Chilli Con Carne

You will need:

500g mince
1 medium onion
½ tsp chilli flakes (or fresh chopped chilli)
2 tbsp oil
1 garlic clove
1 tin of chopped tomatoes
1 tin of red kidney beans, drained
Tabasco, to taste
beef stock cube
other diced veg., if required

Method

  1. Add the oil to a frying pan and heat gently with the chilli flakes or fresh chopped chilli.
  2. Chop the onion and crush the garlic.  Add to the frying pan and fry gently until soft (about 5 minutes).  At this stage any other diced vegetables that you want to add can be added (e.g. pepper, carrot, celery)  Cook for another 5 minutes if adding veg.
  3. Add the mince and fry on a medium heat until cooked through and no longer red.
  4. Add the chopped tomatoes and kidney beans, turn the heat down and simmer until some of the liquid has been absorbed (about 10 minutes)  If more liquid is needed, add a beef stock cube in a little boiling water.
  5. Check the seasoning and add Tabasco, if needed.

Serve with rice.

Stew and Dumplings

You need

3 potatoes
2 carrots
½ turnip
1 or 2 onions
500 g beef (stewing steak), cubed
1 tsp herbs
1 beef stock cube
2 tbsp pearl barley (optional)
50 g suet
100 g self-raising flour
pinch salt

Method

  1. Toss the beef in a little flour to coat it.
  2. Chop all the vegetables into bit sized pieces and layer them with the beef.
  3. Mix up a stock cube with boiling water and just cover the veg. and meat with the stock.
  4. Add the herbs (and pearl barley, if desired).
  5. Bring to boiling point, then cover reduce to a simmer for at least an hour.  Check occasionally to ensure that it doesn't burn.
  6. Make up the dumplings by mixing the suet, flour and salt with just enough cold water to clump it all together.
  7. Toss into the liquid and allow to simmer for 15 mins.

Makes loads.  Also, tastes better the next day!