9 vegetable chili con carne

21 11 2010

Chili con carne is a great family favourite; it is cheap, filling, easy to make and tastes great.

It can also be a really great way of making sure that you get your 5 a day of fruit and vegetables or of tricking fussy kids into eating veggies that otherwise they might push around  a plate without them even realising they are there.

This works great for pretty much anything that you would normally use chili with more or less the only exception being chili burgers or chili dogs.

If you want to make a vegetarian version of this chili you can use quorn or soya mince in place of the ground beef and some nice meaty mushrooms such as portabello in place of the chorizo sausage.

To make the chili you will need: 

200g chorizo sausage

500g ground beef

2 onions

4 garlic cloves

2 medium carrots

1 stick of celery

2 fresh tomatoes

2 red bell peppers

1/2 tin of kidney beans

1/2 tin of pinto beans

1 tin of chopped tomatoes

1tbsp paprika

2 tsp cumin seeds

2 tsp chili powder

2tsp Worcestershire sauce

1tbsp red wine vinegar

1tbsp brown sugar

handful of  fresh coriander

1 pint of beef stock or hot water

olive oil

salt and pepper to season

Method

Peel and roughly chop the garlic, carrots, celery and one of the onions,  take these vegetables and place them in a food processor and blitz them until you have  salsa like consistency.

Pour some olive oil into a large heavy bottomed pan and heat over a medium flame, add the vegetables you prepared earlier and sweat them for approximately 7-10 minutes

Whilst you are sweating the vegetables peel and finely dice the remaining onion and dice the chorizo sausage. Remove the leaves from the coriander and finely chop about half of the stalks that remain

Once the vegetables in the pan have softened add in the chorizo sausage,the coriander stalks, the paprika, the chili powder and the cumin seeds, continue to cook until the chorizo has just started to brown

At this point add in the remaining onion and the ground beef and cook until the beef has coloured

Now add in the sliced bell peppers, the kidney and pinto beans and stir everything together well before adding the tin of chopped tomatoes, the vinegar and about 1 pint of hot beef stock or water, leave over a medium heat for about 45 minutes stirring occasionally.

Remove the seeds from the fresh tomatoes and chop the flesh into  fine dice and roughly chop the coriander leaves add the tomato and coriander leaves into the chili along with the brown sugar and the Worcestershire sauce, stir together well.

Leave to simmer for a further 20 minutes before adding salt and pepper to taste.

You can eat this straight away but I prefer to leave it overnight in the refridgerator to allow all of the flavours to really incorporate into one another.

I like to eat this with boiled white rice, some salsa and some corn chips.

Advertisements




Winter Vegetable and Bacon soup

16 11 2010

With the weather getting colder and the nights drawing in sometimes I just want to eat something warm and filling.

This winter vegetable and bacon soup ticks both of these boxes and like all soups is cheap and easy to make.

If you make more than you need immediately you can portion it into ziplock bags and it will happily keep in the freezer until you need it.

You will need:

1 large potato

250g swede/turnip

1/2 tbsp thyme

bunch of parsley

4 carrots

4 parsnips

2 sticks of celery

2 leeks

2/3 bay leaves

1 large onion

2 cloves of garlic

200g pancetta

1/2 litre chicken or vegetable stock

salt and pepper to season

olive oil or butter

Chop the onions, garlic and celery and sweat with a little olive oil or butter for approximately 15 minutes until they have softened.

At this point add in the remainder of the vegetables having first peeled, cleaned and chopped them into manageable pieces, continue to cook for another 7-10 minutes

Now add in the chicken or vegetable stock along with the thyme, a good pinch of salt and pepper and the parsley which needs to just be roughly chopped and the bay leaves.

Turn down the heat and simmer for about 25-30 minutes.

Remove the bay leaves and pour everything else into a food processor and blend until you have a nice smooth puree.

Pour the puree back into the pan and thin with a little more stock if it seems too thick, add more seasoning to taste and warm through.

Fry your pancetta until crisp and drain of any excess oil, add to the soup and serve immediately in warm bowls.

If you wish to make a vegetarian version omit the bacon and ensure that you use vegetable stock.





Carbonara Sauce

15 11 2010

When Saturday evening rolled round it became quite evident that the grocery shopping hadn’t been done yet and that the cupboards were quite bare.

No one in their right mind wants to go shopping at 7pm on a Saturday evening and so I had a quick sort through to see what could be knocked together. Luckily for us we had just enough staple items left for me to make a personal favourite; pasta with carbonara sauce.

Carbonara sauce is very easy and cheap to make and yet still you see people loading up their supermarket trolleys with over-priced jars of gloop.

I realise that in Italy cream is rarely added to the sauce however I prefer it this way, if you want to you can leave it out just as easily.

To make your own carbonara sauce you will need the following.

2 shallots

1 clove of garlic

2 eggs

250ml of single cream

100g parmesan cheese

200g pancetta

black pepper

sea salt

Pasta of your choice – Spaghetti or Tagliatelle work best

Dice the shallots as finely as you can and grate the clove of garlic, add the shallots and garlic to a frying pan along with a small amount of olive oil and sweat until they have started to soften.

Add the pancetta to the pan and fry until it has just started to crisp.

Whislt the pancetta is cooking beat together the two eggs and stir in the cream

Once the pancetta has crisped add the cream and egg mixture to the pan and reduce the heat to a simmer

At this point add your pasta to a pan of boiling water to cook

Grate the parmesan cheese into the sauce and ensure that it is well mixed in.

Add salt to taste – not much if any should be needed due to the pancetta and the cheese. Grind plenty of black pepper into the sauce and make sure it is incorporated well.

Once the pasta is just about cooked drain it and add it to the pan with the sauce making sure that all of the pasta is well coated.

Serve immediately.

If you want to add a touch of colour to the dish I sometimes like to add a small courgette cut into a small dice, this adds a different colour and texture to the dish without affecting the flavour.








%d bloggers like this: