For those of us not glued to the Superbowl with the best Olive Oil Guacamole to hand, the Six Nations Rugby tournament is a great time to cook up a feast for friends while watching the game.
Whoever you’re supporting, those of us in the northern hemisphere may need some healthy comfort food packed with polyphenol power to see us through those nail-biting moments. And what better way to use your extra virgin olive oil at this time of year than in this fabulous six nations stew from ILoveCooking. We all know that, when it comes to a hearty stew with all the health benefits olive oil can add, the Irish take some beating! So, why not prepare it in advance and heat up for half time. By using a quality extra virgin olive oil like Morocco Gold you can be sure that it is packed full of antioxidants and vitamins to help keep your home squad fit and well through winter.
Six Nations Stew With Extra Virgin Olive Oil
Ingredients
- 3 kg diced lamb
- Morocco Gold Extra Virgin Olive Oil
- Salt and pepper
- 6 red onions, finely sliced
- 3 tsp Chinese five-spice powder
- 3-inch piece ginger, peeled and grated
- 1 head garlic, peeled and sliced
- 2-3 tbsp harissa (optional)
- 1.5 litres stock
- 1600g tinned tomatoes
- 4 bay leaves
- 400g stoned prunes
- 50 ml soy sauce
- 50 ml maple syrup
Instructions
- In a large frying pan, cook the lamb in batches in extra virgin olive oil, season well and set aside.
- In another large heavy-based saucepan (or even use two) sweat the onions in some olive oil until soft. Add the five-spice powder, ginger, garlic and harissa to the onions and mix well. Cook out for another few minutes.
- When the lamb is all done, add to the saucepan, mix well and deglaze the frying pan with some of the stock and pour it into the saucepan. Add the tinned tomatoes and bay leaves along with the rest of the stock. Mix well and bring up to the boil, then simmer for about 1.5 hours.
- Keep the lid on at first but remove it after about an hour so it can reduce and thicken up. Stir occasionally and then add the prunes, soy sauce and maple syrup. Cook for another 20 minutes and then cool slightly and taste. Adjust the seasoning as necessary.
