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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep31 - Chili Con Carne with Blackened Corn and Iceberg Wedge Salad


Team:Mike & Tarq

Prep:1½hours

Cook:1 hour

Serves:4

 

INGREDIENTS

250g beef mince

250g lamb mince

100g pork mince

2 tsp sweet paprika

2 tsp ground coriander

2 tsp ground cumin

½tsp chilli powder

2 tbs tomato paste

Salt and pepper, to season

80ml (1/3 cup) olive oil

1 onion, finely chopped

4 garlic cloves, crushed

400g can chopped tomatoes

375ml (1½cup) passata

2 tbs tomato sauce

3 bay leaves

4 thyme sprigs

1 small smoked ham hock, meat chopped, bone reserved

400g can kidney beans, drained

Chopped coriander and grated cheese, to garnish

 

RANCH DRESSING

125ml (½cup) sour cream

60ml (¼cup) buttermilk

60ml (¼cup) mayonnaise

1 tsp finely grated lemon zest

1 lemon, juiced

1 tsp garlic powder

½tsp onion powder

 

PICKLED JALAPEÑOS

250ml (1 cup) apple cider vinegar

150g caster sugar

½bunch coriander stems

4 fresh jalapeños, thinly sliced

 

BLACKENED CORN

4 cobs corn

25g butter

¼cup chopped coriander

1 lime, juiced

125ml (½cup) sour cream

 

GUACAMOLE

2 avocados, flesh scooped

½red onion, finely chopped

2 tbs chopped coriander

½tsp garlic powder

½tsp onion power

2 tbs olive oil

1 lime, juiced

 

WEDGE SALAD

2 rashers streaky bacon

1 small head iceberg lettuce

8 cherry tomatoes, halved

1 small red onion, finely diced

8 chives, finely chopped

 

FAIR DUNKEM CHEESY SOLDIERS

8 slices white bread

2 tbs soft butter

4 slices Jarlsberg

4 slices gouda

4 slices young cheddar

 

METHOD

  1. To make ranch dressing, place all ingredients in a food processor and process to combine. Refrigerate until needed.
  2. To make pickled jalapeños, stir vinegar, sugar and coriander in a small saucepan over medium heat until sugar dissolves. Remove from heat. Add jalapeños and set aside for 30 minutes. Remove coriander stems. Drain.
  3. Combine minces in a bowl. Add spices and tomato paste. Using your hands, mix to combine. Season.
  4. Heat half the oil in a large frying pan over medium-high heat. Add mince mixture and cook, breaking up lumps with a wooden spoon, until browned all over. Remove and set aside.
  5. Reduce heat and add remaining oil. Add onion and cook, stirring, until softened. Stir in garlic and return mince to pan. Stir in tomatoes, passata, tomato sauce, bay leaves, thyme and 250ml (1 cup) water. Add ham hock bone and chopped ham.
  6. Bring to the boil. Simmer, partially covered and stirring frequently, for 30 minutes or until thickened and reduced. Stir in beans for last 10 minutes of cooking. Discard bone.
  7. To prepare blackened corn, place corn in a large saucepan of cold water. Bring to the boil, then simmer until tender. Drain.
  8. Preheat a chargrill pan over medium heat. Brush corn with butter and cook, turning, until charred. Season.
  9. To make guacamole, process all ingredients in a food processor until just combined.
  10. To make wedge salad, fry bacon in a frying pan until crisp.
  11. Arrange lettuce, tomatoes, onion and bacon in serving bowl. Drizzle with dressing and garnish with chives.
  12. To make cheesy soldiers, spread bread with butter and sandwich with cheese. Cook in a frying pan over medium heat, turning, until crisp and golden. Cut into soldiers.
  13. Divide chilli con carne among serving bowls. Add corn, cheesy soldiers, guacamole, pickle and salad to the side. Top corn with coriander, lime juice and sour cream to serve.

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