Angela Day mince meatloaf. Picture: Steve Lawrence


Serves 4


500g chicken mince

4-5 spring onions, chopped

5ml chopped garlic

10ml grated ginger

1 red chilli, seeded and chopped

45ml sweet chilli sauce

250ml fresh white breadcrumbs


15ml oil

1 onion, chopped

10ml chopped garlic

10-15ml red curry paste

400ml coconut milk

125ml chicken stock

grated rind and juice of 1 lime

150g green beans, blanched

250g mushrooms, halved

15ml brown sugar

15ml fish sauce

125ml chopped coriander

Meatballs: combine all the ingredients and mix well. Shape the mixture into balls and refrigerate for 20 minutes to firm up.

Fry the balls in a little oil and brown nicely. Remove and set aside.

Sauce: heat the oil in a saucepan and fry the onion and garlic until soft. Add the curry paste and cook for a minute. Add the coconut milk, stock, rind and juice and simmer for about 10 minutes. Return the chicken balls to the sauce with the beans, mushrooms, sugar and fish sauce. Simmer for another 5-10 minutes until chicken is cooked.

Add the coriander and serve with Thai jasmine rice.


Serves 4-6

15ml olive oil

1 onion, chopped

10ml chopped garlic

500g lamb mince

30ml Moroccan spice

45ml slivered almonds, lightly toasted

60ml raisins

50g dried apricots, chopped

375ml cooked basmati rice

salt and pepper

80ml chopped parsley

Heat the olive oil in a large frying pan and cook the onion and garlic until soft.

Add the lamb mince and cook, stirring to break up the lumps, until the mince is brown.

Add the Moroccan spice and cook for 6-8 minutes.

Add the almonds, raisins, apricots and rice and toss to combine.

Season to taste and serve sprinkled with parsley.

Note: Beef mince can be used instead.


Serves 4

15ml oil

1 red onion, chopped

10ml chopped garlic

10ml grated ginger

500g beef mince

10ml curry powder

160ml red lentils

750ml beef stock

salt and pepper

60ml chopped coriander

Heat oil in a saucepan and fry the onion, garlic and ginger. Add the mince and fry, stirring to break up the lumps. Add the curry powder and cook for a few minutes. Add the lentils and stock and simmer for 10-15 minutes until the lentils are soft. Season well and stir in chopped coriander. Serve with naan or pita bread and chopped tomato.


Makes 8-10

500g pork mince

250g pork sausages, removed from their casings

10ml chopped garlic

1 onion, chopped

250ml fresh white breadcrumbs

15ml chopped sage

1 egg, beaten

50g shelled pistachio nuts

10ml fennel seeds

salt and pepper

250g streaky bacon

Combine all the ingredients except the bacon in a bowl and mix thoroughly. Grease mini loaf pans and line with slightly overlapping slices of bacon. Divide the pork mixture between the pans and fold over any overhanging pieces of bacon. Place the pans on a baking tray and bake at 180°C for 30 minutes. Remove and cool for 5 minutes before removing from the pans. Serve warm or cold with a salad. - The Star