KOREAN-STYLE KEEMA

“Keema, meaning ‘mince’, has become synonymous with many south-Asian spiced dishes made with mince (often lamb). I enjoy this Korean variation. You could use sriracha sauce instead of gochujang paste.”

Serves 4

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 20 minutes

Woolworths pork mince 500 g canola oil 2T medium onion 1, very finely chopped baby cabbages 2, finely shredded frozen peas 150 g weak chicken stock 1 cup cornflour 1 T, mixed with 2 T water spring onions 100 g, thinly sliced fresh coriander 20 g, torn jasmine rice, for serving free-range eggs 4, fried, for serving (optional)

For the marinade, mix: Woolworths gochujang paste 4T soya sauce 2–3 T mirin or dry sherry 2T honey 1–2 T garlic 1 clove, grated

1 Mix the mince with the marinade and allow to stand for 20 minutes. 2 Heat the oil in a suitable non-stick pan. Add the onion and cook very gently until very soft and pale golden. Add the mince and stirfry for 5–7 minutes, until just cooked.

3 Add the vegetables and soften for about 5 minutes. Stir in the stock and simmer, covered, for a few minutes until just tender. 4 Gradually stir in the cornflour and until slightly thickened. Check the seasoning. Sprinkle with spring onion and coriander and serve with jasmine rice. If you like, top each serving with a fried egg. DAIRY-FREE

WINE: Woolworths Terra del

Capo Sangiovese