Cook­ing for DI­A­BETES

Think you’rey­oure re­stricted on flavour? Think again!

Woman’s Day (Australia) - - Food To Love -


SERVES 2 PREP 20 MINS COOK 20 MINS ½ tsp saf­fron ½ cup wa­ter ½ tsp cumin seeds 3 tsp rice-bran oil 1 small onion, thinly sliced 2 gar­lic cloves, crushed 1 small red cap­sicum, thinly sliced 100g ex­tra-lean minced beef 2 tbsp chopped pars­ley 5 vine-ripened toma­toes, chopped coarsely ½ chipotle chilli in adobo sauce, chopped finely (see tip) 1 tsp smoked pa­prika 100g baby spinach leaves 1 whole­meal pita, torn cross­ways 2 small eggs

1 Com­bine saf­fron and the wa­ter in a small jug.

2 Toast cumin seeds in a large, deep, dry fry­ing pan over medium heat for 1 min or un­til fra­grant. Re­move from pan.

3 Heat 2 tsp of the oil in same pan and cook onion, gar­lic, cap­sicum and beef, stir­ring, for 5 mins or un­til beef is browned and veg­eta­bles are ten­der.

4 Add saf­fron mix­ture, cumin, pars­ley, tomato, chilli and pa­prika to pan and bring to boil. Re­duce heat and sim­mer un­cov­ered, stir­ring oc­ca­sion­ally, for 10 mins or un­til mix­ture has thick­ened slightly. (If mix­ture sticks to pan while cook­ing, add 1 tbsp of wa­ter.) Stir through half the spinach. Sea­son with pep­per to taste.

5 Mean­while, heat a grill pan (or grill or bar­be­cue) over medium heat. Rub pita with re­main­ing oil on both sides and cook 1 min, each side, or un­til charred. Re­move from pan and cover to keep warm.

6 Make two in­dents in the hot tomato mix­ture with the back of a spoon. Break 1 egg into a cup and slide into in­dent. Re­peat with re­main­ing egg. Re­duce heat to low and cook, cov­ered, 4 mins or un­til egg whites are set.

7 Top with re­main­ing spinach and serve with pita.

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