4 Ingredients Recipe - 14 October
Serves 6. A recipe inspired from the Gippsland Harvest Festival, Victoria
- 500g lean mince
- 1/2 cup fruit chutney
- 6 potatoes, boiled and mashed
- 1/2 cup grated cheese
In a non-stick frypan brown mince, season and mix through chutney. Pour into casserole dish, top evenly with mashed potato and sprinkle with grated cheese. Bake in 180 C oven for 20-30 minutes or until cheese is nice and bubbly.
Optional: Slice a tomato or two over the mince before topping
Lamb Pesto Cutlets
Serves 2. A great little creation of Rachael's inspired by her local butcher!
1) 4 lamb cutlets
2) 2tbs. basil pesto
3) 1 tsp finely grated lemon rind
4) 3 tbs butter
Preheat oven to 180 C. Combine basil pesto, lemon rind and butter. Place each cutlet in an envelope of alfoil and dollop a tbs. of mixture on top of each of the cutlets. Fold the alfoil to seal firmly and cook for 30 minutes.
Optional: Substitute basil pesto and lemon rind with four tbs. garlic-flavoured pasta sauce and some parmesan cheese.
For more information on the Rachel and Kim's 4 Ingredients cooking, check out their website: www.4ingredients.net.nz