Cooking Corner — Grandpa’s Dinner Winner

Ingredients

• 500 gm pack of good quality small pasta shells (organic Durum wheat).
• Between 250gm and 500gm premium mince.
• 1 packet (or half to taste) of taco spice mix.
• 1 to 2 carrots sliced julienne.
• 250gm peas and/or beans.
• ½ red capsicum diced (optional).
• ½ brown onion diced.
• ¼ cabbage finely sliced.
• 1 Tsp ground coriander seed.
• Fresh coriander leaves (or chopped spring onions).
• Salt/pepper to taste.
• 4 tbsp. olive oil.
• 4 to 6 cups filtered water (or chicken stock).

Method

1. Add some oil to large pan or pot, add mince till browned, then add onion, stirring constantly till onion is softened.
2. Add taco spice, ground coriander seed, capsicum, stir till capsicum softens (don’t burn).
3. Add 2 cups water (or stock), carrots, peas, cabbage, salt/pepper, stir.
4. Bring to boil then reduce to simmer covered (add more water if necessary).
5. Add remaining water to a large pot, add 2 tbsp. oil and pinch salt, bring to boil.
6. Add pasta, stir, cook ten mins or until just underdone (don’t overcook).
7. Once pasta is ready, drain and add to rest of mix to absorb juices, stirring.
8. Don’t let mix dry out by adding extra water or stock, cook further 5 mins.
9. Serve in bowl with ripped fresh coriander or chopped spring onion to garnish.

Matt