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Saturday, 18 February 2012

Chocolate Chilli Con Carne



Let's pretend that I had read the instructions properly for the February 'We should Cocoa', if I had, then I would have made this recipe with quorn mince or some other suitable vegetarian alternative.  However, sadly that is simply not the case, so if I am disqualified for using beef mince, so be it!

Chocolate Chilli Con Carne
500g beef mince or quorn
3 cloves of garlic crushed
20g of fresh chillis, finely chopped (deseed if you prefer your chilli less hot)
1 tin of chopped tomatoes
1 tbsp tomato puree
1 beef or vegetable stock cube
1 tin kidney beans
4 squares dark chocolate
salt to taste

To serve
Chopped coriander
Chopped spring onions
Sour Cream or Natural Yogurt

1. Brown the mince in a large pan.  Add the crushed garlic and chillis and cook, stirring for a few minutes.
2. Add the tinned tomatoes, stock cube/powder and tomato puree.  Cook on a low heat for about 30 minutes.
3. Add salt to taste, then add the kidney beans and the four squares of chocolate and let them melt into the mixture.
4. Just before serving add some fresh chopped coriander and stir through.

Serve with rice, I used brown basmati rice, topping the chilli with sour cream or yogurt, some chopped spring onions and chopped coriander.

I enjoyed this chilli, the chocolate adds a depth of flavour, ours was pretty hot as I left the seeds in the chillis, I always find fresh chillis quite difficult to judge and either end up with not enough or too much heat!

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posted by Janice @ 22:32 16 Comments

Saturday, 11 February 2012

River Cottage Rocks - Jerk Chicken




There's a new cooking challenge - it's called River Cottage Rocks and it's run by Jo at Jo's Kitchen (The Hungry Blogger).  I don't own a single book by Hugh Fearnly-Whittingstall although I have my eye on the Vegetarian one from his last series. However, there are recipes a plenty on the Guardian website so that did not deter me.  

I liked the look of this Jerk Chicken  with Rice and Peas and, strangely, I have never made Jerk chicken, so it was something that I wanted to try.  I used skinned chicken breasts as that was what I had in the freezer and I have to say that they were absolutely delicious, not dry at all and there was just the right amount of heat in the paste.  I didn't leave it overnight, but put the paste on in the morning and left it for around 5 hours before cooking.  The rice and peas I'm not so sure of,  I think I would like to check out some other recipes for this as I was slightly disappointed in the lack of flavour. 

The closing date for this challenge is 12th February, so you need to get your skates on if you are going to take part!

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posted by Janice @ 19:26 4 Comments