Home' Advocate Communications : Fiordland Advocate 4 April 2012 Contents WHAT’S COOKING
Page 14 | 4 April, 2012
1-2 chillies, seeded and diced
1⁄2 teaspoon finely grated kaffir or
plain lime rind
1 small bunch each: coriander,
basil, mint, finely chopped
freshly ground black pepper to taste
400g minced pork
1 tablespoon rice bran oil
Combine the spices and herbs in a
mini blender or pestle and mortar
and mix until finely chopped.
Combine with the pork.
Shape into small balls.
Heat the oil in a heavy frying
pan on medium heat. Sauté the
balls until golden on all sides
and cooked through, about 10
minutes. Drain on paper towels.
Great served with a dipping sauce
prepared from 4 tablespoons
of sweet chilli sauce and 2
tablespoons of fish sauce.
Fragrant pork balls
At the Governor’s Ball that followed
the recent Academy Awards, mince
received its own moment of fame.
Chef Wolfgang Puck realised that
the nibbles needed to be easy to
eat, especially if you had a golden statute in one hand. So he created
an Asian-flavoured chicken mince stir-fry and served it in crisp lettuce
cups – perfect to eat using one hand.
Mince is the most popular ‘cut’ of meat sold. It makes quick economical
meals for the family but can be dressed up to suit any occasion. Mince
is versatile. It can be pan-fried, stir-fried, baked as meatloaves, stewed,
casseroled, grilled as patties and barbecued on skewers.
Many countries have their own traditional mince dishes. Middle Eastern
recipes often use minced lamb or beef served in pocket bread. The
Greeks enjoy moussaka. The Italians combine minced beef with tomato
paste, tomato purée, garlic and herbs to make rich meat sauces for
their pastas. The Americans of course relish it in burgers.
To make mince healthier, cook it in as little oil as possible and
incorporate vegetables where practical. If it appears a little fatty, before
using it in a recipe, place the mince in a saucepan and add a cup
of water. Bring to the boil to melt the fat, then drain through a sieve.
Continue to use the mince in the recipe as required.
Always cook mince within 24 hours of purchase. Or wrap well and deep
freeze for up to three months.
This week I have chosen some simple, delicious ethnic recipes that
even the teenagers might like to cook.
Mince your way
2 medium onions, thinly sliced
500g lean minced beef
salt and pepper to taste
1 teaspoon each: butter, oil
4 breakfast muffins or sough dough
3⁄4 cup cream
1 teaspoon Worcestershire sauce
Slice the onions and stand in icy
Combine the beef with the salt
and pepper. Shape into 8 patties
about 2cm thick. Melt the butter
and oil together in a heavy pan.
Sauté the patties for about 3-4
minutes each side.
Meanwhile, toast and butter the
split muffins or sough dough
Drain the onions and place on top
of the muffins. Remove the patties
to a warm place. Drain any fat
from the pan. Add the cream and
Worcestershire sauce. Simmer
until slightly thickened. Place the
patties on top of the onion and
spoon the sauce over.
Danish open sandwich
Patties: 400g minced chicken
1 small onion, diced
1⁄4 cup fresh breadcrumbs
1 Granny Smith apple, peeled,
cored and grated
2 teaspoons each: thyme
leaves, chopped mint leaves,
salt and pepper to taste
1 small egg, lightly beaten
Buns n’ Fillings: 2 teaspoons
4 burger buns
1 tablespoon honey
4 tablespoons Dijon mustard
2 cups wild rocket or baby salad
Combine all the ingredients for
the patties and mix very well.
Form into 4 patties about the
same diameter as the burger
buns. Chill until ready to cook.
Brush the patties with oil. Pan-fry
for about 6 minutes each side,
Split the buns and lightly toast.
Combine the honey and mustard.
Spread over the inside of the
buns. Top the bases with the
salad greens then the patties.
Cover with the bun tops.
Chicken and apple burgers
3 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, crushed
500g lean minced lamb
400g can crushed tomatoes
1⁄2 teaspoon ground cinnamon
1 cup red wine
1⁄4 cup finely chopped parsley
freshly ground black pepper to
Topping: 2 eggs, beaten
2 cups plain yoghurt
3⁄4 cup grated tasty cheese
1 cup fresh breadcrumbs
2 tablespoons grated
Slice the eggplant into 5mm
pieces and sprinkle with salt.
Stand for 30 minutes then pat
dry with a paper towel. Heat
2 tablespoons of the oil in a
non-stick frying pan. Sauté the
eggplant until brown on both
sides. Place to one side.
Fry the onions in the remaining
oil, until golden. Add the garlic and
cook for 1 minute. Stir in the lamb
cooking until well coloured. Pour
in the tomatoes, cinnamon, wine,
parsley and pepper. Cook for 1
minute and remove from the heat.
Preheat the oven to 180°C.
Lightly grease a 20cm x 30cm
Cover the base of the dish with
eggplant slices. Spread with
half the meat, another layer of
eggplant then the remaining
meat. Top with a final layer of
To make the topping, combine the
eggs, yoghurt and cheese. Spoon
over the eggplant. Sprinkle with
the breadcrumbs, dot with butter
and sprinkle with parmesan. (This
can be covered and refrigerated
for up to 6 hours, if required.
Return to room temperature
Bake at 180°C for 11⁄4 hours. To
serve, cut into 6 squares.
This Thai-influenced recipe can be served with rice as a main or as a nibble with chilli sauce as a dip.
This version of the Greek favourite has a tangy yoghurt topping. Great dinner party fare.
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