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)
This is the current state of the recipe. Makes enough for 2 large loaves, with an overall start to yumyumyum time of about 3 hours 30 minutes.

procedure, with pictures )
bellinghman: (Default)
This is the current state of the recipe. Makes enough for 2 large loaves, with an overall start to yumyumyum time of about 3 hours 30 minutes.

procedure, with pictures )
bellinghman: (Default)
Last night's recipe, serves two

350g bison, diced
500g potato, diced
2 medium onions, chopped
3 cloves garlic, finely sliced (I have a small mandolin which is excellent for this)
Handful of frozen sweetcorn kernels
Half handful of frozen broad beans
2 tbsp mushroom ketchup
1 dash of balsamic vinegar
Handful of dried sliced mushrooms
2 glasses red wine
1 bouquet garni
Olive oil as required
Water as required

Sweat the onions and garlic in a little olive oil in a casserole pan. When soft, put to one side.
Brown the diced bison chunks in a little olive oil.
Return the onion and garlic, and add the remainder of the ingredients.
Add sufficient water to just cover the food.
Bring to the boil, cover, and then simmer over a low heat for 90 minutes.
Remove the bouquet garni, and serve the rest

Works nicely with a Cote du Rhone Villages red. Ver', ver' nice
bellinghman: (Default)
Last night's recipe, serves two

350g bison, diced
500g potato, diced
2 medium onions, chopped
3 cloves garlic, finely sliced (I have a small mandolin which is excellent for this)
Handful of frozen sweetcorn kernels
Half handful of frozen broad beans
2 tbsp mushroom ketchup
1 dash of balsamic vinegar
Handful of dried sliced mushrooms
2 glasses red wine
1 bouquet garni
Olive oil as required
Water as required

Sweat the onions and garlic in a little olive oil in a casserole pan. When soft, put to one side.
Brown the diced bison chunks in a little olive oil.
Return the onion and garlic, and add the remainder of the ingredients.
Add sufficient water to just cover the food.
Bring to the boil, cover, and then simmer over a low heat for 90 minutes.
Remove the bouquet garni, and serve the rest

Works nicely with a Cote du Rhone Villages red. Ver', ver' nice
bellinghman: (Default)
Today, I invented this, inspired somewhat by Nigella's Christmas Cooking programme.

Roughly 300g of Brussels sprouts
A Mattesons smoked pork sausage (though a rough 250g of a frankfurter-style sausage should do fine)
A little oil.
One bottle of Chateauneuf-du-Pape (red, not white)
1 tbsp of redcurrant jelly

Take the Brussels sprouts, and steam them for 7 minutes. Meanwhile, take the sausage and make sure it's cooked. I gave it a minute in the microwave, but it was pre-cooked. Then dice it. Put the oil in a saucepan and heat it till hot. Add the diced sausage and keep cooking over a high heat till it's a little fried. Now the sprouts should have finished steaming, so toss them in too. The moisture from them will deglaze the pan a bit, but add a good slosh of the wine too. When the steam has cleared, dump in the redcurrant jelly as well, and cook till the jelly has dissolved.

Now serve, with the rest of the Chateauneuf to drink. Serves two, total time under 15 minutes.
bellinghman: (Default)
Today, I invented this, inspired somewhat by Nigella's Christmas Cooking programme.

Roughly 300g of Brussels sprouts
A Mattesons smoked pork sausage (though a rough 250g of a frankfurter-style sausage should do fine)
A little oil.
One bottle of Chateauneuf-du-Pape (red, not white)
1 tbsp of redcurrant jelly

Take the Brussels sprouts, and steam them for 7 minutes. Meanwhile, take the sausage and make sure it's cooked. I gave it a minute in the microwave, but it was pre-cooked. Then dice it. Put the oil in a saucepan and heat it till hot. Add the diced sausage and keep cooking over a high heat till it's a little fried. Now the sprouts should have finished steaming, so toss them in too. The moisture from them will deglaze the pan a bit, but add a good slosh of the wine too. When the steam has cleared, dump in the redcurrant jelly as well, and cook till the jelly has dissolved.

Now serve, with the rest of the Chateauneuf to drink. Serves two, total time under 15 minutes.

May 2016

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