Today’s recipes give two great options for feeding your friends this autumn. In the veggie corner we have party-friendly Refried Bean Quesadillas, and in the meat corner a rich and warming Venison Chilli.
Send out the invitations and get cooking.
They are perfect for sharing with friends – double the quantities and you can serve them at a party. You can make them ahead of time and put in the oven when ready to serve, for a speedy and simple Mexican-inspired snack.
- Makes: 6
- Preparation Time: 20minutes
- Cooking Time: 10 minutes
- 1 tbsp olive oil
- 1 red onion, sliced
- 1 red pepper, seeds removed, sliced
- 1 red chilli, sliced
- 1 x 400g/14oz can refried beans
- 1 tbsp chopped fresh coriander, plus extra to garnish
- 6 flour tortillas
- 200g/7oz cheddar cheese, grated
For the salsa
- 6 tomatoes, peeled
- 150ml/5½fl oz extra virgin olive oil
- 50ml/1¾fl oz red wine vinegar
- Salt and freshly ground black pepper
- 1 avocado, peeled, stone removed, diced
- 1 red onion, diced
- Sour cream
- Lime wedges
- Preheat the oven to 180˚C/350˚F/Gas 4.
- Heat the oil in a frying pan and fry the onion, pepper and chilli for 4-5 minutes, or until softened.
- Spoon the refried beans into a bowl and stir in the coriander and onion mixture.
- Spoon some refried bean mixture onto a tortilla, sprinkle over some cheese, then fold the tortilla in half and secure with a cocktail stick. Place the quesadilla onto a baking tray. Repeat with the remaining tortillas, refried beans and cheese.
- Bake the quesadillas in the oven for 8-10 minutes, or until golden-brown and the cheese has melted.
- For the salsa, remove the seeds from the three of the tomatoes and chop the flesh. Chop the remaining three tomatoes.
- Blend the tomatoes in a blender to a purée, then pass the mixture through a sieve. Whisk in the oil and vinegar and season with salt and freshly ground black pepper.
- Stir in the avocado and red onion and mix together until well combined.
- Serve the quesadillas with the salsa, soured cream and lime wedges alongside. Sprinkle over some chopped fresh coriander.
This venison chilli is a rich and gamey alternative to a more traditional beef or pork version. It is a warming, spicy dish, which is ideal for chilly winter nights. This is a really simple way to feed a crowd and would be ideal for Bonfire Night.
- Serves: 4
- Preparation Time: 20 minutes
- Cooking Time: 1 hour 30 minutes
- 1 tbsp vegetable oil
- 450g/1lb venison shoulder, trimmed and cut into large pieces
- 1 onion, finely chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 stick celery, chopped
- 8-10 red chillies, chopped
- 250g/8½oz mushrooms, sliced
- 1 garlic clove, crushed
- 1 tbsp tomato purée
- Pinch ground cumin
- Pinch ground paprika
- 150ml/5fl oz game or beef stock
- 125ml/4½fl oz red wine
- 400g/14oz canned chopped tomatoes
- Salt and freshly ground black pepper
- 50g/1¾oz dark chocolate, grated
- Plain rice, cooked according to packet instructions
- 4 soft flour tortillas
- Heat the vegetable oil in a non-stick frying pan until hot then add the venison. Fry the meat for a few minutes on each side until golden-brown all over. Remove the venison from the pan and set aside to keep warm.
- In the same frying pan, add the onions, red and green peppers, celery, red chillies, mushrooms and garlic and fry until the vegetables are soft but not coloured.
- Add the tomato purée to the pan, then turn down the heat and gently fry for a further ten minutes.
- Add the spices, stock, red wine and canned chopped tomatoes to the pan and bring to the boil.
- Return the venison to the pan and add the grated chocolate. Reduce the heat to very low and simmer for one hour, or until the venison is tender.
- To serve, place the venison chilli onto plates. Spoon some plain rice alongside and serve with the soft flour tortillas.
As always, you can find every Daily Brunch with Ocado recipe so far in the Recipes section of ocado.com
Naomi, PR and Social Media Executive