Posts Tagged ‘chilli’

May 28th, 2011

The Perfect Chilli Con Carne? Category: Recipes

Anthony has been asking for a Chilli for ages and I keep making excuses. Its not that I dislike it, its just that I tend to prefer other things for dinner.

Tonight he eventually got his way and made his own after some research for a good recipe. That is when he came across an article on the Guardians Word of Mouth Blog – How to cook the perfect chilli con carne.

He quickly decided that he wanted to make the perfect chilli con carne but we did find it difficult to source the ingredients and we swapped the speciality chillis for a hot red one & some dried chilli flakes, Mexican oregano for dried oregano and we forgot the sugar. We also added half a tin of tomatoes at the end to bulk things out too.

We were slightly disappointed with our version, I couldn’t taste any coffee but Anthony thinks it added to the base layer of flavour. And the overall heat was much less than I had expected but it did leave me with a slightly tingly tongue! We’ll see how it develops overnight/in freezer.

June 16th, 2008

Chilli Tuna with Mixed Bean Salad Category: Recipes

Yet another quick dish I’ve thrown together. It is filling and rather tasty in a zesty kind of a way.


  • 2 Tuna Steaks
  • 1 lime
  • 1 red chilli
  • Olive oil
  • Tin of mixed beans (Soya beans, Chick Peas, Pinto Beans, Black Eye Beans, Red Kidney Beans & Aduki Beans)
  • Mixed salad leaves – we used rocket, spinach and watercress
  • 3 tomatoes


  • Rinse Tuna & put in a dish so that they can lie down next to each other
  • Squeeze juice of lime & a good glug of olive oil over tuna
  • Chop chilli finely & add to tuna – cover dish & pop in fridge for 20 minutes
  • Put griddle pan on to heat up
  • Drain tin of bean & rinse well
  • Put tuna in griddle pan, pour over excess liquid, season with salt and pepper – cook as you like it
  • Place a good handful of leaves on a plate, sprinkle over a good handful of beans & place tomatoes around the side
  • Place tuna steak on top of salad & serve

Delicous and healthy, even if I do say so myself.

April 28th, 2008

Sunday Eggs: Mexican Scrambled Style Category: Recipes

As you may have realised from previous posts, we quite enjoy a lazy breakfast on a Sunday & a lot of these breakfasts involve eggs. What a better way to start a Sunday than with a runny yellow yolk….

Whilst this recipe isn’t a runny yolk one, it is another tasty way to start your day

Nigella's Mexican Scrambled Egg

Ingredients (for 2 people)

Carry on reading & leave a comment…

March 10th, 2008

Chilli Bread Category: Recipes

I first made this a few weeks back but I didn’t blog about it after taking the photos. Tonight I’ve made another loaf so here is the recipe but as my loaf is in the oven the pictures are from last time.

Carry on reading & leave a comment…

October 21st, 2007

Dinner to Watch Rugby by… Category: Recipes

One of my brothers is quite superstitious when it comes to watching sport and the Rugby World Cup was no different. I mean, this time around once he’d watched England win he had to do the same thing the next time they were playing – just for good luck. Whilst his luck ran out last night, I hope it wasn’t because of my cooking.

This years rituals included eating dinner at our parents house, drinking wine from the home of the opposition and sitting in the same seat. My parents were away this weekend but that didn’t stop us all piling round there for food & drink before sitting down to enjoy the match.

I had offered to cook – but then I realised it would be for 6 people, including my brothers who prefer their meat. I don’t eat much meat & really cant bear the smell of red meat cooking so I opted for a cheeky Cornbread Topped Vegetarian Chilli served with homemade Guacamole, Sour Cream & Grated Cheese.

The recipe I took from Nigella’s book Feast.

Ingredients (Serves 10 – 0r 6 hungry peeps + leftovers for freezing)

For the Chilli:

  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 2 cloves garlic, minced
  • 2 red peppers, finely chopped
  • 2 teaspoons dried chilli flakes
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 3 cardamon pods, crushed
  • 300g red lentils
  • 2 x 400g chopped tomatoes
  • 750ml water
  • 2 x 400g kidney beans
  • 4 tablespoons tomato ketchup
  • 4 tablespoons tomato puree
  • 1 tablespoon cocoa

How to Do It

  1. In a VERY large pan – heat oil & fry onion, garlic and pepper until soft
  2. Throw in the spices – chilli, coriander, cumin and cardamon pods. Stir
  3. Add lentils. Stir
  4. Next, add the other ingredients – water, tomatoes, kidney beans, ketchup, tomato puree & cocoa.
  5. Bring this mixture to the boil and simmer (with lid on) for 45 minutes – though check & stir regularly.
  6. At this point you can proceed to cook or pop it in the fridge until your ready for the next stage (or cool it down and freeze it). It was at this point I packed everything up & took it to my parents house to finish.

For the Cornbread Topping:

  • 3/4 teaspoon salt
  • 325g Cornmeal (I used ground corn as this was the nearest we could find – in Sainsburys)
  • 3 tablespoons plain flour
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 375ml buttermilk
  • 2 eggs
  • 1 teaspoon honey
  • 2 tablespoon vegetable oil
  • 75g cheese
  1. Combine all dry ingredients in a bowl – salt, cornmeal, plain flour, baking powder & cinnamon
  2. In a jug, whisk the wet ingredients – milk, oil, eggs & honey
  3. Throw the liquid into the dry mixture & whisk to a batter NB. mine was more like a thick dough, maybe caused by measuring problems, but it worked.
  4. Put you chilli mixture in a large dish (Nigella suggests 23cm x 32cm with a 7.5cm height)
  5. Pour (or scoop) the batter on top of the chilli
  6. Top with grated cheese.
  7. Cook for 25 minutes at 220°c
  8. Serve with guacamole, grated cheese & sour cream.

Unfortunately I forgot to take a photo in the rush to get warm food on the table. I do have a photo of the left overs though!

For pudding a quickly made some Passion Fruit Creme Brulee’s – a recipe from Delias website which can be found by clicking here.

The before cooking stage:

And the readyto eat stage:

Unfortunately England played well but couldn’t manage a win against those pesky Sarf Africans – nevermind. Maybe in another 4 years ;)

June 3rd, 2007

Warm Summer Evening Category: Recipes

Well, it was quite warm here yesterday & we fancied something fresh & clean tasting for dinner, so that called for Nigella’s Chicken with spring onion, chilli and greek yoghurt.

The recipe can be found in the Fast Food section of ‘How To Eat’ as it can be made quite quickly, though yesterday I marinated the chicken whilst we went out. I say marinade, it literally is the juice of a lemon & a tablespoon of olive oil!

The refreshing part of the dish is the yoghurt – take 1/2 bunch spring onion & 1/2 a green chilli finely chop. Take 1/2 cucumber & dice it up quite small. Then take a small handful of coriander & mint (courtesy of the tub on the balcony) and a clove of garlic. Use mezzaluna to chop these very finely. Mix all ingredients into 200g greek yoghurt.

When ready to eat, heat a table spoon of oil in the frying pan & add the chicken – cook for at least 5 minutes each side until cooked through. Just before serving throw over the left over marinade to make it shiny & a bit sticky.

Serve with a simple salad – or just a nice tomato salad, crusty bread & very cold white wine. Mmmm.