Chilli & dumplings

Prima (UK) - - Feelgood Food -

A fun and easy recipe that the whole fam­ily will en­joy.

SERVES 6 PREP 20min COOK about 45min

• 1tbsp veg­etable oil

• 1 red onion, finely chopped

• 1 red pep­per, de­seeded and finely chopped

• 1 red chilli, de­seeded and finely chopped

• 750g (1lb 10½oz) lean beef mince

• 2tbsp tomato purée

• 1tsp smoked or nor­mal pa­prika

• 2 x 400g tins chopped to­ma­toes

• 400g tin kid­ney beans, drained and rinsed

• Large hand­ful fresh co­rian­der, op­tional, roughly chopped

FOR THE CORN­BREAD DUMPLINGS

• 100g (3½oz) in­stant dry po­lenta

• 100g (3½oz) plain flour

• 1tsp bi­car­bon­ate of soda

• 150g (5oz) soured cream

• 1 large egg

1 Pre­heat oven to 180°C (160°C fan) mark 4. In a medium-large casse­role or oven­proof pan, heat the oil over a medium heat and fry the onion, pep­per and chilli un­til they start to soften – about 5min. Turn up the heat, add mince and fry, stir­ring fre­quently, un­til all the mince is well browned and any liq­uid has evap­o­rated.

2 Stir in the tomato purée, pa­prika, to­ma­toes, kid­ney beans and plenty of sea­son­ing. Bring to the boil and check the sea­son­ing.

3 In a medium bowl, mix the po­lenta, flour, bi­carb and some sea­son­ing. Quickly mix in the soured cream and egg un­til just com­bined. Drop lar­gish ta­ble­spoons of bat­ter on the chilli mix.

4 Cook in oven for 20min or un­til a cock­tail stick in­serted into the dumplings comes out clean. Gar­nish with co­rian­der, if you like, and serve.

PER SERV­ING: CALS 516; FAT 20g; SAT FAT 8g; CARBS 44g

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