Chilli Crab Cakes

The wonderful people at Booths sent me out a lovely Pinot Grigio and a bottle of Prosecco - ready for our Thursday 7pm #BoothsCheers party on twitter :)

I love an ice cold crisp white wine, and thought some chilli crab cakes would compliment the Pinot beautiful.  It was also my first time playing with Quinoa - loved it too, low fat and lower carbs than breadcrumbs!

Bonus too was that the only ingredient I needed was horseradish, I'd had a can of crab meat in the larder for a while, and chillies in the freezer - one of my most recent discoveries, never knew you could freeze them, and peppers and herbs etc!

Chris was playing football last night, so I've been requested to make
them again tonight.

Ingredients this makes 2 crab cakes)
1 tin of crab meat
1 red chilli (to taste)
1 tbsp low fat yoghurt (I like Greek)
1 tsp horseradish
1 tsp of lime juice
Handful of chopped coriander
1 beaten egg
Quinoa, enough to cover

Combine the crab, chilli, yoghurt, horseradish, lime and coriander in a bowl.  Using your hands form into 2 small cakes, or 1 large one depending on whether you are using small for starters, or for one main course?
If making ahead of time chill in the fridge.  Or else dip in the beaten egg, cover in the qunioa, then shallow fry in a little oil.

I served mine with a crisp Caesar Salad.  Alongside the Pinot it was a lovely Thursday treat :)

Enjoy
Annie x

Slow Cooker Brisket Beef Chilli :)

@TheLadyCatalina

This recipe was passed to me by the lovely @TheLadyCatalina on twitter!  We met on there when @Mark_Bright united us as #Brightysbabes offering our score predictions :)  And some tweeters are just "keepers" :)

This is unlike any chilli I've made before!  Because you use brisket, as opposed to mince, it becomes more authentically like a pulled beef, and is to die for!  The aromas during cooking were amazing too!   This recipe makes a lot, so lots for the freezer :)

Herbs and spices suggested "to your taste" and I have written what I did.   I would probably increase the chilli power next time as I prefer a bigger kick, but then I do have a hot palate :)  This is my take on the Lady's recipe, feel free to make it your own :)

Ingredients:
Olive oil (for browning)
1.5kg Beef Brisket

Just add meat

Tin of chopped tomatoes
Tin of chickpeas
3 tbsp tomato puree
3 tbsp Bisto granules, or 2 x Oxo cubes (not mixed with water)
2 onions, 1 white and 1 red chunky chopped
Punnet mushrooms, chunky chopped
3 mixed bell peppers, chunky chopped
3 garlic cloves chopped
Hot Chilli powder to taste - I used 3 tsp would increase next time
2 tsp each of oregano, basil and sage
Salt and pepper to taste

Put tinned tomatoes, chickpeas, tomato puree, garlic, Bisto granules/Oxo cubes, herbs, chilli and seasoning into the slow cooker and set to low.
Chop brisket into large chunks, sprinkle with any/some of the herbs and brown all over.
In the meantime add the onions, peppers and mushrooms to the slow cooker and mix well.
Once browned, add the brisket, using tongs, and mix with the rest of the ingredients.
Leave on low for at least 6 hours.   Stir and check for taste, adding further herbs, chilli or seasoning as needed.
Ensure beef is tender enough that it easily breaks up before serving.

Cat serves hers with any of the following:-
Basmati rice
Pasta
Wedges
Jacket potatoes
Garlic bread

As Chris works for a company that distributes Mexican foods, I got him to bring home some salsa, soured cream, jalapenos and guacamole, and served with tortillas!

Just amazing, thank you Cat - will be nagging you for more recipes AND to get you blogging :)
Annie x

Chilli Con Carne, slow cooker, with Tortillas, Cheese, Peppers and Coriander

I have used lots of Chilli Recipes but wanted to jazz it up a bit :)

Ingredients

1 tbs sunflower oil

500g extra lean beef mince
1 onion chopped
2 garlic cloves chopped finely
1 tsp paprika
1 tsp crushed dried chillies
1 tsp ground cumin
1 tbs plain flour
400g can chopped tomatoes
410g can of kidney beans, drained
150ml beef stock

Topping

100g tortilla chips

1/2 red pepper de-seeded and diced

chopped coriander

100 grated cheese to taste

Method
Heat oil in frying pan and add the mince and onion and fry until mince is browned.
Stir in the garlic and herbs and cook for a couple of minutes.
Stir in the flour, then mix in the remaining ingredients.
Pour into the crock pot and cook on low for 8-10 hours.
Stir, then arrange in a bowl and add the toppings, you could brown the cheese under the grill if you wanted, but I preferred cold against hot chilli :)
Enjoy!
Annie x

Slow Cooker Chilli Recipe

I have long been in search of the perfect slow-cooker chilli recipe.  I have tried many, but I like my food fairly spicy and was fed up just adding extra chilli powder.  I have however now adapted a few recipes to come up with my own version, and with the addition of Jalapeno peppers, makes it feel more authentic.

I am using the word Chilli instead of Chilli con carne by the way, as I am reliably informed that the Mexicans find this hilarious as it translates literally as chillies with meat, and they read it as a bowl of chillies covered in meat :)

This recipe is for 4, and costs out at £5.28.   We tend to use half and freeze the other half, which always seems to taste even better!

Ingredients

1 tbsp groundnut (peanut) oil

500g minced beef (I use lean steak mince)

1 large onion, chopped

2 large garlic cloves, crushed

400g/1 large can of chopped tomatoes

1/2 x 200g jar of pickled jalapeno peppers, drained and chopped (I use Mexican Discovery)
1-2 tsp hot chilli powder to taste
1 beef stock cube
2 x 400g beans - only 1 drained!
I tend to make 1 Kidney and experiment with the other, have used Pinto and Cannellini
Salt and freshly ground pepper

To Serve
However you like, grated cheese on top, in tacos, with bread or rice, or corn tortilla chips, play around and enjoy :)

Method
Heat the oil in a saucepan, add the beef and onion and fry until the beef is no longer pink.

Add all the remaining ingredients and bring to the boil.  Tip into the crock pot, cover and cook on High for 2-3 hours or Low for 4-6 hours.

Taste and re-season if necessary.

Would love to hear how you got on with it, get cooking!

Thanks for reading!

Annie x