Chicken chilli con carne
Chicken chilli con carne
2016-07-05 23:27:48
Total Time
3 hr
Ingredients
- 2 large onions, peeled and chopped
- 2 fat garlic cloves, crushed
- 1 red pepper chopped
- 1 celery stick
- 2 red chillies , seeded and finely chopped
- 1.2kg Chicken thighs, cubed or minced chicken
- 1 chicken chorizo sausage, diced
- 3 tbsp tomato purée
- 1 tsp ground cumin
- 2 tsp chilli powder
- 1⁄2 tsp dried oregano
- 1 cinnamon stick
- 1 tbsp dark brown sugar
- 600ml chicken stock
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin red kidney beans or black beans, drained and rinsed
- 50g 70% dark chocolate, chopped
- Sour cream, guacamole and salsa, to serve
Guacamole
- 2-3 ripe avocados
- 1 lime juiced
- 1 clove garlic
- 1 small red onion
- 1 small tomato chopped 1 chili
- 1 tbsp coriander (optional) salt and pepper
Instructions
- Heat 2 tbsp olive oil in a large, deep frying pan or wide casserole dish, add the onions, celery and peppers and cook until soft but not coloured.
- Add the garlic and chillies and cook for a minute.
- Spoon the mix from pan and onto a plate.
- Heat another tbsp of oil in the pan and brown the chicken in batches then scoop out.
- Add the diced chorizo and quickly brown on all sides.
- Return the chicken and the onion mixture to the pan then add the tomato purée and the spices.
- Cook for 1 minute then add the stock and tomatoes and sugar.
- Season, stir well and bring to the boil.
- Reduce the heat to a very gentle simmer, cover with a tight-fitting lid and continue to cook on the hob over a low heat for about 11/2 hours, or until the beef is tender.
- Add the drained kidney beans and continue to cook for another 30 minutes.
- Then add the chopped chocolate and stir until melted and smooth.
- This is great served with some grated cheese, light sour cream.
Guacamole
- In a bowl smash up avocados and then add all the other ingredients.
- Season well and serve!
Tina's tips
- Try it with baked potatoes instead of rice for a change.
Tina's Cooks https://tinascooks.com/
Roast rack of lamb
Roast rack of lamb
2016-07-05 23:24:26
Ingredients
- 2 Rack of lamb
- 4 large sprig of rosemary
- 1 head of garlic
- 1 tin of anchovies
- 1 tbsp whole grain mustard
- 2 tbls honey
For gravy
- 1 tbsp plain flour
- 2 cups beef stock
- Splash of red wine (optional)
- Red currant jelly
- Salt and pepper
Instructions
- First turn on your oven and heat to 200 C.
- Take your lamb and make holes in it with a knife then slice about 4 large cloves of garlic and take two of your rosemary sprigs and remove the leaves, open your anchovies and stuff the holes in the lamb with the three things.
- Make sure that you do this evenly so the flavour goes through the whole piece of meat.
- Then mix your mustard and honey and coat the lamb with it.
- Place the remaining rosemary and garlic on your tray and put the lamb on top to roast in the oven.
- Cook the lamb for about 20-30 minutes depending how well cooked you would like it a bit longer for well done.
- Remove from the oven and set aside to rest while you make the gravy.
- Put your roasting tray straight on the heat and add the flour.
- Cook for a while and then add the stock slowly and your wine if desired, add a spoon or two of jelly depending how sweet you would like your gravy then season to taste.
- Let the sauce cook for a while then strain into serving dish.
- Cut your lamb and serve with potatoes and gravy.
Tina's Cooks https://tinascooks.com/
Rolled stuffed pork
Rolled stuffed pork
2016-07-05 23:21:46
Prep Time
45 min
Cook Time
1 hr
Total Time
1 hr 45 min
Ingredients
- 1 Fillet of pork
- 4 rashers of streaky bacon
- 4 large good quality sausages
- 2 tbls chopped fresh sage or 1 tbsp dried sage
- 10 dried apricots chopped
- 4 slices of bread toasted and made into breadcrumbs
- 1 egg
- Chicken stock
- Salt and pepper
To roast
- 1 carrot
- 1 celery stick
- 1 onion
- 2 cloves garlic
For sauce
- 1 300 ml tub cream
- 1-2 tbls dijon mustard
- 1 cup chicken stock / white wine
Instructions
- Fan out the pork fillet and bash it flat with a mallet till it is about 2 cm thick.
- Remove the skin from the sausages and mix them in a bowl with the breadcrumbs, sage, chopped apricots and raw egg.
- If the mixture is stiff add a small splash of chicken stock. Season well.
- Place the mixture inside the pork and roll it up tie it so that it does not fall apart during cooking.
- Cover with bacon strips.
- Chop veg and place in a roasting tin place the pork on top and add a bit of chicken stock in the tray.
- Roast the pork for about 45 mins to an hour at 200 c basting every now and then so it does not dry out.
- When the pork is cooked remove and set aside to rest while making the sauce.
- Up the roasting tray on the heat and add stock or wine and the mustard let the sauce reduce for a while and take in the flavour from the tin.
- Then add the cream and cook it down till the sauce is the right consistency, season well and serve with the pork.
Tina's Cooks https://tinascooks.com/
Coconut and mango creme
Coconut and mango creme
2016-07-05 23:18:36
Serves 4
Cook Time
45 min
Ingredients
- 250ml coconut milk
- 250ml double cream
- 6 egg yolks
- 80g caster sugar
- 50g demerara sugar
- 1 ripe mango
Instructions
- Heat the coconut milk, double cream and a pinch of salt until just before boiling point.
- Set aside and cool for 10 mins.
- Meanwhile beat the egg yolks and caster sugar until light and fluffy and preheat the oven to 150°C (fan 130°C, gas mark 2).
- Cut your mango into small chunks and divide between your ramekins.
- Beat the coconut milk and double cream into the egg mixture and pour into 6 x 150ml ramekins until two-thirds full.
- Place the ramekins in a roasting tin half-filled with hot water, cover the whole thing with foil and bake for 40-45 mins.
- Remove from the oven, cool, then chill for 2-3 hrs.
Tina's Cooks https://tinascooks.com/
Wasabi mash potatoes
Wasabi mash potatoes
2016-07-05 23:16:43
Ingredients
- Potatoes
- Double cream
- Butter
- Wasabi
- Salt and pepper
Instructions
- The measurements to make mash potatoes depends on how many people you are serving.
- I always think it is better to have too much than too little so I normally count two large potatoes per person, you can always use leftovers for fish cakes!
- Bring your potatoes to boil and drain well.
- Add large knob of butter and a good amount of cream to make the texture of the potatoes that you want.
- Mash the potatoes or use a ricer if you have one then add wasabi and salt and pepper to taste.
- Enjoy!
Tina's Cooks https://tinascooks.com/
Japanese ginger pork fillet
Japanese ginger pork fillet
2016-07-05 23:14:46
Serves 4
Ingredients
- 1 clove of garlic crushed
- 2 tablespoon grated fresh ginger root
- 5 tablespoons soy sauce
- 5 tablespoons sake
- 5 tablespoons mirin
- 2 tablespoons of runny honey
- 1-2 pork Fillets depending on size
Instructions
- Make up the marinade and put into a ziplock bag or tupperware.
- Add your meat and leave in the fridge for at least 2 hours.
- Then put on your grill to high, put your pork on a rack over a roasting dish and grill on each side till brown all the way around (about 5-10 mins each side).
- Then set it aside to rest before slicing to serve.
For sauce
- Put remaining marinade in a pan add 1/4 cup of water and bring to the boil, reduce for 5 minutes then add 2 tsp of corn flour to 2 tablespoons of water and add gradually till desired consistency is obtained.
Tina's tip
- The pork can also be cooked on the barbecue if you prefer.
Tina's Cooks https://tinascooks.com/
Marinated salmon sashimi
Marinated salmon sashimi
2016-07-05 23:12:58
Serves 2
Ingredients
- 100g salmon (sashimi grade)
- 2 tablespoons shoyu (light soy sauce)
- 1 teaspoon finely grated fresh ginger
- 2 teaspoons rice vinegar
- 1 teaspoon mirin
Instructions
- Combine all ingredients except fish and refrigerate for 1 hour or even overnight.
- Finely slice fish into thin segments. Arrange on plate.
- Drizzle over sauce and serve immediately.
Tina's tip
- There will probably be sauce leftover. This can be used as a marinade or salad dressing.
Tina's Cooks https://tinascooks.com/
Chicken drumsticks
Chicken drumsticks
2016-07-05 23:10:40
Ingredients
- 125ml (1/2 cup) light soy sauce
- 80ml (1/3 cup) honey
- 1 lemon, juiced
- 1 garlic clove, crushed
- 12 chicken drumsticks
Instructions
- Preheat oven to 180°C.
- Combine soy sauce, honey, lemon juice and garlic in a bowl and mix well.
- Place the chicken drumsticks in an ovenproof dish in a single layer and pour the marinade over the top.
- Cover the dish with foil and cook drumsticks in preheated oven for 45 minutes or until the juices run clear when the drumsticks are pierced in the thickest part.
- Turn the drumsticks and baste them with the marinade every 15 minutes.
- Remove from oven, drain off marinade and cool to room temperature.
- Store in an airtight container in the fridge for up to 2 days.
- If you want to reheat the drumsticks, preheat the oven to 140°C.
- Place the drumsticks in an ovenproof dish and reheat them for 10 minutes or until heated through.
Tina's Cooks https://tinascooks.com/
Chicken tikka wrap
There are many different kinds of wraps that you can buy in the supermarket, whole wheat, rice flour, corn, Tortilla, Rye ect ect!
Have a try of a few different ones and find out which one works best for you.
Chicken tikka wrap
2016-07-05 23:08:15
Ingredients
- 1 packet of chicken fillet tenders.
- 1 tbsp of tikka paste or other curry paste
- 2 tbsp natural yogurt
- 1 small cucumber chopped
- 1 tomato
- 4 tbsp of natural yogurt
- Handful of fresh mint
- Iceberg or cos lettuce sliced
- Salt and pepper
- Spicy mango chutney or slices of fresh mango (optional)
Instructions
- Mix up the tikka paste with yogurt and marinate the chicken, you can do this the day before or 1/2 an hour.
- Put the oven grill on and grill the chicken till cooked and tender, you can either have the chicken hot or cold for this wrap it is up to you.
- Mix the cucumber and yogurt and chopped mint season.
- Chop the lettuce and tomato.
- Assemble your wrap!
Tina's Cooks https://tinascooks.com/
Prawn/fish fajitas with avocado cream and mango salsa
Prawn/fish fajitas with avocado cream and mango salsa
2016-07-05 23:04:39
Total Time
45 min
Prawn/fish fajitas with avocado cream
- Juice of 2 lime, plus wedges to serve
- 1 red chilli, deseeded and chopped
- 2 garlic clove, crushed
- Small bunch coriander, chopped
- 1 tsp dried coriander
- 225g large raw peeled prawns/fillet white fish
- 1 avocado, stoned and skinned
- 1 heaped tbsp low fat soured cream , plus extra to serve
- 1 tbsp olive oil
- 1 red pepper, deseeded and sliced
- 4 flour tortillas and a good handful mixed salad leaves, to serve
Mango salsa
- 1 fresh mango chopped small
- 1 lime zest and juice
- 2 spring onions chopped or half red onion
- 1 large mild red chili deseeded and chopped
- 2 tbsp chopped coriander
- 1 small clove garlic crushed
Instructions
- Mix half the lime juice, half the chilli, half the garlic and half the coriander with some seasoning in a shallow dish.
- Add the prawns/ fish and mix to coat them all.
- Leave to marinate while you prepare the avocado.
- Roughly chop the avocado and pop it in a small food processor with the remaining lime juice, chilli, garlic, the soured cream and some seasoning.
- Whiz until smooth, then stir in the remaining coriander. (You could also use a stick blender for this.)
- Heat the oil in a frying pan and cook the pepper for a few mins, until starting to soften.
- Add the prawns and fry, in a single layer, for 1-2 mins each side - you will know they are cooked when they turn pink and feel firm to the touch.
- Serve in warm tortillas with salad leaves, if you like, alongside the avocado cream, soured cream and some lime wedges.
Salsa
- Mix all the ingredients together and let sit in the fridge till ready to serve
Tina's Cooks https://tinascooks.com/
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