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Backed Potatoes' with Mince

Ingredients

• 4 baking potato, scrubbed clean
• 250g extra-lean minced beef
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 handful cup or button mushrooms, finely chopped
• 100ml reduced-salt vegetable stock
• 1 teapsoon tomato purée

Side salad

• 1 handful shredded lettuce leaves
• 1 medium red onion, sliced
• 1 handful cherry tomatoes

Instructions

1. Preheat the oven to 200°C. Prick potatoes all over with a fork before baking for 1 hour, or until tender. Carefully push a sharp knife into the center to check they're soft.

2. Meanwhile, heat a large saucepan and add the mince, a handful at a time, cooking until browned.

3. Add the onion and garlic, cook for 1 minute, then add the mushrooms, stock and tomato purée. Stir well until hot, then simmer, part-covered, for 20 to 25 minutes.

4. Once everything's ready, split the baked potatoes open and divide the filling between them. Serve with some watercress, or the lettuce, onion and tomato side salad.

   Information:

   Any leftover mince goes great in a wrap, topped with a spoon of low-fat plain natural yoghurt and a grating of lower-fat cheese. Let it cool and store in an airtight container in the fridge, and use within 3 days. It also freezes brilliantly!

Salt, Salt, Salt Baby

Decoding Delicacies: A Deep Dive into the 5th Australasian Tapas Showdown

Tapas Tapas Tapas: Unleashing the 5th Australasian Tapas Competition

Toil of passion, dash of rivalry, burst of flavors – this was the essence at the recently concluded 5th Australasian Tapas Competition. Under the watchful gaze of notable culinary experts, Australia and New Zealand's talented chefs battled it out, with one culinary maestro finally claiming the coveted prize.

Are you wondering how it all happened? Rest assured, the competition more than lived up to the hype. It was an intense, fiery face-off between 15 finalists, each displaying remarkable culinary prowess with their tapas recipes in the professional setting of the Ignite College in Auckland. Competition was tough, the pressure was high, but the quality of tapas being crafted in such a charged environment was nothing short of exceptional all whilst using the foodies Organic Flaky Sea Salt!

 Jasbir Kaur and The Judging Panel

The participants' culinary expertise was under the watchful eye of celebrity chefs and competition connoisseur, Jasbir Kaur and her team. Having scrutinized countless culinary competitions, Kaur’s expertise was a guiding beacon all the way. And who, you ask, was bestowed with the honour of the winner?

… Rosie Tunc!

In a proud celebration of culinary achievement, Rosie Tunc emerged victorious. Judges were impressed by the execution and engaging story of her tapas dish, deeming it ‘Extemporary’ The fact that Tunc has been refining her skills under the masterful mentorship of Chef Volker Marecek at the Cordis Hotel, just adds to her shining victory. Her tapas truly stood out, showcasing her immaculate technique and rich understanding of flavours.

What’s Next for Rosie Tunc?

Tunc's win is not just a personal victory, but a triumph for New Zealand cuisine as she prepares to represent Australasia in the upcoming World Tapas Competition in Valladolid, Spain this November. Will her compelling culinary tale continue to inspire? Will she do us proud in Spain? The anticipation is real!
To Rosie - we just wish you all the best. Give 'em a taste of New Zealand!

You are Cooked

Is frying food in Olive Oil really bad for you?

In recent years, there has been a sizeable shift towards the use of olive oil. This may be in part because olive oil consumption is frequently linked to good health, and forms a central component of the Mediterranean diet.  The Mediterranean diet is itself known to reduce the risk of disease and early death. Of the vegetable oils that have been tested for heating-induced aldehyde content, olive oil actually performs reasonably well....

Read the full article here

Food Show Bangkok