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Happy Days with the Naked Chef by Jamie Oliver


Author: Oliver Jamie

Publisher: Hachette Books


Publish Date: October 9, 2002

ISBN-10: 078686852X

Pages: 320

File Type: PDF

Language: English

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Book Preface

Chilli con Carne

It’s great to buy chuck steak for this recipe because you know exactly what quality of meat you’re buying. Then simply cut it into pieces and pulse in a food processor until it resembles ground beef. I normally make double the amount of chilli needed so that I can divide the extra into sandwich bags, knotted at the top, for freezing. These bags can then be boiled for 15 minutes when needed.

2 medium onions • 1 clove of garlic • olive oil • 2 level
teaspoons chilli powder • 1 fresh red chilli, deseeded and finely
chopped • 1 heaping teaspoon ground cumin (or crushed
cumin seeds) • sea salt and freshly ground black pepper • 1 lb
chuck steak, minced, or best ground beef • 7oz sun-dried
tomatoes, in oil • 2 14oz cans of tomatoes • y, a stick of
cinnamon • 2 14oz cans of red kidney beans, drained

To cook this I use a metal pan or casserole with a lid, which you can use on the stovetop and in the oven. If you are going to use the oven method (see below), then preheat the oven to 300° F. Blitz the onions and garlic in a food processor until finely chopped, then fry in a little olive oil until soft. Add the chilli powder, fresh chilli, cumin and a little seasoning. Then add the minced chuck steak or beef and continue to cook, stirring, until it has browned. Blitz the sun-dried tomatoes in the food processor with enough oil from the jar to loosen into a paste. Add these to the beef with the tomatoes, cinnamon stick and a wineglass of water. Season a little more if need be.

Bring to the boil, cover with wax paper and the lid, then either turn the heat down to simmer and cook for 1 Y2 hours or transfer the pan to the oven for about 1 V2 hours. Add the kidney beans 30 minutes before the end of the cooking time-they are already cooked and only need warming up.

This always tastes better if you cook it the day before (to give the flavors time to develop), so it’s really handy if you’ve got friends coming round and don’t want to be stuck in the kitchen. Just take it out of the fridge and warm it up-serve it with lots of fresh crusty bread, a nice tossed salad, and a big blob of plain yogurt or guacamole.

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