Chilli Con Carne with Roast Sweet Potato Chips

I have got obsessed about sweet potatoes, sour cream and sweet chilli sauce. It is more of a snack though, and not exactly a meal, so I decided to turn it into one.

Chilli Con Carne with Roast Sweet Potato Chips

Olive oil

1 large onion

1 red pepper or a few sweet baby peppers

2 garlic cloves, peeled

1 tsp spicy chipotle paste

1 tsp ground cumin

500g lean minced beef

400g can plum tomatoes

1 tsp dried oregano

410g can red kidney beans

Sea salt and freshly ground black pepper

Soured cream, to serve

Roast Sweet Potato Wedges

Prepare your vegetables. Chop 1 large onion into small dice. Cut the red pepper in half lengthways, remove stalk and seeds and then chop. Peel and finely chop 2 garlic cloves.

Put a heavy based saucepan on the hob over a medium heat and add some oil and the beef.. Add the oil and the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper and cook for a further 5 minutes or so. Add the ground cumin and chipotle sauce. Give it a good stir, then leave it to cook for another minute. Add the tomatoes and break up with a wooden spoon. Rinse out the tin with half a tin of water and add that too. Drain the beans and add too with the oregano. Add a teaspoon of salt and a teaspoon of pepper. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for an hour or two. (At this stage, you can tip the whole lot in a slow-cooker). You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.

Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving.

Serve with soured cream and sweet potato wedges. Or why not try as a filling for a baked sweet potato!

Teriyaki Stir-fry with Cashew Nuts

This is such a great use-up dish at the end of the week, when your fridge is still full of veg and you know your next veg box is coming. You can throw in whatever you like and haven’t even padded it out with noodle, it is just veg, veg and more veg and you can be sure you have got your 10 a day

Teriyaki Stir-fry with Cashew Nuts

Serves 2

Teriyaki sauce varies hugely. My favourite is Waitrose home-brand.

Large knob of fresh ginger

2 cloves of garlic

1-2 fresh red chillies

1 red onions, peeled and thinly sliced

1 red onions, peeled and thinly sliced

Handful of purple sprouting broccoli, sliced finely

Head o Bok, Choi shredded

Few sticks of celery and its leaves, shredded

2 carrots, peeled and then peeled into ribbons

Sweet mixed peppers, sliced, seeds removed

Teriyaki (for gluten free a mixture of Mirin, gluten free soy and Chinese cooking rice wine)

Handful of fresh coriander, chopped

Chopped cashew nuts, toasted

Sea salt

Cut the chilli in half, remove the seeds and finely chop. Scrape the ginger with a teaspoon to remove the outer layer and grate. Peel the garlic and grate it. Heat a large wok or saucepan and add some sesame oil, the  garlic, chilli and ginger. Fry for a few minutes. Add all the rest of the vegetables and stir fry for 5 minutes or so. It is important to keep the veg moving all the time as the name stir fry implies. When the veg is well wilted, add the teriyaki to taste and a pinch of salt if necessary. Remove from the heat and add a little more sesame oil to taste. Add the freshly chopped coriander and chopped cashew nuts and stir well and serve straight away.

Cut the chilli in half, remove the seeds and finely chop. Scrape the ginger with a teaspoon to remove the outer layer and grate. Peel the garlic and grate it. Heat a large wok or saucepan and add some sesame oil, the  garlic, chilli and ginger. Fry for a few minutes. Add all the rest of the vegetables and stir fry for 5 minutes or so. It is important to keep the veg moving all the time as the name stir fry implies. When the veg is well wilted, add the teriyaki to taste and a pinch of salt if necessary. Remove from the heat and add a little more sesame oil to taste. Add the freshly chopped coriander and chopped cashew nuts and stir well and serve straight away.

Roast Sweet Baby Peppers

Are you art a bit of a loss as what to do with these beautiful bags of sweet baby peppers that keep on turning up in your veg box? You will be pleased to hear that you need do nothing more than toss them in a little olive oil, salt and pepper and chuck them in the oven. Roast at 180C for about 20-30 minutes until just turning golden brown. I served them up alongside my Sunday roast and everyone loved them but they also worked really well the other day, in my Harissa Roast Vegetables with Coriander and Preserved Lemon Cous Cous & Tahini.

sweet-babby

roast-baby-sweet-peppers

Sweet Baby Pepper, Mushroom, Red Onion, Goat’s Cheese and Olive Pizza

I make up batches of pizza dough and keep it in the freezer for a quick supper. You can top them with all sorts of vegetables. It is fun to think up new combinations. These sweet baby peppers which are in the boxes at the moment are particularly good!  If you can’t be bothered to make your own pizza dough then you can actually buy it ready made in the freezer section of Waitrose. They also do a ready baked pizza crust for those of you who are really pushed for time.

sweet-baby-pepper-mushroom-red-onion-goats-cheese-and-olive-pizza-1

Sweet Baby Pepper, Mushroom, Red Onion, Goat’s Cheese and Olive Pizza

Pizza dough – follow link for my recipe

Tomato Pasata (I like Pizza Expresses)

Sweet baby peppers

A few mushrooms

1 red onion

200g of goat’s cheese, Chevre Blanc

Dried Oregano

A pinch of salt

Stoned black olives

Preheat the oven to 250C. Put a large baking sheet in the oven. Roll out the pizza dough as thin as possible, especially in the middle. Sprinkle some flour onto a completely flat baking sheet and place your dough on top. Shake to make sure it is not sticking. Spread some pasata on top. Go up to the edges but not over them. Slice the onion very finely with a mandolin. Slice the peppers through widthways. Slice the mushrooms very thinly. Scatter the onion, mushrooms and peppers all over the pasata. Be generous especially with the peppers. Top with a sprinkling of marjoram and salt. Top with slices of goat’s cheese and olives. Slide the whole pizza off the baking sheet, straight onto the hot baking sheet in the oven. Cook until golden brown. Serve straight away.

sweet-babby