RIESLING WITH POTATO AND PUMPKIN STEW WITH GINGER
Now that the cold months are coming, and the vineyards are getting ready to settle into their winter sleep, all we think about is what will we be pairing that wine of ours with. A luscious wine such as Riesling asks for lusciousness back, and that is what we get from this recipe. Staffelter Hof winemaker Jan Mathias’ favorite, we can definitely picture ourselves gorging on this, overlooking those snow-covered vineyards.
- 350 g Hokkaido pumpkin
- 200 g shallots
- 1-2 green chili peppers
- 3 cloves of garlic
- 40 g of ginger
- 750 g of firm cooking potatoes (for example Nicola or Charlotte)
- 3 tbsp olive oil
- 2 sp mild curry
- 1.2 l vegetable broth
- 1/2 lemon
- 100 g of dried apricots
- 1 bunch of coriander leaves
- 300 g chicken breast fillet
Preparation Cut pumpkin in half and remove its seeds. Cut pumpkin with peel into thin, bite-sized slices, Cut peeled shallots into rings. Cut the chili peppers, peel garlic and chop both. Peel ginger and cut into dice. Peel the potatoes cut them into thin slices.
Heat the oil in a large heavy saucepan over medium-high heat. Except for the pumpkin, sauté everything together, stirring from time to time. Add curry, slightly roast it. Fill with stock and simmer over medium heat for about 30 minutes.
Wash the lemon with hot water and cut it into thin slices. Roughly chop the apricots and coriander leaves. Cut the chicken into thin slices and salt it. Add the pumpkin and chicken to the stew after about 10 minutes. Add the lemon and apricots about 5 minutes before the end of cooking. Add salt and pepper to your taste and as a final touch, season it with coriander.
Heat the oil in a large heavy saucepan over medium-high heat. Add the onions, carrot, potato, and pumpkin and sauté for 5-10 minutes, stirring from time to time. When vegetables have softened, add the ginger and garlic. Continue to sauté for 2-3 minutes, then add the turmeric, coriander, cumin, and cinnamon stick. Cook for another 5-8 minutes, then add the canned tomato and 1 cup of water. Bring to a simmer and season it with salt and pepper, right before adding the raisins. Allow cooking for 18-25 minutes until all vegetables are soft – but don’t overcook.
(this is optional, but if you have access to it, the unique flavor of a preserved lemon is worth adding). You can serve this stew with warm pita bread on the side – or over a bed of couscous or rice pilaf. Want to add more interest to the dish? Try spiking the rice pilaf with some chopped apricots or slivered almonds.