Chilli Burritos


So this is a really great way of using left over Chilli and rice and turning it into another meal.

Just grab a wrap, warm it in the microwave for a couple of seconds and start piling it up with rice, chilli, spring onion, avocado, tomatoes, and grated cheese. Roll the wrap up in to a burrito and secure with some foil to keep the filling in place – this is particularly useful for little ones – and enjoy!




Slow cooker chilli con carne


So the best thing about this chilli is that it’s cooked in a slow cooker and there’s no need to brown any mince or onions, I just put everything in a slow cooker raw and leave it to stew all day and that’s it. The second good thing about making a chilli is that is that I use all the left overs to make Burritos for the next day’s meal so I get two meals for very little effort. I will write up the burritos recipe on tomorrow blog so come back and have a look for that.

For the chilli get your slow cooker out and add 500g of mince beef, one diced onion, one tin of kidney beans, one tin of chick peas (I use the full size tins but you can use half size tins of you prefer), one tin of plum tomatoes, one table spoon of tomato puree, one teaspoon of dried chilli flakes (or to your taste), two teaspoons of dried cumin seeds, one teaspoon of paprika, one teaspoon of marjoram if you have it and two cloves of crushed garlic. Give everything a good stir and then cook in the slow cooker all day – I have been know to get this on the night before and slow cook it on low for 24 hours and this tastes incredible. There is something about a chilli that makes it taste better the longer it cooks!

When you’re ready to serve, dish it up with some boiled rice and Doritos!



Polpetti Conchiglioni – aka meatballs and pasta


Meatballs is definitely up there as one of my favourite dishes and I think most people would agree with me.

With this recipe I make the sauce from scratch too but trust me, it’s the simplest of sauces and the taste difference is well worth the extra minute it will take

First make the meatballs by mixing together a 500g pack of mince meat with (roughly) 2 teaspoons of dried basil, 2 teaspoons of dried parsley and 2 tablespoons of grated parmesan and season with salt and pepper. Make up into meatballs, this mixture should make approximately 25 meatballs

Next fry the meatballs on a medium to high heat until browned all over then remove from the pan and set aside whilst you make the sauce.

In a food processor blitz 6 ripe tomatoes with 1-2 cloves of garlic, half an onion and a handful of basil leaves (if you don’t have any fresh, just use a large heaped teaspoon of dried basil but you can mix that in after you’ve blended the ingredients) and that’s the sauce prepped

Once blitzed pour out in to the frying pan that you used to cook the meatballs and add a dollop of tomato puree and another 2 teaspoons of grated parmesan, mix and bring to the boil then simmer for 5 minutes, next add the meatballs, mix them in the sauce and cook for a further 10 minutes whilst you cook some pasta.

Serve with a large glass of wine and some crusty bread to mop up all the lovely sauce



Chilli Beef


You can make this as hot as you like, in hindsight I perhaps should have made it a little milder given poor Sammy started panting like a puppy and trying to scratch his tongue! Ooops

Cut a large rump steak into thin strips (tip – as mine came from the freezer I did it when it was still a little bit frozen in order to get the strips really thin) and put the strips in a marinade of oil (groundnut if you have any), 2-3 garlic cloves, a sprinkling of dried chilli flakes and a good dash of soy sauce. Mix, cover and leave for as long as you can

Make some rice, stir fry your choice of veg and when ready just flash fry the beef including any remaining marinade in a hot frying pan for 1 minute max!