soft, add the remaining Cajun seasoning, stock, tomatoes and tomato puree and simmer until the sauce is thickened.
- Stir the pork back in along with the butternut squash, sweetcorn and beans and heat everything through for 5 minutes to incorporate the flavours.
- Serve with Mexican rice, chips, pasta or a nice big salad. Or just enjoy it on its own.
Hickmans Slim Kitchen 