Wednesday, 12 November 2014

Chilli and garlic bread bake

You know when you are in a supermarket ( in this example it was Sainsbury's) and they have a BBC Good Food book for £1.50 what to you do? Well I had to purchase Speedy Supers way back in December 2013, especially as so many of my mid-week meals are the same as the title states: Speedy Supers. Now, I could write a whole essay on my love of mince and indeed this is covered on this blog, alongside my social media sites, but this time I wanted to have a nice change on a traditional recipe. This is far from authentic, but with the cold crisp autumn nights I long for comfort food and as an addict to garlic bread I was happy to try this recipe. The chilli con carne took moments to make, I had it on the table within 30 minutes. I would however, next time add more chilli to the recipe as it did not have the usual kick that I am used to. I refrained from adding kidney beans to the chilli as I served this dish with Jamaican rice and peas which also has kidney beans. The highlight of this dish for me was the topped garlic bread, crisp, flavoursome and the underneath soaking in the mince mixture, it was perfect for mopping up the flavours. I am glad I served this with rice and peas as this had some form of kick to it. Would I make it again? Yes, but I would add guacamole and add the additional chill. With all these proposals of amending this dish, perhaps I need to remake sooner rather than later.
Here is how my Garlic Bread Topped Chilli Con Carne turned out:



Recipe for Chilli and garlic bread bake
Ingredients
500g lean beef mince
2 onions, quartered
2tsp olive oil
2tsp cumin
1-2 tsp mild chilli powder
400g chopped tomatoes
1 beef stock cube
1 garlic bread, split into slices.

Takes 30 minutes, serves 4.

Method
1) Brown the mince in a large non-stick frying pan for a few minutes, then tip into a bowl. Whiz the onions in a food processor until finely chopped.
2) Heat the oil in the pan then fry the onions for 2 minutes. Add the spices and cook for another minute. Return the mince to the pan with the tomatoes, stock cube and a can of hot water, bring to the boil then simmer for 20 minutes.
3) Heat the grill to medium. Spoon the mince into an ovenproof dish. Arrange the baguette slices over the mince, then frill for 5 minutes until golden and crisp.

Nutritional information, per serving 498 calories, protein 37g, carbohydrate 33g, fat 25g, saturated fat 6g, fibre 2g, sugar 7g, salt 2.5 g 

xxx 

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