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Redshift chilli with cornbread




Source of Recipe


the web


List of Ingredients




For four to six helpings:
Cornbread

* 4 oz white cornmeal (not cornflour: The thick crunchy stuff. I've not tried yellow or blue)
* 4oz wholemeal flour
* 1 tablespoon of baking powder
* 1 tablespoon of salt
* 1/2 teaspoon chilli powder
* 2 tablespoons sugar
* 250 ml (half a pint, 1 cup) of milk
* 1 egg
* 1/3 cup olive oil

Chilli

* Two cloves garlic
* 1 huge or two medium onions
* 2 1bs tomatoes
* 2 red bell peppers
* 2 jalapeño chilli peppers (halapeenyos)
* 2 corns on the cob, or large tin canned corn
* 8 oz button mushrooms
* 2 oz larger mushrooms
* 1 14 oz tin blackeye or red kidney beans
* 2 oz sunflower seeds
* salt, pepper
* 1/2 handful of fresh coriander

Recipe



Firstly make the cornbread: Heat oven to 400 degrees fahrenheit, 200 celsius, mark 6. Mix togther all the dry cornbread ingredients, make a well in the middle, and add the others (eggs, milk, and oil) Mix these together, and then mix in the dry stuff too. You'll get a slightly sloppy mess. Put spoonfuls of it into a well buttered muffin tray, so as to make eight to ten individual cornbreads. Bake for fifteen minutes until browned at the edge

For the chilli: Heat lots of oil (enough to cover the bottom quite well) in a large saucepan, and fry the finely chopped onions and crushed garlic gently. While they fry, boil up some more water, drop in the tomatoes, wait for the skins to split, take them out of the water, pull off the skins, and chop the flesh. Also chop the red pepper into squares. Slice the jalapenos as finely as you can (at the most a millimeter thick slices). Wash off the pepper juices from your hands immediately (nasty stuff is that). If the corn is fresh, strip off the kernels by holding the corn vertically upright on a board and making slices down with a knife. Do this carefully, or you'll find bits of sweetcorn all over your kitchen for weeks.

Once the onions are soft and just beginning to brown in places (ten minutes), add the tomatoes, corn, the chillis and the peppers. Keep it going over a gentle heat, so it's just bubbbling away merrily, stirring from time to time. Slice the 2oz of mushrooms thinly and add them, the seeds, and the button mushrooms to the stew once the tomatoes begin to soften (again, ten minutes or so). Finally, rinse the beans and add them. Stir frequently for five more minutes until the beans are heated through. Stir in the coriander leaves.

Serve with a cornbread or two in the middle of the plate, and chilli around. Garnish with left over coriander, why don't you.