Friday, 17. September 2010

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Beef mince lasagne.


Filling                                                      Topping

500 gram beef mince

1 packet (250 gram) lasagne sheets

2 tablespoons vegetable oil

1 onion, finely chopped


1 stick celery, finely chopped

2 tablespoons plain flour

50 gram finely chopped ham

2 cups milk

1 carrot, finely chopped

salt and black pepper to taste

1 clove garlic, crushed

125 gram mozzarella cheese

5 tablespoons tomato paste

2 tablespoons butter

2 cups water

1 chicken stock cube, crumbled

salt and black pepper to taste

pinch of nutmeg


Filling:   Dissolve stock cube in 2 cups of water, let stand. Heat oil in medium saucepan. Add ham and cook gently for 3 minutes, add the onion, carrot, celery and garlic. Cook stirring until onion is soft. Add the mince, stirring until brown. Stir in tomato paste, and water with the stock cube. Season with salt, pepper and nutmeg. Cover and cook gently for 20 minutes, stirring occasionally.


Sauce:   Melt butter in medium saucepan, stir in flour and cook for 2 minutes over gentle heat. Remove from heat and gradually stir in milk. Return to moderate heat and stir until thick and smooth. Season with salt and pepper, add mozzarella cheese and stir over low heat until cheese melts.


Assembly:   Preheat oven to 180C. Pour ½ cup meat sauce into greased baking dish. Add alternate layers of lasagne, meat and cheese sauces, ending with cheese sauce  (4 layers of each). Sprinkle the top with grated parmesan cheese (if desired) and cover with alfoil. Bake in oven for 35-40 minutes. Remove from oven and let stand covered for 5 minutes before serving.  4-6





1 tablespoon oil

60 gram butter or margarine

2 onions, sliced in rings

1 kg minced steak

1 cup dry red wine

2 x 400 gram can tomatoes, mashed

4 cups water

1 beef stock cube, crushed

1 teaspoon basil

1 teaspoon oregano

1 teaspoon thyme

2 tablespoons tomato paste

salt and pepper to taste

750 gram spaghetti (or pasta of choice)


Heat oil in large pan, add small portions of mince, brown, then set aside, continue until all mince is browned. Add butter and onions to pan, cook until onions transparent. Return mince and stir in over heat. Add wine, contents of tomato cans, water, stock cube, herbs and tomato paste. Stir until sauce boils and thickens, reduce heat, simmer gently uncovered for 2 hours, stirring occasionally. Place pasta in large boiler of boiling salted water, cook until tender, rinse well under hot running water. Drain.    6



Cheese and mushroom meatloaf.



1 kg beef mince

2 onions chopped

vegetable oil

250 gram open mushrooms, sliced

1 tablespoon mixed herbs

1 tablespoon seasoned pepper

1 tablespoon season all spice

1 tablespoon Worcestershire sauce

1 egg, lightly beaten

125 gram shredded mozzarella cheese

2 tablespoons teriyaki baste

½ cup barbecue sauce


1 cup water

2 tablespoons brown onion gravy mix


Meatloaf:   Combine mince, herbs, sauces, egg, Teriyaki and cheese in large bow, mix well. Heat 2 tablespoon oil in pan, stir in onions and mushrooms, cook for about 3 minutes or until onion is soft, mix well into mince mixture. Press firmly into a lightly greased loaf pan (about 15cm by 25cm) bake in 180C oven for 1½ hours. Remove from pan, let stand on open tray, keep any juices.


Gravy:   Combine any juices left in pan with water and gravy mix, stir over heat until sauce boils and thickens.


Slice into 10mm slices, pour gravy over, serve with either boiled vegetables of choice, or fresh salad.



Cheese burgers.


750g lean beef mince

1cup grated Colby or Edam cheese

½ cup chopped fresh parsley

1 small onion, finely diced

1 egg, lightly beaten

2-3 slices bread, crumbed

½ cup tomato sauce

salt and pepper to season

2 tablespoons Worcestershire sauce

hamburger buns, for serving

lettuce, tomato, sliced beetroot and avocado (optional), for serving


In a bowl combine the beef, cheese, parsley, onion, egg, breadcrumbs, tomato sauce and a seasoning of salt and pepper. Mix well. Mould into 8 even shaped burgers. Cook over a moderate heat on a lightly greased BBQ (or in a frying pan) for 5-7 minutes each side, or until golden.  Serve the burgers on a crispy bun, with sliced beetroot, sliced tomato, sliced avocado and some crisp lettuce leaves.   8



Curried Mince.


500 gram beef mince

1 apple, chopped

1 banana, chopped

2 onions, chopped

2 tablespoons plain flour

1 tablespoon gravy powder

3 tablespoons fruit chutney

3 tablespoons curry powder

1 tablespoon brown sugar

1 cup sultanas

juice of 1 lemon

1 cup water

2 tablespoons butter or margarine


Best if cooked the day before, and reheated. Heat butter in pan, lightly brown mince, remove. Combine all other ingredients in large bowl, add mince and mix well. Place all ingredients in casserole dish, cover and cook for 1 hour at 180C, stir occasionally.



Dakota meat loaf.


500 gram lean beef mince

1 egg, lightly beaten

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon  paprika

1 tablespoon grated onion

1 cup tomato juice

6 Sao biscuits, rolled into crumbs


Mix the mince with all ingredients in a large bowl, press into a lightly greased loaf tin. Bake in preheated 180C oven for 1 hour.   4



Glazed meat loaf.


1 kg minced beef

1½ cups stale bread crumbs

1 onion, grated

1 carrot, grated

2 teaspoons French mustard

¼ cup barbecue sauce

½ cup milk

2 eggs

½ cup mint jelly

2 tablespoons chopped parsley


Combine well the mince, breadcrumbs, onion, carrot, mustard, barbecue sauce, milk and eggs. Press into loaf tin (about 9cm by 22cm), cover with alfoil and bake in 180C oven for 1 hour. Remove from oven. Mix parsley and mint jelly, spread over mince, replace in oven, uncovered, cook for further 20 minutes. Remove, drain juices, slice and served with salad or boiled vegetables of choice.





250g veal mince

250g beef mince

250g pork belly mince

1 onion finely chopped

1 clove of garlic finely chopped

1 stick of celery finely chopped

1 egg

1 small bunch of parsley finely chopped

4 tablespoons grated Parmesan

Salt and freshly ground black pepper


Mix all the above really well and shape into patties. Then on a hot BBQ plate, cook the burgers to medium, do not over cook as that will dry them out.


Garnish ingredients                             Beetroot relish ingredients

4 wholemeal burger buns  

200g of cooked beetroot

4 lettuce leaves  

1 cooked garlic clove

4 red onion rings  

1 tablespoon of chopped parsley

4 slices of tomato  

1 tablespoon of sour cream


2 tablespoon of aged balsamic vinegar


puree all the above to a rough puree.


Serve the burgers as you would normally with a dollop of mayonnaise, mustard and the beetroot purée.



Hamburgers (2).


1 tsp chopped fresh garlic  

 ¼ chopped fresh parsley

¼ cup chopped fresh parsley  

 1 egg, lightly beaten

1 fresh breadcrumbs  

 1 cup fresh breadcrumbs

6-8 Hamburger buns, split and toasted  

 ½ cup tomato ketchup

500g lean beef mince  

 ½ onion, finely chopped

salt and freshly ground black pepper  

 1 tbsp chilli sauce,

1 tbsp Worcestershire sauce,  

  1 tbsp seeded mustard  (opt)

tomato, beetroot, pineapple, avocado, lettuce, cheese, bacon, onions and/or egg.


Combine the minced beef, onion, garlic, parsley, ketchup, egg and breadcrumbs. Season to taste and mix well. Mould into 6-8 even-shaped burgers. Barbecue or pan fry the burgers for around 5-7 minutes each side, turning only once.  Serve with salad ingredients.   6-8



Honey rissoles.


500 gram minced beef  

 1 teaspoon season-all spice

1 teaspoon dried basil leaves  

 3 tablespoon honey

1 tablespoon soy sauce  

 2 teaspoon oyster sauce

2 tablespoons sour cream  

 1 egg lightly beaten

1 onion, finely chopped  

 1 teaspoon minced garlic

2 chicken stock cubes, crumbled  

 ½ cup stale bread crumbs

salt and pepper to taste  

 oil for shallow frying


Combine all ingredients (except oil) in large bowl, shape mixture into rissoles, shallow fry in hot oil until golden brown on both side and cooked though. Serve with boiled vegetables of choice



Meat Balls.


1kg beef mince  

 250 gram skinless herbed sausage meat,

½ cup milk  

 4 slices bread, crusts removed, crumbled

2 eggs  

 3 cups Raguletto Napolitana sauce

¼ cup grated parmesan  

 1 teaspoon oregano

3 tablespoons olive oil  

 salt and pepper to taste

1 teaspoon basil  

 3 tablespoons Worcestershire sauce


Lightly grease a large casserole dish. Break up bread and place in large bowl, add the milk, mix and allow to sit until most of milk is taken up by bread. Add meats, ½ cup Raguletto sauce, Worcestershire, eggs, cheese, oregano, basil and mix well by hand. Shape mixture into 3 cm balls, by rolling in wet hands. Put half of olive oil into large frying pan, brown meat balls, turning to brown on all sides. Add browned meatballs to casserole dish, add remaining Raguletto sauce, stir to cover all balls with sauce. Cover and bake in oven for 30 minutes at 190C or until meat balls are firm and cooked through. Remove lid and cook for further 15 minutes.   5



Meat Balls (2).


1 onion, chopped  

 200 g flat mushrooms, chopped

500 g lean minced beef  

 ½ cup dried breadcrumbs

1 egg, beaten  

 2 tablespoons freshly chopped parsley

¼ cup Worcestershire sauce  

 1 leek, washed and sliced

3/4 cup orzo or risonni  

 1 x 420g can condensed tomato soup

1½ cups beef stock  

 1 cup water


Orzo and risonni are small pasta pieces. You can substitute rice. Pan fry the onion in a dash of oil until just beginning to soften, increase heat, add mushrooms and cook stirring until tender. In a bowl, combine beef mince, breadcrumbs, parsley, cooked onion and mushrooms, egg and Worcestershire Sauce, mix well. With wet hands roll mixture into small balls. Heat a deep, lidded, frying pan with a dash of oil and brown the meatballs. Scatter over the leek and orzo, add the soup, stock, water and season with salt and pepper. Cover and simmer very gently for 25 minutes, or until the meatballs and orzo are tender. Garnish with extra parsley.   4



Meat Loaf aû Digger.


250gram beef mince  

 250gram pork mince

250gram chicken mince  

 ½ cup milk

1 onion, finely chopped  

 4 slices whole-meal bread, crusts off

1 red capsicum, finely chopped  

 3 spring onions, finely chopped

2 eggs, beaten  

 ½ cup tomato sauce

3 tablespoons Worcestershire sauce  

 ½ cup chopped fresh parsley

1 teaspoon nutmeg  

 ¼ cup grated parmesan cheese

1 carrot, grated


Pour the milk into a large bowl, add the bread, broken up, and mix until most of the milk is taken up in the bread. Add all other ingredients and mix by hand until all ingredients are completely combined. Spoon mixture into loaf baking dish, place in 180C oven for 1 hour or until top is deep brown, remove from oven and allow to sit for 5 minutes before serving.   6



Middle Eastern Rissoles.


1 kg mince  

 1 medium onion, finely chopped

2 lge garlic cloves crushed  

 1/3 cup currants

1/3 cup blanched almonds (chopped)  

 2/3 cup stale breadcrumbs

1 lightly whipped egg  

 1 teaspoon ground cumin

1 teaspoon ground cinnamon  

 1 teaspoon ground coriander

2 teaspoon ground ginger  

 1 tablespoon Sambal Oelek chilli paste

1 tablespoon olive oil


Add oil, onion, garlic and dry spices to a shallow pan, cook in microwave uncovered for 5 minutes, stirring once. Add remaining ingredients, combine well, make into small rissoles. Place rissoles in a single layer into lightly oiled microwave pan and cook for 7 minutes or until cooked. Repeat until all cooked.    8



1½ cups plain yoghurt  

 2 teaspoons lemon juice

½ cup shopped mint leaves  

 2 small Lebanese cucumbers, seeded, diced


Mix all ingredients in a bowl, pour over rissoles . Serve over boiled rice





2 medium eggplants

cooking oil

2 medium onions, peeled and chopped

750 g beef (or lamb) mince

2 tablespoons tomato paste

1 teaspoon mixed herbs

2 tablespoons honey

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

Salt and pepper

1 cup beef stock

3 large potatoes

2 X 400 gram chopped tomatoes

3 button mushrooms, diced



30 g margarine

30 g plain flour

30 g grated cheese

1½ cups milk

2 eggs, separated.


Slice the eggplant and spread on a plate. Sprinkle eggplant with salt and leave for 15 minutes. Rinse and dry. Fry the eggplant in a little oil until brown on both sides and set aside. Heat the remaining oil and cook the onion and mushrooms until soft, remove, set aside. Add the mince, brown sugar, honey and Worcestershire sauce and cook until browned, stirring often, return the onion/mushrooms to the pan, stir to mix well. Stir in the tomato paste, stock, herbs and seasonings. Bring to the boil. Cover and simmer for 15 minutes. Slice the cooked potatoes. Spray the bottom of a 25mm square oven proof dish with oil, layer the base with half the eggplant and 1 can of tomatoes. Spoon in half the meat mixture and top with the rest of the eggplant and the other can of tomatoes. Layer the top with the potatoes.


Melt the margarine, stir in the flour and gradually blend in the milk. Bring the sauce to the boil, stirring constantly. Beat in the egg yolks and cheese. Whisk the egg whites and fold into the sauce. Pour the sauce over the Moussaka and bake in a 1800C oven for 60 minutes, turn on grill and grill until potatoes turn a golden brown.



Olive stuffed meatballs.



600g beef mince  

 1 cup fresh multigrain breadcrumbs

1 medium onion, finely chopped  

 1 clove garlic, crushed

1 tblsp tomato sauce  

 1 tblsp barbecue sauce

1 tsp wholegrain mustard  

 1 egg

stuffed green olives, halved  

 cooked pasta, to serve

sprig of fresh oregano, to serve



1 tblsp olive oil  

 1 red onion, finely chopped

1 clove garlic, crushed  

 720g jar tomato pasta sauce

2 tblsps finely chopped oregano


Meatballs:     Combine mince, breadcrumbs, onion, garlic, sauces, mustard and egg in a large bowl. Using your hands, mix well. Roll level tablespoon of the mince mixture into a ball and then flatten to a disc about 1cm thick. Place discs onto baking paper-lined oven trays. Place half an olive on each disc and, using your hands, mould meat mixture around olives to enclose it completely, rolling to form a ball. Return to oven trays. Repeat this process with remaining meat mixture and olives to make 36 meatballs. Cook in a moderate oven (180C) for 20 minutes, turning halfway during cooking.


Sauce:     Heat oil in a large pan, add onion and garlic. Cook until soft. Stir in tomato pasta sauce and oregano. Bring to the boil and simmer, uncovered, until heated through.


Add the meatballs to the sauce and gently stir through the mixture. Serve over cooked pasta. Garnish with a sprig of oregano.   6



Rissoles with mushroom sauce.


750 gram topside beef mince  

 1 onion, chopped

1 carrot, grated  

 1 egg, lightly beaten

plain flour  

 vegetable oil

100gram tiny fresh mushrooms  

 1 tablespoon gravy powder

1½ cups water  

 salt and pepper to taste


Combine mince, onion, carrot and egg in bowl, mix well. Shape mixture into 8 patties, coat each in flour. Heat 4 tablespoons oil in heavy base pan, add patties and cook on medium heat on each side for about 4 minutes or until cooked through. Remove patties from pan, drain on paper towel, keep warm. Add mushrooms to pan, stir for about 2 minutes, add 1 tablespoon plain flour and gravy powder, stir for further 1 minute, remove from heat, gradually add in water, stirring all the time.  


When water has been added and mixed in thoroughly, return pan to heat and continue to stir until sauce boils and thickens. Return rissoles to pan, simmer in sauce for 1 minute each side, serve with sauce spooned over.



Savoury mince and pasta


500gr beef mince

400gr can tomatoes,

2 large onions, sliced

400gr Raguletto's Venetian Sauce

3 tablespoons Worcestershire sauce

2 teaspoons minced garlic

1 tablespoon mixed herbs

1 carrot, grated

2 cups Penne (or shells or whirls)

pepper and salt to taste.

400gr can 3 bean mix (drained)

1 cup peas, 1 cup corn

1 tablespoon chicken stock powder

6 button mushrooms, sliced

1 cup water


(Use Raguletto's Venetian onion, herbs and spices sauce.) In a large pan, separately brown the mince onion and the mushrooms. Return the mince, onion and mushrooms along with all the other ingredients to the pan, bring to the boil, simmer uncovered for about 20 minutes—stirring often. While the mince is cooking, boil the Penne (or your substituted pasta) in salted water (with a drop of oil) for about 10-15 minutes, then strain it immediately, rinsing under very hot water.


Place the required amount of pasta into a deep serving plate, top with the mince, and (if desired) top with grated parmesan cheese. Serve with thick fresh “buttered” bread. 6



Savoury Mince Pie.


1 tablespoon olive oil

1 onion, finely chopped

1 clove garlic, crushed

500g lean beef mince

1 (275g) jar of chutney

½ cup beef (or chicken) stock

1 potato, peeled and diced

1 carrot, peeled and diced

½ cup peas

2 sheets filo pastry

40g butter, melted or olive oil spray

2 eggs, hard boiled

3 cups water

½ cup corn cobs

½ cup tomato sauce

3 tablespoons sweet soy sauce


Heat oil in a frying pan. Add garlic and cook for 30 seconds then add the onion and cook until browned. Add mince and cook on high until browned, stirring constantly.  Add chutney, stock, water, potato, soy and carrot to the pan. Stir and simmer, uncovered, for 20 - 25 minutes or until potatoes are cooked and mixture starts to dry. (Do not allow it to completely dry out, add extra water if necessary). Stir through the peas and corn and test for seasoning (this will depend on how salty and spicy the chutney is). Preheat oven to 200°C (or 180°C for fan forced). Lightly grease a pie dish. Place the mince mixture into pie dish then cut the eggs into quarters and nestle into the mince. Cover mixture with two layers of pastry, each layer brushed with melted butter. Bake for 15-20 minutes or until golden.   6



Savoury rissoles.


750g minced lean beef  

 1 egg

1 onion, finely chopped  

 1 teaspoon crushed garlic

1 tablespoon mixed herbs  

 ½ cup rolled oats

3 tablespoons Worcestershire sauce  

 ½ cup tomato sauce

2 teaspoons sugar  

 salt and cracked pepper

plain flour  



In a large bowl mix together the egg, mixed herbs, garlic, sugar, 3 tablespoons oil, oats, onion and sauces. When mixed, add the mince and pepper and salt and continue to stir until all ingredients are thoroughly mixed. In a hot frying pan, heat 3 tablespoons oil, scoop 1 large tablespoon of mixture in hands, roll to form a rissole, roll in flour then add to pan, continue until all mixture has been placed in pan. When browned on one side, turn rissoles and brown on other side, then turn heat down and cover and cook for 10-15 minutes until cooked through. Remove rissoles from pan, make up 1 cup thick gravy, add to pan, then return rissoles, cover again and cook for further 5 minutes.  Serve with mashed potatoes and boiled vags.   6



Shepherd's Pie.


500g minced lean beef or lamb  

 1 onion, peeled and finely chopped

1 tbsp oil  

 1 tsp minced garlic

420g Baked Beans in Tomato Sauce  

 ½ cup tomato paste

½ cup hot water  

 1 beef stock cube

3 cups frozen mixed  vegetables  

 6 potatoes, mashed and slightly warm

½ cup grated cheddar cheese  

 1 tsp Worcestershire sauce

1 teaspoon  

 dried thyme


Dissolve the stock cube in the water. Heat the oil in a large pan, brown the mince and onion, stir in the garlic, baked beans, tomato paste, thyme, Worcestershire sauce  and beef stock. Cover and simmer for 10 minutes. Add the mixed vegetables and stir to mix. Transfer the mixture to a lasagne-style dish and then top with the mashed potatoes and then sprinkle the cheese over the top. Bake in 180C oven for 35 minutes or until hot and golden.   6



Spaghetti Bolognese.


500g minced steak  

 1 onion, roughly chopped

1 crushed clove garlic  

 2 rashers bacon, roughly chopped 

1 x 420g 1 tablespoon oil  

 1 can tomato soup

2 tablespoons tomato paste  

 1 cup beef stock

½ cup red wine  

 2 tablespoons oregano, dried

400g spaghetti, cooked and drained


Heat oil in a large pan, add onion, garlic and bacon and cook for 3 minutes. Add mince and cook for 5 minutes, or until well browned. Add the remaining ingredients and bring to the boil, then reduce heat and simmer for 30 minutes, stirring occasionally. Serve with spaghetti and garnish with Parmesan cheese.   4



Spicy mince filled potato pockets.


Pockets                                               Filling

1 cup plain flour  

 40 gram butter

½ cup self raising flour  

 1 onion, finely chopped

90gram butter  

 1 teaspoon cumin seeds

½ cup fresh grated parmesan  

 1 teaspoon chilli powder

2 large potatoes, mashed  

 ½ teaspoon ground allspice

½ cup milk  

 ½ teaspoon paprika

1 egg yolk, lightly beaten  

 500 gram beef mince

Oil for frying  

 400gram can tomatoes


1 tablespoon tomato paste


Pockets.     Sift flour into a bowl, rub in the butter and the cheese. Stir in the potato and enough milk to mix to a soft dough.  Turn the dough out onto a floured surface and knead lightly until smooth. Divide the dough into quarters, then divide again into 4 making 16 equal pieces. Roll out each piece on floured surface to form 10cm  (4inch) circles.


Filling.     Heat the butter in a pan, add the onion, stirring until onion is soft. Add cumin, chilli, allspice and paprika and cool for further minute. Add the mince and stir over heat until mince is browned. Stir in contents of tomato can and the paste and bring to the boil, then simmer uncovered for 30 minutes or until the mixture is quite thick.


Lay 8 dough circles out on a floured surface, then using floured hands, roll a tablespoon of mixture into a ball, flatten top and bottom and place one on each floured surface, leaving a small border around the filling. Lightly brush the borders with egg yolk, the cover each with another dough circle, rolling and folding the edges to enclose the filling. Heat enough oil in a pan to shallow fry the pockets, frying a few at a time until well browned. Drain on paper towel, serve with salad of choice.



Sweet and sour meat balls.


500 gram minced beef  

 1 teaspoon minced garlic

½ cup parsley,  

 finely chopped vegetable oil

450 gram pineapple pieces  

 ½ cup white vinegar

¼ cup brown sugar  

 2 teaspoon soy sauce

1 teaspoon grated fresh ginger  

 2 sticks celery, chopped

6 shallots, chopped  

 2 teaspoon corn flour

1 red capsicum,  

 1 egg

boiled rice to serve


Finely slice the capsicum then cut the slices into 10mm pieces. Combine the mince, egg, garlic and parsley in a bowl, form into small balls. Lightly heat oil in a pan, gently fry the meatballs until they are browned all over, remove from pan and drain on paper towel. Drain the pineapple, add the syrup to the pan, add vinegar, sugar, soy sauce and ginger, stir until boiling.


Return the meat balls to the pan, add the pineapple pieces, celery, capsicum and shallots, reduce heat and simmer for 10 minutes. Combine cornflour with a little water and mix until smooth paste, add to meat mixture. Stir until mixture thickens, serve over boiled rice.   4



Sweet beef curry.


1 kg round beef, pounded  

 vegetable oil

1 onion, chopped  

 1 apple, peeled, cored and chopped

¼ cup chopped raisins or sultanas  

 1½ cups chopped dates

1 tablespoon curry powder  

 1 teaspoon grated lemon rind

2 tablespoons lemon or lime juice  

 1 tablespoon tomato sauce

1 tablespoon Worcestershire sauce  

 1 tablespoon fruit chutney

1 tablespoon brown sugar  

 2 cups beef stock

2 tablespoon corn flour  

 boiled rice to serve


Chop beef into small pieces. Heat 2 tablespoons oil in large pan, add small amount of beef, brown, remove and set aside. Continue until all beef is browned, adding additional oil if required. Add 2 tablespoon oil to pan, sauté onion until soft, return beef to pan. Add apple, raisins, dates, curry powder, lemon rind and juices, sauces, chutney, sugar and stock and stir well.


Bring to the boil, simmer covered for 1½ hours until meat is tender. Blend cornflour with small amount of water until smooth, add to mixture, increase heat, stir until mixture boils and thickens. Serve over boiled rice.



Teriyaki burgers.


500g mince  

 1 onion, grated

1 egg  

 1 cup stale breadcrumbs

¼ cup light soy sauce  

 1 tablespoon honey

1½ tablespoons dry sherry (opt)  

 1 teaspoon grated green ginger

1 clove garlic, crushed  

 8 hamburger buns, halved

30g butter, melted  

 2 onions, sliced, extra

2 red capsicum, sliced  

 6 spinach leaves, finely shredded

barbecue or tomato sauce


Combine mince, onion, egg and breadcrumbs in bowl, mix well. Combine soy sauce, honey, sherry, ginger and garlic in bowl, cook in microwave on HIGH for 2 minutes. Add to mince mixture, mix well. Using well-floured hands, shape mixture into eight hamburger patties, place on large flat dish, cook in microwave on HIGH 5 minutes on each side, remove from plate. Place extra onions, peppers and spinach on plate in separate bundles, drizzle with some of the butter, cook in microwave on HIGH 3 minutes.  


Brush inside of buns with remaining butter. Place a burger on each bun, spread with sauce if desired, top with onion, pepper and spinach; replace lid of bun. Heat 4 at a time for 2 minutes on HIGH.   8.


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