Food styling has never been my forte. When I photograph my recipes it’s always with the general urge to show a dish as it is, in all its everyday yumminess. Usually there are kids hovering and pestering, wanting to just get on with eating their dinner. Late in the day the light is often fading and quite often I end up snapping a not-great-shot and think, bugger it, IT WILL DO. The readers will get the idea and they’ll just have to trust me that if I’m bothering to post a recipe, then it is definitely worth trying.
Wraps, however, are my particular food styling nemesis. And it’s a shame that I can’t figure out how to make them look good, since they are kid-feeding-gold. I roll all sorts of combinations of healthy yum into them and they get scoffed nice and quickly. They can be messy, especially for younger kids, so take the time to secure them with a bit of foil. It’ll catch the drips from the end and add some fun – my kids enjoy peeling it away as they continue eating.
AND, they end up a bit like swords, which always keeps my son extremely happy.
Extremely tasty and good for you wraps
1 tbsp olive oil
1 large brown onion, finely diced
500g beef mince
2 cloves garlic, minced
1 tbsp Mexican spice mix (or 1 tsp each cumin, paprika, oregano)
400g can kidney beans, rinsed, drained
2 large tomatoes, finely diced
1 large carrot, peeled, grated or finely chopped
1 zucchini, grated or finely chopped
1/2 green capsicum, finely diced
1 tbsp brown sugar (optional, but recommended)
Serve in wraps with your choice of grated cheese, avocado, lettuce, jalapeños and sour cream.
Heat a large frying pan over medium/high heat.
Add the oil then pop in the onion, and cook, stirring often for 5-6 minutes. Place the mince carefully into the pan and use your spoon to break up all the lumps and brown it all over. This usually takes another 6-8 minutes.
Chuck in the garlic for a minutes before adding the spices. Combine them through the mince before adding in all of the veggies and sugar (if using).
MIx everything together well, reduce the heat and simmer for at least 20 minutes uncovered (you want liquid to evaporate and for this to be a pretty dry mix). If you have time, just let this simmer away for 45 minutes or so, while you repack lunches, solve homework problems or plow through the day’s family admin. Do give it all a stir every now and again to avoid sticking.
Serve on wraps. Sprinkle over cheese, then any extras that take your fancy.
Makes enough to feed 2 adults & 4 kids. Leftover mince freezes well and is also great on baked potatoes.
EVERYONE LIKED THIS? Other wrap dinners to try (and more dodgy food styling to check out)…..