A perfect dish to use up the left over Turkey from Christmas Day or pop a gammon joint in to slow cook throughout the day. We did this in the Ninja Foodi using the pressure cook function and then finished the dish using the sear function to reduce the liquid and add the mascarpone.
1kg Gammon Joint (Smoked or Unsmoked) - trim the fat off and cube the joint into bite size pieces. Alternatively use Diced Pork Shoulder or Diced Stewing Beef
400g Diced Swede or Celeriac
200g Diced Celery
200g Diced Carrots
200g Diced Courgettes or Aubergines
200g Diced Leeks or Shallots
50g Unsalted Butter
250ml Vegetable Stock - Homemade is best
400g Chopped Tomatoes
1 tsp Smoked Paprika
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Arrowroot Powder - Optional
60g Mascarpone Cheese / Soured Cream Optional
Melt the butter in a large stock pot over a medium heat and add the Gammon (meat) cubes. Cook for 2 - 3 minutes to brown, add the diced swede and combine with the meat.
Transfer the meat and swede into a slow cooker leaving the meat juices / butter in the pan.
Add the stock, tomatoes and spices to the meat & swede in the slow cooker and cover. Set to either high for 4 hrs or low for around 8 hrs.
The rest of the vegetables can be prepared straight away and allowed to cool to add to the stew later or cooked later closer to serving time.
Using the butter / meat juices - add all of the remaining vegetables and sweat down over a low/medium heat for 10 minutes.
Add these vegetables to the stew near the end of the cooking time and combine.
Stir through the mascarpone / soured cream or If you want to thicken the sauce, mix the arrowroot with a tablespoon of cold water and mix to a paste.
Add the arrowroot paste to the stew and stir through.
Season to taste and serve.
Nutrition per serving
Calories 426, Carbs (net) 12 grams, Fat 16 grams, Protein 37 grams