There are some wonderful words such as mealy, woody, fire-fanged, botanical, slape and lusty, but my favourite is the delightfully descriptive lickerous. Meaning sweet and tempting, it is the perfect word to describe cakes and desserts and one I intend to use more often in the future!
I have been challenged to come up with a recipe and to use Susie Dent's words to describe what I've made. So I've opted for an everyday dish that is a bit of a family favourite, so I can start dropping my newfound vocabulary into everyday conversations. No more 'yummy' or 'tasty' for us!
I've made a spicy and smoky Conflagrant Chilli Burrito, which can be described using some wonderfully descriptive words.
Conflagrant - inducing a hot or peppery sensation
Sapid - strongly flavoured
Ardent - fiery and intense
Alliaceous - with a strong taste of garlic or onion
Lusty - hearty and wholesome
If you want to make my Conflagrant Chilli Burrito, here is the recipe:
Ingredients (makes 8)
8 large tortilla wraps
1 onion chopped
2 cloves of garlic crushed
2 teaspoons chilli flakes
1 teaspoon garlic granules
1 teaspoon smoky paprika
1 carton of chopped tomato
1 tablespoon smoky chipotle sauce
Dash of hot chilli sauce to taste
1 tablespoon tomato puree
1 can of red kidney beans
1 can of pinto beans
1 can of chickpeas
1 pack of microwave Spicy Mexican rice
grated Cheddar cheese
Fry the onion using olive oil in a deep frying pan until golden.
Add garlic and continue to fry for further 2 minutes.
Add the chopped tomatoes to the pan and add beans, tomato puree, smoky chipotle sauce, chilli sauce, chilli flakes, smoky paprika and garlic granules.
Cook for about 15 minutes until slightly reduced and combined.
Microwave the Spicy Mexican rice according to pack instructions.
Add to the pan and stir into the chilli.
To assemble, take each tortilla wrap and put a big spoonful of the bean and rice mix into the centre.
Top with grated cheese.
Fold into parcels to make the burritos.
Put in an ovenproof dish.
Top with a little more grated cheese and pop into a pre-heated oven at GM 6 for 15 minutes.
Serve with salad, guacamole, salsa and sour cream for a Mexican feast.
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