I griddled some thickly-sliced chorizo first, to get those attractive black bar-marks, as well as to get an interesting charred flavour on them. Then in a big-ass Creuset pan I fried a red and white onion, and a fair … Continue Reading ››
Chilli (chilli con carne) is a sentimental dish for me; it's the first thing I properly made. Now it's Liam's favourite, so it's often on the menu. I also love the ways you can serve it: flour tortillas, corn tortillas, or with plain rice. In this case we served it with tacos and fried onions & peppers.
It's very simple, and a great dish for learning a lot of fundamentals that you can then transplant into other dishes. It's also adaptable, you can turn it into bolognese, … Continue Reading ››
I've never been quite sure what's kingly about peppers, but it's tasty so that'll do me. Yet again using the ever-bounteous frozen chicken, I warm this up with some ham from the deli. Then I add a drained jar of peppers in oil and end up with a very yummy dish that makes me grin all over.