Category Archives: Mince

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Batch10 Bourbon Beef Bean Chilli

B10-Chilli-Bn-web
b10-with-honey-200x300
1/3 cup Batch10 Honey Bourbon
1 cup chopped onion
2 cloves garlic, crushed
1 cup each diced celery and corn kernels
400g beef mince
200g diced bacon
1 tablespoon chili powder
½ teaspoon crushed red pepper
2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon ground cumin
½ teaspoon salt
2 tablespoons brown sugar
1 can diced or crushed tomatoes, undrained
1 cup tomato sauce
1 can red kidney beans, undrained and rinsed

In a medium sized saucepan, brown off the mince and remove from heat. Drain off the liquid and place in a bowl.

In the same saucepan heat the oil and add the onion and stir over medium heat. Once its has started to soften, about 5 minutes add the bacon and garlic. Combine and cook for a further 3-4 minutes stirring occasionally.

Add and stir the chili powder, celery, corn, oregano, cumin, salt, and red pepper flakes. Cook for another minute or two.

Pour in bourbon to deglaze pan. Use bourbon to scrape up any bits stuck to pan.

Add tomatoes, tomato sauce and brown sugar to pot. Heat the mixture to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid and slowly simmer for 1 hour, stirring occasionally.

Stir in the beans and increase the heat to boiling. Once the mixture is boiling, reduce heat just enough so the mixture bubbles gently. Cook uncovered about another 10 minutes, stirring occasionally until desired thickness.

For additional heat add some fresh dices chilli. Serve with chips, chives, sour cream or grated cheese.

Duncan Venison Pot Pie with Pea Puree

Ven-Pot_Pie-webIngredients

Pie Mixture

500g Duncan Venison mince
2 tablespoons olive oil
2 onions, thinly sliced
1 clove garlic, minced
400ml beef stock
2 tbsp sweet balsamic vinegar (reduction)
1 tbsp finely chopped fresh thyme or 1 tsp dried
1 cup coarsely grated tasty/strong cheese of choice. I use a nice medium blue cheese
2 sheets good quality shortcrust pastry
1 egg, lightly beaten, for brushing

Pea Puree

200g frozen peas
3 mint sprigs
20g butter, diced
1 tbsp cream
2 tbsp vinegar or lemon juice

Method

Heat 1 tbsp olive oil in large frying pan over medium-high heat. Add mince to pan and cook until well browned.

Meanwhile, heat another tablespoon of olive oil in a saucepan, add onion and garlic and cook, stirring occasionally for about 7 minutes until onion is tender.  Add the browned venison, stock, balsamic and thyme, season to taste with salt and freshly ground pepper, reduce heat to medium and simmer gently, stirring occasionally for 30 minutes.  

Cool to room temperature, then divide among six individual ovenproof bowls or ramekins (about 1 cup-capacity), refrigerate to cool completely, then scatter the tops of each with a little cheese.

Preheat oven to 180°C. Cut out rounds from the pastry large enough to overhang the sides of your dishes by about 1cm. Brush edges with a little egg wash, then place over the venison mixture, egg wash side down (the egg wash will help seal the pastry to the dish).

Pierce or score a hole in the top of each pie, brush pastry with egg wash and bake until for about 15 minutes until pastry is golden brown.

While the pies are in the oven cook peas and mint in a saucepan of boiling salted water for about 2 minutes until tender, drain, discard mint and pulse in a small food processor with butter and cream to combine. Season to taste and just before serving stir though vinegar. Spoon on top of pies and serve.

Spicy Cottage Pie With Sweet Potato Topping

sweet-potato-cottage-pie-web1bI love my sweet potato topped cottage pie. In winter its a go to as I have leftovers for the next day.

Ingredients

400g (1lb) ground beef mince
3 medium sweet potatoes, peeled and cubed
2 tbsp butter, more or less
2 tbsp milk, more or less
salt and pepper
1 tbsp olive oil
1 small onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 4-oz can green chillies or diced jalapenos (depending on heat preference – I actually used one of each!)
2 tsp chili powder, or more to taste
1 tsp oregano
2 tsp ground cumin
1 14.5-oz can tomato sauce
1 and 1/2 cup shredded cheese
fresh cilantro, chopped, for garnish

Method

Preheat oven to 200C (400F) and place a large cookie sheet on bottom rack of oven to catch drips.

Add cubed sweet potatoes to large pot with enough water to cover potatoes completely. Bring to a simmer over medium-high heat and cook until tender (mine took about 9 minutes). When potatoes are fork-tender, remove them to a large bowl, add butter and milk (eyeball it), and mash with a masher. Season with salt and pepper.

While potatoes cook, heat olive oil over medium low heat in large skillet. Add onion, red pepper, and garlic. Season with salt and pepper and cook 7-8 minutes, stirring often. Add green chillies/jalapenos and cook 2-3 more minutes. Remove vegetables to small bowl and set aside.

Turn heat on skillet up to medium and add ground beef mince. Brown beef, breaking apart with wooden spoon until fully cooked. Drain off grease. Mix in chili powder, oregano, and cumin. Season well with salt and pepper. Mix in cooked vegetables and tomato sauce. Cook 5 minutes more, stirring often. Taste and season as needed.

Coat 9-inch pie plate or baking dish with oil. Add beef/veggie mixture evenly over bottom of dish. Sprinkle cheese over top, then spoon mashed sweet potatoes evenly over top.

Bake 30 minutes. Let set 5-10 minutes before serving.

Lamb-pork Patties Topped with Poached Egg

Lamb-egg-dinnerIngredients

400g lamb, beef or pork mince, or a mix of your choice
2 slices streaky bacon, diced fine
½ brown onion chopped finely
1 egg, lightly beaten
1/2 cup bread crumbs, use gluten free as required
1 tbsp fresh chopped parsley
1 tbsp fresh chopped rosemary
3 tbsp grated carrot
1 tbsp fresh chopped basil
Sea salt and freshly ground black pepper to taste
100g (4oz) taste cheese, grated finely (optional, leave out for DF)
2 -3 tbsp olive oil

Method

Lamb-pork-patties-cookingThese can be made ahead and stored covered in the fridge.
In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently. I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly.

Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball into 4 even sized balls. Cut each in half again.

Shape into 25mm (1 inch) thick patties. I use an egg ring to shape the patties so they are all uniform in size and cook off evenly.
Cook on your heated BBQ or heavy based fry pan for 4 minutes on each side or until they are done to your desired doneness.

Serve with egg poached to your taste with some salad greens

Sweet and Sour Glazed Meatballs

Meatballs-Lamb-webIngredients 

500g (1.1lb) ground lamb, turkey, beef or pork mince

3 cloves garlic, minced

2 tbsp chopped fresh parsley

1 tbsp fresh thyme, leaves removed from stems

3 tbsp fresh bread crumbs, use gluten free as required

1 egg, slightly beaten

1/2 tsp salt

1/4 tsp freshly ground pepper

olive or coconut oil 

Sweet & Sour Glaze 

1/2 cup honey

1/4 cup plum sauce

1/3 cup dried cranberries

2 tbsp rice vinegar

1 tsp minced ginger

1/4 cup pineapple juice

1 tbsp tomato sauce of choice (ketchup)

1 tsp GMO free cornflour (cornstarch) 

Method 

Combine beef, garlic, parsley, thyme, bread crumbs, egg, salt & pepper. Mix well and shape into 25mm (1 inch) balls. Place on a flat tray, cover and rest in the fridge for 1 hour. 

Preheat oven to 175C (350F) 

Heat the oil in a large skillet or heavy based frying pan over medium high heat. Cook the meatballs straight from the fridge in 2-3 batches for 3 minutes per side or until the center is cooked. 

Drain on paper towels. Add more oil if necessary between batches. 

Place the meatballs in a large casserole dish and cover with the sweet & sour glaze and bake for 15 minutes. 

Sauce 

Combine all ingredients in a small saucepan and cook over medium low heat for minutes until slightly thickened.

Canter Valley Turkey Meatballs With Sicilian Sauce

cheese-meatballsIngredients  

400g (1lb) Canter Valley Turkey mince
½ onion chopped finely
1 egg, lightly beaten
1/2 cup bread crumbs, gluten free if required
1 tbsp fresh chopped parsley
1 tbsp fresh chopped rosemary
2 tbsp grated carrot
1 tbsp fresh chopped basil
Sea salt and freshly ground black pepper to taste
2 -3 tbsp olive or coconut oil
200g (1/2lb) mozzarella, the dryer the better, diced into small chunks  

Sauce  

1 400g (12oz) can diced Italian tomatoes
3 tbsp tomato paste
1 cup stock (broth)
1 tbsp fresh chopped rosemary
1 tbsp fresh chopped thyme
Salt and pepper to season  

½ cup chopped Italian parsley 

Method 

In a large bowl, combine all ingredients for the meatballs except the oil. Using your hands, mix throughout, but gently.  I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all mixed evenly.  

Lightly oil the palms of the hands, and shape into medium sized, 3-4 cm meatballs.  Push back any mozzarella pieces that poke through the meat – they can melt and burn.  

Heat a medium sized frying pan large enough to hold the meatballs.  If this is not available, work in batches.  Sauté meatballs over medium-high heat, turning as you cook, to brown all sides.  When browned, lower heat and cook, covered, for ten minutes turning frequently. Remove from the heat, leave the meatballs in the pan and set aside. 

Sauce  

In a pot over a medium-high heat combine all the ingredients and season with salt and pepper. Bring to a simmer and reduce be half. Once reduced pour over the meat balls and combine to coat the meat all over. Place over heat and simmer for ten minutes, turning often. 

Serve the meatballs over rice or pasta and top with the remaining sauce and garnished with parsley.

Meatball and Egg Tagine

Meatball-tagine-webIngredients 

Meatballs 

500g (1.1lb) ground beef or lamb (mince),or combination

1/2 onion, grated

2 garlic cloves, grated

2 tsp paprika

1 tsp cumin

1/2 tsp cinnamon

1/4 tsp hot paprika

1/4 cup parsley, finely minced

1/4 cup cilantro, finely minced

salt and pepper to taste 

Sauce 

Olive oil or ghee for pan

1 onion, thinly sliced or chopped

2 (14.5 ounce) cans diced tomatoes

3 cloves garlic, minced

2 tsp cumin

1 1/2 tsp paprika

1/2 tsp cinnamon

1/2 tsp hot paprika

3 tbsp chopped parsley

3 tbsp chopped coriander (cilantro)

4 eggs 

Method 

In a medium bowl, combine ground mince meat, grated onion, garlic, paprika, cumin, cinnamon, hot paprika, salt, pepper, parsley, and cilantro. Use your hands to roll the mixture into 20mm (3/4 inch) round meatballs. 

Drizzle olive oil or ghee over bottom of tagine or deep skillet with tight fitting lid over medium heat. A diffuser is needed for clay tagines. 

Add the sliced onion and cook until soft. Sprinkle with the minced garlic and place meatballs in a mostly single layer over onions. Cook, gently stirring occasionally, until brown on sides. 

Pour in enough tomatoes to mostly cover the meatballs. Add the cumin, paprika, cinnamon, hot paprika, and gently stir to combine. Cover, reduce heat to low, and let simmer for 30 minutes. 

Remove cover, crack eggs into separate areas among the meatballs, and sprinkle with parsley, coriander (cilantro), salt, and pepper. Cover again and cook until eggs are barely set, 7-10 minutes.

Homemade Lamb Patties

Lamb_Patties_1000This pattie mix is easy and very tasty. You can also use it to make meat calls or koftas.

Ingredients   

400g (1lb) grass fed (ground) lamb, beef or pork mince

2 slices streaky bacon, diced fine
½ brown onion chopped finely
1 egg, lightly beaten
1/2 Gluten Free cup bread crumbs
1 tbsp fresh chopped parsley

1 tbsp fresh chopped rosemary
3 tbsp grated carrot
1 tbsp fresh chopped basil
Sea salt and freshly ground black pepper to taste
100g (4oz) taste cheese, grated finely (optional, leave out for DF)  

2 -3 tbsp olive oil

Method  

These can be made ahead and stored covered in the fridge.  

In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently.  I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly.   

Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball into 4 even sized balls. Cut each in half again. 

Shape into 25mm (1 inch) thick patties. I use an egg ring to shape the patties so they are all uniform in size and cook off evenly. 

Cook on your heated BBQ (grill) for 4 minutes on each side or until they are done to your desired doneness. 

Spicy Salami Stuffed Mushrooms with Balsamic Glaze

Spicy-Salami-Stuffed-MushroThis dish is great as a side or a starter when entertaining. If you don’t want it spicy I would suggest using the LASCo Pepperoni for a lesser spicy zing. 

Ingredients 

20 medium mushrooms, cleaned with damp paper towel, stem removed, diced and saved for later use
400g Italian sausage, meat removed from casing

400g (1lb) pork sausages
150g packet of LASCo Kaitaia  Fire (Hot Chilli) Salami, diced fine (Use a milder salami if desired)
1 tsp dried rosemary OR 2 tsp fresh, finely chopped
1 tsp dried fennel seed
1 onion, diced small
2 cloves garlic, minced
120 grams cream cheese 
150 grams grated aged cheese of choice, halved. I used aged gouda
3 tbsp olive oil
3 tbsp balsamic vinegar
salt and pepper

 Method 

Preheat oven to 175C (350 F)

In a oven proof large bowl, toss the mushrooms with the balsamic vinegar and 3 tbsp olive oil, salt and pepper.  

Place onto the oven for about 30 min.  Stir once or twice.  Remove from oven.  

Meanwhile, in a large skillet, over medium high heat, squeeze the sausage meat out of the casing  and cook until no longer pink, breaking it apart with the back of a spoon. You want it fairly crumbly and in small pieces.  

Stir in onions, salami, diced mushroom stems, garlic and spices and cook a few minutes longer, until onion is softened, about 4-5 minutes.  (If you find that your sausage filling has formed a little too much oil drain it before adding the cheese.) 

Remove from heat and place into a bowl, along with the cheeses and stir well to combine.   

Take a teaspoon and fill each mushroom cap.  Sprinkle with remaining aged cheese over the topping and bake at 175C for about 30 minutes or until golden.  

Can easily be doubled if catering to a large crowd. Cut in half great to serve as finger food with tooth picks.

Bacon Wrapped Mince Meat Log

Bacon_Wrapped_Meatloaf-webThis recipe is a meatloaf mix that is wrapped in bacon and makes a great Sunday brunch or dinner. 

500g (1.1 lb) Veal or pork mince

500g (1.1 lb) lamb mince

1 red bell pepper, diced

1 onion, diced
5 cloves garlic, sliced

2 tbsp tomato paste
1 eggs

1 cup of gluten free bread crumbs

1 tsp dried rosemary

1 tsp dried thyme

1 tsp dried basil

1 tsp dried oregano

approx 8-10 pieces of chemical free streaky bacon

Salt and fresh ground pepper

Method

In a small skillet or sauté pan, over medium heat, add a few drizzles of olive oil and  the diced onion, red bell and garlic. Cook until softened and a bit caramelized, about 5 minutes.  Set aside and rest for 10 minutes to cook down a bit. 

In a large bowl add all of the ingredients except the bacon, season with salt and pepper and combine well. Divide in half and shape into 2 separate logs. Wrap in clear film and rest in the fridge for at least 2 hours. This helps to firm up the logs. Over night is better as the flavour will develop. 

When you are ready to cook pre-heat the oven to 190 C (375 F). Take the logs out of the fridge and wrap each with the streaky bacon tucking ends underneath. 

Cook for approx 35-40 minutes, until the bacon is crisp and the meatloaf is just cooked through. Serve slices with a mound of cheese and sweet potato mash and your favourite vegetables.

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