Little Leakers
Wedges with Chili Beef
4 medium potatoes (1kg)
2 TBSPNS MCT Oil
1 onion finely chopped
2 cloves garlic crushed
2 long red chili's, finely chopped
2 tspns ground cumin
500g beef mince (you will need to make your own)
50g spaghetti bolognaise paste
1 cup beef stock
1/2 cup chopped parsley
1/2 cup shredded low fat cheese (Kraft free)
Preheat oven to 220C. Line a baking tray with baking paper. Scrub the potatoes, pat dry and cut
into large wedges. Toss with half the oil on the prepared tray. Season with salt and black
pepper. Bake for 40-45 minutes, until brown and crisp. Meanwhile heat remaining oil in a large
frying pan over moderate heat. Cook onion, garlic, chili and cumin, stirring for 3 minutes. Add
mince, cook until brown, breaking up lumps with a fork. Add paste and stock and bring to the boil
Reduce heat; simmer for 20 minutes. Stir through parsley. Serve wedges topped with beef;
sprinkle with cheese and extra chili.
2 TBSPNS MCT Oil
1 onion finely chopped
2 cloves garlic crushed
2 long red chili's, finely chopped
2 tspns ground cumin
500g beef mince (you will need to make your own)
50g spaghetti bolognaise paste
1 cup beef stock
1/2 cup chopped parsley
1/2 cup shredded low fat cheese (Kraft free)
Preheat oven to 220C. Line a baking tray with baking paper. Scrub the potatoes, pat dry and cut
into large wedges. Toss with half the oil on the prepared tray. Season with salt and black
pepper. Bake for 40-45 minutes, until brown and crisp. Meanwhile heat remaining oil in a large
frying pan over moderate heat. Cook onion, garlic, chili and cumin, stirring for 3 minutes. Add
mince, cook until brown, breaking up lumps with a fork. Add paste and stock and bring to the boil
Reduce heat; simmer for 20 minutes. Stir through parsley. Serve wedges topped with beef;
sprinkle with cheese and extra chili.
