Beef & Potato Pies
Chilli Con Carne with Corn Bread
Flat Bread Vegetable Slice
Homestyle Beef Casserole with Herb Dumplings
Homemade Egg-Free Pasta with Mushroom & Pea Sauce
Olive & Parmesan Damper Rolls
Oven Baked Fish Dippers with Avocado Mayonnaise
Parmesan Veal Schnitzel
Pumpkin & Sesame Seed Cheese Loaf
Ricotta & Zucchini Hotcakes
Roast Pumpkin & Feta Pizza
Roasted Vegetable & Goats' Cheese Flan
Ricotta, Vegetable Tart with Kale Crisps
Roasted Vegetable Rustic Tart
Sweetcorn & Dill Fritters
Texan Pulled Pork & Beans with Cheese Dumplings
Prep: 20 mins Cooking: 1 hour 15 mins
2 tbsp olive oil
1 brown onion, sliced
1 red capsicum , chopped
1 green capsicum, chopped
800g lean beef mince
2 tbsp tomato paste
400g can diced tomatoes
1 cup (250ml) beef stock
30g packet taco spice mix
400g can red kidney beans, drained, rinsed
½ cup fresh coriander leaves
For the cornbread:
½ cup (100g) coarse polenta
1 cup (150g) Healthy Baker fibre-enriched self-raising flour
1 tbsp caster sugar
½ tsp sea salt
50g butter, melted
310g can creamed corn
½ cup (125ml) milk
Heat half the oil in a large heavy based saucepan. Add the onion and capsicums and cook over low heat for 5 minutes or until softened. Heat the remaining oil in a large non-stick frying pan and brown the beef over high heat in two batches. Transfer to onion mixture in saucepa as each batch is cooked.
Add tomato paste, tomatoes, beef stock and taco seasoning to saucepan. Bring to the boil, reduce heat, cover, and simmer for 1 hour or until tender. Add red kidney beans for last 15 minutes or cooking.
While the chilli is cooking prepare the cornbread. Preheat the oven to 180°C/160°C fan-forced. Spray a 23cm x 23cm square cake tin with oil and line with baking paper.
Combine polenta, flour, sugar, salt, butter and eggs in a large bowl. Stir in creamed corn and milk. Spoon into prepared tin and bake for 30 minutes or until cooked when tested with a skewer.
Serve chilli scattered with coriander and accompanied with cornbread.