Actually, the TV is optional.
THIRTY DAYS OF MEME: 21 A recipe
Cooking is a community activity here at Chez Balcony: one person cooking is a chore, two (or more) people cooking is a good evening in. So together we've evolved a couple of recipes to our tastes (spicy and vegetarian, with none of the veg Izzy hates) which are also hard to fuck up and easy to remember the ingredients for when we decide that's what we're going to do tonight.
A classic example of this is our EASY QUORN CHILLI. Uh, no it doesn't have a super name. When we say 'Let's do Chilli', this is the chilli we do. Sadly I didn't really think about this entry in enough time to make it and take a picture, so this entry is unillustrated.
The thing about cooking with Quorn is that it's very dry indeed: it'll drink up oil and water indiscriminately and you might find yourself added more than you'll think necessary just to achieve cohesion
Ingredients
Serves 3-4.
*It really doesn't matter which sauce or seasoning you use. We like the Discovery range of sauces because they produce complementary sauce and ground seasoning in one package. We also like variety and so usually get whatever we feel like. Use whatever you have available.
** We recommend Marks and Spencers guacamole and salsa.
Cooking is a community activity here at Chez Balcony: one person cooking is a chore, two (or more) people cooking is a good evening in. So together we've evolved a couple of recipes to our tastes (spicy and vegetarian, with none of the veg Izzy hates) which are also hard to fuck up and easy to remember the ingredients for when we decide that's what we're going to do tonight.
A classic example of this is our EASY QUORN CHILLI. Uh, no it doesn't have a super name. When we say 'Let's do Chilli', this is the chilli we do. Sadly I didn't really think about this entry in enough time to make it and take a picture, so this entry is unillustrated.
The thing about cooking with Quorn is that it's very dry indeed: it'll drink up oil and water indiscriminately and you might find yourself added more than you'll think necessary just to achieve cohesion
Ingredients
- 1 bottle of dry white wine.
- 600g frozen Quorn mince
- 1 large onion, finely chopped
- 1 large shop-bought red chilli, or 1 medium/2 small home grown superchillis, deseeded and finely chopped
- 1 yellow sweet pepper, finely chopped
- 1 tsp chopped green jalapenos
- Pre-packaged "Mexican" seasoning*
- 1 ~400g jar "Mexican" sauce*
- 1 ~400g packet of chopped tomatoes in tomato juice
- 1 ~400g tin of red kidney beans in chilli sauce.
- Sunflower oil
- 200g grated cheddar cheese
- 8 flour tortillas
- shop-bough guacamole, salsa and soured cream**
- Pour two glasses of wine.
- While one person chops the vegetables, the other heats about 2tbsp of oil in a large pot, adding the Quorn quickly. Stir in the oil and cook until soft and medium brown. Add more oil as needed (trust me, it'll be needed)
- When the Quorn is soft, add the vegetables and seasoning, stir through and cook for a minute more, stirring constantly until everything is coated.
- Add sauce, tomatoes and kidney beans, stirring through between each one. Bring to the boil, and simmer for about 10 minutes.
- Meanwhile, cut open the tortilla packet and bung in the microwave for thrtry seconds. Take the lids off the sauces and put the grated cheese in a bowl.
- Top up wine if needed.
- Serve on a communal table, in front of whichever movie is on Filmflex, or Supernatural.
Serves 3-4.
*It really doesn't matter which sauce or seasoning you use. We like the Discovery range of sauces because they produce complementary sauce and ground seasoning in one package. We also like variety and so usually get whatever we feel like. Use whatever you have available.
** We recommend Marks and Spencers guacamole and salsa.