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Chilli Con Carne and Chiles Rellenos

Chilli Con Carne and Chiles Rellenos

Sue made a Chilli on Wednesday evening at the same time as the Monster Burger and used a couple of spoons in the Burger. The remained spent the night in the fridge. Actually recooking Chilli does improve the flavour in the same way as lot of Curry dishes. With the addition of a bit of Turmeric Rice we had a meal ready to go.

Chilli Con Carne is pretty much self explanation – Our recipe here is here.

The Chiles Rellenos were a bit of an experiment, something to make a boring looking dinner look a bit more interesting. OK it was me messing about in the kitchen and having a bit of a joke about my usually poor presentation….

Chiles Rellenos Ingredients (Far from tradition but nice crispy addition):-

5 dried Red Chillies each
Grated Cheddar Cheese
1 Egg, beaten
White Wine Vinegar
1 tsp Baking Powder
Plain Flour (Gluten free in our case)

Method:-

(1) Mix most of the Flour, Egg and the Baking Powder with enough water to make a thin batter.
(2) Dip the Dried Chillies in water and then Flour them lightly.
(3) Press a little grated Cheese around each Chilli and set aside.
(4) 5 minutes before you are ready to serve your main dish heat oil in a deep fat fryer to 180c.
(5) Add 2 tsp of White Wine Vinegar to the batter and mix quickly. The batter will bubble up. Don’t beat the life out of it!
(6) Dip each Chilli in the batter using the stalk as a handle and fry in batches.
(7) Once golden brown lift out of the oil and drain.

I made silly little towers with a bit of home pickled Red Cabbage and a bit of grated Carrot! Don’t bother with fancy presentation they won’t last long! But strangely and as far from tradition as you could get, they are really tasty dipped in Coleslaw.
 

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Parsi Kheema Per Eeda recipe, eat well on universal credit

Apparently this is a favoured breakfast in some areas of India. Meat and Eggs, similar in a way to a traditional English breakfast I guess? We added boiled Rice to make a main meal out of it.

Ingredients:-

500g of Minced Lamb
1 Red Onion, finely diced
a Thumbnail of Ginger, grated
5 Cloves of Garlic, chopped
2 Green Chillies, deseeded
½ a Tsp of Turmeric
½ a Tsp of Chilli Powder
2 Tomatoes, chopped
1 Tbsp of Tomato puree
200ml of Water
1 Tbsp of Spirit Vinegar
1 Tbsp of Brown Sugar
Salt & Pepper to season
4 Eggs
Oil to fry
Chopped Coriander to garnish

Method:-

(1) Add the Ginger, Garlic and one Green Chilli to 3 Tbsp of water and wuzz in a blender.
(2) You are aiming for a smooth paste.
(3) Add the Mince to a bowl along with 1 tsp of the paste.
(4) Mix well and set aside.
(5) Heat the Oil in a heavy-bottomed sauce pan, or Dutch Oven.
(6) Add the Onion and fry until softened and light brown.
(7) Add the remaining paste and stir well.
(8) Add the Mince along with the Turmeric and Chilli Powder.
(9) Cook over a medium heat and 10minutes, stirring so that the meat is evenly browned.
(10) Add the chopped Tomatoes, Tomato Puree and the remaining Green Chillies (Slit lengthways).
(11) Allow to simmer for a further 4 minutes.
(12) Season with Salt & Pepper.
(13) Add the water and bring to the boil.
(14) Reduce the heat and simmer for 15 minutes with the lid on.
(15) Stir gently half way through cooking.
(16) Add the Vinegar and Sugar and continue to simmer for 2 minutes.
(17) Break one Egg at a time into the  Kheema and on a low heat cook the Eggs for 4 to 5 minutes.
(18) Cover with the lid so that the Whites set but you still have runny Yolks.
(19) Garnish with Coriander and serve.

The Vinegar and Sugar added an interesting flavour twist. Really enjoyable. Strangely we did end up eating left overs for breakfast, but that wasn’t really the plan…...

We don’t like the price of fresh minced Lamb in the local supermarkets. I ventured into the Iceland Food Warehouse and found a 1kg bag of frozen mince for £3.75. Which was much more realistic!

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