bellinghman: (Default)

When I was young, one of the dishes my mother used to cook us was a variation on a chilli con carne. It was deeply inauthentic, as befits British cookery of 40 years ago, but it was tasty, inexpensive, and very easy to prepare. And we all loved it.

I have recently started to cook it myself, at least a variation on it, but I think I have the essence of the original.

So, with no more ado

Chilli beans

Ingredients

  • 500g lean minced beef (extra lean is better)

  • 1 tin of baked beans

  • 1 packet of Colmans chilli con carne mix

  • 2 tablespoons tomato ketchup

  • 4 tablespoons water
Method
  • Preheat an oven to 160C

  • In a casserole, brown the minced beef

  • Add the spice mix and stir in

  • Add the remaining ingredients and mix in

  • Mix all together and place the casserole in the oven for 45 minutes

The above will serve two hungry people. When I was young, we used to have it with freshly baked crusty white bread, but [livejournal.com profile] bellinghwoman and I have it on its own.

The original also had a couple of bay leaves in, but I've so far managed to forget that both times. You can also add some chopped browned onion. If you feel like it, you can be serious with this, adding your own spices rather than using a pre-made mix, and using tomato purée and sugar and vinegar instead of the ketchup, but at that point you're starting to head off into proper cookery. The essence of this one is its simplicity.

bellinghman: (Default)
Last night, I started preparing a vindaloo curry. I made up the sauce, and added the meat, and today it is cooking slowly in a low oven.

What I left out of the recipe was the cayenne. So it'll be interesting to see how well it works with the only heat coming from ginger and black pepper.

Roast beef

Jun. 3rd, 2011 11:11 pm
bellinghman: (Default)
Today, I cooked what might be the best roast beef I've ever eaten. And it was quite simple.

It was a boneless rolled rib roast, about 1.6 kg. I just heated the over to its highest possible temperature (270C in this case), and placed the meat in, on a rack over a roasting tin.

After ten minutes, I turned the oven down to ~70C.

And I let it cook for the next nine hours.

Before taking it out of the oven, I checked how hot the core of the joint was. 69C.

I then kept it warm (about 60C) while I then cooked the rest of the meal - roast tatties, steamed asparagus, and gravy.

The meat was delightfully tender, and full of flavour. There were pretty well no juices in the pan at all, it had all stayed in the meat.

I think I like this oven.
bellinghman: (Default)
Last night, I tried an interesting experiment: a sweetcorn and mussel loaf.

What I did was as follows.

Firstly, I made a bread dough. It was a fairly plain one, basically white bread flour with yeast, salt, water and some olive oil in the mix.

Once risen, I rolled some of it out flat (the rest made a separate loaf), and lined a loaf tin with it.

Meanwhile, I'd made a white sauce to which I'd added parsley and tarragon, before also adding some pre-cooked mussels and also some sweetcorn. This was cooked to the point that it was thick rather than runny.

I added this to the loaf tin, and then covered that with a lid, also of rolled out dough. I pierced the lid a few times to avoid any explosions, and then put the whole thing in the hottest oven I can get for 35 minutes. (I also had a pyrex jug of water in there, to crisp up the crust a bit.)

The result was really rather yummy, having produced pretty much exactly what I'd hoped.
bellinghman: (Default)
Last night, I tried an interesting experiment: a sweetcorn and mussel loaf.

What I did was as follows.

Firstly, I made a bread dough. It was a fairly plain one, basically white bread flour with yeast, salt, water and some olive oil in the mix.

Once risen, I rolled some of it out flat (the rest made a separate loaf), and lined a loaf tin with it.

Meanwhile, I'd made a white sauce to which I'd added parsley and tarragon, before also adding some pre-cooked mussels and also some sweetcorn. This was cooked to the point that it was thick rather than runny.

I added this to the loaf tin, and then covered that with a lid, also of rolled out dough. I pierced the lid a few times to avoid any explosions, and then put the whole thing in the hottest oven I can get for 35 minutes. (I also had a pyrex jug of water in there, to crisp up the crust a bit.)

The result was really rather yummy, having produced pretty much exactly what I'd hoped.
bellinghman: (Default)
The other day, I was looking round the shelves of the local Tesco in the odd hope that they had some sweet soy sauce suitable for [livejournal.com profile] happydisciple's satay sauce recipe. But, despite my search, I didn't find it.

Yesterday, I was idly perusing the shelves looking for the paella rice when I noticed a small bottle filled with dark liquid.

Closer examination showed that it was indeed the Indonesian sweet soy that I'd previously been looking for. It is, however, quite possible that I didn't see it on the previous occasion because it's not so labelled: the large lettering on the front says 'Ketjap Manis'. No wonder my mental filter didn't see it: it didn't see the words 'soy sauce' on it.
bellinghman: (Default)
The other day, I was looking round the shelves of the local Tesco in the odd hope that they had some sweet soy sauce suitable for [livejournal.com profile] happydisciple's satay sauce recipe. But, despite my search, I didn't find it.

Yesterday, I was idly perusing the shelves looking for the paella rice when I noticed a small bottle filled with dark liquid.

Closer examination showed that it was indeed the Indonesian sweet soy that I'd previously been looking for. It is, however, quite possible that I didn't see it on the previous occasion because it's not so labelled: the large lettering on the front says 'Ketjap Manis'. No wonder my mental filter didn't see it: it didn't see the words 'soy sauce' on it.

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