Spice Road Spices
Artisan Spice Merchants
The Art of Flavour
Cajun Spiced Pork Mince with Baked Bell Peppers (capsicum) stuffed with Twice Cooked Crispy Potatoes and Parsley Flakes - Salt Reduced
Ripe sweet flavours of the Bell Peppers and creamy Twice Cooked Potato with Cajun Spice Mince
This recipe is easily prepared in two parts.
For a vegetarian version replace the pork mince with a bed of lentils under the potatoes.
You will need - serves 4
4 x Red Bell Peppers - 8cm long
300g Beef or pork mince
1 x Medium brown onion - finely diced
2 x Medium carrots - diced
3 x Celery stalks,- finely diced
2 x Tablespoons tomato paste
1/2 x Cup chicken stock
4 x Medium/large Pontiac potatoes - skin on
Olive oil - best quality
6 x Heaped teaspoons Spice Road Spices Cajun New Orleans Spice Mix. Reserving two teaspoons.
1/2 x Cup flatleaf parsley - chopped
Method - prepared in advance
For the first part of the twice cooked potatoes, pierce each one all round with a fork and on a flat tray, bake for approx. one hour until just beginning to soften then remove and allow to cool.
To prepare the mince. Fry down the onions, celery and carrots then add the tomato paste and fry with the onions to remove the bitterness from the paste - about 3 minutes.
Add the four teaspoons of the Cajun Spice Mix and the stock to the caramelised carrots, celery and onions and stir well. Do not add any further liquid. Then add the mince and gently simmer until cooked and set aside.
Method - Second stage
Cut the peppers in halves length ways and remove the seeds, forming a "basket" shape. For presentation, leave the stalk ends in place.
Now lightly coat the peppers with olive oil and place open side up in a hot oven until the peppers have softened. Remove and allow to cool.
Then with a sharp knife open out the potatoes for the second bake, sprinkle with olive oil and bake at 200c 30 minutes until the skins have nicely crisped and set aside.
The last stage: Place the pre prepared mince into the base of the softened peppers, then cut the twice cooked potatoes to around 2cm portions being careful to protect the crispy skins and place on top of the mince and gently spray or sprinkle with olive oil and the remaining two teaspoons of the Cajun Spice Mix.
Return the completed dish to the oven at 180c to warm through then sprinkle with the chopped parsley and serve.