Mince might not be fancy,but it's hard to beat when it comes to versatile cooking that keeps the family fed on a budget.
The trick is finding new,creative ways to put it to delicious work in the kitchen.
Geelong home cook and Instagram star George Georgievski does just that in his latest cookbook,Dinner Express, which is all about fast,fresh meals for busy people.
Here,he shares four new recipes that make the most of mince.
Fast and fresh Vietnamese-style meatball salad
I love everything about Vietnamese cuisine and culture and I can't wait to get back there to learn more. Here is a simplified version of the popular dish,bun cha,which is absolutely off the charts.
INGREDIENTS
METHOD
- Time to get cracking. Grab a bowl and drop in the mince,fish sauce,lemongrass,garlic,sugar,spring onion and salt. Using your hands,give it a good mix and make sure all the ingredients are well combined.
- I like to make traditional-looking Vietnamese meatballs. Spoon a tablespoon of the mince mixture into your hand and form it into a flattish,rounded meatball that's about half the size of your palm. Set aside on a plate and repeat with the remaining mince mixture to make about 12 meatballs.
- Heat the vegetable oil in a large frypan over medium-high heat. Working in batches,cook the meatballs for about 3 minutes each side,until they are caramelised and cooked through.
- To make the noodle salad,cook the vermicelli noodles according to the packet instructions,then drain and rinse under running water until cold (you can also cook the noodles ahead of time and store them in the fridge if you prefer). Thoroughly drain the noodles,then transfer to a salad bowl.
- Add the carrot,cucumber,chilli (if using),lettuce and coriander to the noodles.
- To make the dressing,place the ingredients in a jar,screw on the lid and give it a good shake. Toss well with the salad to combine.
- Place the meatballs on top of the salad and serve,while shaking your head in amazement at how much of a flavour punch this dish has.
Serves 4
NotePork is predominately used in Vietnam for these meatballs,but you can also use chicken or turkey mince in this recipe,plus cold chicken tastes awesome,which means you'll have an amazing lunch the next day.
Pirinska 8 (aka Macedonian baked beans with meatballs)
This dish is special to me. The name Pirinska 8 was my grandmother's street address back in Macedonia. I've dedicated this recipe to her and her beautiful warmth and contagious smile that recharged my heart and soul every time I saw her. This is something of a hybrid recipe,based on the traditional Macedonian dish,tavche gravche,but with an Aussie twist and a hint of Italian. Gotta love our multicultural country.
INGREDIENTS
- 1 tablespoon vegetable oil
- 4 x 400g cans cannellini beans
- 400g can diced tomatoes
- 1 onion,finely chopped
- 4 garlic cloves,finely chopped
- 1 teaspoon salt flakes
- 1 tablespoon smoked paprika
- 4 long red or green chillies (optional)
- 1 tablespoon chopped mint leaves
- crusty bread,to serve
Pork meatballs
- 500g pork mince
- 3 tablespoons chopped mint leaves
- 3 tablespoons chopped flat-leaf parsley leaves
- 1 egg
- 2 tablespoons grated parmesan
- 1 tablespoon garlic powder
- 1 teaspoon salt flakes
METHOD
- Preheat the oven to 190C fan-forced (210C conventional).
- Let's make the pork meatballs first. Drop the ingredients into a large bowl and use your hands to mix and squeeze the ingredients until really well combined. Roll the mixture into palm-sized balls and set aside on a plate.
- Place a frypan over high heat and add the vegetable oil. Sear the meatballs for about 1 minute each side until browned (we don't want to cook them through).
- Tip the cannellini beans (including the liquid in the cans) and the tomatoes into a large baking dish. Scatter over the onion and garlic and sprinkle with the salt and smoked paprika. Give it a good mix to combine,then top with the meatballs and whole chillies (if using) so they look super cool. Pop the dish in the oven for about 20 minutes or until the liquid thickens.
- Sprinkle the mint over the top and get ready to fill your soul. I like to add a serving spoon to the dish and invite everyone to help themselves. Serve with crusty bread for mopping up the tomatoey sauce.
Serves 4-6
NoteYou can use pork chops,beef cheeks or even raw prawns instead of the pork meatballs;just remember to adjust the cooking time accordingly. Any canned beans will work well in this dish – try kidney beans,black beans or even borlotti beans. Let your imagination run wild.
Everyday tacos
When I do school pick-up on a Tuesday and I ask my daughters what they'd like for dinner they will always say tacos. Even if it's not a Tuesday,they'll still ask for tacos. This recipe is so simple – vamos!
INGREDIENTS
- 1 tablespoon olive oil
- ½ onion,diced
- 2 garlic cloves,crushed
- 500g beef mince
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon salt flakes
- ½ teaspoon dried oregano
Note I like to use beef mince as it's quick to cook,but you can also use pork,chicken or even turkey mince – just make sure you adjust the cooking time. You can serve up any taco toppings including shop-bought salsa. I always top my own tacos with fresh sliced chilli or a good chilli sauce. Enjoy.
Meatball parmigiana
Who doesn't love a good parma? This dish is just like a chicken parma but with meatballs! It's best served with a leafy green salad to help balance the heaviness of the cheese and tomato sauce,which I love dipping the baguette into. Trust me,this is a soon-to-be family favourite that the kids will ask for again and again.
INGREDIENTS
Serves 4
NoteYou can use any mince you like in this recipe. If you prefer your meatballs crunchy,crisp them up in 1 tablespoon of olive oil in a frypan over medium-high heat for 4-5 minutes before adding them to the baking dish.
This is an edited extract fromDinner Express by George Georgievski,published by Plum,RRP $26.99. Photography by Nikole Ramsay.Buy now