Two of my favourite things in one dish, beer and chilli, what could be better? There are no prizes for guessing that this hearty veggie chilli uses three different types of bean and is cooked with stout. Most sweeter stouts would probably work well but as chocolate goes well in a chilli Young’s Double Chocolate Stout seemed like the perfect candidate and it worked really well. Beans wise, pinto beans would probably work well too and black beans (aka turtle beans) are always good in a chilli.
Nice and warming, perfect for these cold days. Makes around 4 servings.
Ingredients
2 medium onions, chopped
1 red pepper, chopped
1 green pepper, chopped
3 Scotch Bonnet chillis, chopped
Dried naga chilli, chopped
6 cloves of garlic, minced
2 tablespoons of olive oil
Half a pint of Young’s Double Chocolate Stout
400g tin of chopped tomatoes
400g tin of Kidney Beans
400g tin of Borlotti Beans
400g tin of Haricot Beans
1 tablespoon ground cumin
2 teaspoons extra hot chilli powder
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon salt
Method
1. Heat the oil in a large pan over a medium heat and saute the onions, peppers, chillies and garlic for 5 minutes or until softened.
2. Add the stout and stir well.
3. Add the tomatoes and beans and stir well, add more stout if it looks like it needs it.
4. Add the cumin, chilli powder, paprika, salt and pepper and bring to the boil.
5. Reduce heat, cover and simmer for 40-50 minutes.
Tags: beans, beer, chilli, vegetarian
Posted in Recipes |
This is another recipe from The Complete Book of Bread & Bread Machines. The result looks and tastes fantastic, the beetroot adding some sweetness and that lovely pink colour to the crust, it makes a great cheese sandwich.
Ingredients
280ml water
280g grated raw beetroot
4 spring onions, chopped
675g Strong white bread flour
40g unsalted butter
2 teaspoons salt
1.5 teaspoons sugar
1.5 tsp fast action dried yeast
Method
1. Peel the beetroot and grate coarsley, chop the spring onions.
2. Pour the water into the bread pan and sprinkle the grated beetroot on top.
3. Add the chopped spring onions.
4. Sprinkle the flour over the top covering everything.
5. Add the salt, sugar and butter in different corners (Cut the butter into small pieces)
6. Make an indentation in the middle of the flour and add the yeast
7. Cook on Basic mode, medium crust, 2lb
Tags: bread, vegetarian
Posted in Recipes |
This recipe for making chilli bread in a bread machine came from a fantastic book I was given by a friend of my Mum’s called The Complete Book of Bread & Bread Machines, it appears to be out of print but used copies are available on Amazon. Any chilli will do really, I used scotch bonnets which have a lovely fruity flavour and are hot enough to be noticeable in this recipe and I think I got it right for my tastes with 3 large ones, two yellow and a red.
Ingredients
1 Tablespoon sunflower oil
3 Scotch bonnet chillis, chopped fine (or chilli of your choice)
320ml water
350g Strong white bread flour
150g Wholemeal bread flour
2 teaspoons salt
2 teaspoons sugar
25g unsalted butter
1 tsp fast action dried yeast
Method
1. Chop the chillis finely.
2. Heat the oil over a medium heat in a small frying pan and sauté the chillis for 3-4 minutes or until soft.
3. Tip the chillies and oil into the bread pan and allow to cool.
4. Add the water and sprinkle over both types of flour.
5. Add the salt, sugar and butter in different corners (Cut the butter into small pieces)
6. Make an indentation in the middle of the flour and add the yeast
7. Cook on Basic mode, medium crust, 1.5lb
Settings are based on my Morphy Richards Everyday Breadmaker, Model 48321 (a recent warranty replacement for my 48282).
Tags: bread, chilli, vegetarian
Posted in Recipes |
My mum used to make us something very much like this when we were kids and it was one of my favourites but at some point the recipe got lost and despite our protestations it was never made again – although I now suspect it was never lost at all and she just got fed up of making it for us, it’s not difficult to make after all.
After looking at many variations I finally came up with this recipe which I think this is pretty close to the original. It’s definitely a bit of a treat as it’s not exactly healthy (it has got raisins in though – that’s health food right?). Best served straight from the fridge but be warned, it won’t last long!
Ingredients:
300g digestive biscuits
100g raisins and/or sultanas
200g soft margarine
4 tablespoons golden syrup
1 heaped tablespoon cocoa powder
300g chocolate
Method:
1. Put the digestive biscuits in a bag and bash into crumbs and small pieces with a rolling pin then mix in a bowl with the raisins.
2. Melt the margarine, syrup and cocoa powder in pan, stirring constantly until it just starts to bubble.
3. Pour over the dry ingredients and mix well so all combined.
4. Pour into a foil lined baking tray (approx 18cm x 24cm) and press out until level.
5. Melt the chocolate in a bowl placed in a pan with a couple of inches of hot (not boiling) water until it flows freely then pour over the top and spread out evenly.
6. Refridgerate overnight before cutting up.
Tags: Cake, Chocolate
Posted in Recipes |
My love for Paneer is huge and it makes a great ingredient in a curry. I first made this recipe up one Sunday when I was craving a Karahi Paneer but had no peppers and no desire to leave the house in search of some, I’ve repeated it and tweaked it a little since and am now pretty happy with it. In lieu of a better name, I call it Paneer Vindaloo but the base sauce would also work with any vegetables of your choice.
Makes 3-4 servings.
Ingredients for paste
400g tin of chopped tomatoes
4 green chillis
6 garlic cloves
3cm piece of ginger
4 tablespoons of white wine vinegar
2 tablespoon extra hot chilli powder
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tablespoon paprika
1/2 tablespoon garlic powder
1/2 tablespoon dried fenugreek (methi)
2 teaspoons of turmeric
1 teaspoon black pepper
1/2 teaspoon garam masala
1/4 teaspoon of ground cinnamon
Ingredients for final curry
225g Paneer
2 onions, finely chopped
1/4 teaspoon asafoetida
3 tablespoons of sunflower oil
100ml water
1 teaspoon of salt
1 tablespoon chopped coriander
Method
1. Blend all the paste ingredients together until smooth
2. Heat the oil in a wok on a medium heat and stir fry paneer for about 2 minutes until it just starts to change colour. Remove from the oil and drain on a paper towel.
3. Using the same oil, add the asafoetida and the onions and fry for 8 minutes.
4. Add the paste and cook on a medium heat for 5 minutes
5. Add 100ml of hot water, salt and the paneer and bring the boil then simmer for 5 minutes on a low heat
6. Stir in the chopped coriander and serve with naan, chapati or rice
Tags: chilli, curry, Indian, paneer, vegetarian
Posted in Recipes |
This hearty mixed bean hotpot is a good standby meal, easy to make using ingredients that are usually to hand and is very satisfying on these cold nights. You can whatever beans you fancy, I use a tin of Sainsbury’s “Mixed Pules” which contains chick peas, soya beans, black eyed beans, pinto beans, red kidney beans, adzuki beans. I got the idea for this from a recipe in the Brit Spice book by Manju Malhi and this is my own heavily modified and much spicier version.
Makes 2 servings.
Ingredients
1 x 400g tin of mixed pulses, drained and rinsed
1 x 200g tin of chopped tomatoes
1 onion, chopped
4 garlic cloves, chopped, fine
2.5 cm ginger, chopped fine
2 green chillis, chopped fine
1 teaspoon extra hot chilli powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon pepper
1/4 teaspoon salt
300ml hot water
2 tablespoons of olive oil
Method
1. Heat the oil in a pan and fry the onions for 5 minutes.
2. Add the green chilli and fry for another minute.
3. Add the garlic and ginger and fry for another minute.
4. Stir in the chilli powder, ground coriander, cumin, turmeric, pepper and tomatoes and cook over a high heat for 5 minutes until it thickens and darkens.
5. Add the mixed pulses and salt, stir well and cook for 3 more minutes.
6. Stir in 300ml of hot water and simmer for 5 minutes
7. Transfer to an casserole dish, cover and bake at gas mark 3 for 1 hour.
Tags: beans, chilli, hotpot, vegetarian
Posted in Recipes |
This North Indian chickpea curry dish goes well with naan, chapati or boiled rice.
Serves 2
Ingredients
1 x 400g tin of chickpeas, drained and rinsed
1 x 200g tin of chopped tomatoes
1 onion, chopped
1 green chilli, chopped fine
2 garlic cloves, chopped fine
3 cm ginger, chopped fine
1 tablespoon of sunflower oil
1 teaspoon extra hot chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 teaspoon salt
125ml water
1/4 teaspoon amchur powder
1/4 teaspoon garam masala
Fresh coriander
Method
1. Heat the oil in a pan and fry the onions for 8-9 minutes until caramelised.
2. Add the garlic, ginger, chilli, salt, cumin, coriander, turmeric and chilli powder and cook for another minute.
3. Add the tomatoes and chickpeas and stir well.
4. Add 125ml of water then cover and simmer for 10 minutes until the chickpeas are cooked.
5. Add the the garam masala and amchur and cook for another minute while mashing a few of the chickpeas.
6. Stir in the fresh coriander and server with naan, chapati or boiled rice.
Tags: chilli, curry, Indian, vegetarian
Posted in Recipes |
This North Indian curry dish made with kidney beans and served with boiled rice is quick to make but very tasty and satisfying. Makes enough for two servings.
Ingredients
400g tin of kidney beans, drained and rinsed
230g tin of chopped tomatoes
1 medium onion, chopped
1 green chilli, chopped fine
3 garlic cloves, chopped fine
2 cm ginger, chopped fine
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon extra hot chilli powder
1/4 teaspoon garam masala
1/4 teaspoon turmeric powder
1/2 teaspoon salt
100ml water
2 tablespoons sunflower oil
Method
1. Heat the oil in a pan and fry the onion for 5 minutes
2. Add the garlic and ginger and fry for another 2 minutes
3. Add the chilli, tomatoes and spices and cook for 2 minutes
4. Add the kidney beans, mix well and cook for another minute
5. Add 100ml of water and salt and bring to the boil then cover and simmer on a very low heat for 10-15 minutes
6. Serve with boiled white rice
Tags: beans, chilli, curry, Indian, vegetarian
Posted in Recipes |
This is an improvement of my previous Lentil Shepherd’s Pie recipe, this one uses Puy Lentils (aka lentilles vertes) instead of the usual red split lentils and I’ve added some tomatoes. Unlike other lentils the Puy lentils retain their shape when cooked and I think the overall result in this recipe is much better. I was very pleased with how this turned out.
Ingredients
3 Large potatoes, peeled & cubed
250g Puy lentils (or lentilles vertes)
500ml vegetable stock
2 Large carrots, diced
2 Sticks of celery, diced
1 large onion, finely chopped
3 Cloves of garlic, crushed
2 Red chillis, finely chopped
1 tin chopped tomatoes
1 tablespoon of tomato purée
Splash of red wine
2 tablespoons of olive oil
Salt & Pepper
Method
1. Turn oven on at Gas mark 6 to preheat
2. Wash the lentils thoroughly and put in a small pan with 500ml of vegetable stock, boil rapidly for 10 minutes then cover and simmer for 15 minutes.
3. In a large pan saute the garlic, carrots, celery, chilli and onions for 5 minutes
4. Add the tomatoes, tomato purée and a splash of red wine and bring to the boil.
5. Add the lentils and simmer for 20 minutes or until the veg is soft. Add some water if required.
6. Meanwhile boil the diced potato in a large pan of water for 15 mins then mash with a little butter, salt and pepper.
7. Pour the lentil mix into an over proof dish, level out then spread the mashed potato out over the top.
8. Put in the preheated oven for 30-40 minutes or until the potato is browned.
Tags: chilli, lentils, vegetarian
Posted in Recipes |
Another paneer dish, I believe this one originates from Hyderabad and is also known as Royal Paneer, it consists of paneer cheese cooked in a creamy, spicy tomato sauce and is perfect served with naan. I’ve adapted this from several recipes and simplified it into a few easy steps so it is very quick to make. Makes 3-4 servings.
Ingredients
225g paneer, chopped into 2cm cubes
3 tablespoons sunflower oil
400g tin of chopped tomatoes
1 medium onion, chopped roughly
2 green chillis, chopped roughly
4 cloves of garlic
1cm of ginger
1 teaspoon cumin seeds
1/4 teaspoon asafoetida
1 tablespoon coriander powder
1/2 teaspoon turmeric
1 teaspoon extra hot chilli powder
1/2 teaspoon paprika
1 tablespoon of gram flour
6 tablespoons of plain yogurt
100ml water
1/2 teaspoon salt
1/4 teaspoon garam masala
2 tablespoons chopped coriander
Method
1. Purée the tomatoes, onion, green chillis, garlic and ginger in a blender.
2. Heat the oil over medium heat and fry the paneer cubes until they just start to brown. Remove from oil with a slotted spoon and drain on a paper towel.
3. Still using the same oil, increase the heat to medium-high and check it is hot enough by adding one cumin seed, if it cracks right away the oil is hot enough so add the remaining cumin seeds and the asafoetida and stir.
4. When the cumin seeds have cracked add the purée from step 1, coriander powder, turmeric, chilli powder, and paprika. Cook for 3 minutes or until the oil starts to separate.
5. Add the gram flour and yogurt and cook for another minute then add 100ml of water and the salt and bring to the boil.
6. Add the paneer and simmer for a few minutes over a low heat until the gravy thickens.
7. Remove from the heat and stir in the garam masala and chopped coriander, let it sit for a couple of minutes before serving.
Tags: chilli, curry, Indian, paneer, vegetarian
Posted in Recipes |
