2 PAS­SATA MEAT­BALLS

PREP + COOK TIME 35 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Weekday Basic -

Shape 1½ ta­ble­spoons of Ba­sic Mince (recipe on page 93) into balls. Heat 1 ta­ble­spoon olive oil in a large deep fry­ing pan; cook balls, in batches, for 5 min­utes or un­til browned. Re­move from pan. Add 700g bot­tle tomato pas­sata and 1 cup chicken stock to pan; bring to the boil. Re­turn the meat­balls to pan. Re­duce heat; sim­mer for 5 min­utes or un­til cooked. Serve with parme­san and basil leaves.

3 KOFTA WITH YO­GHURT

PREP + COOK TIME 40 MIN­UTES SERVES 4 Make a half quan­tity of Ba­sic

Mince (recipe on page 93), adding 1 ta­ble­spoon ground cumin, 2 tea­spoons ground all­spice and 1 ta­ble­spoon chopped fresh mint. Di­vide mix into 18 por­tions and mould around skew­ers. Cook kofta, in batches, on a heated oiled grill plate or bar­be­cue for 6 min­utes or un­til cooked through. Serve with pita, yo­ghurt, le­mon wedges and ex­tra mint sprigs.

4 CHEESY HAMBURGERS

PREP + COOK TIME 35 MIN­UTES (+ REFRIGERATION) SERVES 4 Shape Ba­sic Mince (recipe on page 93) into 6 patties. Re­frig­er­ate for 15 min­utes. Cook patties in an oiled fry­ing pan or bar­be­cue plate over medium-high heat for 5 min­utes each side or un­til cooked through. Halve and toast 4 burger buns. Sand­wich buns with may­on­naise, let­tuce, sliced tomato, a patty and sliced ched­dar. Serve with gherkins.

4 CHEESY HAMBURGERS

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