Make It Mince

Mince! We always have it in the fridge and there’s no denying it can be delicious. But there comes a time when you get tired of tacos and need to spice up your mince recipe repertoire.

Mince can be recreated in so many exciting dishes. Have a look at our three favourite mince recipes, with a twist.

Thai Larb Salad (serves 4)

What you’ll need:
1 tbs peanut oil

500g chicken mince

1 stem lemon grass, pale section only, finely chopped

1 fresh long green chilli, finely chopped

60ml (1/4 cup) fresh lime juice

1 tbs fish sauce
1 tbs sweet chilli sauce

1 tsp finely grated lime rind

1/2 small red onion, thinly sliced

1/3 cup fresh coriander leaves

2 tbs torn fresh mint

Baby cos lettuce leaves, to serve
40g (1/4 cup) finely chopped roasted peanuts, to serve

What to do:
1. Heat half the oil in a wok over high heat until just smoking. Add half the mince, lemon grass and chilli and stir-fry, breaking up any lumps, for 3-4 minutes or until chicken cooks through. Transfer to a heatproof bowl. Repeat with the remaining oil, chicken, lemon grass and chilli, reheating the wok between batches. Set aside for 15 minutes to cool slightly.
2. Whisk together the lime juice, fish sauce, sweet chilli sauce and lime rind in a small bowl until well combined. Drizzle the chicken mixture with the dressing. Add the onion, coriander and mint and stir to combine. Spoon the mixture among lettuce leaves and sprinkle with peanuts to serve.

Jamie Oliver’s Versatile Meat Ragu (serves 12)

What you’ll need:
4 tablespoons extra virgin olive oil
6 rashers streaky bacon, sliced
2 red onions, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 sticks celery, trimmed and sliced
1 butternut squash, peeled and chopped
3 carrots, peeled and chopped
750 g minced pork
750 g minced beef
2 glasses red wine
5 x 400 g tinned plum tomatoes
3 sprigs of fresh rosemary
1 fresh bay leaf
sea salt
freshly ground black pepper

What to do:
1. Heat the oil in a very large casserole-type pan and add the bacon. Then add the onion, garlic, celery, squash and carrot, and cook very gently for about 15 minutes until soft. Add the mince, break it up with a wooden spoon and cook for about 10 minutes.
2. Turn the heat up, pour in the wine and simmer for a few minutes. Add the tomatoes, then fill an empty tin twice with water and add this to the pan too. Drop in the rosemary sprigs and bay leaf, and season with salt and pepper.
3. Bring to the boil and simmer for 1½ hours with the lid on. After this time, if the ragù is still quite liquid, remove the lid, turn the heat up and simmer for a few more minutes to reduce. 

Asian Style Stuffed Tomatoes (serves 6)

What you’ll need

6 large vine-ripened tomatoes

2 tbs vegetable oil

6 garlic cloves, crushed

1 small onion, finely chopped

2 tsp grated ginger

25g dried shiitake mushrooms (available from Asian supermarkets), soaked in hot water for 20 minutes

350g lamb mince

3 tsp caster sugar

1 tbs soy sauce

1 tbs shaohsing rice wine (available from Asian supermarkets)

1 tsp sesame oil

1 eggwhite

150ml chicken stock
1/3 cup (80ml) oyster sauce

What to do
1. Slice tops off tomatoes and set aside. Use a small spoon to scoop out tomato flesh. Strain pulp and reserve liquid. Pat inside of tomatoes with paper towel.
Heat a wok over medium-high heat, then fry 1 tablespoon vegetable oil, garlic, onion and ginger for 1 minute. Remove and cool.
Drain mushrooms, discard water, and squeeze dry. Finely chop and place in a large bowl with mince, 1 teaspoon of sugar, soy, rice wine, sesame oil and eggwhite.
Mix well, then use to stuff tomatoes. Wipe wok clean and heat remaining vegetable oil over medium heat. Add tomatoes filling-side down and cook for about 5 minutes or until golden. Turn tomatoes over and add stock, oyster sauce, remaining sugar and reserved tomato juice. Reduce heat to low, place tops on tomatoes and simmer, covered, for 15 minutes or until filling is cooked through. Serve with jasmine rice.

*Recipes courtesy of Jamie Oliver and

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