In celebration of National Chip Week, The MEATliquor Chronicles: Chapter and Verse has two deliciously messy recipes for you to try this week.
Make yourself the ultimate chip dish with MEATliquor’s Layover Chili, the perfect dish to test how well you can handle the heat, or the Currywurst, a tribute to our German neighbours who admit this dish only works thanks to the addition of our British condiments.
Please find full recipes below. Recipe extracts are available from The MEATliquor Chronicles: Chapter and Verse.
What you need
1.5l beef stock
1kg minced chuck steak
2 finely diced white onions
3-4 large cloves of garlic, minced
1tbsp tomato paste
A significant amount of ground cumin
A large pinch each of chilli powder, cayenne pepper, paprika and black pepper
A hefty sprinkle of coriander
A good shake of dried oregano
A handful of minced pickled jalapeños
A squirt of ketchup
A similarly sized squirt of French’s mustard
A bottle of beer
Salt and pepper
For the garnish
What you do
Gently sauté the onions and garlic in a large pot. Remove and set aside just as they start to brown.
Fry the beed and the tomato paste until its a deep brown. Break it up as fine as it will go. Add the beef Stock and deglaze the pan with the beer. The liquid should completely cover the meat. It it doesn’t, add some beer.
Add the sautéd onions and garlic. Add the minced jalapeños and the spices. Don’t add any salt – theres already loads in the stock.
Adjust the spicing to your taste, adding little bits at a time and letting it cook in for 5 minutes before tasting. Don’t be shy with spicing; it’s a Chili, not aBolognese. You should be able to taste the earthy flavour of the cumin through the hot stuff… Adjust the balance with a couple of squirts of ketchup and mustard.
Keep it simmering over a low heat for at least a couple of hours; the longer the better. Stir it occasionally.
Now’s the time to adjust the seasoning with a bit of salt and pepper. Once again – go easy on the salt.
If more liquid is needed add more beer.
Ideally, let it rest after cooking for at least an hour. It actually gets significantly better if you leave it overnight and eat it the following day.
Serve over some fries, top with mustard, grated cheese, minced jalapeños and some minced white onions.
What you need
2 Bratwurst or Currywurst
250ml tomato ketchup
1tsp Worcestershire sauce
2 tbsp mild cheap curry powder
Vegetable oil for frying
What you do
Cut the wurst into 3cm thick slices.
Heat a small amount of vegetable oil in a frying pan over a low heat. Add the Wurst and fry slowly until the skins are starting to crisp slightly.
Mix together the ketchup, Worcestershire sauce and most of the curry powder, then add to the pan and stir well, ensuring all pieces of wurst are coated with the sauce. Continue to cook for 1 minute.
Remove the wurst from the pan and place on top a plate of french fries. Pour the sauce over the top and sprinkle the remaining curry powder over the top.