Oriental pork balls in hoisin broth
Ingredients
500g pack lean pork mince
2 tbsp.. soy sauce
2 tbsp. corn flour
1 tsp Chinese five-spice powder
225g can water chestnut, drained, half finely chopped, half sliced
500ml chicken stock
3 tbsp. hoisin sauce
thumb-sized piece ginger, shredded
2 large carrot, shaved into strips with a potato peeler
8 Chinese leaves, thick part sliced, leaves shredded
300g pack beansprout
bunch spring onions, cut into lengths, plus a few tops chopped to serve
Method
Tip the mince into a bowl with the soy, corn flour, five-spice, chopped water chestnuts and some black pepper. Work everything together, then shape into 12 meatballs.
Pour the stock into a wide, deep pan and stir in the hoisin and ginger. Add the meatballs, then cover and poach for 5 mins. Drop in the carrots, Chinese leaves, beansprouts, spring onions and sliced chestnuts, then put on the lid and simmer for 5 mins. Ladle into bowls, then serve scattered with spring onion tops.
Turkey chilli jacket potatoes
Ingredients
4 large baking potato
1 tbsp. olive oil
1 onion, chopped
1 garlic clove, crushed
300g turkey mince
1 tbsp. smoked paprika
1 tbsp. ground cumin
1 tbsp. cider vinegar
1 tbsp. soft light brown sugar
350ml passata
reduced-fat Red Leicester, grated, to serve
4 spring onion, chopped, to serve
Method
Heat oven to 200C/180C fan/gas 6. Use a fork to prick the potatoes all over. Rub with a little of the oil, and bake for 45 mins until tender.
Meanwhile, make the chilli. Heat the remaining oil in a large frying pan over a medium heat. Add the onion, garlic and some seasoning, and cook for 5 mins until soft. Add the turkey mince and season again, then increase the heat and break up the mince with the back of your spoon. When it’s cooked through, add the spices, vinegar, sugar and passata. Reduce to a simmer and cook for 10 mins or until the liquid has reduced.
Cut a cross in the top of each potato and spoon in the chilli. Serve each potato sprinkled with cheese and spring onions
Sloppy Joe pizza breads
Ingredients
500g pack lean beef mince
350g jar tomato and chilli pasta sauce
1 baguette
2 x 125g balls mozzarella, drained and torn
small handful basil, torn
Method
Heat a large frying pan and crumble in the mince. Fry over a high heat for 8 mins until completely browned. Pour in the tomato sauce and leave to bubble, uncovered, for 15 mins until thickened. Taste and season if you need to.
Heat the grill. Cut the baguette in half lengthways, then cut the halves into 2 pieces. Place the bread, cut-side up, on a baking tray and grill for 2-3 mins until lightly toasted. Remove from the grill and divide the mince between the pieces. Scatter over the torn pieces of mozzarella.
Grill for 3-4 mins more, until the cheese is bubbling and golden. Scatter with the basil and serve with a salad, if you like.
Baked American-style meatballs in smoky tomato sauce
Ingredients
5 tbsp. olive oil, plus extra for greasing
2 medium onions, finely chopped
2 fat garlic cloves, crushed
2 tsp dried oregano
2 tbsp. tomato purée
2 tbsp.. balsamic vinegar
2 x 400g cans chopped tomatoes
1 tsp chipotle chilli paste or chipotle-flavoured Tabasco sauce
1 tsp light muscovado sugar
2 large fresh thyme sprigs, leaves picked
250ml beef stock
200g British free-range rind less smoked streaky bacon, chopped
800g good quality British beef mince
75g day-old white breadcrumbs
2 tbsp. chopped fresh oregano, plus extra to serve
1 medium free-range egg, beaten
200g buffalo mozzarella, coarsely grated or torn
25g pecorino or parmesan, coarsely grated
Method
01.Heat 3 tbsp. of the olive oil in a large, deep frying pan, add the onions, garlic and oregano, cover and cook over a low-medium heat for 10 minutes or until soft and lightly browned. Turn off the heat, scoop half the mixture into a large mixing bowl and set aside to cool.
02.Return the frying pan to a medium heat, add the tomato purée and balsamic vinegar, then stir well. Add the chopped tomatoes, chilli paste or Tabasco, sugar, thyme leaves, beef stock and a little seasoning, then bring to a gentle simmer.
03.Put the bacon in a food processor and pulse briefly until finely chopped. Add the bacon to the cooled onions with the beef mince, breadcrumbs, fresh oregano, egg, ½ tsp salt and some black pepper. Mix using your hands, then roll into balls about the size of a golf ball (it will help if you oil your hands lightly before rolling).
04.Heat the remaining 2 tbsp. oil in another large frying pan and fry the meatballs in 2 batches until brown all over. Transfer to the simmering sauce using a slotted spoon, stir in and leave to simmer uncovered for 20 minutes or until the meatballs are cooked through and the sauce has reduced and thickened. Leave to cool, then spoon into a freezer proof container. Seal and freeze until required (see make ahead).
05.When ready to serve, remove the meatballs from the freezer and defrost overnight in the fridge. Heat the oven to 240°C/fan220°C/gas 9. Spoon the meatballs and sauce into a shallow 2.5 litre baking dish, making sure the meatballs are well covered. Scatter over the grated cheeses, then bake for about 15 minutes or until golden and bubbling. Remove, scatter with extra chopped fresh oregano and serve with fresh crusty bread or hot garlic bread
Beef kurtas with herb couscous
Ingredients
500g British beef mince (see tip)
Large handful of fresh parsley, finely chopped
2 garlic cloves, crushed
2 tsp ground coriander
2 tsp ground cumin
200g couscous
2 tbsp. olive oil, plus extra to drizzle
1-2 tsp harissa to taste
Large handful of fresh coriander leaves, chopped
Greek yogurt to serve
Method
01.Mix the mince with half the parsley, the garlic, ground coriander and cumin, then season generously. Roll into 12 sausage shapes, cover and chill. Put the couscous in a bowl, pour over boiling water to just cover (about 300ml), season generously and cover with cling film. Leave for 5-10 minutes, then fluff with a fork and add a drizzle of olive oil.
02.Meanwhile, heat the 2 tbsp. oil in a large frying pan. When hot, cook the koftas, turning occasionally, for 6-7 minutes, until crisp and cooked through. Remove to kitchen paper.
03.Stir the harissa into the couscous, then add the remaining parsley and the coriander and check the seasoning. Serve the koftas on the couscous with a dollop of Greek yogurt.
Beef and chestnut roll
Ingredients
1 tbsp. vegetable oil
4 shallots
500g beef mince
60g cooked chestnuts
50g mild blue cheese
40g fresh breadcrumbs
2 tbsp. of caramelised onion chutney
A bunch of fresh parsley
½ medium free-range egg
375g puff pastry
Sea salt
Method
01.Preheat the oven to 200°C/fan180°C/gas 6. Heat 1 tbsp vegetable oil and soften 4 chopped shallots. Remove and cool.
02.Mix with 500g seasoned beef mince, 60g chopped cooked chestnuts, 50g chopped mild blue cheese, 40g fresh breadcrumbs, 2 tbsp caramelised onion chutney, a bunch of chopped parsley and ½ beaten medium free-range egg.
03.Trim a 375g puff pastry sheet to 18cm x 32cm. Shape the mince into a 30cm sausage. Lay on the pastry. Brush the long pastry edge with beaten egg, then bring the pastry over to seal. Score lines on top, brush with more egg, sprinkle with sea salt and bake for 40 minutes
Spicy beef and courgette cannelloni
Ingredients
2 tbsp. olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
2 x 400g tins cherry tomatoes
Few sprigs of fresh thyme, plus extra to serve
2 large courgettes, diced
200g beef mince
Pinch of chilli flakes
Grated zest of 1 lemon
100ml crème fraiche
14 dried cannelloni tubes
125g ball mozzarella, torn
Method
- 01.Preheat the oven to 180°C/fan160°C/gas 4. Heat half the olive oil in a frying pan over a low heat and gently fry the onion for 10 minutes until soft and lightly golden. Add the garlic and cook for a further 5 minutes.
- 02.Add the tinned tomatoes and thyme, then season well with salt, pepper and a pinch of sugar. Leave to bubble over a low heat.
- 03.Heat the remaining oil in a second pan and fry the courgettes for 5 minutes until golden. Add the beef mince and chilli flakes, then fry until browned all over. Taste, adjust the seasoning, then stir in the lemon zest and crème fraiche.
- 04.Fill the cannelloni tubes with the beef and courgette mixture, then put in an ovenproof dish in a single layer. Pour over the tomato sauce, then scatter over the mozzarella. Cook for 25-30 minutes until cooked through and bubbling. Sprinkle with some extra thyme leaves, then serve
Potato-skin nachos
Ingredients
Mild chilli beef
Mexican beef wrap
Ingredients
Method
Step 1
Place the mince, onion, corn chips, egg, chilli, cumin, oregano, paprika and cayenne in a large bowl. Season. Mix until well combined. Shape into 4 burger patties.
Step 2
Heat the oil in large frying pan or barbecue flat plate on medium-high. Cook the burgers for 6-8 minutes each side, flattening slightly, or until cooked to your liking.
Step 3
Meanwhile, heat the wraps following packet directions (or wrap in foil and heat in an oven).
Step 4
Arrange lettuce along the centre of the wraps. Top with avocado and tomato. Cut each patty in half and divide among wraps. Top with the salsa, sour cream and jalapenos
Beef samosas
Ingredients
Method
Step 1
Heat 2 teaspoons of the oil in a large pan and cook onion until golden. Add mince and stir-fry until cooked through. Sprinkle flour over mince and cook, stirring for 1 minute. Add stock and allow mixture to boil and thicken. Stir through vegetables, garam masala, coriander, salt and pepper and then cool.
Step 2
Use an 8cm cutter to cut 9 rounds from each pastry sheet. Place a heaped teaspoons of mixture in the centre of each round. Lightly moisten edges of pastry with water, then bring edges together to enclose filling, forming a half moon shape. Pinch pastry to seal and form a scalloped edge.
Step 3
Deep fry samosas in batches for about 2 minutes, or until pastry is puffed and lightly browned. Serve with some chutney for dipping.
Beef curry puffs
Ingredients
Method
Heat oil in a large saucepan over medium heat. Add chilli and paste. Cook, stirring, for 2 minutes or until fragrant. Add bolognese sauce and peas. Cook, stirring occasionally, for 8 to 10 minutes or until hot. Remove from heat. Stir in yoghurt, lemon juice and coriander. Set aside for 15 minutes to cool.
Preheat oven to 220°C/200°C fan-forced. Grease 2 large baking trays. Cut one 20cm round from 1 pastry sheet. Spoon 1 cup mixture into centre of 1 pastry round. Brush edge with egg. Fold over pastry to enclose filling. Pinch edges together and fold over to seal. Place onto prepared tray. Brush top with egg. Repeat with remaining ingredients.
Bake for 20 to 25 minutes or until golden and puffed. Serve with extra yoghurt, lemon wedges and coriander sprigs.
Preheat oven to 220°C/200°C fan-forced. Grease 2 large baking trays. Cut one 20cm round from 1 pastry sheet. Spoon 1 cup mixture into centre of 1 pastry round. Brush edge with egg. Fold over pastry to enclose filling. Pinch edges together and fold over to seal. Place onto prepared tray. Brush top with egg. Repeat with remaining ingredients.
Bake for 20 to 25 minutes or until golden and puffed. Serve with extra yoghurt, lemon wedges and coriander sprigs.
Beef and caramelised onion sausage rolls
Ingredients
Meat sauce
Béchamel sauce
Method
Step 1
To make the meat sauce, brush a large non-stick frying pan with oil. Heat over medium-low heat. Add the onion and garlic and cook, stirring, for 7 minutes or until onion is soft. Increase heat to medium-high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until the mince changes colour. Add the tomato and oregano, and bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce thickens.
Step 2
Meanwhile, preheat grill on medium. Line a baking tray with foil. Place the capsicum, skin-side up, on the lined tray. Spray with olive oil spray. Cook under grill for 6 minutes or until charred and blistered. Transfer to a plastic bag and set aside for 5 minutes (this helps lift the skin). Peel and halve lengthways. Place half the eggplant on the lined tray. Spray with olive oil spray. Cook under grill for 4 minutes each side. Transfer to a plate. Repeat, in 2 more batches, with zucchini and remaining eggplant.
Step 3
To make the béchamel sauce, place the milk in a saucepan over medium heat. Bring just to a simmer. Remove from heat. Melt the dairy spread in a saucepan over medium-low heat. Remove from heat and stir in the flour. Place over medium heat and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add the milk, whisking until smooth. Place over medium heat and cook, stirring, for 2 minutes or until the sauce thickens and comes to the boil. Simmer for 1 minute. Transfer to a heatproof bowl. Stir in nutmeg. Set aside for 5 minutes to cool slightly. Whisk in the egg.
Step 4
Preheat oven to 180°C. Line 2 baking trays with foil. Combine breadcrumbs, parmesan and cheddar in a bowl.
Step 5
Divide half the eggplant among six 500ml (2-cup) capacity freezer proof, ovenproof dishes. Arrange the zucchini over the eggplant. Spoon over half the meat sauce. Layer with the remaining eggplant, capsicum and remaining meat sauce. Spoon over the béchamel sauce and sprinkle with the breadcrumb mixture. (To freeze, see notes.)
Step 6
Bake in oven for 35-40 minutes or until set and golden. Set aside for 5 minutes to cool. Serve with mixed salad leaves.
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