Baked kumara with chilli mince
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.