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Recipe: Chilli con carne
There are a million recipes to make chilli con carne and I can’t say mine is better nor more authentic (I’m Peruvian, not Mexican! nor American!) but I can definitely say it is pretty tasty. Once again I’ve used Feather and Bone’s fabulous organic mince with organs (super food!) to make it extra nutritious. You can serve it in any of the traditional ways: with rice, in nachos, topped with shredded cheese, sour cream, guacamole, etc. I like to serve it with vegetables (e.g. steamed or roasted broccoli and/or cauliflower), topped with coriander, avocado and a squeeze of lime juice. However you decide to serve it, I hope you enjoy…
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Product review: Feather and Bone organic beef mince with organs
Feather and Bone is my favourite butcher in Sydney. They have the best quality ethically sourced meat in town, as well as pastured eggs and amazing charcuterie. One of their newer products is a mix of beef mince with organs, which contains 10-15% of heart, liver and/or kidneys. Why buy beef mince with organs There are people who cringe at the thought of consuming organs (or meat, for that matter) and, on the other end of the spectrum, there are people like me (my favourite meals as a kid include my grandma’s liver soup and my mum’s liver with onions; I also enjoyed having liverwurst as a spread on my…
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Recipe: Mum’s burgers
Last time I went home I asked mum for recipes of meals I really miss. Her burgers, a simple weeknight meal, were on the list. She used to serve them with rice (otherwise it’s not a meal, according to many Peruvians) and occasionally a little salad. I used to pour tomato sauce all over the rice; these days I prefer serving the burgers with salad (coleslaw is my personal fave) and some good mustard.
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Recipe: Speck, beef & mushrooms
No fancy story behind this dish. I was browsing Feather and Bone‘s weekly list to order meat and noticed they had speck ends for cooking. They are cheaper than bacon and ham, and come from the same top-quality piggies. Mega win. Speck, beef & mushrooms Yield: 8 servings Ingredients 1 kg beef mince 500 g speck ends, cut in chunks 2 onions, sliced 2 bulbs fennel, sliced 1 tbsp lard (optional) 500 g mushrooms 1/2 tsp rosemary salt + 1/2 tsp sage salt (or 1/8 tsp dried rosemary + 1/8 tsp dried sage + 3/4 tsp salt) freshly ground pepper roasted Brussel sprouts, to serve Directions Brown speck at medium-high…
