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Sunday was spent packing away our gear in Ruby and general housework and rest. I managed to watch nearly all of Season 1 of Downton Abbey in readiness for Season 2. I was in charge of dinner so I decided to try Annette Sym's Chilli Beef (Book 6, page 55). I love, love, love one pot meals where you throw it all in and wait a few hours and smell the flavours developing...
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Chilli Beef
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500gms very lean beef mince
1 teaspoon crushed garlic
1 small onion, diced
1.5 cups fresh tomatoes, chopped (or 1 can)
1 cup capsicum, diced
1 cup corn kernels (canned or frozen)
1 400gm can Mexican chilli beans
1 teaspoon salt reduced beef stock powder
1.5 teaspoons paprika
1.5 teaspoons ground cumin
1/4 teaspoon chilli paste (I used dried flakes for a small kick of heat)
4 tablespoons tomato paste
1 420gm can tomato soup
1 cup of water
crack of black pepper
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On an oven tray lined with baking paper, place as many whole potatoes (scrubbed with skin on) as you need, spray with a little spray oil then slow bake for up to 2 hours (this makes them lovely and soft inside with a nice crunchy skin on the outside). Start them off at 200C for 30 minutes then back the oven off to 140-150C for remainder.
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Add in the rest of the ingredients...
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For the corn bread, there are probably better recipes out there but this is one I found online and eaten in moderation, is a low fat version. It is not something I have tried before but will keep searching for a good recipe.
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Corn Bread
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1 cup plain flour
1 cup of cornmeal (Polenta)
1/4 cup sugar (I halved this amount so 1/8)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup plain yoghurt
2 eggs beaten
1/2 cup corn kernels
1/2 cup jalapeno peppers, chopped (I omitted these)
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Preheat oven to 180C
Mix all dry ingredients together then stir in yoghurt and eggs and corn. Pour into a lined, greased 9 inch round pan (or square). Bake 20-30 minutes, testing with a skewer for doneness.
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Serve warm, buttered (I use margarine).
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Cheers - Joolz
For the corn bread, there are probably better recipes out there but this is one I found online and eaten in moderation, is a low fat version. It is not something I have tried before but will keep searching for a good recipe.
~
Corn Bread
.
1 cup plain flour
1 cup of cornmeal (Polenta)
1/4 cup sugar (I halved this amount so 1/8)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup plain yoghurt
2 eggs beaten
1/2 cup corn kernels
1/2 cup jalapeno peppers, chopped (I omitted these)
.
Preheat oven to 180C
Mix all dry ingredients together then stir in yoghurt and eggs and corn. Pour into a lined, greased 9 inch round pan (or square). Bake 20-30 minutes, testing with a skewer for doneness.
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Serve warm, buttered (I use margarine).
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Cheers - Joolz
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