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2 tbsp olive oil
3 garlic cloves, crushed / chopped
1 large red onion, chopped
1kg/2lb lean minced beef
250 ml red wine
2 x 400g cans of chopped tomatoes
3 tbsp tomato puree
2 red chillis, thinly diced
1 tsp ground paprika
Several generous lashings of Henderson’s Relish
1 beef stock cube
salt & freshly ground black pepper
2 x 400g cans red kidney beans
Palmful of roughly chopped basil leaves
3 bay leaves (remove before serving!)
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Heat the oil in a large, deep pan. Add the onion and garlic and fry gently until soft. Add the mince and fry, stirring, for 10-15 minutes, or until browned. Add the tomato purée,chilli and paprika and fry for a further 5 minutes.
Add the stock, tomatoes, red wine, and of course lashings of Henderson’s Relish before seasoning with salt and ground black pepper. Bring to the boil, cover and simmer for 30 minutes until the meat is tender.
Drain and rinse red kidney beans before adding to the pan along with chopped basil and bay leaves. Simmer for final 15-20 minutes before serving on a bed of rice.
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3 tbsp extra virgin olive oil
15g fresh tarragon
1/2 bulb of fresh garlic
6 fresh chicken legs
2 tbsp of dry white wine
6 bay leaves
15g of fresh thyme
15g fresh rosemary
300 ml chicken stock
2 tbsp of Henderson’s Relish
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Using a pestle and mortar, grind the tarragon with ¼ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon oil and 3 cloves garlic, to create a paste.
Make a small pocket under the skin at the top of each chicken thigh and stuff 1 teaspoon of the tarragon mixture into it. Spread the rest of the mixture over the legs.
Place the chicken pieces in a plastic food bag with the wine and remaining garlic, which should be thickly sliced. Expel as much air from the bag as possible and marinate in the fridge for about an hour.
After leaving to marinate, remove the chicken and pat dry on kitchen paper. Strain the marinade and reserve the garlic, discarding the wine. Preheat the oven to 180°C, gas mark 4.
In a large flameproof casserole dish, heat the remaining olive oil over a medium-high heat and fry the chicken legs skin-side down until golden brown. Remove and set aside.
Allow the pan to cool down, then place the herbs and reserved garlic in the casserole dish. Add the chicken pieces, skin-side up, before adding the stock and Henderson’s Relish.
Cover with greaseproof paper and place in the oven, immediately turning the temperature down to 140°C, gas mark 1. Cook for 1 hour 30 minutes, or until the chicken is cooked through and there is no pink meat. Serve the chicken.
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