chilli is something which i’ve enjoyed trying different versions of – beef and pork chilli with tomatoes and beef chilli without tomatoes (i preferred the version without but that is probably due to lots of other refinements i made with that recipe), white chilli (a much-loved and regularly-cooked vegetarian bean chilli from simon rimmer) and now, green chilli.
this jamie oliver recipe caught my eye due to the way jamie describes the dish:
“this green chilli is so delicious, simple to make and a total pleasure to eat. in england, we’re sort of brainwashed into thinking of chilli as just being chilli con carne, but this is completely different and i absolutely love it. i think it’s cleaner, braver and fresher than your average chilli.”
his description about it being “cleaner, braver and fresher” was the appealing factor – this is what i love about the white chilli.
the resulting dish wasn’t as wonderful as i’d hoped – i think it needs more herbs and i’d try to cook the peppers for less time so they retain a bit more of their flavour and bite (perhaps add them just before the tomatoes go in). i didn’t have any pork mince in so i chopped my own and i don’t think this did the dish any favours either – next time i will use mince and see it compares. the recipe does have the makings of something delicious but, if you try it, tweak things about a bit. i’ll update this post if i work out a definitive version!
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