Chilli Con Carne
2 tablespoons oil
1 onion, sliced
1 clove garlic, crushed
1 green capsicum, sliced
500g beef mince
1 x 300g can red kidney beans, drained
2 teaspoons chilli powder
1 x 440g can tomatoes
1⁄4 teaspoon oregano
Salt and pepper, to taste
Heat the oil in the frypan on high heat setting 8 – 10.
Saute the onion, garlic and green capsicum until tender. Add the mince and brown well.
Add the remaining ingredients and reduce heat setting to 6 – 8 and simmer for 20 minutes.
Serving suggestion:
Serve with taco shells, grated cheese, sour cream and chopped tomatoes.
Serves 4
Curried Apricot Chicken
1⁄3 cup chicken stock
1⁄3 cup water
125g dried apricots
1 tablespoon oil
1 onion, cut into wedges
1⁄2 teaspoon coriander
1⁄2 teaspoon cumin
1⁄2 teaspoon turmeric
1⁄4 teaspoon cinnamon
freshly ground black pepper
4 chicken breast fillets
In a saucepan bring the chicken stock and water to the boil.Turn off the heat and add the apricots to soak in the hot liquid for approx. 1 hour. Remove apricots and liquid.
Heat oil in the frypan on setting 6 – 8.
Fry the onion until tender. Stir through the spices. Add the chicken, fry until golden brown. Return the apricots and liquid.
Cover with lid and simmer over a low heat setting 4 – 6 for approximately 20 minutes or until the chicken is tender (add extra chicken stock if required).
Serving suggestion:
Serve with steamed rice and a crisp green salad.
Serves 4
Pork Fillets With Dark Plum Sauce
1kg pork fillets
1⁄3 cup soy sauce
2⁄3 cup tomato sauce
1⁄4 cup hoi sin sauce
1⁄4 cup oil
1 x 825g can dark red plums
1⁄2 cup hoi sin sauce (extra)
1 tablespoon brown sugar
Trim any fat or sinew from the pieces of pork and make 2 – 3 deep vertical cuts in each portion without cutting right through. Lay the pork pieces
Mix the soy, tomato and hoi sin sauce with the oil, and pour over the pork.
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