Serves: 4; Cals per portion: 392; Prep time: 10 mins; Cook time: 55 mins
- 1 tbsp olive oil
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 1 ½ lb (675g) lean minced beef
- 2 tsp hot chilli powder
- 2 tbsp flour
- 2 tbsp tomato puree
- ¾ pt (450ml) beef stock
- 397g can chopped tomatoes
- 430g can red kidney beans, drained
- 1 green chilli, chopped
- salt and ground black pepper
- soured cream and freshly chopped parsley to garnish.
Step One – Heat the oil in a large saucepan and sauté the onion and garlic for 3 mins. Stir in the minced beef and chilli powder and continue to cook, stirring frequently, for 5 mins, or until sealed.
Step Two – Stir in the flour and tomato puree, cook for a further 1 min, then add the stock, tomatoes, beans and chilli. Season well. Bring to the boil, then reduce the heat and simmer for 40 mins. Transfer to a serving dish and garnish with soured cream sprinkled with chopped parsley.
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Currently in Corfu and had this for lunch so thought I would add a recipe.
Serves : 4 – Cals per portion : 575 – Prep time : 20 mins, plus standing – Cooking time : 1 hr 5 mins
Ingredients: 1 aubergine, trimmed and sliced; salt and ground black pepper; 2 oz (50g) butter; 2 tblsp vegetable oil; 2 onions, peeled and sliced; 2 garlic cloves, peeled and crushed; 1 lb (450g) lean minced lamb; 1 tblsp tomato puree; ¼ pt (150ml) lamb stock; 1 tsp dried thyme. For the sauce: 1 oz (25g) butter; 1 oz (25g) plain flour; ½ pt (300ml) milk; 2 oz (50g) cheddar cheese, grated; 1 egg, size 3, beaten
- Place the aubergine on a plate and sprinkle with salt. Leave to stand for 30 mins. Rinse well and pat dry.
- Preheat the oven to Gas 4, 350oF, 180oC. Heat the butter and oil in a large pan and fry the aubergine, turning frequently, for 3-4 mins or until golden on both sides. Remove from the pan, drain and reserve.
- Add onions and garlic to pan, fry for 4 mins, then add lamb and continue to cook for 5 mins. Add tomato puree, stock and thyme, then season well and transfer to a baking dish.
- To make the sauce: Melt butter in a pan, add flour and cook for 1 min. Remove from heat and stir in milk and cheese. Return to heat, season, and bring to boil, stirring frequently, Remove from heat and beat in egg.
- Layer aubergines over lamb mixture, then pour sauce on top and cook in oven for 45 mins, or until cooked through. Serve with mixed salad.
A few things Greek that you may like:-
Makes 12 slices; Prep: 15 mins; Cook: 30-35 mins; Cals per slice: 233
Ingredients: 100g (4oz) butter; 175g (6oz) soft, light brown sugar; 100g (4oz) black treacle; 50g (2oz) golden syrup; 5cm (2in) piece root ginger, peeled and finely grated; 15ml (1 tbsp) instant coffee granules; 225g (8oz) plain flour; 5ml (1 tsp) bicarbonate of soda; 5ml (1tsp) ground cinnamon; pinch of freshly ground black pepper; 2 eggs, beaten; whipped cream, to serve
1. Preheat the oven to 180oC/350oF/Gas 4. Grease a 27 x 17.5cm (10 3/4 x 7 in) rectangular cake tin.
2. Melt the butter, sugar, treacle, syrup and ginger together in a small saucepan, stirring until the sugar has dissolved. Remove from the heat and leave to cool slightly.
3. Meanwhile, dissolve the coffee granules in 90ml (4 fl oz) water, then sift the flour, bicarbonate of soda and ground cinnamon into a large mixing bowl.
4. Add a little freshly ground black pepper, make a well in the centre, then pour in the butter mixture, eggs and coffee. Beat well with a balloon whisk until smooth and slightly thick.
5. Pour into the prepared tin and bake for about 25-30 mins until firm to the touch.
6. Remove from the oven and leave to cool in the tin for 10 mins. Turn out onto a wire rack and leave to cool. Cut into bars and serve warm or cold with freshly whipped cream. This pudding is also delicious served hot with custard.
Tip: If you haven’t got any fresh root ginger use 10ml (2 tsp) ground ginger instead. Real ginger lovers could also try adding chopped root ginger in syrup to the mixture too.
Turn a humble shepherds pie into an extra-special supper by adding red wine and fresh herbs to the lamb mince, then top with a really rich and creamy mashed potato. To make cottage pie, use lean good-quality beef mince instead.
Serves: 6; Cost £7.70; Time to prepare: 40 mins; Time to cook: 1 hr 20 mins; Cals per portion: 685
Ingredients: 15ml (1 tbsp) oil; 1 large onion, chopped; 2 garlic cloves, crushed; 900g (2 lb) minced lamb; 225g (8oz) carrots, diced; 2 leeks, trimmed and chopped; 15ml (1tbsp) freshly chopped oregano; 30ml (2 tbsp) tomato puree; 30ml (2 tbsp) worcestershire sauce; 150ml (1/4pt) red wine; 300ml (1/2 pt) lamb stock; 100g (4oz) mushrooms, sliced; 1.3kg (3lb) potatoes, peeled; 75g (3oz) butter; 90ml (6 tbsp) milk; 30ml (2 tbsp) olive oil
- Heat the oil in a large pan and fry the onion and garlic until golden brown. Add the minced lamb to the pan and fry until browned all over, stirring all the time. Drain off excess fat then add the carrots and three-quarters of the leeks.
- Stir in the oregano, tomato puree, worcestershire sauce, red wine and stock, then season with salt and freshly ground black pepper. Bring to the boil, cover and simmer for 40 mins, stirring occassionally. Add the mushrooms to the pan after 20 mins.
- Meanwhile cook the potatoes in a large pan of boiling salted water for 15-20 mins, until tender. Drain well, then mash the potatoes with the butter and milk until smooth and creamy. Taste and add a little more seasoning if necessary.
- Spoon the mince mixture into a large ovenproof dish. Top with mashed potato. Fry the remaining leeks in half the olive oil for 2-3 mins, then sprinkle the rest of the olive oil over the mash. Bake at 200oC, 400oF, Gas 6 for 30 mins until golden.
TIP: To freeze, spoon the mash on top of the mince, then leave to cool. Cover and freeze for up to 3 months. Cook from frozen at 190oC, 375oF, Gas 5 for 1 – 1 1/2 hours until piping hot.