New Zealand Woman’s Weekly

Baked kumara with chilli mince

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PREP & COOK TIME 1 HOUR 10 MINS SERVES 4

4 small orange kumara

2 tbsp extra virgin olive oil

1 bunch fresh coriander

1 garlic clove, finely chopped

1 medium onion, finely chopped

2 tsp smoked paprika

1 tsp dried oregano

1 tsp dried chilli flakes

300g beef mince

400g can diced tomatoes

½ cup (125ml) sour cream

1 Preheat oven to 200°C.

2 Take one large piece of foil and place the kumara in the centre. Rub 1 tablespoon of the oil over the kumara and season with sea salt and freshly ground black pepper. Wrap the foil around the kumara and place the parcel on to a baking tray. Bake for 1 hour or until tender.

3 Rinse the coriander, then finely chop the roots and stems. Reserve the coriander sprigs to use later as a garnish.

4 Heat the remaining oil in a frying pan and add the chopped coriander, garlic, onion, paprika, oregano and chilli. Cook for 1 minute before adding the beef mince. Cook, stirring, for 5 minutes or until browned, then add the diced tomatoes. Season and cook for a further 5 minutes or until nicely thickened.

5 Remove the kumara from oven. Check that they are cooked through. Transfer kumara to a serving plate. Make an incision in the top of each kumara and gently open them out. Spoon on the mince mixture and garnish with sour cream and the coriander sprigs.

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