Kicking Kitchen

This month we’re starting the season with awesome recipes that are more like mouth-watering masterpieces than regular ‘guy’ dishes. So, grab your apron, pull out the skillet and let’s get cooking!

- Izelle Hoffman

PIQUANTE, BASIL, PEA AND THYME MINCE

Prep time: 5 minutes

Cooking time: 20–25 minutes

Servings: 8 - 10

Ingredients

• 1 Tbsp olive oil

• 2 red salad onions, diced

• 1.5 kg extra-lean mince

• 120 g Piquanté Peppers, chopped

• 4 tsp Oryx desert salt

• 1 tsp ground black pepper

• ¼ cup raw honey

• 3 heaped Tbsp paprika

• 1 heaped Tbsp dried sweet basil

• 2 heaped tsp dried thyme

• 4 heaped tsp onion flakes

• 250 g frozen peas, defrosted

Instructions

Heat the olive oil in a large frying pan and brown the onions.

Add the mince and cook for about 15 minutes until most of the liquid has evaporated and the mince is pale brown.

Add the Piquanté Peppers, salt, black pepper, honey, paprika, sweet basil, thyme and onion flakes and stir well.

Lastly, add the defrosted peas and simmer for another 5–10 minutes.

Allow to cool before placing in an airtight container and storing in the fridge to use when needed.

Perfect to pair with vegetables and or rice