Chilli

Tonight we were supposed to have a pizza, but I remembered I might be eating lunch out of Friday so moved the meals around. So, two days early, here is the recipe for chilli:

Ingredients

1 large onion
3 cloves of garlic
1 tube of tomato purée
500g mince
1 x 400g, tin of kidney beans
1 x 400g, tin of (chopped) tomatoes
Cayenne powder
1 red chilli
Oregano

Instructions

Place the mince in a saucepan on a medium heat. While the meat is browning, cut up the onion, chilli and garlic.

Place the cut up ingredients and a dash of cayenne in to the saucepan and continue cooking for another 2 or 3 minutes.

Take the pan off the heat and add around half the tube of tomato purée. Stir well then place back on the heat for another 2 minutes, stirring to make sure it doesn’t burn.

Drain the kidney beans in a sieve and rinse with water. Add the tinned tomatoes and kidney beans to the saucepan. Add a good dash of oregano (we tend to use a third of the jar!)

Continue simmering for 45 minutes.

Serve with rice and/or garlic bread.

Enjoy!

Cauliflower cheese

This is for Kate. She’s been asking for lots of our recipes now that she has to cook for herself. So here you are:

Ingredients

Cauliflower for 3 or 4
1 oz (28g) of butter
1 oz (28g) of plain flour
½ pint of milk – semi-skimmed
Cheese – grated – around 2 or 3 oz (56g to 84g)

The ingredients make enough for 3 to 4 people, so double for 6-8 etc…

Instructions

Put the butter on a microwavable bowl and microwave for 30 seconds to melt completely.

Then add the plain flour and whisk until combined.

Microwave for 30 seconds. Add the milk gradually, making sure that it’s whisked thoroughly to get all lumps out. Once all milk is in, add the grated cheese.

Microwave in 1 minute increments, taking out and whisking, then microwaving again and again until the mixture is thick.

(What it should look like when thickened)

Boil the cauliflower for about 5 minutes, just to soften it up. Drain the cauliflower and then transfer it to an oven proof dish. Pour the cheese sauce over, trying to cover all of the florets of cauliflower.

(Circular Pyrex dish above)

Place the dish in the oven for 30 minutes at about 170C.

During cooking, you are likely to get burnt spots (which we love).

(The floret on the right has an example of a burnt spot)

Serve and Enjoy!

African Curried Lamb

Tonight’s recipe comes from “The Sainsbury book of Party Cooking” by Norma MacMillan

This is a recipe we quite frequently cook for dinner parties or when my sister is not in the house (she doesn’t like spices).

The recipe is as follows (makes enough for 3). It has been modified by us to our tastes so adjust as you need:

Ingredients

25g butter
2 tablespoons of olive oil
500g fillet lamb but in to small pieces up to 3cm cubed
1 large onion, finely chopped
2 cloves of garlic, finely chopped
4 table spoons of mild or 2 level table spoons of medium or ¾ table spoon of hot curry powder
3 table spoons of white wine vinegar
½ tea spoon of paprika
¼ teaspoon of cayenne pepper
3 bay leaves
1 x 400g can of chopped tomatoes
3 large tablespoons of apricot jam – or in our case, mango chutney

African curried lamb 1

(For those of you with sharp eyes, there are two and a half small onions and the mango chutney is missing from the image.. my mistake)

Basmati rice – enough for 4 – in our case 4 x 70g (280g) is more than sufficient

Instruction

Melt the butter with the oil in a frying pan (or we use an electric frying pan). Add the lamb and cook till slightly browned.

African curried lamb 2

Add the onion and garlic to the pan and fry until softened. Add the curry powder, cayenne and white wine vinegar. Cook for 1 minute, but keep an eye on it and continually stir.

African curried lamb 3

Add the remaining ingredients (I usually add water equal to a third of the can of chopped tomatoes as it can dry out too fast otherwise). Stir and then cover with lid. Simmer for around 30-40 minutes. Stir every 8-10 minutes to make sure it hasn’t gotten too dry.

African curried lamb 4

(The bay leaves are inside of the tea sphere so they can be easily removed later)

African curried lamb 5

African curried lamb 6

(What it should look like after cooking for 30-40 minutes)

Serve with basmati rice, naan, onion bhajis, raisins, tomato wedges, and banana slices (all optional).

African curried lamb 7

(Homemade lemonade can be seen in the jug)

African curried lamb 8

Enjoy!