Category: Recipes

1. Put the oil, onions and garlic (and green peppers if using) in the stock pot over a medium high heat and saute until softened. Remove from the pan and set aside.

2. Put the beef mince in the pot and brown thoroughly. Add the onions and garlic to the mince and stir.

3. Add all of the dry spices and the stock cubes and stir thoroughly.

4. Add the vinegar, chopped tomatoes and tomato paste. Rinse the cans of tomato with a bit of water in each can and combine to make one can full of water. Add to the chilli and stir.

5. Drain the beans in a colander and rinse. Add the beans (and the jalapeños if using) to the chilli and mix thoroughly.

6. Simmer the chilli over a medium low heat for 30 minutes stirring occasionally.

7. Serve in bowls with a large dollop of sour cream on top.

1. Dissolve the vegetable stock cube or gel in the cup of boiling water. Set aside.

2. Combine all the dry ingredients and set aside.

3. Chop your tomatoes into 1cm cubes and set aside.

4. Roughly chop your onions into large pieces. Set aside.

5. Cut up your chicken breast into large (2-3cm) cubes. Lightly brown the chicken in 1 tbsp each of rapeseed oil and butter in a large, deep saute pan over medium heat. Remove from the pan and set aside.

6. Add the remaining oil to the pan saute the ginger for about 2 minutes. Add the onions and saute until the onions until not quite translucent. Add the garlic and saute a further minute.

7. Add the chicken back into your pan and sprinkle the dry ingredients over it and stir until well combined.

8. Add the tomatoes, tomato paste and the vegetable stock to the pan. Stir to combine well.

9. Simmer over a medium low heat for about 30 minutes or until the tomato begins to break down. Add the remaining butter and stir until melted and combined.

10. Serve with basmati rice and naan bread.

Bravas sauce

1. Pour half of the olive oil in a small pan over medium heat.  Once the oil has heated, add the garlic and grated onion.  Saute for about five minutes.

2. Add the remaining ingredients except for the passata and chicken stock.  Bring together and simmer for a couple of minutes.

3. Whisk in the passata.  Once fully incorporated, whisk in the chicken stock.

4. Simmer for 30 minutes.  Stir the potato starch into 1 tbsp of cold water. Slowly add the starch to the sauce while whisking constantly.  Simmer for a few minutes until the desired thickness is reach. 

5. Pour the sauce through a fine sieve over a heat-proof bowl.  You’ll need to do this a bit at a time, stirring the sauce in the sieve to push it through.  Empty the sieve of any bits with each filling.

6. Set the sauce aside — on to the potatoes!

Potatoes

1. Cut your potatoes into large chunks — it's easier to cook them this way and cut them smaller after the pre-cook.

2. Put the potatoes in a pan with cold water and a few pinches of salt.  Bring to a boil and cook until a fork goes into the potato with a bit of resistence – usually around 10 minutes.  You don't want to over cook them as you will be frying them later and they will fall apart if overcooked.

3. Drain the potatoes in a colander and run them under cold water to stop them cooking.  Set aside to cool.

4. Once cooled (and just before you’re ready to fry them, chop into 2 cm pieces.  (cut small ones into four pieces — larger once chop up more)

5. Put your oil into a deep pan or wok (mine was 28cm across) and bring up to temperature – that's 325° F or 160° C.  Add your potatoes in small batches and fry until golden brown and crispy.

6. Drain on a cooling rack set over a baking sheet lined with kitchen roll (paper towels).

7. When ready to serve, put into a tapas bowl and drizzle with warm bravas sauce.  Sprinkle with a bit of smoked paprika and serve.