Wednesday, 21 September 2016

Beef Mulligatawny Soup

This makes about 2 kg so should keep you in lunches for a bit.


  • 1 Onion
  • 2 Carrots, chopped
  • 1 Apple; peeled, cored and chopped
  • 2 tbsp of Olive Oil or Canola Oil
  • 1 tbsp of Plain Flour
  • 3 tsps of Curry Powder
  • 1 to 2 tsp of Hot Chilli Powder
  • About 2 litres of Beef Stock
  • 400g tin of Tinned Tomatoes
  • 250g of cooked Minced Beef
  • 100g of cooked rice
  • Salt and Pepper


Put the oil in a large pan and sauté the onions with the carrots and the apple until soft.

Stir in the curry powder, flour and chilli powder then stir for one minute.

Stir in the stock, tomatoes and seasoning then bring to a rapid simmer. Reduce the heat to low, cover and simmer for approximately 90 minutes.

Liquidize then add the rice and beef.

Increase the heat and simmer for two to three minutes. 

Check the seasoning and serve.

Curry Powder

Saturday, 10 September 2016

Mexican Jerk Chicken

Very simple and easy to make dish. If you want a Russian Roulette feel to it leave some of the peppercorns whole as they pack quite a kick when you eat one! I have used chicken breast for this as the missus is very fussy on her cuts of chicken; if you prefer you can use chicken legs and thighs and cook it on the barbecue. Finishing in the oven to make sure they are cooked through.


  • 450g Chicken Breast
  • 1 tbsp of Allspice
  • 1 tbsp of Black Peppercorns
  • 1/2 tsp on Cinnamon
  • 1/2 tsp Nutmeg
  • 1 tbsp chopped Thyme
  • 1 bunch of Spring Onions
  • 1 tbsp of a smoked chilli sauce (or more if you like it spicy)
  • 1 tbsp Dark Brown Sugar
  • 1 tsp salt
  • 2 tbsp Soy Sauce
  • The juice of 1 Lime


Put everything except the chicken in a food processer and process until quite smooth. 

Cut the chicken into bite sized pieces and place in a freezer/food bag (or bowl). Add the sauce and work it into the chicken. Seal the bag/bowl and leave to stand (preferably overnight but for at least a couple of hours).

Heat a griddle pan and cook until it begins to look quite caramelised and is hot all the way through.

I recommend serviving with some salad and Mexican Patatas Bravas

As usual I forgot to take a picture so here is one robbed from the internet
looks pretty similar though!

Mexican Patatas Bravas

Little roast potatoes with chilli sauce. Lovely!


  • 500g White Potatoes
  • 2 tbsp of Smoked Chilli Sauce
  • 2 tbsp Olive Oil
  • 3 cloves of Garlic
  • Grated Parmesan
  • 1 sprig of fresh Rosemary
  • Finely chopped Parsley
  • Sea Salt
  • Black Pepper


Wash and cut the potatoes into bite size pieces (peeling optional). Put them in a bowl and cover with boiling water. Leave for 15 minutes. This is probably a good time to put the oven on (200°C).

Drain the water and remove excess water with kitchen roll. Add the leaves from the rosemary, crushed garlic and finally some salt and pepper to taste. Toss with the oil and put on a baking tray. Cook for about 45 minutes.

Serve covered with a dollop of chilli sauce, some finely chopped parsley and a generous sprinkle of parmesan.

It burns....