CHICKEN CACCIATORA
8 chicken thighs
400g tin tomato's
tablespoon organic tomato puree
olive oil
1 medium onion, chopped
2 cloves garlic chopped
1 dessert spoon fresh rosemary
few sprigs of rosemary
175 ml white wine
2 tbs white wine vinegar
1. season and saute the chicken thighs in the Olive oil until golden on all sides then remove.
2. add onions, garlic and rosemary to the pan and saute for 5 Min's then return the chicken.
3. pour the tin tomato's, tomato puree, white wine & white wine vinegar and stir well.
4. add sprigs of rosemary cover and lower heat to the lowest setting and leave for 40 minutes stirring occasionally.
serve with boiled new potato's and vegetables
BEER CUPCAKES
For The Cake
1 cup Guinness
4oz plus 1 tbs, unsalted butter
3/4 cup unsweetened cocoa
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tbs vanilla extract
2 cups flour
2 1/2 tsp baking soda
For The Glaze
8 oz cream cheese
1 1/4 cups confectioners’ sugar
1/3 cup milk
Preheat oven to 350; butter a muffin tin.
1: Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar.
2: In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter.
3: Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.
4: Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled cupcakes.
*To create a thinner glaze, use a tablespoon or two more milk; for a topping more akin to icing, use less milk, and perhaps more sugar. In either case, add a little sugar or milk at a time, mix, and check for desired consistency.
CHILI CON CARNE
1 medium onion
1 clove garlic,
1 clove garlic,
Olive oil
2 level teaspoons hot chili powder
1 heaped teaspoon ground cumin
Sea salt and freshly ground black pepper
1 pound (455 grams) chuck or ground Beef
7 ounces (200 grams) sun-dried tomatoes in olive oil
1 fresh red chili, deseeded and finely chopped
2 (14oz) cans chopped tomatoes (400 grams) 1/2 stick cinnamon 5 ounces water
1 (14oz) can red kidney beans, drained
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1: preheat the oven to 300 degrees F (150 degrees C).
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1: preheat the oven to 300 degrees F (150 degrees C).
2: Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning.
3: Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
4: Place the sun-dried tomatoes and chile in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.
5: Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
6: Add the red kidney beans 30 minutes before the end of cooking time. If you are going to heat up the chilli at a later time, add the kidney beans when re-heating only.