JANUARY 2017
Happy New Year to you and welcome to our vegetarian kitchen. It is now mid Winter with threats of snow and unpredictable weather. Our recipe this week will cheer you up and certainly warm you up. We have named our dish "CHILLI NON CARNE" for obvious reasons but it would fool your most carnivorous friends. It is a dish you can make in advance and it freezes well.
CHILLI NON CARNE
serves 4
350g QUORN MINCE or Linda McCartney Soya Mince
400g TIN KIDNEY BEANS (do not drain)
400g TIN CHOPPED TOMATOES
4 tablespoons oil
1 Onion chopped
2 cloves Garlic chopped
1 red or green chilli (or half teaspoon Chilli Powder)
500ml Vegetable Stock (Green OXO)
RICE. Long Grain 8oz
METHOD
Gently fry the chopped onion in oil for 2 minutes, add garlic and chilli and fry. Add quorn mince, and some of the stock and stir while frying. Do not brown. Add tin tomatoes, and stir thoroughly, add remainder of vegetable stock. Now add red kidney beans (do not drain). Bring the mixture to the boil. Now is the time to add Chilli Powder if you are using it. Simmer for about 15 minutes, stirring occasionally to make sure it does not burn or stick. Serve with boiled rice.
RICE
serves 4
To cook rice, it is always twice the volume of water to rice. i.e. 1 cup rice, 2 cups of water. Measure the rice and water, put in pan and bring to boil. Cover and simmer for 15 mins by which time all water should have been absorbed. Fluff rice with a fork.
A lovely meal to share with friends. ENJOY!
