Gorgeously Gluten free Veggie chili pot with oregano crust
Hi there, well things have become a bit exciting on the 2nd baking book front. We’ve now started writing up tested recipes in earnest.It’s looking like a fine collection of all gluten free, all vegetarian savoury bakes with some additional sauces & side dishes too. Publication is not likely to be before Spring 2015 as we need to weave in the book with the day job of running the bakery & learning from Book 1 we need to pace ourselves a bit.
I’m going to popping up recipes which are related to book 2 every fortnight. Starting from today! Really hope you enjoy them.
This one casserole pot dish is a fabulous hearty supper. We like it hot so you may want to down grade the chili quantities.
There are a lot of ingredients but this one is deffo worth the initial kerfuffle & you then have a beautifully stocked GF larder to plunder.
Serves 4
Oven temp 180deg c for 20-25 mins
Ingredients-
Veggies to roast
1 Red pepper
1 Red onion
2 Red chillis We like it hot!
150 g Cherry tomatoes
100 g Mushrooms
2 tbsp Olive oil
Spices and seasonings
2 tsp Cracked black pepper
1 tsp Hot chilli powder
1/2 tsp Dried oregano
1/2 tsp Cumin seeds (crushed)
Beans, tomatoes, etc
400g can Chopped tomatoes
Small can (220g) Butter beans (drained)
Small can (220g) Kidney beans (drained)
Small can (220g) Black beans (drained)
100 ml Red wine- optional
2 tbsp Sun dried tomato paste
1 tbsp Light brown sugar
1 tbsp Capsicum chutney- we love Burgess & Browne or Waitrose have just launched a new tomato & piri piri chutney which worked well too.
To taste Tabasco
To taste Gluten-free Worcestershire sauce
For the oregano crust
70 g Sorghum flour or soya flour
50 g Gluten- and dairy-free vegetarian suet
30 g Tapioca flour
3 tsp Dried oregano
½ tsp Bicarbonate of soda
½ tsp Cream of tartar
½ tsp Cracked black pepper
½ tsp Salt
Grinding Chilli flakes (optional)
100 – 125 mls Whole milk
To prepare the Chilli:
Chop the pepper, onion, fresh chilli, tomatoes and mushrooms using a food processor or by hand (1 cm – 2 cm pieces are fine). You can deseed the chilli or leave them in if you want a bit of a kick. Pop them into a roasting tray with the spices and seasonings and drizzle with olive oil. Roast the vegetables at 180C for 20 minutes.
Pop the remaining ingredients into a large mixing bowl and add the roasted vegetables. Mix with a wooden spoon and tip into a casserole dish.
Pop the lid on the dish to prevent drying out and bake at 180C for 25 minutes – with or without the cobblings.
Oregano crust-
Mix all of the ingredients using an electric hand mixer except the milk – add the milk gradually to bind into a soft elastic dough. You may not need to use all of the milk.
Then dust your hands with tapioca flour & dust a rolling surface. Roll out the dough or flatten by hand then plop on top of the chili in the dish.
Bake for 20-25 mins at 180 deg C.
You may want some minted yoghurt to serve on the side.
Mmmmmmmm.
