new ways with MINCE

donna hay - - IN SEASON - ONION -

veal and fen­nel meat­balls with white beans and cavolo nero

¼ cup (60ml) ex­tra vir­gin olive oil 1 leek, white part only, thinly sliced 2 cloves gar­lic, crushed 1 tea­spoon fen­nel seeds sea salt and cracked black pep­per ¾ cup (50g) sour­dough bread­crumbs 2 cups (500ml) unsweet­ened al­mond milk 500g veal mince ¼ cup (20g) finely grated pecorino, plus ex­tra to serve 400g can white (can­nellini) beans, rinsed and drained 1 small bunch cavolo nero (Tus­can kale), blanched, to serve

Heat 1 ta­ble­spoon of the oil in a large shal­low saucepan over medium heat. Add the leek, gar­lic, fen­nel seeds, salt and pep­per and cook, stir­ring oc­ca­sion­ally, for 4 min­utes or un­til soft.

While the leek mix­ture is cook­ing, place the bread­crumbs in a large bowl, pour over ¼ cup (60ml) of the al­mond milk and set aside for 5 min­utes to soak.

Add the leek mix­ture, veal mince and pecorino to the bread­crumb mix­ture and mix well to com­bine. Roll tea­spoon­fuls of the mix­ture into meat­balls. Wipe the pan clean with pa­per towel and heat the re­main­ing oil. Add the meat­balls and cook, turn­ing oc­ca­sion­ally, for 4 min­utes. Add the white beans and re­main­ing al­mond milk and bring to a sim­mer. Cook for 10 min­utes or un­til slightly re­duced and meat­balls are golden and cooked through. Serve with the cavolo nero and sprin­kle with the ex­tra pecorino. Serves 4–6.

turk­ish lamb and su­mac dumplings with burnt but­ter and pine nuts

1 ta­ble­spoon ex­tra vir­gin olive oil 1 red onion, grated 2 tea­spoons su­mac, plus ex­tra to serve 1 tea­spoon dried mint leaves 1 tea­spoon finely grated lemon rind 500g lamb mince 1 egg 2 ta­ble­spoons finely chopped flat-leaf pars­ley leaves sea salt and cracked black pep­per 25 square Shang­hai won­ton wrap­pers 50g un­salted but­ter, chopped ¹⁄³ cup (50g) pine nuts, toasted 1 cup (280g) nat­u­ral Greek-style (thick) yo­ghurt red-vein sor­rel leaves, to serve

Heat the oil in a large non-stick fry­ing pan over medium heat. Add the onion and cook for 4 min­utes or un­til soft. Place in a large bowl with the su­mac, mint, lemon rind, lamb mince, egg, pars­ley, salt and pep­per and mix well to com­bine.

Place a won­ton wrap­per on a clean sur­face and place 1 ta­ble­spoon of the mince mix­ture in the cen­tre. Brush the edge with wa­ter and pinch the sides to­gether to seal. Re­peat with the re­main­ing wrap­pers and mix­ture. Place the dumplings, in batches, in a steamer lined with non-stick bak­ing pa­per. Place over a wok or large fry­ing pan filled with sim­mer­ing wa­ter and steam for 6 min­utes.

While the dumplings are cook­ing, place a small saucepan over high heat. Add the but­ter and pine nuts and cook for 4 min­utes or un­til nut brown. Spoon the yo­ghurt onto plates and top with the dumplings. Spoon over the burnt but­ter and pine nuts, top with sor­rel and sprin­kle with the ex­tra su­mac to serve. Makes 25.

crispy egg and noo­dle omelettes with chilli chicken

500g chicken mince 2 cloves gar­lic, crushed 1 ta­ble­spoon grated ginger 2 ta­ble­spoons white (gran­u­lated) sugar 1 ta­ble­spoon fish sauce ¹⁄³ cup (80ml) veg­etable oil 100g thin rice noo­dles 8 eggs, lightly beaten chilli oil, mi­cro (baby) pur­ple basil and mi­cro (baby) pur­ple radish, to serve

Place the chicken mince, gar­lic, ginger, sugar and fish sauce in a large bowl and mix well to com­bine. Set aside.

Heat 2 ta­ble­spoons of the veg­etable oil in large non-stick fry­ing pan over high heat un­til smok­ing. Add the mince mix­ture and cook, break­ing up any lumps with the back of a spoon, for 15 min­utes or un­til crispy. Set aside and keep warm.

While the mince is cook­ing, place the noo­dles in a medium bowl and cover with boil­ing wa­ter. Set aside for 5 min­utes to soften.

Wipe the pan clean with pa­per towel. Heat 1 ta­ble­spoon of the veg­etable oil over high heat. Add half the noo­dles and half the egg and swirl to coat the pan. Cook for 4 min­utes or un­til crisp. Turn out and re­peat with the re­main­ing oil, noo­dles and egg. Fold each omelette in half and top with the mince, chilli oil, basil and radish to serve. Serves 4.

beef and porcini mush­rooms with po­lenta bake

3½ cups (875g) milk 1 cup (170g) po­lenta 1 cup (80g) finely grated parme­san sea salt and cracked black pep­per ½ cup (20g) dried porcini mush­rooms ½ cup (125ml) boil­ing wa­ter 2 ta­ble­spoons ex­tra vir­gin olive oil 1 brown onion, grated 500g beef mince 2 bay leaves 400g can chopped toma­toes 100g moz­zarella, sliced

Place the milk in a medium saucepan over medium heat and bring to the boil. Add the po­lenta in a steady stream and whisk for 2 min­utes or un­til thick­ened. Add the parme­san and salt and mix to com­bine. Spread the po­lenta onto a 20cm x 30cm tray lined with non-stick bak­ing pa­per and spread to 1cm thick. Re­frig­er­ate for 10 min­utes or un­til set.

Place the mush­rooms and boil­ing wa­ter in a jug and set aside for 5 min­utes to soak. Heat the oil in a 1.5-litre-ca­pac­ity heavy-based oven­proof shal­low saucepan over high heat. Add the onion, salt and pep­per and cook for 4 min­utes or un­til soft. Add the mince and bay leaves and cook, break­ing up the mince with the back of a spoon, for 4 min­utes. Add the mush­rooms, soak­ing liq­uid and to­mato. Bring to a sim­mer and cook for 15 min­utes or un­til re­duced. Dis­card the bay leaves.

Us­ing a 6cm round metal cut­ter, cut the po­lenta into 16 pieces. Layer over the top of the beef mix­ture and top with the moz­zarella. Pre­heat the grill (broiler) to high and cook for 4–6 min­utes or un­til golden and bub­bling. Sprin­kle with pep­per to serve. Serves 4–6.

cheat’s pork and chi­nese cab­bage dim sum

¼ cup (60ml) veg­etable oil 4 cups (320g) finely shred­ded wom­bok (Chi­nese cab­bage) 3 cloves gar­lic, crushed 1 tea­spoon grated ginger 500g pork mince 150g can wa­ter chest­nuts, drained and finely chopped 2 green onions (scal­lions), thinly sliced 2 eggs 2 ta­ble­spoons oys­ter sauce sea salt and cracked black pep­per 16 square Shang­hai won­ton wrap­pers black sesame seeds mi­cro (baby) pur­ple shiso leaves, to serve 1 ta­ble­spoon chopped chives, to serve chilli oil, to serve (op­tional)

Heat 1 ta­ble­spoon of the oil in a large heavy-based fry­ing pan over medium heat. Add the cab­bage, gar­lic and ginger and cook for 6 min­utes or un­til soft. Place in a large bowl with the mince, ch­est­nut, onion, egg, oys­ter sauce, salt and pep­per and mix well to com­bine. Roll into 16 large balls.

Place a won­ton wrap­per on a clean sur­face and place 1 meat­ball in the cen­tre. Brush the edge with wa­ter and pinch the sides to­gether to se­cure. Re­peat with the re­main­ing wrap­pers and meat­balls. Sprin­kle with the sesame seeds. Place half the dumplings in a steamer lined with non-stick bak­ing pa­per. Place over a wok or large fry­ing pan filled with sim­mer­ing wa­ter and steam for 6 min­utes. Re­peat with the re­main­ing dumplings. Top with the shiso, chives and chilli oil (if us­ing) to serve. Makes 16.

harissa and smoked pa­prika beef mince flat­bread

500g beef mince 1 ta­ble­spoon harissa paste 1 ta­ble­spoon smoked pa­prika 1 red onion, grated sea salt and cracked black pep­per 2 ta­ble­spoons ex­tra vir­gin olive oil 2 cloves gar­lic, thinly sliced 1 large round Turk­ish bread nigella seeds, to serve store-bought hum­mus, to serve (op­tional)

char­grilled cap­sicum sauce

½ cup (125g) store-bought char­grilled cap­sicum 400g can chopped toma­toes 1 tea­spoon caster (su­perfine) sugar 1 clove gar­lic, crushed 1 ta­ble­spoon ex­tra vir­gin olive oil

To make the char­grilled cap­sicum sauce, place the cap­sicum, to­mato, sugar, gar­lic, salt and pep­per in a small food pro­ces­sor and process un­til finely chopped. Heat the oil in a small fry­ing pan over medium heat and add the cap­sicum mix­ture. Cook for 10 min­utes or un­til slightly re­duced. Set aside.

Place the mince, harissa, pa­prika, onion, salt and pep­per in a large bowl and mix to com­bine. Set aside.

Heat the oil in a large non-stick fry­ing pan over high heat. Add the gar­lic and cook for 30 sec­onds or un­til golden. Re­move with a slot­ted spoon and set aside.

Add the mince mix­ture and cook, break­ing it up with the back of a spoon, for 8–10 min­utes or un­til golden and crispy. Spread the char­grilled cap­sicum sauce over the bread. Top with the mince, gar­lic and nigella seeds and serve with the hum­mus (if us­ing). Serves 4.

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