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His and Her Recipes for December

Mexican Mince

One of our favourite Weeknite wrap meals. If you prefer a non-spicy variation, use our Sun-dried Tomato Coat & Cook Sauce. Either way don’t leave out the Avocado Salsa, it makes the dish.

You will need
500 g beef mince
2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
½ t (2,5 ml) bicarbonate of soda
1 T (15 ml) water
2 medium onions, finely chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
2 T (30 ml) canola oil
2 cloves of garlic, finely sliced
1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce or Marinade
400 g tin of beans in Tomato Sauce

Gremolata
2 T (30 ml) chopped parsley
1 T (15 ml) lemon rind
3 cloves of garlic, crushed

To serve
flour tortillas (shop bought)
Avocado Salsa (recipe below)

Avocado Salsa
2 ripe avocados, diced
1 red onion, finely diced
2 cloves garlic, finely chopped
2 T (30 ml) Ina Paarman’s Coriander Pesto
2 – 3 T (30 - 45 ml) fresh lime or lemon juice
Ina Paarman’s Chilli & Garlic Seasoning to taste


Method
Toss the mince with our Garlic Pepper Seasoning. Dissolve bicarbonate of soda in water and mix into mince. Leave to stand for 20 minutes, whilst preparing the rest of the ingredients. Season chopped onions with our Green Onion Seasoning, brown the onions in oil, always add the garlic towards the end of the browning. Add the seasoned mince to the onions and stir-fry over high heat while breaking up the lumps with a fork or pastry blender. Add Peri-Peri Sauce and beans. Simmer slowly for 15 minutes.

Make the gremolata mix of parsley, lemon rind and garlic. Set aside until serving time. Dish a helping of mince on a tortilla, briefly toasted in a non-stick frypan. Top with a sprinkling of gremolata and a spoonful of Avocado Salsa.

Avocado Salsa
Lightly toss all the ingredients together.

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Quick Coronation Chicken with Curried Rice Salad

One of our vintage recipes, always a hit! Can be served warmed or at room temperature.

You will need:
1 chicken cooked, bones removed and shredded ( a supermarket rotisserie chicken works well)
Ina Paarman’s Masala Spice to taste
Sauce
1 x 200 ml Ina Paarman’s Butter Chicken Coat & Cook Sauce or Creamy Curry Ready to Serve Sauce
¼ cup (60 ml) Ina Paarman’s 1000 Island Dressing
½ cup (125 ml) fresh cream
2 T (30 ml) Ina Paarman’s Sun-dried Tomato Pesto
fresh coriander leaves to garnish (optional)

Method
Season the shredded chicken with Masala Spice. Mix all the sauce ingredients together. Add to the chicken and toss through. Refrigerate for at least an hour or overnight to develop the flavour. Good garnished with fresh coriander leaves and served with a curried rice salad.

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