Bolognese 4 Ways - Chilli Bake
This is the sort of meal, I imagine having as part of my OMAD days (One Meal a Day). It's super filling, just on its own :-)
This recipe was also created as part of my Michele's Keto Kitchen, Season 3, 1 Dish - 4 ways.
Just click on the recipes below, if you'd like to give these a go too
For the whole recipe:
4951 Calories / 56.6g Carbs / 291.4g Protein / 401.6g Fat
Per portion (6 portions)
825 Calories / 9.4g Carbs / 48.6g Protein / 66.9g Fat
1 batch Bolognese (follow this link to the bolognese base recipe)
2 Peppers (approx 250g, cored and deseeded weight), chunky chopped
10g Olive oil
2 tsp Ketoroma Curry Blend (or other curry powder of choice)
1 tsp Kashmiri Chilli - this is to my taste, it has a bit of a kick
35g Fresh Coriander, chopped finely. Keep a small bit back for decoration
Extra Seasoning if needed, but the Bolognese is well seasoned
100g Borlotti Beans (11.8 carbs / 100g. An extra 2.9 carbs per portion)
200g Ground almonds
60g Milled Golden Linseed
10g Psyllium husk
2 tsp Xanthan Gum
2 tsp Baking powder
3/4 tsp Salt
100g Ready grated Mozzarella
100g Mature Cheddar, grated (Keep 50g for the topping)
50g Melted butter
80g Cream cheese
The Bolognese Base
The Topping - this is a repurposed bread recipe, perfect for a crusty topping
Follow the directions for Bolognese recipe and then move onto the chilli instructions below
Preheat the oven to 200°C or Ninja Grill / Foodi to 190°C
Pop your peppers and olive oil into a baking tray and give it a good mix. Now bake for about 20 - 30 minutes until roasted.
Now add the rest of your chilli ingredients, including the roasted peppers, to the cooked bolognese base. Mix well, bring to temperature, and then gently simmer, whilst you prepare the topping.
Turn the down oven to 180°C or 170°C for Ninja Grill / Foodi
Add all the dry ingredients (including the mozzarella and cheddar - but hold back 50g of grated cheddar for topping) to a large bowl and mix.
Add to the dry mix, all the wet ingredients and mix well, until you have a nice wet dough.
Chilli Bake construction
Pour the the chilli into a large casserole dish.
Put small dollops of the bread dough across the top of the chilli, then spread until even.
Sprinkle the final 50g grated cheddar all over the top.
Bake for about 25 minutes until golden and cooked through.