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More meaty recipesSAUSAGE ROLLS This is quick and very easy. 6 x Pork Bangers 1 roll of puff pastry Chutney Roll the puff pastry out on a floured surface. Place the pork bangers on the pastry, allowing enough space between each one. Cut the pastry in rectangles large enough to completely cover each banger. Put a dollop of chutney next to each pork banger and paint the edges of the pastry with a bit of milk. Roll each banger in the pastry and bake for 25 minutes at 200deg celsius. Serves 4 MEAT BALLS 500g minced meat (Beef or Lamb) 50ml brown sugar 1 beaten egg 100ml oats Salt and pepper to taste Mix all the above ingredients together, add more oats if necessary. Roll walnut-sized balls and place them in an ovenproof dish and bake for 40 minutes at 180deg celsius. COTTAGE PIE My husband is not fond of vegetables but unbeknown to him this dish is full of veggies. My secret? I liquidise my vegetables before adding it to the minced meat. 30g margarine 500g minced meat (Beef or Lamb) 1 chopped onion 1/2 cup of tomato sauce 1 x 425g tinned chopped tomatoes 2tsp of crushed garlic 40ml of stock (meat or vegetable) 3/4 cup of cooked mixed vegetables, liquidised 2 large potatoes, cooked and mashed 30g margarine 2 Tbsp of milk Heat a little bit of oil in a frying pan and brown the minced meat, breaking up any lumps with a fork and set aside. Add the margarine and fry the onion until soft. Return the meat to the pan and add the tomato sauce, garlic, tomatoes and stock and mix it well. Reduce the heat and simmer for approximately 15 - 20 minutes or until mixture has thickened and liquid reduced. Add the cooked vegetables and remove from heat. Add the margarine and milk to the mashed potatoes while still hot and season with salt and pepper. Spoon the meat into an ovenproof dish and spread the mashed potato on top. Bake for 25 minutes at 180deg celsius. Serves 4 SAVOURY MINCE 4 tsp of oil 30g margarine 500g minced meat (Beef or Lamb) 1 finely chopped onion 1 grated carrot 1/3 cup of tomato sauce 1/3 cup of beef or chicken stock 1 tsp of dry mustard powder 10ml dried parsley 2 tsp crushed garlic Heat 2tsp of oil and half the margarine in a frying pan and brown the meat, breaking up any lumps with a fork and set aside. Add the remaining margarine and 2tsp of oil to the pan and fry the onion until soft. Return the meat to the pan add the carrot, mustard, garlic, tomato sauce and stock. Reduce the heat and simmer for 12 minutes or until mixture has thickened and liquid reduced. Add the parsley and season to taste. Serve with French toast, couscous, potato skins or mixed with a cheese sauce as filling in pancakes. Serves 4
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