A while back I published my recipe for bolognese sauce. Our eldest is starting a scheme where he cooks for us once a week, and last week he used that recipe. This week he wants to do chili con carne, so I’m posting my recipe mostly for him to follow. I hope it’s of use to others, too.
While this superficially resembles bolognese sauce, and shares many of the same ingredients, it’s a very different dish. (My wife’s tendency to refer to both of them just as “mince” is one of her few imperfections.)
It’s been a while since I did some experimental baking. This evening, the mood took me, and I made six small pies which made just about enough food for the four of us to have a light meal. Here’s the process.
First, I did a dumb. I started with a pack of ready-rolled puff pastry, which was completely the wrong pastry for these pies. I should have just made up some shortcrust. We’ll see the consequences of this in later photos. Continue reading
I’m working late, so I treated myself to this small plate:
- Parmesan (Italian)
- Manchego (Spanish)
- Saint Agur (French)
- Wensleydale with cranberries (English)
- Parma ham (Italian)
- Chorizo (Spanish)
And of course the wine: Rioja, from Spain.
On the 13th of last month, having just got back from a fattening week in the USA, I weighed myself after my morning shower, and registered 105.4 kg. Today is the 13th, exactly one month on, and I weighed in at 99.0 kg. That’s a loss of 6.4 kb, which is almost exactly 14 pounds or, as the England have it, one stone.
Here’s how it was done:
(That’s just a single spicy crab roll in the photo, by the way: I cut it into twelve narrow slices instead of the traditional eight thicker slices.)
I’ve been eating sushi a lot recently, as part of a (very successful) diet where I don’t each much, but everything I do eat is something I really enjoy. Then this morning, I smelled the eggs and bacon that Matthew was frying and I realised that what the world needed was something that combined both.
Everyone knows how to make spaghetti bolognese … after a fashion. It’s classic student cookery, isn’t it? Onions, minced beef and tomatoes into a pot, simmer for a while — bam, done. But it can be done right, and then it’s a glorious thing.
And the good news is, it’s not difficult. It doesn’t need the ludicrous over-complication of Heston Blumenthal’s version. The main thing it needs is elapsed time. What you can’t do is make it in a hurry. But most of the time is simply simmering, so it doesn’t need to take up much of your time.
This recipe is my homebrew attempt at synthesising my favourite restaurant/takeaway curry in a quick-to-make form, since all the dhansak recipes I’ve seen are very involved and don’t read like they’d produce anything very similar to the curry I know and love.
This is not my curry, but it looks pretty much like it.
As with all my cooking, quantities are very approximate: I never measure or weigh anything, so the amounts I’ve specified below are just my rough guesses at the amount that I tend to slop in. Although I work this way due to laziness, I argue that it’s positively a good thing, since the subtly different proportions every time you cook the same thing stop the palate from getting so used to it that it becomes boring.