- 1 feta portion
- 1 roasted peanuts sachet
- 1 ATLAS miso honey glaze tub
- 1 ATLAS peanut & chilli sauce tub
- 1 lemon
- 1 broccolini
- 2 Dutch cream potatoes
- 1 Japanese pumpkin bag
- 1 tomato
- 1 garlic clove*
- 1 red onion
- 1 coriander bunch*
- 1 parsley bunch*
- 1 spring onion bunch*
Pantry staples: Olive oil, salt
Allergens: Soy, dairy, onion, garlic, nuts (peanut)
Specialised equipment: Char grill pan or barbecue (optional), lined baking tray
Chef's note: This is the Atlas Masterclass take on the ancient Andean dish ‘carapulcra’, a stew built around native ingredients such as dried potatoes and aji chillies. In times before refrigeration, potatoes were dried in the sun to preserve them for longer. This also changes the texture and flavour of the potato.
* Coriander and spring onion are to be split across other dishes so please read each recipe carefully.
1. Marinate the pumpkin
Always read the recipe in full before you begin. Preheat the oven to 190C fan forced. Cut the pumpkin into wedges. Coat the pumpkin with the miso honey glaze. Set aside to marinate while you prepare the remaining ingredients.
Time saving tip: Cut the pumpkin into smaller pieces for a shorter cooking time. Blend the chimichurri the night before. Prepare the stew earlier and reheat. Cook the broccolini on the grill with the pumpkin.
2. Prepare the remaining ingredients
Wash the vegetables. Trim the ends of the broccolini. Roughly dice half of the onion and very finely dice the remaining. Thinly slice the garlic. Peel and cut the potatoes into 1cm cubes. Dice the tomato. Finely chop 1 tablespoon per person of the coriander leaves and stems*, 1 tablespoon per person of the parsley leaves and 1 spring onion* per person. Juice the lemon. Crumble the fetta.
3. Cook the onion, tomato and garlic
Heat a splash of oil in a saucepan over medium heat. Add the roughly diced onion and cook for 2 minutes or until softened and translucent. Add the garlic and cook for a further minute, stirring often and making sure not to add any colour. Add the tomato and cook for 2 minutes, stirring often, or until the tomato starts breaking down.
4. Add the potatoes
Add the potatoes and the peanut and chilli sauce and stir to combine. Let simmer for about 20 minutes, stirring regularly, or until the sauce has reduced to a thick yet runny consistency and the potatoes are cooked. If the sauce sticks to the pan or reduces quicker than the potatoes have cooked, reduce the heat and add water or stock. Season to taste.
5. Grill the pumpkin
Meanwhile, heat a char grill pan, barbecue or frying pan over high heat. Add the marinated pumpkin and cook for 2 minutes on each side or until charred. Place the pumpkin and any remaining marinade on a lined baking tray and into the oven for 15 minutes or until soft and cooked through.
6. Make the chimichurri
Meanwhile, bring a saucepan of salted water to the boil in preparation for the broccolini. Combine the parsley, coriander, spring onion, lemon juice, finely diced onion, 2 teaspoons per person of olive oil and a pinch of salt. Season to taste with more olive oil or salt.
7. Blanch the broccolini
Add the broccolini to the boiling water and cook for 1 minute or until vibrant.
8. To serve
Divide the potato and peanut stew between serving plates. Top with the pumpkin wedges, chimichurri, roasted peanuts, fetta and broccolini.