Jan 6, 2019 - Our ultimate guide for making homemade burger patties. From what meat to grind, tips for forming patties,...
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Cheesy Baked Chili Con Carne
On a chill --much chillier than these last days!-- Winter night, this Cheesy Baked Chili Con Carne is a hearty, tasty, and simply scrumptious way to warm up! Happy Saturday!
Ingredients (serves 2):
1 1/2 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
½ teaspoon Red Chili Flakes
1 ½ teaspoon paprika
1 red onion
1 large garlic clove, minced
a small bunch Garden Cilantro
350 grams/12.5 ounces beef mince
1 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1 cup red kidney beans, drained and rinsed
4 Whole Peeled Tomatoes +1/3 cup of their juice
1 1/2 cup Beef Broth, warmed
1 tablespoon demerara sugar
Mature English Cheddar
Parmesan Cheese
In a large, deep skillet, heat olive oil over medium-high heat.
Add ground cumin, ground coriander, Red Chili Flakes and paprika, fry, 2 minutes.
Peel and finely chop red onion, and add to the skillet. cook, 1 minute. Add minced garlic, cook, 1 minute more.
Finely chop Garden Cilantro, and stir into the skillet, saving a few leaves for garnish.
Stir in beef mince, and cook until completely browned. Season with coarse sea salt and black pepper. Stir in kidney beans, until combined.
Roughly chop Whole Peeled Tomatoes, and stir into the skillet, along with their juice. Stir in warm Beef Broth.
When the mixture starts boiling, reduce heat to medium-low, and simmer, 25 minutes, stirring occasionally to prevent burning, until slightly reduced. Stir in demerara sugar, cook a further couple of minutes, and remove from heat. Let cool, 15 minutes, at room temperature.
Preheat oven to 205°C/400°F.
Spoon slightly cooled chili con carne into two large bowls. Using the coarse side of a box grater, generously grate Mature Cheddar and Parmesan on top of each. Bake, in the middle of the hot oven, 15 minutes at 205°C/400°F.
Serve Cheesy Baked Chili Con Carne hot, sprinkled with fresh Cilantro.
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Beef and Red Pepper Chilli
The red peppers add a natural sweetness to this spicy chilli.
Serves 4
This beef and red pepper chilli recipe reminds me of the chilli con carne I ate as a child. It’s an easy recipe, even if it does require a little bit of slow cooking. However, it can be served up for dinner in under an hour.
Beef and Red Pepper Chilli
Chilli is the shortened name for the popular Mexican and Texan dish,…
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Are you also searching for plant-based beef mince food products in the UK? If yes, then must check out our vegan food brand company. Our vegan chicken products have soy protein and are fortified with Vitamins B12 and Iron.
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Brough mum to the now defunct Common Chefs Bistro at Jalan Legundi, Sembawang for an early dinner. Ordered myself the Duro Pork Chop (S$18+) with two juicy and succulent slices of bone-in pork chop drizzled with balsamic vinegar infused sauce and a sprinkling of thymes. Served with two sides of fries and a helping of mixed vegetables salad.
Got mum the spicy Arrabbiata Minced Beef & Mushroom Spaghetti (S$12+). The pasta looks good to me with the sprinkled grated cheese and herbs but mum don’t appreciate the spiciness of the chilli padi (bird's eye chilli).
To finish off the meal, a slice of local flavoured Ondeh Ondeh Cake (S$7.50+). Three slices of pandan flavoured sponge cake sandwiching two layers of desiccated coconut cooked with gula melaka (palm sugar) and more grated coconut sprinkled on top and around. Although a likeable dessert but I still missed the traditional ondeh ondeh snack.
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Cumin and Cilantro Beef and Millet Stuffed Tomatoes
These deliciously fragrant Cumin and Cilantro Beef and Millet Stuffed Tomatoes sound more complicated than they actually are to prepare and they turn a little mince and a little millet into a generous and warming dinner! Happy Thursday!
Ingredients (serves 2):
3/4 cup millet
1/2 teaspoon coarse sea salt
2 cups water
1 tablespoon olive oil
1 onion
1 large garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 fluffy sprigs Garden Cilantro
145 grams/5 ounces beef mince
1/4 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
1 tablespoon Modena Balsamic Vinegar
2 large, just ripe heritage tomatoes
Rinse millet in a sieve under cold water.
In a small pot or saucepan, combine millet, coarse sea salt and water. Bring to the boil over medium-high heat. Once boiling, reduce heat to medium, and cook, 15 minutes until cooked. Drain millet thoroughly. Set aside.
Preheat oven to 200°C/395°F.
In a large deep skillet over medium-high heat, heat olive oil.
Peel and finely chop onion, and add to the oil. Cook, a couple of minutes until tender. Stir in garlic, and cook, another minute. Stir in ground cumin and coriander, and fry, a minute more.
Finely chop Cilantro, and add to the skillet. Then, stir in beef mince, and cook, a few minutes, stirring occasionally until all browned. Season with fleur de sel and black pepper. Deglaze with Balsamic Vinegar. Add reserved millet, and cook, a few minutes more.
Rinse heritage tomatoes. With a sharp knife, cut their tops off. Using a melon baller, scoop out the flesh of the tomatoes and roughly chop it. Stir into the skillet; cook, 1 minute. Remove from the heat.
Lightly oil a baking dish. Sit tomatoes onto the tin.
Generously fill hollowed out heritage tomatoes with beef and millet mixture, heaping it on top. Gently press tomato tops onto the filling. Place baking tin into the hot oven, and bake, at 200°C/395°F, 30 minutes.
Serve Cumin and Cilantro Beef and Millet Stuffed Tomatoes hot.
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