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    Italian Style Meatballs

    Ingredience (serves 4)

    400 g beef mince
    1 clove crushed garlic
    1 cup grated Parmesan
    chopped basil
    2 slices thick white Italian-style bread (crusts removed)
    ⅓ cup milk
    1 tbsp olive oil
    750 ml bottle of tomato pasta sauce
    1 cup beef stock
    basil leaves
    500 g pasta to serve

    Cooking Method

    1. Place the beef mince, garlic, Parmesan, basil and a little salt and pepper in a large bowl.
    2. Tear the bread into small pieces, place in a bowl, and pour over the milk and olive oil. Set aside until bread absorbs most of the liquid. Mix with a fork. Add to the beef mince. Using your hand bring the mixture together and knead until combined.
    3. Shape small spoonfuls of mixture into small meatballs. Place the tomato pasta sauce, stock and a few basil leaves in a wide heavy based pan, bring to the boil, and then reduce heat to a simmer.
    4. Have the tomato sauce at simmering point, not any higher or meatballs may break apart. Carefully spoon the meatballs into the sauce and cook uncovered for about 10–12 minutes or until meatballs are cooked (depending on the size of the pan the meatballs may need to be gently turned while cooking). While meatballs are cooking, cook pasta.
    5. Serve pasta with a spoonful of the tomato sauce and spoon over a few meatballs and flakes of Parmesan and basil leaves.
    Thanks to Beef & Lamb Australia for this recipe http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Italian-style-meatballs

      Beef Mince and Pumpkin Melts

      Ingredience (serves 4)

      400 g beef mince
      400 ml jar tomato pasta sauce
      300 g peeled pumpkin, cut into 1.5 cm cubes
      ½ cup grated tasty cheese

      Cooking Method

      1. Place mince in a bowl and mix in a little oil. Heat a large frypan until moderately hot, crumble in the mince. Brown the mince, breaking up any lumps with a fork.
      2. Stir in the tomato pasta sauce. Reduce heat, cover and simmer the beef mixture for 15-20 minutes. While beef mixture is cooking cook the pumpkin pieces until just tender.
      3. Stir the cooked pumpkin through the beef mixture, spoon into small ovenproof bowls and sprinkle with the cheese. Preheat grill to hot and place bowls under the grill to melt the cheese.
      Thanks to Beef & Lamb Australia for this recipe http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Beef-mince-and-pumpkin-melts

        Easy Savoury Mince

        Ingredience (serves 4)

        500 g beef mince
        2 tsp oil
        1 small onion, chopped
        1 medium carrot, diced
        1 small wedge cabbage, chopped
        ½ cup corn kernels
        ½ cup frozen peas
        1 tbsp soy sauce
        2 tbsp oyster sauce
        ¾ cup water or beef stock
        2 tsp cornflour
        100 g pkt pre-cooked crunchy noodles (optional)
        steamed rice to serve

        Cooking Method

        1. Place beef mince in a bowl and mix in a little oil. Heat a large frypan or a wok, ensure it is hot. Crumble in half of the mince. Cook stirring often until mince is being to brown. Remove the first batch, reheat the frypan and cook the remaining mince and then remove.
        2. Reheat the frypan, add the oil, heat oil and add the onion and carrot. Cook stirring once or twice for 1 minute. Add the cabbage, cook for a further minute.
        3. Add the corn and peas to the frypan. Return the mince to the frypan, cook for 1 minute. Push the mince mixture out to the side. Pour in the combined soy sauce, oyster sauce, water and cornflour, stir as it comes to the boil. Stir to mix the sauce with the mince mixture. Add the noodles if using, stir to combine. Spoon the mince into a serving bowl. Serve with steamed rice.
        Thanks to Beef & Lamb Australia for this recipe http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Unbelievably-easy-savoury-mince

          Beef San Choy Bow

          Ingredience (serves 6)

          500 g Beef san choy bow
          2 tsp chicken stock powder
          2 tsp cornflour
          1 tbsp oil
          2 cloves garlic, crushed
          2 tsp grated ginger
          225 g can sliced water chestnuts, drained and roughly chopped
          2 tbsp Kecap Manis sauce
          2 tbsp roughly chopped coriander leaves
          2 spring onions, thinly sliced
          chilled iceberg lettuce leaves to serve
          1 red chillo, thinly sliced

          Cooking Method

          1. Place beef mince in a bowl and add stock powder, cornflour and a little oil.
          2. Heat the wok, ensure it is hot. Crumble in half of the mince. Stir-fry until mince is well browned. Remove first batch, reheat wok and cook remaining mince and then remove.
          3. Reheat wok, add the oil, heat oil and add garlic and ginger. Stir-fry for 30 seconds. Add the water chestnuts and Kecap Manis.
          4. Return the mince to the wok, toss for 1 minute. Add the coriander, stoss to mix. Spoon mince into serving bowl, sprinkle with spring onions and fresh chilli. Serve with chilled lettuce leaves.
          Thanks to Beef & Lamb Australia for this recipe http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Beef-san-choy-bow