Tag Archives: mince

One-Pan Mince & Cabbage

One-Pan Mince & CabbageThis the sort of dish that comes together quickly and is extremely flexible – great for a week night meal when there are unexpected mouths at the dinner table.

You could add bulk by adding other vegetables such as grated carrot and chopped zucchini and in the winter when tomatoes are out-of-season use a can of diced tomatoes instead – if using canned
tomatoes no need to use the stock.

One-Pan Mince & Cabbage

Leftovers? Fabulous for lunch the next day – yum!

Serves 4-6

vegetable oil
500g beef mince
1 onion, chopped
½ -1 head cabbage, chopped
1 clove garlic, minced
½ tsp dried Italian herbs
500g tomatoes, chopped
½ cup beef stock
2 tbsp tomato paste
sea salt and freshly ground black pepper

1              Heat a large frying pan over a medium heat, add a little oil and swirl to coat base of pan. Add mince and cook, breaking up with a wooden spoon, for 4-5 minutes or until browned.

2              Add onion, garlic and herbs and cook, stirring occasionally, for 4-5 minutes longer.

3              Add cabbage, tomatoes, stock and tomato paste and mix to combine. Cover, bring to simmering and simmer, stirring
occasionally, for 25-30 minutes or until cabbage is very tender and tomatoes have broken down. Season to taste with salt and black pepper.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, garlic, tomatoes, cabbage: Krismaw Gardens – Hastings; Store Cupboard Ingredients:
vegetable oil, Italian herbs, stock, tomato paste, sea salt, black
pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Spicy Green Beans with Pork

Spicy Green Beans with Minced Pork

I love fresh beans, so this is a great time of year to enjoy them – there are many different varieties available in the markets at the moment – so I just choose what looks best on the day.

On this occasion I used what are genetically called flat beans, but I must say I do prefer this dish made with the more refined and
delicate round beans. But, whichever you use this is a great family meal – out-of-season, frozen beans can also be used.

A restaurant review by Lorraine over at Not Quite Nigella reminded me about this dish which I hadn’t made for ages – thanks Lorraine.

Spicy Green Beans with Pork

Freshly crushed or ground black pepper can be used in place of the Sichuan peppercorns.

Serves 4

500 pork mince
1 tbsp soy sauce
2 tsp Chinese rice cooking wine
¼ tsp Sichuan peppercorns, lightly crushed
vegetable oil
250g fresh green beans, topped and tailed
2 garlic cloves, finely chopped
1 tbsp grated fresh ginger, peeled and minced
1 small red chilli, seeded (optional) and sliced
2 tsp cornflour
½ cup chicken stock
1 tsp sesame oil
sesame seeds, lightly toasted

1              Place pork, soy sauce, rice wine and pepper in a bowl and marinate at room temperature for 1 hour or if longer, cover and place in the refrigerator.

2              Heat a large frying pan over a medium-high heat, add a little vegetable oil and swirl to cover base of pan, add beans and cook, tossing, for 8-10 minutes or until beans start to colour and blister. Remove beans from pan and set aside.

3              Return pan to heat, add pork mixture and cook, stirring and breaking up, for 4-5 minutes or pork is just cooked. Add garlic,
ginger and chilli and cook, stirring, for 1-2 minutes or until fragrant.

4              Mix cornflour with stock, stir into pork mixture and cook, stirring, for 2-3 minutes or until liquid thickens. Return beans to pan and cook, tossing, for 2-3 minutes to heat through. Stir in sesame oil. Serve scattered with sesame seeds.

Where did the ingredients for this dish come from:
Pork: Clive Butcher – Clive; Beans, garlic: Krismaw Gardens
Hastings; Store Cupboard Ingredients: soy sauce, rice wine, Sichuan peppercorns, ginger, cornflour, chicken stock, sesame oil, sesame seeds.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other pork recipes you might like to try:

Honey & Sage Marinated Pork Chops

Honey & Sage Marinated Pork Chops

Pork Chops with Capsicum Sauce

Pork Chops with Capsicum Sauce

Sticky Balsamic Pork Sandwiches

Sticky Balsamic Pork Sandwiches

 

Korean-inspired Individual Meatloaves

Korean Meatloaves 005bI know I could have called these patties or rissoles, but doesn’t
‘individual meatloaves’ sound more interesting?

The other day, I just happened to pick up, on special, Seoultown
Kitchen
by Debbie Lee, Kyle Books 2011 and so this recipe is
inspired by one in that book which Debbie calls “Mama Lee’s
Meatloaf”.

Anyway, whatever you want to call them, this is tasty twist on a
family favourite, mince.

Korean-inspired Individual Meatloaves

The Onion-Soy Sauce is quite sweet, but teams well with the slightly spicy meatloaves.

An easy way to get eight even-sized portions of mince mixture is to turn the mixture onto a board and shape into a flattish disk. Divide disk into quarters, then divide quarters in half and now you have eight even-sized portions without any measuring, weighing or guessing.

Makes 8 patties; serves 4

1 small onion, roughly chopped
500g beef mince
1 free-range egg
1 tbsp soy sauce
1 tbsp sesame oil
2 tsp gochujang (Korean hot pepper paste)
1 clove garlic, crushed
sea salt and freshly ground black pepper
1 cup panko breadcrumbs
vegetable oil
chopped green onions, to serve
sesame seeds, to serve
ONION-SOY SAUCE
1 large onion, roughly chopped
¼ cup brown sugar
2 cups beef stock
¼ cup soy sauce
2 tbsp Chinese cooking rice wine
2 tsp cornflour mixed with a little cold water to form a thin paste

1              Place small onion in a food processor and process to make a puree. Place mince, pureed onion, egg, soy sauce, sesame oil,
gochugang, garlic and a good grind of salt and black pepper in a large bowl and using your hands mix to combine. Add breadcrumbs and once again using hands mix to combine. Place in the refrigerator for at least 30 minutes to chill.

2              To make Onion-soy Sauce, place large onion in a food
processor and process to make a puree.  Transfer to a saucepan, add sugar, stock, soy sauce and rice wine and mix to combine. Place over a medium heat, bring to simmering and simmer, stirring occasionally, for 25-30 minutes or until sauce reduces by about half. Whisk in cornflour mixture and cook, whisking constantly for 2 minutes or until sauce thickens. Set aside and keep warm.

3              Divide mince mixture into eight even-sized portions, shape in patties, place on a plate lined with plastic food wrap and chill for at least 30 minutes longer.

4              Preheat oven to 200°C.

5              Heat a large non-stick frying pan over a medium-high heat, add patties and cook for 3-4 minutes each side or until browned – you may need to do this in batches. Transfer browned patties to a baking tray and cook in oven for 10 minutes. Stand for a few minutes before serving.

Serving Suggestions

  • Serve patties on a bed of creamy mashed potatoes or steamed rice with sauce spooned over and accompany with a seasonal green vegetable of your choice.
  • Serve patties drizzled with a little sauce, between toasted buns of your choice with mixed salad leaves and pickles.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Other recipes with Korean flavours you might like to try:

Bulgogi

Bulgogi

Korean Gochujang Fish

Korean Gochujang Fish

Spicy Korean Pork

Spicy Korean Pork and find out more about gochujang

 

Creamy Mushroom & Bacon Mince

Creamy Mushroom & Bacon Mince 031aLooking for a different way to serve economical and versatile mince? This recipe has all the flavours and creaminess of beef stroganoff at a fraction of the cost.

Creamy Mushroom & Bacon Mince

Sour cream can be used instead of crème fraiche or if dairy is a problem, omit it – you will still have a great dish, but it just won’t have the
creaminess.

Serves 4

1 onion, chopped
olive or vegetable oil
2 rashers bacon, chopped
2 cloves garlic, finely chopped
2 sticks celery, finely chopped
250g button mushrooms, chopped
500g beef mince
400g can diced tomatoes
1 cup beef stock
sea salt and freshly ground black pepper
200g tub crème fraîche ½ cup chopped fresh parsley

1              Place onion and a little oil in a heavy-based frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion starts to soften.

2              Add bacon and cook, stirring occasionally, for 5 minutes. Add garlic and celery and cook for 2-3 minutes. Add mushrooms, cover and cook, stirring occasionally, for 5 minutes longer or until
mushrooms give up their juices. Remove lid and cook, stirring
frequently, for 4-5 minutes or until mushroom juices evaporate.

3              Increase heat, add mince, mix to combine and break up meat. Cook, without stirring, for 4-5 minutes or until mince starts to brown. Give a good mix and cook, without stirring, for 4-5 minutes longer or until mince browns.

4              Mix in tomatoes and stock, bring to simmering, cover and simmer, stirring occasionally, for 30 minutes or until mixture looks and tastes rich and delicious. Remove lid and simmer, stirring
occasionally, for 5-10 minutes until any excess liquid evaporates.

5              Season with a good grind of salt and pepper. Stir in crème fraîche and most of the parsley, reserving some for garnish.

Serving suggestion: Serve over polenta, mashed or baked potatoes, pasta or on slices of thick toast with a steamed green vegetable of your choice or a salad of mixed leaves.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other mince recipes you might like to try:

Spicy Lentils & Mince Lettuce Wraps

Spicy Lentils & Mince Lettuce Wraps

Spicy Beef Empanadas

Spicy Beef Empanadas

Sloppy Joes with Mushrooms & Spinach

Sloppy Joes with Mushrooms & Spinach

Bolognese-style Sauce

Bolognese-style Sauce 004aBack in 2010 an article titled ‘Italian chefs tell world how to make correct Bolognese’ appeared in the British paper The Telegraph. It tells how ‘Hundreds of Italian chefs cooked Bolognese sauce in
order to show the world how to make the classic recipe correctly.’

Not wishing to incur the wrath of the those Italian chefs I thought it prudent to called this a ‘Bolognese-style style’ sauce.

Having a good Bolognese-style sauce in your cooking repertoire, I think, is one of the most useful recipes you can have – make up a large batch and freeze it in serving size portions for quick and easy meals when time is short.

10 ways to use this versatile meat sauce:

  • Spoon over pasta or baked potatoes and top with freshly grated Parmesan cheese;
  • Use as the meat sauce in a lasagne;
  • Split and toast hamburger buns, top with meat sauce to make sloppy joes;
  • Add some chilli and use to fill tacos or burritos;
  • Fill cannelloni tubes with meat sauce, top with white sauce and grated cheese and bake until golden;
  • Use as a stuffing for capsicums, mini pumpkins or zucchini;
  • Add a can of drained red kidney beans and some chilli to reheated sauce to make chilli con carne;
  • Spread over pizza base then top with your favourite toppings for a meat lovers pizzas;
  • Line pie tins with shortcrust pastry, filling with meat sauce, top with grated cheese and cover with flaky pastry top for delicious meat pies; or
  • Serve in the traditional Kiwi way on toast.

Bolognese-style Sauce

Makes about 2L
Serves 8-10 depending on how it is used

olive oil
250g bacon, rinds removed, diced
1kg beef mince
1 large (about 200g) onion, chopped
2 medium (about 150g each) carrots, chopped
2 sticks celery, chopped
2 cloves garlic, sliced
¼ cup chopped Italian flat-leaf parsley
1 tbsp chopped fresh rosemary
1 tsp dried oregano
2 cups red wine
2 x 440g cans diced tomatoes
2 tbsp tomato paste
2 bay leaves

1              Heat a large heavy-based saucepan over a medium heat. Add a little oil and swirl to cover base of pan. Add bacon and cook,
stirring occasionally, for 5 minutes or until bacon is cooked.
2              Increase heat, add mince and cook, breaking up, for 10 minutes or until meat browns.
3              Meanwhile, place onion, carrots, celery, garlic, parsley, rosemary and oregano in a food processor and process to finely chop. Add to meat mixture and mix well to combine. Cook, stirring
frequently, for 10 minutes.
4              Add wine, bring to simmering and simmer, stirring
occasionally, until reduced by about half.
5            Stir in tomatoes and bay leaves, bring back to simmering and simmer, stirring occasionally, for 1-1½ hours or until sauce is rich and thick. Remove bay leaves before serving.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Sloppy Joes with Mushrooms & Spinach

Sloppy Joes 001aWe have savoury mince on toast – the Americans have sloppy joes.

This American classic like our savoury mince has many variations but usually consists of mince or ground beef as the Americas call it with onions, tomatoes and other seasonings and is served on
hamburger buns.

In this variation I have add cooked spinach and mushrooms and served on smaller dinner rolls as I find hamburger buns so big – but it’s up to you which buns you choose – for an extra health kick I have also used wholemeal rather than white rolls.

Sloppy Joe with Mushrooms & Spinach

For a bit of a spicy kick add some Orcona Chipotle Flake or dried red
pepper flakes.

Need to extend the recipe to feed more people? Add a can of beans with the spinach.

Serves 4

olive oil
500g lean beef mince
1 large (about 200g) onion, diced
1 medium (about 150g) red capsicum, diced
200g mushrooms, diced
440g can diced tomatoes
1 cup beef stock
2 tbsp tomato paste
2 tbsp red or white wine vinegar
1 tbsp brown sugar
1 tbsp Dijon mustard
1 cup (180-200g) cooked or frozen spinach, well squeezed to remove excess moisture, chopped
salt and freshly ground pepper, to taste
4 wholemeal dinner rolls or buns or your choice

1              Heat a large frying pan over a medium heat, add a little olive oil to just cover the base then add mince and cook, breaking up and stirring, until well browned.
2              Add onion, capsicum and mushrooms, cover and cook for 5 minutes longer or until vegetables start to soften.
3              Stir in tomatoes, stock, tomato paste, vinegar, sugar and mustard and bring to simmering, simmer, stirring frequently, for 30 minutes or until mixture reduces and thickens – you should have a lovely thick rich sauce.
4              Stir in spinach, season to taste with salt and pepper and cook for 5 minutes longer, to heat through and evaporate any moisture from the spinach.
5              Split rolls, top bottom half each roll with mince mixture, then top with remaining roll half. Serve immediately.

 Serving suggestions: Accompany with a salad of mixed leaves. Also delicious served over baked potatoes or of course, the Kiwi way on toast.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other mince recipes you might like to try:

Spicy Lentils & Mince Lettuce Wraps

Spicy Lentils & Mince Lettuce Wraps

Spicy Beef Empanadas

Spicy Beef Empanadas

Lasagne

Lasagne

 

Lasagne

Lasagne 003aLasagne is a dish that is equally at home on the family table or as a causal meal for guests. It can be made in advance and reheated when required and so gets all the prep work out of the way well in advance. Just add a salad of mixed leaves and your meal is complete.

Making a good lasagne does require a bit of time – there are two sauces to make then the dish needs to be baked – but the results speak for themselves.

The lasagne can be made in advance to several points:

  • Make both the meat and white sauces, cover and store until ready to assemble and bake. If storing white sauce, cover with cling film pressed on to the surface of the sauce – this stops a skin forming.
  • Assemble, but do not bake, then cover and store in the fridge or freezer until ready to bake. If frozen defrost before baking.
  • Make complete dish, store in fridge or freezer until required then reheat – remember this is a fairly dense dish so will require about 30 minutes to reheat. Take out of the fridge and let stand at room temperature for 30 minutes, cover with foil and reheat in a
    preheated 180°C oven for 30-40 minutes. Remove foil and heat for 10-15 minutes longer. If the lasagne has been frozen, for best results defrost before reheating.

Lasagne

Fresh lasagne sheets could be used instead of instant. While you can use any cheese for this dish a good melting cheese works best – I used
Mainland Egmont.

On this occasion I made the lasagne in a foil tray as I was making it for someone who had helped us with some heavy lifting and required
payment by way of a lasagne!

Serves 4-6

125g instant lasagne sheets
¾ cup grated cheese
salt and freshly ground black pepper
WHITE SAUCE
50g butter
3 tbsp plain flour
1½ cups milk
pinch freshly ground nutmeg
MEAT SAUCE
2 tbsp olive oil
500g beef mince
1 medium (about 150g) onion, chopped
1 medium (about 150g) carrot, chopped
1 clove garlic, chopped
1 tbsp tomato paste
2 tsp plain flour
440g can chopped tomatoes, with their juices
1 cup beef stock
pinch dried oregano

1              To make the meat sauce, heat oil in a large heavy-based saucepan over a high heat. Brown meat in batches, removing to a bowl after each batch is browned.

2              Add onion and carrot to pan, reduce heat, cover and cook, stirring occasionally, for 10 minutes or until vegetables start to
soften. Add garlic and cook, stirring for 1 minute longer. Stir in
tomato paste and return meat to the pan. Stir in flour, then add
tomatoes, stock and oregano. Mix well to combine. Bring to
simmering, cover and simmer, stirring occasionally, for 1–1 ½ hours minutes or sauce has reduced and thickened. Season to taste with salt and pepper

3              Meanwhile, make the white sauce, melt butter in saucepan over a medium heat, whisk in flour and cook, whisking for 1-2 minutes. Slowly whisk in milk and continue whisk until sauce boils and thickens. Remove from heat, cover and set aside.

4              Preheat oven to 180°C.

5              To assemble lasagne, spread a little of the meat sauce over the base of a 15 x 20cm foil tray or baking dish. Top with a layer of lasagne noodles, then spread with about ⅓ of the white sauce, then about ¼ of the remaining meat sauce and another layer of lasagne noodles. Repeat layers, ending with a layer of noodles, spread with remaining meat sauce and scatter with cheese.

6              Cover dish with a sheet of baking paper, then wrap dish in foil and bake for 40-45 minutes or until lasagne sheets are just
tender. Remove lasagne from oven and keep covered.

7              Increase oven temperature to 220°C. Remove foil and
baking paper from lasagne, then return to oven and cook for 15 minutes longer or until top is golden and lasagne is bubbling. Let stand for 10-15 minutes before serving.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Spicy Beef Empanadas

Empanadas 001aEmpanadas are a popular Latin American street food. This crescent-shaped pastry can be fried or baked (I prefer to bake mine) and can be filled with anything from cheese to seafood, with one of the most popular fillings being spiced beef mince – sounds like something that would appeal to your average Kiwi!

The pastry for this tasty pie-like delicacy is short, flaky and delicious but best of all is easy to make and handle – just make sure it is well chilled before rolling.

Spicy Beef Empanadas

The filled, uncooked empanadas can be frozen on a baking sheet then transferred to an airtight bag. When ready to serve cook in a preheated oven at 180°C for 35-40 minutes – no need to thaw before cooking.

Makes 8 empanadas

1 free-range egg
1 tbsp milk
EMPANDADA PASTRY
2 cups plain flour
1 tbsp sugar
125g chilled butter, diced
1 free-range egg, lightly beaten
¼ cup dry white wine
1 teaspoon white vinegar
SPICY BEEF FILLING
1 medium (150g) onion, finely diced
1 tbsp vegetable oil
1 garlic clove, minced
2 tsp ground coriander
2 tsp ground cumin
½ tsp Orcona Chipotle Flake or pinch dried chilli flakes
300g beef mince
1 medium (150g) tomato, seeded and diced
¼ cup finely diced red or green capsicum
½ cup chicken stock
1 tbsp tomato paste
½ cup chopped fresh coriander
salt and freshly ground pepper

1              To make the pastry, place flour and sugar in a food processor and pulse to combine. Add butter and pulse again until mixture
resembles fine breadcrumbs.
2              Place egg, wine and vinegar in a small bowl and whisk lightly with a fork to combine. Add  egg mixture to flour and pulse until
pastry just comes together. Turn pastry onto a lightly floured
surface and knead briefly. Shape pastry into a flat disc, wrap in
plastic food wrap and refrigerate for 1 hour or until pastry is firm.
3              Meanwhile, make the filling, place onion and oil in a frying pan over a medium heat and cook, stirring occasionally, for 5 minutes or until onions start to soften. Add garlic, ground coriander, cumin and Chipotle Flake and cook, stirring, for 2-3 minutes or until fragrant.
4              Add mince, tomato and capsicum and cook, stirring and breaking up mince, for 3-4 minutes, then stir in stock and tomato paste and cook for 5 minutes longer or until stock has evaporated. Stir in fresh coriander and season to taste with salt and pepper. Set aside to cool.
5              Preheat oven to 180°C. Line a baking tray with baking paper.
6              On a lightly floured work surface roll out pastry to 3mm thick. Using a 14cm saucer as a guide cut out eight rounds – cover rounds with a damp tea towel or plastic food warp and keep covered while making empanadas. I find it easiest to roll out half the pastry at a time, keeping the other half chilled.
7            To make empanadas, working with one round at a time, place 1 heaped tbsp of mince mixture on one side of the pastry round. Fold pastry over to enclose filling, crimp the edges with a fork to seal. Place on prepared baking tray and cover with a damp tea towel or plastic food wrap. Repeat with remaining pastry rounds and
filling.
8             Place egg and milk in a small bowl and beat with a fork to combine. Brush empanadas with egg mixture.
9              Bake empanadas for 25-35 minutes or until golden.

Happy cooking and eating,

Recipe by Rachel Blackmore

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