These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Monday, 6 August 2012

Chilli Con Carne – Quick, quick, slow

Chilli Con Carne 
– Quick, quick, slow                      
Make it quick for a hearty one pot dinner  
Simmer slowly to fully develop the rich flavours
Inspired by a Jamie Oliver recipe adding
Ideas from other wonderful cookbooks
Serves 6           
(prep time: 10 minutes.  
Cooking:   20 minutes for quick.     1 hour for slow)
2 onions               – finely chopped                  1 x 400g tin Chickpeas               – drained and rinsed well
2 cloves garlic     -  finely chopped                 1 x 400g tin Red Kidney Beans  - drained and rinsed well
2 carrots              -  quartered and sliced        2 x 400g tins Chopped Tomatoes  (maybe a tin of water*)
2 sticks celery     -  sliced                                  500g lean mince
2 red capsicums -  sliced and diced                1 small bunch coriander, or at least a few leaves parsley
Olive oil –   (Australian)                                  ½  tablespoon Balsamic Vinegar (dash more if you like)
Spices  - 1 heaped teaspoon each of              Frozen peas, and/or corn kernels
-        Chilli powder                                           
-        Ground cumin                         Serve with:         
-        Ground coriander                            Basmati rice
-        Ground cinnamon                             Greek yoghurt with shredded coriander
-        Smoky paprika                                  Guacamole – mashed avocado & lime juice
Adjust spice measurements to your taste                Lime - sliced
Salt and Pepper to your taste.                                                      

In a wide stove-top pan (preferably at least 7 cm deep)
Heat a splash of olive oil then add onion and garlic, stirring til soft.
Add the spices, a little salt and pepper and heat til fragrant and onions are golden.
Stir in the carrots, celery, capsicums on a medium heat
Then the mince – using a wooden spoon to break up any lumps and brown the meat well.
Add the chickpeas and red kidney beans and stir well
Then add both the chopped tomatoes.
Simmer on a low-medium heat – a gentle bubbling simmer

If you are making this for a quick dinner  –   simmer without a lid  and   do NOT  add any extra liquid.

*If slow cooked - put the lid on slightly askew, add an extra tin of water* into the mix and stir gently

When it starts to thicken slightly, add the frozen peas and corn and finely chopped coriander stalks
Add the balsamic vinegar and stir in well.
Taste and adjust salt and pepper if needed.               Chilli Con Carne should be thick but not dried out.

Top with coriander leaves.  Ladle into bowls and serve with the prepared yoghurt, limes and guacamole.

Enjoy!   Colleen                                                                                                                                                       

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