May 2010 Archives

Stats
Serves: 4
Prep Time: 20mins
Cook time: 1.5hrs

Ingredients
1 leek
1 large red onion
1 large white onion
250ml dry white wine
3 beef Oxo stock cubes
2 tbsp olive oil
50g butter
1tsp sugar
2 cloves of garlic, crushed

Method

1. Thinly slice the onions and leek; prepare the leeks by "topping and tailing" them, cutting the leek in half lengthways and then slicing it thinly into "semi-circles" (2-3mm thickness).
2. Place a large saucepan on the heat, add the butter and olive oil and allow the butter to melt.
3. Add the onions, leek garlic and the sugar and stir until the onions have started to brown ever so slightly.
4. Reduce the heat and allow the onions to cook for 30 minutes, stirring every 10 minutes.
5. Use the stock cubes to make 2 pints of stock (add boiling water), and add to the onions.
6. Use a wooden spoon to stir the onions round well, removing all the caremalised onion from the base of the pan and mixing it into the liquid.
7. Add the white wine to the pan and stir well, ensuring that the bottom of the pan is clear of caremalised onion.
8. Allow it to simmer then immediately reduce to the lowest heat and reduce down for 1 hour, stirring ocasionally.
9. Season with salt and pepper, then serve.
   

Stats
Serves: 4
Prep Time: 15 mins
Cook Time: 45 mins - 1 hour

Ingredients
400g Lamb mince
1 large red onion
2 red chillis
2 cloves of garlic
3 tsp cumin powder
2 400g can chopped tomatos
1 tsp tomato puree
1 beef Oxo stock cube
1tsp worcestershire sauce
1 tbsp olive oil

Method

1. Peel and chop the onion so that it's approx 0.5cm square pieces (i.e. not too big, not too small), and set to one side.
   
2. De-seed and chop the chillis (add half of the seeds back after chopping), and set to one side.
3. Chop the garlic, and set to one side.
4. Heat the olive oil in a wok or wide bottomed saucepan on a low to medium heat until it sizzles gently when a piece of onion is dropped in.
5. When up to temperature, add the onion, chopped garlic and half of the chopped chillis and cook until the onion is softened.
6. Add the lamb mince (by breaking it up and adding it in pieces) and cook, stiring regularly until the lamb is browning and has given off a large amount of fat.
7. Remove from the heat and drain the fat off.
8. Return to the heat, crush the stock cube over the mince and mix in, before adding the chopped tomatos and tomato puree
9. Turn the heat up to medium, so it's slightly bubbling, add the cumin powder and worcestershire sauce and then stir to mix it all in.
10. Season with salt and pepper.
11. Taste the chilli to determine how hot it is. Continue adding the remaining chopped chilli, stirring and allowing to simmer for 5 minutes before tasting again, until you've reached the heat that you want (Remember, the heat will come out through the cooking time and/or reheating, so always make it slightly milder than you want - you can always add more chilli prior to serving).
12. Allow to simmer for 30 minutes, stirring every 5 to 10 minutes, until it has thickened.
13. When it's reached the correct thickness, perform a final taste test and add more chilli if needed, then serve.
    

Notes
Best served with home made garlic bread and lots of cheddar cheese.