Posts tagged cheddar

Bean Chilli

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Bean Chilli

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ometimes you just need chilli and cornbread in your day. I love a comforting chilli, slow cooked and more often than not these days, made with chunks of braising beef that can be shredded rather than the traditional mince. However, sometimes time isn’t always in the equation for the privileges of slow cooking! On my meat free days or for vegetarian (or vegan) guests, I often make this version and its the smoked paprika that is the winner here for that ‘meaty’ replacement. That said, don’t you dare think about skimping on that. If you don’t have paprika, sorry you’ll need another trip to the shops!

It offers the same comfort and depth of flavour. I know I sound like a broken record but this really can be knocked up in 20-30 minutes max. It really is just a task of opening a lot of cans and stirring. But the take home is that it is wholesome. Its leans away from processed foods and its really cheap. 

9 times out of 10 I will make a cornbread loaf to accompany this (recipe here) but if time does not permit you can enjoy this in SO many ways. Serve on rice for the extra grains or just devour in a bowl like soup. I like to pimp the toppings here with guacamole, soured cream, grated cheddar and coriander. Dip crunchy tortilla chips into it or heck…make a nachos and get that grill on! It also makes an excellent vegetarian burrito filling with eggs and rice. Ok…stop it now I’ve given you quick, cheap and versatile.

Serves 4 (I have never made less than this and would advise you make a batch. It serves 2 with extra and is great reheated/frozen for an even quicker ready meal!)

  • 1 x can mixed beans (I always use Napolina for the quality but any mixed beans will do. Avoid anything in a sauce already)
  • 1 x can black beans
  • 2 x cans chopped tomatoes
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 2 tsp each ground cumin, coriander, smoked paprika,
  • 1 tsp chilli flakes (use as much as you like. I like to use chilli flakes rather than fresh to control the spice here)
  • 1 lime

Toppings & Sides

  • Soured cream OR plain yoghurt with a squeeze of lime
  • Grated cheddar cheese
  • Chopped fresh coriander
  • Guacamole (Or mash 1 avocado with juice from 1/2 a lime and some salt and pepper)
  • Cornbread (see here)
  1. Get yourself a heavy based casserole dish or saucepan.
  2. Heat a splash of sunflower oil and add the onion. Sweat for 8-10 minutes until soft. Add the garlic and cook for a further few minutes.
  3. Add the spices and chilli and cook for 1 minute.
  4. Drain the beans and wash them briefly. Add the beans to the pan and stir. Season.
  5. Add the tinned tomatoes and stir. Wash out the tomato cans with a little water and add that too until its a thick/thin as you desire.
  6. Simmer for 5-10 minutes to let everything warm through. 
  7. Add the juice of 1/2 lime and serve with your toppings and sides!

Don”t feel bound by the beans I suggest here – 2 cans of your favourites will work well. I suggest a mixed can as a base and then go wild with your second – chickpeas or extra kidney beans work well here.

Cheese Scones

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Cheese Scones

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f you’ve read my previous blog post you’ll know that I was the greedy and welcome receiver of a box of cheese from Paxton & Whitfield for my Birthday and what a treat! A fantastic comte and a cave aged cheddar (cave aged!!) were nibbled on in the park under the sun with a bottle of celebratory bubbles.

Given I’ve so much cheese still, I thought a warm cheese scone would be the perfect treat for a chillier weekend in the drizzle and a pick me up after a long cycle. A good strong cheddar is a must here – buy the best you can afford or at least a mature/extra mature option. Call me a food snob but I guarantee you won’t feel the full effect with the likes of Cathedral city.  I used half cheddar, half comte but you can use all cheddar if you like.

Adapted from ‘Delicious magazine‘

Makes 6-7 scones

  • 225g self raising flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp mustard powder
  • 55g chilled butter, cubed
  • 50g mature cheddar, finely grated (Best you can afford – I used this one from Paxton & Whitfield)
  • 50g Comte, finely grated (I used this one from P&W)
  • 60ml of warm water and milk (half and half)
  1. Preheat the oven to 220 and put your baking tray inside to warm up.
  2. In a food processor, add the flour, baking powder, salt, mustard and chilled butter. Pulse until you have a fine breadcrumb mixture (you can also do this in a bowl and rub the butter in with your finger tips).
  3. Tip the mixture into a large mixing bowl and mix in the cheese. Make sure you use a fine grater and not a large one or the pieces will be too big.
  4. Add the milk/water mix and, using a knife and a cutting motion, mix thoroughly. Bring everything together with your hands in the bowl or tipped out onto the work surface but don’t overwork or be tempted to knead it like bread, it needs careful handling.
  5. Once you’ve formed a ball, gently press the dough to a 2.5cm thickness. Use a 6cm cutter to cut 4 scones. Combine the dough into a new ball and cut out 2-3 more scones.
  6. Remove the baking tray from the oven and add your scones on your warmed baking tray and brush the tops with some milk. Finally, finely grate over some extra cheese.
  7. Bake for about 12 minutes until golden, smelling delicious and cooked through.

Serve warm with butter and anything else you please! These will without doubt make your house smell devine for the day.

Gruyere and Onion tarts

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Gruyere and Onion tarts

This recipe (that is religiously made every year on Christmas eve in the Wardlaw house), is courtesy of Delia and has always been the most deliciously simple combination. For some reason we didn’t make it this Christmas eve, so feeling cheated I found myself whipping out a batch for a warming lunch in this Christmas provoking weather….

Filling

  • 2 eggs
  • 75ml single cream/creme fraiche
  • ½ tsp mustard powder
  • 75g Gruyere cheese, grated
  • 25g butter
  • 2 onions, finely chopped
  • Cayenne pepper

Pastry

  • 175g flour
  • 75g butter
  • 50g cheddar cheese, grated
  • ½ tsp mustard powder
  1. For the pastry, rub the butter and flour together and add the cheese, mustard and cayenne pepper. Add enough water to bring together to form a dough and then wrap and rest in the fridge for 20 minutes.
  2. Preheat the oven to 180°C and grease some small tart tins. Roll the pastry out thinly and line the tins. Bake the cases blind with baking beans and parchment for about 15-20 minutes until turning a pale brown. Remove the beans/parchment for the last 5 minutes to cook the base. Leave to cool in their tins while you do the filling.
  3. Melt the butter in a frying pan and sweat the onions until soft and beginning to turn a golden colour. Do this slowly to get a good flavour (about 20-30 minutes). Set aside.
  4. Mix the eggs, cream and mustard powder together in a jug adding a pinch of cayenne according to taste.
  5. Fill the tart cases with the onion and grated gruyere and fill with the egg mixture. Scatter over a pinch of cayenne pepper.
  6. Bake for about 15-20 minutes until set. Remove from the oven and leave to cool slightly before tucking in.

I made a tomato salsa to top mine by finely chopping a mixture of coloured cherry tomatoes, some bruised thyme leaves, salt and pepper and a good glug of extra virgin olive oil. Leave to infuse and serve at room temperature atop your tarts with a green salad.