Laurence Harvey (or Zhi Mosheh Skikne – who would have guessed he was really Lithuaninan?) was a very fine actor, best known for Room at the Top, The Manchurian Candidate and The Alamo.
Having just watched him again in The Alamo, I was inspired to consider him for a place at my table. As William B Travis, he led the small force which kept Santa Anna’s army at bay for just long enough.
With facts few and far between, the myth of how Travers, Crockett and Bowie gave their lives for Texas is a great story.
Tex-Mex food is always a favourite and would be an appropriate choice of menu, even if only to stir up a lively conversation.
I have included a similar recipe before (see If the Nighthawks at the Diner were Vegetarian) but this time I am also utilising the fresh chilies and tomatoes I picked straight from the greenhouse.
VEGGIE CHILLI in WRAPS
Serves 2 – 3
300g Quorn mince
1 onion, chopped finely
1 clove garlic, crushed or chopped very finely
1 can kidney beans
1 fresh jalapeno chili pepper, chopped
1 fresh scotch red bonnet chili pepper, chopped
1 fresh 1 tsp mixed herbs
100ml vegetable stock
1 can tinned tomatoes
6 fresh tomatoes
1 tbsp tomato puree
1 tbsp olive oil
Add the tinned tomatoes and then the Quorn mince. Pour the vegetable stock over the mince to break it down and stir everything together well.
Add tomato puree and herbs.
Rinse kidney beans and add to the pan.
Bring everything to the boil. Turn down and allow to simmer for at least ten minutes and, ideally, about half an hour.
Cut tomatoes into quarters and add, then continue cooking for another ten minutes.
Serve in tortilla wraps.