Appareils et accessoires
Chilli with corn bread
Prép. 10min
Total 50min
4 portions
Ingrédients
Cornbread
-
extra virgin olive oil plus extra to grease40 g
-
dried chilli flakes (optional)1 tsp
-
cheddar cheese cut into pieces (2 cm)125 g
-
fresh coriander leaves only2 sprigs
-
cornmeal or coarse polenta250 g
-
plain flour90 g
-
sea salt½ tsp
-
baking powder1 tsp
-
bicarbonate of soda½ tsp
-
ground smoked paprika½ tsp
-
milk300 g
-
eggs3
-
frozen corn kernels (see Tips)60 g
Chilli
-
brown onion (approx. 150 g), cut into halves1
-
garlic clove1
-
extra virgin olive oil20 g
-
tomato passata700 g
-
tomato paste50 g
-
water30 g
-
Meat stock paste (see Tips)1 tbsp
-
dried chilli flakes1 tsp
-
dried oregano1 tsp
-
ground cinnamon⅛ tsp
-
ground cumin½ tsp
-
ground coriander1 tsp
-
beef mince broken into pieces700 g
-
canned black beans rinsed and drained400 g
-
sour cream to serve
-
grated cheese to serve
-
fresh coriander leaves only, to garnish
-
fresh chilli thinly sliced, to garnish (optional)
Niveau
facile
Infos nut. par 1 portion
Sodium
1475.3 mg
Protides
59.8 g
Calories
4770.5 kJ /
1140.2 kcal
Lipides
69 g
Fibre
14.2 g
Graisses saturées
24.8 g
Glucides
74.8 g
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Complete meals with the Varoma bundt
17 Recettes
Australie et Nouvelle-Zélande
Australie et Nouvelle-Zélande
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