Chilli con Carne

22 Nov

Chilli con carneimage
Everyone needs a good chilli recipe, this one I’ve used from Jamie Oliver and adapted to my own taste , the spices the flavour just so comforting I rally hope you enjoy! I make a chilli mix from all different types and blend together but you can just use normal chilli powder, add as much as you can take without burning your mouth! And do not forget chilli is an aphrodisiac

* 2 kg beef skirt or braising beef , trimmed and sliced into 2.5cm thick pieces across the grain
* 500 ml hot coffee
* 3 large dried chillies (ancho, chipotle or poblano)
* olive oil
* 2 heaped teaspoons ground cumin
* 2 heaped teaspoons smoked paprika
* 1 heaped teaspoon dried oregano
* 2 fresh bay leaves
* 2 red onions , peeled and diced
* 3–4 fresh chillies
* 2 cinnamon sticks
* 10 cloves of garlic , peeled and finely sliced
* sea salt
* freshly ground black pepper
* 4 x 400 g tins of chopped tomatoes
* 3 tablespoons muscovado sugar
* 2 x 400 g tins of beans (kidney, butter or pinto) , drained
* optional:
* soured cream

Everyone should know how to make a really good chilli, and this one’s a right cracker. I’ve been working on it for a while, and cowboy-land helped me pull it together. The cut of meat is really affordable and delicious, and gives the chilli a gorgeous texture, similar to a beef stew. I wanted to make sure this had real attitude, so I achieved a brilliant depth of flavour by mixing dried chillies with fresh ones and adding fresh herbs. I made this the cowboy way, over a fire, and when you’re cooking like that, one of the best ways to control the temperature is to add liquid. The cowboys had plenty of coffee to hand, so I used that and it ended up adding to the wonderfully unique flavour.

Ask your butcher to trim and slice your beef for you. If you’re doing it yourself, carefully trim the meat by discarding any fat or silver skin. Cut the meat against, rather than with, the grain into 2.5cm thick pieces.

Make your coffee and, while it’s hot, soak the dried chillies in it for a few minutes to let them rehydrate. Meanwhile, put your largest casserole type pan on a low heat and add a few lugs of olive oil, the cumin, paprika, oregano, bay leaves and onions.
Fry for 10 minutes, until the onions have softened. Deseed and chop half your fresh chillies. Slice up the rehydrated chillies and add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, sliced garlic, a good pinch of salt and pepper and a splash of the chilli-infused coffee. Stir, then add the rest of the coffee, the tinned tomatoes and the sugar. Add the pieces of beef skirt and another good pinch of salt and pepper, cover with a lid and simmer for around 3 hours, stirring occasionally.image

After a few hours use 2 forks to break the meat up and pull it apart. Once you’ve done this, add the tinned beans and leave to simmer, stirring occasionally, for 30 minutes with the lid off until the meat is completely falling apart. taste and season well, this is the time to deseed and chop the rest of your fresh chilli and stir it in. Dollop a big spoonful of soured cream over the chilli if you fancy it, and serve straight from the pan, with fluffy rice, flatbreads or potatoes and a really nice fresh lemony green salad.

For more info mail or call; 0031(0)642297107imageimage

Spaghetti Carbonara my way

13 Nov

Spaghetti Carbonara my wayimage
Carbonara is an Italian pasta dish from Rome based on eggs, cheese, bacon, and black pepper. Spaghetti is usually used as the pasta; however, fettuccine, rigatoni, linguine or bucatini can also be used. I like to use mushrooms, thyme and oregano to lift the flavour to another hight , very quick and easy to use make as a midweek dinner or perfect if you have unexpected guests.image

* 400g/14oz dried spaghetti

* 175g/6¼oz piece smoked pancetta, rind removed

* 150g sliced mushrooms

* 1 medium onion diced

* 2 tbsp extra virgin olive oil

* 3 garlic cloves, finely chopped

* 2 tbsp fresh thyme

* 2 tbsp fresh oregano

* handful flatleaf parsley leaves, finely chopped

* 3 large free-range eggs, beaten

* 50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated

* salt and freshly ground black pepper, to taste

Preparation method

* Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.

* Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide. 

* Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and onion fry until lightly golden. Add the mushrooms, thyme, oregano, garlic and parsley and cook for a few minutes more, then remove from the heat and set aside.

* Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.

* Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.image

For more info please mail or call; , 0031(0)642297107image

Shrimp burger with chilli mayonnaise

3 Nov

Shrimp burger with chilli mayonnaiseimage
This is the ultimate burger for seafood lovers. Easy to prepare and make in advance , the patties cook equally well in a pan or on a bbq, I’ve served mine with roasted sweet potato wedges and my delicious red cabbage slawimage
Serves 4

500g raw king prawns (frozen is fine, just make sure they are fully defrosted before you start)
4 spring onions, thinly sliced
10-15g flat leaf parsley, leaves and stalks finely chopped
Handful rocket leaves
2 tbsp Worcestershire sauce
Splash of tobacco
1/4 tsp cayenne pepper
squeeze of lemon juice
1-2 tbsp extra virgin olive oil, for frying
4 burger buns or ciabatta rolls toasted

Chilli mayonnaise

1 red pepper
1 red chilli
Small handful flat leaf parsley finely chopped
Small handful mint finely chopped
1 pickled gherkin finely chopped
1 tbsp capers roughly chopped
200ml mayonnaise
1 lemon, zest of all and juice of half


1. Start by making the chilli mayonnaise , preheat the grill to high. Put the pepper and chilli on a roasting tray and grill turning regularly, until blackened all over, place in a bowl, cover with cling film and leave to cool.
2. Once cooled remove and discard skin and seeds, finely chop chilli and pepper then mix into the mayonnaise now add the rest of the ingredients. Season and chill until needed.
3. Pat the prawns dry on kitchen paper and place 1/3 into a food processor with the spring onions, blitz until smooth, roughly chop by hand the remaining prawns.
4. In a mixing bowl add all of the prawns , parsley, Worcestershire and tobacco sauces, cayenne and lemon juice , combine all together, season with salt and pepper
5. Divide And shape the mix into 4 patties, brush each burger with a little olive oil and fry over a medium-high heat in a non stick pan ( or on a bbq ) for 4 to 6 mins on each side, until golden and cooked throughimage
6. Serve in a toasted bun with the chilli mayonnaise and rocket leaves , I also like to have it with homemade slaw and roasted potato wedges.imageimage
For more info mail or call; 0031(0)642297107image

Pigeon and beetroot warm salad

25 Oct

Pigeon and beetroot warm saladimage
A warm salad of wood pigeon with toasted hazelnuts, walnuts, and fresh beetroot , can be used as a starter or as a delicious main course

Serves 2

* 1 tbsp olive oil
* 1 garlic clove finely sliced
* 1 rosemary sprig
* 2 pigeon crowns seasoned with salt and pepperimage 100g bag watercress
* 1 eating apple, quartered and sliced
* 4 cooked beetroots sliced and diced
* 100g toasted hazelnuts and walnuts roughly chopped

Method* Make the dressing by whisking the balsamic and olive oil together.

* Heat the oil in a frying pan. Add the garlic and rosemary, turn the oven up to 240°

* Brown the crowns in the hot pan with the olive oil, rosemary and garlic then place in the oven for six minutes. Allow to rest, then carve off the breastsimageimage
* Divide the watercress between 4 plates, arrange the apple and beetroot over, then the sliced pigeon breasts. Scatter with hazelnuts, drizzle with the dressing and serve straight awayimage
For more info contact me; 0031(0)642297107image

One-Pan Spinach and Cheese Gnocchi with Roasted Garlic Tomato Cream Sauce.

15 Oct

One-Pan Spinach and Cheese Gnocchi with Roasted Garlic Tomato Cream Sauce.image
Yes Autumn is here and I have another comforting dish! I’ve taken it from I’ve added my own touch! truly simple and deliciously warming for the changing of seasons all cooked on one panimage
Serves 4-6

* 6 tablespoons fresh pesto
* 1 bulb roasted garlic *To roast the garlic, preheat the oven to 200 degrees C. Chop off the top portion of the garlic head to reveal cloves. Place the bulb onto a piece of tin foil and pour about a teaspoon of olive oil on top. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze the garlic out of the paper skin into a bowl and mash well with a forked knife imageimageimage* 1 400g can tomatoes
* 6 tablespoons spicy shop bought taco sauce
* 3tbs balsamic vinegar
* 120ml cream
* 1 tablespoon butter
* 300g fresh spinach cooked and drained and
* Handful fresh basil, chopped
* 10 fresh sage leaves chopped
* salt + pepper, to taste
* 200g cherry tomatoes
* 1 tablespoons capers
* 3 tablespoons green and black olives roughy chopped
* 500g shop bought gnocchi ( homemade is too soft to use for this dish)
* 175g ricotta cheese
* 120g gorgonzola cheese (may use goat cheese or feta cheese), crumbled
* 50g grated parmesan + more for serving
* fresh basil + sage, for serving


Preheat the oven to 190degrees C.
In a mixing bowl add the pesto, garlic, tomato sauce, enchilada sauce, balsamic vinegar, heavy cream and butter. Whisk everything together to combine.
Stir in the spinach, capers, olives, basil, sage, salt + pepper. Add the tomatoes and gnocchi. Toss to combine.image
Pour the mixture into a baking dish, Dollop the ricotta over top the dish do the same with the gorgonzola, sprinkle parmesan on next. Cover the dish with foil and place in the oven. Bake for 25-30 minutes.image
remove the foil and continue baking another 10-15 minutes or until the sauce has thickened slightly, the cheese is golden and the gnocchi is soft.image
Remove from the oven and top with the fresh basil and sage Serve with more parmesan and hot crusty bread. image
For more info contact me ; 0031(0)642297107

Pot Roasted chicken with 40 cloves of garlic, colcannon and a creamy tarragon sauce

6 Oct

Pot Roasted chicken with 40 cloves of garlic, colcannon and a creamy tarragon sauce imageDon’t be scared at the amount of garlic in this deliciously tasty dish, real comfort food, my take on a typical roast chicken.

For the chicken

* 250g shallots 

* 1.5kg whole fresh chicken preferably free range 

* ½ lemon, halved 

* 1 large bay leaf

* 1 tbsp finely chopped fresh thyme

* 25g butter

* 1 tbsp sunflower oil

* 40 garlic cloves unpeeled 

* 150ml/vermouth

* 250ml chicken stock preferably homemade 

* 2 tbsp chopped fresh tarragon leaves

* 100ml double cream or crème fraîche

* flaked sea salt and freshly ground black pepper

For the colcannon

* 1kg floury potatoes, preferably Maris Piper or King Edward

* 75g butter

* 100g rindless smoked streaky bacon rashers, cut into 2cm/¾in pieces

* 300g fresh kale

* 6 spring onions, trimmed and finely sliced

* 200ml double cream

* flaked sea salt and freshly ground black pepper

Preparation method
* Preheat the oven to 200C/400F/Gas 6. Place the shallots in a heat-proof bowl, cover with just-boiled water and leave to stand for five minutes. This will make the skins easier to remove.

* Remove any string from the chicken and place the lemon and bay leaf inside the cavity. Generously season the chicken inside and out with plenty of flaked sea salt and freshly ground black pepper. Sprinkle with the chopped thyme over all sides. 

* Melt the butter with the oil in a large flameproof casserole. Brown the chicken over a medium-high heat for a couple of minutes on each side. 

* Drain the shallots and, once cool enough to handle, peel off the skin and trim, halving any larger ones. Add the whole garlic cloves and shallots to the casserole, nestling around the chicken.

* Pour over the vermouth and chicken stock. Cover the casserole with a tight-fitting lid and bring the liquid to a simmer on the hob, then transfer to the oven for 1¼ hours, or until the chicken is thoroughly cooked and the garlic is completely softened.

* Transfer the chicken, garlic and shallots to a warmed platter and cover with a piece of foil and a couple of dry tea towels. Holding the casserole with an oven-cloth, tilt the chicken liquor to one side. Skim off any fat that rises to the surface and discard.

* Return the casserole to the hob and stir in the tarragon and cream (or crème fraîche). Bring to a gentle simmer, stirring. Cook for three minutes. Season to taste and pour into a warmed jug. 

* For the colcannon, peel the potatoes and cut into evenly-sized chunks. Put in a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes, or until very tender. Test with the tip of a knife. Instead of boiling you could use baked potatoes , once baked just scoop out of the skins and mash.

* While the potatoes are cooking, trim the thick stems and cut out much of the tough central vein from each kale leaf. Thinly shred the leaves and wash in a colander under cold running water. Drain.

* Heat 25g/1oz of the butter in a large non-stick frying pan and fry the bacon and kale for four minutes, stirring regularly until the kale is tender. If it is still a little tough after four minutes, add a couple of tablespoons of cold water and continue cooking for a couple of minutes more. Add the spring onions and cook for one minute, stirring. 

* Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes. Warm the cream and remaining butter in small pan. Mash the cooked potatoes with the cream and milk until smooth and season to taste. Use a set of electric beaters if you want your mash to be really fluffy and light.

* Tip the softened kale into the same pan and stir together until lightly combined. Transfer to a warmed dish.image
* Carve the chicken into chunky pieces and serve with the sauce and colcannon. image
For more info contact; 0031(0)642297107image

Escalopes of salmon with a saffron sorrel sauce, Vichy carrots and creamy mashed potatoes

23 Sep

Escalopes of salmon with a saffron sorrel sauce, Vichy carrots and creamy mashed potatoesimage
A delicious comforting dish from the great Rick Stein that I’ve adapted and added my own touch to. It can be eaten on a week night or can be dressed up for a dinner party, either way it won’t disappointimage
For the salmon and sauce
* 750g skinned, sustainably sourced salmon fillet
* 2 tbsp sunflower oil
* 300ml fish stock (homemade if possible
* 90ml double cream
* 25ml dry vermouth
* 15g sorrel leaves ( if not available just use fresh flat leaf parsley)
* 40g unsalted butter
* 1-2 tsp freshly squeezed lemon juice
* Pinch of saffron

For the Vichy carrots
* 24 baby carrots, trimmed
* 50g/2oz butter
* 4 tbsp water
* 1 tbsp caster sugar
* 2 tbsp chopped parsley

For the mash
* 600g/1lb 5oz King Edward potatoes
* 50g/2oz butter
* 200ml/7floz double cream

* 1. Heat oven to 220C/200C fan/gas 7. Rub a little oil over each potato and put on the top shelf of the oven. Bake for 20 mins, then turn down the oven to 190C/170C fan/ gas 5 and bake for 45 mins-1 hr more until the skin is crisp and the flesh soft. Remove from the oven. Make a cross in the centre of each potato, scoop out and pass through a potato ricer add the cream and butter, season to taste, keep warm until serving

* 2. Halve any large carrots and place in a large saucepan with the butter, sugar and a pinch of salt. Cover the carrots half way with water and bring to the boil. Reduce the heat to a simmer, then cover and cook for 15-20 minutes until just tender. Turn up the heat and cook until the water has evaporated and you’re left with a buttery glaze. This will take 5-10 minutes. Stir in the parsley and season

* 3. Remove any bones from the salmon fillet with tweezers. Using a sharp filleting knife, cut the salmon at an angle of about 45 degrees into 12 wide slices (known as escalopes). Lay them on a lightly oiled baking sheet, brush with a little more oil and season with salt.

* 4. Put the fish stock, half the cream and the vermouth into a medium pan and boil briskly until reduced by three quarters (it will take 15-20 minutes). Meanwhile, wash the sorrel leaves, remove the stalks and finely shred the leaves. Set aside. Heat the grill to high.

* 5. When the fish stock and cream mixture has reduced to the required amount, add the rest of the cream, the butter and lemon juice. Reduce a little more until it forms a thick, creamy, rich sauce.

* 6. Grill the salmon escalopes for 1 minute on each side in a hot pan with oil image

* 7. To serve, lay 3-4 salmon slices on warmed plates, pour over some of the buttery sauce, sprinkle generously with sorrel and serve with the carrots and potatoimage

For more information don’t hesitate to contact me; 0031(0)642297107image


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