Chilli Con Carne

• Ingredients:
• 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 smoked 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
• plain boiled long grain rice , to serve
• soured cream , to serve

Method:

1. Chop 1 large onion into small dice. Peel and finely chop 2 garlic cloves.
2. Fry the onions for about 5 minutes. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
3. Brown the 500g lean minced beef. 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.
4. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using, and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
5. 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 mixture should look thick, moist and juicy.
6. Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) 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.
7. Serve with soured cream and plain boiled long grain rice.

Codcakes in tomato sauce

Serve with bulgar, rice, couscous or bread, alongside sautéed spinach or Swiss chard.

SERVES 4

For the codcakes:
white bread, crusts removed 3 slices
cod (sustainably sourced), halibut, hake or pollock fillet, skinless and boneless 600g
medium onion 1, finely chopped
garlic cloves 4, crushed
flat-leaf parsley 30g, finely chopped
coriander 30g, finely chopped
ground cumin 1 tbsp
salt 1 tsp
large free-range eggs 2, beaten
olive oil 4 tbsp

For the tomato sauce:
olive oil 2 tbsp
ground cumin 1 tsp
sweet paprika ½ tsp
ground coriander 1 tsp
medium onion 1, chopped
white wine 125ml
chopped tomatoes 400g tin
red chilli 1, deseeded and finely chopped
garlic clove 1, crushed
caster sugar 2 tsp
mint leaves 2 tbsp, roughly chopped
salt and black pepper

Method:

First make the tomato sauce. Heat the olive oil in a very large frying pan for which you have a lid, and add the spices and onion. Cook for 8-10 minutes, until the onion is completely soft. Add the wine and simmer for 3 minutes. Add the tomatoes, chilli, garlic, sugar, ½ tsp of salt and some black pepper. Simmer for about 15 minutes, until quite thick, taste to adjust the seasoning and set aside.

While the sauce is cooking make the fish cakes. Place the bread in a food processor and blitz to form breadcrumbs. Chop up the fish very finely and place in a bowl with the bread and everything else, apart from the olive oil. Mix well and then, using your hands, shape the mixture into compact cakes, about 2cm thick and 8cm wide. The mixture should make 8 cakes. If they are very soft, refrigerate for 30 minutes to firm up. Heat up half the oil in a frying pan and sear the cakes for 3 minutes on each side, so they colour well.

Add the remaining oil as you fry the cakes. Place the seared cakes gently, side by side, in the tomato sauce. Add enough water to partially cover the cakes, about 200ml. Cover the pan with the lid and simmer on a very low heat for 15-20 minutes. Turn off the heat and leave the cakes to settle, uncovered, for at least 10 minutes before serving warm or at room temperature, sprinkled with mint.

(Courtesy of Ottolenghi, Jerusalem)

Braised Pork Ragu

Ingredients:

2 tbsp olive oil 


Freshly ground black pepper and sea salt 


1kg/2lb boneless pork loin, fat trimmed off 


1 onion, chopped 


3 sprigs rosemary, leaves picked off and chopped 


1-2tsp fennel seeds

½ nutmeg grated

4 garlic cloves, crushed 


2 strips lemon peel 


1 bay leaf 


400g/13oz tin chopped plum tomatoes 


250ml/8fl oz chicken stock
1 glass red wine

For the pangrattato:

100g/3 oz sourdough crumbs 


Zest of 1 lemon 


2 garlic cloves, crushed 


60ml/2 fl oz olive oil 


3 tbsp flat-leaf parsley, finely chopped 


1 tbsp rosemary leaves, finely chopped

To serve:

Pappardelle pasta and rocket salad

Preheat the oven to 160C/325F/Gas 3.

Heat the oil in an ovenproof dish (in which the pork will be a tight fit) over a medium heat. Season the pork well and sear on all sides until golden-brown. Remove and set aside.

Add the onion, rosemary and garlic and cook for 2 minutes or until fragrant. Add Red wine and reduce by half. Add the lemon peel, bay leaf, tomatoes and stock. 

Put the pork back in the pan, bring back to the boil and place in the oven for 2 to 3 hours or until the pork is meltingly tender.

Remove the pork and, when cool enough to handle, shred into small pieces, discarding any fat. Return the meat to the pan, season and reheat.

In a pan over a medium-high heat, toss the crumbs with the lemon zest, garlic and fry in the oil until golden. Cool slightly and add the chopped herbs and season.

Serve the ragu with pappardelle and sprinkle with the pangrattato.

Roast Chicken with Saffron, Hazelnuts and Honey

Ingredients:

1 large organic or free-range chicken, divided into quarters: breast and wing, leg and thigh

2 onions, roughly chopped

4 tbs olive oil

1 tsp ground ginger

1 tsp ground cinnamon

a generous pinch of saffron strands

juice of 1 lemon

4 tbs cold water

2 tsp coarse sea salt

1 tsp black pepper

100g unskinned hazlenuts

70g honey

2 tbs rosewater (can be substituted with almond extract)

Method:

1 In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice,water, salt and pepper.

Leave to marinade for at least an hour, or overnight in the ridge.

2 Preheat the oven to 190C. Spread the hazlenuts out on an oven tray and roast for 10 minutes, until lightly browned. Chop roughly and set aside..

3 Transfer the chicken and marinade to a roasting tray large enough to accommodate everything

 comfortably. arrange the chicken pieces skin-side up and put the tray in the oven for about 35 minutes.

4 While the chicken is roasting, mix the honey, rosewater and nuts together to make a rough paste.

Remove the chicken from the oven, spoon a generous amount of nut paste on to each piece and spread it to cover. Return to the oven for 5-10 minutes, until the chicken is cooked through and the nuts are golden brown.

5 Transfer the chicken to a seving dish.

Tip: reserve cooking juices and use to make cous cous to have with left over chicken

(Shown served with spicy squash with roasted pumpkin seeds and pangrattato)

(Courtesy of Ottolenghi, The Cookbook)

Smoked Haddock With Leeks

Ingredients:

2 smoked haddock fillets
1 litre milk
Bay Leaf
2 large leeks
50g plain flour
50g butter
Wholegrain mustard
100g grated strong cheese
(preferably gruyere, or a combination of cheddar and parmesan)
White breadcrumbs

Method:

Pre-heat the oven to 180C.

Poach the fish in the milk for 5 minutes.

Fry the leeks in butter until soft.

Make a roux with the flour and butter and gradually add the poaching milk. Once thickened add the grated cheese (reserving a handful), a teaspoon of wholegrain mustard and pepper.

Put the leeks in an ovenproof dish and place the haddock on top.

Cover with the cheese sauce, sprinkle over the breadcrumbs and a scattering of cheese.

Bake for 10-15 minutes until the sauce is bubbling and the crust has browned slightly.

Venison Pot Pie

Ingredients:

2 litres (3½ pints) beef stock

2kg (4lb 8oz) large roe or fallow deer leg, diced

seasoned flour

25g (1oz) butter

100ml (3½fl oz) olive oil

400g (14oz) button onions or shallots, peeled

200g (7oz) celery, finely chopped

3 cloves garlic, peeled and finely sliced

750ml (1½ pints) red wine

2 bay leaves

4 sprigs thyme

600g (1lb 4oz) puff pastry

1 egg, beaten

Method:

This can be prepared ahead and baked at the last minute. 

Boil the beef stock until it is reduced by half. Set aside.

Toss the venison pieces in a bag with some seasoned flour then sear it in batches in your casserole dish using the butter and half of the olive oil until brown on all sides. Fry in small quantities so as not to overcrowd the pan. Transfer to a colander, placing a bowl underneath to collect the juices for later.

In the same pan sauté the button onions, celery and garlic in the rest of the olive oil until soft and lightly caramelised. Add the wine and boil to reduce by half. Add the reduced beef stock and any venison juices, bring to the boil and skim off any scum. Add the herbs and venison and gently simmer for two to four hours until tender. The time varies greatly depending upon the age of the beast. The meat should be very tender, but not quite falling apart, and is best made a day or two in advance. Cool, then refrigerate until needed.

Place the venison in an ovenproof dish. Roll out the pastry until it is 0.5cm (¼in) thick, and cut out a piece the same size and shape as your ovenproof dish. Paint a thin line of beaten egg around the edge of the pastry and invert the lid on to the dish, lightly pressing to glue into place and making decorative indentations around the edge. Brush with more egg, but try not to let it run down the sides of the pastry, as this stops it rising evenly.

Refrigerate the pies until needed, allowing them to come up to room temperature before cooking. They can be assembled up to a day in advance.

Preheat the oven to 180°C/350°F/gas mark 4. Bake for 45 minutes to an hour. If the pastry is browning too quickly, cover with foil.

(Courtesy of The Telegraph)

Lamb & Apricot Tagine

Ingredients:

1kg diced lamb shoulder

2 tsp ground cinnamon

2 tsp ground cumin

2 tsp ground turmeric

1 tbsp sweet paprika

1 tsp hot paprika

2 tbsp olive oil

3 onions

4 cloves of garlic

60g sultanas 

2 tbsp honey

750ml stock

2 x 400g cans chopped tomatoes

350g apricots

a handful of coriander leaves

a small handful of mint leaves

Method:

Toss the cubed lamb in half the ground spices and leave for at least four hours. Overnight ideally.

Set the oven at 160C/gas mark 3. Warm the olive oil in a deep, heavy-based casserole and add the seasoned meat in small batches. Remove when it is browned nicely on all sides. Peel and roughly chop the onions, then peel and finely slice the garlic. Add to the pan with the remaining spices and allow to soften and colour lightly. Stir regularly over a moderate heat so that the spices flavour the onions but do not burn.

Add the sultanas, honey, stock, tomatoes and apricots, then return the meat to the pan. Bring to the boil, season with salt and black pepper, then cover with a lid and place in the oven. Cook for 2.5 hours.

If necessary lift out the meat with a draining spoon and boil the sauce over a high heat until it is reduced and thick.

Stir in the roughly torn coriander and mint leaves

(Courtesy of Nigel Slater)

Trout with Samphire and Beurre Blanc

Ingredients:

For the beurre blanc

140g/5oz chilled unsalted butter, cut into small cubes

2 medium shallots, peeled, thinly sliced

½ garlic clove, peeled, thinly sliced

1 sprig fresh thyme

1 small bay leaf

3 black peppercorns, crushed

150ml/5fl oz dry white wine

1 tsp white wine vinegar

sea salt flakes

1-2 tbsp freshly squeezed lemon juice

For the trout

2-3 tbsp plain flour

salt and freshly ground black pepper

2-3 tbsp sunflower oil

2 x 200g/7oz thick-cut brown or rainbow trout fillets

For the samphire

2 handfuls marsh samphire, rinsed thoroughly, tough stems removed, broken up into small pieces

1 tbsp butter

1-2 tbsp freshly squeezed lemon juice

salt and freshly ground black pepper

Method:

1. For the beurre blanc, heat one tablespoon of the butter in a non-reactive pan over a medium heat. When the butter has melted, add the shallots, garlic, thyme, bay leaf and peppercorns and fry for 2-3 minutes, or until the shallots have softened but not coloured.

2. Add the white wine and wine vinegar and bring the mixture to the boil. Continue to boil until most of the liquid has evaporated, then gradually whisk in the chilled butter cubes, one at a time, until all of the butter has been incorporated into the mixture and the sauce has thickened and is glossy.

3. Strain the beurre blanc through a fine sieve into a warmed bowl, then season, to taste, with salt and pour over the lemon juice. Keep warm. (NB: Do not leave the beurre blanc in too warm a place or the sauce may split.)

4. For the trout, heat a large frying pan over a high heat. Sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Pat the fish fillets fry with kitchen paper.

5. Dredge the trout fillets, skin-sides down, in the seasoned flour, then shake off any excess flour. Dip the floured sides of the trout fillets in the sunflower oil.

6. When the pan is hot, add the trout fillets, floured-sides down, and fry for 3-4 minutes, or until more than half of the trout flesh has turned opaque and the skin is crisp and golden-brown. (NB: The skin needs to be flat against the pan to crisp up all over, so press the trout fillets down with a fish slice if the heat makes them arch up.)

7. Turn the trout fillets over carefully and continue to fry for a further minute, or until the trout fillets are almost cooked through but are still slightly rare in the centre.

8. Meanwhile, for the samphire, add the samphire to a pan of boiling water (do not add salt) and cook for 2-3 minutes, or until tender. Drain well, then return the samphire to the pan, add the butter and lemon juice and season, to taste, with freshly ground black pepper.

9. To serve, divide the samphire between two warmed plates. Place the trout on top and spoon over the beurre blanc.

Smoked Haddock & Leek Risotto

Ingredients:

400g smoked haddock

olive oil

butter

4 young leeks , halved lengthways and thinly sliced

300g arborio rice or carnaroli rice

1 glass dry white wine

chicken stock fresh, cube or concentrate, made up to 1.5litres, kept simmering

a small bunch of chive , snipped

Method:

Put the haddock in a heatproof dish and just cover with boiling water. Cover with clingfilm and leave for 10 minutes. Flake into decent-sized chunks.

Meanwhile, heat 2 tbsp oil and a knob of butter in a wide shallow pan then add the leeks. Cook slowly for 10 minutes until completely softened. Turn up the heat, add the rice and stir to coat the grains. Pour in the wine and stir until absorbed. Add the stock, a ladleful at a time, stirring each lot in, until the rice is just tender and creamy (you might not need to use all the stock). Stir in the haddock and chives and serve.

Braised Meatballs in Goulash Sauce

Ingredients

 1 x 12 Waitrose Aberdeen Angus Beef Meatballs (430g)

 1 tablespoon seasoned flour

 1 dessertspoon olive oil

For the sauce

 1 dessertspoon olive oil

 400g can Essential Waitrose chopped tomatoes

 1 large green pepper, deseeded and cut into 2.5cm pieces

 1 medium onion, chopped

 1 clove garlic, crushed

 1 teaspoon Seasoned Pioneers Hot Paprika, plus a little extra

 3 tablespoons half fat creme fraiche

 250g De Cecco Fettuccine all'Uovo

 1 teaspoon olive oil

 1 heaped teaspoon poppy seeds

 Preheat the oven to 140°C, gas mark 1.

Coat the meatballs in lightly seasoned flour and brown in a casserole in batches and remove to a plate.

In the same pan heat the oil, add the onion and cook for about 5 minutes, then add the garlic, cook for another minute, add in the paprika and any remaining seasoned flour, and give it a stir to soak up the juices. Then add the tomatoes, a little salt and bring it up to simmering point, stirring all the time.

Add the meatballs and bring it back to a gentle simmer, then put a lid on and transfer to the middle shelf of the oven for 1 hour. 

Stir in the green pepper, put the lid back on and cook for a further half hour.

Just before serving, cook the pasta in plenty of boiling water for 4 minutes, then drain and return it to the pan and toss with a teaspoon of olive oil and the poppy seeds. 

Now divide the pasta into warm bowls. Lightly stir the crème fraîche into the meatballs and sauce to give a marbled effect.

Spoon it onto the fettuccine and sprinkle a dusting of paprika on as a garnish as they go to the table.

(Courtesy of Delia Smith)

Seared Halibut Fillet With Bengali-Style Mustard Sauce

A deconstruction of a dopiaza made at the Cinnamon Club.

SERVES 4

For the mustard sauce:

mustard oil 2 tbsp
bay leaf 1
black onion seeds ½ tsp
fennel seeds ½ tsp
onion 1, finely sliced
ginger-garlic paste 1 tsp using 2.5cm piece of ginger and 1 clove garlic, grated on a microplane, or use chopped ginger and chopped garlic
red chilli powder ½ tsp
ground turmeric ½ tsp
tomato 1, finely chopped
wholegrain mustard 2 tbsp
fish stock or water 500ml
green chillies 3 slit lengthwise in ½
salt 1 tsp
sugar ½ tsp
garam masala ¼ tsp
fresh coriander 1 tbsp, chopped
coconut milk 240ml

For the marinade:

black onion seeds ½ tsp
fennel seeds ½ tsp
dried red chilli 1, coarsely crushed
vegetable or corn oil 1 tbsp
salt 1 tsp
thick halibut fillet (or pollock or other firm white fish) 4 x 180g pieces
vegetable or corn oil 1 tbsp
pressed rice flakes (pawa) 2 tbsp

To garnish:

ghee or butter 2 tsp
red onion 1, cut into rings
black onion seeds a pinch
salt a pinch
lemon juice of ½

First make the mustard sauce. Heat the oil in a heavy-based pan, add the bay leaf, onion seeds and fennel seeds, then quickly add the onion. Sauté until the onion is golden brown, then add the ginger and garlic paste, chilli powder and turmeric. Stir-fry over a medium heat for 3-4 minutes, then add the tomato and cook for 4-5 minutes, stirring frequently so the mixture doesn't stick to the bottom of the pan. Add the mustard and cook over a medium heat for 3 minutes. Now pour in the stock or water and bring to a simmer.

Add the green chillies, salt, sugar, garam masala and coriander, then add coconut milk, cover the pan and simmer for 2-3 minutes. Check the seasoning, remove from heat and set aside.

Mix together all the ingredients for the marinade, rub them over the fish and set aside for 10-15 minutes. To cook the fish, heat the oil in a large ovenproof frying pan, add the halibut, skin-side down, and sear for 3-4 minutes. Turn and sear the other side for 2 minutes, then transfer the pan to an oven preheated to 200C/gas mark 6 for 6-8 minutes, until the fish is just cooked. Sprinkle with pressed rice flakes (pawa) and serve immediately.

Meanwhile, for the garnish, heat the ghee or butter in a frying pan, add the onion rings and cook, stirring constantly, until tender and well browned. Sprinkle with the black onion seeds and salt and drizzle with the lemon juice.

To serve, pour the sauce on to 4 deep plates, place the fish on top and garnish with the onion rings. 

(Courtesy of The Cinnamon Club)