All posts tagged Mince

Lamb Mince Tagine

Tagine ingredients

  • 2 cups lamb mince, cooked* (see accompanying method)
  • 1 Sucuk (Turkish sausage)
  • 1 roasted red capsicum, sliced
  • 2 tbsp caramelised onions
  • 2 tbsp feta
  • 1 handful baby spinach
  • 2 tomatoes, cut in quarters and roasted
  • 6 eggs

Tagine method

Heat the tagine over an open medium flame for a few minutes. (No oil is necessary as the lamb mince will provide the moisture.)

Add the mince and Sucuk, mix through to heat and add the remaining ingredients carefully. Try not to pack the ingredients in too tightly
as this will hinder the cooking process.

Crack the eggs into the mixture, reduce the flame and cover with a lid, cooking slowly until the eggs are to your liking. Serve
with bread.

Lamb mince ingredients

  •  1kg mince
  •  3 tbsp olive o
  •  2 whole cloves garlic, crushed
  • 1 brown onion, diced
  •  1 tsp harissa
  •  2 tsp ground cumin
  •  2 tsp ground coriander
  •  2 tsp ras el hanout
  •  2 tsp black pepper
  •  2 tsp salt
  • 4 tbsp pomegranate molasses

Lamb mince method
Heat olive oil in a pan on a medium heat, add garlic and onions and cook for 5-10 minutes until the onions are soft.

Add the lamb mince and cook for another 10-15 minutes until browned.

Add all the spices, mix and break up the mince with a wooden spoon. If the mixture appears dry add a small amount of water.

 

Prepared by
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary visit cit.edu.au
phone (02) 6207 3188 or email infoline@cit.edu.au.

San Choy Bau

San Choy Bau

Ingredients

  • 1 tablespoon peanut oil
  • 2 garlic cloves, crushed
  • 2cm piece ginger, finely grated
  • 500g lean pork mince
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 3 green onions, thinly sliced
  • 1/2 lime, juiced
  • 1 teaspoon sesame oil
  • 1 cup beansprouts, trimmed
  • 1/4 cup fresh coriander leaves, chopped
  • 12 large butter lettuce leaves
  • 1/4 cup chopped roasted peanuts

Method

Heat wok over high heat until hot. Add peanut oil and swirl to coat. Add garlic, ginger and pork. Stir-fry for 2 to 3 minutes or until pork just changes colour.

Combine oyster sauce and soy sauce in a jug. Add onions, sauce mixture, 2 teaspoons of lime juice and sesame oil to wok. Stir-fry for 3 minutes or until heated through. Stir in beansprouts and coriander.

Spoon pork mixture into lettuce leaves. Sprinkle with peanuts. Serve.

For further information on courses in culinary visit cit.edu.au phone (02) 6207 3188 or email infoline@cit.edu.au.

 

Prepared by

Ivonne Nathan

Culinary Skills Teacher

Trade Skills and Vocational Learning

Canberra Institute of Technology