1 tbs olive oil
1 onion chopped
3 cloves of garlic, crushed
2 tsp ground cumin
1.5 tsp chilli powder (sometimes i use fresh chilli or a combination of both)
600g beef mince
400g can tomatoes
2 tbs tomato paste
3 tsp herbs - usually oregano & thyme
2 cups beef stock
1 tsp sugar
1 can kidney beans
heat oil & cook onion for about 5 mins then add the garlic, cumin, chilli powder & mince & cook for 5 mins until beef has browned.
add the tomatoes & tomato paste, herbs & beef stock & sugar, stir. turn down the heat & let it simmer for about an hour & then add the beans just before you're ready to serve. i guess you don't have to cook it for quite so long but the flavour gets better & better the longer you cook it.
if you want to make enchiladas then after you've made the chilli, warm some tortillas & put chilli in the middle & roll up like a tube (my technical term!). to make enchilada sauce i just make a kind of roux with some flour & oil & chilli (fresh) & then add pureed tomatoes & a little bit of water. put the enchiladas in a dish & spread sauce over them (i put some cheese on top as well) & then cook in the oven at around 180 for about 15-20 mins (maybe less - i just take them out when the cheese has melted & the tortillas are a little toasty at the edges).
BG - a yummy and really quick and easy broccoli & leek soup
Ingredients:
Broccoli (1 large head) - cut into large florets, stalks sliced.
Leeks (2-3) - washed & sliced
thyme (about 6 sprigs, enough to make a small bundle tied with string)
ground almonds (about 1/4 cup - 125gm)
chicken stock (or vege stock) - enough to almost cover the broccoli
a good splash of dry white wine
pepper
cream (about 125ml)
butter (a good dob to sweat leeks in, about 30-40gm)
grated or shaved parmigiano reggiano
optional: a small piece of orange zest
1. Heat butter over medium heat, add leeks and sweat until translucent. Increase heat and add white wine. Reduce wine by half.
2. Add broccoli, thyme and stock (and zest if using). Bring to boil and simmer until broccoli is tender. Remove thyme & zest.
3. Puree soup, add ground almonds, cream and freshly ground black pepper.
Serve topped with parmesan and with crusty bread.
It might just be that I have to unsubscribe from this thread in the case that I may become quite large if I keep reading and making myself constantly hungry and eating all this food
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