I have never tried making a dish that was made from start to finish in a skillet.
Then I came across this recipe in the Foodies of SA cookbook and I really really wanted to try this recipe.
Then came the skillet part, I made part of the recipe in the skillet and then I poured it into an oven proof dish to finish it off. Yes, yes I know, I really should follow a recipe to the T.
But I was scared that everything would just grow and grow and the filling would bubbly over and I would be left with a dirty oven and I was in no mood for scrubbing mince of the bottom of the oven. I had elbow grease left from the last time I cleaned the oven.
This recipe was super easy and fun to make. My dad was hounding me from 10am already that he had to be somewhere after lunch, so I had to make this dish in under an hour because he was pacing up and down past the stove looking at my progress. Thank goodness I finish just in time.
My verdict, I loved it, and the fact that I managed to pull of the bread dough topping was out of this world. My uncle who came around lunch time also managed to take the left overs with him home, said he loved it. My dad well he loved it to a point, he was complaining as usual that I somehow still managed to sneak kidney beans into a dish that didn’t require kidney beans and then he was like next time instead of putting bread balls on top, I should just place the dough in a single thin layer. Yes I would have thought of a different thing to do with the dough, if I was not rushed. To tell a person at 10am that they need to eat before the set lunch time of 12am when nothing has been put on the stove as yet, is tempting someone’s medical aid.
PS: I apologise in advance to anyone who saw me talking to myself on Friday in Checkers. It was not intentional; I was talking to the salt to ask where the garlic salt was hiding. Do you know how difficult it is to find garlic salt? Spar doesn’t stock it and Checkers had one lonely box lying behind the pink salt.
- 1 x tbsp. olive oil.
- 1 x onion, finely chopped.
- 2 x cloves garlic, crushed.
- 500g x beef mince.
- Salt and pepper to season
- 1 x can kidney beans, drained and rinsed.
- 1 x tbsp. cumin powder.
- 2 x tsp cayenne pepper.
- 1 x can tomatoe and onion mix.
- 1 x cup cheddar cheese, grated.
- ¼ x cup butter, melted.
- ½ x tsp garlic salt.
- 1 x tbsp. fresh parsley, finely chopped.
- A batch of store bought bread dough.
- Heat oil in a pot.
- Add onions, salt, pepper and garlic and saute till transparent.
- Add mice and cook till it has browned.
- Add in kidney beans, cumin powder, paprika and cayenne pepper.
- Give it a good stir so that the spices can coat everything.
- Add the tomatoe and onion mix.
- Cook for about 10 minutes until the water has cooked off.
- Remove from the heat.
- Sprinkle the grated cheese over the mince mixture.
- In a separate bowl, whisk together the melted butter, garlic salt and parsley.
- Bread off pieces of the bread dough, shape into balls and place ontop of the cheese.
- Brush each roll generously with the melted butter mixture.
- Pop into a preheated oven and bake at 180 degrees for 45 minutes or until the dough is nice and golden on the top.