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8
February
No-Chilli Chilli
No-Chilli Chilli
Serves | 4 |
Website | Based on Jamie Oliver's Winter Chilli |
Ingredients
- 20g Dried Porcini Mushrooms
- 1 tablespoon Ground Coriander
- 1 tablespoon Smoked Paprika
- 1 tablespoon Fennel Seeds
- 1 Small Butternut Squash (Peeled and cubed)
- Olive Oil
- 500g Brisket
- 500g Pork Belly
- 2 Medium Onions (roughly chopped)
- 60ml Balsamic Vinegar
- 400g Cannellini Beans
- 400g Chopped Tomatoes
- 1 teaspoon Cooking Salt
- 200g Rice
- 500ml Boiling Water
- 1 Vegetable Stock Cube
Directions
1. | Pre-heat the oven to 190°C/ 375°F /Gas Mark 5. Add boiling water to the dried mushroom and set aside to rehydrate |
2. | Grind the fennel seeds in a pestle and mortar, then mix with the coriander and paprika |
3. | Peel and cube the squash and place on a baking tray. Drizzle with oil and sprinkle with a third of the spice mix and bake for 50 minutes. Leave to one side. |
4. | Lower the oven temperature to 150°C/300°F/Gas Mark 2. |
5. | Drizzle the meat with a little olive oil, then rub in the remaining spice mix |
6. | Place a large casserole dish on the hob over a medium heat and brown the meat on all sides. Set aside on a plate |
7. | Add the diced onion to the pan and fry until soft and start to caramelise, then add the balsamic vinegar |
8. | Finely chop the mushrooms and add to the onions along with 90% of the mushroom liquid, leaving behind the dregs as they may contain gritty bits |
9. | Add in the cannellini beans including any liquid, chopped tomatoes and salt, then return the meats to the dish |
10. | Bake in the oven with the lid on, for 4 hours |
11. | Stir in the squash, and place back in the oven, heat turned off, while you cook the rice |
12. | Make the stock using boiling water, and pour over the rice in a saucepan. Place a lid on and simmer on a low heat for 20 minutes |