Get more from your mince - recipes

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Copy of ST AD Thai chicken rolls 40 INDEPENDENT NEWSPAPERS Thai chicken sausage rolls. Picture: Matthews Baloyi

MINCE AND PASTA BAKE

Serves 4-6

15ml olive oil

1 onion, chopped

10ml chopped garlic

500g beef mince

5ml ground cinnamon

250ml beef stock

400g tin of chopped tomatoes

10ml dried oreganum

salt and pepper

125ml olives, halved

125g feta cheese, diced

250g macaroni

250ml sour cream

60ml milk

125ml grated Parmesan cheese

salt and pepper

extra Parmesan for sprinkling

Heat the oil and fry the onion and garlic until soft. Add the mince and cook, stirring with a wooden spoon to break up lumps. Once browned, add the cinnamon and fry for a few seconds.

Add the stock, tomatoes and oreganum and seasoning. Simmer covered for 15 minutes then uncovered for about 10 minutes. Stir in the olives and feta. Spoon into an ovenproof casserole.

Meanwhile, cook the macaroni until al dente. Drain and mix with the sour cream, milk, Parmesan and seasoning.

Spoon over the mince and sprinkle with extra Parmesan. Bake at 180°C for 20 minutes until top is golden.

 

MINCED STUFFED BRINJALS

Serves 4

4 medium sized brinjals

45ml olive oil

1 onion, chopped

10ml chopped garlic

10ml ground coriander

10ml ground cumin

10ml ground all spice

5ml sumac (optional)

500g lamb mince

grated rind of 1 lemon

15ml lemon juice

60ml chopped mint

60ml chopped coriander

50g toasted pine nuts

60ml pomegranate rubies

Sauce

125ml Greek yoghurt

1 small garlic clove, crushed

3ml ground cumin

3ml ground coriander

5ml sumac

salt and pepper

Halve the brinjals lengthways. Scoop out the flesh leaving a border of about half a centimetre.

Dice up the flesh.

Brush the shells with a little olive oil and place on a baking tray. Bake at 180°C for 10-15 minutes or until soft. Remove and set aside.

Heat the oil in a pan and fry the onion and garlic until soft. Add the spices and seasoning and cook until fragrant. Add the mince and fry, breaking up the lumps with a wooden spoon.

Add the diced brinjals and fry until nicely browned and cooked.

Remove from the heat and stir in the lemon rind, juice, herbs and pine nuts.

Arrange the cooked brinjal shells in a serving dish. Spoon the warm mince mixture into the shells.

Top with a spoonful of the yoghurt sauce and sprinkle with the rubies. Serve immediately.

SAUCE: Combine all the ingredients together and mix well.

 

STUFFED MEATBALLS

Makes 8

15ml olive oil

4 rashers of streaky bacon, finely chopped

1 onion, finely chopped

10ml chopped garlic

1kg beef mince

250ml fresh white breadcrumbs

1 egg

60ml grated Parmesan cheese

60ml chopped basil leaves

salt and pepper

8 bocconcini mozzarella balls

Sauce

30 olive oil

1 onion, chopped

10ml chopped garlic

1 red chilli, seeded and chopped

400g tin of chopped tomatoes

700g bottle of tomato passata

10ml sugar

salt and pepper

60ml chopped basil

Heat the oil and fry the bacon until golden. Add the onion and garlic and cook until soft. Remove and cool slightly. Put the mince in a bowl and add the cooled bacon, breadcrumbs, egg, Parmesan, basil and seasoning. Mix until well combined.

Divide the mixture into 8 portions. Shape each around a mozzarella ball. Place on a greased baking tray and bake at 180°C for 10-15 minutes until just firm but not cooked through. Remove.

Put the meatballs in an ovenproof dish and pour over the tomato sauce. Return to the oven for another 20-30 minutes.

Serve sprinkled with basil.

SAUCE: Heat the oil in a pot and fry the onion and garlic until soft. Add the chilli, tinned tomatoes and tomato passata. Bring to the boil and add the sugar and season well. Simmer until sauce has reduced and thickened. Stir in the chopped basil.

 

THAI-STYLE CHICKEN SAUSAGE ROLLS

Makes 24

Sour cream pastry

750ml flour

250g cold butter, cubed

250g tub of sour cream

Chicken filling

750g chicken mince

250ml fresh breadcrumbs

6 spring onions, finely sliced

5ml crushed garlic

5ml finely grated ginger

1 chilli, deseeded and finely chopped

60ml sweet chilli sauce

15ml fish sauce

5ml lime zest

250ml chopped coriander

3ml salt

1 egg, lightly beaten for glazing

sesame seeds

PASTRY: Put the flour and butter into a processor and pulse until it resembles breadcrumbs. Add the sour cream and blend until the mixture comes together to form a ball.

Knead gently on the work surface, cover in cling film and refrigerate for 20 minutes.

Preheat oven to 200°C.

FILLING: Combine all the ingredients, except egg and sesame seeds, in a bowl and mix well.

Remove pastry from the fridge and cut in half. Roll the one half of pastry out into a rectangle about 20cm x 30cm and cut in half lengthways.

Place a sausage of the filling down the middle of each strip.

Brush the sides with egg and roll over the strip, joining the pastry together and forming a long sausage shape.

Cut into cocktail sausage rolls and place onto a greased baking tray, joined side down.

Repeat with the remaining half of pastry.

Pierce the top of each sausage roll with a fork. Brush with egg and sprinkle with sesame seeds. Bake for 15-20 minutes or until golden.

 

LOW GI OSTRICH COTTAGE PIE

Serves 6

600g cauliflower, cut into florets

250g ricotta

250ml grated Parmesan

salt and pepper

30ml olive oil

500g ostrich mince

350g pork mince

1 onion, finely chopped

2 medium carrots, peeled and finely diced

2 sticks of celery, sliced

5ml crushed garlic

5ml dried oregano

4 springs of fresh thyme, leaves only

325ml chicken stock

30ml tomato paste

2 apples, peeled, cored and diced

250ml frozen peas

In saucepan, bring water to a boil, add the cauliflower and cook until tender, about 10 minutes. Drain.

Place cauliflower and ricotta in a food processor. Process until smooth.

Add half the Parmesan and season with salt and pepper. Set aside.

Heat oil in a pot over a medium-high heat. Add the ostrich and pork mince and brown, stirring, with a wooden spoon to break up the mince, about 10 minutes.

Add the onion, carrots, celery, garlic and herbs and fry for a further 5 minutes, until the vegetables are softened.

Add the stock and paste and simmer for 10 minutes. Add the apples and peas and stir until combined.

Spoon the mince mixture into an ovenproof baking dish.

Top with cauliflower mixture. Sprinkle with remaining Parmesan cheese.

Bake for 20-25 minutes in a preheated oven at 180°C or until bubbling and golden.

The Star

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