Alex's Recipes

Nachos

• 150g Tortilla Chips
• 200g Ground Beef
• 1 Tomato, diced
• 1/2 Red Pepper, diced
• 1 small Onion, diced
• 1 Green Onion, cut into rings
• Grated Cheese (as little or as much as you want)
• Hot sauce
• Dips (Guacamole, Sour Cream, Salsa)

Cook the ground beef with the diced onion, and the hot sauce.

On a tray lay out the tortilla chips, and sprinkle everything except the dips over the
chips and cover with the grated cheese.

Stick it all under the broiler until the cheese melts to the desired consistency.

Serve immediately.

Simple Beef Stew

• 200g Stewing Beef, cubed
• 1 tablespoon Olive Oil
• 1 Shallot, peeled and cut in half
• 1 small Red Onion, peeled and cut in half
• 2 Carrots, rough chopped
• Flour
• Worcestershire Sauce
• Red Wine
• Water
• Salt/Pepper/Basil/Hot Pepper Paste

Brown the meat with the onions in the oil sprinkling Worcestershire sauce over the meat and then lightly coat with flour when brown. Add the carrots and the wine until everything is about halfway covered. Top off with water and season to taste.

In a slow oven cook covered for 2 hours, then turn the oven up hot and continue cooking uncovered until the desired amount of liquid is left (I do it for about an hour – but my stew pot is tall and narrow), stirring occasionally.

Serve immediately with rice, potatoes or bread.

(Serves 2)

Baba Ghanouj

This recipe has no proportions as it's all about what you like - want it creamier, add more oil. Not a big tahini fan, leave it out. Like things sour, more lemon.

• 2 medium or 1 large whole Eggplant
• fresh Garlic
• Olive Oil
• Tahini
• Lemon Juice
• Salt

Bake the eggplant in a medium oven until the skin is slightly wrinkled - usually about an hour. If you want a smoother garlic flavour, bake the garlic as well (with a bit of olive oil) for about half the time the eggplant takes.

Let the eggplant cool then cut it in half and scoop the contents into a food processor. Add the garlic and puree. Then add the rest of the ingredients a bit at a time until the desired consistency and flavour is achieved.

I tend to add some olive oil, some tahini and some lemon then blend it, taste it and decide what needs to be added.

Serve with pita or crackers at room temperature but store in the fridge.