american

Cowboy stew is a perennial of the American Old West originating from Texas. This is a delicious and hearty stew that you can enjoy whether you're on the trail or at home.

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Ingredients - 1 brown onion, chopped - 2 chillis, sliced - 6 slices bacon, thick cut - 250g keilbasa, kransky or other continental sausage, cut into 1/2 to 1 inch slices - 500g minced beef - 3 garlic cloves or equivalent - 3 tablespoons white flour - 1 tablespoon cummin - 1 tablespoon chilli powder - 1 teaspoon salt - 1 teaspoon black pepper - 500ml liquid chicken stock - 500g ranch-style or chili beans with liquid - 500g sweet corn, drained - 500g diced tomatoes - chopped parsley for garnish - optional: cornbread for the side

Instructions 1. In a heavy cast iron pot, cook the bacon over medium heat until it begins to crisp and brown (5 to 7 minutes). 2. Add the sausage and cook further until it begins to brown. 3. Add the beef, onions, chillis and garlic, and continue to cook until the beef begins to brown. 4. Add the flour, cummin, chilli power or flakes, fresh chillis, salt and pepper, and cook until the flour begins to crisp. 5. Add the chicken stock, beans, diced tomatoes and corn. Increase to a high heat until the stew begins to boil. 6. Reduce to a simmer, put the lid on, and cook for an hour. 7. Serve in a bowl with parsley garnish. Optionally pair with cornbread or some other good bread.

Servings Four

Storage Keep the soup in the fridge in an airtight container for up to 48 hours.

The Reuben sandwich is a classic of American deli culture. It's origins are controversial with multiple claims relating to its creation, however in 1956, Fern Snider, a chef working at the Blackstone Hotel in Omaha, Nebraska, entered her Reuben recipe into the National Sandwich Idea Contest, taking the first prize and winning a car. This is the recipe which formalised the Reuben as we know it today.

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Ingredients 2 slices good quality bread such as rye or wholemeal 2 slices good quality sliced cheese, ideally Swiss 1 large slice corned beef 1 tablespoon sauerkraut Russian dressing optional

Instructions 1. Butter the bread, then place the cheese, corned beef and sauerkraut. 2. Heat a frying pan to medium-high heat and add butter or cooking oil. 3. Place the sandwich in the pan. Cook on medium heat until the bread is toasted, then turn over and repeat on the other side. 4. Cook until the contents of the sandwich are warm and the cheese is melting. 5. Remove from the pan, slice in half, and eat.

Airfryer method Prepare sandwich as above then cook in airfryer at 200C (390F) for five minutes.

Servings One

Storage Eat immediately.

Hello and welcome to our very first recipe here at the Bachelor Kitchen. To kick things off, I'm making a mixed seafood gumbo from deep south Cajun country, Louisiana, USA.

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Cajun cuisine is a rustic, deeply flavourful style of cooking developed by the Acadians who were exiled from Canada in the swampy, fertile bayous of Luisiana. Characterised by a rich blend of French, African, and Native American culinary traditions, the foundation of the cousine relies on a "holy trinity" of chopped onion, capsicum, and celery, which is slowly cooked down with fat and flour to form a dark roux.

This hearty stew contains seafood and sausage spiced with cayenne, paprika, oregano, and parsley.

Ingredients - 1 cup rice - 1 clove garlic - 1 onion, peeled and chopped - 1 capsicum (red preferred, green is okay) sliced - 2 celery sticks, washed and chopped - 250g chorizo sausage sliced into 2cm sections - 250g mixed seafood - 400g diced tomato - 400g sliced okra - 500ml fish stock - 1 teaspoon cayenne pepper - 1 teaspoon oregano - 1 teaspoon black pepper - parsley to garnish

Instructions 1. Begin by making the rice. Let it cook while you make the gumbo. 2. In a saucepan with a lid add cooking oil and put it on medium heat. 3. Add the onion and celery. Let it cook until the onions begins to soften. 4. Add the garlic, black pepper, and cayenne. Optionally add paprika. 5. Cook for two minutes then add the capsicum and oregano. 6. Mix thoroughly. Bring to boil. Then reduce heat to low and simmer for 40 minutes. 7. Add seafood and simmer for further 5 minutes. 8. Serve rice and gumbo garnished with parsley.

Servings Three to four.

Storage The gumbo will keep for 48 hours in the fridge or can be frozen for up to two months. The rice should be made freshly each time.