Pittwater Life October 2017 Issue

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Food Life For more recipes go to www.janellebloom.com.au Food Life Recipes: Janelle Bloom Photos: Steve Brown; Benito Martin There’s really so much more to mince than ‘meats’ the eye! It’s no surprise mince is the most popular ‘cut’ of meat purchased from supermarkets. Mince is quick to cook, cheap – and very versatile. The Pittwater Life team challenged me to come up with great new ideas using mince that hopefully will replace the bolognese and appear on your dinner table over the coming weeks. Meatballs Serves 4 600g beef mince ½ cup dried breadcrumbs 30g parmesan, finely grated 2 tbs shredded fresh basil 1 egg, lightly beaten 3 garlic cloves, crushed 1 tbs plain flour 3 tbs olive oil 1 cup long grain rice, rinsed 1½ cups water 1 brown onion, finely chopped 700g jar tomato passata sauce 1 cup beef stock 1 cup basil leaves & extra grated parmesan, to serve 1. Combine mince, breadcrumbs, parmesan, basil, egg and half the garlic in a bowl. Season and mix until well combined. Roll level tablespoons of mixture into balls with damp hands. 2. Scatter flour on a plate, season. Roll meatballs in flour to coat. Heat one tablespoon oil in a large frying pan over medium heat. Add half meatballs, cook, shaking pan often 4-5 minutes until browned. Remove to a plate, cover keep warm. Repeat with oil and remaining meatballs. 3. Meanwhile, put the rice and water in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters form in surface of the rice. Remove from heat. Stand covered for 5 minutes. 4. Heat remaining oil in a large saucepan over medium heat. Add onion and remaining garlic, cook, 5 minutes until soft. Add passata sauce and stock, bring to the boil. Simmer 10 minutes until thickened slightly. Add the meatballs, cook 5-8 minutes or until meatballs cooked through. 5. Stir the rice through the meatballs and sauce. Stir through basil leaves and season. Scatter over parmesan and serve. Mexican chicken and tomato quiche Serves 6 1 tbs olive oil 300g chicken mince 1½ tbs taco seasoning 1 leek, halved lengthways, thinly sliced 1 large tomato, diced 1 tbs chopped coriander ¾ cup grated tasty cheese 3 eggs 300ml carton pouring cream Fresh coriander & lime to serve, optional Pastry 1½ cups plain flour 125g butter, chilled, cubed 1 egg yolk 2-3 tbs chilled water 1. For the pastry, combine flour and butter in a food processor. Process until mixture resembles breadcrumbs. Add egg yolk and 2 tablespoons water. Process until pastry just comes together in one ball, adding remaining water if necessary. Turn onto lightly floured surface. Knead gently until smooth. Press into a 15cm round. Wrap in greaseproof paper. Refrigerate until firm enough to roll out. 2. Preheat oven and large flat tray to 200°C fan forced. Roll the pastry out between baking paper to fit base and 64 OCTOBER 2017 The Local Voice Since 1991
with Janelle Bloom sides of a 2½ cm deep 25cm (base) fluted loose-bottom tin. Trim the edges. Pierce the base of the raw pastry with a fork 6 times. Line with baking paper. Half fill the pastry with baking beans or dried rice. Place the tart onto the hot tray, bake 15 minutes until set. Remove the paper and weights and bake a further 15-20 minutes until light golden. Reduce oven 180°C. 3. Meanwhile, heat oil in nonstick frying pan on mediumhigh heat. Add the mince and seasoning, cook stirring 4 minutes until mince has changed colour. Add leek and cook a further 2 minutes until leek is soft. Set aside to cool completely. 4. Spread mince mixture over pastry base. Top with tomato, coriander and cheese. Beat eggs, cream and salt and pepper in a jug with a fork. Pour over cheese. Bake 25-30 minutes or until set in centre. Stand 10 minutes before cutting into pieces. Serve with coriander and lime. Janelle’s Tip: You can use frozen shortcrust pastry sheets if you don’t want to make your own pastry. Meatloaf Serves 4 (with leftovers for lunch) 1 cup couscous ½ cup water 12 slices prosciutto 1 tbs olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 400g veal mince 400g pork mince 1 carrot, grated 1 zucchini, grated 100g roasted capsicum, chopped 60g semi dried tomatoes, finely chopped ¼ cup chopped stuffed olives Tomato or beetroot relish, to serve 1. Place the couscous in a large heatproof bowl. Pour over ½ cup boiling water. Cover and stand for 5 minutes until couscous has absorbed water. Remove the cover, drizzle over 1 tablespoon olive oil and stir gently with a fork to separate the grains. Set aside to cool. Janelle’s Tip: The couscous absorbs all the meatloaf juices, preventing meatloaf from tasting dry. to a large bowl, set aside 5 minutes cool slightly. 4. Add the mince, vegetables, olives to the couscous; season. Use clean hands to mix until well combined. Press mixture into loaf pan, folding the prosciutto over to cover. Bake for 40-50 minutes or until firm in the centre. Stand in the pan for 10 minutes before turning out. Slice and serve with chutney. Pizza Scrolls Makes 10 1 tbs olive oil ½ small onion, grated 150g beef mince 1/3 cup pizza sauce 80g thinly sliced mild salami 1/3 cup pitted olives, chopped 1 cup grated tasty cheese Extra finely grated tasty cheese, to serve Dough 2¼ cups self-raising flour, plus extra for dusting 1 tsp sea salt flakes 75g cold butter, chopped ½ cup finely grated parmesan ¾ cup milk 1. Preheat oven 180°C fan forced. Grease and line a 22cm round cake tin. Heat oil in a small frying pan over medium heat. Add onion, cook stirring 3 minutes until soft. Increase heat to high, add mince, cook stirring 5 minutes until mince changes colour. Transfer to a bowl, set aside to cool. 2. For the dough, combine the flour, salt and butter in a large bowl. Use your fingertips to rub butter into flour to form fine crumbs. Stir in parmesan. Make a well in the centre. Add milk. Gently stir with a butter knife, until dough comes together, adding more milk if necessary to form a soft dough. 3. Turn out onto a lightly floured bench. Gently knead until dough is smooth. Roll out to a 25cm x 35cm rectangle. Stir the pizza sauce into the mince mixture then spoon over the dough, leaving a 1cm border around edges. Top with salami, olives and cheese. 4. Starting from one long side, roll up dough firmly to enclose filling. Trim ends. Cut into 10 equal slices. Arrange in the cake tin. Bake for about 35-40 minutes, or until golden. Serve warm or at room temperature sprinkled with extra cheese. Food Life The Local Voice Since 1991 2. Preheat oven to 180°C fan forced. Grease the base and sides of a 7cm deep, 7cm x 25cm (base) loaf pan. Line the pan with prosciutto, allowing slight overhang on both long sides. 3. Heat oil in a small frying pan over medium heat. Add onion and garlic and cook 3-4 minutes until soft. Transfer Janelle’s Tip: Scrolls are best eaten on the day they are made. OCTOBER 2017 65
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