Homeware from LOFT
HEARTY + HOT
Serves 6-8 – Prep time 60 mins
GREEN CHILLI CON CARNE Home cook: Charlene Bugeja
1kg minced pork 1 tbsp. cumin seeds 1 tsp. dried thyme 2 onions, diced 4 garlic cloves, finely grated 2 green peppers, cored, deseeded and diced 8 green chillies, chopped (seeds and all) 6 ripe tomatoes 150ml water 1/2 bunch of spring onions, trimmed and chopped 2 tsp. salt, or to taste I tsp. cracked black pepper A bunch of mint, stalks removed, leaves shredded Finely grated zest and juice of 2 unwaxed limes To serve: Greek yoghurt Tortillas a large, non-stick frying M Heat pan over a medium-high heat. Once hot, add the minced pork,
cumin seeds and thyme and dry-fry for 10-15 minutes, breaking up the meat and stirring frequently, until it’s dry, browned and crispy. Transfer the browned spicy meat to a bowl. Drain off any excess fat, keeping a little in the pan to cook the vegetables. Return the pan to a medium-low heat. Add the onions and garlic and cook for about 10 minutes, stirring from time to time, until softened. Stir in the green peppers and chillies and cook for a further few minutes, then return the browned meat to the pan. Give everything a good stir and cook for another 5 minutes. Meanwhile, deseed and roughly chop the tomatoes. Pour the water into the pan, add the tomatoes and bring to the boil. Turn the heat to its lowest setting and let the chilli bubble away, uncovered, for around 15 - 25 minutes, until a lot of the liquid has evaporated, and a think sauce remains. Stir in the spring onions, salt and pepper. Finally, stir through the mint, and the lime zest and juice and allow to bubble for a couple of minutes longer. Take off the heat and leave to stand for 10 minutes to let the flavours develop before serving.
Serves 6-8 – Prep 60 mins + overnight chill
PORK AND FETA BURGER WITH CUCUMBER & OLIVE SALSA Home cook: Charlene Bugeja
800g minced belly pork 2 garlic cloves, finely grated 5 green chillies, finely chopped 1/2 tsp. cracked black pepper 20 mint leaves, finely chopped 40g dried breadcrumbs 2 shallots, finely diced 70g green olives, pitted and chopped 1/2 tsp. salt 150g feta cheese, crumbled Olive oil, for frying For the salsa: 1 cucumber 4 spring onions, trimmed 1/2 bunch of dill, stalks removed, leaves finely chopped 3 tbsp. olive oil 2 tbsp. puréed green olives 1 green chilli, deseeded and finely chopped Grated zest and juice of 1 small unwaxed lemon To serve: Burger or brioche buns Slices of cheese (optional) Tomato ketchup To make the burgers, put all the ingredients, except the oil, in a large bowl and mix thoroughly until well combined.
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Work together with your hands until the mixture forms a firm ball. Divide into 6 equal portions, shape into patties and place on a tray. Chill in the fridge for at least 30 minutes, or overnight if it’s more convenient, to allow time for the flavours to develop. Prepare the salsa about 20 minutes before you intend to serve the burgers. Peel the cucumber, halve lengthways and scoop out the seeds. Finely dice the cucumber flesh and place in a bowl. Thinly slice the spring onions and add to the cucumber along with all the other the ingredients. Toss to combine and set aside to allow the flavours to mingle. When you’re ready to cook the burgers, brush them with olive oil. Heat up your grill, barbecue or frying pan. You don’t want to cook them on too fierce a heat, so turn the grill or pan down to medium, or cook the burgers towards the cooler edges of the barbecue. Gently fry the burgers for 4-5 minutes on one side then flip them over and cook for a further 2 minutes or until cooked right through. Remove the burgers from the heat and leave to rest on a warmed plate for a couple of minutes. Serve the burgers with the salsa sandwiched in buns, with cheese and/or tomato ketchup if you like.