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| THE ANGRY TOMATO |
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The Angry Tomato, where cajun meets italian, brings the best quality and taste to the town of Caledon. Try our famous featured daily soups, blackened
chicken and catfish, or something from our seasonal menus. Fully licensed, open for lunch Monday to Friday, dinner Monday to Saturday.
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A: 12612 Highway 50, Bolton
T: 905-857-0802
F: n/a
U: www.theangrytomato.com
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| TEX-MEX BAKED POTATOES WITH CHILLI |
- 2 large potatoes
- 1 tbsp oil
- 1 garlic clove, crushed
- 1 small onion, chopped
- 1/2 red pepper, seeded and chopped
- 225g lean minced beef
- 1/2 fresh red chili, seeded and chopped
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 200g can chopped tomatoes
- 2 tbsp tomato puree
- 1/2 tsp dried oregano
- 1/2 tsp dried marjoram
- 200g can red kidney beans
- 1 tbsp fresh cilantro, chopped
- 4 tbsp sour cream
- salt and ground black pepper
- fresh parsley, chopped
Preheat the oven to 425oF. Oil the potatoes and pierce with skewers. Bake for 30 minutes. Heat the oil in a pan and add the garlic, onion, and pepper.
Fry gently for 4-5 minutes until softened. Add the minced beef and fry until it is browned all over, then stir in the chopped chili, ground cumin, cayenne
pepper, tomatoes, tomato puree, 4 tbsp water, and the herbs. Cover and simmer for about 25 minutes, stirring occasionally. Drain the kidney beans and add
to the pan. Cook for five minutes, turn off the heat and stir in the chopped cilantro. Season well and set aside. Cut the baked potatoes in half and place
one half in each of four serving bowls. To pthem with the chili beef mixture and a dollop of sour cream and garnish with plenty of chopped fresh parsley.
Makes 4 servings.
Offered by Jeff Stoddart, The Angry Tomato
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