»» Nagi says: Chilli and cornbread is a classic Southern combination, so I thought it natural to combine the two in pie form. I’ve been making this for years but it wasn’t until recently that I found out it was actually a real recipe with a proper name — Tamale Pie! Who knew? SERVES 8 PREP 15 MINUTES
COOK 25 MINUTES
1 quantity Nagi’s Texas Chilli (see recipe, p64) ½ iceberg lettuce, leaves chopped 250g small cherry tomatoes 2 tablespoons verjuice (see Nagi’s tips) 2 tablespoons extra virgin olive oil Cornbread Topping ½ cup polenta 1½ cups self-raising flour ½ cup white sugar ¼ teaspoon salt 125g butter, melted 1 cup creamed corn 1 cup milk 3 eggs 1 Preheat oven to 200°C/180°C fan-forced. Spoon Texas chilli into a greased 2-litre (8-cup-capacity) enamel baking dish. 2 Make Cornbread Topping Place polenta, flour, sugar and salt in a bowl. Whisk to combine. Make a well. Whisk butter, creamed corn, milk and eggs together in a separate bowl. Add to polenta mixture. Mix with a wooden spoon until just combined (the batter should be fairly loose and pourable). Pour batter over the chilli in dish. Bake for 20 to 25 minutes or until golden and the centre of the topping springs back when touched. Stand for 5 minutes. 3 Meanwhile, pile lettuce and cherry tomatoes onto a serving plate. Drizzle with verjuice and oil. Season with salt and pepper. Toss gently. Serve pie with salad. NUTRITION: (per serve) 2925kj; 32.7g fat; 13.7g sat fat; 30.7g protein; 67.2g carbs; 10.2g fibre; 146mg chol; 976mg sodium.
»» Nagi says: This is how the cowboys in Texas make pasta bake. And after one bite, I imagine it will be your new favourite way, too – yippee ki-yay!
TEXAS CHILLI PASTA BAKE SERVES 6 PREP 10 MINUTES COOK 30 MINUTES
250g dried fusilli pasta ¾ quantity Nagi’s Texas Chilli (see recipe, p64) 400g can corn kernels, well drained 1 cup grated mozzarella cheese ½ cos lettuce, leaves torn ½ lemon, juiced 1 tablespoon extra virgin olive oil
1 Preheat oven to 180°C/160°C fan-forced. 2 Cook pasta following packet directions (see Nagi’s tip). Drain well. Return pasta to saucepan. Add Texas chilli and corn. Toss well. Transfer to a greased 2-litre (8-cup-capacity) baking dish. Top with cheese. Bake for 20 minutes or until cheese is bubbling and golden. Stand pasta bake for 5 minutes. 3 Meanwhile, pile lettuce onto a serving plate. Drizzle with lemon juice and oil. Season with salt and pepper. Toss gently to combine. Serve pasta bake with salad. NUTRITION: (per serve) 2295kj; 20.4g fat; 6.7g sat fat; 34.1g protein; 52.5g carbs; 10.1g fibre; 55mg chol; 582mg sodium. »» Nagi says: Hot, fluffy potato, saucy chilli and the cool creaminess from avocado salsa. Oh my… it’s heaven in a potato! This is a great way to use up that last bit of leftover Texas chilli.
CHILLI BAKED POTATO SERVES 4 PREP 5 MINUTES COOK 50 MINUTES
4 x 250g brushed potatoes, scrubbed, dried 1 teaspoon olive oil ¼ quantity Nagi’s Texas Chilli, warmed (see recipe, p64, and Nagi’s tips for reheating, p65) Grated tasty cheese and salad, to serve Avocado Salsa 1 avocado, cut into 1cm cubes ¼ red onion, finely chopped 2 tablespoons finely chopped fresh coriander 1½ tablespoons lime juice
1 Preheat oven to 200°C/180°C fan-forced. 2 Wrap each potato in foil and place on a baking tray. Bake for 40 minutes. Remove from oven. Carefully open up foil. Brush potatoes with oil and season with salt. Bake for a further 10 minutes or until potatoes are tender when a skewer or knife is inserted into the centre. 3 Meanwhile, make Avocado Salsa Place avocado, onion, coriander and lime juice in a bowl. Season with salt and pepper. Toss very gently to combine. 4 Cut a slit into the top of each potato, being careful not to cut all the way through. Gently open up the potatoes. Using a fork, mash the inside flesh. Spoon a generous amount of Texas chilli into each potato. Top with cheese and avocado salsa. Serve with salad. NUTRITION: (per serve) 2119kj; 21.7g fat; 6.5g sat fat; 25.1g protein; 46.9g carbs; 11g fibre; 38mg chol; 460mg sodium.