|Chilli Con Carne Stuffed Spud...|
- Con Carne first - Soft fry a sweet onion with a little garlic and then brown 500 grams of mince. Add some chilli powder and chilli flakes to suit your taste buds and then 2 tablespoons of tomato paste. Next a tin of crushed tomatoes along with a tin of water and a large handful of freshly chopped parsley. Finally a tin of red kidney beans and cook gently until the water has reduced and all of the flavours have developed.
- Pick your favourite large spuds and pierce them all over with a fork and microwave them turning them at 3 minute intervals until they are cooked through. (Whole baked potatoes done in the conventional oven have a nice crunchy skin if preferred but will need extra time.)
- Top with a finely sliced coleslaw made very simply from carrot and cabbage and whole egg mayonnaise.
- To serve as pictured top the open spud with butter, grated cheese, a layer of chilli con carne mixture, sour cream, chopped fresh chives and ground black pepper.