Tur­key chilli with jacket po­ta­toes

Easy Cook - - EVERYDAY BUDGET -

Serves 4 Prep 10 mins Cook 45 mins 95p a por­tion 410 kcals, 5g fat, 1g sat. fat, 13g sugar

chilli only 4 large bak­ing po­ta­toes 1 tbsp olive oil 1 onion, chopped 1 gar­lic clove, crushed 300g tur­key mince 1 tbsp each smoked pa­prika and

ground cumin 1 tbsp cider vine­gar 1 tbsp light soft brown sugar 350ml pas­sata re­duced-fat Red Le­ices­ter, grated,

to serve 4 spring onions, chopped, to serve

Heat oven to 200C/180C fan/gas 6. Use a fork to prick the po­ta­toes all over. Rub with a lit­tle of the oil, and bake for 45 mins un­til ten­der.

Mean­while, make the chilli. Heat the re­main­ing oil in a large fry­ing pan over a medium heat. Add the onion, gar­lic and some sea­son­ing, and cook for 5 mins un­til soft. Add the tur­key mince and sea­son again, then in­crease the heat and break up the mince with the back of your spoon. When it’s cooked through, add the spices, vine­gar, sugar and pas­sata. Re­duce to a sim­mer and cook for 10 mins or un­til the liq­uid has re­duced.

Cut a cross in the top of each potato and spoon in the chilli. Serve each potato sprin­kled with cheese and spring onions.

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