Easy to make, great as leftovers, and believe me there will be plenty and not to bad on the eye. There are so many different ways to make chili. Some can be a bit bland and I think the reason why is because the meat is not caramelised but rather just chucked into a pot. It is very important to follow these steps first to avoid having a meal that tastes bland after hours of cooking. Follow the steps, let it simmer away and enjoy.
500g chuck tender, cubed
400g minced beef
2 cans diced tomatoes
1 can tomato paste
1 can tomato puree
2 small cans tomato sauce
2 cans red kidney beans, juices discarded
1.5 cups finely chopped celery
1.5 cups finely chopped onion
2 green chillies, finely sliced
4 garlic cloves, chopped
3 tbsp chili powder
2 tbsp dried mixed herbs
1 tbsp ground coffee beans
salt and pepper
Heat some oil in a big pot, add the onion and celery, cook until translucent and then add the kidney beans. While this is cooking heat some oil in a pan and fry the garlic and chili, add the minced beef and fry until slightly browned. Add to the onions and beans. Next, heat a little bit more olive oil in the pan and brown the chuck tender cubes in 2 batches and add to the pot. Stir all of this together and add you chili powder, herbs and tomato paste. Mix well, season with salt and pepper and cook for 5 minutes.
Next start adding all your other tomato based ingredients and lastly stir in your ground coffee. Leave it to cook on low heat for 2 – 4 hours depending on how much time you have but cook for at least 2 hours. Serve warm with grated cheese and corn chips. Enjoy
Pork belly with crackling… Yum! Basically this dish is constructed around the sauce. I had the most amazing steak with a mustard sauce about 4 months ago. The sauce was so good that I had to come home, experiment and try to make something similar. It is a very rich sauce but it works really well with the pork belly. Hope you all enjoy it.
600g pork belly
1 small onion, finely chopped
1 heaped tsp Dijon mustard
1/2 cup dry white wine
1/3 cup cream
pickles to serve
Pre heat your oven to 250 degrees Celsius. Score the skin of the pork belly, rub skin with salt and rub flesh with a bit of olive oil and salt. Place on a roasting tray to allow juices to drip off. Once the oven is preheated, roast the pork belly on a high rack for 20 minutes. This will allow the skin to start crisping up to create that amazing crackling.
Next, move the roasting pan to the middle oven rack and reduce to 180 degrees Celsius and add approximately 1 cup of water to your roasting pan. Allow to roast for 45 – 50 minutes, and then put your oven on grill and move the pork belly back to the top rack for 5 – 7 minutes or until you can see the beautiful crackling formed without it getting burnt.
Once the crackling looks delicious, remove from the oven and allow to rest. While the meat is resting it is time to prepare your sauce. Use the roasting pan so that you can make use of all the yummy juices from the pork that dripped off while cooking. Just place your roasting pan straight onto your stove top. Add your chopped onion and allow to fry until it starts going translucent, season with some salt and pepper and add your white wine allowing it to reduce to approximately half. Next add your mustard and cream and stir together until it starts to thicken and form a sauce. Serve with your pickles and pork belly and enjoy.
This is such an easy starter to make and it is delicious. Looks pretty impressive too and you can score points with your vegetarian friends at the same time. Have fun making it.
2 eggplants, sliced about 1cm thick (about 6 slices per eggplant and still able to discard the ends)
2 cups panko breadcrumbs
1/2 cup grated parmesan
2 tbsp thyme leaves
1/2 cup grated cheddar
1/2 cup grated mozzarella
1/3 cup of flour
your favourite tomato sauce for dipping
Pre heat your oven to 200 degrees celsius. Beat the eggs, mix together the breadcrumbs, parmesan and thyme leaves and now its time to set up your work space. Dip the eggplants into the flour, followed by the egg and then the breadcrumb mixture. Place on a oven tray lined with baking paper. Repeat the process with all the slices, drizzle with a bit of olive oil and pop into the oven. Allow to bake for 10 – 15 minutes or until you can see some colour on the breadcrumbs.
Once it has turned a nice golden brown, remove from the oven and allow to cool for 5 minutes. Now it is time to stuff them with your yummy cheese. Take a bit of your cheddar and a bit of your mozzarella and place in the eggplant. Roll it up and place back on the baking paper. Once all the eggplant sliced has been stuffed and rolled pop it back in the oven for 5 minutes or until the cheese has melted. Serve warm with your favourite tomato sauce and enjoy.
Yes, more chorizo. I love the stuff, salty meaty goodness. Salads are such simple and easy things to put together and people love it. I hope you enjoy this one.
2 cups chopped butternut
1 chorizo sausage, finely chopped
1/4 cup pine nuts
fresh rocket leaves
shaved parmesan cheese
Pre heat your oven to 190 degrees Celsius. Place the pumpkin onto a sheet of baking paper on an oven tray, season with salt and drizzle with some olive oil. Roast in the oven for about 15 minutes or until the pumpkin is soft in the centre. Meanwhile, roast your pine nuts in a warm dry pan for a few seconds only. Make sure they don’t burn and fry the chopped chorizo in a bit of oil until cooked and crispy. Assemble your salad and serve. I don’t use salad dressing, I just add a bit of balsamic vinegar. Enjoy
Not only is this super tasty, its easy, very quick to prepare and looks beautiful. I am a fan of doing meals like this when we have guests over as this way I am not stuck in the kitchen the whole evening but can still provide people with a warm delicious meal. All I can say is try it out. This recipe serves 4 people.
2 big chicken breasts, cut into chunks
2 chorizo sausages, sliced into 1cm slices
1 red pepper, coarsely chopped
1 yellow pepper, coarsely chopped
1 red onion, coarsely chopped
4 garlic clove, whole and left in the skin
1 red chilli sliced
1 tomato, coarsely chopped
1 tbsp cumin powder
1 tbsp paprika
2 tbs fresh thyme leaves
juice of 1 lemon
sour cream to serve
Pre heat your oven to 190 degrees Celcius. Combine the paprika, salt, cumin and chicken and allow to marinate while you are busy preparing the other ingredients. Once everything is chopped, chuck it all into an oven proof dish, squeeze over the lemon juice and drizzle with some olive oil. Cook in the oven for 20 – 25 minutes or until the chicken and chorizo is cooked through. I place the meat on top of the veggies when cooking. Serve hot with some sour cream and enjoy. As simple as that