Chilli Con Carne

Ingredients – Serves 4

• 1 tbsp oil
• 1 large onion
• 1 red pepper
• 2 garlic cloves , peeled
• 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
• 1 tsp paprika
• 1 tsp ground cumin
• 500g lean minced beef
• 1 beef stock cube
• 400g can chopped tomatoes
• ½ tsp dried marjoram
• 1 tsp sugar
• 2 tbsp tomato purée
• 410g can red kidney beans
• soured cream and plain boiled long grain rice , to serve

Method

1. Prepare your vegetables. Chop your onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut your pepper in half lengthways, remove stalk and wash the seeds away, then chop.
2. Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent.Tip in the garlic, red pepper, chilli, paprika and cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
3. Brown the mince. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
4. Making the sauce. Crumble your stock cube into 300ml/1⁄2 pint of hot water. Pour this into the pan with the mince mixture. Open the can of chopped tomatoes and add these as well. Tip in the marjoram and the sugar, if using (see tip left), and add a good shake of salt and pepper. Squirt in about 2 tbsp of tomato purée and stir the sauce well.
5. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
6. Bring on the beans. Drain and rinse the beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle with the meat!

Alternatively serve as a burrito as seen in the Eat5star food and coffee bar. Simply throw a couple of tortilla wraps in the heated oven for 10 secs, load it with sour cream, cheese and chilli and enjoy!

 

Mediterranean Pasta for 4

Ingredients

• 2 red peppers cut into chunks
• 2 red onions , cut into wedges
• 2 mild red chillies , seeded and diced
• 3 garlic cloves , coarsley chopped
• 1 tsp golden caster sugar
• 2 tbsp olive oil , plus extra to serve
• 1kg small ripe tomatoes , quartered (can of chopped tomatoes works too if your in a rush)
• 350g dried pasta
• a handful of fresh basil leaves and 2 tbsp grated Parmesan(or vegetarian alternative), to serve.

Method

1. To roast the veg, preheat the oven to 200C/gas 6/fan 180C. Scatter the peppers, red onions, chillies and garlic in a large roasting tin. Sprinkle with sugar, drizzle over the oil and season well with salt and pepper. Roast for 15 minutes, toss in the tomatoes and roast for another 15 minutes until everything is starting to soften and look golden. (if using canned tomatoes no need to roast again).
2. While the vegetables are roasting, cook the pasta in a large pan of salted boiling water according to packet instructions, until tender but still with a bit of bite. Drain well.
3. Remove the vegetables from the oven, tip in the pasta and toss lightly together. Tear the basil leaves on top and sprinkle with Parmesan to serve. If you have any leftovers it makes a great cold pasta salad – just moisten with extra olive oil if needed.

Beauty of pasta dishes is anything can be thrown into them. So why not try adding some cooked chicken or Bacon. Fish lovers try adding some filleted salmon chunks. Quick, simple and delicious. Great healthy dish for kids too.

Bon Appetit!

 

Winter Coleslaw

As seen back on our menu this week!

For the winter slaw.

1/2 red cabbage shredded

1/2 white cabbage shredded

1/4 celeriac shredded

2 grated carrots

1 red onion thinly sliced

50 ml red wine vinegar

100 ml yoghurt

1 tsp mustard

Salt & Freshly ground black pepper

Combine all ingredients in a  bowl. Stir well and adjust seasoning to taste. Cayenne pepper also works well to give it a slight kick!

Why not add apple to give your coleslaw that extra crunch and seasonal taste!

Serve with lamb or pork chops and you will have one tasty dish!

Winter Root Coleslaw

You will need.

1 red cabbage

1 white cabbage

1 fennel

1 carrot

1 red onion

1/2 celeriac

200ml yoghurt

Heaped tsp Mustard

If your lucky enough to own a blender, set it to grate all the above vegetables. If not finely chop and slice all vegetables. Once done tip all ingredients in a bowl with a teaspoon of mustard and 200ml of yoghurt. Season and enjoy!

Prosciutto Soufflé

To make 10 ( Canapé size)

2 eggs

200ml double cream

Basil

Prosciutto

Red Pepper

Parmesan

Whisk together the eggs and cream. Season with pepper. In a silicone muffin tin, wrap half a slice of prosciutto around the inside of each muffin wall and base. Add finely chopped red pepper & Basil. Fill each muffin compartment with your egg and cream mixture. Bake for approximately 18 minutes or until risen and golden at 200 degrees fahrenheit. Serve as a finger item or part of a salad.