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Best ever Chunky Sussex Steak Chilli Con Carne
Serves 6
250g/9oz dried red kidney beans or 2x410g cans, drained or use Butter Beans (which I prefer!)
900g/2lb 4oz ripe tomatoes, skinned or tinned cherry tomatoes - scrummy!
900g/2lb 4oz braising steak
4 tbsp vegetable oil
2 onions, chopped
900g/2lb 4oz ripe tomatoes, skinned or tinned cherry tomatoes - scrummy!
900g/2lb 4oz braising steak
4 tbsp vegetable oil
2 onions, chopped
1 Red & 1 Yellow Pepper, sliced
½-1 tsp cayenne pepper
1 rounded tbsp paprika
1 tbsp cumin seeds
2 tbsp dark muscovado sugar
3 garlic cloves, crushed
600ml/1 pint beef or chicken stock
½-1 tsp cayenne pepper
1 rounded tbsp paprika
1 tbsp cumin seeds
2 tbsp dark muscovado sugar
3 garlic cloves, crushed
600ml/1 pint beef or chicken stock
Pinch of dried chilli Flakes - add to taste!
salt and freshly ground black pepper
soured cream or crème fraîche, to serve
roughly chopped fresh coriander, to garnish
salt and freshly ground black pepper
soured cream or crème fraîche, to serve
roughly chopped fresh coriander, to garnish
1) If you're using dried beans, put them in a bowl, cover with plenty of cold water and leave them to soak for at least 8 hours, or overnight.
2) Cut meat into 1-2cm/½-¾in cubes, discarding any excess fat. In a seperate bowl put the meat, add the onions, peppers with the cayenne, paprika, cumin, sugar, season with salt and pepper & a good drizzle of Olive oil, toss & leave to marniade overnight in the fridge of for 2 hours at least.
3) Drain the beans, tip into a pan and cover with fresh water. Bring to the boil and boil rapidly for 10 minutes.
4) Heat some oil in a large, heavy-based saucepan or sauté pan until very hot. Fry half the meat mix, for about 10 minutes or until well browned. If needed repeat with the remaining meat mixture, until the onions & peppers until deep golden and caramelised & smell sweet & scrummy!
5) Return the meat to the pan with the garlic, tomatoes, stock, Chilli flakes and red kidney beans/butter beans (if using canned beans, add for the last 30 minutes of cooking time). Bring to the boil, reduce the heat and simmer, uncovered, on the lowest setting for 2 & half hours until the meat is meltingly tender.
3) Drain the beans, tip into a pan and cover with fresh water. Bring to the boil and boil rapidly for 10 minutes.
4) Heat some oil in a large, heavy-based saucepan or sauté pan until very hot. Fry half the meat mix, for about 10 minutes or until well browned. If needed repeat with the remaining meat mixture, until the onions & peppers until deep golden and caramelised & smell sweet & scrummy!
5) Return the meat to the pan with the garlic, tomatoes, stock, Chilli flakes and red kidney beans/butter beans (if using canned beans, add for the last 30 minutes of cooking time). Bring to the boil, reduce the heat and simmer, uncovered, on the lowest setting for 2 & half hours until the meat is meltingly tender.
Check the seasoning and serve with spoonfuls of soured cream or crème fraîche, and plenty of coriander & fragrant rice
Slow Roasted Paper wrapped Leg of Lamb
Serves 6
The baking paper stops the lamb from drying out & seals in the delicious aromas & juices.
If you can & are organised prepare the lamb a day ahead & marinate overnight, but not too worry if not, an hour will do...Enjoy....
Ingredients
Leg of Sussex Lamb 2.5-3kg
Garlic - 6 cloves thinly sliced
Olive Oil
Lemons - 2 juiced
Dill - a large bunch, finely chopped
Ground Cinnamon - 2 tsp
Ground Cumin - 1tsp
Oregano - 4 Springs or 1 tsp dried
1) Trim any excess fat off the lamb & put the leg on 2 large sheets of baking paper. Make incisions all over the leg with a sharp knife & push in the garlic slices.
2) Mix 50ml Olive Oil with the Lemon Juice & drizzle ove the lamb, then season with Sea Salt & rub with the remaing Herbs & Spices
3)Cover with another piece of baking paper & fold the bottom pieces over the top piece to form a tight parcel, secure with string.
4) Place in fridge to marniate overnight (or for at least an hour)
5) Remove from the fridge & allow the meat to come up to room temperature while the oven heats to 150C/130C Fan/Gas 3
6) Put the leg in a roasting tin with the end of the leg slightly elevated to stop any juices running out (just lay on edge of baking tin) Bake for 3 hours.
7) Remove from the oven & rest for 30 minutes before unwrapping, carving & serving with the cooking juices.
Enjoy with home Roasted Potatoes & Spring Vegetbles