Chilli

This hearty chilli is bursting with flavour! Here is a combination of brisket, mince, vegetables and beans to create a wonderful richness with texture and smoky spicy umami.  The Peat’d Chilli Tomato Sauce makes it beautiful and effortless and injects incredible flavour into this comforting dish. The perfect weekend or family meal for chilly weather.

Serves 6-8

• 1 300ml jar of Peat’d Chilli Tomato Sauce
• 1 tbsp vegetable oil
• 700g Brisket or stewing beef cut into 5 cm chunks* you may omit the mince and use 1.2 kg beef or vice versa
• 500g mince beef
• 4 cloves of garlic roughly chopped
• 1 medium onion roughly chopped
• 1 red pepper roughly chopped
• 1 rib of celery sliced
• 1 bunch coriander stems (leaves reserved for garnish)
• 2 tbsp tomato paste
• 300ml beef stock
• 1 cube semi sweet chocolate or chocolate stock cube (or 1 tsp sugar)

Spice mix:

• 1 tsp ground cumin
• ½ tsp cumin seeds
• 1/2 tsp ground coriander
• 1/2 tsp cayenne
• 1/2 tsp paprika
• 1 tsp Mexican or regular oregano
• 1/2 tsp sea salt
• 1 small cinnamon stick
• 1 bay leaf
• 1 400g can of kidney beans or other (butter, black etc) rinsed and drained
• Coriander, sliced fresh chilli and sour cream to serve

Salt and pepper the beef brisket. In a large oven proof casserole heat the oil on medium high and working in batches brown the beef all over and set aside. Add the beef mince and fry to brown, set aside with a slotted spoon.

Add a touch more oil toss in the onion, garlic, celery & pepper and sauté until soft (5-6 minutes). Add the spice mix and toss cook for a minute then add the tomato paste and cook for another two minutes. Add the beef stock in along with the Peat’d Chilli Tomato Sauce, the coriander stems and chocolate then bring to a boil, turn down cover and simmer for 4-6 hours.

*If using a slow cooker cook on high for 5-6 hours or low for 7-8 hours.

*If using a pressure cooker or instapot – pressure cook on high for 45 minutes to 1 hour.

Take the cover off and check to see that ithe brisket is tender – add the can of beans and cook on a medium simmer for 30 until thickened. Adjust any seasoning.

Serve in bowls with rice, fresh coriander, chilli and sour cream.

Serves 4

I love a good shakshuka and adding merguez or any other sausages is one of my favourite ways of making it.

After cooking this shakshuka with PEAT’D Chilli Tomato Sauce, I don’t think I’ll ever go back to using ordinary chopped tomatoes.

The deep smoky flavour is just so incredibly delicious. And the dark red colour of this dish makes it a perfect Halloween recipe to match all the other dark and red coloured foods you’ll be serving.

• I medium onion
• 1 medium clove garlic
• 1 red bell pepper
• 2 medium tomatoes
• ½ tsp cumin
• 1 tsp hot smoked paprika (or just sweet smoked paprika)
• ¼ tsp white sugar
• 1 jar PEAT’D Tomato Sauce with chilli
• 2 Tbsp sundried tomato paste
• 60 ml water
• ¼ tsp salt
• 4 merguez sausages
• 4 eggs

To Finish

• 5 sprigs fresh parsley, chopped
• Freshly ground black pepper

Prep Work:

Dice the onion, pepper and tomatoes and set them aside separately.

Finely chop the garlic.

Cooking the Shakshuka:

Heat the olive oil on medium-low heat, in a medium-sized frying pan or shallow casserole dish with a lid (you’ll be covering the pan).

Fry the onions for 2 minutes, stirring regularly.

Add the garlic, fry for 30 seconds, then add the cumin and paprika. Stir it all around for another 30 seconds. Don’t worry if it’s dry.

Add the peppers, chopped tomatoes and sugar, stir to coat the pieces with the spice mix in the pan.

Pour in the jar of PEAT’D Chilli, sundried tomato paste, water and salt. Stir and bring to a simmer on medium heat. Reduce the heat, cover and cook the sauce for 10 minutes.

Stir the sauce, then add the merguez to the sauce, pushing them down and spreading them out, ensuring you’ll have space for the eggs later. Scoop a little of the sauce and “baste” the top of the sausages. Cover and cook for 10 minutes.

Now the eggs. Make 4 little wells in the shakshuka sauce and drop your eggs in one at a time. Cover and cook for 5 – 10 minutes until the eggs are set the way you like it. I do it for just 5 minutes for very runny yolks.

When done, take it off the heat and sprinkle with freshly ground black pepper and the parsley. Serve with lots of bread.

Serves 2

A great quick one pot dinner that’s full of flavour. Beautiful thick flaky fish sitting on top of creamy butter beans in a rich tomato sauce with a kick of chilli.

• PEAT’D Chilli Sauce
• 2 thick fish fillets (cod or haddock)
• 1 white onion, finely diced
• 2 garlic cloves, grated
• 1 tsp ground cumin
• 2 tsp smoked paprika
• Tin of butter beans, drained
• 1 lemon, juiced
• 1 tbsp oil
• Salt and pepper
• Fresh parsley to serve

Season the fish fillets with salt and pepper them set aside. Heat a large pan, add oil then saute onion for 10 minutes. Add garlic and cook for further 5 minutes. Sprinkle in the cumin and paprika then cook them for about 2 minutes. Pour in the PEAT’D sauce along with the butter beans and cook for 5 minutes. Place in the fish fillets and cover with a lid for 15-20 minutes. Squeeze over lemon juice. Plate up and serve with freshly chopped parsley.