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Thread: Fao Wannabee Jamie Oliver’s out there

  1. #1

    Fao Wannabee Jamie Oliver’s out there

    When cooking a chilli is it best to brown the mince then add the garlic, chilli and spices?

    Or do I chuck the spices in same time as the raw mince?

  2. #2
    International Mrs Steve R's Avatar
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    Re: Fao Wannabee Jamie Oliver’s out there

    When I used to eat mince I would brown it a bit first and drain it off, depends on your mince.

  3. #3

    Re: Fao Wannabee Jamie Oliver’s out there

    Cook the onion, garlic, chillis and spices, when softened, add the mince and brown...

  4. #4

    Re: Fao Wannabee Jamie Oliver’s out there

    Quote Originally Posted by Mrs Steve R View Post
    When I used to eat mince I would brown it a bit first and drain it off, depends on your mince.
    Low fat mince so nothing to drain tbh

  5. #5

    Re: Fao Wannabee Jamie Oliver’s out there

    Quote Originally Posted by Glos Blue View Post
    Cook the onion, garlic, chillis and spices, when softened, add the mince and brown...
    Cheers

    I softened the onions, semi browned the mince, then added the spices (garlic, chilli, chilli flakes, chilli powder , cumin, coriander, paprika) cooked until fully browned and added tinned tomatoes, beef stock and tomato purée. Added some more chilli powder into the sauce. Bring to boil, then simmer to reduce. Tastes alright anyway.

  6. #6

    Re: Fao Wannabee Jamie Oliver’s out there

    I think Jamie Oliver should be the first TV chef to go into space, whether the little fecker wants to or not.

  7. #7

    Re: Fao Wannabee Jamie Oliver’s out there

    Magic ingredient for Chili, chuck in a splash of balsamic

  8. #8
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    Re: Fao Wannabee Jamie Oliver’s out there

    Quote Originally Posted by J R Hartley View Post
    Cheers

    I softened the onions, semi browned the mince, then added the spices (garlic, chilli, chilli flakes, chilli powder , cumin, coriander, paprika) cooked until fully browned and added tinned tomatoes, beef stock and tomato purée. Added some more chilli powder into the sauce. Bring to boil, then simmer to reduce. Tastes alright anyway.
    Sorted.

  9. #9

    Re: Fao Wannabee Jamie Oliver’s out there

    Quote Originally Posted by ian gibson View Post
    I think Jamie Oliver should be the first TV chef to go into space, whether the little fecker wants to or not.
    Hahaha

  10. #10

    Re: Fao Wannabee Jamie Oliver’s out there

    Quote Originally Posted by Barry Shitpeas View Post
    Magic ingredient for Chili, chuck in a splash of balsamic
    I’ll bear that in mind next time

  11. #11
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    Re: Fao Wannabee Jamie Oliver’s out there

    Quote Originally Posted by ian gibson View Post
    I think Jamie Oliver should be the first TV chef to go into space, whether the little fecker wants to or not.
    "Prick with a fork"

  12. #12

    Re: Fao Wannabee Jamie Oliver’s out there

    If you are going to bung the spices into a pan hot enough to brown mince then might be best to add a drop of water to them in a little cup/bowl first. Onion stops mince browning so go the other way. Mince. Onion. Spices. Garlic. Tomatoes n simmer. Pukka as the mockney tw*t would say.

  13. #13

    Re: Fao Wannabee Jamie Oliver’s out there

    I usually add all the spices after I've added the tomato sauce.

    You might want to consider using mince with a higher fat content. Better texture and flavour.

    I go:

    Onions - fry them up until they're soft and have a tiny bit of colour
    Garlic - don't let the garlic brown, it goes bitter I usually add a bit of water or wine at this point to temper the heat
    Meat - Brown it slightly before adding the tomatoes, you want to keep it tender
    Beans - cook them for a long time so they're tender
    Spices - Cumin, chilli powder etc. I've been using canned chipotle chilis in adobo sauce lately - highly recommended if you can find them, but the heat/flavour cooks off a bit if you leave them too long though.

  14. #14

    Re: Fao Wannabee Jamie Oliver’s out there

    Quote Originally Posted by NYCBlue View Post
    I usually add all the spices after I've added the tomato sauce.

    You might want to consider using mince with a higher fat content. Better texture and flavour.

    I go:

    Onions - fry them up until they're soft and have a tiny bit of colour
    Garlic - don't let the garlic brown, it goes bitter I usually add a bit of water or wine at this point to temper the heat
    Meat - Brown it slightly before adding the tomatoes, you want to keep it tender
    Beans - cook them for a long time so they're tender
    Spices - Cumin, chilli powder etc. I've been using canned chipotle chilis in adobo sauce lately - highly recommended if you can find them, but the heat/flavour cooks off a bit if you leave them too long though.
    Cheers

    Cooking for the missus so she insists on the slimming world recipe

  15. #15

  16. #16

    Re: Fao Wannabee Jamie Oliver’s out there

    Meat first. Browned but not burned. Onions next. Onion will Deglaze the pan. Spice once pan is slightly wet again cooked to quite dry .Garlic. The later you put it in the more you will taste it and the less u will burn it. Vinegar (red) scrape bottom of pan. Mad smell comes out., cut heat to next to feck all re hydrate it all with tom's n stock. Lid on an wait. Add more water if it gets too thick. Let that cook off until you see what you want. Trust me. Every process is correct.

  17. #17
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    Re: Fao Wannabee Jamie Oliver’s out there

    Quote Originally Posted by ian gibson View Post
    I think Jamie Oliver should be the first TV chef to go into space, whether the little fecker wants to or not.


    Fecker took our turkey twizzlers!!

  18. #18

    Re: Fao Wannabee Jamie Oliver’s out there

    Quote Originally Posted by Barry Shitpeas View Post
    Magic ingredient for Chili, chuck in a splash of balsamic
    Nah. Worcester sauce.

    Then again I just chuck it in everything.

  19. #19

    Re: Fao Wannabee Jamie Oliver’s out there

    Quote Originally Posted by J R Hartley View Post
    Cheers

    Cooking for the missus so she insists on the slimming world recipe
    How did it go?

  20. #20

    Re: Fao Wannabee Jamie Oliver’s out there

    Quote Originally Posted by Barry Shitpeas View Post
    Magic ingredient for Chili, chuck in a splash of balsamic
    Quote Originally Posted by Dr Lecter View Post
    Nah. Worcester sauce.

    Then again I just chuck it in everything.
    Have you tried putting in some grated plain (dark) chocolate?

    Works really well with a hot chili.

  21. #21

    Re: Fao Wannabee Jamie Oliver’s out there

    Quote Originally Posted by NYCBlue View Post
    How did it go?
    Splendid. Might enter the next series of Master Chef.

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