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Monday, 2 September 2019

Pork Chilli, avocado & sweet potato wedges : A tasty dish for late summer/early Autumn




We love Chilli in our house, and it can make the ideal transitional dish for late summer into early autumn/fall, … or if you are in the Southern Hemisphere a late winter, early Spring dish.

In this recipe suggestion, it is served with smoky sweet potato wedges and cooling avocado. For all who count the carbs and like to know the nutritional breakdown, per serving it's:
Fat 12g Protein 19.5g Carbs 27.5g

If you'd rather cut the carb count can I suggest you serve this dish with cauliflower rice, for details please see here 

Ingredients:
Serves Two
1 avocado
1 lime
1 red onion
1 tsp red chilli flakes
200g passata
2 garlic cloves
2 tsp oil
2 tsp smoked paprika
2 x 150g pork mince
300g sweet potato (lower carb option cauliflower rice)
Large handful of fresh coriander

Method:
1. Preheat the oven to 200C / gas mark 6.
2. Finely chop or crush the garlic. Finely slice the red onion.
3. Heat a medium-sized pan with 1 tsp oil on a medium heat. Fry the garlic and onion for 5 mins until softened.
4. Meanwhile, leaving the skin on, slice the sweet potato into small wedges. In a bowl, toss the wedges with 1 tsp oil, half of the paprika and a pinch of sea salt. Spread out onto a baking tray and place in the oven for 20 mins, turning halfway through.
5. Add the pork mince to the pan with the onion and cook for 10 mins until golden, breaking the mince up in the pan with a spatula. Then add the chilli flakes, the remaining paprika and passata to the pork mince and cook for a further 10 mins until the sauce has thickened. Season with sea salt and black pepper.
6. Peel and de-stone the avocado, thinly slice. Roughly chop the coriander.

7. Spoon the pork chilli onto two warm plates, sprinkle over the coriander and serve alongside the sweet potato wedges (or cauliflower rice) and sliced avocado. Drizzle over the lime juice. 
From original recipe here




Coriander is one of the world's most commonly used herbs - in spite of the fact that the name comes from the Greek, koris, meaning bed bug! It is green, leafy and strong-smelling with a fresh, citrus taste that makes it an invaluable garnish and flavour enhancer. Both the fresh leaves and stalks are edible, as well as the berries, which are dried and called coriander seeds. Native to southern Europe and the Middle East, the plant is now grown worldwide. Coriander tends to be associated most with Asian and Central and South American cooking. For maximum flavour, it is best added to dishes just before serving.

You will find a variety of recipe ideas/suggestions within this blog, and not all may be suitable for you, if you may have any food allergies, or underlying health issues please take these into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.


All the best Jan

28 comments:

Catarina said...

Lovely meal.

Jo said...

It looks delicious.

This N That said...

Looks pretty...sounds tasty although I am not a Chili fan..I hope you are enjoying your weekend...

Christine said...

This looks healthy and delicious!

Tom said...

...looks mighty good to me!

My name is Erika. said...

Yummy!

sheila 77 said...

This sounds an interested combination - avocado and sweet potato wedges. I'll leave out the meat but include the other things. Thanks for the inspiration you give to us to try new recipes.

Susan Kane said...

I always cut, copy, and paste your recipes for my files. You post such great ones.

Sue said...

Ooh this looks lovely. I'm not a huge fan of chilli unless it a very mild one, but I love sweet potato. Have a fun week, Sue xx

Judy at GoldCountryCottage said...

Jan, this looks so good and I am printing off the recipe. Thanks for your visit and it is hard to believe that it is September already..Happy Monday..Judy

Elephant's Child said...

The pork is not for me, but the rest of it emphatically is. Thank you.

Mia said...

Seems yummy! Kisses, Jen!!!

Sandra Cox said...

Sounds purrfect for end of summer.

NanaDiana said...

OMGOSH!!! That sounds absolutely delicious!! I just made chicken and wild rice soup with toasted almonds on top. So good! Saving your recipe. Diana

Pam said...

Waiting for it to get a tad cooler for chili making. A big pot of yummy chili, can't wait. Chili is funny, one of those type of meals that can be made so many different ways depending on the part of the country and who is making it. I actually put corn and rice in mine. I know some folks put spag. noodles in theirs, Frito's and sour cream. And I like mine....HOT, spice HOT. haha...

Sami said...

Looks delicious Jan, love sweet potato wedges! Will save this one.

RO said...

I've never heard of pork chili, but what a great idea. The entire recipe looks wonderful! Hugs, RO

aussie aNNie said...

Delish 100% x

DeniseinVA said...

Looks like a great recipe Jan. I had to look up what passata was so thank you for the link.

Angie said...

Jan - three of my favorite things - chili, avocado and sweet potatoes. Has to be a winner! I forwarded it on to Head Chef for his consideration!

Francisco Manuel Carrajola Oliveira said...

Deve de ser delicioso e aproveito para desejar a continuação de uma boa semana.

Andarilhar
Dedais de Francisco e Idalisa
O prazer dos livros

Jenn Jilks said...

This is yummy-looking!
I'm proud that I've installed some discipline in my life and lost about 5 kg!

Lea said...

Looks wonderful and easy to make, and I learned about a new tomato ingredient - Thanks!

Phil Slade said...

Our chillies are just turning red. Just have to test the heat before using some.

William Kendall said...

I am admittedly not a fan of chili.

Debbie said...

i LOVE chili...and avocado and sweet potato wedges!! this sounds like it would all be really good together!!

carol l mckenna said...

Yummy! thanks, ^_^

Happy Day to You,
A ShutterBug Explores,
aka (A Creative Harbor)

sandy said...

AHHH delicious, i love chili too and potatoe wedges.