Shiitake chili hotpot
"When I say that this is a hot pot, I really mean it! It’s warming and fiery, this time thanks to homegrown jalapeños – although you can use whatever spicy chillies you have to hand. Just make sure you take time to toast the spices in the hot oil and allow the mushrooms to cook down and caramelize. Topped with crispy potato, this is the perfect dish on a cold day" - GazThis is an EXCLUSIVE recipe from Gaz Oakley's new cookbook Plant to Plate. Photography by Tom Kong and Gaz Oakley.
Bron: Bold Bean Co
Ingrediënten
- jar Queen Red Beans or 1 x 400g can red kidney beans
- olive oil
- large onion, finely chopped
- garlic cloves, minced
- mild jalapeño chilli, finely sliced
- mild chilli powder
- sweet smoked paprika or ¼ tsp hot smoked paprika
- ground cumin
- fennel seeds
- dried oregano
- tomato paste
- shiitake mushrooms
- bay leaf
- cinnamon stick
- sea salt
- light soy sauce
- blank
- large potato , peeled
- Olive oil, for drizzling
- of sea salt
- Sliced green chilli