Chicken and Chorizo Jambalaya

Ingredients 4 chicken breast fillets 550mls water 200mls white wine 1.5 cups uncooked brown rice 1 chorizo ring 3 sticks celery 1 onion 1 green bell pepper 1 red bell pepper 3 tbsp cajun seasoning pinch cayenne pepper 1 can diced tomatoes Method Saute the chicken and chorizo, remove and set aside Saute the onion until soft Add the veg and seasonings, cook until aromatic Stir in the chicken and chorizo Add the water, wine and tomatoes Bring to the boil, cover and simmer for 1 hour Add the rice and cook until the liquid is absorbed and the rice is cooked

Chilli Con Carne

Ingredients 1lb beef mince 1lb pork mince 1 chorizo ring 2 tbsp tomato paste 1 large onion 2 red peppers 2 cans chopped tomatoes 2 cans red kidney beans, rinsed 500ml beer or beef stock (your preference) 4 cloves garlic, crushed 2 tsp chilli powder 1 tsp ground cumin 1 tsp oregano 1 tsp paprika Pinch cayenne pepper Salt Black pepper Directions Heat a some oil in a large pan over medium-high heat Brown the mince in batches, remove and set aside Fry off the chorizo until it releases its oils, remove and set aside Cook the onion and peppers in the chorizo oils until soft Add the garlic and cook for a minute Add the meat back to the pot Add the spices and oregano and mix well Add the tomato paste and tinned tomatoes and mix well Pour in the beer followed by the beans and mix in Season with salt and pepper to taste Bring to the boil then simmer covered on a lower heat for an hour Remove the lid and cook until the sauce reduces to how you like it

Chunky Vegetable Soup

Ingredients Beef shin on the bone Knob of butter 2 leeks 4 sticks celery 4 carrots 4 large potatoes 1 mugful of barley soup mix 1 ltr homemade veg stock 1 ltr water Method Melt the butter in a large pot Brown the meat on both sides, then remove from the heat Tip in the vegetables and barley soup mix Add the stock and water Season to taste Bring to the boil, turn down, cover and simmer for 90 mins

Irish Stew

Ingredients 2 pounds steak pieces (can also use lamb or mutton if you are feeling traditional) 1 pack smoked bacon lardons 3 large potatoes 3 carrots 1 onion 2 tbsp tomato paste 1 tsp smoked paprika 2 tsp beef seasoning Glass red wine Water Method Heat olive oil in a large pot over medium heat Brown the steak pieces, remove and set aside Cook the bacon and onion Add the carrots and potatoes, cook until slightly softened Add the smoked paprika and mix until coated Add the beef and mix up Add the tomato paste Add the beef seasoning to 500 mls of water and pour into the pot Add the wine and stir Bring to the boil and then let simmer for 1 hour Thicken with 2 tbsp cornflour mixed with 60mls water if needed

Sausage, Pasta and Cannellini Bean Stew

Ingredients 1 onion 2 carrots 4 cloves of garlic 1 tin cannellini beans 1 tsp thyme 6 quality pork sausages 1 tin tomatoes 500mls Passata 150mls wine 1 tsp smoked paprika 1 tsp cumin 100g pasta 2 tsp balsamic vinegar Salt and black pepper Method Fry off the sausages in some oil until cooked and set aside Saute the onion until softened and translucent Add the garlic and cook for 30 seconds Add the carrots and cook until softened Stir in the thyme, paprika, cumin Add the tomatoes, wine, balsamic vinegar Cut the sausages into pieces and stir in Add the pasta, bring to the boil and then simmer for 30 mins Add the beans and cook for a further 15 mins