“I’ve just returned from doing ten days of cooking demos in Townsville. I had to do four recipes a day that the audience could try then replicate with basic ingredients. I made this chili con carne several times and got a great reaction from everyone who tried it. It’s pretty much a staple in our house which is used in tacos and nachos and in a ridiculous mix of cultures even when making lasagne or cannelloni. This recipe makes a huge amount that I cook up in my slow-cooker then freeze for later. For a more modest amount just halve the recipe. The amount of chili is to my taste but feel free to add or subtract the spices to your own palette. Enjoy!”
(Photo by Gary Corbett)
2 brown onions
6 cloves garlic
1.5kg lean beef mince
500g pork mince
140g tomato paste
4 heaped tbsn sambal oelek (or chopped chillies)
2 tbsp chili powder
2 tbsp ground cumin
2 x 40g tins tomatoes
2 x 400g tins red kidney beans
Salt and Pepper
Dice onions and fry off in a hot pan with some oil for 5 minutes.
Add the finely chopped garlic and chopped bacon and cook for 5 minutes.
Add the beef and pork mince and cook for 15 minutes, making sure to break up with the back of a spoon.
When all the meat is cooked through add the tomato paste, sambal oelek, chili powder and cumin and stir to combine.
Add the remaining ingredients and let simmer on a low heat for at least an hour.
(I usually let the mixture cook in a slow-cooker for up to three hours.)
A few times during the cooking process use a large spoon to remove any fat that has risen to the top.
Serve with corn chips, guacamole, re-fried beans, sour cream and jalapenos.
“As part of my catering menu I have a Mexican BBQ inspired by Aaron Copland’s symphonic work El Salon Mexico featuring chicken in a Mole Sauce. This traditional Mexican sauce contains about 20 ingredients and usually includes such things as smoked chillies, capsicum, tomato, peanuts, chocolate and even grated avocado seed. My recipe takes most of its ingredients from the grocer and pantry so you shouldn’t have too much trouble sourcing them. If you can’t get smoked or dried chillies, fresh ones will suffice. To serve I usually barbeque chicken thighs then combine them with the sauce in a pot and serve hot with tortillas, corn salads, guacamole, sour cream and salad veggies. This recipe makes quite a large volume of sauce but it freezes really well so you can spice up your dinner whenever you want. Enjoy!”
4 red onions
5 dried chillies
5 smoked chillies
10 red chillies
12 cloves garlic
4 tbsp diced coriander root
1 cup sliced almonds
4 tsp chilli powder
8 tsp cumin
2 tsp cinnamon
4 tsp cloves
4 tbsn sesame seeds
1 cup raisins
8 tbsn peanut butter
4 cups dark beer
8 tbsn dark brown sugar
4 tsp salt
100g dark chocolate
Peel and quarter onions, quarter tomatoes and de-seed and quarter capsicums and bake in a 220 degree oven for 45 minutes or until capsicums are soft.
Process onions, capsicums and tomatoes until smooth and put into a large stock pot.
De-seed and chop chillies and fry until fragrant with garlic and coriander root. Pound with a mortar and pestle until broken down. Add to stock pot.
Dry fry or roast the almonds until lightly coloured. Add to stock pot.
Dry-fry chili powder, cumin, cinnamon, and cloves until fragrant. Add to stock pot.
Juice 4 oranges and grate the rind from 2. Add to stock pot.
Add all the remaining ingredients except the dark chocolate to the stock pot and bring to the boil. Turn down and simmer for an hour stirring occasionally.
Let the mixture cool slightly then process in batches in a food processor.
Bring back to a simmer and add the chopped chocolate. (For a smoother sauce pass mixture through a drum sieve.)
Serve with cooked chicken or turkey.
Hello, my name is Craig.
Craig Allister Young is a cellist, orchestrator, arranger, singer and song-writer who works with the QLD Symphony Orchestra in Brisbane.
Over the past 20 years he has orchestrated music for most of the major orchestras in Australia, composed music for the Sydney 2000 Olympics,
toured a cabaret ensemble around QLD and for the past three years has been a musical director and cellist for the QLD ballet. His passion for cooking
saw him embark on his latest adventure as a top 24 contestant in the hugely popular TV sensation Australian Masterchef 2011. It is from this that the idea of
"Musical Menus" materialised as a way of combining his love for music with his passion for creating imaginative culinary dishes. Bon Appetite!