MIGHTY MINCE

MINCE IS THE FOUN­DA­TION OF QUICK, TASTY MEALS THE WORLD OVER. @hay­den_quinn@h d i @ @hay­den_quinnh d i

Sunday Herald Sun - Stellar - - On Sunday -

SERVES 4

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.

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