Halloween. I had every intention of carving a pumpkin to go outside the house to encourage trick or treaters. Unfortunately, though, I ran out of time. I turned on the fairy lights outside the house instead in the hope that they would come and brought a tub of Haribo from the shop, in the hope they wouldn't so I could tuck into it at a later date! We had a few which was lovely. A perfect balance of being part of the trick and treat tradition but not enough to wipe us out of sweets so I can gorge myself on Haribo whilst justiying that I brought it for the kids.... I'm eating them as I type...
As a finale of my Shoptober I have decided to cook up one of our favourite suppers.... Nacho's.
We grab minced beef from the shop along with onion, a carrot, celery and a jar of Harissa Spicy Meze. This little jar is fantastic. Add half a jar to your mince mixture to make an amazing chili. Easy, authentic and delicious.
Nacho's
Ingredients
pack of minced beef
chopped onion
chopped celery
chopped carrot
chili flakes
glass of red wine
500ml beef stock
half jar of Harissa Spicy Meze
bag of Doritos
ball of mozzarella
creme fraishe
1. Fry the onion, celery and carrot over a medium heat for about 5 mins until softened.
2. Increase the heat and add the beef to brown.
3. Add chili flakes and stir into the beef then add a glass of red wine and let bubble for a minute or two.
4. Add the beef stock and leave to simmer to reduce the mixture a little to the consistency of chili.
5. Once the sauce has thickened add the Harissa and stir in well. Leave on a low heat to bubble away gently until you are ready for it. Add wine or stock if you need to thin it out.
6. Place the Doritos in a shallow oven proof dish. Dot half of the mozzarella in little pieces over the Doritos. Then spoon the chi
li over the Doritos gently making sure there is an even covering. Dot the other half of the mozzarella over the mixture.
7. Add a sprinkling of parmesan or cheddar cheese over the top and grill under hot grill for 5 - 10 mins until the cheese is bubbling and golden.
8. Transfer to plates and blob creme fraishe on top. Eat with fingers for as long as you possibly can.
As a finale of my Shoptober I have decided to cook up one of our favourite suppers.... Nacho's.
We grab minced beef from the shop along with onion, a carrot, celery and a jar of Harissa Spicy Meze. This little jar is fantastic. Add half a jar to your mince mixture to make an amazing chili. Easy, authentic and delicious.
Nacho's
Ingredients
pack of minced beef
chopped onion
chopped celery
chopped carrot
chili flakes
glass of red wine
500ml beef stock
half jar of Harissa Spicy Meze
bag of Doritos
ball of mozzarella
creme fraishe
1. Fry the onion, celery and carrot over a medium heat for about 5 mins until softened.
2. Increase the heat and add the beef to brown.
3. Add chili flakes and stir into the beef then add a glass of red wine and let bubble for a minute or two.
4. Add the beef stock and leave to simmer to reduce the mixture a little to the consistency of chili.
5. Once the sauce has thickened add the Harissa and stir in well. Leave on a low heat to bubble away gently until you are ready for it. Add wine or stock if you need to thin it out.
6. Place the Doritos in a shallow oven proof dish. Dot half of the mozzarella in little pieces over the Doritos. Then spoon the chi
li over the Doritos gently making sure there is an even covering. Dot the other half of the mozzarella over the mixture.
7. Add a sprinkling of parmesan or cheddar cheese over the top and grill under hot grill for 5 - 10 mins until the cheese is bubbling and golden.
8. Transfer to plates and blob creme fraishe on top. Eat with fingers for as long as you possibly can.
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