Tag Archives: mince

Beef & Cauliflower Curry

Beef & Cauliflower Curry

This easy vegetable and beef curry uses mince for the beef making it a great family meal that’s packed with vegetables and easy on the budget.

While it is a one-dish meal, for extra bulk serve it can be served over steamed rice or smashed potatoes or accompanied by pappadums.

Beef & Cauliflower Curry

Serves 4-6

1 brown onion, thinly sliced
1 carrot, diced
2 sticks celery, sliced
vegetable oil
1 clove garlic, finely chopped
2 tsp grated fresh ginger
8 fresh, frozen or dried curry leaves
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam marsala
½ tsp ground turmeric
chilli powder, to taste (optional)
500g beef mince
1 cup beef stock
400g can chopped tomatoes
1 small cauliflower, cut into florets
sea salt
a good handful of fresh coriander, chopped

1              Place onion, carrot, celery and a splash of oil in a large frying pan with a lid over a medium heat, cover and cook, stirring
occasionally, for 8-10 minutes or until soft and translucent.

2              Add garlic, ginger, curry leaves, cumin, coriander, garam
masala, turmeric and chilli powder, if using, cover, bring to
simmering and simmer, stirring occasionally, for 20 minutes or until mixture reduces and thickens.

3              Add cauliflower, cover and cook for 10 minutes longer or
until cauliflower is tender. Season with a good grind of salt. Add most of the chopped coriander, reserving some for scattering.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, carrot, celery, garlic, fresh coriander, cauliflower: Krismaw Gardens – Hastings; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Store Cupboard
Ingredients:
vegetable oil, ground coriander, cumin, turmeric, garam marsala, ginger, curry leaves, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Cheeseburger Cauliflower

Cheeseburger Cauliflower

I love way the Americans call dishes using mince ‘burger’ – this is my take on the dish they call ‘Cheeseburger Cauliflower’ and what we would probably call something like Cheesy Mince & Cauliflower.

Here I have added additional vegetables and have used the bright green cousin of cauliflower, Romanesco, but cauliflower and
broccoli work just as well.

Cheeseburger Cauliflower

Serves 4

1 onion, diced
2 carrots, diced
2 sticks celery, diced
vegetable oil
2 cloves garlic, finely chopped
1 tsp dried Italian herbs
pinch smoked chipotle flakes
500g beef mince
1 tbsp plain flour
2 cups beef stock
sea salt and black pepper, to taste
1 medium head cauliflower, broccoli or Romanesco
1 cup grated hard cheese – I used a local hard sheep cheese
chopped fresh parsley

1              Place onion, carrots, celery and a splash of oil in a large
frying pan over a medium heat, cover and cook, stirring occasionally, for 10-15 minutes or until vegetables start to soften. Add garlic, herbs and chipotle flakes and cook, stirring, for 30 seconds or until fragrant.

2              Add mince and cook, stirring, for 4-5 minutes to brown. Stir in flour, then stock and bring to simmering. Cover and cook, stirring occasionally, for 4-5 minutes or until mixture thickens. Season with a grind of salt and black pepper.

3              Meanwhile, steam or microwave cauliflower. Drain. Remove pan fromheat. Add cauliflower with most of the cheese, mix well to combine and melt cheese. Serve scattered with parsley and
remaining cheese.

So tell me, what do you think of referring to mince as’ burger’?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Carrots, celery, onion, garlic,
Romanesco:
Krismaw Gardens – Hastings; Smoked Chipotle Flake: Orcona Chillis ‘n Peppers – Hastings; Cheese: Origin Earth
Havelock North; Parsley:  The Chef’s Garden@Epicurean
Hastings; Store Cupboard Ingredients: vegetable oil, Italian dried herbs, flour, stock, salt, black pepper

Indian Spiced Meatballs in Spinach Sauce

Indian Spiced Meatballs in Spinach Sauce

While spinach is pretty much available year round, there are times when it is more plentiful and now is one of those times with lovely lush bunches piled high on market stalls – hence the reason so many recipes lately have featured spinach!

Meatballs are always a family favourite and here I have spiced the meatballs which gives lovely pops of flavour.

Indian Spiced Meatballs in Spinach Sauce

Serve over steamed rice – I used brown rice, but white is fine, if you
prefer.

Serves 4

1 onion, chopped
vegetable oil
1 garlic clove, finely chopped
400g can diced tomatoes
2 tbsp tomato paste
1 bunch spinach, leaves chopped
1 cup natural yogurt
INDIAN SPICED MEATBALLS
1 egg, lightly beaten
1 small onion, grated – about ¼ cup
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
¼ tsp chilli powder or to taste
sea salt and freshly ground black pepper
500g beef mince
½-¾ cup panko breadcrumbs

1              Place onion and a splash of oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add garlic and cook, stirring, for 30 seconds.

2              Add tomatoes and tomato paste, rinse can out with water, add to pan, bring to simmering and simmer, stirring occasionally, for 15-20 minutes or until sauce reduces and thickens.

3              Steam or microwave spinach, then puree with yogurt. Stir into tomato mixture and cook, stirring occasionally, for 5 minutes.

4              Meanwhile, make meatballs. Place egg, onion, cumin,
coriander, turmeric and chilli powder with a grind of salt and black pepper in a bowl and mix to combine. Add mince and enough
breadcrumbs to form a mixture that holds together. Shape
tablespoons of mixture into balls, place on a plate lined with plastic food wrap and chill until ready to cook.

5              Heat a frying pan over a medium heat, add a splash of oil, then add meatballs and cook, for 2-3 minutes each side or until brown. Remove meatballs from pan and drain on paper towels. Add meatballs to spinach sauce, cover and cook for 4-5 minutes or until meatballs are heated and cooked through.

So tell me, what is your favourite way of serving meatballs?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, garlic, spinach: Krismaw Gardens – Hastings; Yoghurt: Origin Earth – Havelock North; Chilli powder – Spitfire: Orcona Chillis ‘n’ Peppers – Hastings; Egg: Verry Eggs – Napier; Store Cupboard Ingredients: canned tomatoes,
cumin, coriander, turmeric, salt, black pepper, panko breadcrumbs.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Beef Chilli with Spinach & Celery

Beef Chilli with Spinach & Celery

As I have mentioned before, the capsicum season is well and truly over here in Hawke’s Bay with most capsicums available now being imported and very expensive, so I either avoid recipes which use them or look for alternative in-season vegetables.

For this chilli I replace capsicum with celery, then added spinach at the end to make a fabulous one dish winter meal that is packed with vegetables and flavour.

Beef Chilli with Spinach & Celery

Adjust the quantity of chilli powder to suit your taste – it can even be omitted, if you wish.

Serves 4

1 onion, chopped
3 sticks celery, sliced
vegetable oil
2 cloves garlic, finely chopped
1 tbsp ground cumin
1 tsp dried oregano
¼-½ tsp chilli powder or to taste
500g beef mince
400g can crushed tomatoes
2 tbsp tomato paste
sea salt and black pepper
1 bunch spinach, leaves shredded
400g can red kidney beans, rinsed and drained
yoghurt, to serve
grated hard cheese, to serve
smoked paprika, to serve

1              Place onion, celery and a splash of oil in a large saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until vegetables start to soften. Add garlic, cumin,
oregano and chilli and cook, stirring, for 30 seconds or until fragrant.

2              Add mince and cook, stirring to break up, for 5 minutes to brown. Add tomatoes and tomato paste, half fill can with water and swirl to rinse out. Add to pan, bring to simmering and simmer,
stirring occasionally, for 15-20 minutes or until mixture reduces and thickens.

3              Add spinach and beans, cover and cook, for 5 minutes or
until spinach wilts. To serve, ladle chilli into bowls, top with a dollop of yogurt, a scattering of cheese and a sprinkle of paprika.

So tell me, do you use or would you consider using seasonal vegetables in chilli rather than the more traditional capsicum?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, celery, spinach, garlic:
Krismaw Gardens – Hastings; Smoked paprika, chilli powder –
Spitfire:
Orcona Chillis ‘n’ Peppers – Hastings; Yoghurt, cheese: Origin Earth – Havelock North; Store Cupboard Ingredients:
vegetable oil, canned tomatoes, tomato paste, red kidney beans, ground cumin, dried oregano, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other mince recipes you might like to try:

Chilli & Coriander Mince with Pumpkin Wedges

Chilli & Coriander Mince with Pumpkin Wedges

One-Pan Mince & Cabbage

One-Pan Mince & Cabbage

Creamy Mushroom & Bacon Mince

Creamy Mushroom & Bacon Mince

 

Beef, Kumara & Cavolo Nero Stew

Beef, Kumara & Cavolo Nero StewMince is an economic and favourite family meal which is also a quick and easy meal solution and here is another way to create a family meal, packed with vegetables, that is sure to become a favourite with both the cook and family.

Cavolo nero also known as black or Tuscan cabbage is a very dark green vegetable which is a member of the kale family and as such is high in vitamins K & C and beta-carotene and is a reasonable source of calcium and is also said to be an anti-inflammatory and to have potent levels of anti-cancer properties – so lots of good reasons to include this winter vegetable in your diet. As in this recipe it is a great inclusion in winter stews and braises.

Beef, Kumara & Cavolo Nero Stew

Chard or kale can be used instead of cavolo nero if that’s what you have or prefer.

Serves 4

1 large onion, chopped
1 large carrot, chopped
1 celery stick, sliced
1 bunch curly kale, stems removed and chopped, leaves roughly
chopped
vegetable oil
pinch chilli powder or to taste
500g lean minced beef
400g can chopped tomatoes
1 tbsp tomato paste
500g kumara or sweet potatoes, cut into chunks

1              Place onion, carrot, celery, kale stems and a splash of oil in frying pan with lid over a medium heat and cook, stirring
occasionally, for 8-10 minutes or until vegetables start to soften.

2              Add chilli powder and cook, stirring, for 1 minute or until
fragrant. Add mince and cook, stirring, for 4-5 minutes or until mince starts to brown.

3              Stir in tomatoes, tomato paste, kumara and kale, rinse
tomato can out with water and add to pan. Cover, bring to
simmering and simmer, stirring occasionally, for 45 minutes or until kumara is tender.

So tell me, do you use cavolo nero and if, so, what is your favourite way of using it?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, carrot, celery, cavolo nero, kumara: Krismaw Gardens – Hastings; Chilli powder – Spitfire:
Orcona Chillis ‘n Peppers; Store Cupboard Ingredients: vegetable oil, canned tomatoes, tomato paste, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Learn more about cavolo nero and some recipes using cavolo nero you might like to try:

Cavolo Nero aka Tuscan Black Cabbage

Cavolo Nero aka Tuscan Black Cabbage

Braised Cavolo Nero & Chicken

Braised Cavolo Nero & Chicken

Cavolo Nero, Leek & Mustard Colcannon

Cavolo Nero, Leek & Mustard Colcannon

 

Chilli & Coriander Mince with Pumpkin Wedges

Chilli & Coriander Mince with Pumpkin Wedges

Roast pumpkin is a Kiwi favourite that more often than not
accompanies a roast dinner, here you can enjoy the comforting
flavours of this familiar favourite teamed with another Kiwi
favourite mince.

Chilli & Coriander Mince with Pumpkin Wedges

The cabbage in the mince mixture is optional, but it is a great way to add vegetables to your meal. It can be replaced with kale, chard, silverbeet or
spinach, if that’s what you have or prefer.

Serves 4

1 small pumpkin, cut into wedges, seeds, – you need 2-3 wedges per serve
olive oil
sea salt and black pepper
1 onion, sliced
1 clove garlic, finely chopped
1 small green chilli, seeded and chopped, or to taste (optional)
500g beef mince
400g can diced tomatoes
2 tbsp tomato paste
½ small cabbage, sliced
1 bunch fresh coriander, chopped

1              Preheat oven to 180°C.

2              Brush pumpkin with oil, place on a baking tray and season with a good grind of salt. Roast for 30 minutes or until pumpkin is cooked.

3              Meanwhile, place onion and a splash of oil in a large frying pan over a medium heat with a lid, cover and cook, stirring
occasionally, for 8-10 minutes or until onion is soft and translucent. Add garlic and chilli and cook, stirring, for 1 minute or until fragrant.

4              Add beef and cook, stirring, for 5-6 minutes or until mince browns. Add tomatoes, half fill can with water to rinse out and add to pan with tomato paste. Bring to simmering, cover and simmer, stirring occasionally, for 15-20 minutes or until mixture reduces thickens. Stir in coriander and season to taste with a good grind of salt and black pepper. To serve, place 2-3 wedges on each serving plate and spoon over mince mixture.

So tell me, how do you cook pumpkin besides roasting?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, garlic, cabbage: Krismaw Gardens – Hastings; Pumpkin, coriander: The Chef’s Garden @
Epicurean
– Hastings; Chilli: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: canned tomatoes, tomato paste, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Spiced Minced Beef & Kale

Spiced Minced Beef & KaleThere are such lovely bunches of kale at the markets at the moment that they are hard to resist – at least it is good for you!

This is an easy and economic one-dish meal which is great served straight from the pan in bowls or team with pasta, rice or even
potatoes for a more substantial meal.

Spiced Minced Beef & Kale

Serves 4

1 bunch curly kale, stems removed and chopped, leaves roughly chopped
1 onion, chopped
olive oil
2 cloves garlic, finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
500g beef mince
¼ cup pine nuts, toasted
1 tbsp red wine vinegar
sea salt and black pepper

1              Place kale stems and onion in a frying pan with a good splash of oil over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until stems and onion are starting to soften.

2              Add garlic, cumin and coriander and cook, stirring, for 1-2 minutes or until fragrant. Add mince and cook, stirring to break up, for 4-5 minutes or until browned. Add kale and pine nuts, cover and stirring occasionally, for 10 minutes or until kale wilts. Add vinegar and toss so that it immediately evaporates. Season to taste with a good grind of salt and black pepper.

So tell me, what is your favourite way of cooking kale?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, garlic: Krismaw Gardens – Hastings; Kale: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: ground cumin, ground coriander, pine nuts, red wine vinegar, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using kale you might like to try:

Slow-Cooked Kale

Slow-Cooked Kale

Toulouse Sausage, Kale & Bean Stew

Toulouse Sausage, Kale & Bean Stew

Fish with Sesame Braised Kale

Fish with Sesame Braised Kale

 

Beef with Silverbeet and Middle Eastern Spices

Beef with Silverbeet and Middle Eastern SpicesThis wonderfully coloured dish is packed with goodness and flavour. It is also a great way to sneak a few extra vegetables onto the plate – in my case to add legumes to the meal without too much comment. Here, I used chickpeas, but any beans could be used. I used canned, but dried, soaked and cooked, work equally well and are more
economic.

Beef with Silverbeet and Middle Eastern Spices

A big pan of this is a great way to feed a crowd and it is easy enough to add extra vegetables and chickpeas to bulk up, if need be.

Serves 6

2 brown onions, finely chopped
oil of your choice
2 cloves garlic, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
pinch cayenne pepper or to taste
500g beef mince
1 bunch silverbeet or chard, leaves and stems chopped
2 carrots, diced
2 sticks celery, diced
400g can chopped tomatoes
1 tbsp tomato paste
400g can chickpeas, drained and rinsed
sea salt and freshly ground black pepper

1              Place onions and a good splash of oil in a large frying pan with a lid, cover and cook, stirring occasionally, over a medium heat for 8-10 minutes or until onions are soft and translucent.

2              Add garlic, coriander, cumin, paprika and cayenne pepper and cook, stirring, for 1-2 minutes or until fragrant. Add beef and mix to combine, cook, stirring to break up mince, for 4-5 minutes. Add silverbeet stems, carrots, celery, tomatoes and tomato paste. Bring to simmering, cover and simmer, stirring occasionally, for 30 minutes.

3              Add silverbeet leaves and chickpeas cover, and cook for 5 minutes longer. Season with a good grind of salt and freshly ground black pepper.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; nions, celery, garlic: Krismaw
Gardens – Hastings; Paprika: Orcona Chilli n’ Peppers – Hastings; Celeriac, parsley: The Chef’s Garden @ Epicurean – Hastings;
Silverbeet: JJ’s Organics – Napier; Store Cupboard Ingredients: oil, ground coriander, ground cumin, cayenne pepper, tomatoes, tomato paste, chickpeas, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other mince recipes you might like to try:

One-Pan Mince & Cabbage

One-Pan Mince & Cabbage

Creamy Mushroom & Bacon Mince

Creamy Mushroom & Bacon Mince

Asian-inspired Mince & Vegetables

Asian-inspired Mince & Vegetables

 

Easy Curried Beef & Vegetable Stew

Easy Curried Beef & Vegetable Stew

Another flexible dish that is cooked in one pan. Packed with plenty of vegetables it couldn’t be easier and a great way to stretch mince to feed a crowd.

Easy Curried Beef & Vegetable Stew

During the cooler months when fresh green beans are not in-season, frozen can be used – just add them in the last 5 minutes of cooking. Frozen peas could also be used.

Serves 4-6

1 onion, chopped
vegetable oil
500g beef mince
2 cloves garlic, minced
1 small green chilli, seeds removed and minced
2 tbsp curry powder
1 tbsp grated fresh ginger
2 tomatoes, chopped
¾-1 cup water
500g pumpkin, peeled and chopped
250g green beans, cut into 5cm pieces
1 large carrot, sliced
1 large potato, chopped
sea salt and freshly ground black pepper

1              Place onion and a good splash of oil in a frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2              Add mince and cook, stirring occasionally, for 5 minutes or until browned. Add garlic, chilli, curry powder and ginger and cook, stirring, for 2-3 minutes or until fragrant. Add tomatoes, cover and cook, stirring occasionally, for 5-8 minutes or until tomatoes break down.

3              Add pumpkin, beans, carrot and potato and mixture to
combine. Stir in water, cover, bring to simmering and simmer,
stirring occasionally, for 15-20 minutes or until vegetables are
tender.

Serving Suggestion: Top with a dollop of natural yogurt and a
scattering of chopped parsley or coriander.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, garlic, tomatoes, carrot,
potatoes, beans:
Krismaw Gardens – Hastings; Pumpkin, chilli: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard
Ingredients:
vegetable oil, curry powder, ginger, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using mince you might like to try:

Creamy Mushroom & Bacon Mince

Creamy Mushroom & Bacon Mince

One-Pan Mince & Cabbage

One-Pan Mince & Cabbage

One-Pan Beef, Rice & Vegetables

One-Pan Beef, Rice & Vegetables

 

One-Pan Beef, Rice & Vegetables

One-Pan Beef, Rice & Vegetables

Nutty, chewy brown rice teams with mince and vegetables to make an easy and versatile one-pan meal. If there are extra mouths to feed increase the quantity of rice to add bulk at very little extra cost.

One-Pan Beef, Rice & Vegetables

Chard or silverbeet stems add flavour, colour and bulk to dishes so don’t discard them – simply thinly slice or chop.

Serves 4-6

1 large onion, chopped
vegetable oil
2 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
500g beef mince
1 bunch chard or silverbeet, stems thinly sliced or chopped, leaves chopped
2 zucchini, chopped
1 cup brown rice, cooked
sea salt and freshly ground black pepper

1              Place onion and oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2              Add paprika, cumin, coriander and turmeric and cook,
stirring, for 1-2 minutes or until fragrant.

3              Add mince and cook, stirring occasionally, for 5 minutes or until beef is just cooked. Add chard stems, zucchini and rice, cover and cook, stirring occasionally, for 5 minutes or until vegetables are just tender. Add chard leaves and cook, stirring occasionally, for 5 minutes or until leaves wilt.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion: Krismaw Gardens
Hastings; Chard, zucchini: The Chef’s Garden @ Epicurean
Hastings; Paprika: Orcona Chillis ‘n Peppers – Hastings; Store
Cupboard Ingredients:
vegetable oil, cumin, ground coriander,
turmeric, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other mince dishes you might like to try:

One-Pan Mince & Cabbage

One-Pan Mince & Cabbage

Creamy Mushroom & Bacon Mince

Creamy Mushroom & Bacon Mince

Asian-inspired Mince & Vegetables

Asian-inspired Mince & Vegetables