quesadilla

 Poppy cooks...

1. Make filling by sautéing
   1/2 onion, finely diced and
   2 garlic cloves, minced in
   olive oil.
   
   
2. Add
   500g beef mince until it browns.
   
   
3. Add 
   small red capsicum, finely diced stirring through for 1 minute.
   
   
4. Add
   2 tablespoon tomato paste,
   1/4 cup water,
   1 teaspoon onion powder,
   1 teaspoon dried oregano,
   1 teaspoon Celtic sea salt,
   2 teaspoons cumin powder,
   2 teaspoons paprika and
   1/4 teaspoon black pepper for 2 minutes, then set aside.
   
   
5. Assemble quasedilla by laying a
   hemp seed wrap on a sandwich press, sprinkle some
   grated cheese on half, top with filling and then a bit more cheese before folding in half and toasting.
   
   
6. Make guacamole by mashing
   2 avocados and then adding in
   1 cup tomatoes, diced,
   1/4 cup onion, finely diced,
   1/4 cup coriander, chopped,
   2 tablespoons lemon juice,
   Celtic sea salt and pepper to taste.

lamb + eggplant stew

Serves 8

Poppy cooks...

1. In a slow cooker place
   4 lamb shanks,
   700g eggplant, chopped,
   red onion, diced,
   3 celery stalks, sliced,
   bunch English spinach, sliced,
   4 cloves garlic, sliced,
   700g basil passata,
   2 cups beef stock,
   1 cup filtered water and cook on low for 10 hours.
   
2. An hour before serving, boil
   2.5kg potato, roughly chopped, drain and mash with
   celtic sea salt and a
   knob of butter.
   
3. Shred lamb meat, return to slow cooker with
   3 tablespoons currants and
   1.5 tablespoons red wine vinegar.
4. Serve mashed potato topped with lamb.