The Cottage Smallholder


stumbling self sufficiency in a small space

Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

sp_Feed Topic RSS sp_TopicIcon
Main Meal Recipes
Sun 22-Nov-09
9:33 pm
Avatar
SOL
UK

Knowledegable
Members
Forum Posts: 274
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

I have started a new topic but feel free to move it, as I am not sure where to put this.

I have a few recipes that are my "go to", this is one,  Lots of ingredients, but worth it.  Serves at least 8.  so cook it and freeze.

Best Chilli

3 large Onions finely chopped

3 fat garlic cloves crushed

1kg chuck/stewing steak cubed

3 carrots finely diced

1 tsp smoked paprika

1 ½ tsp chilli powder

2 tsp ground cumin

½ tsp ground cinnamon

Generous pinch of salt

1tsp of ground white pepper

2 red chillies finely chopped

2tsp tomato puree

½ can of kidney beans

1 tbsp red wine vinegar (I add 2 but some might not like it)

Large Pinch of sugar

3 cans of plum tomatoes blitzed to passata

1 can of chopped plum tomatoes

1, Fry onions in oil till translucent, then add the tomato puree and fry this out, about 1-2 minutes (can burn quickly) - throw this in to the casserole pot, brown meat put this in the pot.

2, Fry all dry ingredients in a good slug of oil, do not be stingy on this, except for the sugar. (Do not walk away as I always burn this). So do this over a gentle-ish heat. Till there is a nice aroma. Then add the chillies and the garlic. Fry this gently, do not brown the garlic.

3, Then add the red wine vinegar and the tomatoes. Stir around and leave to cook for a few minutes, then add in the sugar. Give it a good stir, then add this to the casserole pot and then stir all together.

4, Bang in the oven on 150oc, leave it there for 2 ½ hours. Check every so often that it hasn’t dried out, add half a tomato can of water at a time and stir in completely. Take out after 2 ½ hours and add the kidney beans that have been carefully washed. Return casserole to the oven for 30 minutes.

Serve with rice, or baked potatoes. We like it with potato wedges. Enjoy

Wink

Mon 23-Nov-09
4:17 pm
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16220
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

That sounds good, though I'd need to reduce the amounts since I don't have a freezer.  I like the addition of smoked paprika - it's one of my favourite spices.

I'll try that again!

Fri 25-Dec-09
9:00 am
Avatar
helen
qld australia

3rd Grader
Members
Forum Posts: 15
Member Since:
Thu 3-Sep-09
sp_UserOfflineSmall Offline

I'll be trying that one myself

thankyou

Tue 12-Jan-10
9:36 pm
Avatar
brightspark
Wilts

Supreme Being
Members
Forum Posts: 10485
Member Since:
Wed 30-Dec-09
sp_UserOfflineSmall Offline

Pork Florentine - lovely colours to tempt .......

Large tomatoes, with garlic cloves and olive oil

Young spinach, washed and dried in a spinner or tea-towel

Pork fillet

Cheese sauce, plus grated cheese for the top.

Pasta to serve with it. (optional)

Large ovenproof dish, greased

Slice the pork diagonally to make large-ish slices and beat with a meat hammer between sheets of clingfilm or greaseproof to make them very thin 'escalopes', and flash fry both sides. Set aside.

Cut tomatoes into very thick slices, and gently fry each side for one minute in a pan with oil and garlic (prepared to your preference), then line (in one layer) over the bottom of the dish. (With the garlic)

Next layer: lay the spinach leaves to completely cover the tomatoes

3rd layer: the pork 'escalopes', again, in one layer

Top: cover completely with the cheese sauce, and sprinkle with grated cheese.

Into oven - about 180-190 degrees for about an hour.

Cook pasta if needed, or just serve with crusty garlic bread. Maybe a green salad.

I haven't given quantities because this can be adapted depending on the number of people eating it.

Bon appetit!

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Tue 23-Feb-10
12:39 am
Avatar
Danny
Scarborough, England
Admin
Forum Posts: 5516
Member Since:
Sat 12-Aug-06
sp_UserOfflineSmall Offline

I completely missed this thread in Dec/Jan.

Thanks S.O.L and BS.

They are both "must try" recipes.

Never knowingly underfed

Forum Timezone: Europe/London

Most Users Ever Online: 509

Currently Online:
31 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

brightspark: 10485

danast: 10232

Aly: 9421

Sooliz: 7981

Hattie: 6920

Ambersparkle: 6665

JoannaS: 4800

Terrier: 4518

eileen54: 4396

Xahha: 4231

Member Stats:

Guest Posters: 9

Members: 15396

Moderators: 2

Admins: 2

Forum Stats:

Groups: 6

Forums: 25

Topics: 2246

Posts: 122520

Newest Members:

SagironxNa, Kevinbiora, Anthonywem, MopinKr, Georgeboolf, Robertsuigh

Moderators: Toffeeapple: 16220, AdminTA: 10

Administrators: fn: 321, Danny: 5516


Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder