Villixan
This dish is based on Mexican chilli, a meat free dish made with a colourful selection of tasty vegetables, red kidney beans, herbs and spices.
| Shopping * Onion x 2 * Carrots x 2 * Courgette x 1 * Red Pepper x 1 * Yellow Pepper x 1 * Fresh Tomatoes x 500g * Sun Dried Tomatoes x 6 * Red Kidney Beans x 1 400g tin * Tomato Puree x 2 Tblsp * Garlic Cloves x 2 (large) * Fresh Oregano x 10g * Paprika x 1 Tsp * Mild Chilli Powder x 1/4 Tsp * Fresh Red Chillis x 2 * Boiling Water x 2 Tblsp * Freshly Ground Black Pepper * Olive Oil Preparation Onion Peel the onions, removing the root, and chop finely. Carrots Wash the carrots well, remove the top and tail, cut each carrot in half and slice to a medium thickness Courgette Wash the courgette and pat dry, remove the top and tail, cut in half length ways and slice as with the carrots. Red Pepper Cut the pepper in half and remove all of the seeds and white pith, then cut into small pieces. Yellow Pepper Prepare as with the red pepper. Fresh Tomatoes Cut the tomatoes into small chunks removing any green from the stalk. Sun Dried Tomatoes Cut into small pieces. Kidney Bean Drain and rinse with cold water. Garlic Cloves Peel each clove removing the root and top, and chop finely. Oregano Remove the stalks and chop the leaves finely | Cooking In a large pan heat some oil and add the onion and garlic, cook on a medium heat for 3 minutes to soften. Add the carrots and cook for a further 3 minutes. Now pop in the courgette, red and yellow pepper, chilli powder, fresh chilli, paprika and some freshly ground black pepper and cook for 2-3 minutes. Stir in the sun dried tomatoes, tomato puree, fresh tomatoes, oregano, kidney beans and stir well ensuring the tomato puree has coated the vegetables. Once everything has been mixed well add the boiling water give it a final stir, have a taste and season further as necessary. Put the lid on the pan, and cook on a low to medium heat for 30-35 minutes. Stir occasionally, and add a little more water if needed. Variations and Substitutions The vegetables in this dish are flexible, although there should be a good mixture of colour and taste and nothing too starchy, so try and steer clear of root vegetables such as parsnips and turnip. Other alternatives that would work well are vegetables such as squash, aubergine, celery and green beans. You could use tinned tomatoes instead of fresh tomatoes if you want, but in this instance omit the boiling water, as there is extra liquid already in tinned tomatoes. Chopped tomatoes or whole plum or cherry tomatoes are fine. If you prefer you can leave out the chilli powder and flakes, or just one or the other if you prefer it less spicy, alternatively you may add a little more to taste. Remember however that flavours intensify during cooking so do not add more chilli until the flavours have had a chance to infuse and gather their strength. The sun dried tomatoes are not compulsory at all, just add a more tangy tomato flavour, so if you do not have any or you cannot find any then leave them out, it won’t affect the dish. Dried Oregano is ok if you can’t get hold of fresh, but do try to, as fresh herbs have a far better flavour. If you use dried Oregano use only a level teaspoon. You could also use Thyme or Rosemary. Tips During the cooking time keep stirring it occasionally and check the consistency, if it is getting dry add a little more water, it will depend on the tomatoes you use, and how much juice they contain, so just keep an eye on it. Also if you use tinned tomatoes, you may find there is too much liquid, in this case, take the lid off during the cooking time and cook for about 10 minutes. Do not stir too vigorously as you will break up the vegetables and beans. The water does not necessarily have to be boiling water, but it should be at least hot, as if it is too cool it will reduce the temperature of the rest of the ingredients and effect the cooking time. Serving Suggestion Serve Villixan with brown rice or qinuoa. Alternatively pile into a steaming hot jacket potato. |