RadioTimes.com’s TV Dinners series is designed to test your culinary mettle, whilst taking inspiration from some of your favourite television shows. From a modern take on Betty’s Coronation Street hot pot to a trip back in time to gorge yourself whilst sampling the delights of Downton Abbey, or perhaps a slice of the supermodel lifestyle to eat along with BINTM, before filling your empty belly with X Factor’s Chico-ry salad – each time the culinary magicians at Sous Chef will devise a new and exciting recipe for you to try…
Homeland swept the floor at this year’s Emmy awards, and it’s no surprise. Sure, the fast-paced plot is nail-bitingly good. But it’s the cleaver observations of modern day America which makes the series so believable.
When ex-US marine Sergeant Brody comes home after being held captive in the Middle East for 8 years, he returns to his perfect All-American life. Beautiful wife, large suburban house, and old work pals dropping by for beers and a BBQ.
But nothing is quite what it seems. Brody’s wife is sleeping with his best friend, his sullen pot-smoking daughter won’t play happy families, and in the middle of it all, Brody’s out back shooting a deer in this suburban fairy tale turned nightmare. Well, that and killing fellow marine Tom Walker, re-establishing contact with terrorist Abu Nazir, sleeping with the CIA agent following him and turning up at the Vice President’s policy summit wearing a suicide vest.
What sets apart Homeland from other quick-paced thrillers though is the ‘All-American’ facade bubbling through the plot. The glorious pretence that everything is alright. So we thought that we’d help you channel the right kind of vibe for the first episode of the new season with this classic American chilli dog recipe…with an unexpected habanero kick.
The second series of Homeland starts tonight at 9:00pm on Channel 4
Homeland Chilli Dogs
For the chilli
100g dried Mexican black beans
10ml olive oil
1 onion, diced
4 garlic cloves, crushed
1 tsp hot habanero chilli flakes
2 tsp sweet paprika
2 tsp cumin
1 tsp Mexican oregano
400g minced beef
400g chopped tomatoes
1 tbsp tomato paste
1 tsp salt
4 finger rolls
grated cheddar cheese, to garnish
1. Place the dried black beans in a pan of cold water, and bring to the boil. Simmer over a low heat for one hour. Keep topping up with water if necessary.
2. In a separate pan, heat the oil over a low heat, and fry the onion until translucent. Add the garlic and fry for another two minutes.
3. Add the habanero, paprika, cumin and Mexican oregano to the pan and stir. After around a minute you should be able to smell the spices, as they to release their aromas.
4. Add the beef to the pan and stir until the meat is coloured.
5. Tip in the chopped tomatoes along with their juice, and stir in the tomato paste and season with salt and pepper.
6. Drain the beans, leaving a few tablespoons of thick, dark bean-water in the pan. Then add it all to the spicy beef. Stir and set aside.
7. When ready to serve, warm the chilli beef, and heat or grill the sausages, following instructions on the packet.
8. Slice open a finger roll. Place the frankfurter down the middle , and top with chilli beef and top with grated cheddar cheese. Serve.
To buy authentic American and Mexican store-cupboard ingredients and for more recipe ideas, visit SousChef.co.uk