How to make Chunky Chilli with corn bread dumplings | Lisa Faulkner
Try this wholesome recipe of Chilli Con Carne
Chilli con carne is the perfect comfort food. It's warming, tasty and perfect for the winter months. Masterchef Winner Lisa Faulkner gives us her take on this classic dish using Hotpoint appliances.
INGREDIENTS:
1.4kg braising steak, cut into large chunks
100g plain flour, seasoned
olive oil to fry
1 large onion, finely chopped
3 garlic cloves, crushed
2 green chillies, finely diced
1 tsp hot chilli powder
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
2 tbsp tomato purée
2 x 400g tins chopped tomatoes
2 tbsp black treacle
1 litre fresh beef stock
400g can kidney beans, drained and rinsed
lime wedges, chopped coriander and soured cream to serve
FOR THE DUMPLINGS:
50g self raising flour
50g fine polenta
40g unsalted butter, softened
20g grated cheddar
handful of chopped parsley
2-3 tbsp milk
METHOD
1. Heat the oven to 140C/fan 120C/gas 1. Dust the beef in the seasoned flour. Heat the olive oil in a casserole and brown the meat in batches. Add more oil and gently fry the onions for 5 mins. Add the garlic and cook for a further minute then stir through the chilli and spices.
2. Return the meat to the pan, add tomato purée and cook for a minute, then add the tomatoes, treacle and beef stock. Season and bring to the boil. Cover, reduce to a simmer and transfer to the oven to cook for 2 hours.
3. For the dumplings, mix the flour and polenta with seasoning, rub in the butter, then add cheese, parsley and milk to form a soft dough. Make 8 dumplings.
4. Remove casserole lid, stir through the beans and drop in the dumplings. Cover and cook for a further 20-30 minutes.
Best of Bridge - Tex Mex Cornbread!
Yes, you can make desserts and breads in a slowcooker! Sally Vaughn-Johnston food expert for Best Of Bridge shows us how easy it is! But remember to shorten your baking time!
Most Famous Bean Dumplings Recipe In The Caribbean
???? #dombre #beandumplings
Dombré is this fantastic dish from the French Caribbean (Guadeloupe, Martinique). You usually cook dombré with red kidney beans and parts of pork such as the ears, mouth, or tails.
Key ingredients of dombré:
Beans - flour - pig ears (of tails or mouth) and spice
I will cook dombré with pig ears in this recipe and use Pinto beans instead of red kidneys. ???? The bean is very popular in Latin America and has remarkable nutritional properties. It's an excellent source of fiber and a rich antioxidant. Moreover, the texture gives your whole dombré a look and feel of french cassoulet.
???? Flour gives the filling aspect of dombré and allows people to stay strong all day long. True in folkloric songs dombré is praised as a food that keeps people strong.
Parts like pig ears or mouth or tail provide the succulent flavors needed for this dish.
???? Finally, we use spices, especially bonnet chili, because any Caribbean dish that does not exult spice is not considered a Caribbean dish.
Handling of Pig ears?
You can find pig ears in oriental stores (Chinese, Korean...). Chinese stores sell preserved pig mouths and tails, the original ingredients used to make dombré. Hence, the recipe in creole is dombré E GUEL/KE A KOCHON. I found the pig ears in a Korean store.
????You need to boil the ears for about one and Half hours the day before you cook the dombré. That way, your cooking time of the recipe will be shorter. Besides, after you cook the ears, you can put them in the freezer and use them as you see fit.
Handling of the beans.
Pinto beans or even red kidney beans are tough to handle. Unless you have a pressure cooker, it could take you ages to cook these beans.
????A solution is to soak these beans in water the day before (e.g., before you go to bed) or at least 3hours before use.
????The ingredients for four portions:
❣️200g of Pinto beans or red kidney beans
❣️100g of smoke bacon lardon
❣️200g of cooked pig ear or mouth or tail
❣️1 big yellow onion
❣️4 cloves of garlic
❣️1 teaspoon of mixed herbs
❣️Half teaspoon of mild curry powder
❣️4 tablespoons of extra virgin olive oil
❣️3 tablespoons of white wine
❣️1 teaspoon of salt
❣️Half teaspoon of black pepper powder
❣️1 whole bonnet chill pepper
❣️1 and a half-liter of water
Ingredients for dough
❣️300g of bread flour
❣️150ml of water
Preparation steps:
Pre-soak the beans in cold water for 3 hours
Dice the onion
Chop the garlic
Chop the pig ears into 1to 1.5cm size cubes
Mix the flour and water to make a smooth dough and set for 30 minutes
Roll the dough into a skinny tail shape and cut it into thumb size pieces; flatten each piece with the palm of your hand
Cooking steps:
Heat-up a pot, add the olive oil, and fry the chopped onion at low heat for 5 minutes until the onion is soft and transparent.
Add the garlic, then fry for 5 seconds.
Follow with the lardon and fry until slightly golden in color.
Add the herbs, pepper, and curry powder frying for a few seconds.
Pour the wine and fry for 10 seconds.
Add the beans and water, then bring to a boil and simmer for an hour.
Add the pig ears boil for 5 minutes.
Put the dombré/dumplings and boil for 10 minutes.
Add the salt (1 teaspoon)
Add the whole chili and boil for another 5 to 8 minutes (Note: please do not break the chili)
Take out the chili
Add the salt to your taste and serve
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Mexican Pinto Bean Soup
Mexican Pinto Bean Soup
Mexican Pinto Bean Soup
Ingredients
1 tbsp olive oil
1 medium onion diced
1 (14 oz) can fire-roasted tomatoes
3 garlic cloves minced
2 small carrots peeled and diced
1 medium potato peeled and diced
1 tsp oregano dried
1 tsp ground cumin
1 tsp smoked paprika
Red pepper flakes to taste
2 bay leaves (optional)
2 cups vegetable broth
2 (14 oz) cans pinto beans drained and rinsed
Salt and pepper to taste
Instructions
Heat oil in a large pot over medium/high heat.
Add onion and sauté for about 4-5 minutes, stirring frequently.
Stir in the roasted tomatoes, garlic, carrots, potato, and all spices.
Cook for 1-2 minutes, then pour in the vegetable broth
Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes.
Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time.
Serve in bowls and garnish with fresh herbs.
Mexican Cornbread Muffins
2 cups self rising cornmeal
¼ cup oil
1 1/3 cup milk
1 egg
½ can cream corn
5 tbsp jalapeno peppers diced
1 cup cheddar cheese
Mix all ingredients in a bowl
If needed add more cornmeal for the right consistency
Add mixture to muffin pans
Cook at 375 for 20 minutes
This recipe makes a drier mix for muffins
Use my other recipe for a moist Mexican Cornbread
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This Tex Mex Burrito Meal Prep Recipe Only Takes 30 Minutes To Make
These Tex-Mex Burritos are packed with protein, veggies, and flavour. They're perfect for busy weeknights, on-the-go lunches or whenever you need them. All of the nutrition values (Macros) are included throughout the video. Please enjoy.
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Ingredients -
Vegetable Fajita Mix -
1 tsp (5ml) - Neutral Oil (Vegetable Oil)
1 - Brown (Yellow) Onion, Thinly Sliced
1 - Green Bell Pepper (Capsicum), Thinly Sliced
1/2 tsp (1.5g) - Smoked Paprika
1/2 tsp (1.5g) - Ground Cumin
Seasoning To Taste
Turkey Mix -
2 tsp (10ml) - Neutral Oil (Vegetable Oil)
500g (1.1lbs) - Lean Turkey Mince
1 Tbsp (7g) - Ground Cumin
1 tsp (2.5g) - Sweet Paprika
1 tsp (2.5g) - Chilli Powder
1 Cup (200g)- Salsa of Choice
Seasoning To Taste
Wraps & Fillings -
2 - Avocados, Mashed
1/2 - Lime, Juiced
Seasoning To Taste
1 Can (400g) - Black Beans, Rinsed
5 - Tortillas
1-2 - Baby Cos (Romaine Lettuce), Shredded
150g (5.2oz) - Mozzarella Cheese, Shredded
Notes -
This recipe can easily be changed to any ingredients you prefer.
If freezing, the lettuce and avocado can be left out and added fresh upon being thawed.
Filling Nutrition -
Tortilla -
184 Calories Per Portion
5g - Protein
30g - Carbs
5g - Fat
Mozzarella Cheese -
90 Calories Per Portion
7g - Protein
1g - Carbs
7g - Fat
Black Beans -
66 Calories Per Portion
4g - Protein
12g - Carbs
0.5g - Fat
Romaine Lettuce -
2 Calories Per Portion
0.01g - Protein
0.4g - Carbs
0.03g - Fat
#mealprep #burrito #mealpreprecipes
Beans and Cornbread - Old Fashioned - Southern Cooking
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