A Venison Chilli Con Carne

Venison chilli con carne

Ingredients:

  • 500g diced venison
  • 200g pancetta cubes
  • 2 medium onions
  • 6-7 cloves of garlic
  • 1 tin of black eyed beans
  • 1 medium carrot
  • 1 stick of celery
  • 1 Romano red pepper
  • 1 courgette (zucchini)
  • 1 scotch bonnet chilli
  • 1/2 bottle red wine
  • 3 ripe fresh tomatoes
  • 1 tin chopped tomatoes
  • 1 tblsp tomato purée
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/4 tsp ground allspice
  • 1 stick of cinnamon
  • 1 tsp dried thyme
  • 5-10 whole peppercorns
  • 3 bay leaves
  • 1/2 pint beef stock
  • 1 bunch fresh coriander

Method:
Fry the pancetta for 5 mins and remove from the pan.
Fry the chopped onion, garlic, carrot and celery till soft along with 1/2 the bunch of fresh coriander.
Add the venison and pancetta.
When venison is browned add the chilli, ground coriander, allspice and paprika.
Add the red wine and bring to a brisk simmer.
Add the chopped courgette, red pepper, fresh and tinned tomatoes, and tomato paste.
Add the cinnamon, bay leaves, peppercorns and thyme.
Add the beef stock and black eyes beans and simmer on low for 3 – 4 hours.
Garnish with fresh coriander and serve.

Venison chilli con carne

A Chicken and Chorizo Bake

Chicken and chorizo bake

Ingredients:

  • 1 whole chicken jointed, or equivalent chicken pieces
  • 1 tblsp plain flour
  • 1 chorizo sausage
  • 1 large onion
  • 1 medium carrot
  • 1 stick of celery
  • 1 small parsnip
  • 1 yellow pepper
  • 5 cloves of garlic
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1 stick of cinnamon
  • 3 bay leaves
  • 5-8 whole pepper corns
  • 1 tsp herb do Provence 
  • 1/2 tblsps tomato purée
  • 1 glass white wine
  • 1 cup chicken stock

Method:

Dust the chicken in flour and fry in olive oil in the casserole dish until golden brown.
Remove the chicken and set aside.
Fry the chopped onion, carrot, celery and garlic until soft.
Add the chorizo.
Add the ground coriander and paprika and fry for a couple of mins.
Add the white wine and bring to a simmer.
Add the chopped yellow pepper and parsnip, along with the cinnamon, peppercorns and herbs du Provence.
Add the tomato purée and chicken stock.
Add the chicken back to the pan.
Cook in a low/medium oven for 90 mins to 2 hours.
Serve with mash potato.

Chicken and chorizo bake

Sea Bream stuffed with a Charmoula (a North African influenced herb & spice paste) baked on a bed of vegetables and oranges.

Sea Bream stuffed with Charmoula baked on a bed of vegetables and orange

Ingredients:

  • 2-3 whole sea bream (or other whole fish such as sea bass or mackerel) gutted and scaled
  • 2 medium potatoes
  • 1 courgette
  • 1 medium beetroot
  • 1 red pepper
  • 1 orange
  • 2-3 sticks of cinnamon
  • 2-3 bay leaves
  • Pomegranate mollasses
  • Salt and pepper
    For the Charmoula:
  • 1 handful of each of the following fresh herbs:
  • coriander
  • parsley
  • mint
  • chives
  • dill
  • 5 cloves of garlic
  • 1 inch piece of ginger
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • 1 tblsp of olive oil
  • juice of 1/2 orange

Method:

Preheat the oven to 190° c conventional (or 170° fan).
Make 3-4 slices in the side of each fish.
Slice and parboil the potatoes for 6-7 mins.
Slice the other vegetables and 1/2 the orange and arrange in a baking dish with the potatoes, the cinnamon, bay leaves and a good glug of olive oil.
Place all the ingredients for the charmoula into a blender and blend into a smooth paste.
Stuff the fish with charmoula and rub the rest liberally into the slices on their sides.
Place the fish on the vegetables and drizzle the molasses and more olive oil across the top.
Season with salt and pepper and add 1-2 tablespoons of water.
Cover with foil and bake for 45-55 mins or until fish is cooked.

Chicken Curry with Beetroot and Tamarind

Chicken Curry with Tamarind and Beetroot

Ingredients:

  • 2 medium onions (approx 200g)
  • 8 cloves garlic (approx 30g)
  • Thumb size piece of ginger (approx 30g)
  • 5 Chicken drumsticks (approx 500g)
  • Cubed fresh Beetroot (approx 250g)
  • 4 cardamon pods
  • 3 one inch pieces cinnamon
  • 1/2 tsp fenugreek seeds
  • 3 tsp coriander
  • 2 tsp ground cumin
  • 1 tsp tumeric
  • 1/2 tsp mustard powder
  • 1/2 tsp black pepper powder
  • 3 red Kashmiri chillies or 2 green chillies
  • 1 tsp tamarind paste
  • 400 ml chicken stock
  • Fresh coriander to garnish

Method:
Fry the whole spices (cardamon, cinnamon and fenugreek) for a couple of minutes in hot oil until they release their aromas.
Add the onion, ginger and garlic and fry until soft (low-medium heat).
Add the rest of the spices and chillies and fry for about a minute (being careful they don’t stick).
Add the chicken and fry in the spices for a few minutes.
Add the chicken stock and the beetroot and tamarind, and simmer partially covered on low for minimum 45 mins until sauce has reached desired consistency .
Garnish with fresh coriander and serve.

Chicken Curry with Beetroot and Tamarind