Sharon’s Stylish Meals – Season 1 Episode 9 Recipes
HOISIN MINCE SALAD
2 tbs oil
½ onion, sliced thinly
2 tbs fresh ginger
1 tsp minced garlic
Stalk of 1 lemongrass, finely chopped
300g beef mince
3 tbs hoisin sauce
½ English cucumber, julienned
100g mange touts, julienned
1 carrot, julienned
100g bean sprouts
2 tsps sugar
3 tbs soya sauce
1 tsp sesame oil
Coarse salt and black pepper
Heat the oil in a frying pan. Sauté the onion with the ginger, garlic and lemongrass until softened.
Add the beef mince in batches, cooking each batch through. When all the meat is cooked, add the hoisin sauce and stir until it is well coated. Season to taste and set aside to cool slightly.
Meanwhile, julienne the cucumber, mange touts and carrot. Toss in a bowl together with the bean sprouts.
Whisk the dressing: sugar, soya sauce, sesame oil, salt and pepper.
Just before serving, toss the salad ingredients with the dressing and top with the mince.
Serve immediately.
Serves 4
ITALIAN BURGER
6 hamburger rolls
MINCE
500g beef mince
⅓ onion, finely chopped
45ml (3 tbs) basil, finely chopped
30ml (2 tbs) Italian parsley, finely chopped
15ml (1 tbs) olive oil
1 egg
30ml (2 tbs) breadcrumbs
coarse salt and black pepper
Mix all the ingredients together in a bowl until well combined. Shape into patties.
Heat a medium frying pan with a drizzle of oil to medium-high heat. Cook the patties until golden on each side, and medium inside.
Makes 6 patties
CARAMELIZED LEEKS OR ONIONS
2 medium red onions
30ml (2 tbs) olive oil
30ml (2 tbs) treacle brown sugar
Slice the onions and then sauté them in the olive oil on a medium-low heat until softened. This should take about 20 minutes. Then stir in the sugar until just dissolved. Set aside.
Serve the burgers on a bun with mayonnaise, mustard and the caramelized onions
Serves 6
MEAT LASAGNE
60ml (¼ cup) olive oil
1 large onion, finely chopped
5ml (1 tsp) minced garlic
500g (1 lb) minced beef
3 x 410g tins whole peeled Italian tomatoes, chopped
70g tin tomato paste
2 bay leaves
10-15ml (2-3 tsps) sugar
10ml (2 tsps) Worcestershire sauce
coarse salt and black pepper
250g lasagne sheets, uncooked
Sauté the onion and garlic in the olive oil for a few minutes on medium-high heat until the onion is softened. Add the mince and cook in batches until most of it is cooked and the water has evaporated. Add the tomatoes, tomato paste and bay leaves and simmer for about 45 minutes, stirring occasionally. Season to taste with salt, pepper, sugar and Worcestershire sauce.
BECHAMEL SAUCE
60g (4 tbs) butter
45ml (3 tbs) flour
750ml (3 cups) milk
coarse salt, black pepper and nutmeg.
grated Cheddar and parmesan for sprinkling on top
Melt the butter in a pot. Then add the flour and whisk for a few minutes. Slowly add the milk allowing the sauce to thicken. Season with salt, pepper and nutmeg.
TO ASSEMBLE:
Prepare an ovenproof dish with non-stick spray. Layer ½ of the meat sauce on the bottom of the dish, then place a layer of lasagna sheets, then spread half the béchamel sauce, then lasagna sheets. Repeat layers ending with béchamel sauce. Sprinkle with grated cheddar and parmesan. Refrigerate until ready to bake. Or freeze and defrost before baking.
Bake in a preheated 180°C oven for about 50-60 minutes or until bubbling and golden. Prick with a fork in the centre to test if lasagne sheets are soft.
Serves 8
MEAT PIE
1 x 400g roll Puff pastry
FILLING
1 kg (2.2lbs) extra lean mince
60ml (¼ cup) oil
1 onion, grated
1 large potato, grated
5ml (1 tsp) cinnamon
salt and pepper to taste
10ml (2 tsp) lemon juice
coarse salt and black pepper
1 egg, lightly beaten to brush pastry
Sauté the onion in the oil until softened. Then add the meat and cook the meat in batches so the water evaporates. Add the grated potato and simmer until the meat is tender – about 20 minutes.
Add salt, pepper and cinnamon to taste. Then add about 10ml (2 tsp) lemon juice. Set aside to cool for about ¾ hour.
Spread filling into a pre-sprayed pie dish. Roll out pastry to fit over the filling. Pinch the edges of the dough together, making a pretty pattern. Brush with beaten egg. Refrigerate until ready to bake.
Bake in the middle of a preheated 200°C oven for about 25-30 minutes or until golden.
Serves 6
