Formula for meal success

THIS is a great dish when there is a crowd to feed. I like to serve it with rice, but my kids love it with corn chips or in wraps.

If serving with wraps, cook the meat a little longer to allow excess liquid to absorb, making it easier to eat.

Chilli con carne

SERVES: 4

PREP: 20 minutes COOK: 1 hour

Ingredients

1 tbsp olive oil 1 onion, chopped

2 garlic cloves, crushed or grated

3 tsp ground cumin

3 tsp ground coriander 500g minced beef

1 green capsicum, finely diced

1 × 400g tin red kidney beans, drained and rinsed 2 × 400g tins diced tomatoes

1 tsp salt

100g (½ cup) corn kernels (tinned or frozen) 1 tomato, chopped

4 fresh coriander sprigs, leaves picked, chopped 2 slices pickled jalapeno chilli

Steamed rice, corn chips or soft tortillas, to serve

125g (½ cup) plain or Greek yoghurt to serve

Method

1. In a large saucepan, heat the oil and fry the onion and garlic.

2. Add 1 tablespoon water to aid cooking and reduce the heat so the onion and garlic don’t colour. Cook for 5 minutes, allowing the water to evaporate.

3. Add the cumin and coriander and cook for another 2 minutes.

4. Add the meat and brown, breaking up any lumps as you go, then add the capsicum, kidney beans, 250ml (1 cup) water and the tinned tomatoes.

5. Bring to the boil, add the salt and some pepper and simmer for 50 minutes. If doubling up the recipe, split the mixture in two and allow the extra meal to cool. Refrigerate overnight before freezing for later use.

6. While the meat is cooking, combine the corn, tomato, fresh coriander and chilli to make a salsa, then set aside.

7. Serve with steamed rice, corn chips or in tortillas with the yoghurt and salsa.

THESE more-ish fritters make a great sandwich filling and are also delicious tossed through a salad with rocket, beetroot, mint and yoghurt. However you eat them, they are so tasty you’ll want to make them often.

MAKES: 16 fritters PREP: 10 minutes COOK: 30 minutes

Ingredients