Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

A baked potato is full of goodness, ready for the topping of your choice

Chilli jackets
Baked potatoes are full of goodness and the added fillings can suit anyone. I am overdosing on garlic as it keeps the bugs at bay! The chilli can be made in advance and, in fact, is better reheated the next day as it allows the flavours to get together in a good way.

Ingredients
4 large baking potatoes, washed
1 tbsp olive oil
1 onion, peeled and chopped finely
2 garlic cloves, peeled and crushed
500g lean minced beef
1 desp flour
Splash red wine
1 x 400g can chopped tomatoes
1 tbsp tomato purée
1 fresh red chilli, seeds removed and very thinly sliced
1 teasp Worcestershire sauce
Salt and freshly ground black pepper
1 x 400g can red kidney beans, drained
1 small tub soured cream

Method
Preheat the oven to 200C/400F/gas 6). Rub oil and salt over the potatoes and prick them with a knife or fork. Bake in the oven for one to one and a half hours, depending on their size.
Meanwhile, heat the oil in a large, heavy-based saucepan and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
Add the flour and stir well. Splash in the red wine and stir over the heat for one minute.
Stir in the tinned tomatoes, tomato purée, fresh chilli and Worcestershire sauce. Season well with salt and pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about half an hour, stirring occasionally until the mixture is rich and thickened. Add the kidney beans. Gently cook for a further five minutes, uncovered, and taste for seasoning.
To serve, cut open the potatoes and spoon in the hot chilli mixture and then dollop a spoonful of soured cream on the top and serve with a salad.

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