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Otago Farmers Market Mobile Kitchen Menu – 28/09/2013

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Yes I’m back and the Port Chalmers Seafood Festival was fantastic and great to see so many seafood lovers out there!

On the menu today we have Cos lettuce back and I will be making the mighty classic Caesar Salad.  This salad comprises of a few components and a bit of preparation but worth all the effort.  I am also going to show you yet another great dish with Savoy Cabbage and this one I created at the café (Delicacy) when thinking of what to put with pasta.  The combination of the sweet, crisp cabbage, creamy ricotta and warming pasta works so, so well.

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Wild garlic is in season and it can be used in so many ways ( just mind where you forage it from)! Leeks are still widely available and they team up really well with the fresh pungent garlic and they are going to make delicious little fritters.

I am also experimenting a bit with Ocho’s chocolate nibs which when eaten on their own they can be a bit dark and bitter, but when combined in a dish they come alive.  Today I whipped them through coffee and brown sugar enhanced meringues. 

Have a great day and do drop by the mobile kitchen and say hi. 

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SILK HANDKERCHIEFS, SAVOY CABBAGE AND RICOTTA

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This dish happened by chance up at the café as I had just got word from the grower that savoy cabbages were in season.  Combining this fresh crisp vegetable with creamy ricotta and warming pasta works so well.  You can add bacon if you want mix it up a bit.

Serves 4

200g fresh ricotta

1 clove garlic

2 sprigs fresh thyme, removed from stalk

½ lemon, zest only

2 Tbsp freshly grated parmesan cheese

Sea salt flakes and freshly ground pepper

2 Tbsp extra virgin olive oil

400g fresh lasagne sheets, torn into rough squares

1 savoy cabbage (500g)

Freshly grated parmesan cheese for serving

Method

Bring a large deep pot of heavily salted water to the boil.

Meanwhile make the ricotta paste. Squash the garlic clove and add the thyme leaves and chop together so the two combine and the garlic is almost to a paste. Add to a bowl along with the ricotta, lemon zest, parmesan and olive oil, season lightly with salt and pepper and mix well to combine. Set aside.

To prepare the cabbage, remove any tough outer leaves and discard, cut the cabbage in half and remove tough centre core.  Cut the cabbage into large 4-5cm square pieces, set aside.

When the pot of water is boiling start by adding the pasta pieces.  I suggest that you read the label about cooking time but if the pasta is fresh it should only take a couple of minutes.  Stir the pasta to prevent sticking and to keep it moving.  After 1 ½ minutes add the cabbage and stir to combine.  Allow to cook for a further 2 minutes or until just tender.  Drain the cabbage and pasta but keep aside ½ cup of cooking liquor.

Place the cooked pasta and cabbage into a large bowl and add the ricotta and 2 tablespoons of the cooking water.  Season with salt and pepper and a few gratings of parmesan cheese, stir lightly to combine.  If the pasta is looking dry add another 1-2 tablespoons of water and stir again, you are wanting the ricotta to loosen up and to lightly coat the pasta and cabbage.  Taste and adjust seasoning and parmesan cheese if needed.

Either served in individual bowls or in one large bowl in middle of table. Always serve with plenty of fresh parmesan cheese.

CLASSIC CEASAR SALAD

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When it comes to classic salads like this one, you just have to do it right and it all starts with crisp lettuce and it must be Cos, the dressing must be anchovy based and a handful of crunchy croutons add texture, bacon adds a smokiness and sharp shavings of parmesan complete it! Perfect!

Serves 2

SALAD

4 slices streaky bacon

2 slices day old bread, sour dough or ciabatta, torn into bite sized pieces

2 heads cos (romaine) lettuce, based removed and leaves separated and torn in half

150g parmesan, half finely grated and half shaved using a peeler

2 free-range eggs, boiled to your liking (soft is better)

4-6 anchovy fillets (optional)

CAESAR DRESSING

1 clove garlic, peeled

2 egg yolks

2 tsp lemon juice or white wine vinegar

2 tsp dijon mustard

4 anchovy fillets

3 tsp Worcestershire sauce

1 cup rice bran or vegetable oil

Method

This salad requires a bit of preparation beforehand but it is worth the effort.

Begin by preheating the grill of your oven to hot.

Line a baking tray with greaseproof paper and lay the bacon in single layer.  Grill until crisp and golden on both sides (about 5 minutes) Remove the bacon and set aside to cool.  Using the same tray place the torn bread croutons and toss in the bacon fat.  Lower the oven rack and grill gently until the bread is golden, crisp and has dried out a little.  Remove and cool.

To soft boil your eggs, place a deep suitable sized pot on with enough water to generously cover the eggs.  When the water is boiling add the eggs carefully and set timer to 4.30 minutes. When the water returns to the boil start timer.  Once the time is up remove immediately and run cold water over them to cool. Drain and peel. Set aside.

Dressing – put the yolks, garlic, mustard, lemon juice or vinegar, anchovies, and Worcestershire sauce into either a food processor bowl or use a hand blender and blend until thick and combined.  Add oil, drop by drop whilst whisking until it thickens and stabilises, continue until all the oil is used. Taste and add a little ground pepper and salt if necessary.

To assemble – Place the leaves, ½ the croutons, ½ the parmesan cheese, and ½ the dressing together in a large bowl.  Toss lightly to combine if salad is looking too dry add more dressing.  Place onto large platter or individual plates, scatter over remaining croutons, bacon, anchovy fillets and cut egg in half and place onto salad, grate over more parmesan and sprinkle over shavings.

Eat immediately or the lettuce will wilt.

LEEK AND WILD GARLIC FRITTERS

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Wild garlic is flourishing at the moment with a little foraging it adds a wonderful fresh note for this time of the year!

Serves 4

250g leeks, finely sliced, use green parts too

6 wild garlic leaves, finely shredded

30g butter

3-4 eggs, beaten

125g ricotta or cottage cheese

25 g freshly grated parmesan cheese

salt + pepper

Method

Melt the butter in a small to medium frying pan. Add the leeks and gently cook for 8-10 mins, until soft.

Add the wild garlic leaves and cook for another 2 mins. Mix the beaten egg with the ricotta or cottage cheese add the leeks and combine. Season with salt and pepper and drop generous spoonfuls of mixture into moderately hot pan with the melted butter.

Cook for 2-3 mins then carefully flip and continue on other side. Keep warm in oven and continue until all the mixture is used up.

Served with squeeze of fresh lemon.

COCOA NIB MERINGUES

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MAKES 6 Large

3 large egg whites (85g)

70g brown sugar

125g white sugar

2 tsp cocoa nibs

1 tsp  instant coffee granules

1 tsp cocoa for dusting

Fresh nutmeg for dusting

Method

Preheat oven to 110C

Line a baking tray with greaseproof paper

Place a medium saucepan of water over gentle heat and bring to a simmer.  Place egg whites, both sugars in a heatproof bowl (I use my bowl from my mixer saves mucking about), ensuring it doesn’t come into direct contact with water.  Add the coffee and stir to break up the egg whites and mix in the sugar.

Heat for approximately five minutes or until a thermometer reaches 40C

Remove from the heat and place onto your mixer with whisk attachment and whisk until the mixture has cooled (approx 8 minutes). Fold through the freshly grated nutmeg and cocoa nibs.

Using a dessert spoon place large dollops of mixture upright on the tray.  I like to have mixture sticking up I places so when it cooks it will have pointy and crisp parts to them. Dust with cocoa and place into preheated oven.

Cook for approximately 1 hour, then turn oven off and leave door closed until oven has gone cold.  They will last in air tight container for 2-3 days.

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ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR OUTSTANDING PRODUCE.

OCOHO CHOCOLATE – chocolate nibs

SUNRISE BAKERY – fresh baked goods

JANE FIELD HYDROPONICS AND PEONIES – cos lettuce

BRYDONE ORGANICS – savoy cabbage

MCARHURS BERRY FARM – leeks

COCOA NIB MERINGUES

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Ocho chocolate (our very own chocolatier) has bags of nibs which are the cocoa beans finely chopped.  They add a deep, dark, intense chocolate/cocoa flavour and work perfectly in these crisp floaty meringues.

MAKES 6-8 Large

3 large egg whites (85g)

70g brown sugar

125g white sugar

2 tsp cocoa nibs

1 tsp  instant coffee granules

1 tsp cocoa for dusting

Fresh nutmeg for dusting

Method

Preheat oven to 110C

Line a baking tray with greaseproof paper

Place a medium saucepan of water over gentle heat and bring to a simmer.  Place egg whites, both sugars in a heatproof bowl (I use my bowl from my mixer saves mucking about), ensuring it doesn’t come into direct contact with water.  Add the coffee and stir to break up the egg whites and mix in the sugar.

Heat for approximately five minutes or until a thermometer reaches 40C

Remove from the heat and place onto your mixer with whisk attachment and whisk until the mixture has cooled (approx 8 minutes). Fold through the freshly grated nutmeg and cocoa nibs.

Using a dessert spoon place large dollops of mixture upright on the tray.  I like to have mixture sticking up I places so when it cooks it will have pointy and crisp parts to them. Dust with cocoa and place into preheated oven.

Cook for approximately 1 hour, then turn oven off and leave door closed until oven has gone cold.  They will last in air tight container for 2-3 days.

 

CLASSIC CEASAR SALAD

IMG_5497 (640x427)

When it comes to classic salads like this one, you just have to do it right and it all starts with crisp lettuce and it must be Cos, the dressing must be anchovy based and a handful of crunchy croutons add texture, bacon adds a smokiness and sharp shavings of parmesan complete it! Perfect!

Serves 2

SALAD

4 slices streaky bacon

2 slices day old bread, sour dough or ciabatta, torn into bite sized pieces

2 heads cos (romaine) lettuce, based removed and leaves separated and torn in half

150g parmesan, half finely grated and half shaved using a peeler

2 free-range eggs, boiled to your liking (soft is better)

4-6 anchovy fillets (optional)

CAESAR DRESSING

1 clove garlic, peeled

2 egg yolks

2 tsp lemon juice or white wine vinegar

2 tsp dijon mustard

4 anchovy fillets

3 tsp Worcestershire sauce

1 cup rice bran or vegetable oil

Method

This salad requires a bit of preparation beforehand but it is worth the effort.

Begin by preheating the grill of your oven to hot.

Line a baking tray with greaseproof paper and lay the bacon in single layer.  Grill until crisp and golden on both sides (about 5 minutes) Remove the bacon and set aside to cool.  Using the same tray place the torn bread croutons and toss in the bacon fat.  Lower the oven rack and grill gently until the bread is golden, crisp and has dried out a little.  Remove and cool.

To soft boil your eggs, place a deep suitable sized pot on with enough water to generously cover the eggs.  When the water is boiling add the eggs carefully and set timer to 4.30 minutes. When the water returns to the boil start timer.  Once the time is up remove immediately and run cold water over them to cool. Drain and peel. Set aside.

Dressing – put the yolks, garlic, mustard, lemon juice or vinegar, anchovies, and Worcestershire sauce into either a food processor bowl or use a hand blender and blend until thick and combined.  Add oil, drop by drop whilst whisking until it thickens and stabilises, continue until all the oil is used. Taste and add a little ground pepper and salt if necessary.

To assemble – Place the leaves, ½ the croutons, ½ the parmesan cheese, and ½ the dressing together in a large bowl.  Toss lightly to combine if salad is looking too dry add more dressing.  Place onto large platter or individual plates, scatter over remaining croutons, bacon, anchovy fillets and cut egg in half and place onto salad, grate over more parmesan and sprinkle over shavings.

Eat immediately or the lettuce will wilt.

LEEK AND WILD GARLIC FRITTERS

Wild garlic

Wild garlic is flourishing at the moment with a little foraging it adds a wonderful fresh note for this time of the year!

Serves 4

250g leeks, finely sliced, use green parts too

6 wild garlic leaves, finely shredded

30g butter

3-4 eggs, beaten

125g ricotta or cottage cheese

25 g freshly grated parmesan cheese

salt + pepper

Method

Melt the butter in a small to medium frying pan. Add the leeks and gently cook for 8-10 mins, until soft.

Add the wild garlic leaves and cook for another 2 mins. Mix the beaten egg with the ricotta or cottage cheese add the leeks and combine. Season with salt and pepper and drop generous spoonfuls of mixture into moderately hot pan with the melted butter.

Cook for 2-3 mins then carefully flip and continue on other side. Keep warm in oven and continue until all the mixture is used up.

Served with squeeze of fresh lemon.

 

 

 

SILK HANDKERCHIEFS, SAVOY CABBAGE AND RICOTTA

IMG_5508 (640x374)

This dish happened by chance up at the café as I had just got word from the grower that savoy cabbages were in season.  Combining this fresh crisp vegetable with creamy ricotta and warming pasta works so well.  You can add bacon if you want mix it up a bit.

Serves 4

200g fresh ricotta

1 clove garlic

2 sprigs fresh thyme, removed from stalk

½ lemon, zest only

2 Tbsp freshly grated parmesan cheese

Sea salt flakes and freshly ground pepper

2 Tbsp extra virgin olive oil

400g fresh lasagne sheets, torn into rough squares

1 savoy cabbage (500g)

Freshly grated parmesan cheese for serving

Method

Bring a large deep pot of heavily salted water to the boil.

Meanwhile make the ricotta paste. Squash the garlic clove and add the thyme leaves and chop together so the two combine and the garlic is almost to a paste. Add to a bowl along with the ricotta, lemon zest, parmesan and olive oil, season lightly with salt and pepper and mix well to combine. Set aside.

To prepare the cabbage, remove any tough outer leaves and discard, cut the cabbage in half and remove tough centre core.  Cut the cabbage into large 4-5cm square pieces, set aside.

When the pot of water is boiling start by adding the pasta pieces.  I suggest that you read the label about cooking time but if the pasta is fresh it should only take a couple of minutes.  Stir the pasta to prevent sticking and to keep it moving.  After 1 ½ minutes add the cabbage and stir to combine.  Allow to cook for a further 2 minutes or until just tender.  Drain the cabbage and pasta but keep aside ½ cup of cooking liquor.

Place the cooked pasta and cabbage into a large bowl and add the ricotta and 2 tablespoons of the cooking water.  Season with salt and pepper and a few gratings of parmesan cheese, stir lightly to combine.  If the pasta is looking dry add another 1-2 tablespoons of water and stir again, you are wanting the ricotta to loosen up and to lightly coat the pasta and cabbage.  Taste and adjust seasoning and parmesan cheese if needed.

Either served in individual bowls or in one large bowl in middle of table. Always serve with plenty of fresh parmesan cheese.

 

Otago Farmers Market Mobile Kitchen Menu – 13/09/2013

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When you are handed a bag of deep dark, 70% locally made chocolate from Ocha and then you talk aged beef with Johnny from Organicland you start imagining dishes and combinations that would work.  This week I thought a large bowl of chilli beef finished with chocolate and a generous spoonful of sour cream I got excited.

Also Labne (strained yoghurt) is served alongside seasonal vegetables adds a new twist to dip.  Good old fashioned cauliflower is turned into creamy spiced soup and for breakfast why not bake some eggs or as the French would say oeufs en cocotte.  And to make soliders I will be using Gilberts Fine Foods bread for dunking.

Have a great weekend!

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CHILLI CHOCOLATE BEEF

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This dish combines aged organic beef from Organicland and deep mysterious Dunedin made OCHA chocolate.  Amazing.

Serves 4-6

600-800g minced beef

salt and freshly ground black pepper

2 medium onions, diced

5 garlic cloves, halved

3 tinned chipotle peppers in adobo, chopped (if possible) or 1 Tbsp good quality smoked paprika and 1 -2 tsp chilli powder

1 jalapeno, chopped (or green hot chilli) jar variety will work also

1 425g can whole tomatoes

2 Tbsp ground coriander

1 Tbsp ground cumin

1 Tbsp sweet paprika

1 Tbsp dried oregano

1/4 tsp ground cinnamon

1 tsp sugar

2x 425g tins kidney beans, drained and rinsed

1 – 2 Tbsp grated unsweetened chocolate

3 cups grated Cheddar, for serving

12- crisp lettuce leaves

Sour cream (optional)

Method

Heat a large pot to hot and add the oil, add the minced beef breaking it up as you go.  Allow to colour up and continue to mix it so that the minced meat breaks up.  Add the onions, garlic, spices, chipotles, and jalapeno (if using). Crush the tomatoes and add to the pot along with the tomato paste. Simmer until the meat is tender and the flavour has deepened, about 30 minutes. As it cooks down, add more water if necessary.

Add the next layer of flavour by stirring in the beans. Season with salt and pepper and simmer for another 15 minutes, stirring occasionally. Partially cover the pot so the steam does not get trapped under the lid and drip down into the chili making it watery. In the last 5 minutes of cooking, stir in the grated chocolate.

Garnish each serving with grated Cheddar, crisp lettuce leaves and generous blob of sour cream.  You can certainly add tortillas or tacos if desired.

SPICED CAULIFLOWER SOUP

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Serves 4

1 onion, finely sliced

2cm piece ginger, grated

1 green chilli, sliced

1 garlic clove, crushed

large head cauliflower, broken into florets

1tsp ground cumin

2 tsp ground coriander

4  cardamom pods, split and seeds crushed

1 tsp ground turmeric

450ml chicken or vegetable stock

4 Tbsp natural yogurt

2 Tbsp ground almonds

1 tsp garam masal

Method

Heat 2 tsp oil in a pan then cook the onions with a pinch of salt until really softened and golden, about 10 minutes.

Add the ginger, chilli and garlic and cook for another few minutes until fragrant add the cauliflower, and spices then cook stirring for 2-3 minutes. Add the stock, cover then simmer for 20 minutes Blen until smooth.  Stir together the yoghurt and almonds then add to the pan. Add the garam masala and simmer for 5 minutes before serving.

 

LABNE WITH SEASONAL VEGETABLES

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This is a great way to bring a bit of freshness and variety to your table or dinner party. Feel free to mix up the vegetables as you may have different vegetables on hand.

Serves 6-8

3 carrots, peeled & cut into batons, great either raw or lightly cooked

12 yams, scrubbed and either roasted or boiled until tender

4 small waxy potatoes, boiled or baked whole until tender, cut into wedges or rounds

2 medium beetroot, roasted in foil, then peeled & cut into wedges

1 broccoli, blanched for 1 minute, refreshed

1 cup cauliflower, cut into florets

FOR THE LABNE

500 g plain unsweetened yogurt

big pinch of salt

2 Tbsp extra virgin olive oil

1 Tbsp chopped parsley

2 sprigs fresh thyme, finely chopped

Method

Firstly make the labne (strained yoghurt) I allow a good day in advance to strain yoghurt.  The idea behind this is to remove any excess moisture and to create a thick creamy paste which holds together. Place the yoghurt in a bowl and add a pinch of salt. Stir to combine and place in the center of clean piece of muslin or a suitable cloth which will allow the liquid to filter through, wrap into a ball and secure tightly with string. This now needs to hang – I used a chopstick, which fitted over a deep bowl or tie it to the shelves in your fridge.

Remove the strained cheese (labne) from the cloth, which will be thick, and put it into a bowl. Discard the whey liquid.  Fold through the fresh herbs and drizzle with extra virgin olive oil and a pinch of sea salt. Set aside in the fridge until required.

To assemble: I use either a large platter or clean wooden board to present this vegetable medley.

Scatter the vegetables over the platter so that some are in clumps, some are scattered and some are placed so that they add bursts of colour (beetroot is great for this) and the flavour adds a wonderful contrast. Spoon the herbed labne directly onto the vegetables so that you can easily access it around the platter, and a last sprinkle of sea salt flakes to finish it off.

Warm pitas add a lovely addition to this delightful platter.

 

BAKED EGGS

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Free-range or organic eggs are the only option for  a dish like this as the quality of the egg is vital!

Serves 4

2½ Tbsp butter

2 ½ tsp freshly chopped thyme leaves

8 eggs, preferably free-range or organic

4 Tbsp cream

sea salt flakes and freshly ground black pepper

Method

Preheat the oven to 180C

Rub the inside of 4 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins. Add 2 eggs to each, season with salt and pepper. Place the ramekins in a baking dish, spoon over 1 Tbsp cream per ramekin and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven. Bake eggs for 15 minutes, or until set and golden on top. Eat and enjoy!

 

ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASTIC PRODUCE

GILBERTS FINE FOODS – FRESHLY BAKED GOODS

SPECKLED HEN – FREE-RANGE EGGS

GODDARDS – CAULIFLOWER AND BROCCOLI

ORGANICLAND – ORAGANIC MINCED BEEF

OCHA – CHOCOLATE

KAKANUI TASTY TREATS – JERSEY BENNE POTATOES

MCARTHURS – BEETROOT AND CARROTS

 

 

BAKED EGGS

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Serves 4

2½ Tbsp butter

2 ½ tsp freshly chopped thyme leaves

8 eggs, preferably free-range or organic

4 Tbsp cream

sea salt flakes and freshly ground black pepper

Method

Preheat the oven to 180C

Rub the inside of 4 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins. Add 2 eggs to each, season with salt and pepper. Place the ramekins in a baking dish, spoon over 1 Tbsp cream per ramekin and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven. Bake eggs for 15 minutes, or until set and golden on top. Eat and enjoy!

SPICED CAULIFLOWER SOUP

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Serves 4

1 onion, finely sliced

2cm piece ginger, grated

1 green chilli, sliced

1 garlic clove, crushed

large head cauliflower, broken into florets

1tsp ground cumin

2 tsp ground coriander

4  cardamom pods, split and seeds crushed

1 tsp ground turmeric

450ml chicken or vegetable stock

4 Tbsp natural yogurt

2 Tbsp ground almonds

1 tsp garam masal

Method

Heat 2 tsp oil in a pan then cook the onions with a pinch of salt until really softened and golden, about 10 minutes.

Add the ginger, chilli and garlic and cook for another few minutes until fragrant add the cauliflower, and spices then cook stirring for 2-3 minutes. Add the stock, cover then simmer for 20 minutes Blen until smooth.  Stir together the yoghurt and almonds then add to the pan. Add the garam masala and simmer for 5 minutes before serving.

 

LABNE WITH SEASONAL VEGETABLES

labne with seasonal veg (607x640)

This is a great way to bring a bit of freshness and variety to your table or dinner party. Feel free to mix up the vegetables as you may have different vegetables on hand.

Serves 6-8

3 carrots, peeled & cut into batons, great either raw or lightly cooked

12 yams, scrubbed and either roasted or boiled until tender

4 small waxy potatoes, boiled or baked whole until tender, cut into wedges or rounds

2 medium beetroot, roasted in foil, then peeled & cut into wedges

1 broccoli, blanched for 1 minute, refreshed

1 cup cauliflower, cut into florets

FOR THE LABNE

500 g plain unsweetened yogurt

big pinch of salt

2 Tbsp extra virgin olive oil

1 Tbsp chopped parsley

2 sprigs fresh thyme, finely chopped

Method

Firstly make the labne (strained yoghurt) I allow a good day in advance to strain yoghurt.  The idea behind this is to remove any excess moisture and to create a thick creamy paste which holds together. Place the yoghurt in a bowl and add a pinch of salt. Stir to combine and place in the center of clean piece of muslin or a suitable cloth which will allow the liquid to filter through, wrap into a ball and secure tightly with string. This now needs to hang – I used a chopstick, which fitted over a deep bowl or tie it to the shelves in your fridge.

Remove the strained cheese (labne) from the cloth, which will be thick, and put it into a bowl. Discard the whey liquid.  Fold through the fresh herbs and drizzle with extra virgin olive oil and a pinch of sea salt. Set aside in the fridge until required.

To assemble: I use either a large platter or clean wooden board to present this vegetable medley.

Scatter the vegetables over the platter so that some are in clumps, some are scattered and some are placed so that they add bursts of colour (beetroot is great for this) and the flavour adds a wonderful contrast. Spoon the herbed labne directly onto the vegetables so that you can easily access it around the platter, and a last sprinkle of sea salt flakes to finish it off.

Warm pitas add a lovely addition to this delightful platter.

CHILLI CHOCOLATE BEEF

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JOHN – ORGANICLAND MEATS – aged beef

Serves 4-6

600-800g minced beef

salt and freshly ground black pepper

2 medium onions, diced

5 garlic cloves, halved

3 tinned chipotle peppers in adobo, chopped (if possible) or 1 Tbsp good quality smoked paprika and 1 -2 tsp chilli powder

1 jalapeno, chopped (or green hot chilli) jar variety will work also

1 425g can whole tomatoes

2 Tbsp ground coriander

1 Tbsp ground cumin

1 Tbsp sweet paprika

1 Tbsp dried oregano

1/4 tsp ground cinnamon

1 tsp sugar

2x 425g tins kidney beans, drained and rinsed

1 – 2 Tbsp grated unsweetened chocolate

3 cups grated Cheddar, for serving

12- crisp lettuce leaves

Sour cream (optional)

Method

Heat a large pot to hot and add the oil, add the minced beef breaking it up as you go.  Allow to colour up and continue to mix it so that the minced meat breaks up.  Add the onions, garlic, spices, chipotles, and jalapeno (if using). Crush the tomatoes and add to the pot along with the tomato paste. Simmer until the meat is tender and the flavour has deepened, about 30 minutes. As it cooks down, add more water if necessary.

Add the next layer of flavour by stirring in the beans. Season with salt and pepper and simmer for another 15 minutes, stirring occasionally. Partially cover the pot so the steam does not get trapped under the lid and drip down into the chili making it watery. In the last 5 minutes of cooking, stir in the grated chocolate.

Garnish each serving with grated Cheddar, crisp lettuce leaves and generous blob of sour cream.  You can certainly add tortillas or tacos if desired.