CHILLI CON CARNE WITH AVOCADO SALSA

March 28, 2017 / Lyn Jones / 0 Comments

Try this quick and tasty Mexican dish served with fresh avocado salsa.  serves 4

avocado salsa

INGREDIENTS
1 tablespoon olive oil
1 red onion, finely chopped
800g Coles 3 Star Beef Mince
2 garlic cloves, crushed
1 tablespoon ground cumin
1 tablespoon sweet paprika
2 tablespoons grd coriander
1 red and  1 green capsicum, chopped
400g can diced tomato
1 tbs tomato paste
400g can red kidney beans, drained, rinsed
1/2 cup coriander leaves

1 avocado, roughly chopped
2 tomatoes, seeded, cut into 1 cm pieces
1  1/2 tbs lime juice
Flour tortillas, to serve
Lime wedges, to serve

CHILLI CON CARNE:
1 Heat the oil in a large saucepan on medium-high heat. Add half the onion and cook for 5 mins or until soft. Add the beef and cook, stirring with a wooden spoon to break up any lumps, for 6 mins or until browned.

2.  Add garlic, cumin, paprika and ground coriander and cook, stirring, for 1 min or until fragrant.

3.  Add the combined capsicum, diced tomato, 1 cup (250ml) water and tomato paste and bring to a simmer. Cook, covered, stirring occasionally, for 15 mins, or until sauce thickens. Stir in kidney beans and half the coriander leaves. Season with salt and pepper.

SALSA:
Meanwhile, combine avocado, tomato, lime juice, remaining coriander and remaining onion in a bowl. Season with salt and pepper.

Serve chilli con carne with the salsa, tortillas and lime wedges.

 

Mushroom Veggie Burgers

March 5, 2017 / Lyn Jones / 0 Comments

These are flavour packed burgers and the mushrooms are packed with Vitamin D.  Serves 4

Ingredients
  • 1/3 cup (50ml) thick Greek-style yoghurt
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped mint leaves
  • 2 garlic cloves, crushed
  • 3 tablespoons olive oil
  • 200g Button Mushrooms, trimmed and halved
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 400g can chickpeas, rinsed and drained
  • 1 carrot, peeled and coarsely grated
  • ¼ cup (10g) parsley leaves
  • Plain flour, for dusting
  • 4 (80g each) Ciabatta rolls, halved
  • 4 canned, baby beets, sliced
  • 1 Lebanese cucumber, sliced into ribbons
  • 4 butter lettuce leaves
Method

1. Combine yoghurt, lemon juice, 1 garlic clove and mint in a small bowl, set aside.

2. Heat 1 tablespoon olive oil in a medium frying pan over medium high heat, add mushrooms. Cook for 4 minutes, add remaining garlic, cumin and coriander and cook for a further 1 minute or until mushrooms are fragrant and golden. Allow to cool slightly.

3. Place chickpea, carrot, parsley and mushroom mixture in the bowl of a food processor and blend until just combined. Shape into 4 patties, dust in flour.

4. Heat remaining oil in a large frying pan. Cook patties for 3-4 minutes each side or until crisp and golden.

5. Place base of rolls on serving platter, spread evenly with yoghurt, top with lettuce, mushroom patty, cucumber and top of roll to serve.

1 … 8 9 10