Smoky Veg Bruschetta With Chilli Food

SMOKY VEG BRUSCHETTA WITH CHILLI

Steps:

• Halve the aubergine and courgettes lengthways and score the flat side of each half. Place the pieces flat-side down on the barbecue and cook until golden brown.
• Wrap the aubergines and courgettes separately in double layers of foil with a good drizzle of olive oil, half the lemon juice, all of the zest and a good sprinkling of parsley (make parcels that look like Christmas crackers). Place them both on the cooler coals and, using long tongs, cover them completely with hot coals. Cook for 20 minutes until soft and slightly blackened. (Alternatively, brown the veg on a hot, dry griddle then cook the parcels in an oven preheated to 200°C/400°F/gas 6, for 20 minutes until soft).
• Meanwhile, prick the chilli all over with a knife so it doesn't explode. Blacken it on all sides over the barbecue (or directly over a gas hob) then wrap in clingfilm until cool. Peel, deseed and chop.
• Unwrap the foil parcels and place the veg on a board. Remove the stalk and skin from the aubergine, top and tail the courgettes, then chop the veg and add to a bowl. Dress with a lug of oil and the remaining lemon juice. Add the peeled and chopped garlic to the bowl, along with most of the chilli and mint. Toss and season.
• Lightly toast the ciabatta slices, then rub them with the cut sides of the remaining garlic clove. Drizzle with oil. Spoon over some of your lovely, smoky veg and sprinkle with chilli and mint.

TOMATO BRUSCHETTA

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

SMOKY CHILLI CON CARNE

Steps:

• Heat the oil in a casserole or shallow saucepan over a medium heat, then fry the beef for about 10 mins until any fat has been released and the beef has started to brown. Add the onion and fry for another 8-10 mins until the onions have softened and started to brown slightly. Add the garlic and stir for another minute.
• Stir in the cumin seeds, ground coriander, oregano and a good grinding of black pepper, and continue to fry the mixture for a few minutes until fragrant. Add the vinegar, then the chipotle and tomato pastes, and stir everything together. Tip in the tomatoes and a can of water, then add the yeast extract and crumble in the stock cube. Stir well and bring the mixture to a simmer. Cook for 20 mins, stirring occasionally.
• When the chilli has thickened, tip in the beans and half the liquid from the can. Simmer for 20 mins more, taste for seasoning, then serve with rice, and top with the soured cream, jalapeños, coriander leaves and onion.