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Cooking with Sarah Boorer

Clinton Maynard

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)

Chilli beef
1 tablespoon olive oil
1 brown onion (150g), chopped coarsely
800 gram minced beef
3 clove garlic, crushed
2 teaspoon ground cumin
2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
400 gram canned kidney beans, drained, rinsed
800 gram canned diced tomatoes
1 cup (250ml) beef stock
1 cup (250ml) water
1 tablespoon light brown sugar

Cornbread dumplings
1 1/3 cup (200g) self-raising flour
1/3 cup (55g) polenta
1/4 cup (30g) coarsely grated cheddar cheese
1/4 cup (60g) creamed corn
1 egg, beaten lightly
1/2 cup (125ml) milk

1. Heat oil in a large saucepan; cook onion, beef, garlic and spices, stirring, until
beef is browned.
2. Add beans and tomatoes to pan with stock, the water and sugar; bring to the boil.
Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Season to
3. Meanwhile, make cornbread dumplings. Combine sifted flour, polenta and cheese
in a medium bowl; stir in corn, egg and milk.
4. Roll level tablespoons of the dumpling mixture into balls and place on

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Clinton Maynard