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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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Super Kiev recipe

We’ve been playing with Lacto Fermenting Garlic – Instructions here. Which if anything has made the already potent Polish Garlic even more so. Normal grated Garlic works just fine but we like our little experiments….

As we knew this was going to be very Garlicy Sue replaced the usual (Gluten free) bread crumbs with some home made Garlic bread we had in the freezer. A quick blitz in the wuzzer and it was good to go.

Our previous Chicken Kiev recipe is here.

These were really good and we served them with Chips and a home had Coleslaw. We won’t be having vampire issues in the near future!

 

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Sweet Potato Tagliatelle Bolognaise

Bolognaise is a staple here but traditional Wheat based Pasta is off the menu as Sue has a very damaging reaction to the Gluten. So we’re always on the look out for interesting alternatives. We’ve tried and enjoyed Rice Tagliatelle which is great, but it really only want immersing in boiling water. It very quickly looses starch and congeals if you’re not careful.

So what is that strange looking grey / green stuff you may be wondering? It’s Sweet Potato starch Tagliatelle. I spotted this in a Chinese supermarket in Manchester when I was working there a couple of weeks ago. The name is perhaps a bit deceptive. Although it is made from the starch of Sweet Potatoes, it’s actually not at all sweet. It has the texture of traditional pasta and is boiled for 6 to 7 minutes without the risk of sticking together. Despite the odd colour it was very tasty.

Our general Bolognaise recipe is here

 

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As a bit of a joke I posted “ Your turn to make proper Bubble & Squeak Sue” on Facebook. Never challenge the Chef! Off she toddled to the freezer to rummage through the boxes of bits and bobs we keep from previous meals and came up with this All Day Breakfast gig.

Bubble & Squeak Challenge



Sausages
Garlic Button Mushrooms
Bubble & Squeak
Crispy grilled Bacon
Fried Egg
Baked Beans

Not surprisingly for us Chilli had found it’s way into some of the left over veg at some stage – which was actually a great, if unexpected, addition! Price wise this meal probably cost us £1.50 each in fresh ingredients. The nearest equivalent I can find is at Stop The World Cafe at Leigh-On-Sea in Essex - “The Belly Buster Breakfast” at £11.50. 

 

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Loaded mashed Potato Fritters

If you are ever a bit too generous with the spuds and end up with some mashed Potato left over this is a great way to make us of them.

Ingredients:-

Cooked mashed potato
Grated cheese
Flour (Gluten free in our case)
2 Eggs lightly beaten
Salt and Pepper to taste
Chopped Spring Onion
Oil for frying

Method:-

(1) Mix all the ingredients adding extra flour if the mixture seems a bit wet to form.
(2) Flour a board and pop your mixture on the flour.
(3) Lightly sprinkle the top with flour and then pat out to a thickness of about 1cm.
(4) Cut into disks. We haven’t go a cutting so I just use a glass!
(5) Add Oil to a frying pan and place over a medium heat.
(6) Fry gently on both sides.

We enjoyed these as a side with slow roast spare Ribs and Coleslaw.

 

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Popcorn style crispy coated Chicken

Sue is always developing her crispy coatings. You might have seen these Popcorn style coatings at the major take away restaurants. So here is our none Popcorn version with an unusual twist in the ingredients…..

Ingredients:-

Chicken thighs
Plain (Gluten free in our case) Flour
Chilli flakes
Garlic Salt
Onion Salt
Hot Paprika powder
Mixed herbs
Salt and Pepper
A sharing bag of Cheese and Onion crisps
2 Eggs, beaten for the Egg wash.

Method:-

(1) Smash the crisps up in their bag.
(2) Mix all the dry ingredients well.
(3) Dip each Chicken portion in the seasoned flour mix.
(4) Dip in the Egg wash.
(5) Re-coat with seasoned flour mix.
(6) Roast on a grill tray at 180C for 25 minutes.

We had home made Coleslaw, Garlic Bread and Corn on the Cob with ours.

  1. Plum, pickled wild Mushroom and pickled Garlic sauce!
  2. Turkey, Leek and Bacon Pie
  3. Polish style pickled Mushrooms
  4. Kids food

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