16 large cabbage leaves plus a few extra
200ml white rice
500g lamb mince
1 onion, finely chopped
10ml chopped garlic
10ml ground coriander
10ml ground cumin
5ml ground allspice
45ml chopped parsley
a good grinding of black pepper
400g can of chopped tomatoes
500ml chicken stock
60ml lemon juice
Put the cabbage leaves into a large bowl and pour boiling water over them. Cover and set aside for 15 minutes or until soft and pliable. Remove the leaves and pat dry. Cut out the thick central vein from the leaves in a V-shape.
For the filling, combine rice, lamb, onion, garlic, spices, parsley and seasoning.
Overlap the cut edge to make the leaf whole again. Place about two heaped spoonfuls of filling on to the base of the leaf. Roll up, securely folding in the sides. Repeat until the filling has been used up.
Line base of a pot with a few extra wilted cabbage leaves. Pack the filled rolls into the pot, making them fit snugly.
Pour over the tomatoes and stock. Place a saucer on top of the rolls to keep them in place while cooking. Simmer, covered, for 90 minutes.
Remove the rolls from the pot. Discard the cabbage leaves lining the pot and puree the remaining sauce with a hand blender.
Serve the cabbage rolls with the sauce.
1 onion, peeled and roughly chopped
10ml grated ginger
1 red chilli, seeded and chopped
250ml fresh white breadcrumbs
500g chicken mince
45ml sweet chilli sauce
salt and pepper
60ml chopped coriander
45ml olive oil for frying
4 bread rolls
lettuce for serving
sliced tomato for serving
sliced red onion for serving
Combine the onion, garlic, ginger, chilli, bread, mince, sweet chilli sauce, seasoning and coriander in the bowl of a food processor and pulse until well mixed. Divide the mixture into four portions and shape into patties.
Heat the oil in a frying pan and add the patties. Cook over a medium heat until golden brown on both sides and cooked through.
Serve on toasted buns with lettuce, sliced tomato and red onion. Drizzle with extra sweet chilli sauce if desired.
PORK MEATBALLS WITH SWEET CHILLI NOODLES
500g pork mince
10ml sesame oil
5ml chopped garlic
5ml chopped ginger
15ml plum sauce
15ml soy sauce
2 small baby marrows, grated
1 carrot, grated
shallow oil for frying the meatballs
500g egg noodles
30ml olive oil
125g broccoli florets
125g baby corn, halved
125g sugar snap peas, halved
80ml sweet chilli sauce
30ml soy sauce
30ml plum sauce
chopped coriander for serving
MEATBALLS: Combine all the ingredients except oil and mix well. Shape the mixture into balls and fry in shallow oil until golden brown and cooked through. Drain and set aside.
NOODLES: Pour boiling water over the noodles and set aside for about 20 minutes until soft. Drain.
Heat the oil in a frying pan and fry the garlic, ginger, broccoli, corn and snap peas for a few minutes. Add the noodles to the pan.
Return the meatballs to the pan and add the sweet chilli sauce, soy sauce and plum sauce.
Cook for a few minutes until the noodles are well coated with the sauce.
Serve sprinkled with coriander.
CURRIED MINCE WITH SAMBALS
1 onion, chopped
15ml chopped ginger
3ml ground chilli
500g beef mince
250ml beef stock
250ml frozen peas
basmati rice to serve
½ cucumber, peeled, seeded and diced
250ml thick Greek yoghurt
45ml chopped mint
2 tomatoes, seeded and diced
1 small green pepper, chopped
½ red onion, finely chopped
30ml chopped coriander
Heat the oil and fry the onion, garlic and ginger for a few minutes. Add the spices and fry until fragrant.
Add the mince and cook, stirring to break up the lumps. Fry until golden in colour. Add the stock, peas and seasoning and simmer, covered, for 15 minutes.
Stir in the coriander and serve with basmati rice and sambals.
CUCUMBER SAMBAL: Mix all the ingredients together.
TOMATO SAMBAL: Combine all the ingredients and mix well.
MEATBALL AND PASTA BAKE
3 spring onions, finely chopped
2 baby marrows, grated
60ml chopped basil
45ml olive oil
250g pasta, cooked according to instructions
500ml tomato passata
375ml grated cheddar cheese
125ml grated Parmesan cheese
Combine the mince, garlic, onion, carrot, baby marrow, basil, breadcrumbs and seasoning and mix well.
Shape the mixture into balls and fry them in the olive oil until browned all over. Remove and set aside.
Combine the pasta with the tomato passata and cheddar cheese.
Add the meatballs and toss well to combine.
Pour the mixture into an ovenproof baking dish and sprinkle with Parmesan cheese.
Bake at 180°C for 30-40 minutes until the cheese is golden brown. - The Star