Mexican Mac and Cheese

My sister and I recently had the pleasure of visiting my daughter in New York and were lucky enough to go to some wonderful restaurants. She works as an interior designer  in hospitality and helped us decide from the millions of restaurants on my list. So many to choose from. In fact she told me you could eat out every night in New York for 58 years and never eat at the same place twice.!
We dined in many very good restaurants and enjoyed a wide variety of cuisines.
What does astound me is the Americans love of Mac and Cheese, or Macaroni and Cheese as it is correctly called. It is on many menus in very good restaurants, maybe with the addition of lobster, or duck to take it to another level.
There are restaurants totally dedicated to the dish and people line up to buy it.
Although there was Macbar near me in Soho, I didn't go there. I haven't eaten Mac and Cheese since a small girl but thought I would give this a try to remind me what all the fuss is about. I was pleasantly surprised. I made mine with a little touch of Mexican. A simple family winter meal. Play around with ingredients and change it next time.



375 grams macaroni or elbow pasta
3 tablespoons butter
1/3 cup plain flour
1 cup chicken stock
2 cups milk
1 small onion finely chopped
2 cloves crushed garlic
1/2 red capsicum, finely chopped
2 small chillies finely chopped
1 can red kidney beans
1 cup shredded cheddar
1 cup shredded parmesan cheese
1/2 cup extra cheese
handful of chopped coriander
S&P

Cook the macaroni or pasta according to the instructions on the packet. Set aside.
Fry the onions, garlic, chilli and capsicum in a small amount of oil until soft. Remove from the pan and set aside.
Melt the butter and mix in the flour and make a roux. Add the chicken stock and mix really well. Warm the milk and gradually add it to the stock mixture. Mix the two cheese into the roux and stir until the cheeses have melted.
Return the onion, capsicum, chilli and garlic to the sauce. Add the drained kidney beans and mix through. Adjust the seasoning. The mixture shouldn't be too thick as it will also thicken whilst baking.
Stir the pasta and the sauce together.
Preheat the oven to 160C
Place in a an ovenproof casserole and sprinkle with the extra cheese and chopped coriander
Bake for approx 30-40 minutes.

Spicy Beef Casserole

The weather has turned ! After a glorious May of sun filled days and low to mid twenties temperatures, winter has finally arrived. Cold wind and snow on the alps, our minds turn to warm comfort food, stews braises and casseroles.
This beef casserole is quick easy and adaptable. The slow cooking guarantees tender meat and a rich sauce. It can be made the day before and will probably taste the better for it.
You can add vegetables or peppers and chilli for a bit of variety.


1 kg Beef chuck or blade
Rylstone Olive Oil
2 onions finely chopped
3 cloves garlic
2 teaspoons cumin
2 teaspoons coriander
1 1/2 teaspoons paprika
1/2 teaspoon all spice
1 cinnamon stick
zested rind of an orange
440 can tomatoes
2 tablespoons tomato paste
700 mls beef stock
S&P to taste


Heat the oven to slow 160C
Chop the beef not too small, 2 inch cubes.
Heat the oil in a covered ovenproof casserole dish .
Add the beef and cook in batches until just coloured, keeping the temperature on medium to high. Remove and set aside.
Add the onions and garlic to the pot and cook until just translucent.
Add the stock, tomatoes, tomato paste and all the spices and stir through.
Bring to a simmer before returning the beef to the pot.
Place into the oven and cook for 1 1/2 hours. Remove give it a stir and add the orange zest. Return to oven for approx another hour or until meat is tender. Taste and adjust seasoning. All ovens vary so cooking time is only a guide.
The cut of meat usually determines the cooking time, but the cheaper cuts are best and do require at least 2 hours cooking .

Spicy Beef Casserole

Red Curry of Vegetable Soup

This is so easy, filling and delicious. Perhaps not an authentic Thai dish, but if you have all the ingredients which you will do if you are a fan of Thai food, it takes no time at all to make.
I served it with a dollop of yoghurt and some pappadams for a change, definitely not Thai !
A great hearty meal for a winter Sunday night.
Play around with the vegetables, but use a starchy one as it will help thicken the soup.


2 cups chicken stock ( vegetable is fine too )
1 1/2 cups coconut milk
2 tablespoons red curry paste
1 small sweet potato, peeled and chopped into smallish even pieces
1 large zucchini sliced and quartered
1 onion finely chopped
2 cloves garlic finely chopped
handful of chopped coriander
2 tablespoons brown sugar
1 teaspoon fish sauce
1/4 teaspoon salt
plain yoghurt
Lime leaves, finely sliced
pappadams
Rylstone olive oil

Fry the curry paste in the oil until fragrant.
Add the chopped onion and garlic and stir until translucent. Add the chicken stock and coconut milk and combine together.
Add the sweet potato first and simmer gently until nearly cooked. Then add the zucchini and chopped coriander. Lastly add the seasoning, brown sugar, fish sauce and salt. Taste and adjust if necessary.
As the vegetables are cooking the liquid will thicken. Simmer gently until all vegetables are soft.
If you feel its too thick add some more stock, too thin, cook a little longer.
Serve with yoghurt and poppadoms and garnish with lime slices.