Beef Stew

A beef stew that is packed with sweet and spicy flavours. An ideal comfort food that is rich and so simple to make.

Serves 2

Ingredients:

  • 1tbsp jerk seasoning
  • 400g diced beef
  • 3 tbsp olive oil
  • 3 cloves of garlic roughly chopped
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 2tbsp soy sauce
  • 1tbsp brown sugar
  • 1 large carrot, finely chopped
  • 1 large shallot, chopped into strips
  • 1 fresh chilli, roughly chopped
  • 1/2 tsp ground black pepper
  • 200ml water

Method:

  1. In a bowl, put the diced beef, 1 tablespoon of olive oil and the jerk seasoning. Mix well, cover and leave to marinate for at least 20 minutes.
  2. Put 2 tablespoons of olive oil in a frying pan along with the shallot and garlic and fry on a medium heat until soft and lightly browned.
  3. Add the carrot and chilli and cook for 4-5 minutes, stirring occasionally.
  4. Then add the cinnamon and allspice and fry for 1-2 minutes.
  5. Add the beef and brown off the outside for about 4-6 minutes.
  6. In the bowl the beef was marinating in add the soy sauce and the sugar and give it a good mix; get any remaining jerk seasoning hanging around in there.
  7. Pour the soy mixture into the pan along with the water and give it a stir.
  8. Cover the pan and leaving it on a low heat to simmer for 50 minutes- 1 hour.

Best served hot and with basmati rice.

2020-06-09 19.06.32

Simple Chickpea Curry

One of the good things about lockdown is how much more time I am spending in the kitchen. Not going to lie… I am loving it. Β I have reduced the amount of meat that I am having at the moment so I am trying to get more experimental with more vegetarian and vegan recipes. Below is the recipe I used for my simple chickpea curry which I served with basmati rice. Hope you enjoy πŸ™‚

Serves 3
Ingredients:

  • 1 can of chickpeas (drained)
  • 1/2 can of peeled plum tomatoes- chopped into pieces
  • Couple of handfuls of spinach
  • 3 cloves of garlic- chopped
  • 1tsp of grated fresh ginger
  • 1 shallot- chopped
  • 1/2 cup of coconut milk
  • Salt
  • Pepper
  • 1tsp of mild curry powder
  • 1/2 tsp cayenne pepper (you can add more if you’d like more spice)
  • Olive oil

Method:

  1. In a pan put a couple table spoons of olive oil and the garlic, ginger, shallot and fry for a couple of minutes.
  2. Add the chickpeas and the chopped tomatoes. Cook for 5 minutes and stir occasionally.
  3. Add the spinach and cook down until wilted.
  4. Pour in the coconut milk and add the curry powder, cayenne and salt and pepper. Mix this together consistently for 2-3 minutes.
  5. Then leave the curry to infuse for 10-15 minutes- stir occasionally.
  6. Finally, remove from the heat and serve with rice.

 

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