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>> GREEN CHILLI

05 Apr

ImageOnce again I’m on holiday, and so I’ve sorted out my priorities, and as well as having done some essential admin (on today’s list: sort out suits for groomsmen, or else as it stands I’m getting married in jeans and a T-shirt) have sat down to do some cooking again. Nothing overly ambitious, really, but it’s been cold for so long that I’m kind of sick of casseroles and stews, and anyway, I want to live in hope that this winter will come to an end. So I wandered round M&S in a bit of a haze, trying to work out what I wanted to cook, and then ended up at the tills with some pork mince, a bunch of fresh mint and some red chilis, and decided to make green chilli.

If you look back over the archives of this blog, you’ll see this pattern: I do basically nothing for long periods of time, then apologise and start blogging prolifically again for about a week, and then work kicks in and I’m silent for months. So I’m not going to make any promises about this being a new era – I have two weeks before I start commuting back to Worle again and then the friends who I see in person aren’t likely to see me, let alone the internet. However, this does mean that you get a new recipe from me while I’m here.

This is a Jamie recipe, which means that you could just go to the Channel 4 website and download it for free, but then you won’t get my rambling thoughts. Don’t say I’m not good to you.

Anyway green chilli is nothing like chilli con carne. Where chilli con carne has that unique British flavour of rich, tomatoey stew that’s been bubbled away at with dried oregano for ages until it’s both distinctly Italian and as English as Yorkshire pudding, green chilli basically doesn’t have much sauce to speak of at all. It’s fresh, clean, filling and tastes nothing like a stew, but it’s also spicy enough that it’s perfect for a lethally cold April day. We ate it with pitta breads and yoghurt and it was glorious, although I don’t recommend having it with rice as there’s not enough liquid to carry it. Oh, and fresh mint is essential, or else it will be horrible. Here’s how you do it:

You’ll need some pork mince (500g fed two and then enough leftovers for another day),
some red chilis,
a green pepper, chopped into chunks
a couple of onions, also chopped into chunks
about four large tomatoes, chopped into chunks
half a lime
some fresh mint
and three cloves of garlic

And then some natural yoghurt and pitta breads to serve it with, and lettuce if you have some.

Jamie uses sage, but I didn’t have any and it worked fine. Heat your mince in some oil in a deep pan on a high heat with some salt and pepper, stir it about until it browns a bit and then add your onions, garlic, green peppers and chilis.

Turn your heat down to medium, cook it all until it turns golden (or at least looks slightly less anaemic – pork mince never really looks ‘golden’) and the liquid from the pork is gone. Then throw in your chopped tomatoes and half a cup of water – remembering that the point of this ISN’T to make chilli con carne, and so don’t put too much in – and then cook it for another ten minutes. Chop up your mint, stir it in and then squeeze a lime over the top, and then serve with toasted pitta breads and yoghurt.

It was good enough to make a weary teacher sit down and start blogging again, so that’s saying something.

 
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Posted by on 05/04/2013 in Uncategorized

 

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