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Jekk Joghgobkom 29-02-2020

VEGETARIAN CHILLI

Serves 8

Ingredients

2 tbsp olive oil

2 red onions finely chopped

2 celery sticks finely chopped

3 mixed peppers, cut into 3cm squares

4 garlic cloves crushed

2 tsp smoked paprika

1 ½ -2 tsp hot chilli powder, to taste

1 tbsp ground cumin

2 tsp ground cinnamon

1 tsp dried oregano

1 butternut squash peeled and cut into 2cm chunks

1 heaped tbsp tomato puree

2 x 400g tins chopped tomatoes

500ml vegetable stock

3 x 400g red kidney beans, drained and rinsed

1 tbsp light brown sugar

25g dark chocolate broken into squares

To serve

2 limes

300ml soured cream

30g coriander leaves

2 avocados sliced

Rice or crusty bread

 

Method

-          Heat the oil over a medium heat in a large saucepan or casserole with a lid; fry the red onions, celery and peppers with a pinch of salt for 5-8 minutes, until starting to soften; add the garlic, spices and oregano and fry for a further 2 minutes until fragrant

-          Stir in the butternut squash, tomato puree, chopped tomatoes and stock; bring to the boil, cover and simmer gently for 45 minutes, then add the beans and cook, uncovered for a further 30 minutes until the sauce has thickened and the vegetables are tender; add the sugar and chocolate to the bubbling chilli and season to taste

-          To serve, zest the limes and stir this through the soured cream, along with the juice of ½ lime and most of the coriander; cut the remaining lime into wedges for serving; top the chilli with the lime cream, avocado and remaining coriander; accompany with rice or crusty bread.

 

CHILLI VEGETARJAN

Ghal 8 persuni

2 imgharef zejt taz-zebbuga

2 basliet homor, imqattghin irqiq

2 zkuk tal-karfus, imqattghin irqiq

3 bzariet imhallta, mqattghin fi kwadri ta’3cm

4 sinniet tewm, mghaffga

2 kuccarini paprika iffumigata

1 ½ - 2 kuccarini trab tac-chilli

Mgharfa kemmun midhun

2 kuccarini kannella midhuna

Kuccarina origanu niexef

Butternut squash imqaxxra u mqatta’f- dadi ta’2cm

Mgharfa mburgata kunserva

2 x 400g tadam imqatta’

500ml stok tal-haxix

3 x 400g bottijiet tal-fazola hamra, mlahalha u msoffijha

Mgharfa zokkor ismar car

25g cikkulata skura mfarrka

Biex isservi

2 limes

300ml soured cream

30g weraq tal-kosbor frisk

2 avocados imqattaghin fi slices

Ross jew hobz imqarrmec

 

-          Sahhan iz-zejt fuq nar medju, go borma kbira bl-ghatu; ghaqli l-basal, il-karfus u l-bzariet ma ponta melh, ghal 5-8 minuti, sakemm jibdew jirtabu ftit; zid it-tewm, l-ispices u l-origanu u kompli ghaqli ghal 2 minuti ohra sakemm jibda jifuh

-          Zid il-butternut squash, il-kunserva, t-tadam imqatta’u l-istokk; hallih jiftah jaghli, ghattih u tektek ghal 45 minuta, imbaghad zid il-fazola u sajjar, mikxuf ghal 30 minuta ohra sakemm iz-zalza tghaqad u l-haxix ikun sar; zid iz-zokkor u c-cikkulata u hawwar ghal gosti tieghek

-          Biex is-servi, hokk il-qoxra tal-limes u zidha kollha mas-soured cream flimkien mal-meraq ta’nofs lime u kwazi l-kosbor kollu; aqta’l-lime li fadal fi flieli u serviha mal-krema, l-avocado u l-kumplament tal-kosbor; servi wkoll ir-ross jew il-hobz imqarrmec

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