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    Recipes — mince pork

    Pork & Pepper Meatballs on Parsnip Mash

    The ultimate comfort food: sweet red pepper mixed into these meatballs add depth of flavour and parsnip mash is a great twist on your usual spuds

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 2


        •    1 tsp olive oil
        •    140g passata
        •    1 egg, beaten
        •    1 tsp oregano
        •    ¼ tsp cinnamon
        •    250g lean pork mince
        •    1 tsp smoked paprika
        •    1 red pepper, chopped
        •    2 garlic cloves, crushed
        •    3 parsnips, peeled and chopped
        •    1 tbsp flat-leaf parsley, chopped
        •    1 wholemeal pitta bread, torn into pieces


    1. Heat oven to 190C/170C fan/gas 5. In the small bowl of a food processor, put the cinnamon, half the paprika, the pepper, 1 garlic clove, the oregano and torn pitta. Blitz until very finely chopped, then tip into a large bowl and add the mince and the egg, and season well. Rub 1 tsp of the oil over a large baking sheet. Squish the pork and pepper mixture together with your hands, shape into 8 meatballs and place evenly spaced on the prepared baking sheet.

    2. Bake the meatballs for 20 mins or until cooked through and lightly golden. Meanwhile, cook the parsnips in a pan of boiling water over a high heat for 15 mins, then drain and mash with some seasoning, keeping warm until needed.

    3. For a quick tomato sauce, put the remaining crushed garlic and paprika in a small saucepan with the passata and cook over a medium heat for 5 mins, until thickened a little. To serve, divide the parsnip mash between the plates, tip the meatballs into the pan with the sauce and stir to coat them, then pile everything on top of the mash. Scatter over the parsley and drizzle with the remaining olive oil. Serve immediately.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/pork-pepper-meatballs-parsnip-mash

    Hoisin Pork Sausage Rolls

    Just six ingredients is all you need for this speedy, budget - friendly sausage roll dinner!

    Prep Time:

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    2 eggs
        •    2 tsps vegetable oil
        •    1/4 cup hoisin sauce
        •    600g pork and veal mince
        •    1/2 cup fresh breadcrumbs
        •    400g frozen garlic and ginger stir-fry vegetables
        •    2 sheets frozen ready-rolled puff pastry, partially thawed


    1. Preheat oven to 220ºC/200ºC fan-forced. Line a large baking tray with baking paper.

    2. Combine mince, hoisin sauce, breadcrumbs and 1 egg in a bowl. Season with salt and pepper.

    3. Lightly beat remaining egg. Cut 1 pastry sheet in half crossways. Shape one-quarter mince mixture into a 24cm-long sausage. Place along edge of 1 pastry sheet half. Brush opposite edge with egg. Roll up pastry to enclose filling. Cut in half. Place, seam-side down, on prepared tray. Repeat with remaining pastry, mince mixture and egg.

    4. Brush tops with egg. Bake for 20 to 25 minutes or until golden and puffed.

    5. Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry vegetables for 2 minutes or until starting to soften. Add flavour sachet. Stir-fry for 2 minutes or until tender. Serve sausage rolls with vegetables.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/hoisin-pork-sausage-rolls/8cdf58f6-cb76-430a-84c9-7d441bbd1da4

    Curried Sausage Roll

    This is more than just your ordinary sausage roll. Be sure to make extra for tomorrow's lunch.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4


        •    1 tsp turmeric
        •    300g veal mince
        •    300g pork mince
        •    20 curry leaves (optional)
        •    2 sheets puff pastry, partially thawed
        •    Mango chutney and mixed leaves to serve
        •    3 sage sprigs, leaves picked and chopped
        •    1 egg, lightly beaten, plus 1 yolk for egg wash
        •    2 tsps each nigella seeds, fennel seeds, cumin seeds and mustard seeds


    1. Preheat oven to 220°C. Line a baking tray with baking paper.

    2. Heat a small pan over medium heat. Add spices and, stirring often, toast for 1-2 minutes or until fragrant. Remove from pan and cool.

    3. To make filling, place mince, ¾ of the spices, sage and whole egg into a bowl. Season and combine well. Lightly beat remaining egg yolk in a separate bowl.

    4. Divide the filling between pastry sheets, forming a log along the bottom edge of each. Brush the far end with beaten yolk, then roll up to enclose. Place on tray then brush with more egg. Score pastry horizontally and scatter with curry leaves and remaining spice mix. Bake for 35 minutes or until crisp and golden.

    5. Cut each roll into two and serve with mango chutney and mixed leaves.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/curried-sausage-roll/P9XDvvyT?r=recipes/collections/36porkmincerecipesforquickmidweekmeals

    Super Burgers

    I want to share with you to try this super burgers with a Cheddar cheese centre.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 8


        •    2 lb(s) lean ground beef
        •    ½ lb(s) ground pork
        •    ½ cup breadcrumbs
        •    1 large egg
        •    ½ cup minced onion
        •    1 clove garlic, minced
        •    1 Tbsp chopped fresh oregano
        •    2 Tbsps finely chopped sundried tomato
        •    1 Tbsp salt
        •    2 cup grated smoked cheddar
        •    8 Poppyseed egg buns


    1. Blend all ingredients together, except cheddar. Divide mixture into 8 and shape into balls. Press a finger into a ball and press ¼ cup of cheddar into hole. Close opening (so cheese is in the centre) and flatten into a patty. Chill until ready to cook.
    2. Grill or pan-fry burgers until cooked through, about 5 minutes on each side. Serve burgers on egg buns and dress as desired.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/super-burgers/8942/

    Lemon & fennel pork meatballs

    Meatballs are always popular and these are served with toasted pine nuts and vibrant kale, making a vitamin C-rich dish that's 2 of your 5-a-day.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 35-40 minutes
        •    Yield: Serves 4


        •    2 tbsp olive oil
        •    1 medium onion, finely chopped
        •    2 garlic cloves, finely sliced
        •    2 x 400g cans plum tomatoes
        •    1 lemon, zested and cut into wedges
        •    500g pork mince
        •    2 tsp fennel seeds
        •    250g kale
        •    25g pine nuts, toasted
        •    crusty bread or mashed potato, to serve (optional)


    1. In a medium pan, heat 1 tbsp of the oil over a medium heat. Add the onion and garlic to the pan and cook for 5 mins. Tip in the tomatoes with a splash of water, increase the heat and allow to bubble for 15 mins.
    2. Meanwhile, in a large bowl, combine the lemon zest, mince, fennel seeds and a good pinch of seasoning. Mix well, then shape into walnut-sized balls.
    3. Heat the remaining oil in a lidded frying pan over a medium heat. Add the meatballs and brown for 5 mins, then pour the tomato sauce into the pan. Simmer for 10 mins, then add the kale, cover with a lid and cook for 5 mins more until wilted. Season to taste, and scatter over the pine nuts. Serve with the lemon wedges, for squeezing over, and crusty bread or mash, if you like.

    This great family recipe is thanks to BBC Goodfood at https://www.bbcgoodfood.com/recipes/lemon-fennel-pork-meatballs