Laura (girlfriend and occasional fussy eater) hates minced meat and lamb. Minced lamb, don’t even go there. If I ever suggest eating mince, I get a face that looks like I’ve just asked her to swallow slug pellets. Apparently its the texture.
I, on the other hand, think mince is one of the greatest comfort foods available to mankind. Spag bol, shepherd’s pie, chilli, lasagna, moussaka, meatballs, tacos etc. Needless to say, its a bone of contention and I frequently find myself, like a thief in the night, rustling up a bolognese sauce if she’s ever away for a weekend to get my fix.
As hideous things like Quorn substitute don’t even bear thinking about, I’ve been forced to do some bobbing and weaving to find some of the favourite recipes above, but adapted for mince-racists. We had some marked success with this Cheese and Bacon Lasagne but I’ve been meaning to make the title dish (Chunky Chilli con Carne) ever since I had it at a mate’s house a while back. The key to the dish being its use of chunks of braising steak rather than mince.
I’m aware I haven’t mentioned the bread yet and that this is rather arse about face as its in the photo above. I made these two dishes separately, the bread and dip for a (slightly laborious) Saturday afternoon snack and the chilli for a slow-cooked Sunday dinner, but in retrospect I think they’d partner really well as a starter/main for a shindig.
But back to the chilli if I may. I normally find Ramsey’s recipes a little on the arduous side for home cooking as they involve too many ingredients/steps. However, this one was pretty straightforward and bloody delicious. I’d say its more of a cross between a beef bourguingon and a chilli as it uses half a bottle of wine. Ramsey wants you to use Pinot Noir (flash bastard) but I just dumped in some Gallo left over from having people round the night before (cooking minesweeping = classy).
I like my spice and this was pretty bang on. If you prefer things a bit milder, I’d put less cayenne in the beef marinade to start with though. Critically, it passed the Laura taste test and I have to say it was much better than a regular CcC, although is more of an effort.
Apparently (according to Paul Hollywood) Maneesh bread has been around for thousands of years in the Middle East. I can see why they persevered with it. Its bloody tasty. Hollywood has put the recipe online here.
Likewise with the Baba ganoush, quick/easy to make and full of flavour. Just roast some aubergines and mash it up with salt, plenty of garlic, tahini, parsley, lemon and oil. Job done.
I did have a bit of a mare with this though as by the time I actually finished the bread/ganoush I only had time for few mouthfuls before going out for dinner. It was fairly rank reheated the next day. Eat it fresh and don’t store it.
Now if you’ll excuse me, I’m off to sneak a lamb chop before Laura finishes watching Revenge…