IRISH COFFEE (Crackin’ Cocktail)
Brendan Lee
A bit about the recipe: It wouldn’t be St. Patrick’s Day without a well made Irish Coffee. I had to look this up… The Irish Coffee was created by chef Joe Sheridan in 1942 who ran the restaurant at the Foynes airbase outside of Limerick City. The story goes that an evening flying boat flight returned to the airport after a failed attempt to reach New York during a winter storm. Sheridan wanted to give the stranded American passengers something warm to lift their spirits and so the Irish Coffee was born.
Meal Type: Crackin’ Cocktail
Ingredients:
- 2 tablespoons brown sugar
- Strong hot coffee
- Irish whiskey
- Lightly whipped cream
Directions:
- Place the brown sugar into a warm mug or heatproof glass
- Add the coffee and Irish whiskey – amount of Irish whiskey down to personal taste
- Stir until the sugar is dissolved Float the lightly whipped cream on top by slowly pouring it over the back of a spoon – may take several attempts to ensure cream does not sink ensuring not to waste your attempt 🙂
- Do not stir.
- Drink the Irish Coffee through the cream
Extra Tip:
- Use rich, strong coffee
- Preheat mug/glass by pouring hot water into glass first, then discard before adding the ingredients Use freshly whipped cream
Quantity Served: 2 persons
Preparation Time: 0 mins to 10 mins
Cooking Time: 0 mins to 15 mins
AGUA DE SEVILLA (Crackin’ Cocktail)
Virginia Alcoba Segura
A bit about the recipe: Refreshing cocktail. Very easy to drink so watch out!
Meal Type: Crackin’ Cocktail
Ingredients:
1000 ml of Pineapple Juice
750 ml of Cava or Prosecco
230-250 ml of Whisky
Ice Yerba Buena (Mint) for Garnish
Directions:
Combine all the ingredients (less the Yerba Buena) in a chilled pitcher glass with ice.
Stir it until the drink is chilled.
Garnish with Yerba Buena and enjoy!
Extra Tip:
You can also add Triple Sec
Quantity Served: 4 persons
Preparation Time: 0 mins to 10 mins
Cooking Time: 0 mins to 15 mins
REBUJITO (Crackin’ Cocktail)
Virginia Alcoba Segura
A bit about the recipe: Drink that keeps the Feria de Abril (Flamenco Festival) dancing. Better drink with friends in a sunny day.
Meal Type: Crackin’ Cocktail
Ingredients:
Mint Leaves
600 ml of Fino Sherry (Tío Pepe)
1200 ml of Lemonade (7Up)
Directions:
Combine the ingredients in a pitcher glass with plenty of ice.
Stir and add the mint leaves.
Enjoy
Quantity Served: 4 persons
Preparation Time: 0 mins to 10 mins
Cooking Time: 0 mins to 15 mins
STRAWBERRY & BANANA PREPARADO (Crackin’ Cocktail)
Hua Gu
A bit about the recipe: It is a refreshing cocktail that can be enjoyed by both children and adults. For children, just leave out the alcohol bit 🙂
Meal Type: Crackin’ Cocktail
Ingredients:
200g Strawberries
2 bananas
115g Creamed Coconut
120ml Water
175ml White Rum
60ml Grenadine
10 Ice Cubes
Directions:
Chop strawberries into quarters and peel and slice bananas. Put the fruit in a food processor.
Crumble the block of creamed coconut and add to the food processor. Add the 120ml water.
Process until smooth.
Add the white rum and grenadine to the food processor.
Crush the ice and add to the food processor.
Blend until smooth and thick.
Decorate with extra sliced strawberries (optional).
Extra Tip:
If you can not find creamed coconut, use coconut milk instead.
Quantity Served: 4 persons
Preparation Time: 0 mins to 10 mins
Cooking Time: 0 mins to 15 mins
AMARETTO SOUR (Crackin’ Cocktail)
Jo McKenna
A little bit about the recipe:
It is my favour cocktail so I thought I’d share. Like a drink and a dessert all in one!
Meal Type: Crackin’ Cocktail
Ingredients:
200ml amaretto
3-4 lemons, juiced (you will need 120ml)
1 egg white
small jar or can of cherries in syrup
ice
Directions:
Put the amaretto, lemon juice, egg white and 4 tsp of the cherry syrup into a blender (you can also do this in a large cocktail shaker, you will just need to shake it very hard without adding any ice).
Whizz up the mixture a few times at a high speed until it is pale and starting to increase in volume. If your blender is suitable for use with ice, add a few handfuls and pulse just twice more to chill the mixture.
Alternatively, just stir in the ice until the outside of the jug feels cold. Pour into glasses and garnish with cherries to serve.
Extra Tip: You can exchange the Amaretto liquor for bourbon whiskey (adding a bit of brown sugar) and you’ve got a Whiskey sour then.
Quantity Served: 4 persons
Preparation Time: 0 mins to 10 mins
Cooking Time: 0 mins to 15 mins
Solomillo al Whisky (Sirloin Cooked with Whisky) Lunch/brunch
Virginia Alcoba Segura
A bit about the recipe: My grandma used to cook this dish for us when we (10+ people) all met at her house for lunch. It is a simple but delicious dish.
Meal Type: Lunch/Brunch
Ingredients:
- 1 Piece of Sirloin
- Garlic Bulb
- 20 ml of Whisky
- 2 Tbl Spoons of Lemon Juice
- 1 Bay Leaf
- Salt, Black Pepper and
- Olive Oil (Fries to serve the dish with)
Directions:
Cut the sirloin into medallion (1 cm thick).
Add salt and pepper to the medallions.
In a saucepan heat up the olive oil with the garlic cloves which can be peeled or left with the skin (please make a cut on them) and the bay leaf.
Cook for 2 minutes and add the meat at high heat to cook the meat evenly – Do not overcook the meat.
Add the lemon juice to the saucepan and the whisky.
We can either flambé it or leave it cook at low heat until the alcohol has evaporated.
Done :o) You can add some chopped parsley when serving.
Extra Tip: This dish is normally served with fries.
Quantity Served: 5 persons
Preparation Time: 00mins to 10mins
Cooking Time: 30mins to 60 mins
HUMMINGBIRD CAKE
JO MCKENNA
A bit about the recipe: Granny used to say, it’s got fruit in it so it’s dead healthy!!!
Meal Type: DESSERT
Ingredients:
- 450g (crushed) canned pineapple
- 1 cup plain flour
- 1/2 cup self-raising flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 1 cup brown sugar firmly packed
- 1/2 cup desiccated coconut
- 1 cup banana mashed ripe
- 2 eggs lightly beaten
- 3/4 cup vegetable oil
Cream Cheese Icing for the top!
- 50g butter, softened
- 250g cream cheese softened
- 2 tsp vanilla essence
- 1 cup icing sugar
Directions:
- Grease a deep 23cm round cake tin and line base with baking paper.
- Drain pineapple, pressing out as much juice as possible, reserving ¼ cup juice.
- Sift flours, bicarbonate of soda and cinnamon in a large bowl.
- Stir in sugar and coconut.
- Make a well in the centre.
- Add combined bananas, eggs, oil, pineapple and reserved juice. Mix until combined. Pour mixture into prepared tin.
- Cook at 180C for about 1 hour, or until cooked when tested with skewer.
- Cover with foil if top is over browning.
- Stand cake in pan for 5 minutes and turn out onto wire rack to cool.
- Cream cheese frosting: Beat butter, cream cheese and essence in a small bowl with electric mixer until light and fluffy.
- Gradually beat in icing sugar until smooth.
- Spread on top and sides of cake.
Extra Tip: Try not to eat it all at once 😉
Quantity Served: 6 people (generous slice)
Preparation Time: 15 mins to 20 mins
Cooking Time: 1 hour to 2 hours
COD & VEG (Main / Dinner)
TATIANA MAIO
A bit about the recipe: A taste from back home (Madeira), it has a nice homely/cosy feeling without being a heavy meal.
Ingredients:
- *3 or 4 large potatoes cut into quarters/chunks
- *3/4 carrots cut into long slices
- *2 chayote cut into long quarters 2 cod fillets- nicely sized Green cabbage leaf’s
- 2 boiled eggs
- (optional 1 tin chickpeas
- 1 onion (chopped)
- 1 garlic close (chopped)
- Parsley chopped
- Olive oil
- vinegar
- Salt
*remove skins
Directions:
- In a pan add water some salt , sliced carrots , potatoes & cabbage leaf and cook it through (if you are having the eggs you can add these )
- On another pan add water enough to cover the Chayote’s,
- add salt and bring it to the boil.
- Add the Chayote and cook through until you can easily stick a fork through
- In a deep-ish oven tray add the cod fillet and generously drizzle olive oil all over.
- Add the chopped garlic and parsley and into the oven until slightly golden or crispy skin (turn over half way through)
- 180/200 degrees
- Drain the chickpeas and run it past some cold water.
- In a bowl add the chopped onion, parsley and the chickpeas along with some olive oil, salt & vinegar and toss it all together.
- Once all is cooked, add it to a serving tray and enjoy 🙂
- Serving suggestion with olive oil & vinegar or with some toasted bread garlic butter
Extra Tips:
Any vegetables can be used Instead of boiled you can do roasted potatoes.
Quantity Served: 2 persons
Preparation time: 30mins to 35mins
Cooking Time: 30mins to 60mins
TAIWANESE PORK BELLY (Main / Dinner)
SHANE O’BRIEN
A bit about the recipe: This is a real family favourite in our house and a dish that is made all year around. It is comfort food from my wife’s home region in Taiwan.
Ingredients:
- Pork Belly (at least 500Gs)
- Soy Sauce
- Carrots
- (White & Red) Onions or Shallots
- Ginger
- Garlic
- Star Anise
- Shoaxing Rice Wine or Vodka Sugar
Directions:
- Place the pork belly in a bowl, pour in the Shaoxing rice wine and soy sauce.
- Mix well and leave to marinate for half an hour
- In a wok or frying pan fry the pork until nicely browned
- Added in chopped shallots or onions while frying, stirring occasionally
- Let rest and add to pressure cooker / slow cooker including the marinade liquor
- Add in the other ingredients; carrots, ginger, garlic, star anise, sugar and top up with at least 300ml of water
- Allow up to 1 hour depending on method used to cook
- Prepare rice enough to serve 4 people while pork is braising in cooker
Extra Tips:
You can swap out for any other meat or tofu if you prefer.
Quantity Served: 4 persons
Preparation time: 10mins to 20 mins
Cooking Time: 1hour to 3 hours
SALMOREJO (Lunch/Brunch)
VIRGINIA ALCOBA SEGURA
A bit about the recipe: Perfect in a hot sunny summer day
Ingredients:
- 6 – 7 Tomatoes
- 2 Big pieces of Bread (1 baguette)
- 2 Garlic Cloves
- 1 Small Glass of Olive Oil
- Salt
- 1 – Boiled Eggs and
- Small Pieces of Serrano Ham (to serve the salmorejo with but not required for the recipe)
Directions:
- Wet the bread a little and cut is into small pieces
- Peel and chop the tomatoes and cut the garlic cloves.
- Put them in a big bowl.
- Add the bread, the olive oil and the salt
- Grind all the ingredients together until it becomes a thick cream.
- You can decide how think you would like it to be by adding more or less bread. Place in the fridge to chill
- When serving it, put some chopped boiled egg and serrano ham on top
Quantity Served: 6 people
Preparation time: 10 mins to 20 mins
Cooking Time: 15 mins to 30 mins
ALIÑO DE ZANAHORIAS (Side Dish)
VIRGINIA ALCOBA SEGURA
A bit about the recipe: I love this recipe as it is simple, fresh and very tasty. It also helps you to eat your 5-a-day.
Ingredients:
- 6 – 7 Medium Size Carrots
- 1 Garlic Clove Parsley
- 1 Tablespoon of Cumin Seeds
- Olive Oil
- Sal Wine Vinegar
Directions:
- Peel and curt the carrots in slices of 1 cm.
- Boil the carrots under they are al dente – Then drain them and leave them to one side while they cool down.
- While you are cooking the carrots, put the garlic clove, parsley, cumin seeds and salt in a mortar and crush them.
- Add the olive oil and the vinegar and mix it. This will be your dressing.
- When the carrots are cold, pour the dressing over them and mix.
- Leave to cool down.
- This dish is better served after a couple of hours of being made.
Extra Tips: You can use cider vinegar if you prefer.
Quantity Served: 5 persons
Preparation time: 10mins to 20mins
Cooking Time: 0mins to 15mins
STEAM SEA BASS (Appetizer)
HUA GU
A bit about the recipe: It’s quick, easy, nutritious, tasty, and most importantly no-carb!
Ingredients:
- 2 sea bass fillets
- 1/4 tea spoon salt
- 1 table spoon of dry sherry or Chinese cooking wine (optional)
- 2 spring onion, roughly chopped
- 2 slices of ginger
- 1 table spoon sunflower oil
- 2 table spoons light soy sauce
- 1 table spoon fish source
Directions:
- Place the two fish fillets on a plate, skin side down
- Sprinkle the salt onto the fish fillets, and rub the alcohol onto the fillets (if using)
- Steam the fish on high heat for 6 minutes.
- While the fish is steaming, make a dressing – heating up the oil, fry the ginger and spring onion for half a minute until fragrant, then discard the ginger and spring onion from the oil. While the oil is still hot, add the soy source and fish sauce into the oil, and stir until blended. Remove from the heat.
- Pour the hot dressing over the steamed fish fillets, and serve immediately. Enjoy!
Extra Tips: If you like spicy flavour, try adding some chili flakes or dried chilies when frying the ginger and spring onion. It will make the sauce more exciting!
Quantity Served: 2 persons
Preparation time: 00 mins to 10mins
Cooking Time: 00 mins to 15mins
YUK SUNG
Deirdre Devine
A bit about the recipe: This is a tasty low carb meal that is easy to prep for lunch or dinner. The textures are great from the soft seasoned meat and veg to the crispy coolness of the lettuce. This can also be used as an appetizer as it is not heavy.
Meal Type: Dinner
Ingredients:
I/2 lb of lean pork, turkey or beef mince (Use a non stick pan or wok, no need for oil)
1 Bag of cauliflower rice
Crispy ice-berg lettuce leaves
Veggies of your choice chopped finely – Onion, Pepper, Mushroom work well
1 teaspoon of Garlic puree
1 tbsp oyster sauce
1 tbsp rice wine vinegar
1 Stock pot and seasoning Chilli flakes (optional)
Splash of light Soy sauce
Directions:
- Stir fry the mince, onion and garlic until browned – remove any excess liquid
- Add the remainder of the finely chopped veg along with the bag of cauliflower rice (Can be straight from freezer) and stir fry until veg are soft and meat is cooked through.
- Add the stock pot, oyster sauce, vinegar, soya sauce, seasoning & chilli flakes.
- Stir fry for a further 1-2 minutes. Serve in crispy lettuce leaves.
Extra Tip: You can always add some beans or lentils for an added protein kick!
Quantity Served: 4 persons
Preparation Time: 00-mins-to-10-mins
Cooking Time: 15 mins to 30 mins
LOW CARB VANILLA AND CHOCOLATE SQUARES
Tatiana Maio
Meal Type: Snack/Dessert
Ingredients:
Cake
6 large eggs
1½ tbsp vanilla extract
6 oz. (¾ cup) cream cheese
1⁄3 cup (11⁄3 oz.) almond flour
1⁄3 cup (1¼ oz.) coconut flour
2 tbsp powdered erythritol
1 tbsp baking powder
unsalted butter, for greasing
Topping
7 oz. (1½ cups) sugar-free dark chocolate, 85% cocoa
¾ cup unsweetened almond milk
4 oz. (11⁄3 cups) unsweetened finely shredded coconut
Directions:
- You will need a 9″ square cake tin – grease it well.
- Put the eggs, vanilla, and cream cheese in a blender, and mix until smooth.
- Add in the dry ingredients, and blend, until fully combined.
- Pour the batter into the cake tin, and bake on the middle oven rack for about 20 minutes (170 degrees Celsius) or until cooked through (if the outer layer browns, it’s okay, as it will be removed later).
- Set aside to cool.
- Once cooled, remove the cake from the pan. Using a serrated knife, or even your fingers, peel away the very thin, outer layer off the cake on all sides.
- Discard the outer layer, and cut the cake into 12 fingers or 16 squares.
For the Topping
- Place the almond milk and dark chocolate into a saucepan, over medium-low heat and stir together until melted and combined.
- Using two shallow dishes, pour the melted chocolate into one, and add the shredded coconut to the other.
- Using two forks, evenly coat each side of the cakes with the melted chocolate, and then coat with the shredded coconut.
Extra Tip: Place on a plate, you’ll need to put this in the fridge for a few hours to firm up – I usually put it in overnight.
Quantity Served: Depends! 4 persons usually wipe out the entire 16 squares in one sitting.
Preparation time: 15 mins to 30 mins
Cooking Time: 20 mins to 30 mins
COURGETTES STUFFED WITH TUNA
Virginia Alcoba Segura
A bit about the recipe: Nice and easy recipe. A recipe that all the family likes.
Meal Type: dinner
Ingredients:
2 Courgettes
1 Onion
2 Boiled eggs
2 Cans of Tuna in Brine
1 Garlic Clove
5 Tbl spoons of tomato sauce
Grated Cheese
Olive Oil
Salt Pepper
Directions:
- Clean the courgettes and chop the top part. Cut them in half and scoop the inside so you end up with a boat.
- Make sure that the borders are not too thin nor too big as we will be feeling them.
- Put some olive oil over them and place them in the oven for 10 minutes at 200C.
- While the boats are cooking, chop the onion and the garlic and cook them in a sauce pan with a bit of olive oil and put the pulp of the courgettes at low heat.
- Stir them for a few minutes until soft.
- Chop the boiled eggs and add them to the saucepan with the onion, garlic and pulp and stir then in. We then add the two cans of tuna.
- Cook it all for another 5 minutes. You then need to add the tomato sauce to the pan, the salt and the pepper.
- Once this is cooked (soft), fill the boats with filling and add some grated cheese on the top.
- You then place them under the grill until the cheese is melted.
Extra Tips: You can use mincemeat or just vegetables.
Quantity Serviced: 4 persons
Preparation Time: 45 mins to 55mins
Cooking Time: 30 mins to 60 mins
Nutritional Information:
200kcals per 100grams
HAM, MUSHROOM AND SPINACH FRITTATA
Joe Barnes
A bit about the recipe: Very easy, tasty and quick to make especially at lunchtime when under time pressure. Also easy to swop in other ingredients or leftovers – onions, peppers, chicken.
Ingredients:
1 tablespoon olive oil
80g mushrooms, sliced
50g ham, diced
80g bag spinach
4 eggs, beaten
Grated cheddar
Directions:
- Heat the grill to its highest setting.
- Heat the olive oil in a frying pan over a medium-high heat.
- Add mushrooms and fry for 2 minutes.
- Stir in the ham and spinach, and cook for 1 min more until the spinach has wilted.
- Season with black pepper and salt.
- Reduce the heat and pour over the eggs.
- Cook for 3 mins until the eggs are mostly set.
- Sprinkle over the cheese and put under the grill for 2 mins.
Extra Tips: Can be served hot or cold.
Quantity Served: 2 persons
Preparation time: 00 mins to 10 mins
Cooking Time: 00 mins to 15 mins
CHICKPEAS AND COD STEW
Virginia Alcoba Segura
A bit about the recipe: This recipe is cooked in winter months and it is typical over lent and Easter as meat is not eaten during this period. It is a quick and tasty dish to have on a cold day.
Meal Type: Dinner
Ingredients:
500gr Chickpeas
300gr Salty Cod or Fresh Cod
1 Tomato
1 Green pepper
1 onion
1 head of garlic
1 Bay leaf
1 tablespoon of sweet paprika
Olive oil
Directions:
The day before you are cooking this dish, you need to clean the salty cod so that you get rid of all the salt. You need to place the salty cod in water the day before and change the water regularly (every 4 hours) so that you get rid of the salt.
This step is not required if using fresh cod.
You need to soak the chickpeas overnight in water. On the day, you need to place all the ingredients in a pressure cooker (cleaned salty cod/fresh cod. chickpeas, 1 tomato, 1 onion, 1 green pepper, 1 head of garlic, 1 bay leaf, the table spoon of sweet paprika and olive oil – 5 table spoons) and fill up the pressure cooker with water until all the ingredients are covered. Bring the water to boil and close the pressure cooker. Cook for 45 minute
Quantity Served: 5 persons
Preparation Time: 10mins to 20mins
Cooking Time: 30mins to 60 mins
SUMMERSET PORK CASSEROLE
Hua Gu
A bit about the recipe: I love this recipe as it is super easy to prepare. It is suitable to all family and can be enjoyed all year around. It serves as a dinner option, but at the same time it is not too heavy. I still remember using this recipe to entertain my parents-in-law when they visited us after myself and my husband moved to Dublin many years ago.
Meal Type: Dinner
Ingredients:
1 tablespoons oil
450 gram (1 pound) lean pork, cubed or 4 pork chops
1 onion, diced
1 sachet Somerset Pork Casserole (available in Tesco or other supermarket. Schwartz brand)
300 millilitre (1½ pint) water
1 apple, cored and sliced
Directions:
1. Heat oil, brown the pork and onion for 3 to 4 minutes. Transfer to a casserole dish.
2. Preheat the oven to 190 C degrees.
3. Mix water with the sachet content and add to the casserole dish.
4. Cover and cook for 1 hour or until meat is tender. Adding the apple for the last 30 minutes.
5. Serve with sauted potatoes.
Extra Tip: You can also add other vegetables such as carrots in the casserole if preferred.
Quantity Served: 4 persons
Preparation Time: 00 mins to 10 mins
Cooking Time: 1-hour-to-3-hours
MEATBALLS STEWED WITH CHINESE LEAF
Hua Gu
A bit about the recipe: This is our family favourite, and it is also been categorised as a comfort food by my children. Even the making require small bit of effort, it is well worth it. It is especially warming during the windy/cold days.
Meal Type: Dinner
Ingredients:
Meatballs: (makes approx. 40 * 20g meatballs)
700g mince
1 egg
1 table spoon Cornstarch
1 table spoon Chinese cooking wine or dry sherry
1½ tsp salt
1¼ cup water
a few shakes of grounded white pepper
1 table spoon of minced ginger
2 spring onions, chopped into small pieces
Cabbage:
1 Chinese leaf (1 head approx, 700g – 1kg), chopped into bite size pieces
Stock:
2 stock cubes dissolved in water as per instruction or 1L homemade stock
Directions:
- Add all meatball ingredients to a mixing bowl and mix well by hand.
- Shape meatballs and brown them on a frying pan with a little oil. Set aside.
- Remove meatballs, and add a little more oil to the pan and fry 1/3 cabbage until soft. Set aside.
- Heat up the stock in a pot.
- Add the fried cabbage to the heated stock first to serve a cushion for the meatballs, then add meatballs to the pot, after that top the meatballs with the remaining cabbage.
- Bring the pot to boil and simmer for 45 minutes.
- Add 1½ tsp salt and 2Tbsp light soy sauce to taste before serving. Serve with rice.
Extra Tip: The size of the meatballs can be varied to your preference. This dish originally requires the meatball to be giant like the size of a fist. We made them smaller for easy consumption, especially for the kids.
You can also add some glass noodles to the soup 5 minutes before serving. It adds a different dimension to the dish.
Quantity Served: 4 persons
Preparation Time: 30-mins-to-35-mins
Cooking Time: 30-mins-to-60-mins
SWEET AND SOUR SLOW COOKED TURKEY
Jo McKenna
A bit about the recipe: A healthy version of a Chinese Sweet and Sour Dish – I replace the Chicken with Turkey. It’s a really tasty fake-away!
Meal Type: Dinner
Ingredients:
1 kg turkey breast, cubed
30 g cornflower
15 g garlic paste (or 2 cloves)
The peel of two oranges
4 spring onions, chopped
300 ml tomato passata
Juice of two orange
20 g honey
1 tbsp. sriracha flakes/Chilli flakes or paste
50 ml light soy sauce
(Peppers and Pineapple can be added also)
Directions:
Throw every ingredient into the slow cooker and cook on LOW for around 5 to 6 hours.
Extra Tip: if you can, maybe half way through the cooking time, give it a stir – this isn’t essential but good to do if you can. I also often add some sweet bell peppers (all colours) and pineapple chunks to the dish for a bit of variety.
I usually serve with boiled basmati rice (any brand) and some steamed tenderstem broccoli.
Quantity Served: 4 persons
Preparation Time: 00 mins to 15mins
Cooking Time: 4hours to 6 hours
SMOKEY BEEF AND BACON CHILLI
Brendan Lee
A bit about the recipe: Very tasty dished with minimal fuss cooked in a slow cooker. All the family love it and it’s great for sneaking vegetables into younger ones diets. Ideal for the Winter months as it really heats you up and you feel full for hours. Enjoy 🙂
Meal Type: Dinner
Ingredients:
6 smoked bacon medallions
800g stewing beef
1 red onion, chopped
3 garlic cloves, chopped
400g of kidney beans, washed
400g passata
2 tablespoons of tomato puree
1 tbsp chilli powder
1 tbsp cumin
1 tbsp smoked paprika
2 tbsp worchester sauce
Directions:
Cook bacon, garlic and onions for a few mins until cooked and then add to slow cooker
Brown beef in pan and add to slow cooker
Add all remaining ingredients to slow cooker, stir and cover and cook for 4 hours on medium.
Extra Tip:
Very nice with wholegrain rice or as a snack with tortilla chips.
Quantity Served: 6 persons
Preparation Time: 10-mins-to-20-mins
Cooking Time: 3 hours to 6 hours