Mexican Chilli Beef Burritos

Mexican Chilli Beef Burritos

The secret of a good chilli is in the method, one important part of the method is SLOW COOKING.

So the ingredients for the filling that goes into these burritos can be altered to your own personal taste, but if you want to maintain that gorgeous rich spicy taste don’t change the method.

Ingredients;

For 2 large burritos you will need

2 – Tortillas

1 – Large Onion (finely chopped)

2 cloves – Garlic (crushed & chopped)

1 – Red Chilli (deseeded & chopped)

1 – Thumb sized piece of Ginger (crushed & chopped)

2 – Beef Sock Cubes

100 Gm – Tomato Paste

1 teaspoon – Paprika

½ teaspoon – Cumin

1 teaspoon – Chilli Powder

½ teaspoon Dried Coriander

2 teaspoon – Tomato Ketchup

1 small square – Chocolate (grated)

800 Gm – Good Quality Minced Beef

250 Ml – Red Wine

A little olive oil

Salt to taste

Method;

Put the minced beef in a pan, cover with water and bring to the boil to get rid of any excess fat.

After it has boiled drain it off and smash the mince up with a wooden spoon to get rid of any lumps.

Add the red wine to the minced beef, stir and simmer on a low heat for 30 minutes.

After 30 minutes heat a little olive oil in a pan and add the onion, red chilli, garlic and ginger.

Cook on a medium heat until sweated down and the onion becomes transparent. 

Then add the paprika, cumin, chilli powder and coriander then cook for a further 2 or3 minutes while stirring.

Then add the minced beef, tomato ketchup, tomato paste and chocolate, crumble in the stock cubes, stir well and leave on a low heat for 45 minutes stirring and tasting occasionally add salt to taste.

Make a cone with a tortilla and fill it with the gorgeous mixture.

This could also be the base for a quality chilli con carne, just add a can of tomatoes and a can of red kidney beans at the end and simmer for a further 15 minutes.

Why not leave me a comment and tell me what you think

YouTube

Facebook

Simple Food Shots

Homemade Jack Daniels Barbecue Sauce

Homemade Jack Daniels Barbecue Sauce

A beautifully sweet but lightly spiced barbecue sauce, coat your barbeque meat with it before it goes on the barbecue or just serve on the side as a dip.

This is so easy to make.

You will need;

 

1 – Onion (chopped)

1 – Medium Sized Eating Apple (chopped)

2 Cloves – Garlic (crushed)

400 Gm Can – Chopped Tomatoes

25 ml – Jack Daniels

1 Tablespoon – Soy Sauce

2 Tablespoons – White Wine Vinegar

25 ml – Honey

1 Tablespoon – Mustard

½ Teaspoon – Mild Chilli Powder

Salt and Black Pepper to taste

A little Olive Oil

Heat a little olive oil in a pan and cook the onion, apple and garlic for about 5 minutes on a medium heat.

Add the rest of the ingredients except for the salt and pepper, bring to the boil, and then simmer for 15 minutes.

Taste and season to your liking, allow to cool a little then liquidise.

Now force it through a sieve and stir well and your there.

Barbecue sauce to die for. If you are serving as a dip, allow to cool in the fridge for a while.

YouTube

Facebook

Simple Food Shots

Pasta with Smoked River Cobbler and Parsley Sauce

Pasta with Smoked River Cobbler and Parsley Sauce

This is a very tasty pasta dish; the parsley sauce is full of the flavours of the smoked river cobbler.

I’ve used pasta shells for this dish, but it goes well with any sort of pasta.

This is based on 2 people but you know the drill, just halve the ingredients and times the answer by the amount of people you are cooking for.                                                                                                                                                       

For 2 people you will need;

150 gm – Pasta

For the Sauce;

2 Fillets – Smoked River Cobbler

1 – Onion

¾ pint – Milk

1 – Bouquet Garnet (bay leaf, thyme and parsley stalks)

20gm – Butter

2 dessert spoons – Plain Flour

2 tablespoons – Chopped Fresh Parsley

Salt and Freshly Ground Black Pepper

Put the fish, chopped onion, milk and bouquet garnet in a pan and bring to the boil,

cover and simmer for 10 minutes.

After 10 minutes simmering, discard the bouquet garnet, strain off the milk and reserve it for the sauce.

Put the butter, milk and flour in a pan and bring to the boil, whisk it until it is smooth and put back the fish and onion.

Cook the pasta in boiling salted water until al dente, drain and stir into the sauce with the chopped parsley.

Simmer for another 5 minutes and serve.

Delicious

YouTube

Facebook

Simple Food Shots

Sausage and Tomato Casserole with Fresh Basil

Sausage and Tomato Casserole with Fresh Basil

As I hadn't had sausages for a long time, so while I was in my local supermarket I decided to get some for the next morning’s breakfast.

I bought a fairly large pack and had two for breakfast the next morning, what to do with the rest?

Make something simple, tasty and comforting, Sausage Casserole!!.

Yes I know its summer but here in the UK at the moment it’s not much like it.

So to make this great tasty meal for 4 you will need;

8 - Pork sausages

3 – Large carrots

8 – Medium sized potatoes

1 – Medium sized onion

150 ml – Red wine

1 can – Chopped tomatoes

1 – Beef stock cube

200 ml – Water

Mixed herbs

1 dsp – Corn flour (made into a paste with a little water)

Fresh basil

A little Olive oil

Sea salt and black pepper to season

Method;

Gently fry the sausages in a little olive oil until browned all over,

Roughly chop the carrots and onions, and quarter the potatoes

and then put sausages,carrots, potatoes and onion in a casserole dish.

Pour over the red wine, tomatoes and water and then sprinkle over the mixed herbs, stock cube, salt and pepper; lastly tear some fresh basil leaves over.

Place in a pre-heated oven at 180 C.

After 40 minutes take it out of the oven and stir in the corn flour paste. At this point it’s a good idea to taste the liquid to see if you need to add more seasoning.

Now place back in the oven for a further 40 minutes and you’re done.

If you like comfort food why not try

Cottage Pie

YouTube

Facebook

Simple Food Shots

Mexican Rich & Spicy Salsa

Mexican Rich & Spicy Salsa

This is a wonderfully rich tomato flavoured salsa with a kick, great to put on your taco’s or use as a dip at your barbeque.

Some salsas just involve chopping the ingredients and mixing them together with no cooking involved, but to achieve the richness and flavour of Mexican Rich & Spicy Salsa it has to be cooked in.

This recipe is for about a cereal size bowl full, but if you have a few people coming over to your BBQ just up the quantities.

Although it only takes about 15 minutes to prepare and cook, it takes about an hour to cool so allow yourself time.

You will need;

100gm – Tomato Paste

2 – Cloves Garlic (crushed)

1 – Red Chilli (deseeded)

½ - Onion

½ tea spoon – Chilli Powder

1 tea spoon – Dried Coriander

1 tea spoon – Tomato Ketchup

Freshly Ground Black Pepper

A little Olive Oil

75 ml Red Wine

I Lime

200 gm – Cherry Tomatoes

Method;

Finley chop the onion, deseed and finely chop the chilli and crush the garlic in a garlic press.

Heat a little olive oil in a pan on a medium heat and put the onion, chilli and garlic in, fry for about 5 minutes until the onion becomes transparent.

Now add the chilli powder, coriander and black pepper and mix well 

then add the tomato paste, ketchup and red wine stir well and cook on a medium heat for about 10 minutes to let the red wine cook out then leave to cool for about an hour.

When the mixture is cool finely chop the tomatoes and add them to it along with the juice of the lime.

Serve immediately or store in the fridge.

You may also like to try Sweet Chilli Dipping Sauce

YouTube

Facebook

Simple Food Shots

Smoked River Cobbler Salad with Crunchy Beansprouts and Watermelon

Smoked River Cobbler Salad with Crunchy Beansprouts and Watermelon

Anyone who reads my blogs on a regular basis will know that I am very passionate about River Cobbler; I love it, especially smoked.

This is the first time that I have ever created a meal with COLD smoked river cobbler, and it was great; what a lovely summer lunch.

I found that the watermelon really complimented the smoked river cobbler along with the crunchy beansprouts and Chinese leaf, and of course Cherry tomatoes are a bit of a must for any salad.

As you have probably guessed there is not much cooking or method for this meal, here’s what I used.

For 2 people

2 fillets – Smoked River Cobbler

150Gm - Beansprouts

6 - Chinese Leaves

8 - Cherry Tomatoes

2 slices – Watermelon

Pan fry the river cobbler in a little olive oil, about 6 or 7 minutes each side depending on the size.

Leave to cool for about an hour.

Arrange the salad on a plate, break up the river cobbler and place on top.

There you have it; a wonderful light summer lunch

You can add any dressing you like, but I recommend balsamic.  

YouTube

Facebook

Simple Food Shots