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    Ingredients

    500 g Pork mince
    2 medium Onion, sliced
    4 cloves Garlic, chopped finely
    2 tsp ground Cumin
    1 tsp ground Turmeric
    2 tsp ground Coriander
    2 tsp ground Paprika or Cayenne Pepper (spicy)
    1 Orange zest and juice
    ½ C White wine
    ½ C Chicken or vegetable stock
    ¼ bunch fresh Coriander
    4-6 small Sweet potato (1 per person)
    2 Tomatoes, finely diced
    1 red onion, finely diced
    ¼ bunch basil, roughly chopped
    4 tbsp. Sour cream
    ¼ bunch Chives, finely sliced

    Directions

    1.    Pre heat oven to 180°C.
    2.    Take the sweet potato and prick them with a fork, season with salt and pepper, drizzle with olive oil and wrap in foil. Place on a tray and bake for 40mins - 1 hour or until tender in the middle. Check with a knife.
    3.    While the potato is cooking, caramelise the onion in a pan, add the garlic and the mince and cook for 5 minutes or until the mince changes colour. Use a wooden spoon to break up all the lumps.
    4.    Add all the spices, cook for 1 minute and de-glaze with wine. Bring to the boil and allow the wine to evaporate. Add the orange zest, juice and stock and reduce until all liquid is absorbed. Stir in coriander just before serving.
    5.    To make the salsa, add tomatoes, red onion, basil, olive oil, salt and pepper to a bowl and mix gently.
    6.    Once sweet potato is cooked, make an incision down the middle and fill with braised mince.
    7.    Top with salsa, sour cream and sprinkle with chives.




    Cooking Time: >1 hr
    Dish Type: Roast
    Occasion: Casual,Entertaining,Sunday Lunch
    Special Diets: None
    Cuisine: Modern
    Kids Friendly: Probably not