Delicious with sour cream, jalapeño, cheese & tomato–chilli salsa.
Ingredients
- 500g beef mince (10–15% fat for flavour)
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½-1 tsp chilli flakes (to taste)
- 1 tsp chilli powder or chipotle powder
- 1 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 1 tbsp Worcestershire sauce
- Salt & black pepper
- Small splash of water or stock if needed
- Optional: 1 tsp brown sugar (balances acidity)
Tomato & Chilli Salsa
- 4 ripe tomatoes, deseeded & finely chopped
- 1 small red onion or shallot, very finely diced
- 1 green chilli, finely chopped (remove seeds if milder)
- Juice of ½ lime or lemon
- Salt
- Small drizzle of olive oil
- Optional: coriander if you like (not essential)
Method
Note: At this time of the year, I like to get into a routine of batch cooking, but try to make it as easy as possible. Brown off a large batch of mince, use 1/3 for this recipe, use the other for a nice base for lasagne/ shepherd's pie/ meaty pasta bake.
- Heat oil in a wide pan. Add onion, cook gently 5–7 mins until soft.
- Add garlic and spices, cook 30 seconds until fragrant.
- Add mince, break it up well and brown fully.
- Stir in tomato purée, cook out for 1 minute. Add chopped tomatoes, Worcestershire, seasoning and sugar (if using).
- Simmer uncovered 15–20 mins until thick, rich and spoonable.
- Taste and adjust heat and seasoning.
Tomato & Chilli Salsa
- Mix everything together, taste and chill for 10 minutes.
Perfect Baked PotatoesPreheat oven 200°C (180°C fan)
- Prep potatoes: Use large floury potatoes, Roosters are fine. Scrub clean and dry well. Prick each potato 2–3 times with a fork.
- Lightly rub with oil and sprinkle with salt. Place directly on oven rack or on a tray. Bake for 1 hour – 1 hour 15 minutes- depending on the size, turn once halfway if on a tray.
- Skin should be crisp, knife should slide in easily, inside fluffy when squeezed. Split immediately, fluff the inside with a fork, add butter and seasoning if desired
Chef tip: You can do these ahead of time - bake fully, then hold at 140–150°C for up to 45 minutes, re-crisp skins by returning to 200°C for 5–10 mins if needed. Cook medium for 50–55 mins and large for 60–75 mins
To Serve
- Split potato, fluff the centre.
- Spoon generously with spicy mince.
- Sprinkle with grated cheese (let it melt slightly).
- Add a dollop of sour cream.
- Finish with jalapeños and a spoon of fresh salsa, spring onion and coriander.
You can do many variations of this, use beans like kidney and black beans for vegetarian, or use turkey or pork mince.
