Archive for paprika

Chilli con carne

Posted in Food with tags , , , , , , , , , , , , , , , , on February 13, 2011 by Robin Gosnall

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

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.

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.

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.

Making the sauce. Crumble your stock cube into 300ml 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, and add a good shake of salt and pepper. Squirt in about 2 tbsp of tomato purée and stir the sauce well.

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.

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 and the meat.

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Hugh Fearnley-Whittingstall’s roasted cauliflower

Posted in Food with tags , , , , , , , on April 21, 2010 by Robin Gosnall

Half Hour Meals

This makes a great nibble to go with drinks – its smoky, caramelised flavour has been known to win over even the most cauliflower-sceptical. It’s also great on the barbecue (just make sure the florets are slightly larger than they are for the oven roasting method). Serves four as a nibble to go with drinks.

1 cauliflower
2 lemons
flaky sea salt and freshly ground black pepper
3 tbsp olive oil
½ tsp smoked paprika

Heat the oven to 220°C. Cut the cauliflower into medium-sized florets, rinse and let some of the water remain clinging to the florets. Put them in a bowl, squeeze over the juice from one of the lemons, and season well.

Put the florets on a baking sheet and toss them with olive oil and more salt and pepper. Dust on the paprika, cut the remaining lemon into six segments and scatter these in the tin.

Bake for 25-30 minutes, turning once, until slightly caramelised at the edges. Squeeze over the juice from the roasted lemon segments and serve at once, scattered with a little flaky sea salt.

More Hugh Fearnley-Whittingstall recipes

Lamb meatball salad

Posted in Food with tags , , , , , , , , , , , , , on May 23, 2009 by Robin Gosnall

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Half Hour Meals

This dish has a bit of a Moroccan theme to it, but you could easily add other related ingredients that you have in your larder such as olives, chickpeas and pickled chillies.

Butchers and supermarkets normally sell decent mince at fairly reasonable prices and you can make a good amount of meatballs out of just half a kilo of mince which will be enough for a dinner party or family meal.

For the meatballs:
1 medium onion, peeled and finely chopped
4 cloves of garlic, peeled and crushed
1 tbsp ground cumin
1 tsp paprika
2-3 tbsp vegetable or corn oil
500g minced lamb
salt and freshly ground black pepper
100g fresh white breadcrumbs

For the salad:
4 long red or normal red peppers
half a cucumber
2 hearts of cos lettuce, washed
a couple of handfuls of rocket, washed
a handful of mint leaves
2 tbsp natural yoghurt
the juice of 1 lemon
4-5 tbsp olive oil

First make the meatballs: gently cook the onion, garlic, cumin and paprika in a tablespoon of the vegetable oil for 2-3 minutes until soft, stirring every so often then remove from the heat and leave to cool. Mix the onions with the minced lamb and breadcrumbs and season well. Make a little tester by frying a piece of the mix, adjusting the seasoning and spices if necessary. Roll the meat into 50 pence-piece sized balls, flatten slightly and place on a tray in the fridge.

Meanwhile, halve the peppers lengthways and remove the seeds and stalk if using long ones or quarter normal ones. Place on a tray, skin side up, and place under a hot grill until the skins are black, then put them in a plastic bag for about 5-10 minutes to ease removing the skins.

In the meantime, heat some of the vegetable oil in a heavy frying pan and cook the meatballs in batches, depending on the size of your pan, for 2-3 minutes on each side and browning them nicely.

While the meatballs are cooking, break up the large cos leaves and mix in a bowl with the rocket and two-thirds of the mint leaves. Chop the rest of the leaves and mix with the yoghurt. Mix the lemon juice and olive oil together and toss with the leaves, then transfer to one large bowl or individual serving bowls. Cut the peppers down a bit and arrange among and on the leaves with the meatballs, then spoon the yoghurt on top.

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