Sunday, 17 April 2011

Feed the Birds

I was meeting my sister in town on Friday afternoon, and it wasn't really worth coming home first. As we finished work exceptionally early maybe it would have been worth it after all, but I had a few things to get - coffee beans, hulled pistachios and so on, and I filled in some of the time in Stephen's Green.

It's been quite a while since I made this. I remember making it once when I was catering for an outdoor activity weekend. There were several vegetarians that particular weekend, and some people who would eat fish but no meat, or chicken and beef but not pork, so the organiser suggested it would be easiest just to go vegetarian. I did offer a fry at breakfast, and I think I may have done a meat option for Sunday dinner, but I made this for the night we arrived, as I had the filling already made. It was very popular.
C had suggested an omelet, but there were tomatoes that needed using up, so I made this instead. For the two of us I halved the filling, but didn't want to go to the bother of halving a beaten egg; we managed to eat almost the entire topping between us.

Mexican Chilli Corn Pie
1 tblsp oil
2 cloves garlic, crushed
1 each green and red (bell) peppers, seeded and diced
1 stick celery, diced
1 tsp hot chilli powder
14 oz can chopped tomatoes
11 oz can (approx) sweetcorn, drained
7 1/2 oz canned kidney beans, drained and rinsed
salt, pepper, t tblsp chopped coriander (cilantro)
4 1/2 oz cornmeal
1 tblsp plain flour
1/2 tsp salt, 2 tsp baking powder
1 beaten egg
6 tblsp milk
1 tblsp corn oil
4 oz grated mature Cheddar or similar cheese.

Heat oil, fry garlic, peppers and celery for about 5 minutes till they start to soften. Stir in the chilli powder, tomatoes, sweetcorn, beans, salt and pepper. Bring to the boil and cook for about ten minutes. Add the fresh coriander and spoon into an ovenproof dish.
For the topping, sift all the dry ingredients together into a bowl. Make a hole in the centre, and add in all the wet ingredients (whisk them together first), whisking till just mixed. Spoon over the filling and sprinkle with the cheese. Cook in a preheated hot oven (220C, 425F, Gas 7) for 25-30 minutes, till golden and firm. I think it's better to add the cheese halfway through. Also I use a mix of fine and coarse cornmeal.

1 comment :

  1. Clearly those birds must know that man - what a rapport he has with them. That pie sounds delicious. I think my husband would like it.