St. Hilda’s Spicy Beef Pot by Kath Breckon SCOTY Winner 2016
- 3:00 TIME
- 4 portions
For the warming beef chilli
240g topside of beef
1g ground cumin
3ml vegetable oil
80g carrot, peeled and finely diced
60g onion, peeled and finely diced
3g fresh garlic, peeled and minced
2.5g mild chilli powder
1g dried oregano
4g CHEF® Liquid Beef Concentrate
10g tomato puree
180g MAGGI® Rich and Rustic Tomato Sauce
0.5g black pepper
0.3g ground cayenne pepper
40g chickpeas drained
0.5g fresh flat leaf parsley
For the sweet potato and butternut squash croquettes
80g MAGGI® Mash Potato Flakes
200g sweet potato, peeled and grated
80g butternut squash, peeled and grated
24g MAGGI® Southern Fried Crunchy Bake
For the garlic cornbread
50g plain flour
5g baking powder
8g caster sugar
180g low fat natural yoghurt
1 medium egg
3g fresh garlic
For the salsa
3g vegetable oil
40g red onion, fine diced
80g garden peas
40g red pepper, fine diced
40g yellow pepper, fine diced
0.5g fresh thyme, chopped
Prep: 20 minutes. Cook: 2 to 3 hours depending on the meat size.
- Trim and remove the fat off the beef, cut into small dice. Seal the beef in 3ml of the hot oil in a small bs tin, add 3ml of the Maggi beef concentrate and add 300ml of water, place a lid on the tin and place in a heated oven at 200C.
- Place the polenta, flour, baking powder, caster sugar in a bowl. Mix together the egg, yoghurt and 60ml water. Add to the polenta, adding the garlic and stirring gently, divide equally into 4 bread tins and bake for 15-20 mins at 180c.
- Peel and grate both the butternut squash and sweet potato. Bring a little water to the boil and add the sweet potato, cook for a few minutes before adding the butternut squash, cook for a further couple of minutes, strain and then return to the heat to dry out for a couple of minutes, keep stirring.
- Mix the Maggi Potato Flakes with 120 ml water, add the sweet potato mix, mash together, and divide into 8 equal amounts, shape into croquettes and evenly coat with the Maggi Southern Fried Crunchy Bake. Place on a baking tray and place in the fridge until needed.
- Peel and finely dice the carrots, brunoise the onion, cook the carrots in a little water, then add the onion and the chopped garlic, add the Maggi Rich and Rustic Tomato Sauce, chilli, oregano, tomato puree, cumin and cayenne pepper. Take the beef out of the oven , then add to this sauce with the stock (from the bs tin), allow to cook on a low heat for 30 mins to allow the flavours to infuse , season and add the last 1 ml of Maggi beef concentrate, this helps to enhance the flavour.
- Place the croquettes in the oven and bake for 20 mins at 200c.
- Brunoise the red onion and peppers, sweat off in a little oil. Then add the sweetcorn and peas, cook for a couple of mins, then add the chopped thyme.
- Once everything is at the correct temperature, place into serving dishes or on the plates, garnish the beef chilli with a sprig of the flat leaf parsley and serve.
Sealing the beef in hot fat first will help build flavour. It is very important to make sure the meat is well braised, check the largest pieces of meat before serving.
of which: saturates
of which: sugars
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.