As the temperature drops and the holiday season approaches, we crave comfort foods that bring warmth and joy to gatherings with friends and family. At Mamoosh Bakery, our delicious pittas make the perfect companion to an array of warming dishes.
If you want to make your November and December gatherings extra special, whether you’re hosting a cosy night in or entertaining family and friends, we'd like to share our special recipe for Beef and Black Bean Chilli from Cygnet Kitchen. We guarantee this will be a real crowd pleaser!
Chilli is a warming classic, perfect for pairing with our delicious white and wholemeal pittas.
Beef & Black Bean Chilli Recipe
Serves 10
Ingredients
400g dried black beans
1 tablespoon of salt
2kg beef shin
2-4 tablespoons olive oil
3 tablespoons red wine vinegar
2 large onions, chopped
4 cloves garlic, crushed
1 ½ tablespoons ground cumin
1 ½ tablespoons ground coriander
2 teaspoons dried oregano
2 teaspoons chilli powder
1 teaspoon smoked paprika
1 star anise
2 cinnamon sticks
4 tablespoons tomato purée
3 tablespoons chipotle paste
2 dried chipotle chilli, soaked for 15 minutes in hot water, drained and chopped
1.75 litres chicken stock
2 tablespoons dark brown muscovado sugar
1 teaspoon instant coffee powder
10g dark chocolate
Sea salt and freshly ground pepper
To serve
1 red onion, thinly sliced
a handful radishes, thinly sliced
A small bunch of chopped coriander leaves
1-2 red chillis, deseeded and sliced
Sour cream
Guacamole
Mamoosh pittas
Notes
This recipe is perfect for a large crowd or for batch cooking and freezing. Simply cool and freeze in portions. Defrost overnight in the fridge and re-heat gently until piping hot.
Do add the dark chocolate! It may seem a strange addition, but it gives a lovely rich flavour to the dish.
Method
Start the day before by soaking the beans in a large bowl of water, stir in one tablespoon of salt and cover with clingfilm. Place in a cool place overnight.
Dice the beef into 3cm pieces, removing excess fat or sinew and season with sea salt and freshly ground pepper. Place large frying pan over a high heat, adding one tablespoon of olive oil. Brown the beef pieces on all sides in batches, avoid overcrowding the pan. Transfer browned pieces to a large casserole pan, adding a little more olive oil if necessary, before cooking the next batch.
Once all beef is browned, pour vinegar into the empty frying pan and allow it to sizzle. Scrape any pan residue and pour over the beef.
Turn the heat down to medium low heat and add another tablespoon of oil in the frying pan. Add onions and cook for 8-10 minutes until soft and golden. Add the garlic and cook for another minute.
Add the ground cumin, ground coriander, oregano, chili powder, paprika, star anise and cinnamon. Cook for a few minutes, stirring continuously until fragrant. Stir in tomato purée, chipotle paste and chopped chipotle chilli, cooking for a couple of minutes. Add a cup of chicken stock to thin the mixture.
Preheat oven to 160°C (140°C fan/gas mark 3). Transfer the onion and spice mixture to the large casserole dish with the beef. Add remaining chicken stock, sugar, espresso powder and chocolate. Bring to a simmer before thoroughly rinsing the soaked beans and adding to the pot. Season and cover.
Place in the oven for 3-4 hours or until meat is tender. Serve in bowls with sliced red onions, radishes, chopped coriander, fresh chilli, sour cream, guacamole and warm pittas.
Soul-Soothing Soups & Pitta Bread
If you are looking for something quick and hearty, nothing beats a bowl of hot soup to enjoy after a chilly run or walk, a trip out Christmas shopping or for a bite to eat before the theatre. Our soft, fluffy pittas are the ideal companion, whether for dipping or tearing into bite-sized pieces for sharing. You can take them straight out of the freezer and warm them up in the oven, toaster, or under the grill.
Here are three of our faves!
- Classic Tomato & Basil Soup: Sweet, tangy, and comforting, this classic soup pairs beautifully with our pitta. Brush the pitta with olive oil, add a sprinkle of herbs, and lightly toast it for added flavour.
- Moroccan Lentil Soup: This spiced, aromatic soup brings warmth and depth, with flavours of cumin, coriander, and a hint of cinnamon. Tear pieces of pitta and let them soak up the broth for an authentic taste of North African cuisine.
- Butternut Squash & Sage Soup: A seasonal favourite, this creamy, nutty soup brings out the subtle sweetness of our pitta. Try it with a dollop of crème fraîche and a handful of croutons for extra texture.
And don’t forget to try our Roasted Red Pepper & Tomato Soup with Basil Pesto and Mamoosh Cheese Toasties the recipe of which you can find under October's news.
