It’s been a very quiet week on the blog front. I am suffering from cookbook block (as in writer’s block). When no recipe inspires me, it’s a sign that I’ve got the blues. On a positive note, Hubby is feeling much better.
It snowed on Friday afternoon. In fact, there was a blizzard, and the view from my 9th floor, 360 degrees floor to ceiling glass office was just amazing. The snow had set by the time we got home from work, and it was -6 degrees celsius at 6p.m.
The brollies did nothing to stop us being covered in snow, no thanks to the wind factor, and we walked into Sainsbury’s looking like snowmen. We stocked up on groceries and walked to the car park, and this is the sight that greeted us.
It took us about 20 minutes to de-ice the car, Hubby drove the car at a snail’s pace (there’s always a first) home. We decided to ground the car, and stay home for the rest of the day. I shudder to think what our heating bill is going to be like, but I don’t fancy a cold house either.
I made us a big pot of chili con carne for lunch. I seem to modify the recipe each time I make this dish. Today’s version turned out equally tasty.
- 250g minced lamb
- 1 packet chili mix
- 1 can kidney beans, rinsed
- 1 medium carrot, diced
- 2 shallots, chopped
- 2 cloves of garlic, chopped
- 1/4 cup red wine
- 1/2 cup of water
- 3 tbsp ketchup
- 2 tbsp sweet chilli sauce
- 1 tsp brown sugar
- 1 tsp dark soy
- salt and pepper to taste
- 2 tbsp olive oil
- a handful of chopped parsley
- some sour cream to serve
- Heat 1 tbsp oil in a pan and fry the minced lamb for 3 minutes until brown. Transfer to a bowl and drain the juice (I do this to get rid of the fat)
- Add another tbsp of oil in the pan and fry the shallots for a minute, followed by the garlic for 30 seconds
- Add the carrots and kidney beans and fry for a minute before adding the chili mix
- Pour in the water, mix well and leave to cook for 5 minutes
- Add the sugar, ketchup, chilli sauce and dark soy into the pan, stir well and leave to cook for another 5 minutes
- Pour in the wine and leave to cook for 15 minutes
- Season with salt and pepper
- Serve with steamed rice with a dollop of sour cream and a handful of chopped parsley
The chili went down a treat, and to wrap up a cold, snowy afternoon, we had a big 3 hour-long sleep!