Giselle’s Chilli Recipe

I use minced beef – good quality from the butchers. about 400g
1 onion chopped
several cloves of garlic crushed
1 tin chopped toms
1 big dollop tomato paste out the tube
Big glug of whatever red wine you have to hand
1 tin red kidney beans (Lidl) drained
Hot chilli powder about a teaspoon
Ground cumin about 2 teaspoons
Fresh coriander if you have it – I grow my own. Handful
If you have some unsweetened coco powder, a teaspoon of this is amazing!

Fry up the garlic and onion in olive oil until softened, but not browned.
Whack up the heat a bit and add the minced beef and break up, fry until meat is browned. 
Add all the other ingredients except the coriander if you have it.
Mix it up, bring it to the boil, turn it down to a bare simmer, cover and cook for at the very least 45 mins. Stir from time to time to stop it sticking.

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Amy’s Spezzatino con le patate alla Toscana

Tastes better than it looks in the pic I promise!
I recently learned that there existed a food called comfort food. My good friend Mary Leonardi-Cattolica Sansen says I already knew what it was since I have many hangover cure dishes..anyway if there is a month where I need comfort its November and here it is.
500 grams of beef(should be spalla if possible) for spezzatino cut into small chunks
8 smaller size potatoes

2 white onions
1 or 2 celery stalks
2 small carrots
a small rosemary branch
pinch of chives
250 grams peeled tomatoes (pelati)
170 ml of red wine( I used Tuscan geografica tipica)
4 tablespoons olive oil
a small amount of beef broth might be needed
salt and pepper q.b.
Chop up your carrots, celery, onions, rosemary and chives as you would for ragu.
Put them in the pot with the olive oil to brown but not burn on low heat
after put in your beef to brown for about 3 minutes
add the wine and let evaporate
When wine has evaporated add the tomatoes and salt and pepper
Cover your pot and cook on low heat about 1 hour and 20 minutes
in the meantime cut potatoes into small chunks and when your meat has been cooking for about 1 hour and 20 minutes then add potatoes
You may at this time need the broth if the potatoes don’t have enough liquid to cook in
after adding potatoes cook another 40 minutes then uncover and let the left over sauce reduce to your liking!

MAUREEN’S ROLLED CARPACCIO WITH CAPERS ON A BED OF SHAVED PARMIGIANO REGGIANO

125 g Filet steak semi-frozen and sliced thinly in strips
90 g Parmigiano Regiano shaved in curls
1/3 jar of large capers
Zest & juice of 1 Meyer lemon
Leaves from sprig of fresh Thyme
2 tblsp Extra Virgin Olive Oil

Lay the sliced steak on a cutting board, and brush with 1 tblsp of extra virgin olive oil. Take one slice at a time, lay down one large caper and roll into a ball. Repeat with all the meat slices. Place the rolled balls in a bowl and pour over the lemon juice and the zest. Cover and allow to marinate for 15 minutes.

Arrange the shaved PR on a platter, then the rolled Carpaccio, garnish with more capers and Thyme leaves. Drizzle the remaining extra virgin olive oil over the Carpaccio.

Spicy Orange Beef Filet by Amber

Spicy Orange Beef Filet by Amber

Adapted from Ching-He Huang’s Chinese Food Made Easy.

 


250 grams of beef filet
Peanut Oil
Fresh White Mushrooms
2-5 Green Onions
3 oranges

Marinate
Juice from TWO oranges
2 tablespoons of soy sauce
2 tablespoons of Vodka
1-2 tablespoons of honey or brown sugar (TO TASTE!! Depends on our sweet or sour your oranges are.)
1 clove of garlic, minced.
1/2 tsp of black pepper
1/2 red pepper flakes

Garnish: Cilantro leaves

Make marinade, add beef filets and set aside. Slice green onion and mushrooms long ways. Lightly oil and fry until softened. Remove and set aside. Slice orange and grill slices just to get a little color. set aside. When meat is marinated (at least 30 minutes) remove from marinate and dry slightly. Lightly coat with flour. (optional) Heat pan til very hot. Fry meat til it has reached your desired temperature and remove. add marinade to pan and reduce until slightly thick. Coat cooked beef with thickened sauce, but watch out to over cook. Compose dish with all the ingredients.

Serve with rice or a nice green salad. We did not since we also had a pasta dish.

Tacle Mandarin Stir Fried Beef and with Snow Peas by Mary Leonardi-Cattolica Sansen

Tacle Mandarin Stir Fried Beef and with Snow Peas by Mary Leonardi-Cattolica Sansen

Adapted from Cooks Illustrated Cookbook:2,000 recipes From 20 Years of America’s Most Trusted Food Magazine

 

Sauce

3/4 cup Tacle Mandarin juice (5-6 mandarins)
2 Tbsp Soy Sauce
1 Tbsp light brown sugar
1 tsp toasted sesame oil
1 tsp cornstarch

Combine ingredients and set aside.

Beef Stir-fry

2 Tbsp soy sauce
1 Tsp light brown sugar
12 oz flank steak sliced thin on the diagonal
3 Tbsp minced garlic
1 Tbsp minced fresh ginger
1 Tbsp black bean sauce
1 tsp mandarin zest
1/4 tsp red pepper flakes
2 Tbsp peanut oil
1 large onion, halved and sliced lengthwise into 1/2″ strips
10 oz snow peas with stems and strings removed

Combine the soy sauce and sugar in a medium bowl, add the beef and mix well. Allow to marinate for 30-60 minutes.

Combine garlic, ginger bean sauce, mandarin juice pepper flakes and 1 tsp of the oil and set aside. Meanwhile heat 1 tsp of the remaining oil over medium high heat, add half the beef, leave undisturbed for 1 minute, then stir-fry until evenly browned on all sides. Remove to another bowl. Repeat with remaining beef. Put remaining tablespoon of oil in the pan and add the onion, stir frying until slightly softened 3-5 minutes. Add snow peas and stir-fry for 1 minute more. Add the water and continue to cook the vegetables until crisp-tender. Move the vegetables to the edges of the pan and add the garlic, ginger, bean sauce, zest and pepper flake mixture. Smash into the pan and let cook until fragrant, about 20 seconds. Add the beef and any juices and mix thoroughly with vegetables. Cook together for another minute.

Whisk the mandarin juice sauce to recombine, add to the beef mixture combining thoroughly and cook for another minute.

Serve immediately with white rice.

Follow with Tacle Mandarin Olive Oil Cake and Candied Tacle Mandarins.

Mexican Flatbreads by Cheryl O’Bryan

Flatbread recipe
1 cup tepid water
2 Tablespoons Olive Oil
1 Teaspoon salt
2 Teaspoons honey
3 cups white bread flour
1 Teaspoon Yeast

 
(You will also need your favourite minced beef chilli recipe leftovers – approx 200g minced beef)

 
Place ingredients in to a bread maker and set the cycle to ‘dough.’ (Check which order you should put the ingredients in to your machine. My machine was in the order of recipe above.) When the dough is ready, transfer to a lightly floured surface and knead for 2 minutes. Divide the dough into 8 equal pieces and shape into balls. Roll each ball in to a circle approximately 30cm across. Make it as thin as possible. Reheat the chilli and then spread it thinly onto the dough leaving a 1.5cm edge all the way around. Transfer on to lightly floured trays and bake in a preheated oven at 200C/400F/Gas 6 for about 6 minutes until the edges just start to turn golden in places. Roll up and eat with your fingers! ENJOY!