Preheat oven to 175 degrees C. Grease a biggish baking dish.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large pan, brown the mince
Remove the mince to a separate bowl and saute garlic and onion in the same pan.
After garlic and onion has softened add grated carrot, beans, tomatoes, tomato concentrate. Cook for another 5 mins, add the cooked mince, then remove from heat
In a bowl, combine cheddar, parmesan, and most of mozarella and beaten egg. Stir until well combined.
In the prepared baking dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.
Bake in preheated oven 34 to 40 minutes, until hot and bubbly.
Step 1 Preheat oven to 220°C. Brush two 25cm pizza trays with oil to grease.
Step 2 Combine water and sugar in a small bowl. Sprinkle with the yeast and set aside in a warm, draught-free place for 5 minutes or until foaming.
Step 3 Meanwhile, sift flour and salt into a large bowl. Make a well in centre and add yeast mixture and oil. Use a wooden spoon to stir until combined, then use your hands to bring together. (It should be soft and slightly sticky.)
Step 4 Turn the dough onto a lightly floured surface and knead for 6 minutes or until almost smooth. Divide the dough in half and cover with a clean damp tea towel. Set aside in a warm, draught-free place for 5 minutes.
Step 5 Roll each dough portion out to line greased pizza trays. Spread bases with pizza sauce, if desired. Bake in preheated oven for 8 minutes or until golden and crisp. (To freeze pizza bases, see notes.)
Fry the cumin and coriander in a frying pan over medium heat for 1-2 minutes or until aromatic. Transfer to a mortar and pound with a pestle until coarsely crushed.
Heat the oil in a large frying pan over medium-high heat. Add the mince and cook, breaking it up with a wooden spoon, for 5 minutes or until browned. Add the onion and cook, stirring, for 5 minutes or until soft.
Add the cumin mixture, cinnamon and orange rind. Cook for 1 minute or until aromatic.
Add the tomato, water and half the beans. Reduce the heat to low and simmer for 20 minutes or until the sauce reduces and thickens. Stir in the remaining beans.
Preheat the oven to 180 degrees (160 fan forced)
Meanwhile, for the guacamole, place the avocado in a bowl. Use a fork to roughly mash. Add jalapeño, onion, coriander and lime and stir until well combined. Season.
To make the salsa, combine all the ingredients in a bowl. Season.
Spread the corn chips over a baking tray. Bake for 10 minutes or until warmed through.
Heat the refried beans
Preheat the oven grill on medium-high. Transfer corn chips to 4 ovenproof dishes. Spoon beef mixture over and sprinkle with cheese. Grill for 2-3 minutes or until cheese melts. Top with guacamole, tomato salsa and sour cream. Serve with sliced chilli.
Cover the sausages with cold water; bring to the boil and simmer about 5 minutes.
Drain, cool, remove skins and cut each into 4 or 5 pieces.
Heat the oil in a large saucepan and fry the onion, garlic and ginger, carrots and potatoes, stirring until the onions are soft. Add the curry powder and cook a minute or two.
Add the tomato paste, chutney, apple sauce, stock and coconut milk. Stir well, then return the sausage chunks to the saucepan.
Bring too the boil then cover and simmer about 45 minutes. Remove the lid and allow to cook about 15 minutes more to reduce the sauce a bit. If you can’t be bothered, mix two tablespoon cornflour (corn starch) with 2 tablespoons water and stir this through to thicken.
1 cup of peas can be added in the last 15 minutes as well.
Season with salt and pepper and serve garnished with copped fresh coriander.
85g sundried tomatoes – dry in a bag (not oil packed)
350g package of whole wheat pasta – I used fettucine
2 teaspoons olive oil
2-3 cloves of garlic, minced
250g grape tomatoes, halved
1/2 cup sundried tomato pesto
150g baby spinach
Parmesan cheese for topping
Method
Season chicken breasts, if desired (I used salt, pepper, and dried basil) and cook however you prefer. I saute mine in a skillet over medium-high heat for about 5 minutes per side, let rest, then slice.
Meanwhile, bring a large pot of water to a boil.
Add sundried tomatoes and blanch for 2 minutes.
Remove with a slotted spoon, let dry, and thinly slice.
Use the same boiling water to add your pasta and cook according to package directions.
Reserve 1 cup cooking water then drain pasta. While pasta is cooking, heat oil in a large skillet over medium-high heat.
Add garlic and grape tomatoes and sautee until softened, about 5 minutes.
Toss together the pasta, reserved cooking water, pesto, chicken slices, garlic & tomatoes, and sundried tomatoes.
Stir in the spinach so it gets slightly wilted. Season the dish with salt and pepper if desired.
In order for this recipe to work properly, let the roast sit (wrapped) for one to two hours outside of the refrigerator so that it comes to room temperature before cooking. Otherwise, it will take a lot longer to cook at the low heat called for in this recipe.
Ingredients
1.5kg of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results)
2 Tbsp olive or grapeseed oil
Salt, pepper, italian seasoning to taste
2 large yellow onions, thickly sliced, lengthwise (root to tip), about 4 cups sliced onion
4 cloves of garlic, peeled
1/2 cup of red wine
1 bay leaf
Several carrots, peeled and cut lengthwise
Method
1. Brown the roast on all sides: Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), such as a dutch oven, just large enough to hold roast and vegetables. Heat 2 Tbsp of oil on medium high heat (hot enough to sear the meat).
Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat.
2. Brown roast in pot, all over, several minutes on each side. Don’t move the roast while a side is browning, or it won’t brown well.
3. Brown the onions, add garlic, carrots: When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic and carrots to sit on top of the onions.
4. Add roast, red wine, bay leaf, cover, simmer on lowest possible setting: Set the roast on top of the onions, garlic and carrots. Add 1/2 cup of red wine. Add the bay leaf.
5. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered (we cook our roast on the warm setting of our electric range)*. (If cooking in the oven, bring to a simmer first on the stovetop, then put in the oven, start the temp at 180C for 15 minutes, then drop it to 120C for the next hour, and then to 110C after that.)
6. Cook several hours until fork tender: Cook for 3 1/2 to 4 1/2 hours, or longer, until meat is tender. (If you are using a pressure cooker, cut the time by half).
After cooking 3 1/2 hours. Note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering. Suggest serving with green beans and potatoes *If you use a gas range, you may find difficulty getting the flame low enough. A tip I recently read in Cook’s Illustrated suggests tightly rolling up some aluminum foil, shaping it into a skinny donut, and putting that on top of the burner to create a little more distance between the range and the pan. If you have one of those high BTU ranges, I recommend cooking the roast in the oven instead.
Gordon Ramsay challenged a number of celebrities to cook their favourite dishes in series 3 of the F Word. This recipe is Gordon’s chilli con carne in a cook-off with Sara Cox.
1 red chilli deseeded or keep half with seeds if you like it spicy
2 sprigs of thyme, leaves picked and roughly chopped
Olive oil, for frying
500g good quality beef mince
1 tsp ground cumin
2 tsp sweet paprika
1 tsp dried oregano
3 fresh tomatoes or 1 beef tomato, roughly chopped
400g tinned chopped tomatoes
100-200ml chicken or beef stock
3 tbsp tomato puree
1 cinnamon stick
1 bay leaf
400g kidney beans, drained and rinsed
Salt and pepper
Handful of chives, chopped
200ml soured cream
Boiled rice, to serve
Method
Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan
At the same time, brown the mince in a separate pan over moderate heat in a little oil.
Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well.
Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.
Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.
Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.
Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side
Serves 2 reasonably generously as long as you have plenty of bread to go with it
Ingredients
360g carrots, peeled and finely chopped
80g onions, finely chopped
15g root ginger, peeled and chopped
280ml chicken stock
175ml water
150ml whipping cream
Juice of 1/2 lime
Salt and coarsely ground black pepper
Tip: Root ginger is freshest when its skin is smooth, silky and a light cream colour. To make it easier to peel, try and buy a piece that doesn’t have too many knobbly bits.
Method
Heat the pan and add a little vegetable oil. Add 260g of the carrots, the onions and ginger and cook for 5 minutes.
Pour on stock and water and cook for 10 minutes.
Puree soup with hand blender. Add remaining 100g carrots.
Stir in cream, lime juice and cook for 5 minutes.
Season with salt and pepper.
To make your soup extra special
Adding a dollop of creme fraiche or Greek yogurt makes this soup more indulgent, whilst adding a slight sharpness to the well rounded flavours. Always add the freshly cut chives at the last moment before serving so they retain their fresh flavour and texture.
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