Serves 4

Ingredients

1 whole chicken (about 3 pounds)
1/2 cup Whole Ranch marinade, such as Thai peanut, honey ginger soy or rosemary mint
Salt and ground black pepper to taste
1 tablespoon 365 Everyday Value Extra Virgin Olive Oil

Method

Butterfly the chicken or cut in half lengthwise and arrange in a wide, shallow dish. Drizzle with marinade, season with salt and pepper, cover and chill 3 hours or overnight.

Oil grill and preheat to medium. Arrange chicken on grill, skin-side down. Rest a large sheet tray on top and weigh down with heatproof heavy objects such as bricks or cast iron skillets. Grill chicken until skin is golden brown and slightly charred in parts, about 15 minutes.

Carefully flip chicken, replace tray and weights and continue grilling until deep golden brown on the second side and a thermometer inserted in the thickest part of the thigh registers 170°F, about 15 minutes more. Set aside to let rest for 10 minutes then serve.

Nutrition

Per serving (about 6oz/181g-wt.): 440 calories (230 from fat), 26g total fat, 7g saturated fat, 140mg cholesterol, 590mg sodium, 3g total carbohydrate (0g dietary fiber, 3g sugar), 44g protein

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1 lb ground lean pork
2 1/2 lbs ground chuck
1 1/2 lbs onions, chopped
1 lb green peppers, chopped
5 c tomatoes,chopped
1/2 lb pinto beans
1 1/2 T oil
2 cloves garlic
1/2 c chopped parsley
1/2 c butter
1/3 c chili powder
2 T salt
1 1/2 t pepper
1 1/2 t cumin seeds
1 1/2 t MSG
water

Soak beans in water to cover overnight. Drain, cover with cold water
and simmer until beans are tender, about 1 hour. Add tomatoes ans
simmer 5 min longer.

Saute green peppers in oil until tender, add onions and cook until
tender. Stir frequently. Add garlic and parsley.

In another skillet, melt butter and add chuck and pork. Brown 15 min
until crumbly.. Add to onion mixture and stir in chili powder. Cook
10 min and add mixture to beans.

Season with salt, pepper, cumin seeds and MSG. Simmer, covered 1
hour, then remove cover and simmer 30 minutes longer. Skim fat from
top.

Serves 10

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6 pequin chilies (small but very hot chilies!)
6 ancho chilies (large dried chilies)
2 lb stewing beef, cut up into 1/2″ cubes
1 T olive oil
2 bay leaves
1 T cumin, ground
2 cloves garlic, peeled
2 tsp oregano, preferably Mexican
2 T paprika
1 tsp sugar
coarse salt
fresh ground black pepper

Tear the chilies in strips and pour two cups boiling water over them.
Let soak for 30 minutes. Drain, reserving the liquid, and set aside.

Heat the oil in a heavy casserole and brown the beef cubes. Add the
chilie soaking liquid and bring to a boil. Add the bay leaves, turn
down the heat and let simmer for an hour. Meanwhile, puree the rest
of the ingredients, including the chilies, with a half cup of water,
or more if needed, in a blender or processor. Add the puree to the
meat and let simmer for 30 minutes more, adding water as necessary.

Serves 4

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Sen. Barry Goldwater’s Expert Chili

1 lb coarsely ground beef
1 lb dried pinto beans
1 can (6oz) tomato paste
2 c chopped onions
3 T hot unspiced chili powder
1 T ground cumin
salt
water

Soak beans in water , covered overnight. In a large Dutch oven, cook
beef until browned, stirring to keep crumbly, Drain off drippings, if
needed.

Add tomato paste, onions and drained beans.

Mix chili powder, cumin and season to taste with salt.Stir into
mixture.
Bring to boil, reduce heat, cover and simmer until beans are tender,
about 5 hours.

Serves 6

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1/2 C olive oil
2 large yellow onions, chopped, about 4 cups
8 medium garlic cloves, peeled and chopped
8 fresh Jalapeno peppers, stemmed and minced
3 carrots, peeled and sliced crosswise into 1/2″ pieces
1 1/2 T dried oregano, preferably Mexican
3 lb boneless pork shoulder, cut into 1/2″ cubes
5 C chicken stock or canned broth
salt
28 oz crushed Italian plum tomatoes, drained
1 potato, peeled and grated (1= 8 oz)
12 large Poblano chilies (1 1/2 lb), roasted and peeled *OR*
28 oz can whole roasted mild green chilies, drained

In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the
oil over medium heat. Add onions, garlic, Jalapenos, and carrots.
Cook,stirring once or twice, for 10 minutes. Stir in oregano and
pork cubes and cook until pork has lost its pink color, about 20
minutes. Stir occasionally.

Stir in the chicken stock, 1 tsp of salt, crushed tomatoes and the
grated potato. Bring to a boil, then lower the heat and cook
partially covered, for 1 1/2 hours, stirring occasionally.

Cut the Poblano into 1/2″ strips. Add them to the chili and cook ,
stirring often, for another 30 to 45 minutes or until the pork is
tender and the chili is thickened to your liking. Taste for correct
seasonings and let cook another 5 minutes. Serve hot.

NOTE: To roast Poblanos, stick them on a serving fork and turn over a
gas burner until thoroughly charred. Wrap chilies in a paper bag
after you roast them. When cool, rinse under cold running water,
rubbing off the burned skin. Pat dry and de-stem chilies.

Serves 6 generously.

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This rustic quiche has been simplified by making it straight on the baking tray without using a tart tin

Read more

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To add even more flavor to this Szechuan dish, feel free to garnish with toasted sesame seeds before serving. Bang Bang Chicken serves 4

INGREDIENTS:

• 1 pound chicken meat (1/2 small chicken or 1 pound of chicken breasts, bone-in)
• 1 cucumber
• Salt, as needed, to desalt cucumbers
• 1 medium carrot
• 1/2 – 1 teaspoon roasted Sichuan peppercorn, optional
• Sauce:
• 2 tablespoons sesame seed paste (can substitute chunky peanut butter)
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar, red or black if possible
• 1 tablespoon Asian sesame seed oil
• 1 tablespoon granulated sugar
• 1 – 2 tablespoons hot chili oil, or 1 – 2 teaspoons chili flakes, both optional
• 1 tablespoon shredded scallion (green onion, spring onion), white part only

PREPARATION:

1. In a large saucepan, bring enough water to cover the chicken to a boil. Add the chicken and cook in the boiling water for 20 minutes, until the chicken turns white and is cooked through. Remove the chicken from the pot and let it cool.
2. Debone the chicken and cut into small strips as close to the size and thickness of matchsticks as possible.
3. Peel the cucumber, and cut into slices to match the chicken. Peel the carrot and cut into thin matchstick strips.
4. In a small bowl, whisk together the sesame seed paste or peanut butter, soy sauce, rice vinegar, sesame seed oil, sugar and hot chili oil or chili flakes.
5. To serve, arrange the cucumber slices on a serving platter. Lay the chicken on top. Add the Sichuan peppercorn if using. Pour the sauce over. Garnish with the carrot strips and shredded scallion.

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The truth is, the rub in this recipe is so good that the meat doesn’t even need a sauce, but if tomatoes are in season, whip up this cooked salsa for a colourful flourish. Fire-roast the vegetables over Direct High heat, then cook the meat over Direct Medium heat.

For the sauce:

8 ripe, plum tomatoes, stems removed
1 jalapeno, stem removed and seeded
1/2 cup tightly packed fresh basil leaves
1/3 cup roughly chopped red onion
1/4 cup tightly packed fresh cilantro leaves
1 tablespoon fresh lime juice
2 teaspoons minced garlic
Kosher salt
Freshly ground black pepper

For the rub:

1 teaspoon paprika
1 teaspoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon chilli powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
2 pork tenderloins, about 1 pound each
Extra-virgin olive oil

To make the sauce: Grill the tomatoes and jalapeno over Direct High heat until black and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeno will take 2 to 3 minutes. Put the tomatoes and jalapeno in a food processor along with the other sauce ingredients, including salt and pepper to taste, and process until smooth. Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.

To make the rub: In a small bowl combine the rub ingredients and crush them together with your fingertips.

Trim excess fat and silver skin from the tenderloins. Lightly brush or spray the tenderloins with olive oil. Spread the rub all over the tenderloin and press the spices into the surface of the meat.

Grill the tenderloins over Direct Medium heat until the centres are barely pink, 15 to 20 minutes, turning once halfway through grilling time. Remove the tenderloins from the grill and cover loosely with foil. Allow to rest for about 5 minutes before slicing. Serve warm with the sauce.

Makes 4 servings.

Thanks to www.weber.com

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A good soak in a seasoned brine puts osmosis to work inside your pork chops. The meat absorbs moisture and flavour, giving you a shot at your best chops yet. Note: The chops are first seared over Direct High heat and then finished over Indirect Medium heat.

For the brine:

3 tablespoons kosher salt
3 tablespoons light brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon freshly ground black pepper
3 whole branches fresh rosemary
4 bone-in loin pork chops, about 1 inch thick each
Extra-virgin olive oil

To prepare the brine: In a medium bowl combine the salt and sugar. Pour 1 cup of hot water into the bowl, and whisk to dissolve the salt and sugar. Add 2 cups of cold water along with the remaining brine ingredients.

Place the pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place the bag in a bowl, and refrigerate for 4 to 6 hours.

Remove the pork chops from the bag and pat dry with paper towels. Discard the brine. Lightly brush or spray both sides of the chops with oil. Allow to stand at room temperature for about 20 minutes before grilling. Sear the pork chops over Direct High heat for 6 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until the juices run clear, 6 to 8 minutes. Serve warm with an herbed pasta salad, if desired.

Makes 4 servings.

Thanks to www.weber.com

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• 4 pork steaks, 4″ to 6″ in diameter, just under 1/2″ thick to serve four
• 1 1/2 Tbsp. flour
• 1 tsp. salt
• 1/2 tsp. freshly-ground white pepper 1/2 ripe sweet red pepper, grated very fine
• 1/2 to 1 Tbsp. water
• pinch of cayenne pepper
• 2 tsp. caraway seeds

Wipe the steaks well with a dry cloth. Trim all but a tiny thread of fat from the edges, and score the edges in several places to prevent the meat from curling.

Combine flour, salt, white pepper and red pepper in the water to make a thin paste. Dip the steaks in the paste, place on grill over high heat and cook 1 minute per side to set the coating, then reduce heat and cook 12 to 15 minutes, turning often. Brush with remaining coating liquid just before turning.

In a twist of aluminum foil at the end of the grill, heat the cayenne and caraway seeds while the steaks cook. Remove the steaks to serving plates, sprinkle with the seasoned caraway seeds and serve.

Thanks to www.ducane.com

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Don’t even try to find this one on the menu at Applebee’s,
because it isn’t there; though it’s the most popular soup
served each day at this huge restaurant chain.  This is the
first of several big-time soup clones we’ll unveil here in
the next few weeks to help get you through the cold winter
months. And they’re all a cinch to make. Just be sure you
have some oven-safe soup bowls for this one, since we’ll
have to broil it a bit before serving. Under the gooey
melted provolone of the original version you get from A
pplebee’s is a unique round crouton that’s made from bread
similar to a hamburger bun. So that’s exactly what we’ll use
in our clone.

3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese

1. Add 3 tablespoons oil to a large soup pot or saucepan
over medium/high heat. Add the sliced onions and sauté
for 20 minutes until the onions begin to soften and start
to become translucent. You don’t want them to brown.
2. Add the beef broth, water, salt, garlic powder and
black pepper to the pan and bring mixture to a boil.
When soup begins to boil, reduce heat and simmer for
45 minutes.
3. To make the croutons cut off the top half of each top
of the hamburger bun so that the bread is the same thickness
as the bottom half of each bun. Throw the tops away. Now you
should have 10 round pieces of bread — 5 bottom buns, and 5
top buns with the tops cut off. Preheat oven to 325 degrees.
Place the bread in the the oven directly on the rack and bake
for 15 to 20 minutes or until each piece is golden brown
and crispy. Set these croutons aside until you need them.
4. When the soup is done, spoon about 1 cup into an oven-safe
bowl. Float a crouton on top of the soup, then place a slice
of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon
of shredded parmesan cheese over the provolone.
5. Place the bowl into your oven set to high broil. Broil the
soup for 5 to 6 minutes or until the cheese is melted and
starting to brown (you may need to broil longer if you are
making more than one bowl at a time). Sprinkle an additional
1/2 teaspoon of shredded parmesan cheese over the top of the
soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.

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4 cups cooked rice
1 cup frozen peas – thawed
2 tbsp finely grated carrot
2 eggs – beaten
½ cup diced onion
1½ tbsp butter
2 tbsp soy sauce
salt
pepper

Cook rice following instructions on package (Bring 2 cups
water to a boil, add rice and a dash of salt, reduce heat
and simmer in covered saucepan for 20 minutes). Pour rice
into a large bowl to let it cool in the refrigerator. Scramble
the eggs in a small pan over medium heat. Separate the scrambled
chunks of egg into small pea-size bits while cooking. When rice
has cooled to near room temperature, add peas, grated carrot,
scrambled egg and diced onion to the bowl. Carefully toss all
of the ingredients together. Melt 1½ tbsp of butter in a large
frying pan over medium/high heat. When butter has completely
melted, dump the bowl of rice and other ingredients into the
pan and add soy sauce plus a dash of salt and pepper. Cook
rice for 6-8 minutes over heat, stirring often.

Makes 4 servings.

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The yoghurt and fresh herbs make this chicken so moist, flavourful, and low-fat, you’ll make this recipe often!

1/2 cup finely chopped flat leaf parsley
1/2 cup finely chopped fresh fennel tops or 2 teaspoons dried fennel seed
1/2 cup finely chopped green onions
1 8-ounce carton non-fat plain yoghourt
Salt and pepper
1 chicken, about 3 pounds, butterflied
1 teaspoon olive oil

Combine parsley, fennel, onions, yoghourt, in a glass bowl. Season with salt and pepper to taste. Cover and chill until ready to use.

Remove excess fat from chicken. Rinse and pat dry. To butterfly chicken, use poultry shears or a sharp knife to split the bird lengthways along one side of the backbone. With the breast side up, pull the body open, pressing down firmly on the breast until the rib bones crack and the bird lays reasonably flat.

Place fingers between the skin and meat of the chicken to separate and make space for the herb mixture. Place herb mixture under chicken skin, pushing it in gently under skin until all parts of meat are covered. Massage the chicken to evenly distributed herb mixture under the skin. Let sit at least 30 minutes or overnight in the refrigerator.

Brush chicken skin lightly with oil; season with salt and pepper to taste. Place breast side up in centre of cooking grate and grill for 45 to 55 minutes or until the juices run clear and the skin is crisp. It is not necessary to turn chicken.

Makes 4 servings.

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Pair with: Cabernet Sauvignon or Meritage
Serves 6

• 12 small (1-inch-diameter) Yukon Gold potatoes
• One 12-ounce beef tenderloin filet, cut into 12 chunks
• 12 grape tomatoes
• 2 tablespoons olive oil
• Tarragon Aioli
• 2 large egg yolks at room temperature
• 11⁄2 teaspoons Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon minced garlic
• 1⁄2 to 3⁄4 cup canola oil
• 2 tablespoons minced fresh tarragon
• Kosher salt and freshly ground black pepper

Soak twelve 6-inch-long bamboo skewers in water for 20 minutes.

Meanwhile, put the potatoes in a medium saucepan and add salted water to cover. Bring to a boil over high heat. Reduce the heat to a simmer and cook until just tender, 10 to 15 minutes. Be careful not to overcook. Drain.

Combine the potatoes, beef, tomatoes, and olive oil in a large bowl. Toss to coat evenly. Thread 1 chunk of meat, 1 potato, and 1 tomato onto each skewer, piercing the tomatoes lengthwise. Set aside.

For the aioli: In a blender or food processor, puree the egg yolks, mustard, lemon juice, and garlic until smooth. With the machine running, gradually add just enough canola oil in a slow, steady stream until the mixture is thick and emulsified. Stir in the tarragon. Season with salt and pepper to taste.

Preheat a gas grill to medium-high. Season the skewers with salt and pepper. Place on the grill, cover, and cook until seared, 1 to 2 minutes on each side. Arrange 2 skewers on each of 6 small plates. Serve with the aioli in small bowls on each plate.

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Ingredients:

Ching’s secret schezwan stir fry sauce or any other brand vegetarian chinese stir fry sauce – 4 tablespoons

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• 1 lb lean ground beef
• 1 lb ground turkey
• 1c whole tomatoes
• 1 large can tomato sauce
• 1 small can tomato paste
• 2 stalks celery, finely chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 can ranch-style beans
• 1 can red beans
• 1/3 c Bacardi rum

Season to taste with Chili powder, cilantro, bay leaf, pepper and garlic. Brown meats in large pan, pour of grease. Toss in all veggies. Cook 5 min until they’re softened. Add tomato sauce, whole tomatoes, paste and beans. Allow contents of pan to heat up. Add rum and seasonings .Turn down to simmer and allow to cook at least 1 hr. Can cook longer if preferred.

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For the short-rib brine

• 1kg/2¼lb water
• 100g/3½oz salt
• 300g/10½oz Jack Daniel’s whiskey
• 8 beef short-ribs

For the kidney beans

• 1kg/2¼lb water
• 10g/½oz salt
• 300g/10½oz dried organic kidney beans
• 45 large on-the-vine cherry tomatoes

For the chilli powder blend

• 2-3 dried devil’s penis chillies, de-seeded
• 2-3 dried bird’s-eye chillies, de-seeded
• 1 tsp Somalian extra-hot chilli powder
• 10g/½oz sweet smoked paprika
• 10g/½oz Durango ground chilli powder
• 10g/½oz El Rey ground chilli powder
• 10g/½oz Madera ground chilli powder
• 20g/¾oz Pecos Red ground chilli powder
• 20g/¾ Rio Tejas ground chilli powder

For the stock

• 650g/1lb 7oz oxtail
• 1kg/2&frac14lb rib bones (ask your butcher to cut them so that they will fit into the pressure cooker)
• flour, as needed
• 50g/1¾oz grapeseed or groundnut oil
• 1.5kg/3lb 5oz lean beef mince
• 25g/1oz unsalted butter
• 1 large onion, sliced
• 3 large leeks, white and pale green parts only, sliced
• 2 large carrots, sliced
• 2 tsp chilli powder blend
• 1 bottle red wine (preferably Syrah)
• 5 long peppers (pipenlongum, available through online shops)
• 10g/½oz fresh chives
• 10g/½oz fresh flatleaf parsley
• 10g/½oz fresh tarragon
• 2 fresh bay leaves

For the braised short-ribs

• 8 brined beef short-ribs
• plain flour, for dusting
• 3-4 tbsp reserved fat from the stock
• 2 tsp chilli powder blend
• 1 large onion, sliced
• 4 large leeks, white and pale green parts only, sliced
• 3 large carrots, sliced
• 1 bottle red wine (preferably Syrah)
• 5 long peppers (pipenlongum, available through online shops)
• 1kg/2¼lb reserved beef stock
• reserved kidney beans and their liquid

For the cipolline confit

• 250g/8¾oz peeled cipolline onions
• 10g/½oz salt
• extra virgin olive oil, as needed

For the roasted peppers

• 4 red bell peppers
• extra virgin olive oil, as needed

For the finishing butter

• 120g/4¼oz butter, softened to room temperature
• 20g/¾ chilli powder blend
• 5g/¼oz cumin
• 2 limes, zest and juice only
• 1 tsp Tabasco sauce
• 1 tsp Jack Daniel’s whiskey
• 1 tsp finely grated Parmesan cheese
• 1 tsp tomato ketchup
• ½ tsp Worcestershire sauce

For the finished chilli con carne

• 3-4 tbsp (plus extra if needed) reserved fat from the stock
• 1kg/2¼lb lean beef mince (preferably dry-aged and free of gristle – ask your butcher)
• 40g/1½oz chilli powder blend
• 3 whole star anise
• 1 large onion, finely diced
• 5 large cloves of garlic, finely chopped
• 1 large carrot, finely diced
• 50g/1¾oz fresh jalapeno chilli, finely chopped
• 40g/1½oz tomato purée
• 600g/1lb 5oz Jack Daniel’s whiskey
• reserved short-ribs and their braising liquid
• reserved kidney beans and their braising liquid
• salt
• reserved cipolline confit, drained of oil and cut into quarters
• reserved roasted peppers
• 1 fresh jalapeno chilli, finely diced
• finishing butter, as needed

For the muffins

• 300g/10½oz butter
• 560g/1lb 3¾oz canned sweetcorn
• 50g/1¾oz whole milk
• 200g/7oz double cream
• 250g/8¾oz plain flour
• 1½ tsp baking powder
• 190g/6¾oz caster sugar
• 100g/3½oz free-range eggs
• pinch of salt
• 40g/1½oz water

For the sour cream ice cream

• 500g/1lb 2oz low-fat sour cream
• 500g/1lb 2oz crushed dry ice

Method
You will need the following special equipment: spice grinder, pressure cooker, muslin, oven thermometer, silicone muffin mould, food mixer, dry ice.

BRINING THE SHORT-RIBS

1. Combine the water and the salt in a storage container and stir from time to time to dissolve the salt.
2. Meanwhile, tip the Jack Daniel’s into a small pan and slowly bring to the boil. As soon as it has reached boiling point, carefully ignite the alcohol with a match. (This removes the harsh, raw notes of the alcohol, but take care because it will go up with a large flame and will burn for some time on the hob.) Reduce it by half, then leave to cool completely before adding it to the pan of salted water.
3. Place the short-ribs in the brine. Cover and refrigerate for 12 hours.
4. Remove the ribs from the brine and place in a container of cold, fresh water. Allow to soak for six hours, changing the water regularly.

PREPARING THE KIDNEY BEANS

1. Combine the water and salt in a storage container and stir to dissolve the salt.
2. Tip the beans into the container, cover and refrigerate for 12 hours. This soaking step will help the finished beans to cook evenly and keep the skins from splitting during the cooking process.
3. Meanwhile, bring a large pan of water to the boil. Fill a large bowl with iced water (if ice is not available, use the coldest water from the tap).
4. Pull the tomatoes off the vine, reserving the vine. Remove the cores with a paring knife.
5. Cut the tomatoes into quarters and place in a sieve over a bowl. Sprinkle two teaspoons of salt over them and leave until about 100g/3½oz tomato juice has collected in the bowl.
6. Place the tomatoes and their juice in a small pressure cooker. Put on the lid and place over a high heat. When it reaches full pressure, cook for 20 minutes.
7. Remove from the heat and leave to cool. Once cool, remove the lid and place the tomatoes back on the hob. Cook over a high heat, stirring frequently, until the liquid has reduced by half, about 15 minutes.
8. Leave the tomatoes to cool again, then tip into a container. Add the reserved vines and cover (this will infuse the fresh, raw aroma of tomatoes on the vine into the liquid). Store this tomato liquid in the fridge until the beans have soaked.
9. Strain the beans and tip into a small pressure cooker. Remove the vines from the tomatoes. Add the tomatoes to the beans. If necessary, add some water so that the beans are covered.
10. Put on the lid and place over a high heat. When it reaches full pressure, cook for 25 minutes. Remove from the heat and leave to cool. Tip the beans and tomato sauce into a large container. Cover and store in the fridge until required.

MAKING THE CHILLI POWDER BLEND

1. Finely grind the chillies with a pestle and mortar or a spice grinder. Measure out half a teaspoon of each into a container.
2. Add the remaining ingredients and stir to combine. Cover and store until required.

MAKING THE STOCK

1. Preheat the oven to 200C/400F/Gas 6. While the oven is heating, toss the oxtails and rib bones in flour to coat lightly. Place in a roasting tray and roast for 40-45 minutes, or until golden-brown, turning regularly.
2. Meanwhile, place a large pan over a high heat for at least five minutes. Add the oil and wait until it starts smoking – it must be hot enough so that the mince browns rather than stews. Add 1kg/2¼lb of the mince in batches, in a single layer, and stir until browned. You might need to deglaze the pan with water between batches if any crustiness develops in the bottom.
3. Discard the fat left in the pan and add the butter. Melt over a low heat, then add the onion, leeks and carrots and cook for ten minutes, or until soft. Scatter over the chilli powder, stir to combine and cook for an additional five minutes over a high heat to release the aromas of the chillies.
4. Turn the heat back to medium and deglaze the pan by adding the wine and scraping up all the bits stuck to the bottom while bringing it to the boil. Once the liquid has reduced by two-thirds, tip it and the vegetables into a small pressure cooker.
5. Add the cooked mince and the reserved raw mince, the roasted bones and the long peppers. Pour in enough water to entirely cover the ingredients. Put on the lid and place over a high heat. When it reaches full pressure, cook for two hours.
6. Take the pan off the heat and allow to depressurise. Remove the lid and add the herbs. Allow to infuse for 30 minutes.
7. Strain the stock and cool over ice or in the fridge.
8. When cool, remove all the fat that has come to the top and reserve.
9. Tip the stock into a large pan and place over a high heat. Reduce by half, skimming constantly to remove any remaining fat and impurities. Leave to cool, then store in the fridge until required.

BRAISING THE SHORT-RIBS

1. Dust the ribs on all sides with flour. Melt the reserved fat in a large cast-iron casserole over a high heat. When the fat starts smoking add the ribs in batches. Sear on each side (1-2 minutes) until golden-brown. Remove the ribs from the pan and set aside.
2. Lower the heat to medium. Add the chilli powder blend to the pan and fry quickly for around two minutes to release the flavour into the oil. Add the onion, leeks and carrots and cook for 15-20 minutes, or until the vegetables are lightly caramelised, stirring occasionally.
3. Pour in the wine and bring to the boil, scraping up all the bits stuck to the bottom of the pan. Meanwhile, line the inside of a storage container or pan with a piece of muslin large enough to hold all the vegetables. Once the wine has reduced by two-thirds, tip the vegetables out of the casserole into the lined container. Tie up the muslin and return the ‘bag’ to the casserole, also returning the liquid that has drained into the container.
4. Preheat the oven to 140C/275F/Gas 1.
5. Add the short-ribs, plus the reserved stock and kidney beans in tomato sauce to the casserole. Cover the dish first with cling film, then with aluminium foil, and place in the oven for five hours.
6. Remove the casserole from the oven and leave to cool. Squeeze the excess juice from the muslin bag, then discard the bag and its contents.
7. Transfer the short-ribs to a large container. Use a slotted spoon to remove the beans and place them in a separate large container.
8. Skim off any fat from the braising liquid and strain through a sieve. Divide the liquid between the two containers, covering the beans and the short-ribs. Store the meat and beans in the fridge until required.
9. After the short-ribs have been stored for a few hours, remove the meat from the gelatinous liquid, brushing off any excess jelly, and place on a chopping board. Remove the meat from the bone and discard both the bones and any heavy connective tissue.
10. Using a fork, shred the meat into long pieces where it wants to separate naturally.
11. Return this shredded meat to the gelatinous liquid, submerging it to keep it from drying out. Store in the fridge until needed.

MAKING THE CIPOLLINE CONFIT

1. Season the onions with the salt and place in a pan in a single layer. Cover with olive oil.
2. Cook over a low heat until the onions are completely tender. Transfer to a storage container and chill in the oil.

PREPARING THE ROASTED PEPPERS

1. Preheat the grill until very hot.
2. Core and halve the peppers, and remove the white pith and seeds.
3. Put the pepper halves, skin side up, on a grill pan and brush them with olive oil. Place under the hot grill and leave them until they are black.
4. Remove the blackened peppers from the grill and wrap immediately in cling film. Set aside for ten minutes.
5. Unwrap the peppers and peel off the blackened skin.
6. Cut the peeled peppers into 1cm/½in cubes and store in the fridge until needed.

MAKING THE FINISHING BUTTER

1. In a small pan heat 20g/¾oz of the butter with the chilli powder blend and cumin, and fry lightly. Transfer this mixture to a heatproof bowl and allow to cool to room temperature.
2. Blanch the lime zest briefly in boiling water, refresh in cold water and then mince finely.
3. Add the zest and all the other ingredients to the butter mixture. Fold together until everything is evenly mixed. Transfer to a storage container and keep refrigerated.

ASSEMBLING THE CHILLI CON CARNE

1. Place a large pan over a high heat for at least five minutes. Add the reserved fat. When smoking hot, add the mince in batches and cook until evenly browned. Between batches deglaze with water as needed and save all of the bits and liquid that is collected.
2. Using a slotted spoon, transfer the mince to a bowl or plate, leaving the fat in the pan. Deglaze the pan with a little water to remove the bits of meat stuck to the bottom. Add these bits to your browned meat.
3. Turn the heat down to medium and add a bit more of the fat. Add the chilli powder blend and fry briefly, adding more fat if needed.
4. Crush the star anise and bag it in a square of muslin. Add this and the onion to the pan and cook for 10-15 minutes, or until the onion is soft and caramelised.
5. Turn the heat down to low, then add the garlic, carrot and jalapeno chilli. Cook for about ten minutes, or until soft.
6. Add the tomato purée and cook until it becomes a deep brick-red colour.
7. Deglaze the pan by turning the temperature up to medium and adding the Jack Daniel’s. (Be careful as the whiskey will flame.) Bring it to the boil, then scrape up all the bits stuck to the bottom.
8. Add the browned mince plus the short-ribs and their liquid to the pan. Stir in the reserved kidney beans and braising liquid and simmer over a low heat for 40 minutes. Adjust the seasoning to taste with salt. At this point it is best to cool and store the chilli, and finish it later that day or the next. However, you can continue now if you wish.
9. If you have allowed your chilli to cool, reheat it over a low heat. Adjust the seasoning with salt and the chilli powder blend if necessary.
10. Add the cipolline confit, roasted peppers and diced jalapeno. Fold together, being careful not to break the delicate beans.
11. Fold in the finishing butter to give a fresh acidity and glossy sheen to the sauce. The amount that you add depends on your personal preference.

MAKING THE CORN MUFFINS

1. Preheat the oven to 190C/375F/Gas 5, using an oven thermometer to check it. Lightly butter and flour a large muffin tin or use a silicone muffin mould.
2. Melt 25g/1oz of the butter in a large pan or casserole. Add the corn and fry over a medium heat for 2-3 minutes.
3. Pour in the milk and double cream and simmer over a low heat for five minutes.
4. Tip the corn mixture into a food processor and blend until smooth. Push this mixture through a fine sieve and set aside. Discard what’s left in the sieve.
5. With the rest of the butter, make beurre noisette. Put the butter in a pan over a medium heat. When the butter stops sizzling (a sign that all the water has evaporated, after which it will burn) and develops a nutty aroma, remove it from the heat immediately. Strain it into a jug and leave to cool until needed. Discard the blackened solids in the sieve.
6. Sift the flour and baking powder into a bowl. Add the caster sugar.
7. Whisk the eggs and salt together, then pour into the dry mixture, along with the water and 225g/8oz of the reserved creamed corn.
8. Pour the beurre noisette into the muffin mixture and stir. (Try to avoid tipping in any sediment that may have collected at the bottom of the jug.)
9. Spoon the muffin mixture into the prepared tin or mould and bake for 20-25 minutes, or until a pale golden-brown.

MAKING THE SOUR CREAM ICE CREAM

1. Crush the dry ice either briefly in a food processor or by wrapping in a tea towel and beating with a rolling pin.
2. Tip the sour cream into the bowl of a food mixer. Mix on a medium speed while adding small amounts of crushed dry ice until the sour cream is thick and nearly frozen.
3. Use a spoon to scrape the mixture into a rectangular mould, and place in the freezer to harden for one hour.
4. Unmould the ice cream and serve immediately.

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Ingredients

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