September Chilli & Upside-Down Pineapple Cake…
Chilli, my husbands favourite, I do variations of this dish from time to time, tweak it here & there! But basically it is the same recipe… The reason it comes back onto our table is it is a basic comfort food meal… After the long ‘lock-down’, with all my babies here for over 18 months - Suddenly they are free to once again get on with their own lives & three of the four have left the coop … And the last will, I am sure spread his wings very soon… Like any parent I am so pleased for them to continue with their exciting lives .. But ‘my God’ - I miss them so much … Pathetic!!!! I know as I have spent the last many months exhausting myself washing, cleaning, being a good ‘ear’ to the various family issues, very occasionally I have been a shoulder to cry on, if not shed the odd tear myself! My sleep pattern has turned to one that I remember from when they were babies when they would naturally wake me up at night, during the lock-down they spent most evenings waking me up, partying amongst themselves!! But mostly & overwhelmingly we have laughed our way through this very difficult time.. & what a wonderful experience & opportunity it gave us all to be together.
So the reason for Chilli is because it is a comfort food, in our house it puts a peaceful, homie feel on things as we go through another transition in the family, of the children living by themselves & us doing the same, The Pineapple cake was if not particularly a family retainer, certainly a family treat served with ice-cream … Delicious …
Ingredients
Minced meat 500g - My husbands favourite beef it can be done with pork, turkey, or any mix
2 red onions
Red wine - a very healthy few slurps - 150ml
Stock - more slurps - 300ml
Tinned tomatoes - 400g
Kidney beans, read or white - 400g
tablespoon of mustard
3 garlic cloves
1-2 or more of chili powder
A squeeze of tomato ketchup - 3 tbs
3 tablespoons of tomato puree
3 Bay leaves
tablespoon of herb de provence
Method
In a large non-stick saucepan, my favourite is a cast iron pot, place over medium heat & add the beef [meat] & onions. Stir the beef [meat] & onions squishing it against the sides of the pan to break up the lumps, once the beef [meat], has coloured, add the garlic, chilli powder, depending on how hot you like your chilli & the mustard. Fry together for 1–2 minutes more. Sprinkle over the other dry ingredients and stir well.
Add the wine & the stock, stirring all the ingredients together, tip the tomatoes & cook down the chilli for about 20 minutes, keep an eye so that it does not go dry. Now add kidney beans, tomato purée, ketchup, herbs & bay leaves. Season with a pinch of salt and plenty of freshly ground black pepper.
Bring to a simmer, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick & has reduced. Adjust the seasoning to taste.
Put the lid on tight leave to cool down on the hob, this will take a few hours. Then once cool put in the fridge over night this will allow the Chilli to umami & truly enhance the flavour.
Serve with steamed rice & garlic bread, we also have it with hour home made pickles. Please see the recipes. ENJOY - memories from home …
Ingredients
For the topping
25g butter + extra for greasing
80g brown sugar
1/2 Pineapple, peal, core, slice & cut in pieces
For the cake
225g butter
200g caster sugar
4 eggs - separated
1tsp vanilla extract
220g plain flour
2 1/4tsp baking powder
1/2tsp bicarbonate of soda
100ml full-fat milk
Ice cream - to serve
Method
Grease & line 22-25cm round cake tin. Make the topping by melting the butter & brown sugar in a pan until the sugar crystals have melted & the mixture is bubbling cook for a minute, pour this into the prepared tin. Arrange the pineapple pieces on top, try & cover as much of the area as possible.
Heat the oven 180C or fan 160C or mark 4. Cream the butter & the sugar until light & fluffy, then add egg yolks, vanilla & mix until incorporated. Separately, whip the egg whites in clean bowl until it forms soft peaks.
Combine half the dry ingredients in a bowl with 1/2tsp salt & whisk together. Add half the dry ingredients to the butter mixture & gently mix, then add the milk with the machine running & carefully fold in all the ingredients in together then fold in the egg whites.
Pour the cake batter on top of the pineapples & spread evenly. Bake for 1 hour and 15 minutes or until a skewer comes out cleanly. Allow to cool in the tin.
Turn out cake when cool … Serves 8 - 10.
