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  • The Australian Women’s Weekly Food

    Weeknight express

    Jun 25, 2023 5 minutes

    from the Test Kitchen

    You can use any firm white fish you like. Use a mandoline or V-slicer to thinly slice the radish and zucchini. Replace the zucchini with a shaved baby fennel bulb, if you like.

    from the Test Kitchen

    You can use fresh, frozen or canned corn kernels for the cornbread. If you prefer, make cornbread in a 22cm springform pan instead of a frying pan (skillet). The chilli and cornbread can be made a day ahead and reheated, or can be frozen for up to 1 month. To speed things up, swap the cornbread with rice or tortillas.

    Cornbread with beef & bean chilli

    PREP + COOK TIME 40 MINUTES SERVES 6

    1½ tablespoons extra virgin olive oil
    1 medium red onion (170g), sliced thinly
    4 cloves garlic, crushed
    800g minced beef
    1 tablespoon ground cumin
    1 tablespoon ground coriander
    1 tablespoon smoked paprika

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