Lynn's Mussel Gumbo
2 tbl fruity olive oil
325 gm pork tenderloin cut into medallions about 10mm thick
1 tsp mild chilli powder
1 lrg onion chopped
4 stalk celery chopped
2 clv garlic crushed
500 gm okra trimmed and cut into 20mm slices
200 gm red kidney beans soaked overnight and drained
468 gm jar passata
225 gm cooked brown or white rice
sauce:
50 gm butter
1 tsp mild chilli powder
1 tsp ground cumin
4 sprg fresh thyme
50 gm flour
450 ml vegetable stock
1 x salt and freshly ground black pepper
3 tsp peri peri sauce to taste (very hot so take care)
450 gm green tipped mussels on the half shell
Method :
Aga equipment:
wire shell on third set of runners in roasting ovenight the end of cooking
Heat the oil in a large ovento hobcasserole on top of the aga.
Toss the pork in the chilli then cook it quickly for 4 to 5 minutes until
browned transfer to the simmering plate if necessary.
Add the onion celery and garlic then cover the pan and cook on the floor of the
roasting ovenfor 10 minutes while preparing the okra.
Drain and rinse the kidney beans.
Bring them to the boil in a pan of fresh water then cook on the simmering plate
for 10 minutes.
Leave the pan on the back of the aga until required.
Stir the okra into the pork with the passata the drained kidney beans and a
little seasoning.
Bring to the boil on the top then cover and cook on the floor of the simmering
ovenwhile preparing the sauce.
Melt the butter with the spices and thyme and cook gently for a few seconds on
the top of the aga.
Stir in the flour then cook on
the simmering plate for 2 to 3 minutes Gradually add the stock off the heat then
bring the sauce to tire boil stirring until thickened.
Season with salt and pepper and add the peripen sauce.
Stir tire sauce into the pork and okra mixture.
Heat on the boiling plate until really bubbling then put the lid back on the pan
and return it to the simmering ovenfor at least 4 hours and up to 10 hours.
Stir the mussels into the gumbo then cook for 5 minutes after re establishing
the boil on the simmering plate.
Heat the cooked rice for 10 minutes in a small covered dish in the roasting oven
then spoon a spoonful in the centre of each helping of gumbo which should he
served in dished plates or bowls.
Gumbo is an all in one dish froth the american deep South. It is usually made
with a mixture of meat and fish and I have added some beans for even nurre
texture and flavour The essentials are okra (difficult but possible to grow in a
greenhouse) and a spoonful of cooked rice to serve in each portion.
Serves 6