Gone shopping, for ingredients for a chilli.
Going to do it as follows:
A lean steak mince, (about a half kilo ish, to 3/4kg) kidney bean and chickpea chilli con carne
Added at the last few minutes:
Some conchiglie pasta shells, some fried oyster mushrooms in butter.
Some mushrooms (Agaricus spp.)
Spices/herbs:
Some tabasco sauce, some habanero tabasco, a smoked chipotle dried chilli, a fresh birdseye chilli, some cracked black pepper,a sprinkle of salt and ground pepper, two teaspoons full of powdered fly agaric (Amanita muscaria), a couple of bay leaves, some hot chilli powder, going to throw in a handful of dried Cep (Boletus edulis, the penny bun bolete, it has an intense mushroomy flavour, the archetypal 'mushroomy' taste, so unlike those tasteless white button mushrooms one finds in supermarkets), and to finish it off; some dried, powdered Chalciporus piperatus, the peppery bolete.
I am gutted that the final two ingredients I wanted I couldn't find in the shops, fresh shiitakes and dried morels. I thought I had some dried Morchella elata, the black morel; one of my favourite species but I used them all the last time I did some steaks. Searched all over the fucking place in tesco and the house.
To be served in enchilada wraps, and topped with a little grated mix of mozarella and cheddar (don't really like cheddar but there is only a bit in there), and some finely shredded emmental.
Not had a chilli in AGES. Wish I had some morels though, and shiitakes.
Pudding is going to be a simple and refreshing pair of melons. One cantaloupe, one watermelon and one gala melon, sprinkled with a little fresh lime juice and grated lime zest.
And of course, a couple of nice cold beers. Picked up a couple of light, yet strong chinese lagers. Ones I have never tasted before. Gordon fucking ramsey eat your heart out (served with gravy of course:D)s
