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
- In a VERY large pan – heat oil & fry onion, garlic and pepper until soft
- Throw in the spices – chilli, coriander, cumin and cardamon pods. Stir
- Add lentils. Stir
- Next, add the other ingredients – water, tomatoes, kidney beans, ketchup, tomato puree & cocoa.
- Bring this mixture to the boil and simmer (with lid on) for 45 minutes – though check & stir regularly.
- 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
- Combine all dry ingredients in a bowl – salt, cornmeal, plain flour, baking powder & cinnamon
- In a jug, whisk the wet ingredients – milk, oil, eggs & honey
- 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.
- Put you chilli mixture in a large dish (Nigella suggests 23cm x 32cm with a 7.5cm height)
- Pour (or scoop) the batter on top of the chilli
- Top with grated cheese.
- Cook for 25 minutes at 220°c
- 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 ;)