OK so there is usually a story behind what has inspired me to create a recipe and in this case ….. it was a massive storm that rolled into Byron on a Friday night (and is as I type, is currently battering the East Coast of Australia). So what was my solution to being stuck indoors …… cooking something warm and comforting of course!
So by now you’ve also no doubt worked out that I don’t stick to the norm and this recipe is no different. Instead of frying beef mince, I like to cook mince slowly, so the meat stays tender and taste like its been made with love. I also love using fresh spices and freshly grated local organic ginger and garlic ……. why? Well simple really, it just tastes better!
Oh yeah and I tend to make this is a big batch and then freeze it in smaller portions for later OR take some over to a friends house to share the homemade Taste Byron Bay love xxx
(Photo Credit: Connie Puntoriero)
INGREDIENTS:
1kg premium beef mince (get this from your butcher so you know it is good quality)
1lt tomato passata
2 tbs cumin – freshly toasted and ground is best
1 spanish onion – small dice
2 red capsicums – deseeded and roughly chopped
1 bunch coriander roots – washed and finely chopped
1 knob ginger – peel and grated
2 garlic cloves – peel and grated
2 x 400g tins red kidney beans – drain and discard liquid
Chilli & Lime infused Brookfarm Macadamia Oil
Salt and pepper
METHOD:
- heat a non stick sauce pan on high / medium heat – once hot add a good drizzle of Macadamia nut oil
- add your diced onion and capsicum and season with salt and pepper – cook on high / medium – keep stirring and allow for the capsicum and onion to soften – do not allow them to caramelise though
- once softened – turn down to medium and add your grated ginger and garlic and cook for a further 2-3 minutes – it is important not to let the ginger or garlic burn
- remove from the heat and add your passata then your cold mince – using gloves to protect your hands – massage the mince into the passata, onion and capsicum mixture – until well combined
- return to the heat and bring to the boil – stirring occasionally
- once boiling reduce to a simmer and let the mince cook gently and for most of the liquid to evaporate – so the sauce thickens – allow to gently simmer for approx 20-30 mins
- add the kidney beans – and cook for a further 10 mins –
- check your seasoning then your ready to go!
(Photo Credit: Connie Puntoriero)
SERVING SUGGESTIONS:
- works really well with soft burritos, lettuce, avocado salsa, and freshly slice tomato, topped with coriander
- is also of course magic with steamed rice and some yoghurt on the side
- does wonders for a hangover served on toast
- if you like your Chilli Con Carne hot – simply add some fresh chillies to the onion and capsicum or serve some freshly chopped chilli’s on the side
I’d absolutely love to see your kitchen creations! Tag #mytastebyronbay on Instagram, so we can all share your kitchen awesomeness.
Check out our latest YouTube video for more Taste Byron Bay food adventures!
Enjoy!
T xx
