Sarah's Chile Con Carne

We made this with organic mince and beans and it was AMAZING

You need:
2 tspns olive oil
1 medium-sized onion, finely chopped
500g lean beef minced
¼-½ tspn ground chillies
½ tspn ground cumin
410g can peeled tomatoes in juice
290g can red kidney beans, drained
¼ cup tomato paste
2 tspns soft brown sugar

Method:
Sauté onion and garlic for 1-2 minutes. Remove and set aside.
Brown mince on high in small batches. Stir well to prevent mince from forming lumps. Remove each batch before adding the next.
Return mince and onion to the pan. Add remaining ingredients. Bring to the boil, stirring constantly. Reduce to low heat, then cover and simmer for 30 minutes, stirring occasionally.
Simmer for an additional 5-10 minutes, uncovered to thicken if necessary.

Serving Suggestion: Fill tacos with chilli con carne.
Stuff capsicums or potatoes with chilli con carne and a dollop of sour cream

by Sarah Cave
from Rockin' Recipes

Nigella's Scallops with Chorizo

I've long been a fan of scallops and bacon and scallops with chilli, and this is my combination of the two, using chorizo - the sausage, not the salami - to ooze its paprika-hot orange oil over the sweet, white scallops.

Ingredients
110g/4oz chorizo sausage
400g/1lb small scallops (or larger ones, halved across the middle), removed from their shells
½ lemon, juice only
4 tbsp chopped fresh parsley

Method
1. Slice the chorizo into rounds no more than ¼cm thick.
2. Place a pan over a medium heat and fry the chorizo (without adding any oil, as the chorizo will give out plenty of its own oil) for about two minutes, or until crisp on both sides.
3. Remove the chorizo from the pan and transfer to a bowl. In the same pan, fry the scallops in the oil left by the chorizo for about a minute on each side.
4. Return the chorizo to the pan with the scallops, add the lemon juice and let it bubble for a few seconds.
5. To serve, place the chorizo and scallops onto a serving plate and sprinkle over the parsley. Serves four as a main course with the Chickpeas with cumin and sherry, or eight as a starter with a few salad leaves.

by Nigella Lawson
from Nigella Express