Beef Chilli with Cardamom and Ginger

Ingredients: Ground beef, Chilli, Mushrooms, Parsnip, Spanish Onion, Chicory (all vegetables chopped), Tomato puree, Black Pepper, Garlic, Cardamom seed, Ginger, Cumin and Paprika, plus beef and vegetable stock.

The beef mince had 20% fat, so after it was browned and allowed to simmer in water for an hour, it was decanted into a glass bowl and allowed to cool to room temperature. Then the fat was spooned from the top and disposed of.

The remaining contents of the bowl were decanted into a saute pan and brought to the boil. The chopped vegetables and the herbs were added, and left to simmer for an hour, with the occasional stir. Served with Basmati rice, cooked in water with a little clarified butter, and some lime pickle.

Beef Chilli with Cardamom and Ginger

Chorizo and Potato Frittata

Made with potato, spring onion, chicory, bacon, chorizo, three eggs, black pepper, paprika, and cheddar cheese.

Roughly cubed potato fried in some sunflower oil. Diced bacon was added, and stirred for a few minutes, then the heat was turned down, and the contents of the pan allowed to cook under glass for twenty minutes, occasionally stirred. The potato and the bacon was transferred to a cake tin with a removable base, and allowed to cool under a cover. Half a head of chicory and diced spring onion, was stir-fried for a couple of minutes, and added to the potato and bacon.

Three eggs were beaten with a little paprika and put to one side. Chopped chorizo was added to the contents of the cake tin, with a dusting of oregano and black pepper. Then the beaten eggs were added to the tin. Squares of cheddar cheese were arranged around the top of the frittata.  Then placed into a glass roasting dish (in case of leakage from the cake tin), and cooked for twenty minutes in a preheated oven at 200 deg C.

The frittata was allowed to cool, and was served with a side salad of sliced red onion, shredded tomato, and sliced green pepper. The side salad was dressed in a little lemon juice, olive oil, and a dusting of chervil.

Chorizo and Potato Frittata

Spiced Lamb with Rice

Ingredients are: minced lamb, onion, chilli, garlic, ginger, cinnamon, tamarind paste, cumin, red pepper, chickory, cardamom, potato, carrot and lamb stock.

Lamb mince was browned in a glass-lidded pot for about half-an hour. Water and lamb stock was added to the pot, then diced potato and carrot, half a head of chopped chickory, a sliced white onion, and a whole red pepper cut into small strips. Followed by the garlic, ginger and chopped finger chillies. The cinnamon, tamarind paste, cumin and the cardamoms were added after a further hour of simmering under glass. 

Served with basmati rice, or a steamed vegetable, such as stringless beans. 

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Spiced Lamb with Rice

Spiced Lamb with Stringless Beans