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Chilli con carne.
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1.Heat the olive oil in a pan and fry the onion and garlic until slightly browned.
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2.Add the cumin and paprika and combine to coat the onions and garlic in the spices. Cook until fragrant (approximately 1-2 minutes).
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3.Add the minced beef and brown for approximately 15 minutes.
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4.Add the plum tomatoes, tomato puree and kidney beans. Crush the plum tomatoes with a wooden spoon, combine well and cook for a few minutes.
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5.Add the finely chopped chillies, cola, oregano, sugar and cook, uncovered on a low heat for about half an hour until thickened and deep red in colour (stir frequently to avoid sticking to the pan).
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6.Add the lemon juice and check seasoning.
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Spicy nachos.
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1.Place the flour, baking powder and salt into a mixing bowl and combine.
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2.Add the butter and rub into the dry ingredients until it resembles coarse breadcrumbs.
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3.Add the milk (or water) and mix until you form a dough. Cover with a damp cloth and leave to rest for 15 minutes.
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4.Divide into 12 pieces and roll out each piece onto a floured surface to 35cm in diameter.
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5.Cut into triangles.
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6.Heat the vegetable oil until very hot. Shallow fry the nachos in batches for 3 minutes on each side.
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7.Drain on kitchen paper and garnish with a pinch of smoked paprika.
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Rice.
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1.Soak the rice for an hour in cold water then drain and discard the soaking water.
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2.Add the rice to about 250ml boiling water, cover, reduce the heat to a very gentle simmer and cook until all of the water has been absorbed. Do not remove the lid during the cooking process.
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3.When the rice has absorbed all of the water, remove from the heat and leave to rest for 5 minutes, keeping the lid on still.
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4.Fork through the rice to separate the grains then serve.
