Counting Quoll

Ingredients

• 1 onion, chopped
• 400g chopped tomatoes
• 2 cloves of garlic, crushed
• 600ml vegetable stock
• 115g red lentils
• 1tsp dried thyme
• 2tsp ground cumin
• 2tsp chilli
• 1tsp mixed spice
• 3tbsp dark soy sauce
• 1tbsp oyster sauce
• 225g tinned kidney beans, drained

Method

1. Fry the onion in a large saucepan with a big glug of oil, for a few minutes until softened.
2. Add the tomatoes and garlic and cook for 10 minutes.
3. Stir in the stock, lentils, thyme, cumin, chilli, mixed spice, soy sauce and oyster sauce.
4. Cover and simmer for 45 minutes, stirring frequently to prevent the lentils sticking to the bottom of the pan. Add a drop of water if the lentils look close to drying out.
5. Stir in the kidney beans and cook for 10 minutes, with a splash of water if it needs it.

This is one of my favourite go-to recipes. It’s quick, tasty, and I normally have all the ingredients in store. It’s great filling for enchiladas.

The amount of spice listed here is the absolute minimum for my taste; I often use a lot more.

Ingredients

• 1kg minced beef
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 2 eating apples, peeled, cored and diced
• 3 jalapeños
• 70g raisins
• 400g chopped tomatoes
• 2tsp ground cinnamon
• 2tsp ground cumin
• A big wallop of Worcester sauce

Method

1. Heat corn oil in a large frying pan and add the beef, onion and garlic. Fry until the onion is soft and the meat browned.
2. Add the other ingredients and cook uncovered for 25 minutes, stirring occasionally.