The AoD Recipe Book

Or Cooking With Jamie (Haskell) – as I wanted to call it.

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Chilli Con Sag

Basic chili for all your chili needs. Serve over rice, fries, nachos, hot dogs, burgers...
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Main Course, Topping
Cuisine: American, Mexican, Tex-Mex
Servings: 4 adults
Author: sagmog


  • 1 tbsp Olive Oil Regular
  • 2 medium onions
  • 3-4 cloves garlic
  • 400 grams beef shoulder 15-20% fat chopped into chunks
  • 200 grams red kidney beans canned/rinsed
  • 1 can (400g) peeled plum tomatoes
  • 1-2 tsp ground cumin
  • 2-3 tsp paprika
  • 3-4 chopped jalepenos
  • 1-2 tsp cayenne
  • 1-2 tsp chilli powder
  • 2 tsp tomato puree
  • 1 tsp sugar
  • 1 tsp dried oregano


  • Finely chop onion and garlic.
  • Inna heavy pan sweat the onions slowly with a good pinch of salt in the olive oil until translucent - around 20mins.
  • Add the garlic and continue frying until the garlic starts to release its oil and aroma.
  • Add the jalapenos and continue frying for another few minutes.
  • Stir in the cumin, paprika, cayenne and chilli - allow to cook out for a minute or so.
  • Empty in the full contents of the can of tomatoes - and add a splash of water (rinsing out the juice from the can).
  • Now in with the tomato puree. Stir well, breaking up the tomatoes.
  • Check the seasoning for salt and pepper at this point - if you want more spice adjust now. Keep at a gentle simmer.
  • Add the beef - this has not been 'sealed' or browned I maintain this is better for chilli like this - just make sure it doesn't come straight from the fridge - let it up to room temp before using.
  • Add a good pinch of dried oregano and put a lid on - letting it cook slowly on your lowest hob for a good 2hrs - stirring occasionally.
  • Once the meat can be pushed apart with a fork - remove it from the liquid with a slotted spoon into a bowl.
  • Using two forks, shred the beef in the bowl and then return to the liquid.
  • Now the kidney beans - lid back on - and simmer for another hour at least. Always checking every 30mins or so.
  • Check seasoning one final time and throw inna good handful of freshly chopped coriander.
  • Chips cheese etc...


Dermott's Pizza Dough

There are a zillion dough recipes. Some add milk, some add olive oil on the basis that it makes the base crisper. Not in my experience. If you’re using one of the dry yeasts, divide the fresh yeast component by 3. Needs about 10 minutes kneading.
Course: bread, dough, pizza
Cuisine: Italian
Author: Dermott


  • 500 grams Strong Bread Flour
  • 10 grams Salt
  • 10 grams Fresh Yeast
  • 300 ml Tepid Water


  • Dissolve the yeast in the water in a large bowl, leave it – preferably covered – till it’s creamy/foamy.
  • Add the flour and salt. Mix to combine well. Tip out onto a floured surface, knead for about 10 mins till the dough is smooth and satiny. You can do this by machine if you have a strong mixer with a dough hook. Mix for about 5 mins on medium speed. I think it’s more fun by hand.
  • Oil a large bowl very well, coat the dough in oil, leave it in the bowl, covered, to prove for an hour or so depending on ambient temperature.
  • If you’re making it to use the same day, allow a minimum of 4 or 5 hours. When the dough has risen, knock it down, return it to the covered bowl. Repeat the process.
  • You’ll get a much better flavour if you refrigerate (at least) overnight. The yeasts will ferment, even in the fridge. If you’re going to refrigerate, knock it down after the first rise, return it to the oiled bowl, cover and refrigerate.
  • When you want to use it, remove from the fridge and allow at least a couple of hours for the dough to come to room temperature (still covered). It will rise again. Knock it down again and it’s ready to use.
  • Once rolled out, let the pizza bases rest for half an hour or so (covered) to allow for shrinkage. Give it another quick roll prior to preparation.
  • If you have a pizza stone, get it very very very hot. Give it at least half an hour at max oven temperature prior to cooking. If you don’t have a stone, you can use a sturdy baking tray that won’t buckle at high temps. Give it the same time at max oven temperature.


El Suavo's Burmese Pork Curry - Wetha See Byan

Pork Curry of the Burmese Variety.
Course: Main Course
Author: El Suavo


  • 500 grams pork
  • 1-2 large onions
  • 3 cloves garlic
  • 1 tsp finely grated root ginger
  • ½ tsp chilli powder
  • ½ tsp ground turmeric
  • 3 tbsp light sesame oil or corn oil
  • 1 stalk lemon-grass or 2 strips of lemon rind
  • 2 tbsp tamarind liquid may be replaced by same quantity of lemon juice
  • 1 tbsp fish sauce


  • Cut the pork into large cubes, removing excess fat (or the curry will be too rich) but a little fat left on the meat is OK.
  • Puree the onion, garlic & ginger in a blender and mix in the chilli powder & turmeric.
  • Heat the oil in a saucepan until smoking hot, then carefully add the pureed mixture from the blender. It will sputter violently as it is added. Reduce heat slightly & stir well to mix ingredients with the oil.
  • Cover pan & simmer the mixture, lifting lid frequently to stir & scrape the bottom of the pan with a wooden spoon. This initial frying should take at least 15 minutes. If the mixture fries too rapidly & begins to stick before the smell has mellowed & the onions become transparent, add a small quantity of water from time to time & stir well.
  • When the water content of the onions has evaporated & the mixture turns a deep reddish-brown with oil showing at the edges, the 1st stage is complete.
  • [I have never seen the mixture go ‘reddish-brown’; at best it gets a little less pale. However, once the oil is visible at the edges & the mixture has darkened somewhat, consider the 1st stage complete.]
  • Add the pork cubes & simmer gently in its own juices until tender. Add crushed or finely chopped lemon-grass or rind, tamarind juice & fish sauce and stir well.
  • Cook until all the water has evaporated & the oil starts to separate from the gravy.
  • The flavour can be varied by adding extra chilli powder for a hot curry, or stirring in some hot Indian mango pickle. Slices of lemon, chopped fresh coriander leaves or chopped spring onions can be added at end of cooking if desired.


Chimpie's Garlicky Lentil Soup

A garlicky Lentil Soup what Chimpie recommends
Course: Soup
Cuisine: Scottish
Author: Chimpie


  • 225 g lentils rinsed & drained
  • 2 onions finely chopped
  • 2 large garlic cloves chopped
  • 1 Carrot chopped
  • 30 ml oil
  • 2 bay leaves
  • Pinch marjoram or oregano
  • 1.5 litres veg stock
  • 30 ml red wine vine
  • Seasoning


  • Fry onions till soft, add everything else bar vinegar and seasoning and simmer for 1.5 hours.
  • Remove bay leaves, blitz with a processor and finally add vinegar / seasoning. Although it’s fine without much seasoning IMO.
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