Vegetarian Chilli

Donated by good friend and founder of Think Electric Bikes, Jonno. A delicious winter warmer that can be made in a heart beat and last the week!

If you are using couscous instead of rice, when the chilli has 10 minutes left of simmering, pour boiling water over it, cover and leave for 8 mins before flaking up and serving. Add a dash of cumin or paprika to the mix for extra flavour. 

Ingredients:

  • 1 can veggie mince (you could use beef or lamb mince for this, too.)
  • 1 can tomatoes
  • 1 can kidney beans
  • 1 onion
  • 8 button mushrooms
  • 1 1/2 tsp chilli powder
  • natural/greek yoghurt
  • 1 1/2 cup brown rice (or couscous)
  • dash of cooking oil

You will need:

  • Frying pan & spatula
  • Deep saucepan with lid & wooden spoon
  • Chopping board & sharp knife

Method: (prep time: 5 mins; cook time: 20-25 mins)

  • Add 2.25 cold cups water to sauce pan, with rice, set heat to high.
  • Slice mushrooms into chunk and dice onion.
  • On medium heat heat oil in frying pan and add mushrooms and onion, cook until soft.
  • When rice water boils, turn heat down to low, add the lid and simmer for 20 mins. 
  • Add mince to frying pan and soften.
  • Add tomatoes and kidney beans, stirring constantly.
  • Add chilli powder to taste, 1 1/2 tsp should give reasonable kick!
  • Let chilli simmer for 20 minutes.
  • When 20 mins are up on the rice, remove from heat and leave for 10 mins.
  • Serve rice on plate with chilli on top and a dollop of yoghurt on the side.

 

 

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Easy Peasy Cheesey Burgers

Makes 4 burgers.

I love a good burger. Crispy, juicy and delectable, they are super tasty.
Once again, these are super versatile and you can add what you like. Below are the two favoured burger builds in our house.

I have included the simple burger patty recipe we use, but it also works to buy those fresh pre-made ones from the butcher/supermarket. 

Beautiful Beef:

Ingredients: 

  • 400g beef mince
  • 4 bread buns
  • fresh lettuce (mesclun is very good)
  • 4 cheese slices
  • 4 pineapple slices (optional)
  • brie/camembert (optional)
  • guacamole (optional)
  • tomato sauce (optional)
  • mustard (optional)
  • mayonnaise (optional)
  • tbsp cooking oil
  • salt and pepper to taste
  • butter to spread

Method: 

  • Preheat oven to 180 degrees, on grill.
  • In a large frying pan on medium-high, heat oil with salt and pepper.
  • Split mince into quarters and fashion into four patties, about palm size.
  • Place into pan and let cook for 6 minutes.
  • Meanwhile, open the burger buns, butter and place one slice of cheese on each bun.
  • Open and drain pineapple and set aside.
  • When the 6 minutes are up, flip your burgers over and leave for another 6 minutes.
  • Meanwhile, put a plate near the stove and make sure all your condiments are ready.
  • When the timer runs out, place the burgers on the plate to rest.
  • Add the pineapple rings and mushrooms to the pan and put the buns in the oven.
  • When the pineapple is browned off (3-4 mins) remove from heat.
  • Remove buns from the oven and time to build your burger!
  • Add guacamole to each bun and place a patty on top.
  • Then place your pineapple, salad, cheese and sauces.
  • Attempt to close the monster burger and enjoy eating!

Lovely Lamb:

Ingredients: 

  • 400g lamb mince
  • 4 bread buns
  • fresh lettuce (mesclun is very good)
  • 4 cheese slices
  • handful of sliced mushrooms (optional)
  • brie/camembert (optional)
  • guacamole (optional)
  • tomato sauce (optional)
  • mustard (optional)
  • mayonnaise (optional)
  • tbsp cooking oil
  • salt and pepper to taste
  • tbsp cumin
  • butter to spread

Method: 

  • Preheat oven to 180 degrees, on grill.
  • In a large frying pan on medium-high, heat oil with salt, pepper and cumin.
  • Split mince into quarters and fashion into four patties, about palm size.
  • Place into pan and let cook for 5 minutes.
  • Meanwhile, open the burger buns, butter and place one slice of cheese on each bun.
  • Slice mushrooms thinly and set aside.
  • When the 6 minutes are up, flip your burgers over and leave for another 5 minutes.
  • Meanwhile, put a plate near the stove and make sure all your condiments are ready.
  • When the timer runs out, place the burgers on the plate to rest.
  • Add mushrooms to the pan and put the buns in the oven.
  • When the mushrooms are browned off (3-4 mins) remove from heat.
  • Remove buns from the oven and time to build your burger!
  • Add guacamole to each bun and place a patty on top.
  • Then place your mushrooms, salad, cheese and sauces.
  • Attempt to close the monster burger and enjoy eating!

Simple Shepherd’s Pie

Serves 4.

Wonderful winter comfort food! This also works well with veggie/Quorn mince.

Ingredients:

  • 400g lamb mince
  • 3 tbsp tomato puree
  • 500ml beef stock (or 500 ml boiled water with 2tsp bovril)
  • 6 medium potatos and 1 large kumara (kumara optional, can just use more potato)
  • 400g mixed vegetables (carrots, sweet corn and peas) 
  • dash of milk
  • 1 tbsp butter
  • Dash of cooking oil, salt and pepper

You will need: 

  • deep saucepan
  • large frying pan
  • casserole dish
  • spatula + wooden spoon
  • masher
  • sink with warm soapy water for washing hands with raw meat

Method: 

  • Preheat oven fan bake to 180 degrees.
  • Boil 500 ml water in the kettle and add to deep saucepan. (if using bovril, prepare here)
  • Add cooking oil, salt and pepper to frying pan.
  • Peel and chop potatoes, adding to sauce pan each time to prevent browning.
  • If using kumara, do not add to water yet.
  • When all potatoes chopped, turn element to medium heat and stir occasionally.
  • Turn frying pan element on to medium-high heat and add vegetables.
  • When vegetables are browned, add mince, crumbling through your fingers.
  • Stir together for 30 seconds.
  • Add tomato puree and stock, stirring through until mince is browned and sauce is reduced. (approx 15 mins).
  • At the same time, add kumara to sauce pan and cook until soft. (approx 5 mins)
  • Once reduced, add frying pan mixture to casserole dish and spread evenly.
  • When the potatoes are soft, drain and add back to sauce pan, with butter and dash of milk.
  • Mash thoroughly and spread atop the mince.
  • Place in oven for approx 25-30 mins, until golden brown and crispy on top.
  • Wash up while waiting.
  • When cooked, take out of the oven and leave to rest for 5 mins before serving.

Moroccan Lamb with Couscous

Serves 2.

Now, I cannot take credit for this recipe as it is originally a Jamie Oliver classic. It is however, super delicious. There a few steps, but it is very straightforward.

Ingredients

  • 350g lamb leg steaks (or save time and buy the diced lamb pack) 
  • 8 dried apricots
  • 1 large red chili (optional)
  • 1 can of chickpeas in brine
  • 4 tomatoes (or buy a can of tomatoes – plain or Moroccan flavour)
  • salt, pepper and cumin
  • 150g couscous
  • 2 tbsp butter

You will need 

  • 1 large frying pan
  • 1 medium frying pan
  • Chopping board + sharp knives
  • bowl and plate for couscous
  • kettle with water
  • sink with warm soapy water (so you can clean your hands after touching raw meat)

Method (About 10 mins prep and 20 mins cooking)

  • First, set your frying pans on the stove with 1 tbsp of butter each and some salt, pepper and cumin.
  • In a bowl, pour couscous, add some cumin and shake through.
  • Roughly dice your apricots, chili and tomatoes (ignore if you have a can).
  • Turn on element for the large frying pan to medium heat, stir butter so it melts evenly.
  • Turn on kettle and while it boils, add apricots and chili to the large frying pan.
  • Add boiled water to couscous, so it is just submerged and cover with plate.
  • When apricots and chili have browned, add tomatoes, chickpeas and half cup of water and stir.
  • Let the sauce simmer, stirring occasionally. (Should take about 10-15 mins)
  • Meanwhile, dice your lamb and wash up what you no longer need.
  • As the sauce reduces, smoosh the chickpeas down so they break up. (after 10-15 mins)
  • Cook the lamb until browned on each side (approx 2 mins each)
  • When the sauce is thick, add the cooked lamb and stir. Then take off the heat and switch off the stove top.
  • Fluff up your couscous with a fork and serve on plates.
  • Add the mixture on top of the couscous and let the pans soak while you eat for easy clean up.

If the sauce is reducing too rapidly or sticking to the pan, turn down the heat a little and add a touch more water.