NIGHT OF THE ECHIDNA
Not to worry, this recipe is not echidna based, but the story that goes with the recipe is about something that actually happened to my neighbour Harley the other day.
The recipe at the end of the story is something Lynne made which was devoured the very same night.
I know you will eventually see the connection.
So, Harley calls me the other night, to say that somehow, an echidna had gotten into his house and wedged itself between the wall and the water heater. I was struck immediately with the mixed symbolism of all. Kind of like a ground hog day in reverse, it seemed like a sure sign that Winter was upon us in Goonengerry.
It has turned chilly, that being the first night we had lit our little pot belly woodstove this year.
Everybody and everything is trying to get warm now. Even Jasper, our old black cat is curling up next to me at night.
Before I lose the thread though, Ground Hog Day, the movie, is on my short list of all time favourite movies. If you haven?t seen it, try and find either it, or Treasure of the Sierra Madre (or Night of the Iguana), curl up and stay in for a night of?
RED CHICKEN CHILLI
6 tablespoons olive oil
2 large onions, chopped
6 cloves garlic, minced
2 red capsicum, chopped
4 chillies, minced (optional)
2- 4 tablespoons chilli powder
2 tablespoons ground cumin
2 teaspoons ground coriander
1 teaspoon cinnamon
12 chicken breast fillets, cubed
2/300g SALSA PICANTE (Mild or Medium)
1 cup tomato puree
2 cups beer or chicken broth
? cup grated dark chocolate
salt
sour cream
1 bunch green onions, finely sliced
Heat oil in a large pot. Saut? onions, garlic, capsicum and chillies until softened, about 10 minutes. Stir in ground seasonings and cook for 1 minute. Add chicken and cook until lightly browned. Stir in salsa, tomato puree, beer or stock and simmer for 30 minutes. Add extra beer or broth if needed. Season to taste with salt and stir in chocolate. Serve in bowls and garnish with a dollop of sour cream and a sprinkle of green onions.
serves 6
advance preparation: This chilli can be made several days in advance. The flavour improves with age. It can also be frozen.
variation: 3 cups cooked borlotti or kidney beans can be added to the chicken chilli along with the salsa. Add more liquid if necessary. Mashing half of the beans will create a thicker chilli. For a milder chilli, tomato puree can be substituted for some of the salsa and decrease amount of chilli powder.
vegetarian: Omit chicken and add 6 cups cooked borlotti or kidney beans. Use vegetable broth or beer and follow directions as above. Mashing half of the beans will create a thicker chilli.
serving ideas: serve over rice, or in a bowl on it?s own with warm tortillas on the
side, or, I like it will corn chips crunched over the top of the bowl.
Stay warm, Love and Good Food, the Bolands
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