Posts tagged avocado

Chilli Avocado & Sumac Poached Eggs

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his post is hardly a ‘recipe’ and at the risk of sounding pretentious, it’s hardly cooking. Pouch an egg, toast some bread and mash an avocado. If you’ve not nailed that one yet then this is the blog post for you (and guaranteed to woo any dates the morning after!). You can’t go anywhere for brunch these days, particularly in London, without the avocado on toast making a headlining appearance. And I’m one of the many who craves this in an cafe at the weekend whilst also being one that knows very well it can be eaten and thrown together quicker and significantly cheaper in the comforts of your own home. I’m sure we’ve all experienced a promising ‘smashed avo on toast’ (usually with a £3 side of ‘seeds’…yes seeds) only to find it bland, under seasoned and in need of a hearty splash of lemon.

So…make it at home! Here are my tips for my personal perfect recipe. Interchangable depending on taste but the basics are here. Excuse my ugly poached egg but as my mother always told me, its what on the inside that counts. And as long as its molten orange yolk then it can look as ugly as a…..*use imagination*.

With my conscious risk of again sounding pretentious, I’ve used some common ingredients here. I’ll admit its nothing original. But there’s a reason it on those brunch menus. Its yummy!

Ingredients – Serves 2

  • 2 slices of bread, toasted (Your choice. Rye and sourdough being my favourite – must be smeared with smashed avo to the very edges – cafe pet hate)
  • 4 eggs, fresh, room temperature
  • 2 ripe avocados
  • 1 lime
  • 1 tbsp chilli flakes
  • 2 spring onions, finely chopped
  • 1 small bunch coriander, chopped
  • Approx 2 heaped tbsp mixed seeds (e.g. pumpkin, sesame, sunflower) – toasted lightly for a few minutes in a hot pan until beginning to pop.
  • 1 tsp sumac
  1. Cut your avocado in half and scoop out the flesh. Smash with a fork into a bowl.
  2. Add the juice of 1 lime, the chilli flakes, spring onions and coriander. Season well with salt and pepper and smash all together. Taste, adding more lime/seasoning if needed.
  3. Bring a pan of water to the simmer. Poach your eggs (suggested 2 at a time depending on pan size) for a few minutes until the whites have set and the yolks are still runny.
  4. While poaching, toast your bread.
  5. Slather the smashed avocado between the 2 toast slices. Scatter over the toasted seeds.
  6. When the eggs are ready, pat dry any excess water on some kitchen towel then immediately sit on top of the toast and avo.
  7. Scatter the eggs with a grinding of pepper and a spindle of sumac
  8. Serve immediately while still warm and yolks runny.

 

 

Ultimate Cornbread

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his recipe comes directly from Brad McDonald’s book ‘Deep South‘. After being lucky enough to dine in his awesome restaurant ‘The Lockhart’ before he packed up to open ‘Shotgun BBQ‘ I experienced the jaw dropping sights and tastes of his signature cornbread. Basted in thick honeyed butter bubbling at the sides in its case iron dish it was brought to the table disguised as a lemon drizzle!? And boy did it taste good. Its a bit simpler in flavour (and perhaps authenticity?) than my own signature version which you can find here which is full of sweetcorn for texture, chilli for spice and a bit of cheeky cheddar for tang. Whilst both have their own style, the winner here is the buttery honeyed topping. Slatered warm with salted butter this makes the perfect accompaniment to a hot bowl of soured cream drizzled chilli or simply a bucket of homemade fresh guacamole as I did here.

Having not yet tried Shotgun BBQ it will be my next fit spot…

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I used a mini retro loaf tin to create these cute mini loaves perfect for individual portions. However I would also recommend using small loaf tin, one large one, or failing that a muffin tin! This recipe would make about 8 small muffins I think. But feel free to use any tin available – the depth will just mean the cooking tin will vary but if you stick to 25 minutes or so first starters and a knife inserted into the centre is clean then voila!

Ingredients

  • 150g plain flour
  • 150g polenta/cornmeal
  • 25g soft light brown sugar
  • 4g baking powder
  • Large pinch salt
  • 225ml milk
  • 2 large eggs
  • 20g butter, melted
  • 30g lard
  • 50g unsalted butter & 50g runny honey
  1. Preheat the oven to 200°C and place a small knob of lard in each tin
  2. Combine the dry ingredients in a large bowl
  3. Add the wet and mix well to combine
  4. Spoon into the muffin tins/loaf tin (allowing room for rise)
  5. Bake for about 25 minutes until golden. A knife inserted into the middle should come out clean
  6. While they are baking, combine the honey and butter for the topping in a saucepan and melt to combine
  7. When the loaves are ready baste in the hot honey butter and then return to the oven for a few minutes
  8. After this time, remove from the oven and serve immediately, hot and buttery!

I served mine with guacamole  – see here but a chilli would also go down a treat.

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Marmite Bread

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ove it or hate it bread perhaps would be a more fitting name? Now if like my family you’re partial to the odd toasted crumpet with marmite then you’ll understand the inspiration behind this bread. A rival to match an English muffin with soft poached egg is an airy warm and marmite covered crumpet with its pillowy wholes allowing the unctuous yolk to ooz through the gaps. So why not make use it in bread?

And trust me, if you’re a ‘love it’ personality then simply the act of toasting a cheeky slice of this hearty bread invites an aroma throughout the house that will have your most mature cheddar running from the fridge, willing at mercy to be sliced and lathered onto this tempting creation…..don’t knock it until you’ve tried it.

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Makes 1 loaf

  • 480g brown wholemeal strong bread flour
  • 40g molasses
  • 7g dried yeast
  • Large pinch salt
  • 2 tbsp marmite
  1. Start by combining the flour, a large pinch of salt and the molasses in the bowl of a food processor and blend until combined.
  2. Measure out 100ml of warm water and mix in the yeast, whisking until combined and fully dissolved.
  3. Add this to the mixer with another 200ml of water or so and mix until just combined.
  4. Add the marmite and pulse until incorporated
  5. Tip the mixture out onto a floured surface and knead for a good 10-15 minutes until the dough is springy, elastic and soft.
  6. Place in an oiled bowl, cover with cling film and place in a warm place until double in size (around 2 hours). I like to turn the oven on low before beginning the recipe then switch it off when its warm and this way it creates an ideal environment for the first prove.
  7. Once doubled in size, turn out onto a floured surface and knock out the air. Knead again for about 5 minutes before shaping into an oblong and placing in a greased loaf tin. Prove again until doubled in size.
  8. Preheat the oven to 180°C when ready to bake and bake the loaf for about 35-40 minutes until cooked and hollow sounding when tapped on the base. Leave to cool before slicing.

You can certainly be creative on the options for serving this bread! Toasted topped with smashed avocado and a soft poached egg as done here, or for a more decadent choice butter the outside of two slices and fill with grated mature cheddar and griddle in a pan or on a panini maker until toasted and melted.

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Urfa Chilli Salmon, Polenta Chips, Smashed Avocado

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ts been a long and draining week at work and with Saturday looming and the pressure to make the most of it I could think of nothing better than a casual blogging session in the kitchen to calm the stresses from the week and allow my mind to wonder onto the creative and less challenging. The biggest decision in this recipe was how big to cut the chips!? I went for big naturally.

On reflection, this dish is essentially Mexican fish and chips!? And its for the chilli lovers as its a spicy one so make sure you have a nice cooling beer to hand or at least some soured cream. My inspiration for this one was the cheeky jar of Ottolenghi’s ‘Urfa chilli flakes’ (see here) I received as a gift. What the ‘urfa’ are those you might ask!? Well they are a Turkish medium heat chilli with a smoky flavour. A lovely deep and purposeful taste great for barbecued meats, oily fish, roasted vegetables or chilli con carne. I used them here to coat some moist and succulent salmon fillets. Accompanied with some spicy crisp polenta chips and some smashed green avocado I felt like I bought a bit of Mexico to London. Hopefully one day I can bring a bit of London to Mexico!?

Serves 2

  • 2 salmon fillets
  • 2 tsp urfa chilli flakes
  • 1 large avocado
  • 2 spring onions, finely chopped
  • Large bunch coriander, chopped
  • Large bunch basil, chopped
  • 1/2 green chilli, finely chopped
  • Juice 1/2 – 1 lime
  • 100g fast cook polenta
  • 500ml chicken stock or water
  • 1 heaped tsp chilli flakes
  • Knob butter
  • Salt and pepper
  • Sunflower oil

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  1. Preheat the oven to 200°C. Oil a bowl/small baking tray or something appropriate to hold your polenta in and allow it to set before cutting into chips.
  2. Start with the polenta. Bring the stock or water to the boil in a saucepan. Mix the polenta, chilli flakes and some salt and pepper in a bowl. In a gentle stream add this polenta to the stock in the saucepan, whisking all the time and turn the heat down to a medium low instantly. Whisk continuously for about 5-7 minutes until the polenta thickens and bubbles. Add the butter and mix in well.
  3. Pour the mixture into the oil lined tray spreading it out into an even layer of about 2inch thickness. Quickly chill by placing in the freezer for 5-10 minutes and then in the fridge and cooling completely until set.
  4. Meanwhile mix the urfa chilli flakes and some salt and pepper with a tablespoon of oil. Rub this on the salmon fillets and leave to marinade at room temperature.
  5. Next, cut the avocado into chunks and use a fork to mash into a chunky paste. Season and then add the spring onion, herbs, lime juice and combine into a chunky paste. Check the taste and add more lime if needed.
  6. When the polenta has set, turn it out onto a chopping board dusted with lots of excess polenta. Chop the set polenta (which should be the texture of halloumi!?) into chip sized chunks and roll in the excess polenta.
  7. Heat a frying pan on a medium high heat and fry the chips in a few tablespoons of sunflower oil until golden brown all over making sure they don’t stick to the pan or catch. Once crispy remove from the pan, scatter with flaky sea salt and set aside to keep warm.
  8. In the same pan cook the salmon on a high heat skin side down for about 1 minutes to crisp the skin. Turn to char the flesh side for about another minute or so before placing in the oven skin side down to finish cooking for no more than 5 minutes to ensure it remains succulent and just pink.
  9. To serve, top the chips with the salmon and spoon on a generous quenelle of avocado. Scatter with extra coriander and chilli flakes if you like

Have some beer or soured cream to hand…

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Baked Hummus

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ealthy’ food could not be more in our face at the moment with celebrity chefs in the media, tortuous instagram or yet another cookbook launch. While some are giving out a positive message on the whole I can’t help but feel that those that are taking it to the extreme are frankly just quite annoying? What ever happened to a balanced diet I don’t know. Some fads I have kindly embraced – avocado toast for example with lashings of lemon and maldon salt, but at this time of year the thought of a raw pizza (whatever that is…a cracker I think!?) washed down with a kale and spinach juice sends icy and fun-killing shivers down my spine. What with January being plagued with this health theme and matched with the chilly winter weather we’ve been experiencing lately I am craving warmth from soups, stews and slow baked dishes which by all means can be healthy too.

Take the humble, versatile and much loved hummus. Warm and familiar when deep fried as falafel, there is nothing stopping it being baked and devoured ‘fondue style’? And yes, you are more than welcome to imagine you are enjoying a fondue….just with far less milk, fat and cheese hangovers. Eat as you would fondue or enjoy smothered on your favourite toasted bread.

A delicious, healthy adaptation for the winter weather.

Serves about 4

  • 1 can drained chickpeas (250g approx)
  • 1 heaped teaspoon cumin seeds (dry toasted and then ground)
  • 1 teaspoon spice mix (see here – optional)
  • 2 tbsp olive oil
  • Juice 1 lemon
  • 1 tbsp tahini
  • 3 tbsp thick yoghurt
  • Seasoning
  • Handful pine nuts
  • 1 tbsp butter
  1. Preheat the oven to 200°C.
  2. Place all the ingredients (except the pine nuts and butter) into a food processor and blend until thoroughly smooth. You may need to scrape down the sites a few times.
  3. Add more yoghurt or oil to vary the constancy to your liking.
  4. Spoon the hummus into a small ovenproof serving dish or bowl
  5. Heat a large frying pan and dry toast the pine nuts until golden. Add the butter and remove from the what while it browns and melts.
  6. Top the hummus with the buttery nuts and place in the oven for 25-30 minutes.
  7. The mixture will warm and turn golden. If you use a thin consistency it may even rise a little.
  8. Serve with crudités, warm toasted pitta breads, rye bread etc.

This is lovely served warm as a shared starter with crudités or warm pittas. Alternatively as a light lunch I had mine smothered on lemony avocado on toasted rye bread and sprinkled with flaky salt…..

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Pea and Avocado Dip with Sprouted Olive Oil Crackers

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irstly I think I need to explain the mystery behind the ‘Sprouted Olive Oil Crackers’. As if the wholesome organic produce that Rude Health so stylishly provide wasn’t tempting enough, they have developed a range of ‘sprouted flours’. Nothing to do with sprouts, nothing to do with flowers…..These flours basically contain a grain that has been allowed to sprout and germinate in an environment which stimulates enzyme activity and allows for the transformation of wonderful nutrients. Soaked in water, the grains sprout and release nutrients and once slow fired and and stone ground these are captured inside these tasty flours ready for your baking purposes. Nutty, wholesome and devine, they can be used in baking like for like to add a fantastic texture and flavour layer. Here I used the flour in some lovely giant tongue shaped crackers which I often make for dinner parties as elaborate dipping utensils!

They are amazing served with dips and spreads. I’ve made these in the past but never with sprouted flour and the baking smell alone as they crisped away in the safety of the oven was enough to inspire a healthy dip to accompany.

Makes about 15 dependant on size (adapted from Ottolenghi)

  1. Preheat the oven to 220°C and line a large tray with baking parchment.
  2. In a large bowl or food processor combine all the ingredients except for the salt until you have  affirm dough.
  3. Leave to rest for 30 minutes or so in the fridge.
  4. When ready to cook, take walnut sized pieces of dough (about 15g) and roll on a floured surface into tongue or oval shaped crackers, paper thin if you can!
  5. Repeat and place on your lined backing tray. Drizzle well with olive oil and scatter with the sea salt.
  6. Bake in the oven for about 6 minutes or until crisp, golden and filling the kitchen with wonderful smells.
  7. Leave to cool on a wire rack before enjoying with a dip or choice.

Pea and Avocado Dip (Serve 4-5 as a starter/nibble)

I saw a version of this recipe in a recent Waitrose magazine. Having been invited to a last minute impromptu BBQ I felt I needed a culinary offering which is where this speedy dip was created. To my disappointment this said recipe wasn’t particularly inspiring on the taste delivery. It was a bit bland. However, with a complete recipe makeover and the addition of some forage in the pantry flavour staples I had a tasty vibrant dip in no time to accompany my sprouted olive oil crackers. Knocked out in minutes I just had time to grab a bottle of chilled white before heading out into the sun….

  • 150 peas, defrosted or fresh
  • 1 lime, juice
  • 1 crushed garlic clove
  • 1 tbsp creme fraiche
  • 15g pistachios
  • 1 avocado, chopped into chunks
  • 1 tsp spice mix (see here)
  • 60g feta cheese
  • Handful mint leaves
  • Chives, dill and chilli oil to garnish
  1. In a food processor, please the peas, lime juice, garlic, pistachios, creme fraiche, spice mix and mint. Pulse and blend until the mixture turns into a paste. You may need to scarp the sides down as you go.
  2. Add plenty of seasoning and then add the feta cheese and avocado.
  3. Blend again to form a smooth paste. If you like it a bit thinner, add some olive oil.
  4. Serve scattered with chopped dill and chives and drizzled with chilli oil

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Nori hummus and raw slaw Wraps

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aw food (i.e. food that has not been cooked, treated or processed in any way above 115°F) seems to be all the craze at the moment with the idea that above this selected temperature food starts to loose essential nutrients, vitamins and minerals. However, with a background in physiological science and a keen interest in nutrition I am fully aware of the nutrients that our bodies need and so for me (although a keen health freak and yogi)  it is hard to see the true benefits of a 100% raw diet. Saying that, dabbling in the craze can only leave you happy, full, and downright smug and righteous.

So last weekend in the hot and sunny weather and with the influence of Wimbledon’s top athletes competing as we ate, I took my sceptical mother to Nama, Notting hill an artisan raw food ‘oasis’ for lunch. And I was hugely pleased and excited by it! Albeit we chose well, I would not have been left as happy had I chosen the raw ‘pizza’ (courgette and walnut cracker base topped with vegetables). However, a hearty salad and a falafel raw ‘wrap’ left us nourished and smiling as we washed it down with pear, cucumber, cinnamon, maple and apple juice and matcha lattes.

So home again and inspired I headed to the kitchen to use some of Nama’s influence in my mid week dinner. Influence is the word here. This is not technically ‘raw’ but its a damn good compromise.

Makes about 4 (with leftovers)

  • 1 small red cabbage
  • 1 yellow courgette
  • 1 green courgette
  • Large bunch mint, coriander and parsley
  • 2 tbsp sesame seeds (lightly toasted)
  • 1-2 limes
  • 1 x hummus recipe
  • 2 avocados
  • 1 x packet roasted seaweed sheets (Nori sheets)

Spiced herby Hummus

  • 1 can chickpeas
  • 1 red chilli
  • 1 bunch coriander and in addition, either mint, parsley, basil
  • 1 garlic clove, crushed
  • 1 red chilli, roughly chopped
  • Juice of 1 lemon
  • 1 tbsp tahini
  • 1 tbsp yoghurt
  • Salt and pepper
  • Splash of extra virgin olive oil
  • 1 ½ heaped tsp of the following mix of ground spices (For the ground mix, toast 1tbsp of each fennel, cumin, coriander , black mustard and  fenugreek seed with 1 cinnamon stick, 3 cardamon pods and 1 star anise in a dry frying pan until hot, fragrant and beginning to pop. Remove and grind in a pestle and mortar until fine).
  1. Start with the vegetable ‘slaw’. In a processor, shred the cabbage and courgettes until fine and mix well. Finely chop the herbs and add these with some seasoning. Add the sesame seeds and lime juice and set aside.
  2. Make the hummus. Place all ingredients in the bowl of a processor (expect the oil) and pulse to a coarse paste. You may need to wipe the sides down as you go. Add a splash of oil to loosen if you like.
  3. Cut your avocados in halve and then slice each halve into chunky chip shaped sliced.
  4. Now assemble! Spread a layer of hummus in the middle of a sheet of Nori. Top with the slices of avocado and then with a layer of slaw.
  5. Fold the short ends in and then roll (with the long end facing you) the nori seaweed wrapper over the filling tightly and press together.
  6. Slice in halve on the diagonal and enjoy!

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A Spice Feast (Lamb steaks, nigella seed salad, roasted chilli sweet potatoes)

 

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I’ve done it. I’ve finally narrowed down my favourite type of cuisine (well nearly). After a recent dinner time conversation with a friend it remained mutually concluded that choosing your death row dish is too ambitious a commitment. Top contenders include a creamy and decadent risotto or a homely fish pie but its still a hard call. However, cuisine and flavour I can conclude on. While I adore classic french food, on the opposite side is my love of Moroccan and middle Eastern style foods and ingredients. Think Ottelenghi. The use of spice adds so much flavour to satisfy any demanding taste buds. The dishes are filling and hearty but in a way that retains a light, fresh and (importantly for me) healthy style. Exciting spices and fresh ingredients keep my recipes quirky and the mix of hot and cold make it perfect for all seasons.

I still haven’t made it to Morocco however….yet…

Serves 2

Chilli and Coriander Roasted Sweet Potatoes

  • 1 giant or 2 normal sweet potatoes
  • ½ hot red chilli (seeds retained if you dare)
  • Bunch of coriander
  • 1 tsp black mustard seeds

Lamb Steaks

  • 2 top quality lamb leg steaks
  • 1 tbsp spice mix (see here)
  • Generous pinch smoked paprika
  • 1-2 tbsp olive oil
  • Lime yoghurt (see here)

Green Nigella seed salad

  • ½ cucumber
  • 1 bag rocket
  • Handful of mangetout
  • 1 avocado
  • ½ lemon, juice
  • 1 tbsp Nigella seeds
  1. Preheat the oven to 200°C. For the potatoes, par boil until just tender but don’t water log (about 3-4 minutes). Drain and leave to steam a little. Season and drizzle with a little light oil and sprinkle with the mustard seeds. Roast for about 30-35 minutes until crispy.
  2. Marinade the lamb in the spices and oil for as long as possible but remove from the fridge and leave a room temperature at least 30 minutes before cooking.
  3. For the salad, peel the cucumber in thin strips. Sprinkle with a little salt and leave to drain in a colander for about 5-10 minutes. Then rinse lightly under cold water and leave to dry.
  4. Blanch the mange tout in boiling water and refresh in cold water and drain.
  5. Slice the avocado and sprinkle with a little lemon juice.
  6. To make the salad, combine the rocket, avocado, cucumber and mange tout. Sprinkle with the nigella seeds and only when ready to serve, squeeze over the lemon juice.
  7. To cook the steaks, heat a frying pan until hot. Add about 1 tsp olive oil (not extra virgin – the burning temperature is much lower and it will burn!). If a thick layer of fat on your steaks, cook this out with the steak on its side for a few minutes first before cooking the steaks to your liking. I usually do about 2-2 ½ minutes per side for a 2cm thick steak. Leave to rest for about 5 minutes in foil to keep in the juices.
  8. Chop the chilli finely with the fresh coriander. When ready to serve, combine roasted potatoes, chilli, coriander. Serve with the dressed salad.
  9. Slice the steaks in thick finger like strips and pour over the resting juices. Serve alongside the salad and potatoes with some cooling lime yoghurt. Garnish with extra coriander if you like.

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Pea and Mint Arancini with Avocado Puree

 

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I can’t actually decide if leftover risotto turned morphed in arancini is actually better than risotto…? See what you think

Serves 2

  • Leftover pea and mint risotto, chilled (or any other risotto)
  • 1 egg, beaten
  • Plain flour
  • Breadcrumbs
  • Grated parmesan
  • Good melting cheese e.g. mozzarella, tallegio etc
  • Sunflower oil for frying
  • 1 large ripe avocado
  • Handful of chopped mint leaves
  • 1 lemon
  1. Get 2 clean shallow bowls ready. Place the egg in one, the flour in another and the breadcrumbs, parmesan and some seasoning in the other.
  2. Roll your chilled risotto into balls (mine were about golf ball size) placing a small piece of your melting cheese in the middle if you like.
  3. Roll each in first the flour, then the egg and finally coat in the cheesy breadcrumbs. If you want a thicker coating repeat in the egg and breadcrumbs. If not, place aside on a plate and repeat with the rest before chilling (the arancini that is…feel free to chill too).
  4. Preheat the oven to 180°C for later. I fried my arancini in shallow oil but they are delicate (unless you made a very stodgy dry risotto to start with- to avoid this see tips here). If you have a deep fryer fry each arancini until golden. If not, fry in shallow oil until crisp. Place in a the oven to warm through to the middle while you make the puree.
  5. Scoop out the ripe flesh from your avocado and place in a food processor with some seasoning and a splash of lemon juice. Blend until thick, glossy and smooth – feel free to add flavours here you like. I added some mint leaves but lime, coriander, chilli all work well depending on what flavour your arancini are.
  6. Once ready, serve your crispy and melt in the middle arancini on top of your silky puree with a scattering of fresh mint.

Chilli and Cornbread

 

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This is one of those rare suppers that is all the more appreciated when eaten in front of the TV on a chilly winters evening warming your lap- served in a warm bowl topped with cooling soured cream, freshly made guacamole and a hearty door-stop-wedge of cornbread smothered in butter or extra cheese- it hits the sport every time!

If you prefer, serve with rice instead of cornbread. I also highly advise you to make your own guacamole- I promise it is one of the easiest things to knock up and once you’ve made it, you’ll never buy a plastic pot of the gloppy stuff again. Regardless of taste- its quicker to make too!

Chilli (Serves 3-4)

  • 450g beef mince
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 2 garlic cloves, chopped finely
  • 1 tsp each- ground cumin, coriander, chilli powder, chilli flakes
  • 300ml red wine
  • 1 tbsp Worcestershire sauce
  • 1 heaped tsp marmite
  • 400g chopped tomatoes
  • 1 can kidney beans
  • To serve- soured cream, guacamole, cornbread or rice
  1. Heat a heavy based saucepan on the hob and add a splash of olive oil and soften the onion and red pepper for 10 minutes or so. Add the garlic and cook for a few more minutes.
  2. Add the mince, break up and brown well. Add the spices and cook out for a few minutes.
  3. Turn up the heat and add the wine, Worcestershire sauce and marmite and brink to a simmer.
  4. Add the tomatoes and stir to combine.
  5. Either simmer gently with a lid on, on the hob for 20 minutes or in an oven preheated to 180°C
  6. After this time, add the kidney beans and stir well. Remove the lid and cook for a further 30 minutes until the liquid has reduced and thickened. This can cook away slowly for as long as you like, in a low oven. If it gets dry, add a splash of water.

Guacamole

  • 2 ripe avocados
  • 1 small red chilli, chopped finely
  • 1 lime, juice and zest
  • Small bunch coriander, chopped
  • Salt and pepper
  1. Mash up the avocado flesh with a fork in a small bowl,
  2. Stir in the chopped chilli, lime juice and zest and coriander and season. Serve at room temperature.

CornbreadSee here

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