9th October 2009 | The Urbanest Team | Comments [1]
Chilli con Carne a la students
Ingredients:
3 teaspoons oil
500g beef mince
1 cup tomato sauce
1 onion, chopped
4 cloves minced garlic (the pre-crushed kind is fine)
2 tins red kidney beans, drained
2 large tins of diced tomatoes
Optional: 2 large chillies, chopped and Tabasco sauce to taste (it can be as hot or mild as you like)
Method:
Heat oil in a large frying pan and add mince and onions.
Brown the meat, ensuring that there are no clumps. Add the garlic, tomato sauce, kidney beans and tomatoes. Add the chilli and Tabasco now if you want them. Turn down the heat and simmer for up to half an hour, stirring occasionally. You can serve this with mashed potatoes if you want to make it stretch further. You can also add frozen veggies like peas and corn in the last 10 minutes.
This recipe can be made in bulk and frozen.
Chicken fried rice
Ingredients:
2 teaspoons oil
300 grams cubed chicken fillet
1 onion, finely chopped
1 crushed clove garlic
2 cups long grain rice, cooked, drained & chilled
4 teaspoons Maggi Chicken Stock Powder
1 red capsicum, diced
1 cup frozen peas
2 tablespoons soy sauce
2 spring onions, sliced diagonally
Method:
Heat oil in a large frying pan.
Add the chicken, onion garlic. Stir fry over a high heat until golden brown.
Add the rice, chicken stock powder, capsicum and peas.
Stir fry for 5-8 minutes.
Stir in the soy sauce and spring onions, just before serving.
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