For someone who can’t cook, I spend a ridiculous amount of time watching people cooking on TV.
What are your top three TV cookery shows? For me it’s Come Dine with Me, Great British Bake Off and Masterchef.
But I could be swayed by The Big Family Cooking Showdown, the new family cookery show on BBC that is hosted by Nadiya from GBBO. Each week, two families compete in three challenges, and there are heats and recipes and all that sort of thing. There’s also a brand new cookery book to accompany the show, featuring some of the best featured recipes.
Penguin Random House sent me a copy of the recipe book and invited me to try one of the recipes. Since Flea’s a vegetarian, I gave her the choice of the recipes and she opted for vegetable chilli with home-made tortilla chips and mini tortillas.
As with most recipes, we made a few substitutions here and there. Flea is quite fussy about vegetables (for a vegetarian) so it was out with the mushrooms and sweet potato, and in with the regular potatoes and extra carrots. But I tend to think that’s the secret to successful family recipes, isn’t it? Making a few adjustments here and there to suit your family’s tastes?
The recipe was nicely detailed and very clear, with tips on where we could save time. Those sorts of tips are always appreciated on a busy weeknight in our house!
Overall, I think we did quite well. Brilliantly, if you take into account the fact that I MADE MY OWN TORTILLA CHIPS. I know, right? Amazing.
You’ll find the vegetable chilli recipe below, if you’d like to give it a try. I also have THREE copies of The Big Family Cooking Showdown recipe book to give away to readers of my blog – to be in with a chance of winning, simply head over to my Facebook page to enter.
Vegetable Chilli with Home-Made Tortillas
- 2 small sweet potatoes (we used 5 new potatoes)
- 2 tsp chilli powder
- 2 tsp paprika
- 4 tbsp olive oil
- 2 cloves garlic
- 1 red chilli, chopped
- 1 yellow pepper
- 1 red pepper
- 1.5 red onions
- 150g chestnut mushrooms (we didn’t use)
- Aubergine (1 medium, chopped)
- 1 tsp coriander
- 1 tsp cumin
- 2 x 400g tins kidney beans in chilli sauce
- 1 x 400g tinned tomatoes
- Dash of Worcestershire Sauce
- Dash of red wine vinegar
- Dash Tabasco or hot sauce
- 200ml vegetable stock
- 1 bunch coriander
- To start off, chop the potatoes and season with paprika/chilli, drizzle with oil and roast for 20 mins in a 200 degree oven.
- In a pan, use olive oil to cook off the chopped celery, onion and carrot for 10 minutes. Add the garlic and chilli, then after another minute, add the remaining chopped vegetables. Cook for 10 more minutes.
- Add the remaining chilli and ground coriander, along with the paprika and cumin. Cook for 2 minutes
- Next, stir in the kidney beans, reserving half a tin to serve with the chips.
- Add the tomatoes, Worcestershire sauce, tabasco, red wine vinegar, and stock. Bring to boil and simmer for 30 minutes.
- Finally, add the chopped fresh coriander and roasted potato, and cook for 5 minutes.
To make your own tortilla chips, simply cut a flour tortilla into triangles and spritz with oil and seasoning, before cooking in a hot oven (220 degrees) for 7-8 minutes. The recipe actually calls for deep frying, but we find baked is healthier and less fuss.
You can serve the chilli with tortillas, tortilla chips, sour cream and refried beans (simply cook onion in oil for 5 minutes, add half a tin of kidney beans and chilli, then simmer for 1-2 minutes). Serve with rice if preferred (or if you’re hungry, have both!). We also like chilli with slices of avocado and grated cheese.