For a variety of great beef recipes click on link below

www.greatbritishbeef.co.uk

This is probably the most versatile version of the red chilli sauces ( salsa de chile colorado) and is made using Capsicana's Guajillo chillies. This sauce can be used to make red enchiladas, enchiladas rojas, with any preferred filling; with cooked pork to make carne con chile Colorado; and also with string beans or potatoes to make simple Lenten dishes.

Ingredients

• 50g Capsicana Guajillo chillies
• ¹/₂ - 1 tsp Capsicana Mexican oregano
• 2 garlic cloves
• 160ml chicken, pork or vegetable stock
• Up to 3 large ripe tomatoes
• ^₃/₄ tbsp lard (or vegetable oil)
• ¹/₂ tbsp plain flour
• ¾ tsp soft brown sugar
• salt to taste

Instructions

• Remove stems and seeds from Guajillo chillies while rinsing under cold running water. Place them on  griddle and toast over a medium-high heat (no more than 3 or 4 at a time if scaling this recipe up) just until the aroma is released, 30 - 60 seconds. Be careful not to burn them as they will make the sauce bitter
• Place the Guajillo chillies in a bowl and cover with boiling water. Let them soak until softened (about 20 minutes)
• While chillies soak place tomatoes in a pre-heated oven (200°C) for about 15-20 minutes. NB - Base the number of tomatoes you use on how spicy you want the sauce. Mild: use 3. Medium: use 1 or 2
• Drain chillies and discard the liquid
• Place Guajillo chillies, tomatoes, oregano, 1 garlic clove, and the stock in a blender and process to a smooth pureé. Add more stock if it is too thick for the blender. With the back of a wooden spoon, work the pureé through a sieve into a bowl, pushing and scraping to get as much of the sauce through as possible. You may want to pour in a little more liquid to help rinse the sauce through the sieve
• In a saucepan, heat lard or oil over medium-high heat until rippling
• Add remaining garlic clove and brown in the hot fat or oil, pressing down with the back of a cooking spoon to release the flavour. Then remove and discard
• Add flour to hot fat or oil and cook, stirring constantly, until golden. Make sure you mix it all together properly and avoid lumping.
• Reduce the heat to low and add the strained chilli puree to the pan a little at a time stirring carefully to avoid lumping. It will splatter as you pour it in - be careful. When you have added all of the chilli puree add sugar and cook over low heat, stirring often, until raw taste is gone and the flavour of chilli is mellowed, (about l0 minutes).
• Can be stored in a tightly sealed container in refrigerator (4-5C) for up to a week.
• Yield: about 350 - 400 ml

An amazing Pork main dish using the Capsicana red chilli sauce recipe on our website. This delicious combination of pork tenderloin and chilli sauce made from Guajillo chillies can be served with rice, or used as a filling for flautas, chimichangas, burritos or tostadas.

Ingredients

• 500g lean pork tenderloin

• Salt and freshly ground black pepper

• 1 tbsp vegetable oil

• 2 small garlic cloves, finely chopped or pressed

• Capsicana Red Chilli sauce (Salsa de chile colorado)

Serves 4, Time 30 mins

Instructions

• Cut meat into 2cm cubes.  Add salt and freshly ground black pepper to taste.
• Heat oil until almost smokey in a large heavy pan over medium-high heat.
• Add the meat and garlic and cook until the meat is browned.
• Add the red chilli sauce, adjust seasonings to taste and continue to cook for 15 to 20 minutes or until meat is cooked though.
• Dish can be made ahead and reheated when needed.

You can find the ingredients for these recipes in our Farm Shop.

Mulled Ale

serves 8

Put the gammon in a large saucepan and add enough cold water to cover. Bring to the boil and skim off the scum that rises to the surface. Reduce the heat and simmer for 30 minutes. Drain the gammon and return to the saucepan. Add the apple, onion, cider, peppercorns, bouquet garni, bay leaves and a few of the cloves. Pour enough fresh water to cover and return to boil. Reduce the heat, cover and simmer for 3 hours 20 minutes.

Preheat the oven to 200°C/400°F/Gas Mark 6. Take the saucepan off the heat and set aside to cool slightly. Remove the gammon from the cooking liquidand, while it is still warm, loosen the rind with a sharp knife, then peel it off and discard. Score the fat into diamond shapes and stud with the remaining cloves. Place the gammon on a rack in a roasting tin and sprinkle with sugar. Roast in the oven, basting occasionally with cooking liquid, for 20 mins.

Serve hot or cold later.

Chicken Tomato & Basil Bake

All the ingredients listed below can be found in our Farm Shop

Serves 4

What you need

• 3 medium chicken breast fillets
• Jar of Foxholes Tomato and Basil Pasta Sauce
• 50g grated parmesan cheese
• 50g of dried or fresh breadcrumbs
• a tablespoon mixed dried herbs or freshly chopped herbs
• ovenproof dish

How to make it

1. Preheat oven to 200ªC/Gas mark 6
2. Place chicken breast fillets in a shallow oven proof dish and pour the sauce over evenly.
3. Mix together the grated parmesan cheese, breadcrumbs and herbs, then sprinkle the mixture over the sauce.
4. Bake for 30 minutes until the chicken is cooked through, and the sauce is piping hot.

Hints and tips

• Serve with a green salad or seasonal vegetables