I think the very fact that I purchased Jamie's Ministry of Food at all is testimony to what a cookbook addict I am. After all, I have so many cookbooks they no longer fit into one bookcase (that's right people, a bookcase, not a bookshelf). Did I really need another cookbook at all let alone one with basic recipes aimed at novice cooks? And yet I love it and it is currently one of my most used books. It helps that DH likes Jamie too, and finds the recipes easy to follow, as he does at least half of the cooking here these days, often more.
I have other recipes for chilli con carne. I probably don't even strictly need a recipe to make it, yet I am still a person who likes to have a recipe to follow. That's why I don't think I will be competing on masterchef anytime soon! What I like about this particular recipe is the amount of veg in it. This means it really stretches 500g of mince, plus in my case means less points per serve (Weight Watchers) - gotta love that.
Normally we serve chilli with some rice, corn chips and sour cream. DH disconsolately said he supposed we couldn't have corn chips anymore now that we are eating healthily. I suggested no more than a garnish of corn chips, but we dispensed with them altogether. Still, I love the crunch of corn chips with my chilli, so decided to come up with a healthier version using mountain bread. It worked okay - certainly added crunch for very few points, but they aren't as strong as corn chips, so not as good for scooping. You can scoop a little, but too much and they break.
Step 5: Add 500g beef mince, stir to break up lumps. Add 1/3-1/2 can of water (using one of the emptied out tins). Jamie suggests a whole tin of water, but I have found this too much. Stir in 2 tbs balsamic vinegar plus some salt and freshly ground black pepper.
Step 6: Bring to the boil. Cover with a lid but leave it ajar so that the mixture can reduce slightly. Lower heat and simmer for an hour.
My low fat mountain bread chips
Cut 2-3 pieces of mountain bread lengthwise into 2 or 3 strips (depending on how big you want your chips) and then cut along diagonals to make triangles. Unfortunately my oven is out of commission at the moment, so I used the microwave to crisp the chips. I found one light spray of olive oil on your chosen plate / bowl helped prevent sticking.
Today’s Fondant Friday
1 week ago