Chilli Steak-Bistec Con Chile

This is a simple chilli recipe,that uses stewing or flank steak to make a hearty chilli stew with a warming, but not a fiery kick..Try this with ripe plantain,fried sweet potaoes and boiled rice. I hope you try this and adapt this as necessary.

Chilli Beef with Plantain and Rice

    INGREDIENTS

SERVES 4-6

300g Grams of Stewing Steak cubed
1 Onion chopped
2 Cloves of Garlic crushed
1/2 teaspoon each of: Cumin,Coriander,Cinnamon,Pimentón Dulce and Picanté(Sweet and Hot Smoked Paprika),Ginger, Chilli Powder/2 Birdseye Chillies deeseeded and diced,and Salt and Pepper to taste.
1 Tablespoon of Fresh Rosemary
1 Tin of Chopped Tomatoes/2 Tablespoons of Tomato Paste
100 Grams of Rosecoco/Pinto Beans, or 1 can.
Beef Stock to taste
Glass of Light Red Wine, such as Merlot or a Claret.

    METHOD

Firstly wash and drain the meat, then brown in a pot , adding the onion and garlic. Fry for 5 minutes, then add the seasoning and beans. Cover the contents with stock, the wine and water. Cook for 2-3 hours on a low simmer,until both the meat and beans are tender. Serve with white rice,
salad and fried plantain or sweet potato. Enjoy!!

Boiled Cows Tongue-Lengua De Res Hervido

Tongue..Isn’t the most likely meat to cook, but with some cultures and households, it is a hit! I was skeptical about this cut of meat..But, after giving it a try and finding out how versatile and tasty it was, I have decided to share my recipe with you guys! Please do not be put off by the fact that it’s an animals tongue.. If cooked correctly and seasoned just the way you like, then you can’t go wrong!
 
 
Cows Tongue Raw Cooking Liquid of Cow Tongue <a

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1 Cows Tongue scraped and washed in vinegar and water.

 Half an Onion,peeled and sliced.
4 Cloves of Garlic, crushed/chopped.
Bunch of Rosemary, with the leaves stripped and chopped
1 Heaped Teaspoon each of:
Sichuan Peppercorns,Cumin,Coriander
3 Bay Leaves
1 Whole Dried Lime
Water to cover the tongue and other contents in the pot 
Salt and Black Pepper to taste
1/2 of  A Scotch Bonnet Chilli


METHOD

Scrape and wash the tongue(Place the meat on a chopping board, and use a knife or cleaver and scrape away from yourself,in a forwards motion, to get rid of the thick residue.), trying to cut away the sinew. Add  meats, onions,garlic and spices to a pot. Leave to cook in a pressure cooker for 40-50 minutes. If using a slow cooker like I did 2 1/2-3 hours, or overnight on a low simmer. Leave to reduce when tender for around 30 minutes and add extra seasoning if needed. When you are about to prepare the tongue, reserve the cooking liquid, which has lots of flavour. Serve warm in sandwiches, or as part of a cold platter with ham, and other meats traditionally served cold.

Spicy Pepper Macaroni Cheese-Macaroni De Pimiento Picante Con Salsa De Queso

A very popular pasta dish which originally came from the U.S…And has been adapted to my specifications….With addition of bacon, and a roasted pepper paste…Yummy!!

INGREDIENTS

Serves 6-8 servings as a Main Course, or 8-10 as a Side Dish. You will need a large baking dish for this…Or use half the quantities!

Upto 300 grams of Cheddar Cheese
Grating of Nutmeg
3 Cloves of Garlic
2 Heaped Teaspoons of: Dried Parsley Dried Thyme,,Cumin and Smoked Paprika(Pimentón Dulce), Cayenne Pepper.
Salt and Black Pepper(Be careful with the salt due to the cheese and high salt content!)
1 Carton of Double Cream
1-2 Cups of Milk, you may need more to get the consistency right.
2-3 Tablespoons Mashed Potato Flakes/Flour
20-30 grams of Butter/Small Amount of Olive Oil
6-8 Rashers of Bacon/Or Half a Packet of Cooking Bacon(If you desire thicker bacon pieces), chopped and fried until softened 
2 Roasted Bell Peppers(I used Orange Bell Peppers), Skinned and blended to a smooth paste
500 grams (1 Packet) of Elbow Macaroni, or Spirali Pasta

METHOD

Put the macaroni  into boiling salted water, and boil for 10-15 minutes or until tender. Fry the bacon, until softened. Reserve the bacon for a moment. Grate the cheese and peel garlic. Melt the butter/the soya oil. Add the garlic, parsley and nutmeg, and fry for a few minutes. Add seasonings, except the salt. Add the potato flakes and double cream and milk. Add cheese and allow to melt for 5-10 minutes. The sauce should thicken and become creamy. Stir in the pepper paste at the last few minutes of cooking time, and turn off the heat. Check seasoning.  Drain the pasta, and place in a deep dish, pouring over the cheese sauce. Bake on 170 degrees for 15-20 minutes. Enjoy!!

Beef In Tomato Sauce-Carne De Vaca En Salsa De Tomates

This is simple, and non time consuming..It can be left to cook for an hour and a half..I served mine with Machuca(See recipe)..

INGREDIENTS

SERVES 4 PEOPLE

500 grams of Stewing Steak, cut into chunks.
1 Onion, peeled and chopped
6 Cloves of Garlic, crushed
500mls of Tomato Sauce Recipe

1 Teaspoon of Garam Masala(This is a South Asian Spice Mix, that you can find in Indian stores)
Half to 1 Whole Scotch Bonnet Pepper, chopped and deeseeded if desired.
2 Bay Leaves
200 mls of Beef Stock
Salt and Black Pepper to taste 
Cooking Oil

METHOD

Firstly, cut the beef into chunks..Alternatively,you can get the butcher to do this for you. Wash and drain the meat, and reserve it. Chop the onions and crush the garlic. Add the meat to a bowl, along with the seasonings and the onions and garlic. Rub everything together, and heat a pan with oil.  Fry the meat for about 5 minutes on a high heat for it to brown and to fry the onions a little. Add the stock, bay leaves and tomato sauce. Leave to cook on a simmering heat, for 1 hour and 30 minutes or until tender.  Reduce the sauce to a desired thickness, and serve with machuca, rice or fried dumplings. Enjoy!!

Caribbean Chicken Hotpot/Guisado De Pollo Al Estilo Caribeño

Here is a caribbean  inspired stew, which is easy to cook and prepare..

 INGREDIENTS

One 2 kg Chicken, jointed into around 8 pieces OR Chicken Thigh/Leg Pieces

1 Litre of Chicken Stock or to taste

2 Spring Onions

Half an Onion

 2 Crushed Garlic cloves

1 Tablespoon of Pimento/Jamaican Allspice Berries crushed

1 Small Bunch of Thyme

1 Small Bunch of Oregano

 1 Tablespoon of  Paprika

 2 Large Tomatoes

 Grating of Nutmeg

 2 Teaspoons of Coriander Powder

 Half a Bag of New Potatoes, halved and washed

 4 Large Carrots, peeled and sliced

 1 Birdseye Chilli chopped, or to taste

Salt and Black Pepper to taste

 METHOD

Firstly chop the whole chicken, or get your butcher to do so. Wash in lime juice/vinegar and water, drain and season.  Peel the carrots and chop, along with the onion and spring onions. Heat some oil in a pot, and fry the chicken, onions and carrots. Leave to fry for 10 minutes, and then  add the other seasonings and some stock. Add the potatoes and cook on a gentle heat for 40 minutes, or transfer to a slow cooker or casserole pot; It will take longer, probably for one and a half hours, or at least until everything is tender. Serve with Steamed Savoy Cabbage, Spinach, and if desired Mangetout. Enjoy!!!

Spicy Mexican Three Bean Lasagne

This is another take on a lasagne, using a spicy tex-mex seasoning and mixed beans..

INGREDIENTS

1 Can Each Of: Pinto Beans,Black Eyed Peas, and White Kidney Beans
Zest of 1 Lime

A Small Bunch of Basil, and Oregano chopped

2 Tablespoons of Sundried Tomato Paste OR 6 Sundried Tomatoes
1 Tablespoon of Pimenton Dulce(Sweet Smoked Paprika)
1 Teaspoon of Chilli Powder
1 1/2 Teaspoons of Cumin Powder
A Small Bunch of Coriander chopped
About 750 mls of Bechamel Sauce *See Tex-Mex Lasagne Recipe for milk and milk-free bechamel sauce
1 Tin of Tomatoes
1 Onion sliced
1 Bell Pepper Sliced
2 Cloves of Crushed Garlic
A Shot of Tequila(Optional)
8-10 Sheets of Lasagne, or more if needed
200 grams of Cheese/Vegetarian Cheese, or more to taste
Salt and Black Pepper to taste

METHOD

Fry the onions, pepper, and garlic in a pan. Add the paprika,beans and other seasonings, except coriander. Blend the sundried tomatoes, with a little oil from the jar. Gently fry for 6  minutes, and add the tinned  and sundried tomato.Cook for around 10 minutes and add the chopped coriander at the last minute and the tequila if desired.

Make the bechamel sauce(See Tex-Mex Lasagna recipe), and grate the cheese. Layer white sauce, lasagna sheet, and beans. Keep layering until you reach the top. Be sure to leave enough white sauce to top the lasagna and sprinkle over cheese .

Cook for 30 minutes on 180 degrees,until golden and bubbling and the lasagna sheets are tender also. Serve with Salad or spring and mustard greens. Enjoy!!

Spicy Mexican Seafood Lasagne

This is another take on a lasagne, using a spicy tex-mex seasoning and seafood..

INGREDIENTS

5  Pieces of Pollack, sliced or more if needed

150 grams of Cooked Mussels

2-3 Kippers, flaked into small pieces
Zest of 1 Lime
1 Tablespoon of Pimenton Dulce(Sweet Smoked Paprika)
1 Teaspoon of Chilli Powder
1 1/2 Teaspoons of Cumin Powder
A Small Bunch of Coriander chopped
About 750 mls of Bechamel Sauce *See Tex-Mex Lasagne Recipe for milk and milk-free bechamel sauce
1 Tin of Tomatoes
1 Onion sliced
1 Bell Pepper Sliced
2 Cloves of Crushed Garlic
A Shot of Tequila(Optional)
8-10 Sheets of Lasagne, or more if needed
200 grams of Cheese/Vegetarian Cheese, or more to taste
Salt and Black Pepper to taste

METHOD

Fry the onions, pepper, and garlic in a pan. Add the paprika,fish and other seasonings, except coriander.Gently fry for 6  minutes, and add the tinned tomatoes, and a splash(150 mls) of water and tequila, if using. Simmer for about 10 minutes. Make the bechamel sauce and grate the cheese.

Turn off the seafood mixture, and stir some chopped coriander and the lime zest. Leave to stand. Pour a layer of white sauce into a pyrex dish, pasta and seafood mixture. Layer until the seafood  mixture and white sauce are used. Sprinkle with cheese, and bake in an oven for 30 minutes or more on a low heat, when it should be golden brown and the pasta sheets should be tender.

Spicy Mexican Chicken Lasagne

This is another take on a lasagne, using a spicy tex-mex seasoning and chicken.. Spicy Mexican Chicken Lasagne(With Spinach Salad)

INGREDIENTS

5 Chicken Breasts sliced or more if needed
Zest of 1 Lime
1 Tablespoon of Pimenton Dulce(Sweet Smoked Paprika)
1 Teaspoon of Chilli Powder
1 1/2 Teaspoons of Cumin Powder
A Small Bunch of Coriander chopped
About 750 mls of Bechamel Sauce *See Tex-Mex Lasagne Recipe for milk and milk free bechamel sauce
1 Tin of Tomatoes
1 Onion sliced
1 Bell Pepper Sliced
2 Cloves of Crushed Garlic
A Shot of Tequila(Optional)
8-10 Sheets of Lasagne, or more if needed
200 grams of Cheese, or more to taste
Salt and Black Pepper to taste

METHOD

Fry the onions, pepper, garlic and meat in a pan. Add the paprika, and other seasonings, except coriander. Fry for 10 minutes, and add the tinned tomatoes, and a splash(150 mls) of water and tequila, if using. Simmer for about 10 minutes. Make the bechamel sauce and grate the cheese.

Turn off the chicken mixture, and stir some chopped coriander and the lime zest. Leave to stand. Pour a layer of white sauce into a pyrex dish, pasta and meat mixture. Layer until the meat mixture and white sauce are used. Sprinkle with cheese, and bake in an oven for 30 minutes or more on a low heat, when it should be golden brown and the pasta sheets should be tender.

Spicy “Chicken” Spaghetti-Espaguetis Con Proteina Vegetariano Formado Como Pollo

This is a quick and easy meal which can be cooked within 20 minutes! Seriously, I tell no lies..

INGREDIENTS

2 Cups of Quorn “Chicken” Pieces
1 Onion chopped
2 Cloves of Garlic chopped
1 Tablespoon of Pimenton Picante(Hot Smoked Paprika)
1 Tablespoon of Pimenton Dulce(Sweet Smoked Paprika)
A Teaspoon of Dried Sage
2 Bay Leaves
A Tablespoon of Tomato Paste
Half A Packet of Spaghetti
1 Cup Each of Sweetcorn and Garden Peas
Cooking Oil
Salt to taste

METHOD

Firstly, fry the onions, herbs and bay leaves for 5 minutes.

Add the paprikas,and then the quorn and vegetables. Fry for another 5 minutes. Add salt and water to cover. Leave to bubble and add the spaghetti, cooking the pasta according to the packet guidelines. When the time has elapsed, check seasoning, and reduce the sauce if needed. Add more water if it has evaporated and is not cooked to your liking. Serve hot with cheese sprinkled over, garlic bread and salad. This meal should serve four people. Enjoy!