minced beef
Ingredients:
1/3 cup rice bran oil or any cooking oil
1 brown onion, diced
2 cloves garlic, crushed, peeled, chopped
500g minced beef
350g green beans, topped, cut diagonally into 3cm
1 cup carrots, julienned
1 cup celery, thinly sliced
3 large potatoes, cut into 1cm cubes
40 mls soy sauce
3 tbs kecap manis (sweet soy sauce)
250g bean sprouts, ends trimmed
40 spring roll wrappers, thawed
Method: Makes 40
1. Heat 2 tbs. of oil in a large non-stick frying pan. Saute onion and garlic on medium-high heat for 2 minutes or until aromatic. Add minced beef, cook, stirring with a wooden spoon to break up mince, 3-5 minutes or until browned and cooked through. Add the beans, celery and carrots, cook, stirring occasionally for 2 minutes. Add the potatoes, soy sauce and sweet soy sauce. Cook for 1 minute stirring occasionally. Cover with a lid and cook on low heat for 5 minutes or until the potatoes are soft but firm. Add the bean sprout and cook for a further 1 minute. Add salt and pepper, to taste.
2. Transfer filling to a colander to drain all the juices and let cool.
3. Place 1 spring roll wrapper onto a flat surface with one corner pointing towards you. Place 2 tablespoonful of filling onto corner of wrapper. Fold corner over filling, then roll up firmly, folding edges in. Brush final corner with cold water to seal. Repeat with remaining wrappers and filling.
4. Heat remaining oil in a large frying pan. Cook spring rolls, in batches on medium-high heat for 3 to 4 minutes or until golden. Transfer to a wire rack with a slotted spoon. Serve with sweet chilli sauce or kecap manis.
Note:
There are so many variations of spring rolls. This is my version…
This dish is quick and easy to prepare. It can be enjoyed more when dipped in your favourite dipping sauce.
Spring rolls can be enjoyed as an appetizer, a snack, and a side dish. I like to dip it in my favourite spiced vinegar with chillies.
Ingredients:
1 large brown onion, diced
2 garlic cloves, crushed, peeled, finely chopped
2 tbs. rice bran oil
500g minced beef
1 cup frozen peas
1/2 cup corn kernels
1 red capsicum, diced
600g potatoes, cut into 1cm cubes
60 mls. soy sauce
50 mls. water
3 tsps. curry powder (I used Keens curry)
1 tsp. chilli powder (optional)
1 tbs. sugar (optional)
12 sheets puff pastry, thawed
1 egg, lightly beaten
1/4 cup coriander leaves, chopped
Method:
Makes 48
1. Heat oil in a large non-stick fry pan over medium heat. Cook onion and garlic for 2 minutes or until soft and aromatic. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6-7 minutes or until browned and cooked through. Add the potatoes and cook, stirring occasionally for 5 minutes or until just tender.
2. Combine soy sauce, water, curry powder, chilli powder and sugar in a mug. Add to mince mixture. Bring to the boil. Reduce heat to medium-low. Add the peas, corn and capsicum. Simmer, stirring, for 4 to 5 minutes or until liquid has almost evaporated. Add salt and pepper, to taste. Add coriander and stir. Set aside to cool completely.
3. Preheat oven to 220 degrees Celsius. Use a 10cm-diameter pastry cutter to cut 4 discs from each sheet of pastry. Place 1 tablespoon of the beef mixture on each disc. Fold in half and press edges together. Place on a tray lined with baking paper. Brush top with egg.
Bake, 1 tray at a time, for 15-20 minutes or until golden and puffed. Serve with tomato chutney or sweet chilli sauce.
Note: (if you don’t have a pastry cutter, use a bowl or small plate of the same measurement and cut around it)
500g minced beef
½ red onion, diced
2 cloves garlic, crushed, peeled, chopped
1 birds eye red chilli, seeds removed, chopped (optional)
30g sachet taco spice mix
1/3 cup coriander leaves, chopped
2 tbs. rice bran oil
8 iceberg lettuce leaves
Method:
1. Heat oil in a large frypan on medium-high heat. Sauté onion, garlic and chilli for 1-2 minutes until aromatic. Add the beef and cook for 2-3 minutes until browned, stirring with a wooden spoon to break up mince. Add the spice mix and cook for a further 2 minutes. Stir in the coriander leaves. Spoon the mixture evenly among lettuce cups. Serve with lime wedges and Greek yoghurt.
*To make the Greek yoghurt, sprinkle with a large pinch of cayenne pepper and drizzle with olive oil.
