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Friday, 8 June 2012

Post the Fifty-second (in which our heroine returns to the kitchen)

So, your sometime correspondent returned to the kitchen last night.  I genuinely can't remember the last time I cooked a meal, to my shame.  There was much jubilation in the Coffey household.  I even invited a special guest in the form of my friend A.  (But it was really only cause I knew she'd bring Prosecco...)  Your correspondent pondered muchly on just what she should cook.  In the end, she plumped for Mexican, which should surprise no-one who has been a regular peruser of this blog.  Ok, I lie; strictly speaking the recipe is from Arizona, or at least it's in the "Arizona" section of the Jamie Oliver cookbook from whence it came, but sue me, I'm listing it under Mexican as, quite frankly, I can't see myself having enough Arizonan (Arizonian?) recipes on this blog to make it worth my while creating a whole new set of tags. 

We've discussed in depth my love of Mexican flavours previously on this blog.  This recipe has pretty much all of them - chillies, lime, coriander.  But it's quite different too - the addition of mint and sage give it a zing and freshness that make it really dance on your tastebuds.  Plus, it's ridiculously easy to make, which is a plus in anyone's book, right?  Perfick Friday night grub with a few cold beers.  I'd imagine that, like most chillies, it would be even better the next day, but to be honest, I've made it twice now and on neither occasions have any leftovers made it through the night in order to test that theory.

Btw, your correspondent is also on the blocks next week in the Cooking Club and this is the recipe I'll be using, with the addition of Navajo Flatbreads, so if you'd like to know how to make them, have a shufti over there next Friday.

Jamie Oliver's Green Chilli - serves 4

800g lean pork mince                                            1 tsp dried sage
2 large onions, diced                                             2 green peppers, seeded & diced
6 small green chillies, roughly chopped                4 cloves garlic, crushed
4 large, ripe tomatoes, deseeded & chopped         Bunch coriander, chopped
Small bunch fresh mint, chopped                          Juice of 1 lime
1 Romaine lettuce                                                  Bunch spring onions                                            
Yoghurt & tortillas to serve

1. Heat a little oil in a large pan or pot and brown your mince until no pink remains.  Make sure you give it a good going over with a fork to really break it up.

2. Add your sage (use twice the amount of dried oregano if you can't get sage), onions, peppers, chillie and garlic and cook on a high heat for about 10 minutes, or until any water from the pork/veg has been driven off.

3. Stir in your tomaters and half a glass of water.  Season well with plenty of salt and fresh black pepper, turn the heat down slightly and let everything simmer away nicely for another ten minutes or so - this chilli is supposed to be quite dry, so again you want to let most of the moistsure cook off.

4. When the chilli is almost ready to serve, stir in the lime juice and the chopped coriander and mint.  Taste and adjust the seasoning if needed (it will likely need more salt), then turn the heat off but leave the pot on the warm ring.

5. Wash and dry your lettuce and spring onions, then roughly chop them.  heat a flour tortilla per person, fold it into quarters and pop it into a bowl.  Ladle over your chilli, then scatter over some chopped lettuce & spring onions.  Serve with yoghurt or sour cream on the side for the wimps at the table.


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