It's been cold and wet here in Sydney town, almost as cold as it is in winter. This unusual weather called for something hearty to fill us up and keep us warm for the night, and fend of the snacking we have been doing a little too much of!
This is a really versatile recipe I use it in three different ways, but I'm sure there are more variations using the basic beef mixture. It's one of those recipes, like bolognese, that can be made the day before, freezes well and tastes better when it has been left to cook slowly. It also batches up well, these quantities make enough for 4 servings so just bulk it up if you want to make enough for more meals than that.
Ingredients
1 onion finely chopped
1 long red chilli seeds removed, finely chopped (leave the seeds in if you like it hot)
2 cloves of garlic, crushed
1 carrot, grated
500g beef mince
1 tin kidney beans
1 cup beef stock
1/2 cup tomato paste(puree)
1/2 tbs smoked paprika
chili flakes if you want some heat
Fry the onion, garlic and chili, add the mince and brown off.
Add the carrot, beans, stock, tomato paste, paprika and chili.
Turn down the heat and simmer till cooked, season to taste.
To serve
Leftovers
Pockets (photo above) - take pitta bread and slice in half and gently open it without splitting the bread, which can be easier said than done! Spoon in the mixture until nearly full and sprinkle some cheese over the opening. Sit upright in a baking dish and cook in the oven at 200 degrees for 15 mins. Serve with salad and sour cream or even some guacamole if you want to be fancy.
Pasties - take 2 sheets of puff pastry and defrost. Slice each sheet into 4 equal pieces. Spoon a good helping of the mix in one square, leaving a decent amount of space round the edge. Add a slice of cheese on top. Place another piece of pastry on top and press the two pieces of pastry together to seal in the mixture, poke a small hole in the top with a knife to let the steam out. Glaze with egg and cook in the oven at 200 degrees for 20 mins.
Rice - cook up some long grain rice, top with the beef mixture and sour cream.
This recipe was adapted from Donna Hay.
This is a really versatile recipe I use it in three different ways, but I'm sure there are more variations using the basic beef mixture. It's one of those recipes, like bolognese, that can be made the day before, freezes well and tastes better when it has been left to cook slowly. It also batches up well, these quantities make enough for 4 servings so just bulk it up if you want to make enough for more meals than that.
Ingredients
1 onion finely chopped
1 long red chilli seeds removed, finely chopped (leave the seeds in if you like it hot)
2 cloves of garlic, crushed
1 carrot, grated
500g beef mince
1 tin kidney beans
1 cup beef stock
1/2 cup tomato paste(puree)
1/2 tbs smoked paprika
chili flakes if you want some heat
Fry the onion, garlic and chili, add the mince and brown off.
Add the carrot, beans, stock, tomato paste, paprika and chili.
Turn down the heat and simmer till cooked, season to taste.
To serve
Leftovers
Pockets (photo above) - take pitta bread and slice in half and gently open it without splitting the bread, which can be easier said than done! Spoon in the mixture until nearly full and sprinkle some cheese over the opening. Sit upright in a baking dish and cook in the oven at 200 degrees for 15 mins. Serve with salad and sour cream or even some guacamole if you want to be fancy.
Pasties - take 2 sheets of puff pastry and defrost. Slice each sheet into 4 equal pieces. Spoon a good helping of the mix in one square, leaving a decent amount of space round the edge. Add a slice of cheese on top. Place another piece of pastry on top and press the two pieces of pastry together to seal in the mixture, poke a small hole in the top with a knife to let the steam out. Glaze with egg and cook in the oven at 200 degrees for 20 mins.
Rice - cook up some long grain rice, top with the beef mixture and sour cream.
This recipe was adapted from Donna Hay.