Jamie Olivers Winter nights chilli & Fiesta Friday #42

Jamie Olivers Winter nights chilli

If you wish to pop back to where I found this recipe you will find it here: Jamie Olivers Winter Nights Chilli

As he says:

Moreish, spicy & a total joy

All I can say about this meal is it is an OMG meal.  Mr Fritz you will love this!

The picture of the bowl in hands is Jamie Oliver’s and it really does not depict the enormity of this meal.  In my mind it really is something where you dress up in Tudor gear, no cutlery and just gorge yourself on this culinary delights.  It is a meat lovers heaven.

Now, I will say this also, it isn’t a quick meal to make either and I ended up putting the meat to cook for the remainder of its duration in my slow cooker and luckily I had bought a big one for a dinner party because there is a huge amount of animal here.

It is an fantastic dish, I felt like I had eaten and cooked a marathon afterwards lol.

This leftovers lasted ages, it went on for days and the apple salsa is pukka lukka!

Here are pictures of ‘my’ adventure with this meal, all put in a gallery so you click each one if you wish to see larger 🙂

For the Chilli

Moreish, spicy & a total joy

Moreish, spicy & a total joyJamie Olivers Winter nights chilli Picture courtesy of the Jamie Olivers website

  • 20 g dried porcini mushrooms

  • 2 tablespoons fennel seeds

  • 2 tablespoons coriander seeds

  • 2 tablespoons smoked paprika

  • 1 butternut squash, (1.2kg)

  • olive oil

  • 1 kg pork belly, skin removed and bone out

  • 1 kg brisket

  • 2 large onions

  • 2 teaspoons soft light brown sugar

  • 150 ml balsamic vinegar

  • 2 x 400 g tins of cannellini beans, or chickpeas

  • 2 x 400 g tins of plum tomatoes

  • 2 red peppers

  • 2 yellow peppers

  • 2–3 fresh red chillies

  • 30 g fresh coriander

    For the salsa:

  • 1 red onion

  • 2 crisp eating apples

  • 3 tablespoons cider vinegar

  • 3 tablespoons extra virgin olive oil

Method

When the weather’s closing in, it’s really great to tuck into a full-flavoured, hearty dish, and for me, a proper, rustic chilli rocks. The meat will fall apart and melt in your mouth. It’s moreish, spicy and with a clever contrasting salsa is a total joy.

Preheat the oven to 190°C/375°F/gas 5. Pop the mushrooms into a small bowl and just cover with boiling water. Bash the fennel and coriander seeds, paprika and 1 teaspoon each of sea salt and black pepper in a pestle and mortar. Carefully cut the squash in half lengthways, deseed, then chop into 4cm chunks. Toss with half the spice mixture and a drizzle of olive oil on a baking tray. Roast for 50 minutes, or until golden, then remove from the oven and reduce the temperature to 150°C/300°F/gas 2.

Meanwhile, drizzle both cuts of meat with olive oil and rub with the remaining spice mixture, then place a large casserole pan (at least 30cm wide, 8cm deep) on a medium-high heat. Place the pork and the brisket in the pan fat-side down and brown on all sides for around 15 minutes in total, then peel and roughly chop the onions. Remove both meats to a plate, reduce the heat to medium, add the onions and sugar to the fat and fry for 10 minutes, stirring regularly until lightly caramelised. Add the balsamic vinegar and most of the mushroom liquid (discarding any gritty bits). Roughly chop and add the mushrooms, followed by the beans or chickpeas, liquid and all, and the tomatoes, breaking them up with a spoon, then return both meats to the pan. Loosen with a splash of water if needed, then bring to the boil, season, and pop a layer of damp greaseproof paper directly on the surface. Cover with tin foil and cook in the oven for around 5 hours, or until the meat is tender.

Prick the peppers and chillies, then blacken all over on a barbecue or in a griddle pan. Place in a bowl, cover with clingfilm and leave to cool, then peel and deseed them, keeping as much juice as you can for extra flavour. Roughly chop with half the coriander, and toss with a little salt and pepper. When the meat is tender, remove from the oven, break up the meat, then stir in the squash, peppers and chillies. Adjust the consistency with water if needed, taste and season to perfection, then keep warm.
To finish, peel the onion, then finely chop with the apples (core and all) and the remaining coriander. Dress with the cider vinegar and extra virgin olive oil and season to perfection. Serve the chilli with the salsa, bread or rice, and a dollop of yoghurt.

So, please I beg, really beg if any of you try this recipe I would love to know how you got on with it.  Actually Mr Fitz I think you could take up that challenge? grins

Thank you for reading, I hope you are having a fabulous weekend and enjoying the Fiesta Friday shenanigans as always.

Justine xx

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  40 comments for “Jamie Olivers Winter nights chilli & Fiesta Friday #42

  1. November 15, 2014 at 10:13 AM

    yummy – delicious – great timing!

    Liked by 1 person

  2. November 15, 2014 at 10:32 AM

    Blimey, you weren’t wrong when you said a whole lot of animal!! It looks gorgeous but I think if I tried this here, we’d be living off it for a week! lol I wonder if you could successfully half the recipe? xx

    Liked by 1 person

    • November 16, 2014 at 3:44 PM

      i am sure one could halve it, i didnt really take much notice of the size and how many it was meant to feed hence the shock lol

      Liked by 1 person

  3. November 15, 2014 at 11:13 AM

    Really mouth watering…

    You should put a statutory warning “view this post after having lunch/dinner” 🙂

    Let’s try to experiment with this recipe 🙂

    Liked by 1 person

    • November 16, 2014 at 3:45 PM

      haha yes perhaps I should and i should have done that to myself too if you experiment with it please let mek now how it goes x

      Liked by 1 person

  4. November 15, 2014 at 12:58 PM

    WOW!! That looks so hearty and amazing!! I’ll definitely pin this for later 😀

    Liked by 1 person

    • November 16, 2014 at 3:46 PM

      ooh exciting you must try it, it is a real feast, really is x

      Like

  5. November 15, 2014 at 2:26 PM

    Oh my I love this chili. what a fantastic recipe. It looks so good, brisket, pork belly, spice wow!!! Great recipe thank you for sharing it.

    Liked by 1 person

    • November 16, 2014 at 3:46 PM

      haha yes it was momentous to make and eat lol, it was gret but oh boy i could hardly walk lol x

      Like

  6. November 15, 2014 at 3:18 PM

    What a fantastic chili recipe. Bookmarked this!

    Liked by 1 person

  7. November 15, 2014 at 4:46 PM

    This sounds like a wonderful chili–it looks so good!

    Liked by 1 person

    • November 16, 2014 at 3:48 PM

      tastes and looks good, your avatar pic always makes me hungry ggrr lol x

      Like

  8. NotAPunkRocker
    November 15, 2014 at 5:10 PM

    Know what else would be nice on a cold day like today? Jamie Oliver.

    What?

    😀

    Really, that does look good but I would be eating it for two weeks. I’d have to figure out how to scale it back a little! 🙂

    Liked by 1 person

  9. November 15, 2014 at 5:21 PM

    Scale it back? why??? its only 2k of meaty goodness? once portioned out it aint much really.. LOVING that though Justine… to the point where i want it now.. yup this will get made for sure.. next week.. i may find some more meats to add.. nice one for sharing… have a lovely decadent weekend..x

    Liked by 1 person

    • November 16, 2014 at 3:49 PM

      oh i wouldn’t scale it back and didnt lol, i just didn’t pay attention to the size in the first place, hence gave me a bit of a shock, the meat was hurled on to the kitchen slab and I thought OMGGG I don’t have pans big enough for that, I guess I know what i will get for Christmas!

      Like

  10. November 15, 2014 at 6:11 PM

    An omg meal indeed!! What a beautiful and mouthwatering chili!!

    Liked by 1 person

  11. November 15, 2014 at 6:13 PM

    Ooooh this looks so delicious! And yes, Mr Fitz is the perfect candidate for this 😉 x

    Liked by 1 person

  12. November 15, 2014 at 7:10 PM

    Yummy xx

    Liked by 1 person

  13. November 15, 2014 at 8:15 PM

    Wow, that is a gorgeous chilli!! Yum!

    Liked by 1 person

  14. November 15, 2014 at 9:38 PM

    Wow – there is a lot going on here in your chili. All ingredients I like and it looks like your family was happy too 🙂

    Liked by 1 person

  15. November 15, 2014 at 10:56 PM

    Looks great Justine. Just made some chili with ground turkey and tastes just like beef – you are so right, perfect for a cold day.

    Liked by 1 person

    • November 16, 2014 at 3:51 PM

      wow really? thats different, i woldn’t have thought that at least a healthier alternative x

      Like

  16. November 16, 2014 at 7:56 AM

    Well, I think you could win some prizes at the next chill cook-off with this one, Justine! I just adore really complex chilli, so I have bookmarked your recipe! I will try it for sure! Can’t wait! 😀

    Liked by 1 person

    • November 16, 2014 at 3:53 PM

      haha yes that would be fun! I think i need to wait a year to do it again lol

      Like

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