November has arrived, so I thought it would be fun to offer some inspiration for those of you who will be coming in cold from a firework display. It wouldn’t be Bonfire Night without Jacket Potatoes – Vivaldi, Sante and Melody are the best varieties to use. Inexpensive, full of vitamins and minerals and fat-free – what’s not to love? Make sure you prick them, and then cover in Olive Oil and Salt; don’t wrap them in foil unless you are going to cook them directly in the flames of a bonfire or BBQ. Partner them up with my delicious Chilli Sin Carne and you’ve got a guaranteed crowd pleaser for all your guests.
Chilli Sin Carne
A fantastic alternative to traditional chilli suitable for vegetarians and meat eaters alike.
For the sauce (if you want to cheat substitute with a jar of passata)!!
- 1 level teaspoon cayenne pepper, plus extra for sprinkling
- 1 heaped teaspoon ground cumin, plus extra for sprinkling
- 1 level teaspoon ground cinnamon, plus extra for sprinkling
- Sea salt & freshly ground black pepper
- Olive oil
- 1 Onion
- 2 Cloves garlic
- 1 Fresh red chilli
- 1 Fresh green chilli
- 2 x 400g tinned chipped tomatoes
- 2 Medium sized sweet potatoes, peeled and cut into bite size chunks
- 1 Butternut squash, peeled and cut into bite size chunks
- 1 Red &1 yellow pepper
- A bunch of fresh coriander
- 2 x 400g tinned kidney beans (or chickpea, pinto or cannellini all work fine)
Serve with Soured Cream, Guacamole, Tortilla Chips, Jacket Potatoes, or Brown Rice.
- Pre-heat the oven to 200oc, 400of, gas mark 6.
- Sprinkle the potatoes and squash with a pinch each of cayenne, cumin, cinnamon, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set aside.
- Peel and roughly chop the onion, then peel and finely chop the garlic.
- Pick the coriander leaves and put aside, then finely chop the stalks.
- Deseed and finely chop the chillies.
- Place the sweet potatoes & squash in the hot oven for 40 minutes, or until soft and golden.
- Meanwhile, put a large pan over a medium-high heat and add 2 tablespoons olive oil. Add the onion, and garlic and cook for 5 minutes.
- Add the coriander stalks, chilli and spices and cook for another 5-10 minutes, or until softened, stirring every couple of minutes.
- Halve, deseed and roughly chop the peppers.
- Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, add the chopped peppers and then reduce to a medium-low heat and leave to tick away for 25-30 minutes, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.
- Stir the roasted sweet potato & squash through your chilli with most of the coriander leaves. Taste and season with salt and pepper, if you think it needs it.
- Scatter the remaining leaves over the top, and serve.
In season this month;
Fruit, Nuts & Fungi
Apples, medlars, pears, quince, raspberries, chestnuts, horse mushrooms, oyster mushrooms, truffles, walnuts, wood blewits
Vegetables & Herbs
Artichoke, beetroot, Brussels tops, cabbages, cardoons, carrots, celeriac, celery, chard, chicory, endive, greens, kale, leeks, lettuce, onions, parsnips, potatoes, pumpkins, salsify, swede, turnips, nettles, watercress
Meat & Game
Wild goose, grouse, hare, mallard, partridge, pheasant, rabbit, wood pigeon
Fish & Shellfish
Code, crab, lobster, mackerel, mussels, oysters, prawns, scallops, sea bass, sprats, squid, whiting
Suzanne is a professional chef, wife and mother who has lived in East Dulwich, London all her life. You can email Suzanne with any comments or questions at email@example.com
You can email Suzanne with any comments or questions at firstname.lastname@example.org
This feature first appeared in the November 2015 issue of SE22 magazine.