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walkpau873 02 October 2005 11:42 AM

The Photographers Chille
Heres the recipe i know a few of you have been waiting for, its defo my favourite Chille recipe and definately worth the time it takes to cook. Dont skimp on any of the ingredients and follow instruction exactly and you should enjoy it as much as we do...................

1 Tablespoon Olive Oil
1kg lean best minced steak
9 slices streaky bacon, cut into strips
1kg copped onions
1/2 Tablespoon crushed garlic
2 celery stalks
4 chillies finely diced
1 bay leaf
1 tablespoon ground oregano leaves(dried out of jar)
1 tablespoon ground cumin
1/2 tablespoon ground corriander
1/2 tablespoon grounf fennel seeds
1 teaspoon paprika
1/2 tablespoon cayenne pepper
1/2 tablespoon unsweetened cocoa powder
1/2 teaspoon powdered cinnamon
1 tin (400g) copped tomatoes
1/2 pint beef stock
1 tablespoon tomato puree
1/2 tablespoon black pepper
1 1/2 tins red kidney beans(drained)
Good handful fresh coriander

Heres how....

Heat the oil in a large pan and brown the minced steak over a light heat, remove the steak from the pan and set aside.

Add the bacon to the pan and fry till golden. Finely dice the onion and add to the pan with the garlic, celery, chillies, bay leaf, herbs and spices. Cook until softened and brown.

Return the meat to the pan and add the cocoa powder, cinnamon, canned tomatoes, stock, tomato puree and black pepper. Cover and simmer for 21/2 hours over a low heat. Top up with more stock if it becomes too dry.

Drain and rinse the kidney beans and add to the pan. Cook for a further half a hour, keeping them covered with juices.

Fold in the fresh corander leaves just before serving.

Serve with boiled rice and crusty bread.

WOW its that simple, its my favourite, you can double up on the fresh chillies if you want it hotter Mr Frenchie:D



STi-Frenchie 02 October 2005 11:45 AM

WOW! I look forward to trying that one Paul, sounds delicious! :thumb::thumb::thumb:

CharlieWhiskey 06 October 2005 04:12 PM

Sounds good to me:thumb:

But are they 4 regular chillies:), Jalapenos:D, birdseye chillies:eek: or scotch bonnet chillies? :cry: :confused:

btw Chile is a South American country, Chilli is hot ;)

walkpau873 06 October 2005 04:44 PM


STi-Frenchie 06 October 2005 04:47 PM

I'm planning on making your Photographer's Lamb Curry this weekend Paul - will let you know how I get on!

walkpau873 06 October 2005 05:33 PM

Well done Mr Frenchie, i dont think you will be disapointed. When i get my kitchen finished i`ll be making the curry you posted, but that`ll be a few weeks yet(bloody builders), oh well im off to Portugal on Saturday to get away from all the mess, so you should have just about recovered by the time i get back.


STi-Frenchie 06 October 2005 07:59 PM

For the curious

STi-Frenchie 09 October 2005 02:43 PM

Paul, I made the Photographer's Lamb Curry last night and it was just lovely. The sauce was deliciously unctuous :)

I left out the chopped coriander as I'm not a terribly big fan of it and augmented the heat factor by adding 16 bird chillies (should have added more!)

Overall rating?

Nice one ! :thumb::thumb::thumb:

walkpau873 17 October 2005 08:00 AM

Cool, glad you like the recipe, just back from a week in Portugal to still find no kitchen! Getting racked off now living in dust. Will try your recipe when i finally get my kitchen back.


walkpau873 24 October 2005 05:29 AM

Hey Frenchie! Just made your lamb curry and all i can say is that it the dogs danglies. Absolutley superb, very authentic, i did deseed the chilles, and it was plenty hot enough for me and the wife, top recipe mate! Do you have anymore?


STI Frenchies lamb curry here

STi-Frenchie 24 October 2005 09:02 AM

Cheers Paul ! Really glad you liked it. I wanted to make your chilli recipe this weekend but the missus had other ideas and we ended up with her rather delicious Chicken Colombo (chicken legs, colombo spice, courgettes, potatoes, aubergines) which even the kids can enjoy -- I keep a scotch bell pepper to the side to add a bit more fire for me. As for curries, I do have another recipe which I like to make - a beef vindaloo. The recipe is normally for pork but I find with some stewing steak (or boeuf bourgogne as we refer to it) and a much longer cooking time, it's very nice indeed. So nice in fact that the first time I made it I pigged out and ate it all in one sitting! I'll dig out the recipe and post it up a bit later.

walkpau873 24 October 2005 10:59 AM

Look forward to it Frenchie, i was going to save the leftovers for my curry loving neighbour to try, but, i think i`ll go and eat it all now myself!


STi-Frenchie 29 October 2005 04:53 PM

The Photographer's Vindaloo
Apologies Paul, I got completely side-tracked this week and didn't get around to posting this up for you.

This recipe was originally for pork but I cooked it with lamb and (even better IMHO) some boeuf bourgogne/stewing steak.


15-20 red chillis, preferably Kashmiri dried chillis - seeded or de-seeded according to your palette. I like it searing hot so keep 'em in :)
1 teaspoon cumin seeds
6 cloves
5cm cinnamon stick
10 black peppercorns
1/4 star anise
1 teaspoon poppy seeds
5cm x 5mm piece of fresh ginger
6 plump garlic cloves
1 tablespoon tamarind pulp
4 teaspoons of cider vinegar
1/3 cup of oil
3 medium onions finely chopped
1.5 lbs of stewing steak, cubed
15 curry leaves


Soak the dried chillies in some water for 15-20 minutes to soften them. Grind all the spices, ginger, garlic, chillies and tamarind with the vinegar to make a smooth vindaloo paste. Take some of the paste and rub it onto the beef and let it marinate for 15-30 minutes.

Heat the oil in a cooking pot and fry the onions for about 15-20 minutes or until they are golden brown. Add the rest of the vindaloo pasteand fry for another 5 minutes stirring continuously and adding 2 tablespoons of water if necessary. Add the beef and sauté in the spice mixture for 5 minutes. Add 4 cups of water and salt to taste and cook over a low heat until tender (3-4 hours it took my beef to cook so that it was almost falling apart at the touch). Once the meat is cooked, add in the curry leaves and let it simmer for 3-4 minutes. Serve with rice, chapati's and lashings of your favourite beer/wine.

STi-Frenchie 29 October 2005 04:54 PM

The Photographer's Lamb Curry

5 tablespoons of oil
6 green cardamoms
6 shallots, chopped
6 cloves
6 black peppercorns
4 garlic cloves, chopped
1 inch piece of cinnamon stick
2 inches of ginger, finely chopped
750g leg of lamb cubed with the fat removed
2 tablespoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon chilli powder
150g natural (greek) yoghurt
1 teaspoon garam masala
10 fresh green chillis, chopped (keep the seeds if you, like me, like it hot!)


Pound the coriander and cumin seeds in a pestle and mortar into a fine powder before you start.

Heat 4 tablespoons of the oil in a pan and add the cardamoms, cloves, peppercorns and cinammon. Fry for one minute. Add the lamb slowly and fry it until it is brown all over. Once the lamb has browned, remove it from the pan and put it in a dish. Remove the spices from the pan and throw them away. Put the last tablespoon of oil into the pan and fry the shallots, garlic and ginger for 5 minutes continually stirring. Next, add the coriander and cumin powder mix, the chilli powder, half of the chillies and add a generous amount of salt to taste and cook this mixture for a further 5 minutes stirring it continuously (otherwise it will burn). After 5 minutes gradually stir in the yoghurt. Once the yoghurt has been completely absorbed add in the lamb from the dish (including any juice) and add water until the meat is just covered. Bring the pan to simmering point and cover it. Cook for 1 to 1.5 hours or until the lamb is tender. Add in the remainder of the chillies and allow to simmer for a further 5-10 minutes until the chillies are soft. Add in the garam masala and stir for 1 minute. The curry is now ready.

ChrisB 02 November 2005 04:09 PM

How does the Chilli sit on the ring-stinger scale? As a reference, the hotest curry I'd have is a madras. It sounds great though.

I've got four home-grown red cherry chillies in the freezer to use up.

STi-Frenchie 03 November 2005 06:41 AM

Wish I could answer that for you Chris but I still haven't made it yet -- hopefully this weekend. I'm also interested in the answer as I may need to increase the amount of cayenne or bung in a few extra chillies. Paul?

walkpau873 03 November 2005 08:23 AM

Id say it was about 4/10 on the ring sting rating, so its fairley lame but the actual flavour is fantastic! If you want to get it a bit or a lot hotter and more fresh chillies not cayenne pepper. you could try ten fresh chillies or for Frenchie stylee try 15 :D Let me know how you get on.


STi-Frenchie 05 November 2005 03:43 PM

En route - call the fire brigade!!!
One Chilli Con Carne coming right up! I got my D2H back from Nikon after they'd fixed the problem with the exposure meter so couldn't resist taking a few shots.

Look at the fantastic colour of this with all the spices, chillies, onions and bacon on the go!

Mince added back in, final ingredients added and it's simmertime!

A little something for the chef whilst I wait (only another 2.5 hours to go) :)

I decided not to go with green chillies but really add some heat with 5 habanero the chilli started to simmer I decided to taste it and it is really nice -- and searing hot!!! My tongue is still tingling :) Hence the little something for the chef to cool my mouth down :)

Daryl 05 November 2005 06:59 PM

Looks nice, but the pastis looks even better - think I'm gonna have to go and make myself one of those :)

Daryl 05 November 2005 07:31 PM

So I did - lovely! Hope the chilli was good :D

STi-Frenchie 05 November 2005 08:29 PM

[email protected] !

Paul, the verdict is in....two words: abso-lute-ly delicious!!! I have to say the taste is exquisite and even Mrs STi-Frenchie -- who is a pretty mean cook herself as my waistline will testify -- was impressed. She doesn't eat foods which are very hot and spicy and had just a couple of forkfuls to taste, and said that she would make it but without the amount of fire I put in. *Praise indeed* I kid you not. I was still sweating 10 minutes after having finished it and that is always a good sign on my own personal Scoville scale :) I'm going to freeze the rest and have kept aside a portion for my neighbour who also likes it extra hot. Great stuff :thumb::thumb::thumb:

walkpau873 06 November 2005 07:36 AM

Hey, roflmao!!! Great pictures and great story, lol to both you and daryl!!!

Glad you liked the recipe, my wife always moans when i say thet im going to cook chilli, but when i serve it up, its certainly dissappears quick enough!

This has been a terrific thread, keep the recipes coming!


bettyboo 06 November 2005 04:53 PM

Here is my recipe of my piri piri chicken. It is so nice but paul wont eat it anymore or even be in the room as it takes his breath away. Its simple, takes ten mins and delicious.


Skinless chicken breasts
Nandos Extra Hot Piri Piri Sauce
Pitta Breads
Onion, thinly sliced
Sweet Chili Sauce
Craft Low Fat Garlic and Herb Sauce


Cut the chicken into cubes and dry fry until cooked. When cooked add the piri piri sauce and fry until the sauce dries onto the chicken.
Heat up pitta bread and place onion and chicken into them.
Use the garlic and sweet chilli sauce as dips and there you go.

As you can see this meal is cooked with only the freshest ingredience!!!!

Sorry i know that this is not as good as paul and sti frenchie but its the best i can do!!!!

scoobypreza 06 November 2005 09:26 PM

I wish I could cook.

Anyone want to adopt me?


STi-Frenchie 06 November 2005 09:45 PM

Sounds good to me Bettyboo, perfect for lunchtimes - quite reminicent of quesadillas without the tortilla but with pitta instead. I'll give that a go if I can source the ingredients but might have to substitute the Nando's with Walkerswood (thanks again Chris!) and make my own garlic and herb sauce.

CharlieWhiskey 06 November 2005 11:13 PM

Thai Penang Chicken Curry
I don't usually work to recipes, but here's my own Thai Penang Chicken Curry. Feel free to change anything as I usually do :)

(To serve 2)

1-2 tbsp groundnut or coconut oil
1/2 sachet or 2 tbsp of Mae Ploy brand Penang Curry Paste
1 tin coconut extract/milk
3 Kaffir lime leaves rolled & chopped (or if using dried, crush & remove the stalks)
1 tsp ground star anise
1 tsp chopped lemongrass
3-4 chicken thigh (or 1-2 chicken breast) fillets, de-skinned and de-fatted
12 small button mushrooms
Knob of Vitalite or butter if you prefer
Splash of Thai fish sauce
2 tsp chopped Thai sweet basil
A couple of red chillies to taste (just plain ones if it's your first time) ;)
Some light Muscovado sugar or better still natural palm sugar (to balance the heat)
Handful of fresh basil leaves

2 cups Thai Fragrant Rice
1-2 tbsp desicated coconut

2-4 bottles of COLD Singha beer (there is no substitute for this!)

Heat wok to mild heat and add oil, coating the full cooking surface.
Add the curry paste and stir through to release the flavour.
Pour in the coconut milk/extract
Add the kafir lime leaves, star anise & lemongrass
Simmer for a few minutes while preparing the rice...

Rinse rice, then put in a saucepan just covered in water. Cover & simmer, stiring occasionally. Set timer for 10 minutes...

Finely chop the red chillies and add to the wok.

Chop the chicken and add to the wok, continue to simmer, stiring occasionally.

Wipe the mushrooms with kitchen roll then halve.
Saute over a high heat for a few minutes in the Vitalite or butter
add to the wok and then stir in the thai sweet basil and fish sauce.

Taste the curry sauce & add the sugar to balance heat

After the 10 minute timer has elapsed most of the water should have been absorbed. Add the coconut to the rice, stir and continue to heat for a further minute or two then drain & keep warm.

Stir the fresh basil leaves into the curry.

Serve on warm plates with a glass of Singha at the ready just in case ;)

Turbohot 07 November 2005 01:00 AM

you better cook it when I come to visit you then!:D

walkpau873 07 November 2005 06:56 AM

Charlie Whiskey-Thanks for the recipe, im quite partial to a good thai curry, i will definately give it ago later in the week.

Frenchie- If you are struggling to get Nandos extra hot piri piri sauce, i can always post you a bottle over in a jiffy bag, no problem! Its not for the faint hearted you know, and as Chez has just stated i have to leave the room when shes cooking it, theres something in the sauce that gets straight down the back of me throat!


STi-Frenchie 08 November 2005 06:42 AM

Cheers Paul! Some of the guys in my team go back to the UK for a visit evey so often so I might ask them to pick up a bottle. I've tried it before -- very nice stuff.

P.S. The neighbour also enjoyed your chilli con carne but said it was a wee bit on the strong side (hot) for him. But that's my doing, not your recipe! :)

walkpau873 08 November 2005 06:51 AM

Thats great, but if you do struggle, i dont have a problem posting some over.

I made the chille again last night and doubled up on the chilles, great stuff. We have loads left over so im going to par boil some potatoes, slice them and layer them ontop of the remaining chillie, then sprinkle a good layer of grated cheese and put in oven for 40 mins-thats tea for tonight sorted!:D


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