Hidden Treasures

Look what I found during our harvest this morning.

I found quite a lot. The others went into the meal before I thought to take a photo

 Capsicums in the middle of winter! I managed to find quite a few tucked away. I really thought that they were finished.

I decide to make one of my favourite meals, usually reserved for summer due to the ingredients being summer vegies. But I had the other ingredients in the pantry so decided to indulge ourselves.The recipe comes from Kathryn Hawkin's "Vegetarian Main Meals". Mexican Chilli Corn Pie

Ingredients;

Garlic and onion chopped

1 red and 1 green Pepper (Capsicum)

hot chilli powder

Can tomatoes }

Can sweetcorn } I always use these fresh if I have them

Can kidney beans ( or 1/2 cup dried beans soaked overnight and cooked)

2 tblspn fresh coriander

Topping;

2/3cup cornmeal (polenta)

1 tblspn flour

1/2 tsp salt

2 tsp baking powder

1 egg beaten

6 Tblspn milk

1 tblspn oil 

1 cup grated cheese

Method

1. Fry garlic, onion and capsicum until soft

2. Stir in chilli powder, tomatoes,corn, beans and seasonings. Bring to boil and simmer 10 mins. Stir in coriander and spoon into ovenproof dish.

3. to make topping, mix together polenta ,flour, salt and baking powder. Make a well in the centre, add the egg, milk, and oil, and beat until smooth batter is formed.

4. Spoon over the capsicum and corn mixture and sprinkle with cheese. Bake in oven at 220c/425F for 25-30 mins until golden and firm.

There's enough left for lunch tomorrow.