Weekly plan­ner: Shan­non Ben­nett’s glo­be­trot­ting mid­week meals

TAKE MID­WEEK MEALS TO A NEW LEVEL WITH A TASTE OF THE EX­OTIC.

Sunday Tasmanian - Tassie Living - - NEWS - @chef­ben­nett23 @chef­ben­nett23 SHAN­NON BEN­NETT

CHILEAN MEAT PIE

“Pas­tel de choclo in Span­ish, this is like a Latin ver­sion of shep­herd’s pie.” SERVES 6

¼ cup olive oil 500g beef mince 200g pork mince 4 onions, finely chopped 3 cloves gar­lic, crushed 3 tsp each ground cumin and pa­prika

1/3 cup (40g) black pit­ted olives ¼ cup (50g) raisins 2 cups (500ml) beef stock ½ bunch basil, leaves chopped tomato salad, to serve

Po­lenta crust

3 cups (750) milk 1½ cup (255g) po­lenta 40g but­ter 150g manchego, finely grated

Heat half the oil in a large heavy-based saucepan over high heat and fry mince for 6-8 min­utes un­til well browned. Trans­fer to a bowl. Heat re­main­ing oil in the same pan over medium heat and fry onion and gar­lic, stir­ring oc­ca­sion­ally, for 8 min­utes or un­til soft­ened. Sea­son. Add spices and cook for a fur­ther minute un­til fra­grant. Re­turn meat to pan, add olives, raisins and stock, sea­son and cook for 45 min­utes or un­til meat is ten­der and sauce thick­ened. Stir in basil. Trans­fer to a 10-cup (2.5-litre) bak­ing dish.

Pre­heat oven grill to high heat. For the po­lenta crust, place milk and 3 cups (750ml) water in a large heavy-based pan over medium heat, sea­son and bring to just be­low boil­ing point. Whisk­ing con­tin­u­ously, add po­lenta in a slow, steady stream and whisk un­til mix­ture is thick and smooth. Re­duce heat to low and cook for 6 min­utes, stir­ring con­stantly with a wooden spoon. Stir in but­ter and three-quar­ters of the manchego, sea­son and spread mix­ture over mince, form­ing swirls with the spoon. Scat­ter with re­main­ing manchego and grill for 8 min­utes or un­til golden.

• 18G SUGARS • 895MG SODIUM • 730 CAL (3065KJ)

PER SERVE • 40G PROTEIN • 18G SAT FAT • 48G CARB

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