Tuesday, 22 November 2016

Talking Food - Conflagrant Chilli Burrito Recipe

The average adult spends a whole six years of their life talking and thinking about food. As a nation we are obsessed with food, sharing photos, texting, messaging and chatting about the things we eat. However, our vocabularies are a little lacking when it comes to describing the food we enjoy. Words like delicious, tasty, nice and yummy are most commonly used. We also let hashtags (#foodporn) and emojis do the talking when it comes to discussing food on social media, which doesn't come close to describing the flavours, textures and aromas of our cuisine. So Sainsbury's has teamed up with lexicographer Susie Dent to help us evolve our vocabulary so we can improve our food talk and use words to reflect our new and exciting culinary landscape with the "The Sainsbury's Taste Dictionary :101 ways to describe each mouthful".

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.

Taste Dictionary

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.

Follow @SainsburysNews on Instagram and Twitter and lookout for the hashtag #TasteDictionary for the chance of winning one of the dictiomaries.


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