Chilli rarebit

Chilli_rarebiteI was feeling hungry, so stale bread, left-over soured cream and a glut of chillies (due to the sunny weather), resulted in this snack recipe. Chilli rarebit is usually made with chilli jam or chutney, but raw chillies seem perfectly OK. Enough for 2 people:

  • 4 small red chillies (deseeded and finely chopped)
  • 100g mature cheddar (finely grated)
  • 2 tbsp soured cream
  • 6 small (or 4 large) slices of wholemeal bread (toasted)
  • Black pepper

Mash the chilli, cheese and cream together with a fork. Spread the mixture evenly over the slices of toast.

Grill until the cheese starts to brown. Dust with black pepper and serve.

 

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More post Christmas comfort food

Post_Xmas2

Chickpea and chorizo stew with new potatoes and kale – for 2 or 3 people:

  • 1 tbsp oil
  • 1 onion (chopped)
  • 1 clove garlic (finely chopped or crushed)
  • 2 small red chillies (cored, deseeded and finely chopped)
  • 3 small cooking chorizos (sliced)
  • 400g tin of chopped tomatoes
  • 12 small new potatoes (cut in half)
  • Hot water
  • 400g tin of chickpeas (drained)
  • 100 g kale (washed and roughly chopped)
  • Black pepper

Heat the oil in a large saucepan. Gently cook the onion for about 5 minutes. Add the garlic and chilli, stir, and cook for a further 2 minutes. Mix in the chorizo slices and cook for a further 3 minutes.

Add the tomatoes and the potatoes. Mix together and top up with hot water, so that the potatoes are covered. Bring to the boil and simmer gently.

When the potatoes are almost cooked (after about 20 minutes), add the chickpeas and the kale. Bring back to the boil and cook over a medium heat for about 4 minutes. Add black pepper to taste and serve.

 

Vegi Indian meal – chickpeas and lentils

Punjabi

These recipes are based on some that appeared in Waitrose Kitchen magazine (November 2013 issue). I was actually rather disappointed with the results, which seemed rather bland to me. Does anyone have any suggestions?

These recipes are supposed to be for 4 people, but the chole recipe seemed to me to make just enough for 2 very hungry people (or 3 with normal appetites). I also added some of the liquid reserved from cooking to the chickpeas (and some spinach which happened to be in the fridge). For the daal recipe, I cut down the main ingredient (lentils) to 2/3 rds of the suggested amount.

Punjabi chole:

  • 150g chickpeas (soaked overnight and then cooked (in water) for about 45 minutes (boiling rapidly for the first 10 minutes))
  • [reserve a small amount of the liquid from cooking the chickpeas]
  • 2 tbsp oil
  • 1 large onion (finely chopped)
  • 2 red chillies (deseeded and finely chopped)
  • Ginger (equivalent of a 3cm cube, grated)
  • 3 cloves of garlic (crushed)
  • 1/2 tsp ground cinnamon
  • 1 tsp turmeric
  • 1 bayleaf
  • 100g leaf spinach
  • 1/2 tsp garam masala
  • Juice of half a lemon
  • Some torn coriander leaves

Heat the oil in a large saucepan. gently cook the onion for 10 minutes. Add the chillies, ginger and garlic. Stir and cook for a further 2 minutes. Stir in the cinnamon and turmeric and cook for 1 minute.

Add the chickpeas and the bay leaf and about 100ml of the reserved cooking liquid. Stir the mixture and simmer gently for 10 minutes. If you are adding spinach, stir it in after 8 minutes and turn up the heat, stirring until it has wilted.

Remove the bay leaf. Stir in the garam masala, the lemon juice and the coriander. Serve.

Tadka daal:

  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 1 onion (chopped)
  • Ginger (equivalent of a 3cm cube, grated)
  • 2 red chillies (deseeded and finely chopped)
  • 2 cloves of garlic (crushed)
  • 1 tsp turmeric
  • 200g red split lentils
  • 1 large tomato (peeled and roughly chopped)
  • 1/2 tsp garam masala

Gently heat the oil in a large saucepan. Fry the cumin seeds for 1 minute. Add the onion and cook for 5 minutes. Add the chillies, ginger and garlic. Stir and cook for 1 minute. Stir in the turmeric and cook for 1 minute.

Add the lentils and sufficient water to more than cover the pan contents. Stir, bring to the boil and simmer for 10 minutes. Adding more water as necessary.

Stir in the tomato, and continue cooking until the lentils are cooked (10-15 minutes – you may need to add more water). Stir in the garam masala and serve.

I served these dishes with Lidl plain naans (which came top in this survey); currently 49p for a packet (2 naans).