The Spicery (Part II) with Jody and Gary

Our good friends Jody and Gary took us up on the offer of cooking this second of three Spicery meals. They came round yesterday and we had a fantastic afternoon and evening chatting, cooking, eating and playing Trivial Pursuit, with the added bonus of a musical interlude consisting of live violin and flute renditions.

It was a most enjoyable day and the meal consisted of Cincinnati 5-way chilli followed by cinnamon and apple whoopie pies. 5-way chilli is so named because it can be served in numerous ways, either on its own or with different garnishes. We served ours over home made spaghetti (see next blog for spaghetti recipe). Again, the spices were all prepackaged by The Spicery.

Chilli recipe:
Olive oil
2 medium onions (finely chopped)
4 (or more) garlic cloves (finely chopped or crushed)
500g minced beef
2 x 400g tins chopped tomatoes
1 x tin kidney beans (drained)
Strong cheddar cheese (grated) (enough for 4)
Sour cream and diced tomatoes to serve

Heat 2 tblsp olive oil in a large pan and fry 3/4 of the onions until soft. Add the garlic and fry for a further minute. Add the beef and chilli blend (ground cinnamon, paprika, Padilla chilli powder, ancho chilli powder, ground cumin, cayenne pepper, ground allspice and ground cloves) and cook until the meat starts to brown.
Blend the tinned tomatoes to a smooth paste and add to the meat along with a tsp of salt, the whole spices (cinnamon quill, bay leaves and chipotle chilli) and 300ml of water. Bring to the boil and then simmer for at least an hour. Add the kidney beans near the end of cooking and serve over spaghetti. Garnish with the cheese, the rest of the onions, diced tomatoes and sour cream.




Whoopie pie recipe:
150g + 50g butter (at room temperature)
150g caster sugar
1 large egg
300g self raising flour
1 tsp bicarbonate of soda
1/2 tsp salt
2 bramley apples (peeled, cored and cut into chunks)
125g full-fat cream cheese
150g icing sugar

Pre-heat oven to 190C/375F/gas mark 5.
Put the apple in a pan with a splash of water and simmer for 10 minutes. Blend to a smooth texture (you need 300g of purée).
Cream 150g butter with the caster sugar until light and fluffy. Beat the egg and then add slowly to the butter, mixing thoroughly.
Sift the flour, bicarbonate of soda, salt and the pie spices (ground cinnamon, ground cassia, vanilla powder, ground cloves and ground nutmeg) into a bowl. Save a generous pinch of the pie spices to one side. Fold the flour mix and apple purée into the butter mix until it’s well combined.
Put 1 tblsp dollops of the mixture onto greased baking trays, making sure there’s space between them. Bake for 20-25 minutes until golden and a skewer comes out clean.
Beat the cream cheese until smooth, then add the 50g of butter and beat again until smooth. Mix the icing sugar and filling spices (ground ginger and cinnamon) into the cream cheese mix. Put the filling in the fridge until the pies are cool. Make a sandwich with two pies and a generous amount of filling in the middle. Mix the remaining pie spices with a few tsp of icing sugar and use to dust the tops.




Optional kitchen porn:
Kitchenaid mixer
Bosch hand blender

If you are interested in joining us to cook the third and final Spicery meal, please let us know. The menu will be Szechuan hotpot followed by lemon and rosemary posset with green peppercorn shortbread.

Published in: on March 4, 2012 at 12:20 pm  Leave a Comment  
Tags: , , , ,

The URI to TrackBack this entry is:

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: