Fit Focus: Enjoy these winter warmers

I LOVE chillis at this time of year and really find them a comfort thing with the colder weather. Here is one of my favourite chilli recipes that is sure to heat up any evening.

Baked Chilli 

Serves 4 

600 grams stewing beef 

2 tablespoon chilli powder 

½ teaspoons cayenne pepper 

1 tablespoon cumin seeds 

¼ teaspoon ground cinnamon 

1 teaspoon dried oregano 

½ teaspoon black pepper 

2 teaspoon salt 

1 tablespoon olive oil 

1 onion chopped 

2 celery stalks chopped 

2 garlic cloves chopped 

1 jalapeno chilli, seeded and chopped 

1 teaspoon tomato paste 

250ml beef stock or broth 

400g chopped tomatoes 

2 bay leaves 

½ handful fresh coriander chopped 

½ handful flat leaf parsley chopped 

2 spring onions chopped 

Serve with limes and sour cream

1. Preheat your oven to 160 celsius 

2. In a large mixing bowl, mix the beef, with the chilli powder, cayenne pepper, cumin, cinnamon, oregano, pepper and salt.

3. Heat the olive oil in a large pan and add the beef cubes. Only add enough cubes to cover three quarters of the base of the pan, otherwise they won’t brown nicely.

4. Cook the meat cubes on each side until they are dark brown, then repeat with the remaining cubes and set them aside.

5. In the same pan, add the onion and celery and sauté them until soft. Add the garlic and jalapeno and cook until fragrant.

6. Finally, return the beef to the pan and add the tomato paste, stock or broth, chopped tomatoes and bay leaves, and bring to the boil.

7. Spoon everything into a baking dish and cover it in foil (or just put the lid on it the pot is ovenproof) and put it in the oven for 2 hours.

8. After two hours, remove the cover, stir through the herbs and scatter with spring onions before serving. Serve it with a dollop of sour cream and a twist of fresh lime.

Cheesy cauliflower grits

This is one of my favourite breakfasts for the weekend when I have more time to cook and enjoy my meal. It is packed with healthy fats and protein and loaded with nutrients.

Serves 4 

55grams butter 

¼ white onion, finely diced 

2 cloves garlic, minced 

1 tablespoon coarsely ground corn grits or polenta (not quick-cook) 

Florets from ½ head cauliflower, riced 

120ml natural salted chicken stock 

120ml heavy cream 

¼ teaspoon smoked paprika 

Pinch of cayenne pepper 

A few dashes of tabasco sauce 

55grams shredded cheddar cheese

 55grams parmesan cheese 

Fine sea salt 

Ground black pepper 

2 large Portobello mushrooms 

2 tablespoons olive oil 

1 teaspoon fresh thyme leaves, chopped or ¼ heaped teaspoon dried thyme leaves

 12 slices of crispy cooked bacon for serving (optional)

1. Prepare the grits: place the butter, onion and garlic in a large saucepan and sauté over medium heat for 2-3 minutes, until softened.

2. Add the corn grits and continue to saute for 2 minutes. Add the cauliflower and cook for a further 2 minutes stirring well.

3. Add the chicken stock and cream and bring to a boil, then reduce the heat to a steady simmer. Add the spices and hot sauce and continue to simmer for 15-20 minutes, until the liquid has reduced to a creamy sauce and the cauliflower and grits are tender.

4. While the grits are cooking, prepare the mushrooms: Slice the Portobello’s into ½ inch strips, place in a large frying pan with the oil and butter and fry over medium heat for about 5 minutes. Add the minced garlic and thyme and continue to cook for 4-5 minutes more, until the mushrooms are golden brown and caramelized. Season to taste with salt.

5. When the grits are done, add the cheddar and parmesan cheese and continue to cook for 5 minutes, until the cheese is melted and evenly distributed, stirring often. Season to taste with salt and pepper and immediately divide among four serving plates.

6. Top the creamy grits with the mushrooms and add crispy bacon, if desired. Garnish with thyme or parsley and serve. Store any leftovers for 3-4 days in the refrigerator.