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Posts Tagged ‘Chipotle paste’

A summer day of torrential rain showers, so we retreat inside and cook this comfort food instead. We love barbecues but a nice change for today.

Don’t be afraid to get a good char on the aubergines when frying them, it really helps to flavour the chilli. We like to serve this with all of usual chilli sides – rice, coriander, avocado, sour cream, tortilla chips and grated cheddar cheese.

Wine Suggestion: A wet weather red wine with this … The Bee Side Grenache by Domaine of the Bee in Roussillon. Deeply coloured and full-bodied. This is, significantly, not heavy and has a real panache alongside refined, spicy tannins that suit this wet summer evening and our smoky aubergine chilli.

Smoky Aubergine Chilli – serves 4

  • 3 aubergines, diced (not too big)
  • 4 tbsp vegetable oil
  • 1 onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • 2 red peppers, chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 1 tbsp chipotle paste
  • 2 x 400g tins chopped tomatoes
  • 2 x 400g tins kidney beans, rinsed and drained
  • a small bunch of coriander, leaves roughly chopped
  • 1 lime, cut into wedges
  • sour cream or yoghurt
  • steamed rice

Toss the diced aubergines with 2 tbsp of the oil and plenty of salt in a large bowl.

Heat a non-stick frying pan over a medium-high heat and fry the aubergine in batches for 4-5 minutes, it should be browned and charred. Scoop out onto a plate and set aside.

Add the other 2 tbsp of oil to the pan along with the onion and some salt, cook for about 5 minutes or until softened. Add the garlic and cook for a minute before adding the peppers, spices and chipotle paste. Stir for 2-3 minutes, then add the tomatoes and a full tin of water.

Add the aubergines and beans, season well and simmer gently for 40 minutes until thickened.

Stir in the coriander and serve with lime wedges, yoghurt/sour cream, steamed rice and any of the other suggstions above.

(Original recipe by Adam Bush in Olive Magazine, June 2021.)

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This is the ultimate weekday dinner as it cooks in one roasting tray, and with excellent results. We made it as we had left-over chorizo and potatoes from the previous weekend and some chipotle paste in the fridge.

Wine Suggestion: The robust flavours of smoky chipotle and the chorizo beg for a Spanish red like the Cantos de Valpiedra from Rioja. Smooth and elegant, but with a deep aromatic core of dark fruits and layered spices, and a long, refined finish.

Chipotle chicken with leeks & chorizo – serves 2 (easily doubled)

  • 4 skin-on chicken thighs
  • 1 tsp chipotle paste
  • 1 large leek, cut into thick slices
  • 250g baby new potatoes
  • olive oil
  • 100g diced chorizo

Heat the oven to 200C/180 fan/gas 6.

Put the chicken thighs into a large baking tray, then brush with the chipotle paste and season with some salt and pepper.

Spread the leeks and potatoes between the chicken. Drizzle the veg with a little bit of oil and toss but don’t be tempted to add too much as there will be plenty of fat released from the chicken and chorizo as they cook.

Roast for 30 minutes, tossing the veg halfway through.

Add the chorizo, then season the veg and roast for another 20 minutes until the potatoes are browned and the chicken cooked through.

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This soup is super simple but it’s really good with the toasted feta tortillas on the side for a weekday lunch.

Bean soup with feta tortillas – serves 4

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 heaped tbsp chipotle paste
  • 500g carton passata
  • 500ml vegetable stock
  • 1 x 400g tin of red kidney beans, drained and rinsed
  • 1 x 400g tin of black beans, drained and rinsed
  • 200g feta
  • 4 large soft flour tortillas
  • a handful of coriander, roughly chopped
  • sour cream or yoghurt to serve

Heat the oil in a large saucepan and cook the onion over a medium-low heat for about 10 minutes, or until soft.

Add the chipotle paste, passata, stock and beans. Season, bring to the boil, then reduce the heat and simmer for 5 minutes.

Meanwhile, crumble the feta over one half of each of the tortillas, then sprinkle with the chopped coriander and season with black pepper. Fold the uncovered side over and press together. Heat a dry frying pan and cook the tortillas for a minute on each side or until crispy and the cheese has melted.

Serve the soup in warm bowls with a dollop of sour cream or yoghurt if you have it and the feta tortillas on the side.

(Original recipe from BBC Good Food)

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Easy Chunky Chilli

This recipe uses a couple of cheat ingredients (kidney beans in chilli sauce and chipotle paste) with great results – very little effort but tonnes of flavour!

Wine Suggestion: We’d go for something juicy, fruity and red. Perhaps a Spanish Garnacha or a lighter Zinfandel where the tannins aren’t too high and dry and won’t conflict with the heat in the chilli.

Easy Chunky Chilli – to serve 4

  • olive oil
  • 400g diced stewing beef
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1½ tsp ground cumin
  • 1-2 tbsp chipotle paste (depending on how spicy you like it)
  • 400g can kidney beans in chilli sauce
  • 400g can chopped tomatoes
  • 1 lime, zested and cut into wedges
  • handful of coriander leaves
  • rice, to serve

Heat a couple of tablespoons of oil in a large pan and cook the beef pieces until browned all over. Remove with a slotted spoon and set aside.

Add the onion to the pan and cook until softened. Add the garlic, cumin and chipotle paste and cook for one minute.

Sieve the kidney beans but reserve the sauce. Add this sauce, along with the tomatoes and a can full of water, to the pan. Stir well and return the meat to the pan. Bring to a simmer, then cook covered for about 2 hours or until the beef is tender (you can also bake in the oven for 3 hours at 160C/140C fan/gas 3).

Add the kidney beans and lime zest, season and warm through. Serve with the coriander leaves, lime wedges and rice.

(Original recipe from BBC Good Food)

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