I knew this scouse chef when I was training he invited me to his new house warming party. He had two great big **** off pots bubbling away. I asked what's in this one he said chilli, and the other? ****ing hot chilli
Here's my chilli. 2 large dried ancho chillis 5 cloves of garlic 1 heapead teaspoon of freshly ground cumin 1/2 teaspoon of whole cumin seeds 1 heaped teaspoon of smoked paprika 2 bay leaves 1 large red onion 1 cinnamon stick 2 tins of plum toms 1/2 a tin of whatever beans you like or chickpeas pork shoulder diced into large chunks 1 dessert spoon of dark sugar S&P If you cook you know the order, fry everything up add toms and other stuff stick in a casserole dish on low heat for 2 1/2 hours. The anchos are unpredictable sometimes nice and hot sometimes not, so you may need to add some fresh hot chillis halfway though if you like the heat.
I've ponced around with chilli loads, I've had versions with Coke in it dark chocolate and coffee but the dark sugar is deffo the way to go. That one is quite simple but really nice. For the best result stick on really low at 100 and leave it for 5-6 hours.
@Bodanki has Italian family he posted up a lasagne recipie and I made it, superb stuff. Boiled eggs and sausage meat in it and no white sauce which I hate.
I'm not a great lover of Bechamel sauce myself, I always substitute it with light creme fraiche with reggiano cheese grated in and black pepper I've also substituted the meat for eggplants and tomatoes see below.
I love the way that this forum floats between people calling each other ****s, and sharing our favourite culinary techniques
Pizza Diavola and a couple of cold ones! Nice Italian place near me that does a very acceptable one too..
Cheese sandwich Two slices of bread Cheese Put the cheese in between the two slices of bread. Wash down with two bottles of Rioja.
I'm sure two kitchens would love that. Otherwise a waste of (hopefully) decent Rioja!.. It needs a good steak or lamb...
