Cheesy stuffed crumbed rissoles

 Got mince and get sick of spag bol?? 

This is a cheesy stuffed crumbed rissole 

Why not try this out?!

Oh how I love things that are crumbed and things that are stuffed! 

I asked what it should be called and the answer I received was a stuffed crumbed meat slab...i'm thinking...no, meat slab does not sound very enticing!

I took a few pics so you can see what i'm trying to describe!

I used 600g beef mince, add salt and pepper, knead for a minute until sticky.

What I did here was make 2 bigger ones (125g mince) for the adults and then divided the remaining mince to make 4 smaller ones.

Take a ball of mince and flatten out to a rectangle shape, place a couple of bits of cheese on 1 half and then fold over to enclose the cheese. Seal up the edge and form a rectangle shape.

You can pan fry this as is, or take it to another level by crumbing it, yum yum! 

To do this just roll in some cornflour, then dip in beaten egg (just 1) and whatever crumbs you normally use for crumbing. Leave in the fridge until you need them. Then just cook in some oil on a low to medium heat. Not too high or you will burn the outside and the middle will be raw!

I had this with tabouli, salad and grilled broccolini 

Mess!!!!!

Middle Eastern meatballs baked in a tomato and vegetable sauce

Serves 4- you can use 750g mince and serve 6

Ingredients

500g pork and veal mince

2 browns onions and 5 cloves of garlic finely chopped

2 carrot, ½ cm dice

2 stalks of celery ½ cm dice

1 cup of tomato passata

1 cup of beef or chicken broth

1 big handful each or mint and parsley, washed and chopped

1 tsp ground cumin/1 tsp ground coriander- you can double these spices if you want more flavour

1 tsp salt

Optional- 250g tub of buffalo mozzarella, sliced thinly- you can find this in this nice cheese section at the supermarket, it’s a fresh mozzarella and is white in colour, will be in brine or most likely oil.

Optional chopped red chilli if you like some heat

Method

Preheat your oven to 200c or 180 c fan forced.

In a large bowl knead together the mince and 1/3 of your onion/garlic, salt, spices, most of your chopped parsley/mint (reserve some to sprinkle over the top when cooked. Knead until sticky and form 16 balls and set aside.

In a large pan heat some olive oil and fry off your meatballs for 1-2 minutes until browned. Then put in the other 2/3 of your onion/garlic, carrot, and celery- cook a further 1-2 minutes and then add  your passata and broth- simmer, stirring a further 1-2 minutes until the broth is hot. Transfer to an oven proof dish and bake for 30 minutes, uncovered. Serve up by putting some sliced buffalo mozzarella on top and your reserves parsley and mint and chilli if using.

Serve this with some rice, cous cous, flatbread or some zoodles (zucchini/vegetable noodles)

Also have with extra steamed vegetables or a nice big salad.

Tri coloured slaw with prawns, goat’s cheese, and basil and lemon dressing

Serves 4

You could use a dry coleslaw mix (without dressing) from the supermarket to make it quicker.

Ingredients

200g grams each of pumpkin, beetroot and green cabbage, beetroot and pumpkin peeled and grated, cabbage finely sliced. It’s easier to use the 2 attachments on a food processor

400g raw green prawns

100g goats cheese or other feta, you can leave out if you want dairy free

1 bunch of broccolini ends trimmed, you can use a small head of broccoli

Basil dressing

15 g basil leaves about 1 cup loosely packed

2 garlic cloves, peeled

1 tbsp tahini

2 tbsp lemon juice

2 tbsp extra virgin/avocado oil

Method for dressing

Blend altogether in food processor or similar, season with salt.

Method for prawns

Put the broccolini in a steamer or pot of boiling water. Put a large pan on with  1 tbsp ghee/coconut oil, when hot stir fry your prawns for about a minute, they will turn pink and will be white all the way through. They cook very quickly. Season with salt and pepper. You can either mix the dressing through your slaw, or you can drizzle over the top of your prawns. To serve this put your slaw down, then your cooked prawns, scatter over your cheese, broccolini on the side.

Gluten free cheesy garlic bread

This is nice to have with soups or anything you want to use the bread to mop up juices or sauce

Serves 4

Ingredients:

1 egg
1-2 garlic cloves, crushed

1/4 cup packed grated Parmesan cheese

1.25 cups packed shredded cheese

2 tablespoons plain whole milk yogurt

1/4 cup arrowroot flour

pinch cayenne pepper (opt)

pinch fine ground Celtic/ Himalayan

1/4 teaspoon baking soda

Instructions:  there are 2 ways, I use the pan method (below)

Preheat the oven to 180 degrees C.

Combine all ingredients in a medium bowl. Mix until well-combined.

Spread the mixture onto a baking tray lined with baking paper .Use a silicone spatula to spread the mixture out as thin as you can make it without seeing any holes.

Bake at 180 degrees for 18-22 minutes. The edges should be very browned, and the top should be nicely browned.

Remove from the oven and cool for a few minutes. Then use a pizza cutter or knife to cut the bread into wedges or pieces.

Or heat some ghee in a pan and dollop 4 lots of the mix in the pan and press down to form circle. Keep on a medium low heat and cook until golden brown then turn over and cook the other side.