Friday, 22 January 2010

Thursday 21 January 2010

Risotto (n) A famous German brand of cigarette paper.

On a whim, I decided to cook my signature dish, Welsh Baked Chilli Beef Risotto, which is an old Welsh family recipe handed down from the dawn of recorded vinyl. Being a kind fellow, I have decided to share this recipe with the world.

Roddy’s Welsh Baked Chilli Beef Risotto

(Y Risotto Cig Eidion Chillio Rhodri yn Crasu)

450 gms lean beef mice
1 beef tomato (blanched, peeled and chopped)
1 large onion (chopped)
3 or 4 red or green chillies (chopped, one left unseeded)
3 red and yellow peppers (seeded and sliced)
2 cups of easycook rice (cooked, drained and left to go cold)
1 beef stock cube
2 tbsp tomato ketchup
2 tbsp sweet chilli sauce
1 large packet of tortilla chips
Mild Cheddar Cheese (or any cheese of your choice)
2 Tablespoons Groundnut Oil

In a large saucepan, fry the onions, peppers and chillies in the groundnut oil until soft.
Pour yourself a large vodka and coke, and drink liberally throughout the process.

Meanwhile, in a small pan heat 250ml of water on a low light and add the stock cube, ketchup and chilli sauce.

Add the meat to the fried vegetables and stir until the meat is browned, and mixed with the vegetables.

Add the chopped tomato and continue to fry and stir for 2 minutes.

Add the cooked rice, stir to mix and then add the sauce. Lower the heat and continue stirring until the mixture is mixed. Top up the vodka and coke as necessary.

Decant the mixture into a lasagne dish or baking dish and allow to cool a little. This might be a good time for another drink. Preheat the oven to Gas Mark 4.

Crumble the tortillas into a layer on top and then grate a generous layer of cheese on top of this.

Place in the centre of the oven for 30 minutes.

Serve a slice of the topping with each helping of the risotto, and praise the Welsh for their culinary genius.

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