Recipes

Something a little different this month. It’s not my own recipe but one I would like to share with all fans of The Chilefoundry. Last week a new TV show started that caused a lot of interest amongst the chilli-heads & fans of Mexican cooking, Tomasina Miers ‘Mexican food made simple’

Tomasina Miers Picadillo recipe

Tomasina Miers Picadillo recipe

The first episode showed how to make a traditional ‘Picadillo’ Mexican Chile which included fruit as an ingredient, I was so intrigued that I bought her book the next day. You can watch Tomasina’s TV show on Tuesdays 7:30pm on Channel 5.

Picadillo recipe by Tomasina Miers

Roast tomato sauce ingredients:

  • 7 plum tomatoes
  • 1 onion, chopped
  • 2-3 jalapeño chillies
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • salt & pepper

other Ingredients:

  • 250g minced beef
  • 250g minced pork
  • Olive oil
  • Salt & Pepper
  • ½ tsp cinnamon
  • ½ tsp cumin
  • ½ tsp ground cloves
  • a small handful of fresh oregano or thyme
  • 50g Pimenton stuffed green olives (roughly chopped)
  • 70g raisins
  • 1 apple, peeled & finely chopped
  • 1 banana, peeled & finely chopped
  • 250ml Beef or chicken stock
  • 60g Tosted slivered almonds
  • 1 headed tsp Chipotles en adobo

Method:

  1. Mix the meats in a bowl, season with salt, pepper & set aside.
  2. For the roast tomato sauce, heat a dry frying pan & roast the tomatoes, jalapeños, onion & garlic until they blister & slightly blacken. Cool slightly & remove any skins then puree in a food processor. Then heat the oil in a saucepan & add the tomato sauce and simmer for 15 minutes.
  3. In another heavy based pan, heat 2 tbsp of olive oil and brown your meat, season as you cook & break up any lumps with a wooden spoon. Sprinkle in the cinnamon, cumin, cloves, olives & raisins & stir. Add the apple, banana & chipotles & cook for a further 5 minutes.
  4. Pour in your tomato sauce & stock along with the herbs, cover & bring to a gentle simmer, stirring occasionally, until nearly all the liquid has evaporated.
  5. Add the Almonds, check the seasoning. The finished Picadillo should not be to wet. Serve with rice, tortillas. Enjoy!

I did make a few adjustments myself when cooking, I only used 60g raisins (it was all I had) & I only had whole almonds which I chopped. I also used Chipotles de arbol. Personally, when I make this recipe again I would only use a quarter teaspoon of the cinnamon & maybe little more cumin, other than that its a great tasting recipe that you should try at least once! My wife says she doesn’t want ‘normal’ chilli again! Enjoy!

You can find out more about the 2005 BBC Master chef winner Tomasina at her website or follow her on twitter & don’t forget to watch ‘Mexican food made simple’ Tuesdays, C5 at 7:30pm

Editors Note: Dave Tidmarsh has over 20 years cooking experience and is now developing a range of sauces, you can find out more about him and his sauces at projectspice.co.uk

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Fresh Chillies

Fresh Chillies

Quite often I am given a few chillies in my travels, and I have looked for a way of using them so I can taste then in a standard way, I know I could just eat them, but often they are just too dam hot.

The answer is a very simple hot sauce with just 3 ingredients , that can be made in moments from what I always have in the fridge. This recipe is also very useful when you are growing chillies and the first few are just ripening.

I like simple recipes, and I find less can be more when it comes to finding flavours, oftern so much is added to recipes ro make them consistent, this recipe is great as while it is simple and quick, it is almost never the same twice.

Very Simple Fresh Chilli Hot Sauce

Prep Time: 5 minutes

Yield: Just enough..

Ingredients

  • 1-4 Fresh Chillies
  • 1-2 tbsps Extra Virgin Olive Oil
  • 2-3 tbsps Lime/Lemon Juice

Cooking Directions

  1. Slice the chillies in half and de-seed them, I do that as I want the fresh chilli flavour not just heat.
  2. Place everything in a small blender and blitz until smooth
  3. This sauce does not keep for long so just make as much as you need,

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This is based upon a recipe that was given to me by my mother-in-law. It is the perfect a compliment that goes great with Chilli or spicy chicken. Eaten warm or cold, there’s something about cornbread that makes it the ‘perfect’ comfort food. Enjoy!

Cherokee Chilli Cheese Cornbread

Cherokee Chilli Cheese Cornbread

Cherokee Chilli Cheese Cornbread

Ingredients

  • 350g Course Cornmeal Polenta
  • 150g Grated Cheddar Cheese
  • 4 Eggs
  • 75g Plain Flour
  • 250ml / 1 Cup Greek Style Yogurt
  • 60ml Milk
  • 1 tsp Baking Powder
  • 340g Can of Sweetcorn (Green Giant)
  • 2 Cooking Onions (Sliced)
  • 50g Butter
  • 2 6 inch Long Red Chillies (sliced)
  • To taste Salt & Pepper

Cooking Directions

  1. In a Frying pan, melt your butter & add the onions. Cook until golden & caramelised. Put to one side
  2. Drain the sweetcorn, reserve 2-3 tbsp's then whizz the rest in blender until you achieve a smooth yellow paste. Put to one side
  3. In a mixing bowl add the Polenta,eggs,flour,baking powder,yoghurt,milk & mix it all up. Now add the sweetcorn,onion (and all buttery oils from the pan),sliced chilli,salt & pepper
  4. Give it all a good mix, now fold in the grated cheese but reserve a small handful for later. You should now have a thickish yellow cake mix consistency.
  5. Grease an oven proof container, I use a 8" Springform cake tin as it's easier to serve from.
  6. Empty in your cornbread mix & bake on the middle shelf of your oven at Gas Mk 6 / 200 C / 400 F for 35-40 mins.
  7. Remove from the oven,sprinkle over the remaining cheese & return to the oven for 10 mins.
  8. Wait at least 15 mins before removing from the tin & place on a wire rack to cool slightly. Enjoy!

Editors Note: Dave Tidmarsh has over 20 years cooking experience and is now developing a range of sauces, you can find out more about him and his sauces at projectspice.co.uk

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Since we got our chickens I have created a few different Mayonnaise’s the best by far has been the chilli mayo, it is very simple to make, but as it uses fresh uncooked eggs, is best used on the day of making, but will last 7 days in the fridge is stored in a well sealed container.

Quick and Simple Chilli Mayo

Ingredients

  • 2 Egg yolks
  • 1/2 tsp Salt
  • 1 tsp English Mustard Powder
  • 1/4 tsp Fresh Ground Black Pepper
  • 1 Clove Garlic (Crushed)
  • 275 - 300ml Groundnut oil
  • 1/2 - 1 tsp Chilli Powder
  • 1 tsp White Wine Vinegar

Cooking Directions

  1. Put the egg yolks, pepper, mustard, garlic, salt and chilli powder in your food processor and give a quick blitz to mix them.
  2. Very carefully add the groundnut oil one or two drips at a time
  3. If and when it starts to go lumpy add the White Wine Vinegar
  4. Now start adding the oil at a thin drizzle
  5. If you wish to make the mayo a bit thinner then carefully add a couple of tablespoons of boiling water.
  6. Taste and add more chilli powder if required.

Quantities in this recipe can vary depending on the size and age of your eggs, if you add the oil to quickly it will curdle…

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