Anna: This was as advertised: fast, easy and tasted, well, kind of like a chilli. I say that because it was hot (“It has some tickle”, said Peter) though the spice combination isn’t what I’d usually choose for a chilli. Interestingly the recipe calls for curry powder. I was doubtful. Frankly it reads like something out of the 70s. Like a chilli recipe written by someone who has just discovered the concept and decides to sexy up their usual mince recipe. But I went with it. That’s what I’m here for. And do you know what? The spicing wasn’t the issue in the end. It was the sauce, or lack of it. I was so convinced there was a typo in the recipe that I searched online but could find no correction. How you can be expected to ‘simmer’ something that is made up of fried-off mince and drained beans I don’t know. So I added chicken stock. Which is what I would recommend you do too. Served with a baked sweet potato it was a decent mid-week meal. Just don’t forget the chicken stock.
Anna: I’m sorry, but I couldn’t publish a picture with this post. This chilli, while very delicious, just doesn’t look appetising in a photograph. I tried. It looked terrible. Luckily it tasted miles better than it looked. In fact it was a hit. Easy to make and perfect to tuck into after getting back from the fireworks. The bourbon really comes through, surprisingly. My mother – a woman who has consumed many a chilli in her time – declared it a triumph. My daughter – eating her first proper chilli (rather than nursery’s version which doesn’t count) – declared it ‘Yummy!’ and ‘Brown’. Which sums it up pretty perfectly really!
I made this quickly one lunch time for a friend. It was totally delicious but what was a very pleasant surprise, was that I was able to have it as leftovers for several days. Beautiful soft ricotta combined with raw courgette. And the addition of the zested lemon mixed with the chilli was just perfect.
Kirstin: I found this recipe lurking in the “Party Food” section. We were supposed to do it with two chickens, so I halved it. Do you like it? And you tell what the magic ingredient is yet?
Kirstin: It’s the saffron. Subtle, but oh so yum!
Tom: This is epic. I love it. The chilli and yoghurt are fantastic. It’s probably not very authentically Italian, but if it tastes this good, who cares?
Kirstin: Yes, he says that in the introduction. That it probably very isn’t very Italian, but that Italians are magnanimous about other people messing with their cuisine. I bloody love this! This book is worth buying for this recipe alone. I can tell we’re going to cook it a lot. It’s a perfect entertaining recipe. A basic roast chicken but with delicious tweaks.
Tom: That’s fine with me. Move over, Gwyneth! Move over, Simon Hopkinson! We have a new champion roast chicken! Go Bill!
Anna: This is really quite delicious! I have failed so spectacularly with squid recently but this is a big success in my book. Was it filling enough for you?
Peter: Yes it was. And the chilli was quite warm.
Anna: It reminds me of the River Café griddled squid recipe I used to do in the last decade as a starter. You know, the one with rocket and the chilli dressing. But this is a slightly beefed up version, with the olives and herbs. I think it’s suggested as a starter here, but I added the rocket to make it more of a salad.
Peter: I would definitely have it again.
Anna: Oh good. So would I. Healthy, virtuous and punchy. Perfect.
Kirstin: So we had nothing in the fridge to cook for dinner tonight. And I thought I’d have a look through this book to see if there was anything suitable. And there was!
Tom: This is yum! But I’m already thinking of what we can add to it.
Kirstin: That’s a good start to a new recipe! What were you thinking?
Tom: I was thinking breadcrumbs. What about you?
Kirstin: Funny you should say that. When I was cooking it, I thought about that too. I wonder if a few roasted cherry tomatoes might be good and maybe even bit of tuna.
Tom: Sounds good to me. I can see us eating this on holiday.
Tom: What’s all this crunchy stuff? I love it!
Kirstin: It’s toasted breadcrumbs.
Miles: I don’t like it.
Kirstin: I wasn’t expecting you too, but it’s always good to try new things, eh Miles?
Tom: I love the breadcrumbs!
Kirstin: Me too. Yes. Definitely will make this one again! I’ve tried so many broccoli and pasta recipes, but the breadcrumbs really add something new and delicious!