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Posts Tagged ‘Chipotle’

Chilli

Posted in Food, tagged , , , , , , , , on 24 November 2024| Leave a Comment »

We always like a new chilli recipe and this one is particularly tasty. We made this on Halloween night … for some reason we always have chilli for Halloween.

Wine Suggestion: Whatever, big, juicy red you have to hand like the Achaval Ferrer Mendoza Malbec which was all brambly, velvety, rich and smooth.

Chilli – serves 4

  • 2 tbsp sunflower oil
  • 400g beef mince
  • 1 onion, chopped
  • 2 cloves of garlic, crushed
  • 1 tbsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tbsp cider vinegar
  • 1-2 tsp chipotle paste
  • 1 tbsp tomato purée
  • 400g tin chopped tomatoes
  • ¼ tsp yeast extract, like Marmite or Vegemite
  • 1 beef stock cube
  • 400g tin black beans
  • cooked rice, sour cream, sliced jalapenos from a jar, avocado & coriander, to serve

Heat the oil in a shallow saucepan over a medium heat and fry the beef mince for about 10 minutes. Add the the onion and keep frying for another 8 to 10 minutes or until the onions have softened and started to brown a bit. Add the garlic and stir for a minute.

Stir in the cumin seeds, ground coriander, oregano and a plenty of black pepper, and continue to fry for a few minutes. Add the vinegar, then the chipotle and tomato purée and stir to combine. Tip in the tomatoes and a canful of water, then add the yeast extract and crumble in the stock cube. Cook for 20 minutes, stirring now and then.

When the chilli has thickened, tip in the beans with halve the liquid from the tin. Simmer for another 20 minutes, then taste and season to taste. Serve with all the acompaniments listed above.

(Original recipe by Barney Desmazery in BBC Good Food Magazine, October 2020.)

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Chicken Tinga Tacos

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , on 19 September 2024| Leave a Comment »

We love tacos and definitely don’t make them as often as we should. We’re lucky to have a local Mexican shop, Picado, who make proper corn tortillas, though tortillas from the supermarket will be good too.

Wine Suggestion: This goes great with a medium bodied, juicy red, like Adi Badenhorst’s Secateurs Red. A blend of Syrah, Grenache and a little Cinsault we find this always has a charming depth and persistence, despite the lowly price point.

Chicken tinga tacos – serves 5 to 6

  • 2 tbsp extra virgin olive oil
  • 3 cloves of garlic, crushed
  • 1 onion, finely chopped
  • 2½ tsp dried oregano
  • 250ml chicken stock
  • 80g chipotle in adobo with sauce, finely chopped
  • 2 x 400g tins chopped tomatoes
  • 1 tsp ground cumin
  • 1½ tsp salt
  • 750g chicken thigh fillets
  • 20 x small corn tortillas, warmed
  • coriander leaves, roughly chopped (to serve)
  • guacamole (to serve)

FOR THE LIME CREAM:

  • ¼ tsp finely grated garlic
  • 100g sour cream
  • 1 tbsp mayonnaise
  • 1 tsp lime zest
  • 2 tsp lime juice
  • ¼ tsp salt

Make the lime cream by combining all the ingredients in a bowl and mixing well. Place in the fridge until ready to serve.

Heat the oil in a large pot over a hith heat, then add the garlic, onion and oregano and cook for 3 minutes or until the onions are browning at the edges.

Add all the rest of the ingredients, except the chicken. Stir well, then add the chicken in a single layer and submerge in the sauce. Bring to the boil, then reduce the heat and simmer very gently for one hour, uncovered, stirring occasionally. The chicken should be soft and easy to shred.

Transfer the chicken to a large, deep, baking tray and shred with two forks. Meanwhile keep the sauce simmering on a low heat for another 10 minutes until quite thick. Return the shredded chicken to the sauce and toss to coat.

Serve the tinga with the warmed tortillas, coriander leaves, guacamole and lime cream.

(Original recipe from Recipetin Eats Dinner by Nagi Maehashi, Pan Macmillan, 2022.)

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Guisado de Pollo

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , , , , , , , , , on 4 December 2022| Leave a Comment »

A Diana Henry recipe inspired by but not quite the same as the Dominican dish. This is perfect for a weeknight despite the long list of ingredients. Most will be in your cupboard and it’s really easy to put together. Lovely bright colours and flavours. This works on it’s own or with some crusty bread or rice.

Wine Suggestion: despite the inclination to go for a richer white, we felt in the mood for a red instead so chose Domaine Gayda’s Cepage Grenache. A brambly, dark red fruited wine with a juicy core and gentle, ripe tannins. We served it slightly cool to great effect and it made a delightful counterpoint to the chipotles (ours were very hot!).

Guisado de Pollo – serves 6

  • 2 tbsp olive oil
  • 800g boneless, skinless chicken thighs
  • 75g pumpkin, peeled and cut into 2.5cm chunks
  • 400g waxy potatoes, cut into 1cm chunks – you can peel them if you like, we didn’t bother
  • 1 onion, roughly chopped
  • 1 red pepper, chopped
  • 6 cloves of garlic, finely grated
  • 4 tsp ground cumin
  • a small tin of pineapple in natural juice, drained and cut into small chunks
  • 400g tin plum tomatoes
  • 1 tsp soft dark brown sugar
  • 2 tinned chipotles in adobo sauce, finely chopped, or 3 tbsp chipotle paste (reduce if your chipotles are very hot)
  • 3 sprigs of thyme
  • 500ml chicken stock
  • 1 jalapeño chilli, halved lengthways and deseeded
  • 2 tbsp capers, rinsed
  • juice of 1 lime
  • a small bunch of coriander, chopped, to serve

Season the chicken well with salt and pepper. Heat 1 tbsp of the oil in a large casserole and fry the chicken in batches until browned on both sides. It doesn’t need to be cooked through at this stage. Remove to a plate and set aside.

Add the chopped pumpkin and potato to the pan and cook for about 5 minutes or until starting to colour. Remove and set aside.

Add the onion and pepper to the pan and cook until soft and golden, about 8 minutes. Add the garlic cand cumin and cook for another 2 minutes.

Stir in the pineapple, tomatoes, sugar, chipotles, thyme, chicken stock. Season and bring slowly to a simmer.

Cut the chicken into thick strips, then add to the casserole along with any juices from the plate. Add the potatoes, pumpkin and the jalapeño. Stir gently then leave to simmer for 25 minutes without a lid. Give it a stir now and again. It’s ready when the vegetables are soft and the sauce thickened.

Add the capers and lime juice and season to taste. Stir in the coriander and serve.

(Original recipe from A Bird in the Hand by Diana Henry, Mitchell Beazley, 2015.)

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Chipotle Bean Chilli with Avocado Salsa

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged , , , , , , , , , , , on 23 January 2022| Leave a Comment »

This vegan chilli is super simple and really tasty. The smoky chipotle is essential to the flavour so buy a good one or, if you can get them, chipotle chillies in adobo. It’s also quick to cook so perfect for weeknights. Serve with rice and some grated cheddar cheese and sour cream on the side if you’re not vegan.

Chipotle bean chilli with avocado salsa – serves 4 to 6

  • 1 large red pepper, deseeded and cut into 2.5cm pieces
  • 1 large green pepper, deseeded and cut into 2.5cm pieces
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 large cloves of garlic, finely chopped
  • 1 ½ tsp ground cumin
  • 1 ½ sweet smoked paprika
  • 1 tsp garlic granules
  • 2 tbsp tomato purée
  • 2 tbsp chipotle chillies in adobo (or chipotle paste)
  • 2 tsp vegetable bouillon powder (or use a stock cube)
  • 400g tin chopped tomatoes
  • 400g tin black beans
  • 400g tin borlotti beans
  • 400g tin mixed beans
  • pickled sliced jalpeño peppers, to serve
  • 200g tortilla chips, to serve

FOR THE AVOCADO SALSA

  • 2 ripe avocados
  • a handful of coriander leaves, chopped
  • juice of ½ lime

Heat a large cast-iron casserole or similar over a medium heat. Add the olive oil and onions, then fry for 3-4 minutes or until starting to soften. Add the garlic and cook for another minute or two.

Stir in the peppers, then the ground cumin, smoked paprika and garlic granules. Continue cooking and stirring for a couple of minutes, then add the tomato purée and chipotle paste, stir well and cook for another minute.

Sprinkle in the bouillon powder, then pour in 500ml of water and the chopped tomatoes. Stir well and bring to the boil. Drain and rinse the tins of beans, then add them to the pan. Stir well then leave to simmer for 15-20 minutes or until reduced and thickened.

Meanwhile, peel and chop the avocados and put into a bowl. Add the chopped coriander, lime juice and some salt and pepper, then mix together.

Taste and season the chilli if needed. Then serve in bowls with rice, tortilla chips, the salsa and some pickled chillies.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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Quesadillas with Beans, Chipotle, Cheese & Coriander

Posted in Food, Vegetarian, tagged , , , , , , , , , , on 28 October 2020| Leave a Comment »

Working from home definitely improves the lunch offerings. These quesadillas will fill you up and they’re super tasty too. Make up the filling in advance and it won’t take long to put them together on your lunch break. 

Quesadillas, with beans, chipotle, cheese & coriander – serves 4

  • 2 x 400g tins mixed beans
  • 3 tbsp chipotle sauce
  • a small pack of coriander, chopped
  • 140g cheddar cheese
  • 4 large tortillas

Drain the beans but reserve 2 tbsp of the liquid from the tins. 

Put the beans into a bowl with the reserved liquid, the chipotle sauce, coriander and half the cheese. Mash well with a fork or potato masher. 

Lay out the tortillas and cover half with the bean mixture. Top with the remaining cheese, then fold the tortilla over to make a semicircle. 

Heat a griddle pan or heavy frying pan, then cook the tortillas for a couple of minutes on each side, or until golden and starting to char. Cut into wedges to serve. 

(Original recipe by Sarah Buenfeld in BBC Good Food Magazine, October 2013.)

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Chipotle Roast Pork with Black Bean & Avocado Salsa

Posted in Food, Pork, tagged , , , , , , , , , , , on 3 August 2014| 3 Comments »

Chipotle roast pork with black bean salsa

We often pick up a pork fillet at the butcher’s as they are cheap and versatile.  Make the salsa before you start cooking the pork so the flavours have time to develop.

Chipotle Roasted Pork with Avocado & Black Bean Salsa – serves 4

  • 2 pork tenderloins/fillets, about 250-350g each
  • 1 tsp coarse sea salt
  • 1 tsp chipotle paste
  • ½ tsp olive oil

FOR THE SALSA: 

  • ½ small red onion
  • 2 limes
  • 1 red chilli
  • few coriander sprigs
  • 1-2 tbsp olive oil
  • 1 ripe but firm avocado
  • ½ x 400g tin black beans, drained and rinsed
  • 1 spring onion

Prepare the pork by removing the sinew from the surface. Cut each fillet in half.

Mix the salt, chipotle paste, olive oil and some freshly ground black pepper in a small bowl. Rub the marinade all over the pork pieces. Leave in the fridge to marinate for at least half an hour, or up to a few hours.

Heat the oven to 170ºC/gas mark 3.

Put a non-stick frying pan over a medium heat, brown the pork evenly all over. Transfer to a roasting tin and roast in the oven for 20-25 minutes or until cooked but still juicy. Test by inserting a skewer into the thickest part for 10 seconds, then rest it on your inner wrist; it should feel hot.

Remove from the oven and leave to rest for 5 minutes before carving on the diagonal into 7-8mm thick slices. Spoon the salsa onto a platter and top with the pork.

TO MAKE THE SALSA: 

Peel and finely dice the red onion and put into a bowl. Finely grate the zest from one of the limes and squeeze the juice from both. Add the lime zest and half the juice to the onion, saving the rest for seasoning at the end.

Cut the avocado into even dice and thinly slice the spring onion. Coarsely chop the coriander leaves.

Stir the avocado, black beans, spring onion, and coriander into the onion and lime mixture. Stir in the olive oil and season well with salt and more lime juice if needed. Leave to stand for 30 minute for the flavours to develop.

(Original recipe from Leith’s How to Cook, Quadrille Publishing, 2013.)

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