Chilli Con Carne

 We needed an easy slow cooker meal so, having checked the ingredients available, decided on Chilli.  This is a bit of a 'make it up as you go along' recipe at the best of times.

The ingredients we used were

1 Tablespoon oil 
2 onions, chopped
1 Tablespoon tomato puree
2 tins chopped tomatoes
450g pork mince
1 green pepper, deseeded and cut into large dice
dash of tabasco
slop of red wine
tin red kidney beans (drained and rinsed)

To serve -
Taco trays (we use Discovery ones)
Grated cheese (cheddar for us)
Guacamole and Sour cream dip - from a prepacked Tex Mex trio.

First of all, the oil was heated in our wok over a medium heat.  The chopped onion was added and left to soften for a few minutes.  Then the tomato puree was added, mixed through and the heat was reduced for about five minutes to allow the paste to cook through.  At this point, the slow cooker was switched on to the high setting.

Then the green pepper was added to the wok and left to cook for a minute. Next the mince was added and browned, the tinned tomatoes, wine and tabasco was stirred through.

Once the chilli was mixed, it was transferred to the slow cooker and the setting was reduced to low.  It was then left for about 5 hours.

When we were almost ready to eat our meal, the red kidney beans (which had been drained and rinsed) were added to the slow cooker mix and stirred through.

The taco trays were warmed under a low grill and the dips were placed on the table.

Finally, it was a case of 'self assembly' and eating without cutlery (always the mode of choice for Sous Chef J).

This made enough for 4 generous or 6 smaller portions.  Half of the chilli was cooled, transferred to a pyrex dish and put in the fridge for a midweek meal.  It could easily be frozen but make sure it's reheated thoroughly after defrosting and, more importantly, MARK UP what you put in the freezer! (It's my New Year's Resolution to only put things in the freezer that have been labelled... so far I am sticking to it)

"World Famous" Rissoles

Having finally been to the Feeding Clinic last week, we were dismayed to find that it did, frankly, more harm than good. As a result of the "clinical findings" and comments made whilst there, mealtimes have become a little more 'challenging' in our household. Luckily, despite what the 'professionals' who saw us may have thought, we do serve suitable, soft chew items to J and here is the recipe that tempted him back onto his normal food during the last, rather long, week.

This is a simple recipe that has been little changed since my mum showed me how to make it before I headed off to live life as a student. Chef J has added Lea & Perrins Worcestershire Sauce into the mix prior to cooking - this is a condiment which used to be added on the plate.

To make it you will need:-

450g mince (we use pork)
One large onion, chopped and sweated
One large or two medium eggs
Sage (2tsp dried, or a handful of freshly chopped)
Lea & Perrins Worcestershire Sauce (about three tablespoons)
Freshly ground black pepper
Sunflower oil (for frying)

Chop the onion and fry in sunflower oil until translucent. Whilst the onion is being cooked, prepare the mince in a bowl by combining it with the egg(s) and other ingredients.







Next, the mince, egg and seasonings have the sweated, chopped onion added and it's given a good mix to ensure everything is coated in the egg.As you can see, we use spoons to portion up the mixture before placing them in a frying pan to cook. They're cooked in a stainless steel pan which has been heated and is coated with sunflower oil.Sous chef J managed to get this pic of them sizzling in the pan... once they'd been carefully turned using an 'old fashioned' steel fish slice that was my Nana's!The rissoles are usually eaten as soon as they are cooked... but the mix can also be formed into rolls before cooking and then, once cooked, cooled and used in a picnic.NOTE: I often make up twice the quantity of this and freeze half before the cooking stage. Defrost thoroughly and cook as above ... makes an easy meal at the end of a busy day.