Gil, our Ed has a raging chilli garden – so he bought some in for me and here’s the fiery result.
Words and photography by Simone Costi
Chilli Con Carne
I know you can get packet mixes of this stuff, but nothing tastes better than using fresh ingredients. Use more or less chillis depending on how hot you like it.
500g mince
6 bell chillis
2 regular chillis
425g tin of crushed
tomatoes
1 brown onion
2 tablespoons of tomato paste
Salt and pepper
Rice
Avocado
Sour cream
Cook the rice in your preferred method and keep hot. Slice the onions and the chillis, including the seeds. Sautee the onions in a bit of oil till they colour in a saucepan, then throw in the chillis (including the seeds) and stir till they soften.
Add the mince and stir it till it browns. Then add the crushed tomatoes, tomato paste and a little salt and pepper. Stir it well, then let it bubble for a while until it thickens. Place the rice in a bowl and scoop the chilli con carne over it. To counter the heat of the chillis, add a blob of sour cream and some sliced avocado to the top. Eat up – with an icy refreshment nearby.
Gooey Chilli Chocolate Pots
These chocolate pots are nice and thick, creamy and rich – then they bite back with a hot aftertaste. Alter the amount of chillis to your liking.
300g milk chocolate
1 cup of thickened cream
250ml marscapone
40g butter
3 chillis
Chop up the chillis roughly. Put the thickened cream, butter and chillis (including the seeds) into a saucepan and heat gently for a few minutes.
Place the chocolate into a bowl. Strain the cream, butter and chilli mixture over the chocolate (just like straining the water from a pot of pasta). Discard the chillis. Mix the cream mixture into the chocolate quickly until it becomes thick and gooey. Pop it in the fridge for it to cool. Once it has cooled down, add the marscapone to the mix and stir it well. Spoon the chocolate mix into small bowls or pots and put back in the fridge to set slightly. When you’re ready to eat them, add a dollop of marscapone or cream to the top and off you go. |
