Dishes that pack a punch (part two)

It got quite cold last week, and I really fancied a nice, warming bowl of chilli con carne. A little bit of what you fancy does you good, even if you are dieting, and even though I know that chilli is a really retro 80s kind of a dish, and therefore a bit naff, I've always been fond of it. Besides, I'm addicted to Chipotle chillies (a Mexican chilli with a smoky flavour that I buy in bulk from The Cool Chile Company), and I use them to liven up both the chilli itself and the guacamole that accompanies it.

Needless to say, Mark's portion was about twice the size of mine – the portion sizes here apply to my portions, not his.

Chile con carne for 6

2 tbsp olive or vegetable oil
500g lean beef mince
1 large onion, chopped
2 garlic cloves, minced
1 large chipotle chilli, soaked in hot water for half an hour, then chopped
2 tsp ground coriander
1 tsp ground cumin
1 can kidney beans, drained
200g canned chopped tomatoes
1 tsp chopped fresh oregano
salt and freshly ground black pepper

Warm a scant tablespoon of oil in a heavy-bottomed pan and brown the meat. Remove the browned mince from the pan with a slotted spoon and set aside in a bowl.

Fry the onion gently in the remaining oil until it is soft and translucent. Add the minced garlic and chopped chilli, plus the spices. Fry for a further minute.

Tip the meat back in the pan and add the kidney beans, tomatoes and oregano. There should be enough liquid in the pot to keep things moving relatively freely, if not add 100mls or so of chicken or beef stock.

Bring to the boil, then turn the heat down and simmer for an hour or two. Season to taste. Serve with a dollop of guacamole (see recipe below) and a spoonful of half-fat crème fraiche.


Guacamole for two

2 tbsp grated red onion
1/2 chipotle chilli, chopped
2-3 tbsp chopped canned tomatoes
1 avocado
juice of 1 lime
fresh coriander, chopped
salt and freshly ground black pepper

Mix the onion, chilli and tomatoes together in a small bowl. Add the avocado, then mush together with the back of a fork – it doesn't matter if everything's a bit lumpy. In fact, lumpiness is part of the beauty of a home-made guacamole – who wants that bland smooth mush that comes in tubs at the supermarket? Stir in the lime juice and coriander and season. Serve as soon as possible, otherwise the avocado has a tendency to turn brown (although that's mitigated somewhat by the lime juice).

The perfect dinner?

In an ideal world, I'd rather not eat complex carbs at dinner (which I eat earlier than I usually would, around 7.30, to ensure I've finished digesting the meal before I go to bed). It can be tough, though, trying to find a recipe that really satisfies my hunger – and my appetite – without including some kind of stodge.

Last Friday, though, I made a great meal that hit the spot for me – and got a 'Wooh, yeah, baby' from Mark. It adds fuel to the theory that a bite of spice in a dish really helps to keep those hunger pangs at bay.

The recipe that follows should give you some idea of how to recreate the dish – but don't take my version as gospel. Like any salad, this Thai beef salad is open to artistic reinterpretation, as long as you keep the general principles in mind.

Thai beef salad for two

Baby spinach leaves – as many as you want
1/2 red onion, sliced thinly
1 small red or green chilli, chopped
1 medium carrot, grated coarsely
1/2 green (unripe) mango, peeled and cut into thin strips (if you can't find green mangoes, you can either use a green apple, which has a some of that sweet-sour thang going for it, or use a ripe mango, although the salad will be slightly different in character)
10-12 cherry tomatoes, halved
1-2 tbsp peanut or vegetable oil
a good handful of cashew nuts
300g steak (I used rump steak, but you can use sirloin or fillet if you want)
fresh coriander leaves, chopped (use as much or as little as you want)
fresh mint leaves, chopped (use as much or as little as you want)

Dressing:
4 tbsp nam pla (Thai fish sauce)
1 tbsp sesame oil
juice of 2 limes

Put the spinach leaves into a large bowl. Top with sliced onions, then sprinkle with the chopped chilli. Scatter the grated carrot and the green mango over the spinach, then throw in the tomato halves.

Heat a dash of peanut or vegetable oil in a frying pan and toast the cashews until golden (I find if I don't use the oil, the cashews seem to burn rather easily). Once toasted, chop coarsely and put aside.

Heat another tablespoon of oil in a frying pan (or smear over a griddle) and fry the steak. You can cook the steak as you like it, but I always think rare works best for this kind of salad). When it's cooked, take it off the heat, season, then slice. Place the slices on top of the salad, then scatter the nuts and herbs on top.

Mix the dressing ingredients together and taste for balance. You may find you need a bit more lime, a bit more nam pla or even a touch more oil.

Dress the salad and serve.