DESSERT – Basil & Lime Sorbet

 Basil & Lime Sorbet

INGREDIENTS

2 Glasses Sugar
1 Glass Water
1 Glass Lime Juice
1 large Bunch Of Basil (Pounded To A Puree Or Finely Chopped) 
 
METHOD

1. Place the water and sugar in a pan, bring to the boil and simmer for four minutes with the zest.

2. Remove from the heat and allow to cool for a while.

3. Add the lime juice and basil puree.

4. Stir this up and leave to infuse for a while.

5. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer.

6. Generally, sorbet takes two hours to set.

7. Try to stir it around every half an hour if you remember.

8. To Serve: Serve it in a glass on its own.

SPICY – Chili Con Carne

Ingredients 

455g/1lb chuck steak, minced or best minced beef
2 medium onions
1 clove of garlic
olive oil
2 level tsp chilli powder
1 heaped tsp ground cumin (or crushed cumin seeds)
200g/7oz sun-dried tomatoes in olive oil
1 fresh red chilli, deseeded and finely chopped
2 x 400g/14oz tins chopped tomatoes
2 x 400g/14oz tins of red kidney beans, drained
½ stick cinnamon
sea salt and fresh ground black pepper

Method 

1. If you are using the oven method t e preheat the oven to 150C/ 300F/Gas 2.

2. Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chilli powder, cumin and a little seasoning.

3. Chop up the meat in the processor and add to the pan, cooking until slightly browned.4. Place the sun dried tomatoes and chillies n the processor with the oil and blend to form a paste. Add these to the beef ith the tomatoes, cinnamo stick and a wineglass of water. Season a little more if need be.

5. Bring to the boil, cover with greaseproof paper and the lid, then either turn the hea down to simmer and cook for 1½ hours or transfer the pan to the oven for about 1½ hours.

6.  Add the red kidney beans 30 min te before the end of cooking time.