Thursday, May 27, 2010

A mexican ragu (via Hugh Fearnley-Whittingstall's Meat Book). Olives and raisins and all things nice. Try it as a refreshing change to a tomato-rich herby bolognese.

250g minced beef
250g minced pork
1 tablespoon wine or cider vinegar
1/4 teaspoon salt
1/2 teaspoon sugar
black pepper
1 tablespoon olive oil
1 finely chopped onion
1 finely chopped red pepper
1 or 2 fresh chillies
50g raisins
50g stoned green olives (pimento-stuffed for preference), finely chopped
250ml beef stock
135ml chopped tomatoes or a tube of tomato puree



Put the meats in a large bowl and season with the vinegar, salt, sugar and pepper, mixing well together. Leave to stand.



Heat the oil in a large pan and sweat the onion, garlic, red (or orange) pepper and chilli for about 10 minutes until the onion is soft and lightly browned.

Add the meat to the pan and cook hard until well browned all over.

Add the rest of the ingredients (and 50g flaked almonds, if you wish) and mix well. Bring to a very gentle simmer and cook, partly covered, for about an hour, stirring occasionally. Add a little water if mixture is looking dry, but don't let it be too saucy.

Be sure to make enough that you have some to put aside for a day or so and gently reheat. Serve with whatever you fancy .. soft tortillas, guacamole, salsa, sour cream and grated cheese or rice, or potatoes or pasta or bread and butter; it is all good.

Monday, May 17, 2010




I made these: Bittersweet Biscotti (or so i named them) with walnut, spice & white chocolate. They are gluten-free, which makes them a little crumbly but the chilli hit is slow and luscious in combination with the darkest, bitterest chocolate that i had in the cupboard.

The original recipe came from here, but i adjusted with a little less gluten-free flour, walnuts instead of almonds and a majority of dark 70% chocolate, with white chocolate chips for contrast.





Oh, and i also made this: Rick Stein's Fennel Sausages with lemony potatoes and bay. Delicious.