The NRL finals are on tonight which is kind of a big deal in our household. This is far more important than just chips and dip. This occasion calls for some serious food!
Nachos
INGREDIENTS
- 300g minced beef (or lentils if you prefer vegetarian)
- 1 tin (420g) chilli beans
- 1 tin (400g) chopped tomatoes
- 1/2 cup beef stock (can be vegetable stock)
- 1/2 onion, diced
- 1/2 capsicum, diced
- 2 cloves garlic, minced
- 1 tsp coriander
- 1 tsp cayenne pepper (or chilli powder)
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Salt and pepper
- Corn chips
- 1 avocado, mashed
- Sour cream, to serve
- 1/4 cup grated cheese (optional)
METHOD
Saute onion and garlic in olive oil in a large frying pan over medium heat until onion goes translucent. Add minced beef, herbs and spices, and pan fry until mince is browned. Add chopped tomatoes, beef stock, capsicum and chilli beans, then simmer until liquid has reduced.
Arrange corn chips in the base of a large dish and pour chilli mixture over the top. Add avocado and sour cream on top in one corner of the dish, then sprinkle grated cheese over entire dish.
Beef sliders
INGREDIENTS
- 6 slider buns
- 6 rashers bacon (I use free farmed)
- Lettuce
- Tomatoes
- Onion or tomato relish
- Aioli
BEEF PATTIES
- 300g minced beef
- 1/4 cup wholemeal breadcrumbs
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 1 egg, beaten
- 2 tbsps your favourite barbecue sauce
- 1 tsp mustard
- 1 tspn thyme
- 1 tspn smoked paprika
- Several splashes of worcestershire sauce
- Salt and pepper
METHOD
Combine all beef patty ingredients together in a bowl and mix until well combine and breadcrumbs have soaked up some moisture. Shape into six patties and place between sheets of baking paper on a plate in the fridge for at least one hour.
Grill burger patties on the barbecue or cook in frypan over medium heat in a little oil until cooked through. Cut slider buns in half, spread aioli on the inside of one half, and relish on the inside of the other half. Assemble the rest of the sliders with the remaining ingredients and insert a skewer into the center to hold it together.
Sticky chicken nibbles
INGREDIENTS
- 400g chicken nibbles (I use free range)
- 1/4 cup soy sauce
- 1/4 cup runny honey
- 2 cloves garlic, minced
- 1 tblspn olive oil
- 1 tsp smoked paprika
- 1 tsp chopped chillis, deseeded
- 1 tsp ginger, minced
- Salt and pepper
METHOD
Combine all ingredients together in a bowl, cover with cling wrap then place in the refrigerator for at least one hour (or overnight).
Bake in the oven at 180 degrees celsius, turning and basting every now and then, for 40 minutes or until cooked through and browned.
Images / NZ Real Health