Monday, February 6, 2012

Chilli Beef on a baked potato with corn bread...

On Friday night, we dined at The Barn Steakhouse in Mount Gambier, joining our visitors from Melbourne. I had delicious King George Whiting, just grilled (no batter for me!) and it came with a baked potato and green salad (and no, I didn't eat the mountain of tartare sauce, only about a teaspoon full).
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I did lash out for dessert and had Bailey's icecream with strawberries.
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We had another busy weekend with visitors from Melbourne (5 couples this time) who we took four wheel driving through to Number 2 Rocks again. More crayfish on the beach, more oohs and aahs from the guests, exclaiming how lucky we are to have access to beautiful beaches. And so we are, very lucky indeed. The weather was a bit overcast but we still had a lovely time.
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Sunday was spent packing away our gear in Ruby and general housework and rest. I managed to watch nearly all of Season 1 of Downton Abbey in readiness for Season 2. I was in charge of dinner so I decided to try Annette Sym's Chilli Beef (Book 6, page 55). I love, love, love one pot meals where you throw it all in and wait a few hours and smell the flavours developing...
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Chilli Beef
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500gms very lean beef mince
1 teaspoon crushed garlic
1 small onion, diced
1.5 cups fresh tomatoes, chopped (or 1 can)
1 cup capsicum, diced
1 cup corn kernels (canned or frozen)
1 400gm can Mexican chilli beans
1 teaspoon salt reduced beef stock powder
1.5 teaspoons paprika
1.5 teaspoons ground cumin
1/4 teaspoon chilli paste (I used dried flakes for a small kick of heat)
4 tablespoons tomato paste
1 420gm can tomato soup
1 cup of water
crack of black pepper
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On an oven tray lined with baking paper, place as many whole potatoes (scrubbed with skin on) as you need, spray with a little spray oil then slow bake for up to 2 hours (this makes them lovely and soft inside with a nice crunchy skin on the outside). Start them off at 200C for 30 minutes then back the oven off to 140-150C for remainder.
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Brown off the onion and garlic then add in the beef and keep browning off.
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Add in the rest of the ingredients...
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Simmer away for 1 hour or longer, keeping an eye on the moisture level (add a bit more water if necessary)...
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Cut the potato through into quarters and open out so you can stuff it with the yummy Chilli. Top with a tablespoon of grated low fat cheddar cheese and a dollop of low fat sour cream (I used WW brand). Serve with a slice of corn bread. Delicious! (this is Angus' serve by the way, I had about half this serving).
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For the corn bread, there are probably better recipes out there but this is one I found online and eaten in moderation, is a low fat version. It is not something I have tried before but will keep searching for a good recipe.
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Corn Bread
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1 cup plain flour
1 cup of cornmeal (Polenta)
1/4 cup sugar (I halved this amount so 1/8)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup plain yoghurt
2 eggs beaten
1/2 cup corn kernels
1/2 cup jalapeno peppers, chopped (I omitted these)
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Preheat oven to 180C
Mix all dry ingredients together then stir in yoghurt and eggs and corn. Pour into a lined, greased 9 inch round pan (or square). Bake 20-30 minutes, testing with a skewer for doneness.
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Serve warm, buttered (I use margarine).
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Cheers - Joolz

1 comment:

  1. Oh, yum! It is making me hungry, I really need to go and get lunch. Annette Sym's books are great, I haven't got number six though. Thanks for sharing the recipe.

    ReplyDelete

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