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Name: Sweet And Sour Mixed Bean Hotpot
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 50 g St Ivel Gold Light (2oz); 700 g Potatoes peeled & quartered (1.5 lb); 45 ml Semi-skimmed milk (3 tbsp); Salt & freshly ground black pepper; 45 ml Unsweetened apple juice (3; 30 ml Red wine vinegar (2 tbsp); 30 ml Soy sauce (2 tbsp); 30 ml Clear honey (2 tbsp); 30 ml Tomato ketchup (2 tbsp); 30 ml Dry sherry (2 tbsp); 5 ml Ground ginger (1 tsp); 400 ml Vegetable stock cooled; 1 Onion sliced; 1 Garlic crushed; 1 Red pepper seeded & diced; 115 g Mushrooms sliced (4oz); 175 g Green beans halved (6oz); 40 g Plain flour (1.5oz); 1 440-gram can red kidney; 1 440-gram can chick peas; 1 200-gram can sweetcorn; fresh chives Chopped

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INGREDIENTS

50 g St Ivel Gold Light ; (2oz)
700 g Potatoes ; peeled & quartered (1.5 lb)
45 ml Semi-skimmed milk ; (3 tbsp)
Salt & freshly ground black pepper
45 ml Unsweetened apple juice ; (3
30 ml Red wine vinegar ; (2 tbsp)
30 ml Soy sauce ; (2 tbsp)
30 ml Clear honey ; (2 tbsp)
30 ml Tomato ketchup ; (2 tbsp)
30 ml Dry sherry ; (2 tbsp)
5 ml Ground ginger ; (1 tsp)
400 ml Vegetable stock ; cooled
1 Onion ; sliced
1 Garlic ; crushed
1 Red pepper ; seeded & diced
115 g Mushrooms ; sliced (4oz)
175 g Green beans ; halved (6oz)
40 g Plain flour ; (1.5oz)
1 440-gram can red kidney
1 440-gram can chick peas
1 200-gram can sweetcorn
fresh chives ; Chopped

Servings

INSTRUCTIONS

Cook the potatoes in a pan of boiling, lightly salted water for about 20 minutes, until tender. Drain, mash, mix with the milk and seasoning and set aside. Meanwhile, place the apple juice, vinegar, soy sauce, honey, tomato ketchup, sherry and ground ginger in a jug and whisk together until thoroughly mixed. Make up to 600ml (1 pint) with vegetable stock. Place the onion, garlic, pepper, mushrooms and green beans in a saucepan and add 90ml (6 tbsp) of sweet and sour stock.. Cover and cook gently for 10 minutes, stirring occasionally, until the vegetables are just tender. Set aside. Meanwhile, make the sauce. Place the St Ivel Gold Light, flour and remaining sweet and sour stock in a saucepan. Heat gently, whisking continuously. Until the sauce come to the boil and thickens. Simmer gently for 3 minutes, whisking. Add the cooked vegetables, kidney beans, chick peas and sweetcorn and mix well. Place the bean mixture in an ovenproof dish and level the surface. Pipe or spread the mashed potato over the top. Mark the top decoratively with a fork. Bake in a preheated oven at 190C / 375F / gas mark 5, for 30-35 minutes, until the potato topping is browned. Sprinkle with chopped chives and serve immediately with a crisp green side salad and warmed pitta breads.

NOTES

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Sweet And Sour Mixed Bean Hotpot

50 g St Ivel Gold Light (2oz)
700 g Potatoes peeled & quartered (1.5 lb)
45 ml Semi-skimmed milk (3 tbsp)
 Salt & freshly ground black pepper
45 ml Unsweetened apple juice (3
30 ml Red wine vinegar (2 tbsp)
30 ml Soy sauce (2 tbsp)
30 ml Clear honey (2 tbsp)
30 ml Tomato ketchup (2 tbsp)
30 ml Dry sherry (2 tbsp)
5 ml Ground ginger (1 tsp)
400 ml Vegetable stock cooled
1 Onion sliced
1 Garlic crushed
1 Red pepper seeded & diced
115 g Mushrooms sliced (4oz)
175 g Green beans halved (6oz)
40 g Plain flour (1.5oz)
1 440-gram can red kidney
1 440-gram can chick peas
1 200-gram can sweetcorn
 fresh chives Chopped

Cook the potatoes in a pan of boiling, lightly salted water for about 20  minutes, until tender. Drain, mash, mix with the milk and seasoning and set  aside.    Meanwhile, place the apple juice, vinegar, soy sauce, honey, tomato  ketchup, sherry and ground ginger in a jug and whisk together until  thoroughly mixed. Make up to 600ml (1 pint) with vegetable stock.    Place the onion, garlic, pepper, mushrooms and green beans in a saucepan  and add 90ml (6 tbsp) of sweet and sour stock.. Cover and cook gently for  10 minutes, stirring occasionally, until the vegetables are just tender.  Set aside.    Meanwhile, make the sauce. Place the St Ivel Gold Light, flour and  remaining sweet and sour stock in a saucepan. Heat gently, whisking  continuously. Until the sauce come to the boil and thickens. Simmer gently  for 3 minutes, whisking.    Add the cooked vegetables, kidney beans, chick peas and sweetcorn and mix  well.    Place the bean mixture in an ovenproof dish and level the surface. Pipe or  spread the mashed potato over the top. Mark the top decoratively with a  fork.    Bake in a preheated oven at 190C / 375F / gas mark 5, for 30-35 minutes,  until the potato topping is browned.    Sprinkle with chopped chives and serve immediately with a crisp green side  salad and warmed pitta breads.

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Nutrition

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Serving Size: 1 Serving (2985g)
Recipe Makes: 1

Calories: 3441
Calories from Fat: 228 (7%)

Amt Per Serving		% DV

	Total Fat 25.4g	34 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 11.2g
Cholesterol 0mg		0 %
Sodium 3853.7mg		133 %
Potassium 10510.2mg		277 %
Total Carbohydrate 695.9g		205 %
	Dietary Fiber 115.6g	463 %
	Sugars, other 580.3g
Protein 124.1g		177 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3441

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