This recipe for Green Chilli is taken from Jamie Oliver's America book. I've never been a huge fan of Jamie Oliver but have warmed to him over recent years and I loved the programmes he made about his trip to America. It was really interesting to see how other people lived and ate so I immediately bought the book that accompanied the programme. After having the book sitting on my shelf for a good few months I decided I ought to give something a whirl. The green chilli had been recommended to me so I thought it was quite a safe bet.
Well safe-ish. As we all know Mr M can be a bit pernickity when it comes to food so I do have to choose carefully and I was a little worried whilst preparing this meal that it was a bit "organic" for him and a little too green.
Well safe-ish. As we all know Mr M can be a bit pernickity when it comes to food so I do have to choose carefully and I was a little worried whilst preparing this meal that it was a bit "organic" for him and a little too green.
I love that this recipe uses pork mince as it's something I hardly ever buy and it's nice to have something different every now and again. Pork mince is also cheaper than beef steak mince so that's a plus!
We both really enjoyed the green chilli, more than I thought we would. It's nothing like what you would expect chilli to taste or look like but it's extremely scrumptious and it was a bonus that it was so quick and simple to make. Plus, I love anything that involves tortilla wraps and soured cream (I'm extremely easy to please). The recipe serves 4 people.
Everyone should try this!
Green Chilli
Ingredients
olive oil
800g pork mince, the best quality you can afford
1 teaspoon dried sage
sea salt and freshly ground black pepper
2 onions, peeled and roughly chopped
3 cloves of garlic, peeled and finely sliced
2 green peppers, deseeded and roughly chopped
6 small green chillies, roughly chopped
4 large ripe red tomatoes, chopped into small chunks
1 romaine lettuce, leaves washed and spun dry
a small bunch of fresh mint
4 spring onions
1 packet of flour tortillas
optional: 1 lime
soured cream or natural yoghurt, to serve
Method
Put a large pan on a high heat and add a little olive oil. Add the pork mince, dried sage and a good pinch of salt and pepper. Use a wooden spoon to break the meat up a bit and stir it about, then cook for a few minutes, stirring occasionally.
Add your onions, garlic, peppers and chillies, stir everything together, then fry for 15 minutes on a high heat until any liquid from the pork has evaporated and everything is starting to turn golden. Stir in your chopped tomatoes and half a glass of water. Remember that it’s supposed to be quite dry, not stewy and wet, so don’t add too much water.
Turn the heat down to medium and let it tick away for 10 minutes or so while you wash and roughly chop up the lettuce. Pick the leaves from the bunch of mint and roughly chop them. Trim and finely slice your spring onions.
When you’re ready to serve your chilli, warm your tortillas in the oven at 180°C/350°F/gas 4 for a few minutes or in a dry pan for 30 seconds. Taste your dense chilli and more salt and pepper if needed. If you want to give it a nice fresh edge, you can squeeze in the juice of a lime. Stir in half your chopped mint.
Push a warm tortilla into each of your little bowls and spoon some green chilli on top of each one. Top with your chopped lettuce and a dollop of yoghurt. Sprinkle over the rest of your mint and spring onions and serve right away.
Put a large pan on a high heat and add a little olive oil. Add the pork mince, dried sage and a good pinch of salt and pepper. Use a wooden spoon to break the meat up a bit and stir it about, then cook for a few minutes, stirring occasionally.
Add your onions, garlic, peppers and chillies, stir everything together, then fry for 15 minutes on a high heat until any liquid from the pork has evaporated and everything is starting to turn golden. Stir in your chopped tomatoes and half a glass of water. Remember that it’s supposed to be quite dry, not stewy and wet, so don’t add too much water.
Turn the heat down to medium and let it tick away for 10 minutes or so while you wash and roughly chop up the lettuce. Pick the leaves from the bunch of mint and roughly chop them. Trim and finely slice your spring onions.
When you’re ready to serve your chilli, warm your tortillas in the oven at 180°C/350°F/gas 4 for a few minutes or in a dry pan for 30 seconds. Taste your dense chilli and more salt and pepper if needed. If you want to give it a nice fresh edge, you can squeeze in the juice of a lime. Stir in half your chopped mint.
Push a warm tortilla into each of your little bowls and spoon some green chilli on top of each one. Top with your chopped lettuce and a dollop of yoghurt. Sprinkle over the rest of your mint and spring onions and serve right away.
I didn't actually serve it as Jamie suggests, but on a plate like you would a fajita. I thought it would be easier like that I just couldn't quite fathom how I would eat a tortilla out of a bowl!
Enjoy!
love & kisses
Mrs M x
Mmm! Was flicking through my Jamie's America book last night and thought about making this. Will have to do it when I move into my new house in 20 days (not that I'm counting or getting excited at all!)
ReplyDeleteOoh what are we on now, 17 days? Exciting stuff!
ReplyDelete