MINCE IS THE FOUNDATION OF QUICK, TASTY MEALS THE WORLD OVER. @hayden_quinn@h d i @ @hayden_quinnh d i
500g lamb mince 2½ tsp each ground cumin and ground coriander ½ tsp each ground chilli and sumac 1 egg, lightly beaten ¼ cup (25g) dried breadcrumbs parsley and mint 2 tbs olive oil Pita bread and lemon wedges, to serve Tahini sauce ¼ cup (60ml) tahini 1 tbs olive oil ½ tsp sumac Tomato salad 200g mixed cherry tomatoes, halved 1 Lebanese cucumber, sliced ½ cup (60g) green pitted olives, halved 2 shallots, thinly sliced 2 tbs each red wine vinegar and olive oil
12 prosciutto, slices 24 sage leaves, 12 whole and remainder 2 tbs rice bran oil 3 cloves garlic, crushed 2 tsp fennel seeds 500g beef mince 1 cup (75g) dried breadcrumbs 2 tbs Worcestershire sauce 1 tbs wholegrain mustard baguette, to serve Preheat oven to 190°C. Grease a 2-litre loaf tin and line it with prosciutto, allowing slices to overhang and tucking 1 whole leaf of sage under each slice where it overlaps with the next. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic and fry for 5 minutes or until softened. Add fennel seeds, chilli and chopped sage and cook for 1 minute or until fragrant. Cool completely, then combine with mince, breadcrumbs, egg, Worcestershire sauce and mustard and fold overhanging prosciutto over the top. Bake for 45-55 minutes until juices run clear when a skewer is inserted in the centre. Remove meatloaf from oven and increase oven to 220°C. Cool the meatloaf in the tin for 5 minutes, then remove and place top-side up on a wire rack set over a lined baking tray. Brush top and sides of meatloaf with maple syrup and roast for a further 5 minutes or until prosciutto is crisp. Rest for 15 minutes. Cut meatloaf into thick slices and serve with pickles, mustard, salad leaves and baguette. 375g fresh wheat noodles 2 tsp sesame oil (or cider vinegar) 2 tbs peanut oil 3 garlic cloves, crushed 1 tsp Sichuan peppercorns (from Asian 2 tbs hoisin sauce 2 tbs Chinese rice wine (Shaoxing) Chopped roasted peanuts, garlic chives, red chilli and spring onion, to serve Cook noodles in a large saucepan of boiling water according to packet instructions, then drain, reserving
Return to the pan, add sesame oil and toss to coat. Combine stock, soy sauce, vinegar, peanut butter and sambal oelek (if using) in a bowl. Heat peanut oil in a wok or large frying pan over high heat, add ginger and garlic and cook, stirring constantly, for 1 minute or until fragrant. Add mince and Sichuan pepper and cook, breaking up with a wooden spoon, for 7 minutes or until well browned. Deglaze pan with hoisin and wine, stirring to combine. Reduce heat to low, add stock mixture and simmer for 2 minutes. Add noodles and reserved water and stir to combine. Serve topped with peanuts, chives, chilli and spring onion.