Cyrus and myself have been eating our way through a pot of chili con carne. We used the Alton Brown pressure cooker chili recipe, sorta, as a general guide.
There were two principle differences: We didn’t make it in a pressure cooker; and we didn’t use chipotle peppers or adobo sauce (there are rumors that I may have forgotten to include tomato paste as well, except I don’t think it ended up being a principle difference).
Instead of the pressure cooker; we cooked the chili in my spanky le creuset casserole pot in a 170C oven for about 4 hours.
Instead of chipotles and adobo sauce, which we would have included if we had been able to find any, anwhere; we had two chilli peppers diced finely.
It’s definately something that we’re going to make again in future (:
Mmm. Delicious baked goods.
200g butter, creamed with 3/4 cup icing sugar; then add 1 cup cornflour, 1 cup ordinary flour and a 1/2 teaspoon of baking powder, and mix to combine.
When the flour is being mixed in, it seems to get a little bit clumpy, then it gets all grainy; but keep on mixing, because it’ll come back together again.
Roll into little balls, squish with a fork, and cook for 20 minutes at 180C. Once cool, smoosh two biscuits together with icing.
This is boeuf bourguignon, made using the recipe in the Les Halles cookbook; give or take. This is my second attempt at this, and both times it’s ended up with the liquid closer to brown than red. One of these days, I’ll figure out where I’m going wrong.
Roast Duck with Pomegranate Molasses (and rice pilaf).
This was delicious the first time around, when we made it last night; and the leftovers were just as good tonight. Instead of making a rice pilaf, however, we used the rendered duck fat to roast potatoes, kumara and mushrooms that turned out fabulous.
Hmm. I’m not so sure about it.
It ended up kind of splitting; so I ended up straining the braising liquid and making a thin caramelish sauce. I have a feeling that if I had an immersion blender it might have come right.
The pork ended up extremely delicate though.
This is some of the prep done for making dinner tonight (and tomorrow night. Probably the night after that, too). We made a pot of beef stew.
We took about 1 kilo of topside beef, which was diced; then tossed in a combination of flour and paprika to lightly coat. Once coated, the beef was browned in batches, then set aside.
Next, 1 red onion, 1 white onion, about five cloves of garlic and a capsicum (bell pepper) were diced, then sauted in the pan the beef was in. Once the vegetables were nice an translucent; I added a couple of splashes of chicken stock to deglaze the bottom of the casserole dish (to get the delicious bits from cooking the beef). Return the beef to the casserole dish, along with two diced potatoes, and add a combination of chicken stock and water so there is enough liquid to reach most the way up the solid ingredients.
Every half hour or so, give the stew a bit of a stir. After about two hours, add six sliced flat mushrooms. Another half hour later, add about three “leaves” of silverbeet which have been shredded. Another half hour later, the stew will be fabulous!
Alas, sometimes when I take photos of a meal; they don’t come out at all well. This evening was one of those times.
In any case, Salmon on Rice was for dinner.
Rice was black sticky rice which was boiled, and finished with butter. Traditionally, black sticky rice is used for making desserts; however, I’m rather fond of its sweet flavour, and the colour of it is fantastic from a presentation perspective.
Salmon was coated in pesto, and baked for the most part; with a brief grill to brown the pesto (baking turned it a tad sludgy. Grilling it, crisped it up nicely).
Imagine, if you would, a white plate with a circle of black-ish burdgandy rice; with a long, narrow, piece of salmon lying demurely across the center of the plate, skin side up.