The Chilli

When I think of chilli I think of minced beef - I hate minced beef! What makes this chilli special, nay posh, is it uses diced steak and slow cooks it. The only remaining task is to add the red kidney beans and any garnishes. A word of warning – just in case you've forgotten – do not slow cook the kidney beans.

Posh Chilli

Serves 4

500g diced steak

A glug of rapeseed oil

1 medium onion, finely chopped

2 cloves of roasted garlic paste or 2 cloves crushed

tsp = teaspoon

half tsp ground cumin

half tsp ground coriander

half tsp ground cinnamon

quarter to half tsp chilli powder (to taste, depends how much of a kick you like – I used a quarter tsp)

500g jar of passata

60ml sweet chilli sauce

390g can of red kidney beans, rinsed

optional extras :

150g small dice or sliced chorizo

sweet baby peppers, de-seeded and

finely sliced

Method …

Seal the diced steak in batches in a large frying pan using a drop of rapeseed oil then set aside in your slow cooker.

Gently fry your onion and garlic, using another drop of rapeseed oil if necessary. Add the spices and cook together so that the spices are able to release their deliciousness!

Add the passata and the chilli sauce and bring to the boil. Add to the sealed diced steak and then slow cook for 4 hours. Turn off and then leave to cool. Freeze in boxes to suit your needs – remember – you can pull out two boxes if you need to, rather than have to throw away from a larger quantity.

Defrost thoroughly in your fridge. Re-heat gently on the stove adding your kidney beans, sweet baby peppers or chorizo.

For the optional extras :

Use a large frying pan and fry the chorizo gently so that it releases its oil. Set the chorizo aside, leaving the oil in the pan.

Sauté the sliced, sweet baby peppers in the chorizo oil.

If you enjoy a spicy hit you can use mixed beans in a chilli sauce instead of ordinary red kidney beans.

Serve with rice if you like but I think it's fab in a bowl with a blob of sour cream served with some rustic bread of your choice on the side or with wraps with bowls of relish of your choice – mango would work well.

Freezing serves dishes like chilli or curry very well – the freezing process allows the spices to develop. Here's a thought – you could double the recipe and serve as a supper or as part of a larger supper buffet. Hot food seems to go down so well and it's easier to cook and serve.

Next … the photo-guide

Chapter XVIII – stuff them!

This recipe goes way back – from the USA when catering for a houseful of guests, some of whom were vegetarian. It proved to be a hit and has been repeated more than once since – even the most stalwart of carnivores enjoyed it. The plus with this recipe is that it stands on its own as a vegetarian dish but also lends itself as part of a larger menu.

Stuffed Portobello Mushrooms

(or Portabella!)

4/6 large Portobello Mushrooms

1 medium onion, finely chopped with a drop of rapeseed oil and a knob of butter

85g breadcrumbs (or if you want an alternative

use an 85g packet of sage & onion stuffing mix)

Garlic paste or 2 crushed cloves of garlic

Pine nuts (or walnuts if you prefer) – 50g (chopped chestnuts would also be good)

Small double cream - 150ml

3oz (75g) each of grated

Extra Mature Cheddar Cheese

Red Leicester

Gruyere

Salt and black pepper

4/6oz (100/150g) grated parmesan

Pre-heat your oven 200/180fan/gas 6.

Soften the onion and garlic with the oil and butter.

Brush the mushrooms clean or peel if you prefer - remove and discard the stalks and set aside on a baking tray.

Place the breadcrumbs or stuffing mix into a mixing bowl, add the softened onion and garlic together with the pine nuts. Gradually add double cream to the mixture, it should be stiff. Add the grated Cheddar, Red Leicester and Gruyere, season well with salt and black pepper.

Dampen your hands. Take a handful of mixture and work into a firm mound and pack into each mushroom.

Sprinkle grated parmesan over each mushroom.

Bake and check after 15 minutes – depends on the size of the mushrooms, they should be nicely browned.

A tip - you can use the mixture, with less cream, to achieve a crumble consistency and use as a topping for roasted vegetables or fish.

The next recipe is for meat eaters :

Chorooms!

200g diced chorizo

500g mushrooms – chestnut, portabellini

or portabello would be suitable,

finely sliced

Drop of Amontillado sherry

4 cloves garlic, crushed

4 tbsp balsamic vinegar

2 tbsp brown sugar

60g parmesan – grated or shavings

paninis to serve

1 tbsp chopped flat leaf parsley

Heat a frying pan, then add the diced chorizo so that the oil is released and the chorizo is crispy – put aside, leaving the oil in the pan. Add the mushrooms, garlic and a pinch of salt – cook on high for 5 minutes until the mushrooms are browned.

Mix the vinegar with the sugar and pour over the mushrooms, stir until syrupy (1-2 mins), add the cooked diced chorizo.

Serve on toasted paninis, sprinkle with parmesan and chopped parsley.

Above and beyond the normal, boring lunch!

Next – a retro idea ...

Cheap and cheerful ideas - Chapter I - Bubble and Squeak

I always think dishes made from leftovers taste better than the original – may be it's because they don't take much effort to cook! I won't give a recipe, just a guide - it depends on what you've got leftover, how many mouths you are feeding and how big are their appetites!

Here are two of my favourites – cheap and definitely cheerful – they always hit the spot.

They are both perfect for leftover roasties and veggies from your Sunday roast and you could always cook extras – you might as well since the oven is turned on!

Squeak

Serves 2

250g (ish) leftover cooked potatoes, sliced or cubed

125g leftover cooked sweetheart cabbage, finely sliced

1 medium onion, finely diced

Salt and black pepper

20g unsalted butter & glug of rapeseed oil

125g of bacon bits from your stash

1 egg per person

Glug of malt vinegar

Water for poaching eggs

You'll need one large frying pan for the Squeak

- preferably one that can be transferred to the oven

One small saucepan, with water and a glug of

malt vinegar

Melt the oil and butter in a large frying pan, add the diced onion and sauté on a medium heat for 2/3 minutes. Add the potato and mix together, sauté for a further 2/3 minutes fold in the cabbage and cook for a further 2/3 minutes, add the bacon bits. Transfer the Squeak to a pre-heated oven 180fan/200c/Gas 6.

Bring the water to the boil, add the vinegar and turn down to simmer, ready for the poached eggs - immerse the eggs, bring to the boil and set your timer for three minutes – long enough to heat your serving bowls!

If you wanted a meat free Squeak you could sprinkle a layer of grated cheese over the top as it goes into the oven and melts before topping with the poached egg - serve the bacon bits as a side.

It's true to say that we associate bubble and squeak as an autumn/winter dish using leftover veggies. Why not have a Summer Squeak with leftover new potatoes and asparagus - ingredients in season are usually reasonably priced and deals are available.

One small tip – when you're doing your shopping ensure that you take account of the extra new potatoes and asparagus or any other veggies that you fancy, to include in your Squeak.

Here's a slightly posher version :

Summer Squeak

Serves 2

350g (ish) cooked new potatoes

1 medium onion, finely diced

200g cooked asparagus, chopped into bite sized pieces

OR

200g fresh peas – raw or cooked

OR

200g broad beans, podded, blanched

and popped from the outer thick skin

OR

a mixture of all three!

Salt and black pepper

30g unsalted butter & glug of rapeseed oil

Melt the oil and butter in a large frying pan, add the diced onion and sauté on a medium heat for 2/3 minutes. Add the potato and mix together, sauté for a further 2/3 minutes. Add the asparagus/peas/beans, combine thoroughly and cook for a further 2/3 minutes.

Serve in a warmed bowl, topped with a poached egg.

As an option if you prefer omit the oil and butter and sauté 200g of finely diced chorizo creating all that unctuous chorizo oil, add the onion and potatoes, followed finally by the remaining veggies.

You can serve this dish as large or as small as you like – Jackson Pollock style or posh!

the bubble and squeak in the pan

the pan measures 29cms/11½”

the chorizo in the smaller pan – before

and after the pan measures 23cms/9”

the larger “Jackson Pollock” version

the smaller “posh” version – use a ring

8.5cms/3¼” in diameter x 3cms/1¼” deep – first layer is the

Squeak, packed firmly into the ring

next layer is the chorizo, again packed

tightly – see the oil oozing through the Squeak,

remove the ring

with the crowning glory, the poached egg

The old ones are the best!

Editor's March Pick #9: A little savoury treat

Editor's note: Speaking of savoury treats, and also on the chorizo theme - (don't correct anyone on the pronunciation of the word. For some reason it's the most annoying word to correct someone on - don't ask me how I know) - this one is a doozy. Not only is this the perfect combination of meat and cheese that most people absolutely love, but there's something fantastic about the photos and how it looks coming out of the oven. If I managed something that looked half as good, I'd be Amazon Priming myself the chef's hat and yelling for the sous chef.

A little savoury treat

Here's my latest contribution for you – it can be whatever you'd like it to be – an appetiser - a starter – or larger as part of a supper :

Piquant Pinwheels

125g diced chorizo

40g grated Parmesan

40g grated Gruyere

100g grated mature Cheddar

1 medium onion, finely diced

2 tbsp chopped flat leaf parsley or

1 tbsp dried

black pepper

1 tsp Dijon mustard

1 puff pastry sheet

1 egg, beaten

Before you begin take your pastry out of the fridge and let it come to room temperature.

You'll also need a large baking tray – 32x23 cms approximately.

Pre-heat oven 180fan/200c/Gas 6.

Fry the chorizo gently in a medium frying pan so that it surrenders its delicious oil and begins to crisp. Remove the chorizo and set aside in a bowl, then add the onion and fry gently for 2/3 minutes and add to the chorizo. At this stage I would suggest that you put both the chorizo and onion through a sieve to remove any excess oil – this is to avoid a soggy bottom! Reserve the oil. Leave to cool.

Add the mustard to the chorizo and onion and mix, then the cheeses and parsley add a twist or three of black pepper. I wouldn't add any salt since there's plenty in the cheeses and the chorizo.

On a chopping board with a damp j cloth underneath to stop it slipping, uroll your pastry lengthways and keep it on its paper. Spread your chorizo/cheese mixture over the pastry sheet leaving 3cm on the edge furthest away from you – egg wash that edge. Now for the brave bit. Using the paper roll into a large “sausage” using the egg washed edge to glue it into place. Egg wash the “sausage” and trim each end.

Cut the “sausage” in half and then again until you have 12 portions. When you're cutting do not use a “sawing” motion cut straight through – otherwise you'll tear the pastry.

Place each pastry on its side on the baking sheet so you can see the filling and the pinwheel shape. Egg wash and/or use the reserved oil to glaze, then bake for 20 minutes. Check after 15.

Here's a photo or two :

Smells yummy – hope you enjoy!

New Year in July – Dish 2 – method and extras

 

Dish 2 – Posh Chilli

method

Seal the diced steak in batches in a large frying pan using a drop of rapeseed oil then set aside in your slow cooker.

Gently fry your onion and garlic, using another drop of rapeseed oil if necessary. Add the spices and cook together so that the spices are able to release their deliciousness!

Add the passata and the chilli sauce and bring to the boil. Add to the sealed diced steak and then slow cook for 4 hours. Turn off, leave to cool and then freeze.

Defrost thoroughly in your fridge. Re-heat gently on the stove adding your kidney beans, sweet baby peppers and/or chorizo.

the extras

Use a large frying pan and fry the chorizo gently so that it releases its oil. Set the chorizo aside, leaving the oil in the pan.

Sauté the sliced, sweet baby peppers in the chorizo oil.

If you enjoy a spicy hit you can use mixed beans in a chilli sauce instead of ordinary red kidney beans.

Serve with rice if you like but I think it's fab in a bowl with a blob of sour cream served with some rustic bread of your choice on the side or with wraps with bowls of relish of your choice – mango would work well.

Again, freezing serves dishes like chilli very well – the freezing process allows the spices to develop.

I've made this Posh Chilli recipe as part of a New Year supper party for my friends and family and it went down a storm – I'd like to bet it will become part of your lip smackingly good list!

My final contribution ...