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Potatoes with kidney beans, bacon, coriander, red onion and sour cream served with beef stew

Preheat the oven to 180 and scrub the potatoes, poke holes with a fork, and place on the baking sheet. Bake for 1 hour until tender. Remove from the oven and increase the oven temperature to 190. When cool to the touch, slice each potato in half and scoop out the flesh, leaving a ¼-inch lining of the potato in the shell. Drizzle the potato skins with olive oil, salt, and pepper and place the side you down. Roast for 10 minutes, turn, drizzle with more olive oil and a very generous sprinkle of salt, and roast for an additional 10 minutes, or until crispy. Save the scooped out potato flesh for another use.

Kidney bean filling- In a medium bowl, mix together the kidney beans, red onion, garlic, lemon juice, chili powder, coriander, bacon, black pepper and salt.

Pour the kidney beans fillings into the potatoes and garnish with sour cream and chilli explosion salt

Beef stew- Fry the stew, add garlic and ginger masala, babeque spice, salt, tomato sauce and continue frying, then add onion. When it starts sticking to the pot add water. When the beef stew is almost cooked add carrots and cook until the carrots are cooked. Then add a bit of beef and rosemary dry cooknin sauce and simmer for few minutes.

Credit: Portia’s Catering

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