27 January 2010

vegan tamale with black bean chili, tofu-cilantro sauce & red chilli sauce

recipe supplied with Eric Tucker's kind permission
from his excellent Millennium book

& I thought this dish was a delicious winner.
It's more home food cooking than some of his creations - which makes it pretty easy to make, by comparison to some of his other dishes..
My husband however was a little twitchy I should confess here, and only chose to eat the black bean chili no carne, so it looks like it's not a keeper!

but he did declare it a dish with highlights - he really enjoyed the bean chili

The black bean renders your chili no carne smoky, the tofu sauce is cooling, and the red chili sauce makes the polenta meets gnocchi corn torte complete - rather like it does as the final topping to a taco.

Comprising 4 stages: black bean chili, red chili sauce, tamale masa batter & the tofu-cilantro sauce as follows:

1. black bean chili
2 red onions, diced
4 chopped garlic cloves
150ml veg stock
1 tablesp ground cumin
1 tablesp paprika (mild chili powder)
1 teasp dried oregano
2 bay leaves
1 kilo cooked black beans (or 2 tins)
250g puréed tinned tomatoes or passata
1 tablesp molasses
250ml veg stock
1 tsp sea salt

sauté the onions and the garlic in the stock until the liquid evaporates
add cumin, mild chili powder, oregano & bay, stirring well and toast for a moment
add the beans, tomato, more stock and simmer for 15 to 20 mins to reach chili consistency
add your salt

2. red chili sauce

two ancho chilies & 2 guajillo chillies - I used 5 medium chilies
8 cloves whole garlic
2 tins tomato - puréed
500ml water
1 tablesp ground cumin
2 teasp coriander powder
2 teasp dried oregano
1 teasp sea salt

dry fry your chilies to blacken and soften first for 3 mins, and add your garlic keeping the skin on, for about 5 mins

when cool enough to handle, remove the chili seeds and chop, & remove the garlic from it's paper layer and chop
combine these chilies, garlic, tomatoes, water, herbs and salt, and simmer for 30mins until reduced and sauce-like
blend when cool and strain through a sieve for a smooth chili sauce

3. the masa tamale batter
500g masa harina (from Sainsbury)
1 teasp baking powder
1/2 teasp sea salt
1ltr half rice milk half soya milk (or just soya)
sweetcorn from 2 kernels - I sautéed two chopped courgettes here but would prefer sweetcorn

put all the dry ingredients into a large bowl, and beat in the milk gradually
fold in the sweetcorn (or courgettes)

3. tofu-cilantro cream
large bunch coriander leaves - not stalk
250g silken tofu
juice 2 limes
1 teasp muscovado sugar
100mil water

liquidize to a smooth sauce

Preheat the oven to 170
press one layer of the masa batter into a lasagne tray (11 X 9 inches) to 1cm thick
spread one thick layer of the black bean chili
and a final layer of the masa batter on top
cover with foil and bake for 40-50mins, remove foil and bake for an additional 10mins

slice into 8 portions, and serve with the chili sauce and a blob of the cooling tofu-cilantro green cream

11 January 2010

beef rillettes/ potted beef

aka "no need for teef beef" - cheers Lush!

My friend Lucinda gave me this idea as a way to use up some dried cured Irish beef I've made

It's incredibly tasty

30 day cured Irish beef brisket
beef stock
a little wine
fresh bay

no salt or pepper

gently fry the shallot and garlic in beef fat or goose fat.
add your stock, wine, and the shreds of cured beef (or left over beef)
poach for 5 mins to reduce the liquid, it should keep the beef moist, but not swim in it
cool, cover with cling film, and weight it down to compress the beef nicely

serve on toast - yes! I did add butter to my toast

5 January 2010

street art and my feet art

It's like this mini crop circle in the snow, man.

'twas a little chilly in the studio today, but beautiful nevertheless.
The picture on the left is Lella's abstract "fishes", and mine is imagined people going to the local theatre here at the Everyman - the second "coat".

It will probably take another 2 or 3 layers or maybe more to get it as I want.
I'm feeling it to be top heavy and out of balance though?

What luck I took my hat this morning!