Beef Pepperpot

Ingredients
750g Beef (cubed)
2 Tablespoons Flour
1 Teaspoon Paprika
12 Shallots
125g Button Mushrooms
1 Clove Garlic (crushed)
200g Can Chopped Tomatoes
450ml Beef Stock
1 Red Pepper (de seeded and chopped into 1 cm strips)
1 Green Pepper (de seeded and chopped into 1 cm strips)
Salt and Pepper
Rice to serve (cooked according to instructions)
Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Casserole Dish
1 Large Frying Pan
1 Garlic Press
1 Mixing Bowl
1 Wooden Spoon
1 Spatula

The Good Bit

1. Pre heat your oven to 160c 325f or gas 3. Mix together the flour, paprika and a pinch of salt and pepper, drop in the beef and make sure it is well coated.
2. Fry the shallots, garlic and mushrooms in a little oil in the frying pan until the onions just begin to colour, remove and set aside. Quickly fry off the meat until it has browned on all sides, then add back in the shallots, garlic and mushrooms.
3. Any seasoned flour that you have left, chuck that in to, stirring well for 1 minute before adding in the tomatoes and stock, bring to the boil and transfer to your casserole dish.
4. Cook in the oven for 1 1/2 hours then add in the peppers and cook for a further 30 minutes, serve with the rice.
   

Serves 4-6

Chili Con Carne

Ingredients
200g Mince Beef
2 Beef Stock Cubes
1 Sachet Chilli Sauce Mix
1 400g Can Chopped Tomatoes
1 400g Can Kidney Beans
1 130g Can Sweetcorn
1 Large Onion
250g Rice (Long Grain,Basmati whatever you have, just not pudding rice)
A Splash of Oil (Olive or Extra Virgin Olive Preferred but Vegetable/Sunflower are fine)

Equipment
A Wok or Large Frying Pan
1 Large Pan
1 Wooden or Plastic Spatula
1 Wooden or Plastic Serving Spoon
1 SHARP Knife
A Chopping Board (Acrylic or Wood, Glass blunts your blades very quickly!!)

The Good Bit

1. Start by warming your dash of oil in the wok/frying pan, don't worry about how much you put in just give it a good drizzle just take into account your not deep frying chips!
2. Whilst your oil is warming, its prep time. Peel and cut your onion into small chunks. Open your cans and drain the kidney beans and sweetcorn. 2/3rds fill your large pan with water and add a sprinkle of salt and bring to the boil.
   
3. Now your oil is warm (if it's smoking turn it down a little) put your onions in until they feel soft and look to have gone clearer, about 5 minutes
4. Add your mince and keep stirring until all the pink has gone, you should now add the 2 stock cubes and stir in well, this will give your mince a lovely brown colour.
5. Add your chilli sauce mix and stir in well then add the tomatoes, kidney beans and sweetcorn, stir and leave to simmer.
6. The water in your other pan should be boiling by now so carefully add the rice and stir with the spoon (if the water is boiling you should be able to leave this pan alone without fear of the rice sticking) Cook the rice to packet instructions, usually 10-15 minutes.
7. Have a kettle of boiled water ready for when your rice is done, once the rice is done (you can taste a small amount to see if it is soft (done) or a little crunchy (needs a Little longer) put it in a colander and wash with the boiled water.
8. Serve the rice in a ring and heap the chilli in the centre, you can garnish with coriander if you want to be fancy, and how about a dollop of soured cream at the side of the plate sprinkled with chilli powder or cayenne pepper.

Serves 4. (I added a chopped green pepper to the onions 2 bulk out a little (I was hungry!)

Beef Madras

Ingredients
450g Beef (cubed)
250g Rice (any rice is fine just don't use pudding rice)
1 Large Onion (finely sliced)
4 Cloves
4 Green Cardamoms
2 Whole Star Anise
4 Green Chillies (chopped)
2 Red Chillies (chopped)
3 Tablespoons Madras Masala Paste
1 Teaspoon Dried Turmeric
4 Tablespoons White wine Vinegar
Sugar to Taste
A Splash of Oil
Coriander and Lemon Wedges to serve (optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Spatula
1 Large Pan (2/3rds full of boiling salted water)
1 Colander

The Good Bit

1. Start by putting the rice on, cook to packet instructions, usually 10-15 mins whilst that is cooking heat a splash of oil in the frying pan and cook the onion until it turns golden brown, then add all the spices and cook for another 2-3 minutes.
2. Add the meat, the white wine vinegar and a pinch of sugar (keep tasting the sauce until you are happy that the sugar has taken the tang from the vinegar) cook over a medium heat until the beef is cooked through and soft (your rice should be about ready too at this time)
3. Once the rice is done (taste test) wash your rice (place it in a colander and then rinse with boiling water) whilst you are doing this turn the heat up on the frying pan to reduce any remaining sauce. Then serve in a ring of rice. Top with shredded coriander leaves and lemon wedges if you want to be fancy!
   

Serves 4