Just cooking some plant-based chilli (vegan mince - chilli sin carne) for dinner, as per my 'Best Chilli' recipe, while feeling sorrowful and wishing I was still careening around Britain in my rusty-but-trusty Ford Transit.
Dug this little fella out to remind me of the good times:
I'm not a fan of ornaments but it's from the shop at John O'Groats which was still open at 8pm when I rocked up there two Saturdays ago, so I had to buy something.
I only came across five real Hairy Coos in Scotland; I saw more than that that time I got lost in the Netherlands. Like Nessie, the marketing is strong with this one.
Today's Photo: Corners
UPDATE: The chilli still warrants its name, even without Coo (hairy or otherwise). The secret is to be extremely generous with the red wine, I think. Here's the (out of focus) recipe:
Fry onion & garlic
Add mince
Pour in red wine and boil for 2-3 minutes
Stir in tin of tomatoes, tomato puree, chilli, cumin, coriander, cinnamon, dash of Worcestershire Sauce and a stock cube
Season & bring to a simmer; cook gently for about an hour (cover if poss)
Add beans, cook for 10 minutes more uncovered
No comments:
Post a Comment