6 Nations Chilli Con Carne

Need a hearty meal to spice up the 6 Nations? Pair this with a nice pint and you have a winning combination!

Ok guys n Gal’s lets get cooking!

First let’s break down what we are going to need:

500g Minced Beef
2 Medium Onions
2 Tins of Chopped Tomatoes
Tomato Puree
1-3 Red Chillies
2 Cloves of Garlic
Olive Oil
1 Heaped Teaspoon of Ground Cumin
1 Heaped Teaspoon of Dried Oregano
2 Level Teaspoons of hot Chilli Powder
Rock Salt & Cracked Pepper
1 Tin of Red Kidney Beans

This is a very simple group meal (4 people).

1. Finely chop the onions & prepare the chilli. Chop off the top of the chilli and cut length ways into 4 pieces. Using a small knife cut out the seeds. Finely chop the chilli and remember not to touch your eyes! Use 1 chilli for a moderate kick and 3 chillies if you don’t value your taste buds!

2. Crush the garlic and throw in a large frying pan with the onions and some olive oil. Fry the onions until they have reduced down and have started browning. Now add the cumin, oregano, chilli powder and chopped chilli. Fry this for a further 2-3 minutes on a medium heat so all the flavours are infused.

3. Separate the Minced beef and add to the pan. Continually mix this until all the meat has browned. Drain the fat off with a plate over the pan and transfer the mixture to a large saucepan.

4. Season the mixture with salt and pepper and the two tins of tomatoes and a squirt of tomato puree. Let this simmer on a low heat for 45 minutes; partially cover the pan so that only a minimal amount of steam escapes. This will ensure the chilli cooks well but does not reduce down too quickly. About 10 minutes before you take the chilli off the heat drain the kidney beans and throw them in. As these are already cooked they don’t need to be in the mix for long.

*Taste test the mixture and add a level tablespoon of sugar if it has too much of a tangy acid flavour.

5. Serve with boiled rice, shavings of cheddar cheese, sour cream and tortilla chips. Enjoy!

Valentines Day Treat

With Valentines Day fast approaching I thought it prudent to share with you a lovely romantic meal for two. Some c’mon all you men out there, get cooking and impress your women. You never know what you will get for desert if you do ;)

Ok guys n Gal’s lets get cooking!

Starter

First let’s break down what we are going to need:

4 Scallop Shells (optional)
8 Scallops
Fresh Lemon Thyme
Knob of Butter
2 Cloves of Garlic
1 Lime
Hollandaise Sauce (Sachet will do!)
Rock Salt & Cracked Pepper

This is a nice simple starter that anyone can cook.

1. Heat up a frying pan and add the knob of butter and two crushed garlic cloves.

2. Start to prepare your sauce now as it will take about the same time as the scallops take to make. I wouldn’t bother making your own Hollandaise Sauce for this one as it’s to long winded a process to justify.

3. I personally remove the Roe (Orange bit) from the scallop but you can leave it on. It does add a wonderful colour to the dish but is a little chewier than the white meat. Add the scallops to the pan and season lightly with the salt and pepper and squeeze half a lime over the top. There is no need to move the scallops just leave them cook for 2 – 2 1/2 minutes on each side depending on the size. The butter should leave them with a nice golden glaze on both sides.

4. Once cooked put the scallops into the shells on a plate and spoon on some of that Hollandaise sauce. Sprinkle on some chopped Lemon Thyme and serve. Yum!

Main Course

First let’s break down what we are going to need:

2 Lean Chicken Breasts
4 Slices of Parma Ham
6-8 New Potatoes
Mozzarella Cheese
8 Vine Tomatoes
Spinach Leaves
2 Cloves of Garlic
Extra Virgin Olive oil
Balsamic Reduction (You can make your own but it tastes the same from a bottle)
Rock Salt & Cracked Pepper

This is sure to get your taste buds excited!

1. Preheat your oven to Gas Mark 5 (190c)

2. Wrap your chicken breast in the Parma Ham making sure it’s nice and tight. Heat a griddle or small frying pan with some oil and crushed garlic and place the chicken in. Cook for 2 minutes either side.

3. Wilt the Spinach in a large frying pan with some olive oil. Now if like me you have a griddle that has a removable handle you can ignore this next bit. Remove the chicken from the pan and put in a baking tray.

4. Put some spinach on top of the chicken breast and add some slices of mozzarella. Season and put in the oven for 15-20 minutes.

5. Boil your potatoes. About 5 minutes before the chicken is ready add a little butter to a pan and lightly fry your tomatoes. Please do not take them off the vine.

6. Once everything is ready carefully arrange on a plate and use the balsamic reduction to decorate the edges.

7. Serve and look forward to desert!

Tosser!

Hi Guys n Gal’s, I hope you all had a great pancake day. Apologies for not posting a simple how to recipe but there are plenty out there! I will be publishing a 2 course meal for Valentines Day later on today. This should give you guys enough time to practise so you get it right on the day. Until then here’s a quick video of me tossing… a pancake and a picture of the pancakey goodness that followed! Enjoy.