Overnight With Michael Mclaren

Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes. This week Sarah whips up Chilli beef with cornbread dumplings (recipe courtesy Women’s Weekly) IngredientsChilli beef1 tablespoon olive oil1 brown onion (150g), chopped coarsely800 gram minced beef3 clove garlic, crushed2 teaspoon ground cumin2 teaspoon smoked paprika1/2 teaspoon cayenne pepper400 gram canned kidney beans, drained, rinsed800 gram canned diced tomatoes1 cup (250ml) beef stock1 cup (250ml) water1 tablespoon light brown sugar Cornbread dumplings1 1/3 cup (200g) self-raising flour1/3 cup (55g) polenta1/4 cup (30g) coarsely grated cheddar cheese1/4 cup (60g) creamed corn1 egg, beaten lightly1/2 cup (125ml) milk Method1. Heat oil in a large saucepan; cook onion, beef, garlic and spices, stirring, untilbeef is browned.2. Add beans and tomatoes to pan with stock, the water and sugar; bring to the boil.Reduce heat; simmer, un