And so we come, with a sense of weary inevitability, to Mince Night. Haven't had one for several weeks - I've been trying not to default to the usual hamster wheel of my regular midweek recipes - but I had in mind something to try out, and there was mince in the chiller cabinet...
...and then I forgot what I was planning to make*, but there was still mince in the fridge. And on a late afternoon stretch-the-aching-back constitutional the little grocery which has bowls of fruit and veg out front for a pound each had avocados, and limes...
...so, chilli con carne it was.
With wraps rather than rice, because I had those already and we're all a bit sick of rice. And wedges to use up some of the massive sack of potatoes lurking in the garage. And guacamole, obviously. And grated cheese, and LIGHTBULB MOMENT curtido!
I love curtido. I discovered it a couple of years ago when I was looking for a mayonnaise-free coleslaw-type side to go with fish tacos (I loathe mayo with a deep and fiery passion, tis the Devil's Snot IMO). It's very, very simple:
Combine the sugar and vinegar - I give it a v quick blast in the microwave on medium - sling it over the vegetables and top with snipped coriander. Mix it all up.
It's perfect with the battered fish I use in tacos, and as it turns out, also adds a nice crunch and freshness to chilli.
I made the guacamole with chopped tomato, red onion, coriander, salt and lime juice - the avos were a bit of a disappointment, dark on the inside and hard in places, so it wasn't pretty but tasted fine.
Mindful of the forthcoming CK entry, I added a couple of squares of dark chocolate to the chilli, to see if it made any difference. It didn't, but at least curiosity was satisfied.
It was quite a lot of moving parts for a Wednesday night meal, but a nice sociable way to round off the day and head into the evening. The boys loved it, especially as in the Time Before their friends come round to tea on Wednesdays before they all head off to martial arts, and I quite often do them wraps as a customisable-for-all-tastes dinner option. Inadvertent nostalgia and linkage, but nice to have it.
Don't make it while wearing a white top, though. Rookie error.
*Enchiladas. From Melinda's blog last week. Dammit.
...and then I forgot what I was planning to make*, but there was still mince in the fridge. And on a late afternoon stretch-the-aching-back constitutional the little grocery which has bowls of fruit and veg out front for a pound each had avocados, and limes...
...so, chilli con carne it was.
 |
| Curtido: simple, blessedly mayo-free |
With wraps rather than rice, because I had those already and we're all a bit sick of rice. And wedges to use up some of the massive sack of potatoes lurking in the garage. And guacamole, obviously. And grated cheese, and LIGHTBULB MOMENT curtido!
I love curtido. I discovered it a couple of years ago when I was looking for a mayonnaise-free coleslaw-type side to go with fish tacos (I loathe mayo with a deep and fiery passion, tis the Devil's Snot IMO). It's very, very simple:
- Shredded white cabbage (say half a small one)
- Grated carrot (two or three should do it)
- Very thinly sliced red onion
- 50ml white wine vinegar (or red if you've run out of white and don't notice till it's needed)
- 2tsp caster sugar
- Coriander
Combine the sugar and vinegar - I give it a v quick blast in the microwave on medium - sling it over the vegetables and top with snipped coriander. Mix it all up.
It's perfect with the battered fish I use in tacos, and as it turns out, also adds a nice crunch and freshness to chilli.
 |
| Pre-descending hordes: acceptable chilli, wedges, curtido and ugly guac |
I made the guacamole with chopped tomato, red onion, coriander, salt and lime juice - the avos were a bit of a disappointment, dark on the inside and hard in places, so it wasn't pretty but tasted fine.
Mindful of the forthcoming CK entry, I added a couple of squares of dark chocolate to the chilli, to see if it made any difference. It didn't, but at least curiosity was satisfied.
It was quite a lot of moving parts for a Wednesday night meal, but a nice sociable way to round off the day and head into the evening. The boys loved it, especially as in the Time Before their friends come round to tea on Wednesdays before they all head off to martial arts, and I quite often do them wraps as a customisable-for-all-tastes dinner option. Inadvertent nostalgia and linkage, but nice to have it.
Don't make it while wearing a white top, though. Rookie error.
*Enchiladas. From Melinda's blog last week. Dammit.
Hard agree on the evils of mayo - thank you for the inspiration for an alternative to coleslaw though!
ReplyDeleteI haz found my people! Have you ever had the Sandwich Tantrum trying to find one bloody pre-packed bloody sarnie that isn't either farking falafel or hoisin fricking duck?
DeleteYES!
DeleteThis sounds excellent, and you can always enchilada another time. That curtido definitely wants a wider audience, I can see people taking notes already. Love the idea we push you into daring experimentation, even if the chocolate was sacrificed in vain.
ReplyDeleteAlso, "on a late afternoon stretch-the-aching-back constitutional" is one of those things which is now a part of life that we never noticed creeping up.
It was Green and Black's, too. #sadface
DeleteBack partly my own fault. If you will insist on sitting on your bed to work (change of scene needed but still) in your 40s you may expect such creakments.
Oh goodness, I'm glad someone else hates mayo as much as I do. The Devil's Own Snot indeed! This sounds yummy, and of course you have to have grated cheese. I like a blob of sour cream as well with chilli, just because :)
ReplyDelete