Welcome to FridgeCam. Welcome to Sorted Food, and can I say, welcome to my house.
A chilli con carne is one of the dishes that when I first started
learning how to cook and fending for myself - it's one of the things that I
first experimented with in terms of mixing up the flavors adding my own
twist to it trying to change things up and then people started asking me to
make it when we would go to family events and it became my signature dish
in a way. Yeah it's always been barbecue
Yep. And chilli. It's like those two things you can heavily rely on Jamie to provide.
I do have a baby and he is crying so if you hear that I'm not ignoring him.
My wife is there looking after him. She's a very good mother. Sometimes you can't
help it when babies cry. They do that. They do that.
My onions are sweating off, gonna get them nice and soft, add in some garlic,
in the meantime I'm gonna fry off my beef mince, so we get some nice different
textures. Bit of colour, bit of flavour on that before goes into the pan.
J's asked me to come up with something like a side dish, something
different to just rice to serve with his bespoke chilli con carne - and I thought
what do you love more than anything world? Polenta. So one of the key
ingredients that we're actually gonna make some amazing cornbread. I think my chilli
changes every time I cook it but what doesn't change is the sides. It's more
tear and share. Like if you're taking it to a family event, especially if it's one
of those kinds of everyone brings a dish, this is just nice because it becomes a
talking point. At the moment your Chilli's talking point is "J what have you done to
it this time" - Yeah. This is like another talking point
to add alongside it. You've put milk in my beer glass. This urgh. That is my beer goblet.
So mostly cornmeal, a little bit of flour and baking powder and then the wet stuff
is eggs onion and milk. And then just loads of sweet corn in as well. Right
onions going in here as well.
Impressed now?
Mmm sweet corn with scrambled egg.
Doing the beef in two batches because if you do it all together, the
temperature of the pan gets too low and it doesn't brown properly. By doing it in two
batches I get some really nice brown crispy bits and they're going to add a
load of texture into the chili when it's cooked later.
I tweet
World. I'd like you to meet Finn. He's very very milk drunk at the moment. He is 8
1/2 weeks old. And we've decided to keep him. He looks as fed up to be in your company as
we all do. Right, now that one's browned off, we will chuck this back in here. Basically
we got a hot chili powder, ground cumin, ground cinnamon, ground coriander. And
we'll chuck all of that into there with tomatoes, kidney beans in the chili sauce,
beef stock and whatever else I could find in my fridge. I'll do the cooking
because I'm not gonna do that bit. Basically I see what's in my fridge and
think "that could go quite well" so I've got some like American hot sauce - this is
your Amarillo chili sauce from Peru. So when I say that we test every recipe
before we cook it - this one you insisted we didn't because you make up as you go
along. Bit of ketchup because I ran out of tomato puree. Little bit of brown sauce, why not?
You're just like building flavour and then just going "and a bit of that as well", why
not? Yeah. You're literally just emptying anything you
can find into this pot. That's how chilli gets made. I've got some mixed hot
chilies, which we can dice up and chuck in.
Oh no that's quite a lot, ohhh no. That's baby vom. Sometimes that happens to me when I
have too much milk. Oh, he's done it on this one as well!
Bring it up the boil, we'll put it all the way back down to bottom and let that
bubble away for an hour.
Given how hot and well spiced your chili is, I've gone for some fresher flavors in
this as well. So some cucumber, some dill, some lemon juice and it's just... it's
almost that fusion of like Tzatsiki meets raita, which is delicious with rich
meaty dishes.
I know there's like 100 different ways to make chilli, if not more, but this
is my one. It's the way I do it and people seem to like it. It's definitely
not Texan cuz it's got the beans. It's bizarre because it's got this kind of
dill, cucumber yoghurt on top. It's with corn bread which is awesome.
You've also got a whole bunch of ingredients in there that - like the
cinnamon - yeah - it's quite a sweet touch. Yeah. And not too spicy. No, that for me
it's warming. Mmm-hmm. J that is absolute delicious. I'd like to say we're putting
the recipe in the link down below but the recipe changes every time. Yeah but
what I see it as is a base for people to add their own twists to. Well your
chili was good. I've eaten it all. Always a good sign. It was a small ball... Small ball?
It was a small bowl for one person so the fact that we both finished it - I'm not
surprised. But it was delicious. It was good.
Question time and segway from chili onto this first one. What is your favorite
spice of all time? What's my favorite spice. That's a bit like I feel like the
politician answer coming. Sit on the fence like I do. No. Go on. No. My favorite spice is
probably, and James was surprised I didn't put this in the chili actually,
smoked paprika. I just think that smokiness with a little bit of heat to
it is incredible and obviously you can't have chorizo unless you have smoked
paprika so... A question from froggy - what is the most money you've ever spent on
the one meal. I think it would probably be about 200 pounds ish. It was at a
place in Canary Wharf called Boisdale for my 30th birthday. It was a steak,
whiskey, seafood like lobster, jazz and cigar restaurant. Which all your middle
names. Yeah basically, and it was incredible we had Lobster and oysters to
start, steak for a main course. So a blowout special occasion. Yeah.
Can't remember what we had for dessert, but it was all rounded off with
Rioja and a cigar and a very very nice expensive Macallan single malt.
Happy birthday. It was a very happy birthday. This question from Elizabeth, we
may well be sat in front of it, what's his family's favorite meal to share? If you're
talking about the four of us, Finn just eats milk, so I kind of have to discount him.
But Evie's started to get into roast dinners. Okay.
She's not a big fan of pork, but we tell her it's chicken and she eats it so
she's happy. And she's starting to like roast potatoes and things
like that so I think a Sunday afternoon roast, with just the three of
us, is something that we started to do. But obviously Evie's tastes are
progressing all the time. She's learning new things and wanting to eat new things
so it could change in the next six months. Would you rather use
steak scented deodorant or eat a shower fresh scented steak? Surely I'd
prefer to walk around all day smelling of steak.
You might. I'm not sure the rest of us would appreciate that. There we go that's
the real reason we went to your house - to see your offspring. Oh yeah.
Why did you call them offspring, they're children? No...offspring. You are so not ready
If you're ready to give the recipe a go you can get it downstairs, and when I say recipe -
it's a set of guidelines... Yeah whatever you've got
in the fridge, chuck it in. Give it a go, what would you put in your chili?
Comment down below. No dad joke. It's a Wednesday so we'll just
say goodbye? Yeah we'll say goodbye and look forward to a dad joke on Sunday.
BYE!