Chilli made with leftover roast beef
- 300 g Leftover roast beef, cut into 1 cm cubes
- 1 Onion
- 3 cloves Garlic, finely chopped
- 1 Bell pepper, chopped
- 2 Cans plum tomatoes
- 1 Can of Kidney Beans
- 150 ml Left over gravy or beef stock
- 1 Fresh chilli, finely chopped
- 2 heaped tsp Dried oregano
- 1 tsp Smoked paprika
- 2 tsp Cumin
- 3 TSP Coco powder
- Big squeeze tomato puree
- Plenty of black pepper and salt to taste
- 1 tbsp Cooking oil
Add the cooking oil, onions and garlic to the pan and fry gently until the onions soften.
Add the Chilli and cook for 1 minute.
Add the cumin, cocoa powder, smoked paprika and oregano. Stir to coat the onions and warm the spices through.
Stir in the leftover beef, followed by the pepper. Cook for 1 minute.
Add the tomatoes, puree and gravy. Bring to a steady simmer. Season with salt and pepper.
Add the kidney beans and cook for about 20 minutes until the beef is soft.
Serve with rice and corn chips.
Celtic Haggis Tatties and Neeps with whiskey sauce
We love haggis any time of the year, but there’s something special about having one on Burn’s Night!
- 1 Chypraze Celtic Haggis
- 1 Turnip or Swede
- Handful Cavolo Nero
- 2 Shallots
- 1 250g Tub Creme Fraiche
- 1 Beef or Lamb Stock Cube
- 1 Vegetable Stock Cube
- 1 Shot Whiskey
Preheat the oven to 190c and wrap the haggis tightly in foil. Place in a baking dish with a little water. Put in the oven for around 1 hour depending on the size of the haggis.
Whilst the haggis cooks get you vegetables and sauce ready, timing everything so it’s ready together.
Cube the turnip into 1 cm cubes and put in a pan and just cover with water, add the vegetable stock cube. Cook for around 20 minutes until very tender. Drain well then mash, adding a good knob of butter. Season with salt and plenty of black pepper.
Cut the stalk from the Cavolo Nero, cut into 1cm squares and place in a colander.
Peel and chop the potatoes into equal sized lumps and cover with water. Bring to the boil and cook for around 15 minutes until tender. Put the Cavolo Nero over the boiling potatoes for a couple of minutes when the potatoes are nearly done. Drain and mash, adding a good knob of butter, milk and season. Once mashed stir through the Cavolo Nero.
Finely chop the Shallots and put in a saucepan with a good knob of butter, place on a low heat until the shallots have softened and are just browning, about 15 minutes. Add the whiskey, and light using a candle lighter. Be warned the flames go quite high! Once the alcohol has burned off, add the tub of Creme Fraiche and stir in, heating very gently, once it has heated through add the beef stock cube and a good couple of twists of black pepper and stir. The sauce is now ready.
Once it has done, carefully remove the haggis from the oven, cut it open and spoon out on to plates with the tatties, neeps and sauce.
Luke’s Pork Ragu with Fennel
A quick and easy meal that brings the best out of our Pork mince. Based on a recipe by Luke Bramley.
- 1 Pack Chypraze Pork Mince
- 1 Onion
- 3 Cloves Garlic
- 1 tin Chopped tomatoes
- 300 ml Stock (Vegetable, Pork Or Chicken)
- 1 glass Red Wine
- 3 tbsp Fennel Seeds
- 1 heaped tsp Paprika
- 1 tbsp Olive Oil
Finely chop the onion, and garlic. Bash the fennel seeds to break them up a little.
Add the onion, garlic and fennel to a wide based pan with the olive oil, season with salt and pepper. Put on a medium heat, stir occasionally until the onions have softened and the fennel smells fragrant.
Add the pork mince and turn up the heat then fry until nearly cooked. Add the paprika. Followed by the red wine, simmer for a couple of minutes.
Add the chopped tomatoes using the stock to rinse the tomato tin. Then add the tomato puree. Turn down to a low heat and simmer until the sauce thickens
Serve with pasta and finish with Parmesan cheese and freshly ground black pepper.
Tip: If the sauce thickens too much, use a splash of the pasta cooking water to thin it out a little.