Aubergine Turkey Chilli Sweet Potato
So, let's put them together ...
The Chilli Con Carne is a variant of my CCC 2.0 recipe based on turkey mince, which tonight includes aubergine ... or eggplant if you're language is that way inclined.
Chilli - turkey mince, coconut oil, onion, garlic, ginger, chilli, black pepper, sea salt, mushroom stock, chopped tomatoes, tomato purée, oregano, marjoram, cocoa powder, paprika and aubergine.
Sweet potato - erm, sweet potato and goose fat.
Salsa - tomato, cucumber and radish.
Chilli Con Carne
Oven on at 180C (350F) and pop a decent sized sweet potato in, cut in half and flesh side down on an ovenproof, spiked all over with a fork and smeared with goose fat.
That'll take about 30-40 minutes, which gives us ample time to make up a Chilli.
In a large heavy-based skillet, for two, brown off a pound of turkey mince. It's lean, so we can add in a good fat - coconut oil.
While the mince is browning, chop a good sized onion, three or four cloves of garlic, some ginger and chillies to your taste - I like it hot, so used a Scotch Bonnet pepper. Blend all that lot together.
With the mince now browned, pour in the onion sludge and muddle around to cook off the rawness.
Now, empty your spice cupboard! Actually, tonight we're a little reserved, but sprinkle over some oregano and marjoram - maybe a tablespoon each; black pepper - half a teaspoon, perhaps; paprika - a teaspoon-ish; cocoa powder - around half a teaspoon.
Pour in some mushroom stock. Beef stock will do admirably.
Pour in a carton of chopped tomatoes and give it a squirt of tomato purée.
Mix together and add a little water if necessary.
Cut off the outside centimetre of an aubergine. It's the dark skin we want here, to simulate the vibrant colour of red kidney beans. Chop into bean-sized pieces and stir into the Chilli.
Turkey mince cooks through really quickly, so leave the heat on high to reduce.
Just slice up some tomato, cucumber and radish ... or whatever salad ingredients you have.
Sweet potato down, open it out a little, drop of butter, spoon over the chilli and scatter the salsa over. Eat, drink and enjoy your Friday night!