cookery

Face-Burning Chilli

Many of you reading this will have eaten one of my chilli con carnes before, where I’ve used my Da Bomb: The Final Answer hot sauce in the recipe before (original recipe). For those not in-the-know, when cooking chilli to feed four or so, I tend to use the following system to measure the hot sauce:

1. Dip last centimetre or two of a strand of spaghetti into sauce bottle.
2. Wipe excess sauce off back into bottle.
3. Dip spaghetti strand into chilli pan, then dispose of.

And this makes a nice, weighty, fruity (it’s not all about heat, y’know), strong chilli. It’s a powerful little sauce.

Anyway, while cooking this evening, I noticed that my upper lip was starting to go numb. This is normally a bad sign, indicative of having spilt an untraceable quantity of The Final Answer (dubbed who dares burns) on my fingers and then accidently having touched my face. I recall the time I hadn’t washed my hands quite well enough before going to bed with Claire, and you should have heard her scream…

…I digress. The stinging spread to my cheeks and got worse, and it took me some time to realise that what was causing this pain was, in fact, merely the habanero-infused steam ascending from my pans. Yes; the capsaicin quantity of this steam alone was enough to cause pain. This was where I became a little alarmed, and opened the window.

Surprisingly, this chilli is really quite mild… but I think I’ve come up with a recipe that makes toxic chilli-fied steam while it cooks, which is in it self remarkable. Now if only I can find a way to condense the steam and collect it into gas grenades…

Chilli!

As Kit relates, too, we made a fab chilli con carne (and, using Quorn mince, a ‘chilli non carne’ for Paul). Recipe as below (feel free to steal, adapt etc.):

AUGUST CHILLI
serves 8

1 225g tin chopped tomato
1 5-portion bottle “sundried tomato” pasta sauce
4 medium tomatoes, thinly sliced
1 tube double concentrate tomato paste
1 tube chilli paste
1 200g tin kidney beans
6 cloves garlic
12 medium closed-cup mushrooms, sliced
1 tblspn herbes de provence
6 mild green chilli peppers, sliced and de-seeded
1 small drop of “Da Bomb” mother-of-all-chilli-sauces (who dares burns)
2 teaspoons monosodium glutamate
pinch of salt
500g lean beef mince
250g quorn mince
olive oil

Fry the mince, and, in a separate pan, the quorn – in a little olive oil. Toast the garlic (again, olive oil) in a separate pan, add the mushrooms, and fry until cooked. Meanwhile, mix together the remaining ingredients in a large pan over a medium heat, stirring frequently. Add the cooked mushrooms and garlic to the tomato/chilli sauce, and heat for a further 5-10 minutes. Pour ²/₃ of the sauce over the beef mince, and the remaining ¹/₃ over the quorn mince, and stir in. Serve with fajitas, tacos, or whatever else you like. Also tastes great re-heated, or with a little Worcester sauce added (not vegetarian, so don’t add it to the quorn pan!).

Without a doubt, Kit and I’s best chilli to date. Not hot enough to injure anybody… Bryn, who considers a medium curry “hot”, went back for seconds… but well-rounded, fruity (if substituting “Da Bomb”, use a good-quality chilli sauce), and warming. Brought my nose-end out in a sweat, and left us all sitting around in a mild chilli-induced euphoria. Fantastic.

Chasing The Paycheck

What with unavailable accountants and worse, I’ve not been able to get my paycheque until today – a week later than expected. I have £2.50, half a loaf of bread, a tin of beans, and a packet of super noodles to live on until my cheque is cashed. I don’t think that Sainsbury’s Recipe Finder quite understood me when I explained my situation, on account of it suggesting the following:

Cowboy Baked Beans
Prep and cook time: 30 mins to 1 hour
Serves: 6-8
Ingredients: 25g butter, 1 large onion, chopped finely, 1 clove garlic (optional), crushed, 2.5cm piece fresh root ginger, crushed, 1 each green and red pepper, cored, seeded, and chopped, 2 carrots, diced, 30ml vinegar, 60ml clear honey, 5ml Worcestershire sauce, 900g baked beans (hah! I only have a 450g can of baked beans anyway), 125g streaky bacon, sliced.

If you want the full recipe, go visit Sainsbury’s Recipe Finder.

In the end, Kit and I celebrated my paycheck by buying a heap of interesting looking ingredients from Somerfield, and made ourselves some cheesy garlic bread, a smokey-mince and pork tomato sauce with pasta-thingy, and some cheesecake. Then ate most of it. Fab.

It’s amazing what a little money will do for you. Last night we ate corned beef on toast.