Ingredient: salt and pepper

Simple Orange Vinaigrette

Simple Orange Vinaigrette

Let’s talk vinaigrette. Traditionally speaking, a vinaigrette consists of one part acid to three parts oil, I however like to break tradition and zest up my vinaigrette and tone down the oil factor because oily salads are not my jam. This simple orange vinaigrette is […]

Slow Cooked Capsicum Beef Stew

Slow Cooked Capsicum Beef Stew

A great alternative to the classic beef and red wine stew. This slow cooked beef can be whipped up in 20 minutes flat and will melt in your mouth.

Chilli Con Carne

Chilli Con Carne

Chilli con carne, is there anything better to eat in Winter? Ladled on top of some brown rice with a few corn chips on the side and you’ve got yourself the perfect meal.

I decided to make up a batch of this chilli a few weeks ago to spice up what has turned out to be a very nippy few weeks. The first time I cooked this chilli I decided to triple the recipe and my pot was literally overflowing! These days I may go as far as doubling the recipe so there is enough to batch up for the freezer, in fact this chilli con carne tastes better after freezing because the flavour intensifies and it’s a great easy meal for the nights where cooking is the last thing I want to do after work.

On occasion I’ll also leave this chilli to simmer on the stove for a couple of hours to let the flavour develop further and so the sauce will thicken, in this case, throw the kidney beans in the pot about 15 minutes before you’re ready to eat.

Top this chilli con carne with some fresh coriander (if you’re a coriander lover), some of my Flavourtown Guacamole and sour cream and WHAM- get in my belly! You can also use this chilli con carne for burritos, nachos or tacos! Versatility is where it’s at.

Enjoy!

Print Recipe
Chilli Con Carne
This easy chilli con carne recipe is flavour packed and can be eaten on it's own with brown rice or used for burritos, nachos, tacos and more!
Chilli con carne
Course Dinner, Lunch
Cuisine Mexican
Keyword Chilli
Prep Time 15 minutes
Cook Time 1 hour
Servings
serves
Ingredients
Course Dinner, Lunch
Cuisine Mexican
Keyword Chilli
Prep Time 15 minutes
Cook Time 1 hour
Servings
serves
Ingredients
Chilli con carne
Instructions
  1. In a large heavy based saucepan with lid, heat olive oil then add onion, garlic, thyme leaves and chilli. Cook until onion is translucent.
  2. Add beef and cook until brown then add cumin, paprika and oregano. Stir for 3-4 minutes to release aroma. Add fresh and tinned tomatoes then cook for 5 minutes.
  3. Stir in tomato paste and add chicken or beef stock. Add cinnamon sticks and bay leaves, bring to a boil then turn down the heat to a simmer. Place lid on and simmer for 45 minutes.
  4. Add kidney beans and cook for an additional 10-15 minutes, season with salt and pepper to taste.
  5. Remove cinnamon and bay leaves and serve on brown rice or on burritos, tacos, nachos and more!
Flavourtown Guacamole

Flavourtown Guacamole

For almost five years I managed a hospitality store in Sydney’s CBD- we sold knives, chef uniforms and kitchen utensils to chefs and cooking enthusiasts. We also supplied to hospitality schools and colleges and would sometimes be invited to dinners where the students were given […]

Pão de Queijo- Brazilian Cheese Bread

Pão de Queijo- Brazilian Cheese Bread

My first introduction to Pão de Queijo was few years ago when a big bunch of friends and I went to a Brazilian restaurant for Churrasco which is a term that refers to grilled or barbecued meat. If you’re a meat lover and you haven’t been […]

Yellow Curry Coconut Rice with Salmon

Yellow Curry Coconut Rice with Salmon

We ate seafood growing up but for some reason I’ve never really embraced all that is has to offer. For me, seafood conjures up memories of days spent at the beach on holidays, wandering over to the local fish and chip shop in my swimmers with bare feet and water still dripping from my hair to order a deep fried bonanza of calamari, prawn cocktails and potato scallops (which tasted 100 times better dipped in tomato sauce).

I remember these holidays fondly. We would go swimming over to an embankment at low tide to hunt for oysters, my parents and their friends would shuck them and eat them straight out of the ocean and at the time it fascinated me that these slimy sea creatures could be at all appetising. My dad taught me how to find pippies on the beach by standing on the shore line and twisting my feet in to the sand when the waves came rolling over my toes. Seeing their little shells pop up out of the sand when the water washed back in to the ocean made me giggle. My brother is passionate about fishing and his catch of the day is always delightful- being a qualified chef means he can basically make anything taste like it came out of a five star kitchen.

Still, fish and all things from the sea for that matter are not my strong point when it comes to cooking. I mean, I know I can definitely cook seafood well but when it comes to our weekly grocery haul, I almost always go with chicken, beef or pork. That is until this recipe came along and smacked me in the mouth hole and my taste buds back-flipped out of my skull. Yes, this recipe is THAT good and I could eat this meal at least once a week without hesitation.

The list of ingredients for this dish may lean toward the longer side but this recipe is pretty simple and is all cooked in the one pan which, you’ll soon discover, is my all time favourite way of cooking. The less washing up (which is usually Andre’s forte), the better.

There will always be a time and a place for the local fish and chip shop but this recipe is my introduction to seafood and I know that this love affair with ocean feasting is only just beginning!

Enjoy!

 

Print Recipe
Yellow Curry Coconut Rice with Salmon
A delicious one pan recipe that will make your taste buds tingle. Even better the next day for lunch!
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 20 minutes
Servings
serves
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 20 minutes
Servings
serves
Ingredients
Instructions
  1. Use a 30cm heavy based pan with a tight fitting lid. I use my good old cast iron pan. Prepare all of your ingredients so you're ready to go.
  2. Put pan on medium heat, add olive oil. When oil is heated, add onion and capsicum. Cook until onion is translucent. Add curry paste and cook whilst stirring for one minute.
  3. Turn off the heat and add zest of one lime, coriander stalks, zucchini and rice. Stir the rice around and coat it in the curry mixture.
  4. Add coconut milk and water (use an empty coconut milk tin to measure water- easy!). Put your pan on the smallest burner on medium to low heat and simmer uncovered for 7 minutes, stirring frequently so the rice doesn't stick to the bottom of the pan.
  5. Add Kaffir lime leaves and salt and pepper to taste, give the rice a good stir making sure you scrape the bottom of the pan. Turn the burner down to it's lowest heat setting then place the salmon fillets on top of the rice.
  6. Put the lid on and cook for 20-25 minutes or until the rice is tender and the liquid is absorbed. If at this point the rice is still not fully cooked but the liquid is absorbed, remove the salmon and add a small amount of water, replace lid and cook until rice is cooked through.
  7. Serve with coriander leaves and wedges of fresh lime.
Recipe Notes

We always have leftover rice when I cook this so I usually serve it the next day either on it's own or with baked chicken thighs.

Huevos Rancheros

Huevos Rancheros

  Breakfast food, who doesn’t love it? I have to admit, breakfast isn’t exactly my strong point on weekdays. If you’ve got time to spend 40 minutes preparing breaky on a weekday- I salute you. Nope, Monday through to Friday I’m a muesli and yoghurt […]