YOU (South Africa) - - YOU LIFESTYLE -


1kg pota­toes salt and pep­per 30ml (1T) but­ter 125ml (½c) milk 2 egg yolks


10ml (2t) olive oil 1 onion, chopped 2 green chill­ies, chopped 3 gar­lic cloves, crushed 2 ripe medium toma­toes 15ml (1T) tomato paste 500g lean beef mince 10ml (2t) pa­prika 125ml (½c) red wine 1 bay leaf 5ml (1t) ground cumin salt and pep­per 125ml (½c) beef stock 15ml (1T) flour 6-10 olives, halved 2-3 boiled eggs, quar­tered Pre­heat the oven to 180°C. Lightly grease an oven­proof dish with non­stick spray. 1 MASH Peel and quar­ter the pota­toes. Steam or boil with a lit­tle salt un­til soft. Once cooked, drain well and al­low to stand cov­ered for a few min­utes. Mash with the but­ter, milk and egg yolks. Sea­son with salt and pep­per. 2 MINCE Heat the oil in a pan and fry the onion, chill­ies and gar­lic un­til the onion is translu­cent. 3 Blanch the toma­toes in boil­ing wa­ter for a few min­utes to loosen the skin. Peel and chop finely. Add the chopped toma­toes and tomato paste to the pan and cook un­til the toma­toes are soft. 4 Add the beef mince, pa­prika, red wine, bay leaf and cumin and mix well. Sea­son with salt and pep­per and cook for a few min­utes, adding more olive oil if nec­es­sary. 5 Add the stock and flour, re­duce the heat and sim­mer un­til the liq­uid has re­duced by half. 6 Put the mince in the pre­pared dish and push the olives and eggs into the top. Spread or pipe the mash over. Bake for 15 min­utes or un­til heated through and browned on top.

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