I was given a bit of a challenge for tonight. Thanks to the folks at Booths, I have been put up against Sally Whittle in a cooking competition to see who can produce the nicest meal that incorporates some of Saint Emillion Grand Cru Red Wine. If you know us both you can see the funny side of this, we are great mums but not known for our domestic abilities.
At first this seemed like a very unfair challenge as I do a bit of slow cooking and I was under the impression that Sally couldn’t cook, but it now looks as though she can, but doesn’t purely down to being ridiculously busy. She’s taken up the challenge with gusto, there are not many people in this world more competitive than I am but she is……according to her she is an AWESOME cook. She’s also incredibly modest.
I’m not sure how to break this to her, but I didn’t find time to cook myself today and I have issues with sharing my wine with food. But I’ve thoroughly enjoyed watching laughing at her rolling up her sleeves and getting stuck in with zeal and I must admit I’ve been egging her on knowing I hadn’t cooked myself. Yes, I am evil. I was at work today so hubby did the cooking but it was one of my recipes, I literally laid everything out for him, including all the spices but I promise to enjoy a glass of red with it.
Does this mean I have to forfeit?
Pictures to follow
- 1 TBSP sunflower oil
- 500g minced beef
- 1 onion
- 3 cloves of garlic, minced
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp paprika
- 1 bay leaf
- 400g chopped tomatoes
- 410g kidney beans, rinsed
- 2 TBSP dark muscovado sugar
- 300ml Beef Stock
- 25g Dark Chocolate
- Salt and Pepper
- Sour cream to serve
- Heat the oil in a frying pan and brown the mince with the onion. Add the garlic, spices and bay leaf and cook for another minute. Mix in the tinned tomatoes, beans, sugar, stock, chocolate and season with salt and pepper and bring to a boil.
- Transfer it all to the slow cooker, cover and cook on low for 8-10 hours.
- Serve on a bed of basmati rice with a dollop of sour cream
