Serves 4-6 Prep 10 mins Cook 30 mins
• ¼ cup olive oil
• 1 red onion, sliced finely
• 1 green capsicum, seeded, sliced thinly
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 ½ cups long-grain rice
• 400g can diced tomatoes
• 400g can kidney beans
• chopped coriander, corn chips, sour cream, lime wedges, to serve
1│In large saucepan or camp oven, heat oil on medium. Saute onion and capsicum 2-3 mins until softened.
2│Add oregano, cumin, paprika and coriander, saute a further 1 min. Add rice, cook, stirring, 2-3 mins.
3│Stir in tomato. Fill the empty tomato can with water and add liquid to rice. Season to taste. Bring to boil. Reduce heat to low and add kidney beans. Simmer, covered, 15-20 mins, stirring occasionally, until rice is tender. Fluff rice with a fork.
4│Top rice and bean mixture with coriander. Accompany with corn chips, sour cream and lime wedges.
CHOC CARAMEL S’MORES
Makes 14 Prep 5 mins Cook 5 mins
• 400g pkt digestive biscuits
• 250g pkt marshmallows
• 2 x 180g blocks caramel filled chocolate, cut into squares
1│Place a pan over high heat or preheat a barbecue hot plate. Place 2 biscuits per s’more, flat-side down, in pan. Heat 1 min.
2│Sandwich hot sides of 2 biscuits together with 2 marshmallows and few pieces of chocolate.
3│Place in pan, heat 1 min each side until melted and oozing.
SPICED LAMB CHOPS & POTATOES
Serves 4 Prep 10 mins + marinating Cook 10 mins
• 1kg lamb forequarter chops, trimmed, halved
• 1 lemon, grated zest and juice
• 2 garlic cloves, crushed
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 tbsp olive oil
• 800g can baby potatoes, drained
• lemon cheeks, salad (see note), to serve
1│In a large snap-lock bag, combine all ingredients except olive oil and potatoes. Marinate at least 30 mins.
2│In a large frying pan, heat oil on high. Remove chops from marinade. Toss potatoes in marinade in bowl.
3│Place meat and potatoes in one layer in pan, cook 8-10 mins, turning frequently, until potatoes are crispy and lamb is cooked through.
4│Remove to serving plate, spoon over any pan juices. Serve with lemon and salad.
Note: Use salad ingredients that won’t wilt. We combined 2 zucchini peeled into ribbons, 400g can drained chickpeas, 350g jar drained chargrilled vegetables and 2 sliced green onions. Toss in a little olive oil and lemon juice to serve.
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