If you have a kilo (or two) of mince in the freezer, here are our tastiest ways to prepare this versatile protein.
Basic mince
SERVES 6 PREP AND COOK TIME 15 MINUTES
2 slices (90g) white bread
1/3 cup (80ml) milk
1 tablespoon extra virgin olive oil
1 medium (150g) brown onion, chopped finely
2 cloves garlic, crushed
1 medium (120g) carrot, grated finely
1kg minced beef
1/4 cup chopped fresh flat-leaf parsley
1 egg
2 tablespoons tomato paste
1. Place the bread and milk in a large bowl; stand for 10 minutes.
2. Heat oil in a small frying pan over medium heat; cook onion and garlic, stirring, for 5 minutes or until softened. Add onion mixture to bread mixture with remaining ingredients; season well. Combine ingredients well using your hands.
Meatloaf
Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with baking paper. Shape Basic Mince into a 30cm log in the centre of paper. Cover mixture with 100g pancetta slices, slightly overlapping. Brush with V4 cup barbecue sauce combined with 1 tablespoon brown sugar. Bake meatloaf for 45 minutes or until cooked through. Uncooked meatloaf suitable to freeze. Not suitable for microwaves.
Meatballs
Shape 1 1/2 tablespoons of Basic Mince into balls. Heat 1 tablespoon olive oil in a large frying pan; cook balls, in batches, until browned. Remove from the pan. Add 700g tomato passata and 1 cup chicken stock to pan; bring to the boil. Return meatballs to the pan. Reduce heat; simmer for 5 minutes or until cooked. Serve with parmesan and basil leaves. Meatballs in sauce suitable to freeze. Not suitable for microwaves.
Sausage rolls
MAKES 72 PREP AND COOK TIME 35 MINUTES
1 medium (150g) onion, chopped finely
1/2 cup (35g) stale breadcrumbs (see Test Kitchen tips, opposite page)
500g sausage mince
500g minced beef
1 egg
1 tablespoon tomato paste
1 tablespoon barbecue sauce
2 tablespoons finely chopped fresh flat-leaf parsley
6 sheets puff pastry
1 egg, extra, beaten lightly
2 tablespoons sesame seeds
1. Preheat the oven to 220°C (200°C fan forced). Line oven trays with baking paper.
2. Combine onion, breadcrumbs, sausage mince and beef, egg, paste, sauce and parsley in a large bowl.
3. Cut pastry sheets in half lengthways. Place equal amounts of filling mixture lengthways along the centre of each pastry piece (see Test Kitchen tips);roll each pastry piece, from one wide edge, to enclose filling. Cut each roll into six pieces; place rolls, seam-side down, on trays. Brush with extra egg, sprinkle with sesame seeds.
4. Bake for 25 minutes or until golden. Uncooked and cooked sausage rolls suitable to freeze. Not suitable for microwaves.
Flavour twists
Middle Eastern
Use minced lamb in place of both minces, 2 tablespoons Middle Eastern spice blend instead of barbecue sauce, and coriander instead of parsley.
Pork and fennel
Use minced pork in place of both minces, add 1/2 teaspoon celery salt, 2 teaspoons pounded fennel seeds and chopped dill instead of parsley. Swap fennel seeds for sesame.
TEST KITCHEN
TIPS To make stale breadcrumbs, use 2-3 day old bread and process in batches. To make sure that you get an equal amount of filling mixture in each sausage roll, pipe it down the length of the pastry using a piping bag fitted with a 2cm plain tube.
Turkish-style pizza with minted yoghurt
SERVES 4 PREP AND COOK TIME 50 MINUTES
1/4 cup (60ml) extra virgin olive oil
1 medium (150g) onion, chopped finely
1 clove garlic, crushed
500g minced lamb or beef
1 teaspoon chilli flakes
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 1/2 teaspoons mixed spice
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1/2 cup (125ml) beef stock
400g canned chopped tomatoes
430g Turkish bread (pide)
1/3 cup (50g) pine nuts, toasted (see Test Kitchen tips)
¼ cup fresh flat-leaf parsley leaves
¼ cup fresh micro or baby mint leaves
MINTED YOGURT
200g Greek-style yoghurt
1 tablespoon chopped fresh mint
1 Preheat oven to 220°C until b. (200°C fan-forced).
- Heat 1 tablespoon of the oil in a large frying pan; cook onion and garlic, stirring, for 5 minutes or until onion has softened.
- Add lamb; cook, stirring, breaking up the lumps with a wooden spoon until lamb is browned. Add spices; stir until fragrant. Add rind, juice, stock and tomatoes; cook, stirring, over medium heat until most of the liquid has evaporated. Remove from heat.
- Cut bread in half horizontally, place on an oven tray. Drizzle halves with remaining oil; bake for 8 minutes or until lightly golden.
- Spoon lamb mixture onto bread halves, pressing evenly, leaving a lcm border; sprinkle with pine nuts. Cover with foil; bake for 10 minutes. Remove foil; bake for a further 10 minutes or until browned lightly.
- MINTED YOGHURT Meanwhile, combine ingredients in a small bowl.
- Serve pizzas cut into thick slices topped with herbs and Minted Yoghurt. Lamb mixture suitable to freeze. Not suitable for microwaves.
TEST KITCHEN TIPS Pide (pronounced pih-day) is made from wheat and usually topped with sesame seeds and black nigella seeds. To toast pine nuts, place in a small dry frying pan over medium; stir frequently until browned lightly. Remove from pan 2 immediately.
Beef burritos
MAKES 4 PREP AND COOK TIME 45 MINUTES
1 tablespoon extra virgin olive oil
1 medium (150g) onion, chopped finely
1 clove garlic, crushed
1 teaspoon ground cumin
1/4 teaspoon chilli powder
500g minced beef
400g canned crushed tomatoes
1/2 cup (125ml) water
400g canned kidney beans, drained, rinsed
4 x 20cm flour tortillas
1 cup (120g) coarsely grated cheddar
1 teaspoon hot paprika
1/4 cup fresh baby coriander leaves
1 Heat oil in a medium frying pan over high heat; cook onion, garlic, cumin and chilli powder, stirring, for 3 minutes or until onion has softened. Add beef; cook, stirring, until browned. Stir in tomatoes, the water and beans; simmer, uncovered, for 15 minutes or until mixture thickens. Remove from heat; season to taste.
2 Meanwhile, preheat the oven to 200°C (180°C fan-forced).
3 Divide warm beef filling among tortillas, roll to enclose the filling; secure with toothpicks. Place tortillas on an oiled oven tray, sprinkle with cheddar and paprika.
4 Bake burritos for 10 minutes or until heated through. Remove toothpicks; top with coriander. Serve burritos topped with guacamole and tomato salsa, if you like. Suitable to freeze after step 3. Not suitable for microwaves.
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