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spoon. Cook on a medium heat for 20 min­utes. If the sauce be­gins to dry out, add a lit­tle wa­ter.

3 When the sauce has re­duced, make four holes in it and break the eggs into them. Let the eggs fry, oc­ca­sion­ally bast­ing the tops with the hot tomato sauce. Mean­while, in an­other fry­ing pan, warm the tor­tillas and place them on two warmed plates.

4 When the eggs are done, spoon two on to each tor­tilla and share the sauce be­tween them. Serve with a dol­lop of sour cream on each egg.

Seb Emina, The Break­fast Bi­ble (Blooms­bury)

5 FALL-APART CHIPO­TLE PORK AND PINTO BEAN CHILLI

Pork and chilli is a clas­sic pair­ing, as ev­i­denced by this slow-cooked stew. Here, the rich­ness of the meat is coun­tered by the heat of chipo­tle – smoked, dried jalapeños.

Serves 6

1.2kg pork shoul­der steaks, cut into 3cm pieces

Salt and black pep­per

4 tbsp olive oil

2 large onions, roughly chopped

4 gar­lic cloves, finely chopped 2 tbsp smoked sweet pa­prika 2 tbsp ground cumin 1 tbsp chipo­tle puree 800ml tomato pas­sata 60ml cider vine­gar 45g soft brown sugar 2 x 400g tins pinto or black beans, drained

To serve

1 red onion, chopped 2 av­o­ca­dos, sliced A large hand­ful of fresh co­rian­der A hand­ful of Red Le­ices­ter cheese, grated

1 Sea­son the pork with salt and pep­per. Heat 1 tbsp of the olive oil in a large, heavy saucepan with a lid over a medium-high heat. Brown the pork in batches for 1–2 min­utes each side or un­til browned all over. Re­move and set aside. It will seem like a lot of meat but it shrinks con­sid­er­ably when it cooks.

2 Re­duce the heat to low-medium, add the re­main­ing 3 tbsp of olive oil, onions and gar­lic, sea­son with salt and pep­per and cook for 5–6 min­utes or un­til soft­ened.

3 Add the spices and chipo­tle puree and cook for a few min­utes. Add the pas­sata, vine­gar, sugar and pork. Add a good sprin­kling of salt, cover with a lid and cook for 1 hour or un­til the pork is ten­der. Keep the heat low so the bot­tom doesn’t burn and re­mem­ber to stir ev­ery 15 min­utes or so.

4 When the pork is fall-apart ten­der, add the drained beans and warm through. Serve in small bowls topped with the onion, av­o­cado, co­rian­der and cheese. If you want it to stretch to 8-10 peo­ple, serve it with bas­mati rice.

6 CHILLI CHEESE TOASTIES

30 mins You can’t go wrong with a toasted cheese sand­wich, but you can make it even bet­ter with a few fiery specks of green chilli. The art to the per­fect toastie is to melt the cheese with­out burning the bread. Pa­neer won’t melt like ched­dar, but it makes an in­ter­est­ing al­ter­na­tive here.

Serves 4

8 slices medium-sliced white or brown bread Soft but­ter

175g crum­bled pa­neer or grated ched­dar

2 or 3 green chillies (or to taste), finely chopped

½ red onion, finely chopped

1 medium tomato, diced (op­tional) A hand­ful of chopped co­rian­der leaves

1 level tsp chaat masala (or to taste) Salt and black pep­per Tomato ketchup (op­tional)

For the co­rian­der chut­ney 2 large hand­fuls of co­rian­der leaves 1 green chilli, roughly chopped 1 tsp ground cumin, dry-roasted 3 tbsp lemon juice A pinch of salt

1 To make the chut­ney, blend the in­gre­di­ents in a food pro­ces­sor un­til finely chopped. Add a splash of wa­ter and blend again un­til smooth.

2 But­ter the bread slices on both sides. Spread 4 of the slices with co­rian­der chut­ney to taste.

3 Com­bine the cheese, chillies, onion, tomato and co­rian­der, and divide evenly be­tween the bread slices cov­ered with chut­ney.

4 Sea­son to taste with chaat masala, salt and pep­per, top with the re­main­ing pieces of but­tered bread and grill un­der a medi­umtem­per­a­ture grill un­til the cheese has melted and the bread is golden brown. Serve pip­ing hot, with a squirt of ketchup on the side. Carolyn Caldicott, Bom­bay Lunch­box (Frances Lin­coln)

7 CARAMELISED PINEAP­PLE WITH CHILLI SALT

30 mins Serve with co­conut ice-cream for a trop­i­cal dessert with a lively kick or re­duce the sugar con­tent of the chilli salt to make a side dish for bar­be­cued meat.

Serves 4 For the chilli salt 1 tbsp sea salt flakes

1 tbsp golden caster sugar

½ tsp cayenne pep­per

Zest of 1 lime

Jen­nifer Joyce, jen­nifer­joyce.co.uk

6

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