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Mexican Chilli Beef with Beans

By | Savoury | No Comments

This winter warmer is proving to be a huge hit in the Hirst household. After enjoying for family dinner served on brown rice with grilled corn salsa and sour cream. The girls are loving the left overs rolled into burritos for a quick and nourishing lunch.

 

MEXICAN CHILLI BEEF AND BEANS

 

1 kg Beef chuck, trimmed of excess fat and cut into large pieces ( aprox 5 cm )

2 tablespoons plain flour

Sea salt and black pepper

Olive oil for frying

 

6 golden shallots peeled and left whole ( very small onions)

1 clove of garlic finely chopped

½ teaspoon Chipotle powder ( smoked chilli powder)

1 teaspoon cumin powder

1 teaspoon smoked paprika

½ teaspoon cinnamon powder

1 tablespoon raw cacao powder

 

Sprigs of fresh thyme

1 bay leaf

½ cup red wine

600ml litre beef stock

1 x 400g tin crushed tomatoes

1 tablespoon rapadura or coconut sugar

1 x 400g tin red kidney beans

 

Lightly coat beef in flour and salt and pepper.

Warm 2 tablespoons of olive oil in heavy based fry pan, carefully add the beef and brown on all sides for 2-3 minutes.

Remove from pan and set aside.

 

Warm extra olive oil if needed and sauté golden shallots and garlic until transparent. Stir in the remaining spices and cook for about 2 minutes or until fragrant.

Deglaze with red wine and simmer until the wine is reduced by half.

Add thyme, bay leaf, beef stock, crushed tomatoes and sugar.

 

Bring liquid to boil and then return seared beef to pan.

Reduce to simmer and cover with lid or foil.

Place in moderate oven for 1 ½ to 2 hours or until beef is very tender.

Stir occasionally to avoid sticking .

 

Remove from oven and add red kidney beans. Stir through to combine and warm.

Allow to slightly cool and using two forks pull meat and small onions apart to shred.

Stir through any reduced liquid in the bottom of your pan.

 

Garnish with fresh coriander and sliced chilli.

 

Serving suggestions:

 

Serve on a bed of brown rice and top with guacamole, sour cream and chilli sauce.

 

Serve as soft tacos with your choice of fillings.

Lemongrass and Ginger Scented Rhubarb

By | Breakfast | No Comments

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As the weather cools and the sweet tropical fruits disappear nothing is better than home style comfort foods. The ruby colour and earthy flavours of warm stewed rhubarb on a cold winters morning is a wonderful way to start your day.

LEMONGRASS AND GINGER SCENTED RHUBARB

6 Rhubarb stalks

1/2 cup rapadura or coconut sugar

1 lemongrass stalk

2 pieces of fresh ginger approximately 1 cm thick

1 vanilla pod split lengthwise

1/4 cup water

10 strawberries washed and cut in half

Place chopped rhubarb in a small saucepan with sugar, lemongrass, ginger and vanilla  pod.

Bring to boil, then turn down the heat to simmer gently until the rhubarb is soft.

Remove from the heat and stir through the strawberries.

When cool remove the lemongrass, ginger and vanilla pod.

Serve warm with yoghurt of choice or porridge.

Protein Pancakes

By | Sweets | One Comment

We all know I love a good pancake stack. In fact I think part of the success of one of our restaurants was the hype around what creation will we come up with this week. We featured flavours ranging from Tiramisu, Rose Scented Meringue, Peppermint Patty and everyones favourite Almond Butter Cups.

Having a good base recipe is the key to the successful pancakes. From there you can let your imagination go wild with flavours.

The pancakes in this post are simply stacked with Coconut yoghurt, Almond butter and Berry compote. Garnished with fresh seasonal berries.

 

PROTEIN PANCAKES

 

¼ cup coconut flour

¼ cup tapioca flour

½ cup almond meal

½ teaspoon bi carb soda

½ cup almond milk or your choice of milk

3 tablespoon coconut oil

6 eggs

1 tablespoon coconut sugar

2 tablespoon protein powder

½ teaspoon vanilla paste

Coconut oil for cooking

 

 

Combine all dry ingredients into a large bowl and set aside.

Whisk together eggs, almond milk, coconut oil and vanilla paste.

Slowly pour into dry ingredients and gentle stir until you have a smooth batter. Allow to rest for 10 mins before cooking.

Gently warm coconut oil in shallow frypan and cook pancakes until golden on each side.

Note: To get nice height to your pancakes cook in lightly oiled egg rings.