Pour in the tomato passata. When it begins
to simmer, add the chocolate and stir until
it has completely melted. Leave the chilli to
simmer until the liquid has been absorbed
by the meat (about half an hour). Stir
occasionally.
Finely chop a handful of coriander and set
aside.
Once the liquid has been absorbed, add
half of the coriander, taste and season with
salt and pepper.
Serve with a sprinkling of coriander on top.
From DOCK to DOOR
Fresh Grimsby Fish
9 a.m. - 12 noon every Tuesday
outside Royal Saracens Head, Beaconsfield
Orders taken for home/office delivery
James Taylor, Fishmonger
07824 447186
Aerial and TV Solutions
01494 812987
07890 090881
[email protected]
Pete Harrison
Chilli Nachos
: Heat your
oven grill to a medium/high heat. On a
baking tray, spread out a large packet
of tortilla chips and cover with grated
cheese. Grill until the cheese has melted.
Add the chilli on top followed by a dollop
of soured cream and roughly chopped
coriander. If you love a bit of heat, why not
add some freshly chopped chillies too!
friendly conscientious service based in Buckinghamshire
Always happy to give advice
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