1 kg beef mince
1 medium onion, finely chopped
2 b...1 kg beef mince
1 medium onion, finely chopped
2 button mushrooms, finely chopped
˝ cup grated cheese
˝ cup grated carrot
2 teaspoons Italian herbs
1 teaspoon crushed garlic
Dash BBQ sauce
Dash Worcestershire sauce
1 egg
2 tablespoons olive oil
1. Place the beef mince, onion, Parmesan, parsley ... 1. Place the beef mince, onion, Parmesan, parsley and a little salt and pepper in a large bowl. Tear the bread into small pieces, place in a bowl, and pour over the milk and olive oil. Set aside until bread absorbs most of the liquid. Mix with a fork.
2. Add the bread mix to the mince. Using your hand bring the mixture together and knead lightly until combined.
3. Shape mixture into about 20 small rissoles. Add enough oil to a medium-sized, heavy based frypan to come one-third of the way up the side of the pan. Heat the oil over a moderately-high heat.
4. Cook the rissoles in batches over a medium-high heat, until golden and cooked through. Drain on absorbent paper. Allow the oil to reheat between batches. Serve rissoles with tomato, cucumber and potato chips.
500g spelt or wholemeal pasta
600g lean beef fill...500g spelt or wholemeal pasta
600g lean beef fillet, cut into strips
2 medium onions, sliced
2 cloves garlic, chopped
500g mushrooms, sliced
˝ cup (125ml) white wine
1 teaspoon smoked paprika
1 cup (250ml) vegetable stock
˝ cup (125ml) skim evaporated milk
Fresh parsley, chopped
1. In a large pot of salted boiling water, cook pa...1. In a large pot of salted boiling water, cook pasta until al dente.
2. While pasta is cooking, brown beef over a high heat in a non-stick pan sprayed with a little olive oil. Set aside.
3. In the same pan, sauté onion and garlic with a little water or stock until soft, then add mushrooms, followed by wine, paprika, stock and evaporated milk. Cook for another few minutes then add beef and parsley and warm through. Serve with pasta.
4 skinless, boneless, chicken breasts (about 1 1/2...4 skinless, boneless, chicken breasts (about 1 1/2 to 1 3/4 pounds total), cut into 1-inch cubes
Peanut oil (about 3/4 cup, can substitute other vegetable oil)
Chili Powder (about 3 Tbsp)
Tamari (about 1/2 cup) (if you don't have access to tamari you can substitute soy sauce, use Wheat-free tamari or soy sauce if you need to cook gluten-free)
Honey (about 1/2 cup)
2 cups raw cashews
Salt
3 cups roughly chopped onions (about 2 medium large onions)
3 cups roughly chopped mushrooms
1-2 teaspoons minced fresh ginger
1/4 cup chopped green onion greens
1 Marinate the chicken. Place the cubed chicken in...1 Marinate the chicken. Place the cubed chicken in a medium bowl. Add the oil. Add the tamari until the marinade turns dark brown (about 2 Tbsp per breast). Sprinkle the chili powder over the chicken pieces while stirring, so that each piece of chicken gets well coated with the chili powder and marinade. Stir in the honey, about 2 tablespoons for each breast. Add chopped ginger if using. Marinate for 1/2 hour to several hours, the longer the better.
2 Place cashews in a saucepan, cover with water, add a teaspoon of salt. Bring the water to a boil and simmer until the cashews are soft, a couple of minutes (the water will get foamy). Remove from the heat, strain and set aside.
3 Heat a large skillet on medium high heat. Working in batches if needed so you don't crowd the pan, use tongs to remove the chicken pieces from the marinade and place them in the pan, reserving the extra marinade. Sauté the chicken pieces until just cooked through, remove from the pan and set aside. Place any extra marinade back in the pan and simmer for several minutes (to kill any bacteria). Pour off all but 1 Tbsp of the marinade into a separate bowl and reserve.
4 In the same pan, sauté the onions on medium high to high heat for several minutes. Add mushrooms and continue to sauté until onions are translucent and mushrooms are cooked, several minutes more. Add some reserved marinade to the pan if necessary.
5 Combine chicken, mushrooms, onions, with the cashews. Stir in onion greens (if using) right before serving. Serve over rice.
1 lb. minced meat, with some fats
1-1/2 tbsp fish ... 1 lb. minced meat, with some fats
1-1/2 tbsp fish sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp cooking wine
1/2 cup sugar
Put minced meat in a big bowl. Add in the seasonin...Put minced meat in a big bowl. Add in the seasoning. Use Chopsticks and stir in one direction until minced meat becomes gluey.
Put some gluey minced meat on a *parchment paper. Cover with a big cling wrap (I think plastic sheet is better) and use a roller to roll the minced meat to 2mm thick. (*Do not use aluminum foil as it will stick!)
Put the parchment paper with minced meat, on a baking tray.
Bake in preheated oven at 125 degree Celsius for 20 minutes. **After that, increase the temperature to 180 degree Celsius and bake for about 20-30 minutes. Keep a close watch, as it burns easily at this stage.
1 tbs olive oil
2 large chopped onions
3 large gar...1 tbs olive oil
2 large chopped onions
3 large garlic cloves, crushed
100g chopped pancetta
1kg beef mince
2 cups beef stock
1 cup red wine
3 x 400g cans diced tomatoes
1/4 cup tomato paste
500g spaghetti
Heat olive oil in a saucepan over a medium heat a...
Heat olive oil in a saucepan over a medium heat and cook onions, garlic and pancetta for 4-5 minutes. Increase heat to high, gradually add mince and cook until well browned.
Add beef stock, red wine, diced tomatoes and tomato paste. Bring to the boil, then reduce the heat to low and simmer partially covered for 1 1/2 hours, stirring occasionally. Season with salt and pepper.
Cook spaghetti in boiling, salted water until al dente. Drain. Serve half the bolognaise with the pasta and freeze the remaining sauce for later. Serve with grated parmesan, if desired.
