Ricotta & Parmesan Mini-Meatloaves

These Italian-style mini-meatloaves are easy to make and packed with delicious ingredients - fresh herbs, ricotta cheese for creamy texture and parmesan cheese for rich flavour.  Cooked entirely in a pan on the stove top in a simmering tomato sauce, they are kept moist and tender.  Made in individual portions, they are also easier to serve than a traditional meatloaf.  Perfect with rice, mashed potatoes or polenta on the side.

Serves 4

INGREDIENTS

• ½ cup plain flour
• 2 tablespoons olive oil

For the meatloaves:

• 500g / 1lb 2oz beef mince
• 1 egg
• 3 tablespoons milk
• ½ cup bread crumbs
• 200g / 7oz ricotta cheese
• ¼ cup grated parmesan cheese
• 2 spring onions, finely chopped
• 2 tablespoons chopped parsley, plus extra for garnishing
• a good pinch of nutmeg
• ½ teaspoon sea salt
• a sprinkle of freshly ground black pepper

For the sauce:

• 2 garlic cloves, finely chopped
• 1½ cup passata
• ½ cup water
• 1 teaspoon dried basil
• salt & pepper, to taste

METHOD

1. In a large bowl, place the beef mince with egg, milk bread crumbs, ricotta, parmesan, spring onions, parsley, nutmeg, salt and pepper.  Mix with your hands to combine.  Divide into 4 equal portions and form into mini-meatloaves.
2. Spread flour in a dish big enough to receive the meatloaves.  Coat them lightly with flour.
3. Heat a large frying pan with oil over medium high heat until hot.  Brown the meatloaves all over, about 4 minutes.  Remove to a plate and set aside.
4. In the same pan, add garlic to the residual oil and fry for 30 seconds over medium low heat or until fragrant.  Pour in the pasta and water.  Add the basil.  Stir to combine and bring it to a simmer.  Season with salt and pepper, to taste.
5. Transfer the meatloaves back to the pan.  Cover and cook gently for 15-20 minutes or until the meatloaves are cooked though.
6. Serve meatloaves with a generous amount of sauce on top.  Garnish with chopped parsley.

Celery & Beef Mince Stir Fry

Let two humble ingredients - celery and beef mince - come together in the wok and you'd be surprised by the extraordinary tasty result.  I parboil the celery to take out some of its rawness while retaining their crunch and herbaceousness.  The beef mince is marinated, then cooked with Chinese chilli bean sauce or 'Toban Djan' for a rich robust flavour.  Stir the celery into the beef and there you have it, a perfect match.  Enjoy with steamed rice.

Serves 2

INGREDIENTS

• 200g / 7oz celery stalks plus a few leaves for garnishing (optional)
• 250g / 9oz beef mince
• 2 teaspoons Chinese Shaoxin wine
• 2 teaspoons light soy sauce
• ½ teaspoon sugar
• 1 teaspoon cornflour
• 1 teaspoon oil
• 2 slices fresh ginger, finely chopped
• 2 tablespoon Chinese chilli bean sauce or Toban Djan
• 1 teaspoon Chinkiang vinegar or Chinese black vinegar

METHOD

1. Slice celery stalks lengthwise in half (unless they are already quite slim), then crosswise into 1cm / ½" pieces.
2. Bring a medium saucepan of water to the boil.  Add celery and blanch for about 30 seconds.  Drain and set aside.
3. Place beef mince in a bowl.  Add wine, soy sauce, sugar and cornflour.  Mix well.
4. Heat oil in a wok over high heat until hot.  Add ginger and let them sizzle for 30 seconds or until fragrant.  Add mince and spread them out in a layer to caramelised for a minute or so, then tossing them around to cook through.  Add chilli bean sauce and vinegar.  Continue to cook, stirring, for 1 minute.
5. Transfer celery to the wok.  Toss to combine.
6. Remove from heat and pile them up onto a serving plate.  Garnish with a few celery leaves on top (optional).  Serve immediately with steamed rice.

 

Beef Mince Stir Fry with Bamboo Shoot 🌶

Bamboo shoot is a quintessential Asian ingredient loved for its crunch and mild earthy flavour.  If you've only ever used them out of a tin, look out for whole shoots vacuum-packed in water or brine next time you visit an Asian grocery.  These offer a texture closer to fresh ones with the convenience of being pre-cooked, tenderised and ready for use.  Stir fried  with marinated beef mince, garlic, ginger and chillies, they make a tasty, satisfying meal served with steamed rice.  

Serves 2

INGREDIENTS

• 250g / 9oz vacuum-sealed bamboo shoots*
• 250g / 9oz beef mince
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 2 teaspoons Chinese Shaoxin wine
• a dash of white pepper
• 1 teaspoon cornstarch
• 4 teaspoons vegetable oil
• 2 garlic cloves, finely chopped
• 2 slices fresh ginger, finely chopped
• 1 red cayenne chilli, chopped
• 2 tablespoons oyster sauce
• 1 spring onion, sliced into 4cm / 1½" lengths 

*Once opened, vacuum-packed bamboo shoots should be used promptly or stored in a container with fresh water in the fridge up to a few days.  They are delicious in Asian soups and stews too.

METHOD

1. Rinse bamboo shoots under water, then cut into slices.  (Slicing some of them lengthwise makes interesting comb-shaped pieces as pictured above.)
2. Place beef mince in a bowl.  Add soy sauce, sugar, wine, white pepper and cornstarch.  Mix to combine.
3. Heat 2 teaspoons oil in a wok over medium high heat until hot.  Add the bamboo shoots and sauté for 1-2 minutes until lightly browned.  Remove and set aside.
4. In the same wok, heat the remaining 2 teaspoons oil over high heat.  Add garlic, ginger and chillies.  Let them sizzle in the oil for 30 seconds or until fragrant.  
5. Add mince and spread them out in a layer to caramelised for a minute or so, then tossing them around to cook through.
6. Transfer bamboo shoots back to the wok.  Add oyster sauce and stir fry for 1-2 minutes.
7. Add spring onions and give everything a final toss before serving.

Pork Mince with Eggplant Thai Style 🌶

Pork mince appears frequently in Asian stir fry recipes.  They are easy to use, require little cooking time in the hot wok and go with just about any vegetables.  In this recipe, I give a popular Chinese dish featuring pork mince and eggplant a Thai twist by flavouring it with fish sauce, palm sugar, fresh chillies and garnishing with basil leaves.  A different flavour profile from the classic Sichuan version, lighter perhaps but equally delicious.  Use the long and slender Asian or Lebanese eggplants which have more delicate skin and less seeds than the standard variety, which means no salting or soaking treatment is needed to remove any bitterness prior to cooking. 

Serves 2

INGREDIENTS

• 1 tablespoon light soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 2 teaspoons palm sugar
• 200g / 7oz Asian eggplant
• 250g / 9oz pork mince
• 4 teaspoons vegetable oil
• 2 garlic cloves, finely chopped
• 1-2 red cayenne chillies, finely chopped*
• a handful of fresh basil leaves

*Deseed chillies if you prefer less heat.

METHOD

1. Combine light soy sauce, fish sauce, oyster sauce and palm sugar in a small bowl.
2. Cut eggplant diagonally into 1cm / ½" slices.
3. Place eggplant in a heatproof rimmed dish.  Set up a steamer station* and fill the bottom pan with water.  Cover and turn the heat on high.  When the water is boiling, carefully lower the dish  into the steamer.  Cover and let the eggplant steam for 8-10 minutes until tender.  Set aside to cool slightly, then roughly chop.
4. Heat wok over high heat until hot.  Add 2 teaspoons oil and swirl to coat.  Add eggplant and stir fry for 2 minutes.  Remove and set aside.
5. Add the remaining 2 teaspoons oil, garlic and chillies to the wok over high heat.  Stir fry for 30 seconds or until fragrant.  Add mince and spread them out in a thin layer to caramelised for a minute or so, then tossing them around to cook through.
6. Transfer eggplant to the wok.  Add light soy sauce, fish sauce, oyster sauce and palm sugar.  Stir fry for 2 minutes to combine.
7. Remove to a serving plate and garnish with basil leaves.  Serve hot with steamed rice.

*For instructions on how to set up a steaming station, see my recipe for steamed chicken with Chinese sausages.

Hong Kong Style Beef Mince Fried Rice 生炒牛肉飯 🇭🇰

Less is more when it comes to Cantonese fried rice.  I've seen recipes that call for too many luscious ingredients, overshadowing the rice itself which should be hero of the dish.  Another sin is being too heavy handed with seasonings and sauces.  This tasty Hong Kong style fried rice is achieved with just a few ingredients.  Beef mince is marinated and then 'fried raw' (or 生炒 in Chinese) with the rice in the hot wok until just cooked.  Stir in a little oyster sauce for flavour and a beaten egg to make it silky.  Toss in some shredded lettuce leaves and chopped spring onions for crunch.  Perfect for a quick lunch.  

Serves 2

INGREDIENTS

• 250g / 9oz cooked long grain rice, cooled to room temperature
• 150g / 5¼oz lean beef mince
• 2 tablespoons cooking oil
• sea salt
• 1 tablespoon oyster sauce
• 1 egg, beaten
• 70g / 2½oz shredded iceberg or cos lettuce leaves
• ¼ cup finely chopped spring onions

For marinating the beef:

• 2 teaspoons light soy sauce
• 2 teaspoons Chinese Shaoxin wine
• ½ teaspoon sugar
• 1 teaspoon cornflour
• a pinch of white pepper
• 1 tablespoon water
• 1 tablespoon finely chopped garlic

METHOD

1. Use a fork to loosen the cold rice if they have been refrigerated and hardened.
2. In a bowl, place beef mince with the marinating ingredients.  Mix until well combined.  (For best results, keep the marinated beef in room temperature before cooking.)
3. Heat oil in a wok over medium high heat until hot.  Sprinkle over a pinch of salt.  Add the rice and toss them around with a metal spatula for about 2 minutes or until they are quite hot and each grain is coated with oil.
4. Add the marinated beef mince.  Use the edge of the spatula to break up any clumps.  Stir fry them together with the rice until the beef is just cooked and the pinkish colour disappears, about 3 minutes.
5. Stir in the oyster sauce.  Taste rice and add a little salt if necessary.
6. Add beaten egg and mix for a minute or so until soft ribbons begin to form.
7. Turn off the heat.  Add the shredded lettuce leaves and chopped spring onions.  Give it a final toss to combine.  Serve immediately.

Notes:

*Instructions for cooking rice by absorption method is here.

*Double the amount of ingredients to cook more with this recipe if you wish.

 

Vietnamese Style Noodle Salad with Pork Meatballs

Western Australia was officially the hottest place on earth last Christmas Day.  With temperatures soaring to above 40C in Perth, the last thing anyone wants to do is slaving over a hot stove.  Turn some pork mince into tasty meatballs, cook outside on the barbecue and serve them in an Asian noodle salad.  This recipe is inspired by the Vietnamese 'Bun Cha' featuring lots of fresh herbs, raw and pickled vegetables as well as the quintessential 'nuoc mam' dipping sauce.  Cool and refreshing, this is a lovely meal for warm summer evenings.

*Skip the chillies if you don't like it spicy but do use plenty of fresh herbs. The meatballs can also be grilled or pan fried if you prefer.

Serves 3

INGREDIENTS

• 150g / 5¼oz dried rice vermicelli noodles
• a big handful beansprouts
• 1 small cucumber, thinly sliced
• a handful coriander leaves
• a handful basil or mint leaves
• 1 cup pickled daikon & carrots
• 1 red cayenne chilli, chopped, for garnishing

For the meatballs:

• 500g / 1lb 2 oz pork mince
• 2-3 spring onions, finely chopped
• ¼ cup coriander stems and roots, finely chopped
• 2 tablespoons fish sauce 
• 2 teaspoons sugar
• 2 garlic cloves, finely chopped
• 1 lemongrass, white part only, finely chopped
• pinch of white pepper

For the Nuoc Mam dipping sauce:

• 1 tablespoon caster sugar
• 3 tablespoons hot water
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 garlic clove, finely chopped
• 1 red cayenne chilli, deseeded & finely chopped
  

METHOD

1. Bring a large pot of water to the boil.  Add rice vermicelli noodles and cook for about 5 minutes or according to package instructions, stirring occasionally.  Drain and rinse under cold water.  Leave in a colander to dry. 
2. In a large bowl, combine pork mince, spring onions, coriander stems and roots, fish sauce, sugar, garlic, lemongrass and pepper.  Mix well with your hands.
3. Shape mixture into little patties.  Wet your hands with a little water as you proceed to prevent from sticking.  Makes about 10-12.  Place them, separated from each other, on a large platter and refrigerate for 15 minutes to firm them up.
4. Cook meat patties on a hot barbecue, about 2 minutes on each side or until golden brown all over.  Remove from heat.

For the Nuoc Mam dipping sauce:

1. In a small bowl, combine hot water with sugar.  Stir to dissolve sugar.
2. Add remaining ingredients and mix well.
3. Taste and adjust seasonings as required to achieve a balance of sweet, sour, salty and spicy flavours.

To ensemble:

1. On each individual serving plate, place a portion of noodles and a few meatballs on top. 
2. Arrange fresh herbs, bean sprouts, cucumber slices, pickled daikon and carrots on the side.
3. Drizzle some of the dipping sauce over the meat patties and noodles.  Serve the rest of the sauce in small individual dishes.  Garnish with chopped chillies.

 

Bobotie 🇿🇦

Many South Africans have come across the ocean to settle in Perth, drawn to our city by the perception of a better quality of life, safety and opportunities.  While I am not entirely familiar with South African cuisine, an expat has introduced me to Bobotie (pronounced 'ba-boo-tee'), a zingy, comforting dish of spiced beef or lamb mince baked with a layer of egg custard on top.  Served with turmeric rice, a fresh salad and thin slices of banana if you like, the Dutch-Indonesian fusion classic presents a virtual feast on a plate.

Serves 4-6

INGREDIENTS

• 2 slices bread, roughly torn
• 1 cup milk
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 2 tablespoons fresh ginger, finely chopped
• 1 tablespoon vegetable oil
• 2 tablespoons good quality curry powder
• 500g / 1lb 2oz beef mince (fatty rather than lean)
• 1 small green apple, diced
• 50g / 1¾oz sultanas
• 3 tablespoons mango chutney*
• 1 tablespoon lemon juice
• ½ teaspoon sea salt
• a sprinkle of freshly ground black pepper
• 2 large eggs
• 5-6 fresh bay leaves (substitute with dried ones if you must)

*The original recipe calls for South African made Mrs H.S. Ball's Chutney, which is available in supermarkets here.  See here for a recipe of my homemade mango chutney.

METHOD

1. In a bowl, soak bread in milk while you prepare the other ingredients.
2. In a large frying pan over medium heat, add oil and fry onions for 1-2 minutes until softened.  Add garlic, ginger and curry powder.   Stir fry for 1-2 minutes until fragrant.  Add a splash of water to prevent the mixture from burning, if necessary.
3. Turn the heat up to high, add the beef mince, a handful of it at a time.  Stir fry with the spice mixture until browned, about 5 minutes.
4. Add the apple, sultanas, chutney and lemon juice.  Squeeze out the milk from the bread and add to the mince.  (Reserve the milk.)  Stir to combine all ingredients.  Season with salt and pepper.
5. Spoon the mince into a shallow baking dish.  Flatten with the back of a wooden spoon.
6. Whisk together the eggs and the reserved milk in a bowl.  Gently pour over the mince.  Arrange bay leaves on top and bake in a 160°C/320°F oven for 20-25 minutes, or until the custard is just set.
7. Remove from the oven and stand for 10 minutes to cool slightly.
8. Serve with turmeric rice, salad, lime wedges, chutney on the side and thin slices of banana on top (optional).

 

Italian Meatballs with Risoni (Orzo) 🇮🇹

Just as we thought summer would never end, the weather finally turned in Perth.  Time to serve up a warming family meal with meatballs and risoni (also known as orzo), Italian style.  No browning of the meatballs needed in this recipe.  I simply drop them into the simmering tomatoey sauce flavoured with onion, garlic, vegetables and herbs to cook gently until they are ready to receive the risoni or tiny, rice shaped pasta.  A one-pot meal that would have you come back for more.  If the dish looks a little soupy like a pasta risotto, keep in mind that the risoni will soak up the delicious sauce in due time as it cools.

Serves 6

INGREDIENTS

• 225g / 8oz risoni pasta

For the meatballs:

• 500g / 1 lb 2oz beef mince
• 1 large egg, lightly beaten
• ½ cup dried breadcrumbs
• 3 tablespoons flat-leaf parsley, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon sea salt

For the sauce:

• 2 tablespoons olive oil
• 1 onion, peeled & finely chopped
• 1 cup finely chopped mixed vegetables (carrots, celery or capsicums)
• 2 teaspoons dried oregano
• 700g / 1½lb passata
• 3½ cups water
• 1-2 teaspoons sugar, to taste
• 1 teaspoon sea salt

To serve:

• a sprinkling of freshly ground black pepper
• a handful of flat-leaf parsley, finely chopped
• 2 tablespoons grated parmesan cheese

METHOD

1. In a large bowl, place beef mince with egg, bread crumbs, chopped parsley, garlic and salt.  Mix with your hands until just combined.
2. Shape ingredients into small meatballs (about 30).  Place them, with a little space in between, on a tray and let them firm up in the refrigerator for 20 minutes.
3. Heat oil in a heavy-base saucepan or a large frying pan over medium heat until hot.  Sauté the onion for a few minutes until they begin to soften.  Add mixed vegetables and oregano. Sauté for another 2 minutes, or until the vegetables begin to wilt.
4. Tip in the pasta and the water.  Bring to the boil.  Reduce heat to low.  Cover with a lid and leave to simmer for 10 minutes.
5. Remove the lid and drop the meatballs carefully into the sauce, spacing them evenly.
6. Bring it back to a boil, then reduce heat to low again.  Put the lid back on and leave to simmer for 15 minutes, or until the meatballs are cooked.  Give them a gentle stir midway through.  Season with sugar and salt.
7. Uncover the pan and stir in the risoni.  Cook at a steady simmer for 10 -15 minutes, or until the pasta is cooked, stirring occasionally to ensure they don't stick to the bottom of the pan.   
8. Serve in shallow bowls with a sprinkling of black pepper, chopped parsley and grated parmesan cheese.