Here are a few of the recipes discussed on ABC Sydney Evenings yesterday. If there are others that would be helpful from that conversation, let me know and I will add those as well.

Meatballs

The little meatballs are nice savoury, served hot or cold with chutney or tomato sauce (ketchup).

You could also serve in a tomato sauce over pasta, or if shaped quite small, they can be placed in a tomato soup and heated through, then sprinkled with chopped basil or other fresh herb.

Make the mixture into slightly larger portions and you will have meat patties (rissoles), always a family favourite, especially if served with a lovely rich gravy.

The mixture can also be used to make a meatloaf.

Makes 2 dozen, approximately

1 onion, peeled and finely grated

600g good quality beef mince

½ cup fresh breadcrumbs

1 egg, lightly beaten

3 teaspoons soy sauce

3 teaspoons Worcestershire sauce

2 teaspoons chutney

3 teaspoons tomato sauce

¾ teaspoon salt

2 tablespoons olive or canola oil for frying

Method

Place all ingredients in a mixing bowl  (except the oil for cooking) and mix well.  Shape into balls the size of a large walnut.

Heat the oil over medium high heat and fry the meatballs on each side for approximately 4 minutes or until cooked through.  Drain on absorbent kitchen paper.

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Beef Macaroni Casserole

1 tablespoon oil

250g mince

1 large onion, diced

1 clove garlic, crushed

½ cup chopped capsicum

2 heaped tablespoons tomato paste

I teaspoon curry powder

2 large tablespoons tomato chutney

1 dessertspoon soy sauce

1 dessertspoon Worcestershire sauce

Salt and pepper to taste

410g tin crushed tomatoes

2 large cups cooked pasta

¾ cup of grated tasty cheese

Method

Preheat oven to 160 degrees C (fan forced).  Grese a 20cm casserole dish (or an 18 x 28cm lasagna style dish)

Heat the tablespoon of oil in a pot or frying pan.

Add the mince and cook over a medium high heat, stirring, until the meat changes colour and is well broken up.

Add the onion, garlic and capsicum and cook until softened.

Add the curry powder and cook a further 2 minutes.

Add the tomato paste, crushed tomatoes, soy, Worcestershire, chutney, salt, pepper and water and bring back to the boil, stirring.

Add the cooked pasta and mix well.

Pour into a casserole dish or ramekins and sprinkle grated cheese over the top.

Cover with foil.

Bake for 30 minutes.  Remove foil and return to oven for five more minutes to brown the cheese a little.

Hint

Add extra vegetables such as diced celery or carrot – cook with the onion and capsicum.

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Spicy Lamb Parcels

1 tablespoon olive oil

450g lean lamb mince

1 onion, peeled and finely chopped

2 cloves garlic, peeled and crushed

3 tablespoons finely diced red capsicum

4 teaspoons curry powder

3 teaspoons sweet chilli sauce

1 tablespoon chutney (any sort)

3 teaspoons tomato sauce

1 teaspoon seedless jam

¾ teaspoon salt

1 ¼ cups water or chicken stock

¼ cup coconut cream (optional)

3 teaspoons cornflour mixed to a paste with a little cold water

2 to 3 sheets ready rolled puff pastry, thawed

Method

Heat oil over medium high heat in a medium heavy based saucepan.  Sauté the lamb until it changes colour, stirring constantly to break up the mince.  Add the onion, garlic and capsicum and sauté one minute more.  Add the curry powder and again sauté for one minute.

Mix in the chilli sauce, chutney, tomato sauce, jam, salt and water or stock.  Bring to the boil, then reduce heat and simmer for 20 minutes.  Add coconut cream if using (any leftover from the tin can be frozen for later use).  Thicken with some or all of the cornflour paste.

Turn oven to 200°C.  Line 2 baking trays with baking paper.

Cut each pastry sheet into 4 squares.  Divide the cooled mixture between the squares.  Brusg 2 eges of each square with water, just a little, then fold over the filling, damp edges to dry and press edges to seal well.

Bake for 5 minutes, then reduce heat to 170°C and bake for 10 minutes more or until lightly golden. 

Serves 4 to 6.

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Cottage Pie

600g potatoes

1 tablespoon butter

½ teaspoon salt, approximately

½  cup milk, approximately

1 tablespoon oil

500g beef mince

1 onion, diced

1 medium carrot, diced

2 sticks celery, diced (optional)

3 teaspoons soy sauce

2 teaspoons Worcestershire sauce

3 teaspoon tomato sauce (ketchup)

1 cup stock (or water with ¼ teaspoon stock powder)

½ teaspoon salt

3 teaspoons cornflour mixed to a paste with 3 to 4 teaspoons cold water

½ to ¾ cup grated tasty cheese approximately

Method

Peel the potatoes and cut into 2cm cubes.  Cook in plenty of boiling water until tender.  Drain and mash with the salt and butter, then whisk in the milk, adding only as much as needed or more if necessary until potato is smooth and fluffy.

Grease a 20cm round casserole dish or 18 x 28cm lasagna style dish.

Preheat oven to 180°C.

Heat the oil in a small saucepan over medium-high heat and sauté the meat, stirring until well broken up and coloured.  Add the onion, carrot and celery (if using) and cook 3 minutes more.  Stir in the sauces and stock, bring to the boil, then simmer for 5 minutes until the vegetables are just tender. Add salt to taste and thicken with some or all of the cornflour paste.  Pour into the prepared dish.  Top evenly with the mashed potato and sprinkle with the cheese.

Bake for 20 to 25 minutes or until the cheese is browned.

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Moussaka

500g eggplant, approximately

2 teaspoons salt

2 tablespoons olive oil

3 teaspoons olive oil, extra

500g lamb mince

1 onion, finely diced

2 cloves garlic

250g tomatoes, diced

1 tablespoon tomato paste

Pinch ground allspice

Pinch dried oregano leaves

2 teaspoons tomato sauce

3 teaspoons Worcestershire sauce

2 teaspoons soy sauce

2 teaspoons relish or chutney (any sort)

1 tablespoon finely grated parmesan

For the cheese sauce

500ml milk

3 teaspoons cornflour

1 cup grated tasty cheese

2 eggs, lightly beaten

¼ cup freshly grated parmesan

Method

Slice the eggplant into 1cm slices and sprinkle with the 2 teaspoons salt.  Leave in a colander for 30 minutes, then rinse well and pat dry.  Heat a frying pan over medium-high heat and brush the eggplant slices with the olive oil.  Cook on one side until golden, then turn and cook on the other side, by which time the eggplant should be tender. 

To make the tomato sauce, heat the 3 teaspoon olive oil over medium high heat in a medium saucepan and sauté the lamb until it changes colour.  Add the onion and sauté 4 minutes more, then add the garlic and cook for a further minute.  Add the tomatoes, spices, sauces and wine and cook for 5 minutes or until the sauce is reduced and quite thick.  Stir in the parmesan and salt and pepper to taste.

To make the cheese sauce, whisk together the milk and cornflour and heat to boiling, stirring.  Remove from heat and whisk in the eggs, then stir in ½ cup of the tasty cheese.  Add salt and pepper to taste.

Mix together the remaining cheese and parmesan.

To assemble, place a layer of eggplant in the base of the dish, cover with the meat mixture, then with the remaining eggplant slices.  Spread the cheese sauce over, then sprinkle with the combined cheeses.

Bake for 20 minutes until topping is golden.

Hint – try using zucchini slices instead of eggplant for a more economical option.

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Little Chicken Satay Pies

1 tablespoon oil

350g chicken mince

1 small onion, diced

2 cloves garlic, crushed

1 heaped dessertspoon peanut butter

1 dessertspoon soy sauce

1 dessertspoon gluten free tomato sauce

1 dessertspoon chutney

1 dessertspoon sweet chilli sauce

1 cup gluten free chicken stock or coconut milk

2 teaspoons cornflour mixed to a paste with ¼ cup cold water

3 to 4 sheets ready rolled puff pastry, thawed

1 egg white, lightly whisked

Method

Heat the oil over medium high heat.  Sauté mince and onion, stirring often, until the mince is well broken up and coloured.  Add the garlic and sauté one minute more.

Mix in the peanut butter, soy sauce, tomato sauce, chutney, sweet chilli sauce and stock or coconut milk.  Bring to the boil and simmer, stirring occasionally for 10 minutes.  Mix the cornflour to a paste with a little cold water and use some or all of it to thicken the mince mixture.  Cool.

Heat oven to 200°C (fan forced).  Grease 24 scoop patty tin holes.

Cut rounds from the pastry to line the base of the tins.  Place 2 to 3 teaspoons of mince mixture in each.  Cut smaller circles for the tops and put in place, pressing edges together well. 

Bake for approximately 15 minutes until the pastry is light golden.  Allow to stand in tins for 5 minutes, then remove.

Makes 24, approximately.