Chilli Con Carne

I am new to making Chilli Con Carne because it is not something we used to eat back home.  It isn’t hard to make and I really like it but the meat is really different here.  Mince in particular.  It’s not proper mince if you know what I mean?!  Hard to explain but here is my Chilli recipe anyway..

Recipe and Picture by Amanzi-Fundu

Ingredients:

1 x Tablespoon Oil

1 x Onion, diced

1 x Red Pepper, diced

2 x Cloves Garlic, diced

2 x Tablespoons Tomato Puree.

1 x Heaped Teaspoon Chilli Powder

1 x Teaspoon Paprika

1 x Teaspoon Cumin

500g Minced Beef

1 x Can Tomatoes, Chopped

½ Teaspoon Dried Marjoram

1 x Teaspoon Sugar

410g Red Kidney Beans, drained

Method:

Heat the oil in a pot.

Add the onion and sauté for 2 – 3 mins.

Add the garlic, red pepper, chilli, paprika and cumin and leave to cook on a low heat for about 5 mins.

Add the mince and cook until browned.

Add the stock, tomatoes, marjoram and sugar and stir well.

Bring to the boil.

Reduce heat and allow to simmer for about 20 mins, stirring occasionally.

Add the tomato puree and beans and bring to the boil again. 

Season according to taste.

Serve with Rice.

Mexican Chilli Chicken

I am going to let you in on a little secret.  Not only do I get my inspiration from recipe books but I also get it when I go food shopping.  How?  Well, if I see a sauce (for example) that I like the sound of I will read the ingredients and directions and then go home and recreate it.  It’s really very simple and by doing this you won’t be eating the added preservatives etc. 

This recipe is one of my shopping inspiration creations.  It was very tasty but the picture really doesn’t do it justice.  I still don’t have a proper camera.  Am saving though so maybe one day I will be able to post some nice pics to go with my recipes.

Ingredients:

1 x Tablespoon oil

1 x Onion, sliced

1 x Orange pepper, sliced

4 x Chicken breasts, sliced into strips

1 x Teaspoon Cumin seeds, crushed

1 x Teaspoon Coriander seeds, crushed

1 x Teaspoon Garlic, crushed

1 x Teaspoon Chilli flakes, crushed

1 x Teaspoon Paprika

1 x Can Tomatoes, chopped

1 x Teaspoon sugar

1 x Cup Water

Salt and Pepper to taste

Method:

Heat the oil in a pot.

Add the onion and pepper and cook for 2 – 3 mins.

Add the chicken and cook for a further 5 mins.

Add the herbs and spice mix and cook for about 1 min.

Add the can of tomatoes, water and sugar.

Bring to the boil.

Reduce heat and allow to simmer for about 10 – 15 mins.

I crushed my herbs/spices using a pestle and mortar.

Mexican Lime Chicken

 I love Mexican food and anything with citrus in it so this recipe is a favorite of mine.  I marinated the chicken for a good 24 hours before cooking and it turned out delicious – it has a slight kick to it but it isn’t hot.

Ingredients:

6 x Chicken Pieces

4 x Tablespoons olive oil

2 x teaspoon coriander seeds, crushed

2 x teaspoon lime zest, grated

1 x teaspoon paprika

½ teaspoon muscovado sugar

1 teaspoon garlic, chopped

2 fresh chillis, chopped

1 lime

Method:

Mix the olive oil, coriander seeds, lime zest, paprika and sugar together.

Spoon the mixture over the chicken and leave to marinate overnight.

Roast the chicken in a preheated oven (190C/fan) for about 30/35 mins.



Mexican Lime Marinade



Chicken Marinating



Cover in tinfoil and refrigerate

Mexican Pork & Pepper Chilli

There is nothing nicer than tucking into a nice warm stew or casserole on a cold winters night.  If you are looking for a hearty but spicy dish then this recipe is definitely for you!  I was really happy that this dish turned out so well and will definitely be making it again! 

Recipe and Pictures by Amanzi Fundu

Ingredients:

1 x Packet Pork Fillet, diced

1 x Onion

2 x Tablespoons Oil

1 x Red Pepper, diced

1 x Courgette, diced

1 x Can Tomatoes, Chopped

1 x Tablespoon Smoked Paprika

1 x Tablespoon Cumin

1 x Tablespoon Coriander Seeds, crushed

½ Tablespoon dried Chilli, crushed

1 x Teaspoon garlic, diced

1 x Cup water

1 x Teaspoon Sugar

Method:

Heat the oil in a pot.

Add the onion and red pepper and cook for about 5 mins, stirring occasionally.

Add the spices and stir.

Add the Pork and courgette and cook for a further 5 mins.

Add the tin of tomatoes and cup of water.

Bring to the boil.

Reduce heat and add the sugar.

Allow to simmer for about 15 mins.

Serve with fluffy mashed potatoes.

Ham & Cheese Quesadilla's with Habanero Jelly

I absolutely love Quesadilla's.  They are so easy to make and they taste great.  The only thing that I am yet to master is cutting them.  Mine always end up really flat after I have cut them.  I guess I am just going to have to practice, practice, practice. :-) 

Ingredients:

2 x Slices Ham, sliced 
½ cup of cheese
4 soft flour tortillas
Olive oil, to grease
2 x Tablespoons Habanero Jelly


Method:

Lay a tortilla flat.
Scatter a quarter of the ham and over it, top with another tortilla and press together.
Make 2 more quesadillas in the same way.
Grease 2 large frying pans with a little olive oil and put over a medium heat.
Put 1 quesadilla into each pan and cook for 2 minutes, until golden.
Invert on to a plate, then slide back into the pan and cook for 2 minutes, until the filling is hot and the cheese just melting.
Set aside while you cook the other 2.
Cut each quesadilla into 4 and serve.

I served mine with Habanero Jelly which I just love!  It's delicious.  If you'd like to buy some visit this website

Chicken Enchilada’s

I decided to make Enchilada’s for my children.  I have never made them before so I decided to “cheat” and use an Old El Paso Enchilada Dinner Kit.  I am not sure that I

would use it again as I am certain I could recreate this dish using my own ingredients.

Ingredients:

1 x Old El Paso Enchilada Dinner Kit

            8 Tortilla’s

            Tomato Sauce

            Enchilada spice

500g Chicken Breast, cubed

150g Cheese, grated

Instructions

Pre-heat the oven to at 180°C (160°C for fan assisted ovens), gas mark 4.

Get the pan nice and hot and add a splash of oil, throw in the chicken and stir-fry over a medium heat until it’s golden, juicy and thoroughly cooked.

In a bowl, combine the Old El Paso Original Enchilada Spice Mix with both parts of the Old El Paso Tomato Sauce sachet and 150ml hot water.

Pour half of the mixture over the chicken, add half the grated cheese and give it a good stir.

To warm the Old El Paso Soft Corn Tortillas pierce the packaging and microwave on full power for 35-40 seconds (cooking time may vary depending on microwave) or heat in the oven following the pack instructions. Keep them covered and warm until ready to serve.

Now, spoon the filling onto the middle of each warm Old El Paso Soft Corn Tortillas, wrap them up and place them fold down onto a lightly greased baking dish.

Pour over the remaining sauce and sprinkle over the rest of the grated cheese.

Bake in a pre-heated oven for 10 minutes, until the cheese is brown and bubbling.

Taco's

Thursday nights are especially busy for me.  Because I go to Weight Watchers I only get home at 8:30 pm so I decided to make Taco's for dinner.  They are really quick and easy to make and they made a nice change.

Ingredients:

1 x Old El Paso Stuff & Stand Taco Kit which includes:
  1 x Taco Spice Mix
  1 x Taco Salsa
1 x Pack Minced Beef
1/2 Lettuce
1/2 cup grated cheese
2 Tablespoons Greek Yoghurt


Method:

Brown the mince in a pot.
Add the Taco Spice Mix and cook for about 10 mins.
Warm the Taco shells in the oven.
Shred the lettuce and add to the bottom of the Taco Shells. 
Add some cooked mince.
Sprinkle with cheese.


Please note:

I prefer to use Greek Yoghurt but you can use cream or creme fraiche.
I serve my salsa and yoghurt seperately but you can add it to the Taco.

Mexican Pizza

I saw this recipe and knew that I just had to try it. I liked the taste and it was certainly something different.


Ingredients:
Readymade tortillas
Oil
Mince meat
1 x onion
1 x teaspoon garlic
1 x teaspoon mixed herbs, dried
½ teaspoon crushed chilli’s, dried
1 teaspoon sugar
4 x tomatoes, chopped
1/2 cup cheese, grated
Fresh chilli’s to garnish
Salt and pepper to taste

Method:
Heat a pot and add the oil.
Add the onion, garlic, herbs and chilli and cook until the onion is tender.
Add the mince meat and cook until brown.
Add the tomatoes and stir well.
Add the teaspoon of sugar and allow to cook for about 10 mins.
Remove from heat.
Assemble the ‘pizza’ - take one tortilla and lay it in a baking dish. Add the cooked mince and top with another tortilla.
Sprinkle with cheese and bake in the oven for 5/10 mins or until cheese has melted.
Take out of oven, allow to cool slightly.
Cut into 4 and garnish with fresh chilli.


Serve with a side salad.


Please note:
Don’t make your mince runny or you will have soggy tortillas!

Chilli chicken and cheese quesadillas

I love Mexican food and was really happy when I discovered quesadillas - they are divine.



Ingredients:
2 ready-to-eat cooked chicken breasts, finely diced
4 tablespoons Mrs. Balls Chutney - hot
½ cup of cheese
4 soft flour tortillas
Olive oil, to grease
Lettuce, feta, gherkins and cherry tomatoes on the vine, to serve


Method:
Put the chicken, cheese and Mrs. Balls.
Lay a tortilla flat. Scatter a quarter of the chicken mixture over it, top with another tortilla and press together. Make 2 more quesadillas in the same way.
Grease 2 large frying pans with a little olive oil and put over a medium heat.
Put 1 quesadilla into each pan and cook for 2 minutes, until golden.
Invert on to a plate, then slide back into the pan and cook for 2 minutes, until the filling is hot and the cheese just melting.
Set aside while you cook the other 2.
Cut each quesadilla into 4 and serve with side salad.