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Tag Archives: basmati rice

Save with Jamie: Mexican Chilli Beef

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*For an updated version of this dish please see my 2015 post.

This is a great recipe for lovers of slow cooked food! it’s from Jamie Oliver’s book Save with Jamie:

http://www.jamieoliver.com/recipes/category/books/save-with-jamie

It’s a Mexican chilli dish made with slow cooked shin of beef rather than minced steak.

I’m a HUGE fan of shin beef, and cook with this cut regularly. It’s perfect for casseroles and stews, any dish that needs long slow cooking.

In this recipe Jamie cooks the beef bone in, in one piece. This creates a real depth of flavour. At the end, when removing the bone, you scrape out the bone marrow into the dish for that extra burst of flavour.

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It’s a really easy dish to prepare – nothing complicated – but it takes time. 5 hours cooking. Perfect for a wet weekend when you are staying indoors anyway.

My comments are that I lowered Jamie’s original oven temperature of 170 degrees C to 150 degrees C. If you are cooking for 5 hours you want the temperature nice and low.

Also, my casserole was not as “liquidy” as Jamie’s. Next time I will add a little more water or some more tinned tomatoes to the mix, or cook for slightly less time.

Ingredients

Chilli

Olive oil

2 red onions

4 cloves of garlic

2 fresh red chillies ( the large, not so hot ones – or more if you want more heat)

30 g fresh coriander

2 teaspoons ground cumin

2 teaspoons smoked paprika

2 teaspoons ground cinnamon

2 x 400 g tins of chopped tomatoes

2 tomato tins of water

1 kg beef shin, bone in, sinew removed

2 fresh bay leaves

1 x 400 g tin of cannellini beans

Rock salt and freshly ground pepper.

Salsa

1 green pepper

4 spring onions

150 g cherry tomatoes

Splash of extra virgin olive oil

Splash of white wine vinegar

Fluffy basmati rice and fat free yoghurt (to serve)

 

Method

Preheat your oven to 150 degrees C.

Heat a large heavy bottomed casserole on the stove top on a medium heat. Add swig of olive oil to the pan. Add chopped red onions and minced garlic and fry for a couple of minutes. Add chopped chillis and the roots and stalks of the coriander, leaving the tops for the salsa and garnish. Add the spices and a good grind of salt and pepper. Fry till the mixture is caramelized and gnarly, but not burnt.

Pour in the chopped tomatoes, fill each tin with water and add these to the casserole. Stir to mix, making sure you gather up all the goodness at the bottom of the casserole.

Roll the shin of beef in salt and pepper to coat, then place gently in the centre of the casserole. Turn to coat in the liquid. Pop the bay leaves into the mixture.

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Place the lid on the casserole and move to the pre-heated oven. Cook for 5 hours. I suggest checking after a couple of hours, and then each hour, to make sure the liquid is not drying up. As I mentioned, my chilli could have done initially with more liquid, or half an hour’s less cooking time to retain more moisture.

Meanwhile, empty the tin of cannellini beans into a frying pan with a swig of olive oil, and fry for a couple of minutes until some of the beans split.

Remove the casserole from the oven, and add the cannellini beans.

To make the salsa,  blitz the green pepper, spring onions, cherry tomatoes and most of the coriander tops in a food processor. Put into a bowl with a splash of extra virgin olive oil and white wine vinegar.

Serve the Mexican chilli with the salsa, fluffy rice and yoghurt, and coriander leaves to garnish.

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Lamb Biryani

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This Jamie Oliver recipe is from the latest Jamie Magazine: http://www.jamieoliver.com/magazine/ –  Issue No 47 Easter 2014.

It’s a relatively simple recipe, the only complicated thing is to marinate the lamb overnight.

The recipe suggests the cooking time for the lamb is 45 minutes. I think a little longer is necessary to make sure the lamb is cooked through.

Ingredients

500 gms lamb, cut into 2.5cm chunks

200 gms basmati rice

1 tbsp crispy fried onions (fry in a very little oil until crisp)

A few sprigs of chopped coriander leaves

 Marinade

50 mls cream

50 gms butter

200 gms Greek yoghurt

50 mls sunflower or vegetable oil

2 large brown onions, sliced

1 green chilli, deseeded and finely sliced

1 tsp garlic paste

1 tsp ginger paste

1 tsp chili powder

1 tsp cumin powder

½ tsp garam masala

Juice of ½ lime

A pinch of saffron (optional)

½ tsp each of chopped coriander and mint leaves

Method

To a make the marinade, heat the cream and butter together in a saucepan over a low heat, until the butter has melted. Pour half into a bowl, reserving the other half.

Add all the remaining marinade ingredients to the bowl along with1 teaspoon of salt, then mix well. Submerge the lamb in the mixture and leave to marinate in the fridge for at least 8 hours, or overnight.

Preheat the oven to 200 degrees C. Add the rice to a saucepan of salted water, bring to the boil and cook for about 5 minutes – it should still be a little undercooked.

Layer the rice and marinated lamb in a heavy-bottomed casserole or oven dish. Pour over the remaining cream and butter mixture, then scatter over the crispy fried onions and most of the coriander.

Cover the dish with a lid or a layer of aluminium foil and cook in the oven for 45 minutes, until the meat is done.  Serve topped with the remaining coriander leaves.

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