By Jamie Humby | Chef
Published 2 December 2024
20m
1h 20m
4
27
Make winter cozy with this slow cooked pork bibimbap rice bowl. Tuck in to all of your favourite flavours, with kimchi, fried egg, chilli and garlic
Keep it cosy with a hearty beef and butter bean stew and creamy sweet potato mash. This recipe is sure to be your family’s favourite healthy winter warmer.
Our homemade chimichurri sauce works as a bright and zesty marinade and as a salad dressing, and is the perfect way to spice up your next backyard BBQ.
Whether you want to up your fibre or reduce the amount of meat you’re eating, this tasty chilli is a great way to pack some extra goodness into your day.
Step 1:
Make the Tex Mex seasoning by mixing together all of the spices. Store in an airtight jar for later.
Step 2:
Make the pickled onions by placing all of the ingredients except the onions in a pan and bringing them to the boil.
Step 3:
While waiting for the mixture to come to the boil, finely dice your onions and place them in an airtight container. Once the mixture has boiled, pour it over your onions. Seal and keep for weeks in the fridge.
Step 4:
In a large heavy-based pot on a high heat, brown off your mince, breaking it up as you go for 6 to 8 minutes. Remove with a slotted spoon into a bowl and set aside.
Step 5:
Add oil to the pot with onion, garlic and capsicum, cooking for 4 to 5 minutes until translucent.
Step 6:
Add Tex Mex seasoning, blended chipotle chilli with liquid, beans, tomato paste, whole peeled tomatoes, beef stock and cooked mince with juices.
Step 7:
Bring to the boil and simmer gently for 45 minutes until thick and rich, stirring frequently to avoid sticking.
Step 8:
Serve with yoghurt, coriander leaves, lime wedges, rice and pink pickled onions.
