We had already set aside Saturday evening to make a batch of Pete’s Wondrous Chilli – the beans were boiled and slow-cookered on Friday night, and we set to and made it yesterday afternoon. 4lbs of lovely Dexter stewing beef was turned into 10 really rather generous portions; we shall have some for supper tonight, and four tubs have gone in the freezer. We cooked it overnight in the slow cooker, and the smell drove us quite demented.
Yesterday, Pete sallied forth with his bicycle and trailer to do the shopping, and returned bearing (amongst lots of other things) two huge bunches of herbs; one of coriander, and one of fenugreek, which I’ve never seen before in its fresh form.
The coriander was easy – we found four chicken breasts in the freezer (we are really getting it under control now!) and a batch of lemony coriander chicken is in the slow cooker now.
I’ve never cooked with fenugreek before, but we put some leaves in the chilli (well, why not?!). I also minced up the last of the breast of lamb we had last week, grated up carrot, celery and onion, chopped garlic and fried it up with the lamb. Added my version of the Ras El Hanout spices I love so much*, and bunged in about a cup full of lentils. And more fenugreek. That’s currently cooking slowly downstairs on a diffuser, for a moussaka in the week.
I’ve had enough now, although I might just whip up a pear and chocolate crumble, as there are pears that need eating. (Pete has just said “ohmigod”).
* I should have made a note, but I used lavender, rose petals, paprika, cloves, cinnamon, ground ginger, galangal, coriander seeds, cardamon seeds, peppercorns, mace. It might not be authentic, but it smells nice.Tags: beef, chicken, lamb, slow cooker