Farm to table
Celebs share their top recipes to support our farmers
CHILLI CON CARNE MEATBALLS
“HAVING GROWN UP IN MY PARENTS’ PUB IN THE ENGLISH COUNTRYSIDE, WITH LOCAL FARMS AND THE SURROUNDING LAND AS MY PLAYGROUND, I’VE ALWAYS FELT THE PRECIOUS CONNECTION BETWEEN THE PRODUCE WE SEE BEING GROWN IN THE FIELDS AND THE FOOD THAT ENDS UP ON OUR PLATES.”
✦ 1¾ cups (350g) brown
basmati rice
✦ 4 green chillies
✦ olive oil, for frying
✦ 3 green onions, thinly sliced
✦ 1 red capsicum, chopped
✦ 4 sprigs coriander, leaves and stems chopped separately
✦ 2 x 400g cans whole Italian tomatoes
✦ 2 x 400g cans black beans, rinsed, drained ✦ 500g lean beef mince ✦ 1 tsp smoked paprika ✦ ½ tsp ground chilli
✦ ½ cup (130g) Greek-style plain yoghurt
✦ 1 lime, cut into wedges
SERVES 4
1 Cook the rice in a saucepan of boiling salted water over medium heat 25 mins until soft. Drain well, cover with a lid and set aside.
2 Preheat a grill to high. Prick the chillies and place them under the grill, turning often, 10 mins until blackened.
3 Heat some olive oil in a large deep frying pan over medium heat. Cook the green onion, capsicum and coriander stems 5 mins until softened. Pour in the canned tomatoes and 200ml water, breaking up the tomatoes with a spoon. Bring to the boil and add the black beans.
4 While sauce is cooking, place beef into a mixing bowl, add spices, a good pinch of salt and pepper and mix well. Using wet hands, roll tablespoons of the mixture into balls. Add meatballs to the sauce and cook 6-8 mins, until the sauce is thick and meatballs are cooked through.
5 Fold the chopped coriander leaves through the rice. Divide among four plates and top with meatballs and sauce, blackened chillies, yoghurt and lime wedges.