Wednesday, 14 November 2012

Sarahs Chilli con Carne with Hot music

Chilli con Carne

A blast from the past reminds me of my Pub chef days at the Hop Pole Inn  A big 70th birthday too my boss there Big John

1 large onion or 2 banana shallots, chopped
2 cloves garlic, finely chopped
1 red chilli deseeded or keep half with seeds if you like it spicy
2 sprigs of thyme, leaves picked and roughly chopped
Olive oil, for frying
500g good quality beef mince
1 tsp ground cumin
2 tsp sweet paprika
1 tsp dried oregano
3 fresh tomatoes or 1 beef tomato, roughly chopped
400g tinned chopped tomatoes
100-200ml chicken or beef stock
3 tbsp tomato puree
1 cinnamon stick
1 bay leaf
400g kidney beans, drained and rinsed
Salt and pepper
Handful of chives, chopped
Boiled rice, to serve


Cook the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.

Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.

Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.

Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.

Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.

Recommend a cool blonde beer from cairngorm brewerey my local :)

Before you start cooking, my no 1 at the moment hot! big thanks Discolog

By Jon Chef

Friday, 2 November 2012

The Delusion of Food and Lardy cake,with funk

Somersetshire Lardy Cake. A Real Mother for Ya. Johnny guitar watson


1lb Plain Yeast Dough

Knock back and knead again until smooth

Lardy Cake

4 oz Lard
4oz Sugar
4oz dried fruit
Little spice (mixed spices, cinnamon, ginger, cardamom,)
Roll our the plain yeast dough into an oblong shape
If it’s a bit sticky flour the board well
Divide the lard and sugar into 2 equal portions, cutting the lard into tiny pieces
Dot  half the lard onto the all over the dough and half the sugar and fruit, with a light dusting of spice on to the dough
Fold in the same way as for flaky pastry
Fold the dough over one third at a time, closing it like an envelope.
Seal the edges by pressing it with the rolling pin
‘Rib’ the dough with the rolling pin. (Press the rolling pin into the dough lengthways to create ridges equally spaced across the dough)
Turn the dough clockwise and roll out flat to a oblong shape
Add flour as required to prevent the dough sticking to the board
Re-roll the dough and repeat with the remaining lard, sugar, fruit and spice
Fold again and roll into a neat square or oblong shape
To fit into a 7 or 9 inch tin
If using a round tin mould the dough with hands to the required space
Put the mixture into a warmed, greased and floured cake tin, making sure it comes no more than two thirds of the way up the tin.
Prove for 20 mins in a warm place
Bake in the centre of a hot oven (425-450F or Gas Mark 6-7) for 15 mins
Lower heat to 375F/Gas Mark 4 for 20-25 mins
Either dust the cake with caster sugar when cold or brush with glaze when hot (1 tablespoon sugar and 1 tablespoon water)
Enjoy with tea and Funk

johnny guitar watson
Big credit R.I.P.

By Jon Chef