our recipes

Our recipe collection, as it develops, is based on our Ruby Red Devon Beef and local ingredients from our suppliers and other outlets.

We are happy to provide links to our recipe ingredient suppliers so that you can check out their product ranges available from our store.

Seasonal vegetables are used where possible - available locally from our farm shop.

the recipes

This will either feed a large family, or batch freeze for later.

Red Ruby Devon Chilli

This is a healthy low fat version of this popular favourite having a high vegetable content while retaining a good savoury flavour. You do not need to be precise with the quantities as it tends to taste good, but just a bit different if you vary ingredients according to availability. As Little Moorland minced beef is naturally very low in fat there is no need to drain the beef when cooking it.

ingredients

500g ruby red devon beef
250g dried red kidney beans soaked overnight and rinsed or
2 cans red kidney beans
4 medium onions (chopped)
750g carrots (finely chopped)
250g chestnut mushrooms (roughly sliced)
2 cloves garlic (crushed)
1 tsp ground cumin
2 cans chopped tomatoes
1 jar of tomato puree
2 beef stock cubes
Chilli or Tabasco sauce to taste
Extra virgin olive oil (preferably Italian)
salt (if required) to taste: we think it tastes fine without salt :)

method

Use a large pot and begin by frying the ingredients as follows:
Chop the onion, add the crushed garlic and fry in a small amount of the extra virgin olive oil.
Add the mince to seal and then add the ground cumin.
Slice and add the mushrooms and dry fry.
Make up beef stock with boiling water and the stock cubes, add to the pan.
Chop the carrot into really small pieces: a food processor is best for this.
Add all the other ingredients then bring to the boil and boil for at least 15 mins if using dried soaked beans.*
Transfer to a slow oven and leave to cook for at least 3 hrs.
Serve with brown rice or crusty bread in bowls.

*Red kidney beans are toxic if not boiled thoroughly for 15 mins. The effect is actually intensified if they are only heated (as in a slow cooker) without first being boiled, however, boiling destroys the toxin. Commercially canned beans should be fine as they have already been heat treated.