Friday, 12 October 2012
Food bank chilli recipe
My new project, to provide The Stroud Food Bank with recipes started this week with a different type of shopping list. I filled my basket at Horsley village shop and carried the weight home. Once the kids had built towers with my new ingredients I set about working out what to do with my tins of food, the majority were savoury but a few are sweet.
Inspiration struck and I decided a Corned Beef Chilli would be a good start.
1 clove of garlic(optional, dried could also be used)
Pinch of chilli powder( or any form of chilli you've got, fresh, dried or Tabasco)
1tin of corned beef
1 tin of chopped tomatoes
1 tin of carrots (optional)
1 tin of kidney beans
Firstly I fried the chopped onion in a splash of oil with a pinch of salt, as this softened I added the clove of garlic, this was then followed by the corned beef, the tin of tomatoes (always swill the tin out with a splash of water then add), the carrots, then the drained rinsed kidney beans. This was simmered for 15 minutes over a low heat until reduced.
We ate ours with gusto and some, rice, grated cheese and homegrown lettuce.
How to cook rice.
I always cook rice in the same way and it always works whatever the quantity.
Heat a spoon of oil or butter in a saucepan, fry the rice grains in this until they are coated and golden. Add twice the amount of cold water to the rice to the saucepan, bring to the boil, stir for the last time, put on a lid and after ten minutes keep checking and cook until all the water has been absorbed. Cover the rice with a clean tea towel, replace the lid and leave for up to an hour or until your ready to serve.
This recipe feeds 4.