Showing posts with label
MINCE MEALS (Can Be Interesting).
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Showing posts with label
MINCE MEALS (Can Be Interesting).
Show all posts
CHEESY MEATBALLS WITH SPAGHETTI
500g Beef Mince (or can use pork and veal)
1 Egg, lightly beaten
1 cup grated Tasty Cheese
1 Onion, finely chopped
1/4 cup chopped Basil
1 T Olive Oil
570g jar of favourite Pasta Sauce-Chunky Style
400g Dried Spaghetti
Basil Leaves,to serve.
1. Combine mince, egg, cheese, onion and basil. Season with salt and
pepper and roll into balls.
2. Heat oil in a large non-stick frying pan. Cook half the meatballs for 4-5
minutes so as not to overcrowd the pan. Remove into a dish and finish
cooking remaining balls.
3. Return the meatballs to the pan and pour over sauce. Cover, cook over
a medium heat for 20 minutes until cooked through.
4. Cook spaghetti in a large pan of boiling water, as per packet directions.
Drain and place in bowl. Spoon over meatballs and sauce.
5. Serve with basil leaves and extra cheese.
Most people have Spaghetti Bolgnese as part of the regular cooking repetoire so when I found this recipe for Bolognese Muffins I thought this was a fresh twist on an old favourite. The kids loved them and they were great in the school lunchboxes and as after school snacks.
BOLOGNESE MUFFINS
1/2 cup Olive Oil
1 small brown Onion, finely chopped
1 garlic clove, crushed
2 teasp. fresh Thyme Leaves
200g lean Beef Mince
1 T Tomato Paste
125g Cherry Tomatoes, quartered
2 T Tomato Sauce
2 cups S.R Flour, sifted
3/4 cup finely grated Parmesan
1/2 cup Milk
2 Eggs, lightly beaten
1 T finely grated Parmesan Cheese, EXTRA
1. Heat 2 teasp.oil in a medium frying pan over a medium heat. Add onion,
garlic and thyme. Cook, stirring, for 3-4 minutes or until onion has
softened. Add mince. Cook, stirring with a wooden spoon to break up
mince for 5-6 minutes or until browned.
2. Add tomato paste and cherry tomatoes. Cook, stirring for 1 minute. Stir
in tomato sauce. Bring to a simmer. Simmer for 3-5 minutes or until
tomato softens, Remove from heat. Set aside to cool completely.
3. Preheat oven to 180 degrees celsius. Grease a 12 hole, 1/3 cup capacity
muffin pan. Combine flour and parmesan in a bowl. Make a well in the
centre. Whisk milk, egg and remaining oil together in a jug. Add egg
mixture and tomato mixture to well. Stir until just combined.
4. Spoon mixture evenly between prepared holes. Sprinkle with extra
parmesan. Bake for 15-20 minutes or until golden and just firm to the
touch. Stand in pan for 5 minutes. Serve warm.
COOKING HINTS FROM VON:-
* Reheat muffins in the microwave on HIGH(100%) for 20 seconds or until
warmed.
I absolutely love this recipe, it combines the crustiness of a fresh loaf of bread together with the mouthwatering flavours of a pizza. Together these flavours combine to make a Pizza Loaf which is so delicious you may have to make two because if it's anything like at our place, everyone will be coming back for seconds.
PIZZA LOAF
1 Unsliced White Tank Loaf (cylindrical) of Bread
250g Pork and Veal Mince
125g Salami, finely chopped
2 Spring Onions, chopped
1 small Green Capsicum, chopped
440g can Pineapple Pieces, drained
2 T chopped Black Olives
1/4 cup Tomato Paste
1 T fresh Thyme Leaves
4 slices Cheddar Cheese
1. Preheat oven to 180 degrees celsius. Cut one end off loaf of bread,
reserve.Scoop out centre, leaving a 1cm layer; use the centre to make
breadcrumbs.You will need 1 cup fresh breadcrumbs for this recipe.
2. Combine the breadcrumbs in large mixing bowl with mince, salami, spring
onions, capsicum, pineapple, olives, tomato paste and thyme. Spoon into
loaf, replace end of loaf, hold in position with toothpicks.
3. Place loaf on an oven tray, cover with aluminium foil, bake for 40 minutes.
Remove foil, bake for a further 30 minutes.Lay cheese slices over top, bake
for 5 minutes, or until cheese has melted,stand 5 minutes, serve sliced.
COOKING HINTS FROM VON:-
* Can substitute the salami with bacon.
* Can substitute any mince for the pork and veal mince.
There are a lot of lasagne recipes around but I have fine tuned this one and my family absolutely loves it.Apologies too to my Mum but the kids definitely prefer my Lasagne recipe over hers(which is saying something because my Mum is a great cook).I usually double this recipe so there's plenty of leftovers for lunches and so I can cut the remainder up into individual portion sizes, wrap them up in Cling Wrap and put them in the freezer for times when I'm short on time or just too tired to cook.
VON'S BEST EVER LASAGNE
375g lasagne sheets
MEAT SAUCE:-
4 teasp. Olive Oil
2 Onions, sliced
2 cloves garlic, crushed
3 rashers bacon
500g lean Minced Beef
1 Jar Pasta Sauce
1 sml tin Champignons
1 teasp. Dried Mixed Herbs
2 teasp. white sugar
1 teasp. Salt
Freshly Ground Black Pepper
1/4 cup Tomato Paste
CHEESE SAUCE:-
60g Butter
1/2 cup Plain Flour
2 1/2 cups Milk
1 teasp.Ground Nutmeg
125g Cheddar Cheese, grated.
Pinch of Salt and Pepper.
1. Grease a 30 x 20cm lasagne dish. For the meat sauce, heat the oil in a pan
over a medium heat. Add bacon,onions and garlic and cook for 5 mins. or
until soft. Add the beef and stir until browned.
2. Add the pasta sauce, mixed herbs, sugar, salt and pepper, tomato paste
and champignons. Stir well and bring to the boil. Reduce heat to low; cover
and cook for 10 mins. Preheat oven to 200 degrees celsius.
3. For the sauce, melt the butter in a saucepan over a medium heat. Add
the flour, and stir constantly, with a wooden spoon, for 1 minute.
4. Add the milk and bring to the boil, stirring constantly.
5. Stir in the nutmeg,half the cheese, salt and pepper to taste.
6. Put a third of the meat sauce into the bottom of prepared dish.
7. Cover with a layer of lasagne sheets.
8. Spread a third of the cheese sauce over the lasagne and cover with
another layer of lasagne.
9. Continuing alternating meat sauce, lasagne and cheese sauce, finishing
with a layer of cheese sauce. Sprinkle with remaining cheese.
10. Bake for 40 mins. or until the top is golden and the sauce bubbling.
Serve with a green salad and crusty bread. Serves 4-6.
COOKING HINTS FROM VON:-
* I usually double this recipe as I have an extra large lasagne dish and also
because I freeze half of it into smaller portions so I always have a ready-
made meal handy for those times when I don't have time to cook or the
inclination to (Yes, even the best of us have those moments, especially
when school nights also include all the kids' sporting commitments). When
I double the recipe, instead of doubling the pasta sauce I use only 1 jar
and also add a tin of canned diced tomatoes (or I use whole fresh or tinned
ones and dice them up myself).
* If you haven't got champignons you can use fresh ones or even any sort of
tinned ones, whether in sauce or not.
* I usually use the crushed garlic in a jar I keep in the fridge instead of fresh,
but only because it's more convenient and less messy, although I love it
fresh.
* If I haven't got any dried mixed herbs, or I have a little more time, I cut an
assortment of mixed herbs from my herb garden which always adds an extra
bit of flavour to this meal.
* I always use the dried lasagne sheets because they keep longer and are
more affordable, but if you feel like splurging, go for the fresh.
Pizzas are well and truly a family favourite at our place...there's nothing quite like making your own pizza and the different combinations you can try can seem endless. There comes a time however where pizza seems the easy option but you just want to come up with something new and parents be honest, you're a wee bit sick of the good old 'Ham and Pineapple' option most kids ask for. This Tex-Mex Pizza is the answer to this dilemma. It not only gives a new Mexican type twist to an old favourite but with it only needing a tiny 250g mince it definitely ticks the money-saving box. The addition of kidney beans gives the pizza an added fibre boost and the addition of guacamole provides a unusual twist to the usual toppings added to pizzas.You can use the pizza base suggestions provided or do as I did and used the rectangular pizza bases I buy from Aldi and keep in the freezer. I am often fortunate enough to come across them when they're marked down to $1.29 which in that case I always grab a few as they store well in the freezer for months.
TEX-MEX PIZZA
250g lean Beef Mince
1 Onion, chopped
3 cloves Garlic, crushed
Pinch Ground Chilli Powder
2 ripe Tomatoes, chopped
2 T Tomato Paste
1/2 cup Beef Stock
1/2 cup canned Red Kidney Beans, drained and rinsed.
4 ready-made individual Pizza Bases OR 1 x 20cm Pizza Base
140g tub ready-made Pizza Sauce
A few Red Kidney Beans and fresh Parsley for garnish
GUACAMOLE:
1 ripe Avocado, stone removed, mashed
3 teasp. Lemon Juice
3 T Sour Cream
1 clove Garlic, crushed.
1. Fry mince in a non-stick pan for 4 minutes. Add onion and garlic, cook a
further 5 minutes or until meat changes colour.
2. Stir in chilli, tomatoes, tomato paste and stock. Bring to the boil, reduce heat
and simmer 15 minutes. Add kidneybeans, cook 3 minutes. Keep warm.
3. Spread pizza bases with sauce. Place on a greased oven tray. Bake as
directed on packet or until golden. Remove from oven. Spoon the meat
sauce over the base.
4. Guacamole: Combine the mashed avocado, lemon juice, sour cream and
garlic. Mix well.
5. Top with guacamole. Garnish with a few kidneybeans and fresh parsley.
Serve immediately. Serves 4.
Mince, being one of the cheaper options when on a budget often gets relegated to staples such as Spaghetti Bolognaise and Meatballs, but I have made it my mission to try and find mince recipes that aren't boring, that are full of taste and most importantly enjoyed by the whole family. Despite the 'spicy' in the title of this Spicy Burrito Bake, it isn't too spicy that the kids won't eat it, in fact this recipe is one my children often request. My kids are big fans of burritos so this recipe gives a new twist to an old favourite.
The beauty of this recipe too is that the meat sauce can be made a day ahead or even just earlier in the day meaning that after layering the burritos, meat sauce and cheese, you can simply pop it in the oven and dinner can be be on the table within half hour.
SPICY BURRITO BAKE
1 T Oil
1 Onion, finely chopped
1 clove Garlic, crushed
750g Beef Mince
1/2 Pkt Taco seasoning Mix
425g can chopped Tomatoes
1 cup Water
1/3 cup Tomato Paste
310g can Corn Kernels, drained
310g Kidney Beans, drained
Pk 6 Tortillas
2 cups grated Tasty Cheese
1. Heat oil in large pan, add onion and garlic; stir until onion is just soft.
2. Add mince; stir over heat until browned. Stir in taco mix, tomatoes, water
and tomato paste. Bring to the boil and reduce heat, simmering uncovered
for 15-20 minutes or until mixture has thickened.
3. Add corn and beans; simmer a further 2 minutes.
4. Arrange a layer of burritos over the base of a large ovenproof dish, top with
a third of the meat mixture and a third of the cheese. Repeat layers twice
more.
5. Bake at 180 degrees celsius for about 20 minutes or until cheese is
melted and lightly browned. Serve sliced with guacamole. Serves 8.
This recipe puts all those boring rissoles to shame with the flavours that make this recipe one we make often at our place. The gravy that is included in this recipe is definitely more-ish whilst the Cabbage Mash gives a modern twist to the traditional mashed potato. Together, the Beef and Bacon Rissoles with Gravy and Cabbage Mash provide a tasty, affordable meal that your family too will love.
BEEF AND BACON RISSOLES WITH
GRAVY AND CABBAGE MASH
2 Bacon rashers, chopped finely
500g Beef Mince
1 cup stale Breadcrumbs
1 Egg
3 Shallots, chopped finely
1/4 cup coarsely chopped fresh flat-leaf Parsley
1 T Worcestershire sauce
2 T Barbecue sauce
1 T Vegetable Oil
1 T Dijon Mustard
2 cups Beef Stock
1 1/2 T Cornflour
2 T Water
CABBAGE MASH:-
1 KG Sebago Potatoes, peeled and chopped
1/4 cup Cream or Milk
30g Butter, chopped
200g finely shredded Savoy Cabbage
2 Shallots, chopped finely.
1. Cook bacon in a large non-stick frying pan over medium-high heat until
crisp. Remove from heat.
2. Using your hands, combine bacon, beef, breadcrumbs, egg, shallots, parsley,
worcestershire sauce and half the barbecue sauce: mix well. shape mixture
into 8 rissoles.
CABBAGE MASH:-
3. Boil, steam or microwave potato until tender; drain. Return potato to pan
and mash with cream or milk and butter until smooth. Stir in cabbage and
shallots.
4. Heat oil in the same non-stick pan over medium heat. Cook rissoles until
browned on both sides and cooked through. Remove from pan, cover to
keep warm.
5. Drain any excess oil from pan, add mustard, stock and remaining barbecue
sauce; bring to the boil. Stir in combined cornflour and water, cook,
stirring, until gravy boils and thickens.
6. Serve rissoles with gravy, Cabbage Mash and steamed greens if desired.
Yum, yum, yum...this just about sums up what I thought about this dish.The simplicity of this recipe will suit anyone who wants a really quick meal with only a few ingredients. As simple as this recipe is, it is overloaded with taste and will appeal to both adults and children alike.
1 kg lean Beef Mince
1 Pkt French Onion Soup Mix (salt-reduced)
420g can Condensed Cream of Mushroom Soup
3/4 cup Tasty Cheese, grated
500g Frozen Potato Gems
1. Preheat oven to 180 degrees celsius. Heat a little oil in a large frypan over
medium heat. Brown mince for 6-8 mins. Stir in dry French Onion Soup mix.
Remove from heat.
2. Spread the mince evenly in the base of a 30 x 20cm ovenproof casserole
dish. Pour mushroom soup over mince, sprinkle with cheese. Top with
frozen potato gems.
3. Bake in oven for 35-40 mins. Let stand for 5 mins. and serve with seasonal
vegies or mixed salad if desired.
COOKING HINTS FROM VON:-
* For a variation on this recipe you could substitute the Mushroom Soup with
Chicken.
SURPRISE MINCE PARCELS
600g Lean Beef Mince
1 Beef Stock Cube, crumbled
3 Shallots, finely chopped
1 teasp. Mixed Herbs
1 clove Garlic, crushed
2 teasp. Soy Sauce
4 eggs, boiled till firm, shelled
2 sheets, ready-rolled puff pastry
1 Egg, lightly beaten
1. Preheat oven to 220 degrees celsius. Combine first 7 ingredients.
Divide into 4 equal portions. Place an egg into the centre of each
mince portion. Mould meat around egg.
2. Cut each sheet of pastry into 2. Place an egg and meat portion into the
centre of each. Fold ends of pastry over meat. Brush joins with lightly
beaten egg. With a sharp knife, make 3 incisions on top of each pastry
parcel. Glaze complete parcel with beaten egg.
3. Place parcels onto a greased oven tray, cook at 220 degrees celsius for 10
mins. then at 180 degrees for 15 mins.
VON'S HINTS
* Use reduced-fat puff pastry to reduce the fat content of this recipe.
* To reduce your grocery bills, it is worth investing some time and money into
establishing a basic herb garden. Herb gardens don't take a lot of room,
most of my herbs are in pots on my balcony and in my front window box.
I grow rosemary, thyme, Italian Parsley, Common Parsley, Chives, Sweet
Basil, Marjoram, Sage & Mint.
Because a lot of my recipes call for shallots, one day I planted a bunch
which I'd bought from the shop but which I hadn't had a chance to use
and they had subsequently wilted. This one bunch, once planted has grown
into a good supply for my cooking and I haven't had to buy any since.
I am very proud of my little herb garden especially because I am definitely
not a 'green thumb'.
Having my own herb garden has saved me so much money, not only because
I no longer have to buy them but has also reduced wastage as I only cut
what I need, when I need it. Using freshly cut herbs, I think, really gives the
added benefit of freshness to my cooking which is harder to get by using dried
herbs.
I actually made this for the kids last night before we went to watch the Jets game at Ausgrid Stadium. It is such a quick and filling meal, and with the inclusion of corn chips, what child, or adult for that matter wouldn't love it, except I've found, those that don't like corn chips.
BEEF NACHOS
1 large Onion, finely chopped
500g beef Mince
300g Kidney Beans, drained
1Pkt Taco Mix
2T Tomato Paste
1/4 cup Water
1 large pkt Corn Chips
1 cup grated Cheese
1. Preheat oven to 200 degrees celsius. Spray fry-pan with cooking spray and
have pan at medium heat. Cook onion for 2 mins. or until soft.
2. Add mince. Cook, stirring with wooden spoon for 5 mins. or until
browned. Add kidney beans, taco mix, tomato paste & water. Reduce
heat to medium-low and simmer 4-5 mins. or until thick.
3. Arrange half the corn chips on a heatproof plate, top with mince then
sprinkle the remainder of corn chips on top. Sprinkle with cheese.
4. Bake for 10-15 mins. or until cheese has melted.
VON'S HINTS:-
* Tomato Salsa, mashed Avocado and Sour Cream are all tasty options to serve
with Nachos.
* Though beef mince is the kid's favourite for this recipe I just use whatever
mince is in the freezer, whether that be chicken, pork or veal.
* I prefer to add the kidney beans so the kids are getting the added fibre, but
if I make this when they have friends over who don't like them I just leave
them out.
* I also like to add a few teaspoons of minced garlic to the onions while
they're cooking, but this is a personal preference. I add garlic to most
meals in this house, unbeknownst to my youngest son who declared the
other day that he didn't like garlic. I laughed and said to him, " That's
funny, I add garlic to most of your meals and have been doing so since you
were little so I beg to differ that you don't like garlic".
* If we have a full house I usually double this recipe and make it in my big
lasagne dish.
* For a slightly different taste if you're making this recipe often there is
subtle differences across the different brands of taco mixes and there are
also Burrito Mixes you can use. Different families will prefer different brands
so experiment and see which you prefer.
When the kids started complaining "Oh no, not spaghetti bolognaise again", with the price of meat being so expensive and mince being the truly most affordable option for my meager budget I knew I really had to start experimenting with different recipes to keep them interested. As any parent knows, there's nothing more frustrating than putting in the time making a meal only to have the kids not want to eat it. If kids love something mealtimes aren't battlefields they chow down life is simpler. With this criteria for my recipes I was very happy to find that the kids loved my 'Swedish Meatballs'...so here it is. I hope other's find that their children love this recipe just as much as mine did.
SWEDISH MEATBALLS......Serves 6.
2 Slices White Bread, torn into pieces
2/3 cup Milk
1 small Onion, finely chopped
500g Pork Mince
500g Beef Mince
1 Egg
1/4 teasp. each of Ground Allspice and Nutmeg
1/4 cup Plain Flour
3 cups prepared strong Beef Stock
1/3 cup light cooking cream
1. Place bread and milk into the bowl of a food processor and stand for 10mins.
2. Heat a large non-stick frying pan over Medium-High heat and spray with
rice-bran oil(or any spray). Add chopped onion and cook, stirring for 6-8mins
or until soft.
3. Add onion, mince, egg, spices and 1 teasp. each of salt and pepper to the
food processor. Pulse a few times to combine.
4. Using hands, shape mince into walnut-sized balls.
5. Reheat pan and add 1-2 T rice-bran oil(or other). Cook meatballs in batches
until golden and cooked through, about 6-8mins per batch.Remove meatballs
and set aside.
6. Reduce heat in pan, add flour to frying pan. Whisk to a paste, about 1-
2mins. Gradually add the beef stock and whisk until sauce begins to thicken.
Add the cream and simmer for 1-2mins.
7. Return the meatballs to the pan and allow to reheat. Season with salt and
pepper. Serve with fettuccine or with potatoes.
