Denise says:
This is an appetising vegetarian main course that is layered with OSEM cream crackers like lasagne sheets, which are then topped with more crushed crackers flavoured with chopped herbs and cheddar cheese.
Preparation Time: 30 minutes
Cooking Time: 1 hour
Serves: 6 people
Ingredients:
18 OSEM cream crackers2 courgettes – roughly chopped
2 carrots – peeled and roughly chopped
2 red onions – peeled and roughly chopped
1 tin 400g – chopped tomatoes
1 tin 400g – chilli beans or plain kidney beans
1 green pepper – seeds removed and roughly chopped
3 sticks celery – roughly chopped
2 red chillies – finely chopped and seeds removed
2 cloves garlic – peeled and finely chopped
2 tablespoons vegetable oil
Salt and freshly ground black pepper
Topping
4 OSEM cream crackers
2 tablespoons fresh basil – roughly chopped
2 tablespoons fresh parsley – roughly chopped
50g cheddar cheese – grated.
Method
1)Heat the oil in a deep saucepan or frying pan.2)Add the onions, garlic, carrots, chilli and celery. Cook for 3 minutes.
3)Add the courgettes and pepper, tomatoes, chilli beans and salt and freshly ground black pepper.
4)Bring to the boil and simmer for approximately 15 minutes or until the vegetables are just soft.
5)Pre-heat the oven to 200 C/400 F/ Gas mark 6.
6)Spoon a layer of chilli mixture into the base of square/ rectangular ovenware dish. Top with a layer of cream crackers. Repeat this twice finishing with chilli mixture.
7)Place the cream crackers, basil, parsley and cheese in a food processor and whiz together to form soft crumbs.
8)Top the chilli with the herb and cheese mixture and bake for 40 minutes or until crispy and golden.
Cooks Tip: I find it better to slightly under cook the vegetables so that when you re heat the chilli, the vegetables still have a slight bite to them.
To serve the stylish way: Garnish with sprigs of basil.