Chili with pepper foam and fried corn
500g | ground beef |
15g | rapeseed oil |
salt, pepper | |
2 | medium onions |
1 | garlic clove |
1 | carrot |
1 | chili |
1 | yellow bell pepper |
3tbsp | paprika |
4 | medium tomatoes |
300ml | vegetable stock |
80g | cooked kidney beans |
basil, chives, thyme | |
2 | small green bell peppers |
olive oil | |
2 | raw corn cobs |
100ml | vegetable stock |
4 | peppercorns |
a little | lecithin powder (2 g) or soy drink (10 g) |
- Peel and dice the carrots, peel and chop the onions and garlic. Wash and dice the tomatoes and yellow bell pepper.
- Cut 1 corn cob into 4 equal pieces and cook in salt water until tender.
- Marinate the small green bell peppers with a little olive oil, salt and pepper and grill in a grill pan.
- Finely chop the herbs.
- Heat the olive oil in a pan and sauté the onions, garlic, and carrot. Add the meat and sauté, then add the tomatoes and yellow bell pepper. Sprinkle with the paprika and sauté a little longer.
- Add the vegetable stock, season with salt and pepper, and cook until the vegetables are tender. Fry the corn cobs in a little butter then sprinkle with chopped herbs and a little salt.
- Put the vegetable stock in a measuring jug with the lecithin or soy drink and peppercorns and use a hand blender to mix to a foamy texture.
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