Ingredients:
500g of Mince Beef1 onion4 cloves of garlic2 spring onions2 teaspoons of Neema Scotch Bonnet Chilli Paste1 teaspoon of Coriander1 green pepper1 ripe plum tomatoes300 ml of beef stock400g of tinned tomatoes
Method:
Fry the beef, onions, garlic, spring onions, green pepper together on a low heat
Once the beef is browned add the tomatoes and stock and simmer on a low heat for 40mins until the sauce thickens
Add the kidney beans and fresh coriander 10 mins before removing from heat.
Serve with rice and salad.
Ingredients:
6 Sea Bass
2-3 Courgettes depending on size
200g Asparagus
Salt
1 Lemon
Neema Scotch Bonnet & Ginger Chilli Sauce
For the marinade:
1 teaspoon of Neema Scotch Bonnet & Ginger Chilli Sauce
1/2 of lemon squeezed
Salt to taste
Crushed Garlic
1 tbsp of Olive oil
Parsley to garnish
Method:
Marinade fish and leave for a few hours (preferably overnight) for seasoning to set in
Slice courgettes lengthwise, season with salt and grill on a grill pan
Season asparagus with salt, pepper, lemon and drizzle some olive oil. Put it on a grill while cooking fish.
Arrange the cooked courgettes first, then the fish with the asparagus. Sprinkle some chopped parsley and serve.
