Been watching more Jamie Oliver lately. And do you know what? I think he’s great. Despite his cockney laddishness, he cooks up some mean meals. Myself and the lovely Seán were watching his latest series the other evening, “Jamie Does…” where he was in venice and he just makes fantastic food. Raw meat has never looked so good. And the recipes are so straightforward as well. Now, I’ve been pretty lax of late with the home cooking, lapsing into the easy as opposed to healthy, but watching a Jamie show always rekindles my interest in cooking.
Get yourself two carrots, three sticks of celery, 4 cloves of garlic, two chillies, a red pepper, a green pepper and twelve tomatoes. Chop them all up (keeping the tomatoes separate). Also, get your hands on some coriander seeds, peppercorns, sea salt, fennel seeds, fenugreek seeds and some cinammon and grind them together. You’ll also need 500g of mince meat, balsamic vinegar and kidney beans.
Heat up some olive oil in a casserole dish and add the chopped vegetables (except for the tomatoes). Add a couple of pinches of the ground spices and stir. Cook for about 7 minutes, stirring all the while. Then add the tomatoes and kidney beans and another pinch of the ground spices. Stir this together, squishing the tomatoes with a wooden spoon so that they are all mushy. Then add the mince meat, the balsamic vinegar and if you have it, a splash of red wine. Keep stirring and bring to the boil. Once it’s boiling turn the heat down low and simmer for an hour with the casserol dish lid askew to let the steam out (you’ll need to stir it every 10 minutes or so to stop the bottom from burning).
And there you have Jamie Oliver’s chilli (with a few Mush modifications). Nice and warm and spicy for the coming winter months (and enough to feed a family or for putting away in the fridge/freezer for future dinners).
…but not in a sexy way, you dirty minded degenerates.
Today’s cooking involved me making a vindaloo curry from scratch. This time I managed not to cut off any of my fingers, which was handy. I had to buy a food processor to make the curry paste but all worth it in the name of culinary delights.
It went very well altogether and probably took about 40 minutes prep time and 45 minutes cooking to create a delicious but incredibly spicey vindaloo. I’ve never prepared something like that before from scratch and it was class having to toast the spices and grind them up with my pestle and mortar. The smells you get when cooking something like that are incredible. Sinus-tinglingly good 🙂
Tomorrow I’m doing a free health check in UCC to check my cholestorol and things. Hitting 30 has begun to make me appreciate that I probably need to be more proactive about my health and get myself NCT’d every once in a while.