Chilli con Pollo

Okay don't blame me for the name - I am not sure it would be deemed correct - but this is a dish that is very like chilli con carne - but made with chicken. It uses up loads from the store cupboard - and can be bulked out just by adding more beans. You can use any mix of beans, pinto beans, borlotti etc
 It can be eaten on its own, with bread or rice.
When the original recipe was passed to me it was served with an avocado and red onion salsa - but I didn't think much of it!
A great midweek dish - and once you have the spices you can make again and again. The pickled jalapenos add a really nice heat - and you can adjust these to your taste - and serve some on the side for those who want extra heat.

Serves 6

1 large onion - chopped
2 tbsp vegetable oil
6 cloves garlic - crushed
1/2 cup sliced pickled jalapenos (these come in jars) - add more if you like it spicy - or serve additional alongside
6 skinless chicken thigh fillets  - cut into bite size pieces

1/2 tsp smoked paprika
1 tsp paprika
1 tsp peri peri powder
1 1/2 tsp coriander powder
1 tsp cumin powder
1 1/2 tbsp dried oregano

1 can chopped tomatoes
1 can black beans / black eyed (drained)
1 can kidney beans (drained)
1 can sweetcorn kernels (drained)
250 ml chicken stock
1 small bunch of fresh coriander - chopped

1 Heat a large pot and add some vegetable oil
2 Add the onion and jalapenos, and cook until the onion is going translucent
3 Add the garlic and cook for a couple of minutes, making sure the garlic does not burn
4 Add the chicken, spread out across the bottom of the pan and cook until all of the chicken has taken on some colour
5 While this is happening I put all the dry spices together in a ramekin. Onceth chicken reaches the required point add all of the dry spices to the pot.
6 Stir the ingredients to make sue everything is thoroughly mixed. Scrape the bottom of the pan to avoid sticking.
7 Once everything is coated add the tomatoes, beans, sweetcorn and stock.
8 Bring to the boil, then turn down and simmer for at least 20 mins.
9 Add the chopped coriander, stir and cook fo a further minute - then serve

World Cup Food - England v Costa Rica - Gallo Pinto

I had hoped that this journey would go on quite a bit longer - as England won their way through the various stages - but it was not to be.
This Costa Rican rice dish is - perhaps appropriately - the most humble of the dishes so far - but well worth a try. Gallo Pinto is an every day dish in Costa Rico - the beans providing a good source of protein.
I think you could subsitute the beans for any others - and perhaps add some fresh chilli for a kick.
More World Cup recipes to come........

Ingredients

2 tbs vegetable oil
1 medium onion - chopped finely
2 garlic cloves, minced
200g rice
1 can black beans
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground ginger
3 tbsp worcestershire sauce
salt and peppers (be generous)
1 small pack fresh coriander - chopped
1 small bunch spring onions - thinly sliced

1 Cook the rice as per normal instuctions
2 Heat the oil in a large frying pan - or wok
3 Add the onion, and cook until it becomes translucent
4 Add the garlic, and continue to cook until the onion begins to take on some colour
5 Add the spices and mix well
6 Add the worcestershire sauce
7 Mix really well - then add the beans and rice
8 Stir well - make sure the beans, rice and onions and well combined
9 Season well
10 Garnish with the coriander and spring onions

Italian Sausage and Bean Casserole

This is simply one of my favourite recipes - something I return to again and again. It works as a weekend lunch, or weekday supper – and as with so many things – seems even nicer the following day.

It can be served on its own, with crusty bread (favourably Italian), or with rice.

It is another sausage dish – in this one I only use Italian sausages. I get them from a great bakery come deli on the Kingston Road near Wimbledon – Panetteria Italiana, 6 Merton Park Parade, Kingston Road SW19 3NT.

Whilst you are there make sure you pick up some fantastic Italian breads, freshly made every day( get there early – especially at weekends). I have used the chilli sausages, and the fennel, the napoli – any of them work equally well – made by Carnevale.

Italian Sausage and Bean Casserole

150 ml olive oil

1 pack (aprox 450g) Italian sausages

4 tbsp chopped fesh rosemary

2 cloves garlic chopped

A good sprinkling of dried chillis ( to your taste)

4 carrots peeled and finely chopped

4 stalks celery ( I add the leaves) finely chopped

2 x 400g tinned borlotti beans

2 x 400g tinned cannelloni beans

salt

1 tbsp sun dried tomato puree

400 ml boiling water

20 cherry tomatoes

1        In a large saucepan heat the olive oil, and cook the sausages. I brown them lightly on all sides.

2        Add the rosemary, garlic and chilli and cook for a further minute.

3        Add the carrots and celery and cook for further 3 minutes

4        Meanwhile empty all of the tins of beans into a colander and rinse.

5        Add the beans to the casserole and season.

6        Add the boiling water, cover, and leave to simmer for 20 minutes.

7        Remove the sausages from the casserole, and cut into 3 or 4 pieces each. Return to the casserole with the tomatoes and tomato puree.

8        Take the lid off, and cook for a further 10 to 15 minutes.

9        Serve with warm bread, or your choice of accompaniment.