It’s all about the Chill(i)

If it’s not the snow-like frost at Otjomuise, it’s the nail-biting chill in the morning when one has to run from the house to the car or the taxi!

Maybe, just maybe, it’s also about the extra two blankets one has to add to their sleeping covers or the ice cold water you find in a forgotten glass on the kitchen counter.

People, let’s not lie to ourselves. It’s cold! I know we say every year that it is the coldest it has ever been, but still … yerrrr! The joys of desert living, I guess. I don’t even want to know what is happening at the coast and how the people by the water are faring. Rumour has it though, that it weirdly gets warmer there when it chills inland. Who knew?

While my geography is somewhat lacking with regards to climatology, I will stick to what I know: what to eat when it’s freezing.

Yep, my kitchen is abuzz during winter. I think I tend to cook more because I’m secretly heating myself by the stove while at the same time dreading sitting down in my cold lounge, especially with the little gap in my windows that just doesn’t help the situation at all.

Anyway, I tend to eat quite a lot of comforting and warming foods this time of the year, so don’t go expecting me to have a summer body when winter is done. That whole adage of summer bodies being made in winter can pass me by. I ain’t about that life. Thank you. Gym at 04h00 is not happening! But if you feel it, go for it.

Anyway, back to the food. It’s a lot of pasta really, like I have pasta in all forms during winter and it puts a smile on my face. Who doesn’t love a bowl of creamy delicious carbs to get the body temperature rising.

My coconut chicken penne makes a turn every week, so does my version of spaghetti bolognese. Instant noodles too, like we talked about last time. Ooooh, freshly home-baked bread with slightly salted butter … yep, that’s always a winner. Soups dominate, too, but I tend to get lazy to cook up a good soup, so I do a few in big batches and freeze them, rotating them according to the mood and the Netflix show or movies I am setting myself up to watch.

This time though, I thought I’d share a favourite. Let’s get into my treasure for this issue. Trust me, this will definitely bring the heat in both ways. If you are looking for a quick meal that uses inexpensive ingredients and warms both your tummy and palate, this chilli meatball sub is your fighter. I swear by it!

ChilLi Meatball Sub

Ingredients

400g ground beef/chicken/pork (I used pork for this one)

2 eggs

3 teaspoons (tsp) black pepper

1⁄3 tsp salt

2 tsp oregano

2 tsp thyme

1 tsp white pepper

1 tsp cayenne pepper

2 tsp paprika

2 chillies, chopped (you can add or reduce according to heat tolerance)

1 onion, diced

3 cloves of garlic

1 tablespoon (tbsp) mustard

2 tsp soy sauce

3 tbsp breadcrumbs

Slices of gouda cheese

Baguette

Method

1. Combine all the ingredients in a bowl and mix well.
2. If the mixture is too wet, add more breadcrumbs. If it is too dry, add a bit of milk or break in another egg. Dealer’s choice.
3. Shape into meatballs and fry in a pan until done. Set aside. If you are using pork mince, oil in the pan is not needed as pork carries a lot of fat already.
4. Slice a baguette open and place a few slices of cheese in it. Pop it into the oven until the cheese melts, then remove.
5. Add the meatballs to the baguette, add some salad greens and finish off with a sprinkle of spring onions.
6. Top with desired sauces (my recommendation: mustard, tomato sauce and sweet chilli sauce). Enjoy!