Limitless Spice

Mexican mince bake

Prep Time : 15 Mins

Cook Time : 15-20 Mins

Serves 8-10

Ingredients

30 ml (2 Tbsp.) SPAR olive oil

2 SPAR Freshline onions, chopped

15 ml (1 Tbsp.) pressed garlic OR 4 fresh cloves

2 SPAR Freshline carrots, grated

1 kg SPAR mince 250 ml (1 cup) SPAR frozen sweetcorn

2 x 400 g tins SPAR diced tomatoes

2-5 ml (¼-1 tsp) chilli powder

2 packets nacho chips

259 ml (1 cup) grated Cheddar cheese SPAR Freshline coriander, to garnish Guacamole, to serve

Sour cream, to serve

Method

1. Preheat the oven to 200 °C. 2. Heat the oil and sauté the onions, garlic and carrots until translucent and soft. 3. Add the mince and fry until golden brown. 4. Add the sweetcorn, tomatoes and chilli powder, and cook for 10 minutes until the sauce thickens. 5. Pour the mince mixture into an ovenproof dish and top with the nachos. Sprinkle the cheese on top and bake for 15-20 minutes until the cheese melts.

2. Heat the oil and sauté the onions, garlic and carrots until translucent and soft.

3. Add the mince and fry until golden brown.

4. Add the sweetcorn, tomatoes and chilli powder, and cook for 10 minutes until the sauce thickens.

5. Pour the mince mixture into an ovenproof dish and top with the nachos. Sprinkle the cheese on top and bake for 15-20 minutes until the cheese melts.

6. Garnish with fresh coriander and serve with guacamole and sour cream.

Chicken curry

Prep Time : 30 Mins

Cook Time : 60 mins

Serves 4

Ingredients

1 large SPAR Freshline onion, chopped

2 garlic cloves, chopped Oil, for frying

8 SPAR chicken pieces (legs and thighs)

45 ml (3 Tbsp.) garam masala 3

0 ml (2 Tbsp.) ground cumin

15 ml (1 Tbsp.) ground coriander

1 cinnamon stick

4 cardamom pods

1-2 chillies, seeded and chopped

10 ml (2 tsp) turmeric

1 x 400 g tin SPAR chopped tomatoes

1 x 400 ml tin SPAR coconut milk Naan bread, to serve

SPAR Freshline coriander, to serve

Method

1. Sauté the onion and garlic in the oil until the onion is translucent.

2. Add the chicken pieces and brown quickly on both sides.

3. Add all the spices and sauté for a few minutes.

4. Add the tinned tomatoes and coconut milk. Simmer for about 40 minutes until the chicken is soft and falling off the bone.

5. Serve with the naan bread or on a bed of rice with plenty of fresh coriander.