Butternut and beef chilli con carne

There was a bit of butternut left at home (when isn't there?) and I decided to try this. As a wise man once told me, "Use 2 different kinds of meat when making chilli." I decided I'd add some seasonal veg instead of extra meat. It was lovely. This is an adaptation of a couple of recipes which I have sadly misplaced. My apologies. Trust me, though: this is good.

1-2 onions
1-2 chillies (to taste)
Garlic to taste (around 4 or so)
2 red peppers
400-500 g beef mince

400-500 g butternut, in 1cm cubes

1 tbsp. chilli powder
2 tsp. cumin
¼ tsp. cinnamon
1 bay leaf
2 x 400ml tins diced tomatoes
2 x 400 ml tins beans (black or kidney), drained and rinsed
2 or 3 ripe avocados, diced (to serve)
white rice, cooked
grated cheese (cheddar or comté if possible)
sour cream
coriander

Fry the onions, chillies, garlic and red peppers for a couple of minutes until the onions start going translucent. Add the meat and brown it, add in the butternut and cook for about 30 seconds (to brown it too, I guess), then add in the spices, mix up well, and then add the tomatoes and season well before mixing it all up. Bring to the boil, then simmer for about 20-30 minutes or so. Add the beans after about 10 minutes and check to see if you need to add more spice (another chilli or chilli powder, or cumin or cinnamon). When ready, serve with white rice, top with avo, coriander, cheese and sour cream, to taste. 

Enjoy.

Pepper steak pie

A lovely South African specialty. I've adapted a couple of other recipes I found online, and added some of my own ideas. Enjoy.

Ingredients:

1kg stewing beef, diced (I used rump meat)
1/2 cup or so flour seasoned with salt, pepper and cayenne
1-2 red peppers, chopped small
2-3 onions, chopped small
3 or 4 cloves of garlic, minced
2-3 chillies or to taste (everything is better with chilli)
Splash or 3 of brandy
1 1/2 cups beer (ale is good, but lager works as well)
1 cup beef/chicken stock
1 400g tin chopped tomatoes
Finely chopped thyme to taste (but around 1 tbsp)
1-2 tbsp freshly ground peppercorns (or to taste)

500-800 g pre-made puff pastry (or make your own)
flour
1 egg, beaten
1 round pie dish, around 25 cm or so in diameter usually works

Coat the beef in the flour mixture. Brown in a large pot (cast-iron works best), then add in the onions, garlic, chillies, and red peppers. Add the brandy to deglaze the pot, then add the beer, stock, tomatoes, thyme and pepper. Bring to the boil, then turn down the heat and simmer for about 60-90 minutes or until the meat is good and tender (depends on the cut of meat you've using, really). If necessary, add more liquid (stock works, although you could sacrifice some beer). Also if necessary, add in corn starch or flour to soak up excess liquid. You need to keep an eye on the filling in any event.

While this is cooking, heat your oven to 180 or so and roll out the pastry. It's up to you whether you want both a bottom layer and a lid, but the lid is kind of essential, so if you're lacking pastry, make sure you have enough for the lid. In any event, grease the pie dish, add a layer of pastry to the pie (if desired), then, once the filling is ready, add in the filling. Don't overfill the pie, though. Brush the edge of the lid with the beaten egg, put the lid on top, and seal the pastry around the edges. Brush the remainder of the egg over the top of the pie. Cut a cross in the middle of the pie to allow steam to escape.

Shove it in the oven for about 20-25 minutes or until the pastry is crisp and golden. Serve and enjoy.

Top tip: the filling can be frozen, so if you don't use it all, shove in the freezer for later.

Goulash

Something from a while back. Very rich, very filling, very good.

Ingredients:

500 g stewing beef, cut up into 1 cm cubes
50 g oil
100 g onion
5 tsp paprika
1 chilli (or to taste)
2 litres water
2-3 potatoes
1.5 tsp salt
2 carrots
Parsley to taste (although I left this out and replaced it with celery)
1 tsp caraway (also known as fennel or cumin, I guess, or harilik köömen)
25 ml thick cream
For the dumplings:
1 egg
150 g flour

1) Dice onions and fry until soft.
2) Add 1 tsp paprika and the chilli.
3) Add beef, mix well, then add carrot, parsley/celery, cream and caraway seeds. As the mixture cooks, top up with water if it dries out.
4) Once the beef has cooked, cover with water and add diced potatoes and salt. Cook until soft.
5) Once potatoes are ready, mix the egg and flour together, break off small pieces to make dumplings, and boil the pastry until ready.