Super Food Ideas - - RECIPETIN EATS -

»» Nagi says: Chilli and corn­bread is a clas­sic South­ern com­bi­na­tion, so I thought it nat­u­ral to com­bine the two in pie form. I’ve been mak­ing this for years but it wasn’t un­til re­cently that I found out it was ac­tu­ally a real recipe with a proper name — Tamale Pie! Who knew? SERVES 8 PREP 15 MIN­UTES


1 quan­tity Nagi’s Texas Chilli (see recipe, p64) ½ ice­berg let­tuce, leaves chopped 250g small cherry toma­toes 2 ta­ble­spoons ver­juice (see Nagi’s tips) 2 ta­ble­spoons ex­tra vir­gin olive oil Corn­bread Top­ping ½ cup po­lenta 1½ cups self-rais­ing flour ½ cup white sugar ¼ tea­spoon salt 125g but­ter, melted 1 cup creamed corn 1 cup milk 3 eggs 1 Pre­heat oven to 200°C/180°C fan-forced. Spoon Texas chilli into a greased 2-litre (8-cup-ca­pac­ity) enamel bak­ing dish. 2 Make Corn­bread Top­ping Place po­lenta, flour, sugar and salt in a bowl. Whisk to com­bine. Make a well. Whisk but­ter, creamed corn, milk and eggs to­gether in a sep­a­rate bowl. Add to po­lenta mix­ture. Mix with a wooden spoon un­til just com­bined (the bat­ter should be fairly loose and pourable). Pour bat­ter over the chilli in dish. Bake for 20 to 25 min­utes or un­til golden and the cen­tre of the top­ping springs back when touched. Stand for 5 min­utes. 3 Mean­while, pile let­tuce and cherry toma­toes onto a serv­ing plate. Driz­zle with ver­juice and oil. Sea­son with salt and pep­per. Toss gen­tly. Serve pie with salad. NU­TRI­TION: (per serve) 2925kj; 32.7g fat; 13.7g sat fat; 30.7g pro­tein; 67.2g carbs; 10.2g fi­bre; 146mg chol; 976mg sodium.

»» Nagi says: This is how the cow­boys in Texas make pasta bake. And af­ter one bite, I imag­ine it will be your new favourite way, too – yippee ki-yay!


250g dried fusilli pasta ¾ quan­tity Nagi’s Texas Chilli (see recipe, p64) 400g can corn ker­nels, well drained 1 cup grated moz­zarella cheese ½ cos let­tuce, leaves torn ½ lemon, juiced 1 ta­ble­spoon ex­tra vir­gin olive oil

1 Pre­heat oven to 180°C/160°C fan-forced. 2 Cook pasta following packet di­rec­tions (see Nagi’s tip). Drain well. Re­turn pasta to saucepan. Add Texas chilli and corn. Toss well. Trans­fer to a greased 2-litre (8-cup-ca­pac­ity) bak­ing dish. Top with cheese. Bake for 20 min­utes or un­til cheese is bub­bling and golden. Stand pasta bake for 5 min­utes. 3 Mean­while, pile let­tuce onto a serv­ing plate. Driz­zle with lemon juice and oil. Sea­son with salt and pep­per. Toss gen­tly to com­bine. Serve pasta bake with salad. NU­TRI­TION: (per serve) 2295kj; 20.4g fat; 6.7g sat fat; 34.1g pro­tein; 52.5g carbs; 10.1g fi­bre; 55mg chol; 582mg sodium. »» Nagi says: Hot, fluffy potato, saucy chilli and the cool creami­ness from av­o­cado salsa. Oh my… it’s heaven in a potato! This is a great way to use up that last bit of left­over Texas chilli.


4 x 250g brushed pota­toes, scrubbed, dried 1 tea­spoon olive oil ¼ quan­tity Nagi’s Texas Chilli, warmed (see recipe, p64, and Nagi’s tips for re­heat­ing, p65) Grated tasty cheese and salad, to serve Av­o­cado Salsa 1 av­o­cado, cut into 1cm cubes ¼ red onion, finely chopped 2 ta­ble­spoons finely chopped fresh co­rian­der 1½ ta­ble­spoons lime juice

1 Pre­heat oven to 200°C/180°C fan-forced. 2 Wrap each potato in foil and place on a bak­ing tray. Bake for 40 min­utes. Re­move from oven. Care­fully open up foil. Brush pota­toes with oil and sea­son with salt. Bake for a fur­ther 10 min­utes or un­til pota­toes are ten­der when a skewer or knife is in­serted into the cen­tre. 3 Mean­while, make Av­o­cado Salsa Place av­o­cado, onion, co­rian­der and lime juice in a bowl. Sea­son with salt and pep­per. Toss very gen­tly to com­bine. 4 Cut a slit into the top of each potato, be­ing care­ful not to cut all the way through. Gen­tly open up the pota­toes. Us­ing a fork, mash the in­side flesh. Spoon a gen­er­ous amount of Texas chilli into each potato. Top with cheese and av­o­cado salsa. Serve with salad. NU­TRI­TION: (per serve) 2119kj; 21.7g fat; 6.5g sat fat; 25.1g pro­tein; 46.9g carbs; 11g fi­bre; 38mg chol; 460mg sodium.

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