|Sat Fat 10.9g||54%|
100g potatoes, thinly sliced
Olive oil or low calorie oil spray
1 onion, peeled and thinly sliced
1 garlic clove, peeled and crushed
1 green pepper, cored, deseeded and sliced into strips
2/3 packet of prepared Taco seasoning, or make your own by mixing 1 tablespoon each ground cumin, ground coriander, ground smoked paprika, celery salt, garlic powder
300g lean beef mince
2 teaspoons ground chilli powder
2 gem lettuces
Low fat sour cream
Grated cheese, pickled jalapenos, chilli flakes and fresh coriander leaves, to serve
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Duchesse Mini Fish Pies
This twist on a classic fish pie is perfect as party finger food. With the beautiful flavours of dill, nutmeg and fish combining in a delectable potato base, these are truly a treat!
“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”
Make use of the new season crop to create this deliciously fresh and light dish.