It's A Little Chilli (...Con Carne) Outside

I refuse to spend the month of January hungry.

According to my Instagram and Facebook, the majority of my friends are living strictly lettuce-only-lives over the forthcoming frosty weeks.

Now I'm all for eating healthy and everything, but come on! It's bloody freezing outside and a pile of iceberg is gonna do nothing but make me downright sorrowful.

Instead of repenting my Quality Street related sins like a good girl, I'm rebelling.

I'm going to chow down on a bowl of Chilli Con Charlotte and you're invited to join me!

Rich, packed full of flavour and totally home-made I don't want to hear a peep from you about having this as a 'cheat' meal. This is good-for-the-soul, proper winter grub.

Knock up a batch midweek and take the leftovers in for a corker of a packed lunch the next day. I promise you now, you're going to love it! 

To make enough for four servings, you're going to need:

800g tinned chopped tomatoes

400g kidney beans

1 can baked beans (I like Heinz Five Beans)

2 white onions, diced

2 red peppers, roughly chopped

2 garlic cloves, crushed

2 tbsp balsamic vinegar

Small bunch fresh coriander

2 heaped tsp cinnamon

3 heaped tsp ground cumin

3 heaped tsp chilli powder

3 heaped tsp paprika

500g lean minced beef

2 tablespoons brown sugar

Dollop of crème fraîche

I serve mine up with fluffy white rice & pitta's, jacket potatoes or salted corn chips.

In a big pan, drizzle in a little olive oil and add the chopped onions and garlic. After a minute or so, throw in the peppers and turn the heat down to medium.

When the peppers have softened, add the spices and season well. Drain the kidney beans and add them to the pot too, along with the baked beans and balsamic vinegar.

Give everything a stir and throw in your tomatoes. Fill one empty can up with water and add that too. Sprinkle in your sugar, pop on the lid and leave to simmer.

In a separate pan, brown your mince and season with salt and pepper. Begrudgingly drain off the excess oil and add the beef to the chilli sauce. Have a taste and adjust the spices accordingly. I always end up throwing in more chilli powder and cumin!

Pop the lid on and simmer for 45 minutes, giving it the occasional stir and taste test (very naughtily eat some and groan). Meanwhile, boil your rice and toast the pitta's.

Just before serving, sprinkle over the coriander and swirl in your crème fraîche.



Enjoy! And remember to keep some for tomorrow's lunch if you can stop yourself from devouring the whole pot. It really is the bomb diggity the next day.

Holy Guacamole!

Some people live by the bible. Personally, I find faith in a good 'ole bowl of guacamole.

 

I remember the first time I tried what I thought was a 'good' guac. It was in a plastic tub from Waitrose and I was about fifteen years old. It was packed full of chunky peppers, rich avocado and a good squirt of lime. Immediate comfort on a spoon.

Since then I've sampled my fair share of supermarket takes and have yet to find one worth swallowing. I've been making my own guacamole for as long as I can remember. It's light, tasty and packed full of flavour. It's also packed full of super-fats which despite being high in calories, are super good for you.

First up, grab your ingredients. To make a large bowl of guacamole enough for four people with a couple of spoonfuls leftover, you will need:

3 x ripe avocados (you'll know they're ready when the skin gives slightly when gently squidged)

2 x garlic cloves

1 x lemon/lime (fresh is a MUST and even though limes are best, lemons still do the trick)

1/2 a red onion, finely chopped

A hearty handful of plum tomatoes, quartered

A large bunch of coriander, (cilantro for those across the pond)

A glug of hot sauce

A good squeeze of light mayonnaise

Next up, prep your avocados. Slice them in half and spoon out the insides of the non-pipped halves.

To minimise wastage and more importantly, to show off your cheffy skills, take the pipped halves and with a large knife, carefully hit the pip, aiming for its middle.

Gently twist your knife 90 degrees and voila, the pip should be released from the avocado and lodged on the knife. Save one of your pips, i'll explain all later...

Then, chop your tommies. I like to use heritage tomatoes usually because the colours look incredible against the green avocado. Classic plums work just as well though, so get a'choppin.

Pop them in a bowl with your avocado chunks and gently mash with a fork. I like my guacamole a little on the chunky side so at this stage, don't go too crazy.

Once the other ingredients are added you'll find the avocado softens naturally - nobody likes an overly mushy dip.

Chuck in your finely diced garlic. You can use a crusher if you like, but I hate the little blighters. I like to spend as least amout of time washing up as humanly possible. S'all about perfecting those knife skills, baby.

Finely dice half a red onion and the majority of your coriander. You'll want a little for presentation purposes when you're finished. Add to the mixture and give it a good stir.

Have a taste before adding your lemon. Start with a quarter and add according to those clever little taste buds of yours. I usually go somewhere between a quarter and a half.

If you think it needs a little heat, add a table spoon of your favourite hot sauce. If you think it needs to be slightly creamier, add a squirt of light mayo (full fat mayo is a no-no in my books, i'm afraid) and give your your little creation a good 'ole stir.

If you're making your guacamole in advance, it's really important to take a few precautionary steps to make sure it stays looking fresh on the dinner table.

Some call it a myth, some swear by it. Whatever way inclined you are - just do it. Pop your saved avocado pip in the middle of the bowl. It's always worked for me and everything else aside, it shows your guests that your dip is good and homemade.

More importantly (and slightly more scientifically trusted) add an extra splash of lemon/lime juice. The acids are proven to slow down the oxidising process and help to keep your guac good 'n' green.

I served mine with homemade pulled pork buns, rustic potato wedges, an edamame bean salad and a large glass of icy white wine. I strongly suggest you do the same.

Let me know how yours goes!

Quinoa Stuffed Peppers Con Charlotte

I've always liked the sound of 'quinoa' but never really known what it was.
 

After tonights supper, I now know that it's a delicious bowl of stuff which makes my mouth salivate involuntarily and my tummy grumble for another serving.
 

That's if you follow my fool-proof 'Quinoa Stuffed Peppers Con Charlotte' recipe, of course.

This serves dinner for 3 to 4 people or 2 with a yummy packed lunch for the following day.

For the stuffed peppers you'll need:

1 x 250g pack of quinoa. You can pick this up from most supermarkets, I recommend Merchant Gourmet Red & White quinoa. You can eat it hot or cold and the colours are delicious.

4 x large peppers in a variety of colours

1 x large white onion

3 x red tomatoes

1 1/2 x green chillies (depending on how spicy you're feeling)

1 x cup of black beans

1 x good sized bunch of coriander (cilantro for those of you across the pond)

1 x medium sized pot of salsa

1 x bag of grated cheddar cheese

And if you're feelin' like chicken tonight

2 x chicken breasts, cut into strips

1 x crushed garlic clove

1 x fajita spice mix (or anything mexican related which tickles your pickle. I went for Old El Paso Original Smoky BBQ seasoning)

First things first, pre-heat your oven to 200 degrees. Then, bathe your chicken strips in the seasoning mixture and pop to one side to marinate. Thirdly, grab those peppers.

I'm a sucker for a splash of colour, so I got myself one of each variety. 

Next things next, sweat some finely chopped onions and get your quinoa cooking. The brand I used is easy peasy - just pop it in a pan of water and let it simmer for 10 minutes.

Whilst things are getting hot, get achoppin' your other fillings.

Put your coriander, tomatoes and black beans in a mixing bowl. Throw in the quinoa and onion mixture and add a generous dash of salt and pepper.

The end result should look a little something like this. Stir in a quarter of your salsa - this is optional, but I think it gives the peppers a bit more moisture and tomatoey zing. That done, it's stuffin' time.

If you want your peppers less crunchy, give them 3 to 4 minutes in the microwave beforehand.

Then, fill a baking tray with the remainder of your salsa and a dash of water. Think of it like a tomatoey paddling pool for your peppers, it keeps them nice and hydrated whilst they're roasting.

Pop your stuffed peppers on top and throw on a sprinkling of cheese. This recipe is gluten and wheat free, and for the most part, it's pretty darn good for you. The cheese is its one downfall, but if you're feeling particularly naughty, a little extra monterey jack would work wonders, cheese it up, baby.

Chuck them in the oven for 20-25 minutes or until the cheese is nice and bronzed.
By now your chicken breasts should be good and marinated, so warm a glug of olive oil, toss in your chicken and scatter over your crushed garlic clove and coriander leaves.

Leave them to cook for around 3-4 minutes on each side until sticky and delicious. Don't be fooled by the charred bits, it adds depth to the flavour and looks incredible on the plate.

Take your peppers out of the oven and plate up with your chicken. Dollop a little soured cream and guacamole on the side for dipping and scatter the rest of your coriander leaves over the top.

You, my friend, are in for a treat. Grab a napkin, perch yourself at the kitchen table and pour a glass bottle or two of ice cold white wine. I promise you won't regret it. 

There you have it, a totally under-rated super food made into a super-duper dinner.