My 1st Free Recipe for you
The thing I love about the weekends is not only do I get to have a beer or 10 without worrying about work but it also means I have time to go through all my books and magazines and decide whether I am going to be cooking from an Italian recipe or an Indian recipe (these two are my favourite types of cooking) or if I am going to do something totally different BUT the big thing for me is because it s the weekend I can take my time try something different and be adventurous with my cooking recipes.
However this weekend I wasn't adventurous as I cooked one of my favourite recipes and because I've done this a few times now I have to admit it was absolutley fantastic if I may say so myself in my own humble way.
So what did you cook? I hear you cry
Well it was that old timeless classic Chilli Con Carne but with a twist.
You see I liked this recipe before I really got stuck into cooking but like a lot of people I simply bought some mince fried it with the other bits and bobs and then poured in a mixture for flavour
BUT NOT ANY MORE
I tell you if you try this you will never make a chilli con carne any other way.
So 1st off the ingredients then the formula with my own personal slant on the recipe.
INGREDIENTS (Serves Four)
2 Medium Onions - 1 clove garlic - 2 teaspoons chilli powder - 1 red Chilli ( I leave the seeds in but you can take them out if you dont want it too hot) - 1 teaspoon ground cumin - seasoning - 455g/1lb chuck steak or braising steak ( or whatever steak you want really ) - 200g sun dried tomatoes in oil - 2x 400g/14oz tin tomatoes - half stick cinnamon - 2x400g/14oz kidney beans
METHOD
The way I like to cook this is wit a big casserole dish with a lid
1st I finely chop the onions and garlic and fry them in some olive oil til soft
Then I add my chilli powder my fresh chilli (seeds and all for me please) cumin and a little seasoning and just stir til its brown. Dont use too high a heat or you'll burn your garlic and it wont taste as good
Get your steak and chuck it in the food processor and blitz this til it looks like mince (or if you have a mincer mince it or if you have neither ask your butcher to mince it) I remember being at a seminar on nutrition once where the y mention that if a food company has to mince their food what are they hiding in it And belive it or not I once had few beers with someon that had worked in an abbotoir and the stories he told us turned my wife vegetarian for a wee while she was that shocked - so really if you can buy it whole then mince it yourself and you will know exactly what you are eating
The reason for the sun dried toms is to put these in a food processor with a little bit of the oil and blitz them til its a paste You then add this to the mix and it cuts out using tomatoe puree which is just really bland and has nowhere near the flavour that these toms have
Finally add your tinned toms a winegalss of water chuck in the cinammon stick and bring to the boil
Once its boiling either turn the heat down or what I prefer to do is put it in an oven pre heated to 150c/300f and set it away for an hour
After the hour is up drain and add your kidney beans to the recipe and cook for another half hour
When its cooked serve it with salad instead of rice and you will be blown away And dont forget to mop up your juices with some lovely crusty bread.
And dont forget if you can make this a wee while before you eat it and then reheat it all the flavours will infuse even more and it will be even tastier
Well thats it my first cooking recipe for you Hope you enjoy it
Gordon
However this weekend I wasn't adventurous as I cooked one of my favourite recipes and because I've done this a few times now I have to admit it was absolutley fantastic if I may say so myself in my own humble way.
So what did you cook? I hear you cry
Well it was that old timeless classic Chilli Con Carne but with a twist.
You see I liked this recipe before I really got stuck into cooking but like a lot of people I simply bought some mince fried it with the other bits and bobs and then poured in a mixture for flavour
BUT NOT ANY MORE
I tell you if you try this you will never make a chilli con carne any other way.
So 1st off the ingredients then the formula with my own personal slant on the recipe.
INGREDIENTS (Serves Four)
2 Medium Onions - 1 clove garlic - 2 teaspoons chilli powder - 1 red Chilli ( I leave the seeds in but you can take them out if you dont want it too hot) - 1 teaspoon ground cumin - seasoning - 455g/1lb chuck steak or braising steak ( or whatever steak you want really ) - 200g sun dried tomatoes in oil - 2x 400g/14oz tin tomatoes - half stick cinnamon - 2x400g/14oz kidney beans
METHOD
The way I like to cook this is wit a big casserole dish with a lid
1st I finely chop the onions and garlic and fry them in some olive oil til soft
Then I add my chilli powder my fresh chilli (seeds and all for me please) cumin and a little seasoning and just stir til its brown. Dont use too high a heat or you'll burn your garlic and it wont taste as good
Get your steak and chuck it in the food processor and blitz this til it looks like mince (or if you have a mincer mince it or if you have neither ask your butcher to mince it) I remember being at a seminar on nutrition once where the y mention that if a food company has to mince their food what are they hiding in it And belive it or not I once had few beers with someon that had worked in an abbotoir and the stories he told us turned my wife vegetarian for a wee while she was that shocked - so really if you can buy it whole then mince it yourself and you will know exactly what you are eating
The reason for the sun dried toms is to put these in a food processor with a little bit of the oil and blitz them til its a paste You then add this to the mix and it cuts out using tomatoe puree which is just really bland and has nowhere near the flavour that these toms have
Finally add your tinned toms a winegalss of water chuck in the cinammon stick and bring to the boil
Once its boiling either turn the heat down or what I prefer to do is put it in an oven pre heated to 150c/300f and set it away for an hour
After the hour is up drain and add your kidney beans to the recipe and cook for another half hour
When its cooked serve it with salad instead of rice and you will be blown away And dont forget to mop up your juices with some lovely crusty bread.
And dont forget if you can make this a wee while before you eat it and then reheat it all the flavours will infuse even more and it will be even tastier
Well thats it my first cooking recipe for you Hope you enjoy it
Gordon
posted by Brad Burns at 3:38 PM
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