Savoury Mince

2 Tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
600 g beef mince
1 large carrot, peeled, finely chopped
¾ Cup corn kernels
1 C grated zucchini
2 Tablespoons tomato paste
3 x 400 g cans crushed tomatoes

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion is soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.

Add carrot. Cook, stirring, for 5 minutes. Add tomato paste. Cook, stirring, for 2 to 4 minutes. Add crushed tomatoes. Increase heat to high. Bring to the boil.

Reduce heat to medium-low. Simmer, uncovered, for 20 to 30 minutes or until sauce thickens. Season with salt and pepper.

Pastitsio

Serves 8

2 Tablespoons oil
1 large brown onion, finely chopped
2 cloves garlic, crushed
750g lamb or beef mince
800g can chopped Roma tomatoes
140g tub tomato paste
1 Cup chicken stock
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
500g packet dried macaroni pasta
180g butter
1 Cup plain flour
100 ml cream
3 1/2 Cups milk
2 eggs lightly beaten
1 1/2 Cups tasty cheese, grated

Preheat oven to 180°C. Grease baking dish.

Heat oil in a large, heavy-based saucepan over medium heat. Add onion and garlic and cook for 2 to 3 minutes or until tender. Add mince and cook, stirring with a wooden spoon to break it up, for 5 minutes or until browned.

Stir in tomatoes and juice, paste, wine, basil, oregano and cinnamon. Season to taste. Bring to the boil. Reduce heat and simmer for 45 minutes or until thick. Cool.

Cook pasta in a large saucepan of boiling salted water until just tender. Drain and return to pan. Stir in meat sauce.

Melt butter in a saucepan over high heat. Add flour and cook for 1 minute. Remove from heat. Slowly add cream and milk, stirring constantly. Return to heat and cook, stirring constantly, until sauce comes to the boil. Reduce heat and simmer for 5 minutes. Cool for 10 minutes. Stir in eggs and cheese.

Spoon meat and pasta mixture into prepared dishes. Pour cheese sauce over mixture and spread evenly. Bake for 50 to 60 minutes or until hot and golden.

Steamed Dim Sum with Lemon Soy Sauce

300g beef mince
2 long fresh red chillies, deseeded, finely chopped
1 garlic clove, crushed
3 Tablespoons soy sauce
1 teaspoon vegetable oil
12 square rice paper wrappers
1 Tablespoon caster sugar
1 Tablespoon fresh lemon juice

Combine the mince, chillies, garlic and 1 Tablespoon of the soy sauce in a bowl. Place in the fridge until required.

Brush a baking tray with 1/2 tsp of the oil to lightly grease. Dip the rice paper wrappers, one at a time, in a large shallow dish of lukewarm water for 30 seconds or until soft and pliable (do not leave the wrappers in too long or they will begin to tear). Place on paper towel to dry. Place a tablespoonful of the beef mixture in the centre of each rice paper wrapper. Bring corners together to enclose mixture and gently twist to form a pouch. Repeat with the remaining rice paper wrappers and beef mixture.

Brush the base of a 30cm bamboo steaming basket with the remaining oil. Place the steamer over a wok or large saucepan of simmering water (make sure the base of the steamer doesn't touch the water) and cook, covered, for 4-5 minutes or until the dim sum are cooked through.

Meanwhile, combine the sugar, lime juice and remaining soy sauce in a small bowl. Set aside.

Serve the dim sum with the lime soy sauce.

San Choy Bau

Serves 6

1 Tablespoon vegetable oil
300g veal or lean beef mince
300g pork mince
1 garlic clove, crushed
2 teaspoons finely grated fresh ginger
1 x 230g can water chestnuts, drained, finely chopped
4 green shallots, ends trimmed, finely chopped
1/4 Cup oyster sauce
1/4 Cup soy sauce
100g bean sprouts
Pinch of salt
12 iceberg lettuce leaves, washed, dried

Heat the oil in a large frying pan over medium-high heat. Add the veal or beef mince and pork mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the garlic and ginger and cook, stirring, for 1 minute or until fragrant.

Add the water chestnuts and green shallots and cook, stirring, for 1 minute or until combined. Stir in the oyster and soy sauces and cook, stirring, for 2 minutes or until well combined and heated through. Remove from heat. Add the bean sprouts and stir until just wilted.

Taste and season with salt, if necessary. Transfer to a serving bowl.

Place the lettuce leaves, cup-side up, on a serving platter and serve immediately with the mince mixture.

Vege-Loaf

1 can chickpeas, slightly crushed (or a little minced - to keep with the theme for the day "Mighty Mince"
1 small onion, diced
1 C oats
3/4 C grated cheese
1/2 C pasta sauce
1/2 t garlic, crushed
1 egg, beaten
Fresh basil and parsley
Salt and freshly ground black pepper, to taste

Combine all ingredients. Press into a greased loaf pan and bake at 180 C for about 45 minutes, or until golden and crusty.

Serve hot or cold.

Tortilla Stack

1 Tablespoon olive oil
1 red onion, finely chopped
1 red capsicum, chopped
2 garlic cloves, crushed
500 g beef mince
2 Tablespoons tomato paste
420g can Mexican chilli beans
4 x 20 cm flour tortillas
2/3 Cup grated cheddar cheese
Sour cream and guacamole, to serve

Heat oil in a large, non-stick frying pan over medium heat. Add onion, capsicum and garlic. Cook, stirring, for 3 to 4 minutes or until tender. Increase heat to medium-high. Add mince. Cook, stirring occasionally, for 5 minutes or until browned.

Add tomato paste, 1/4 cup cold water and beans. Stir to combine. Simmer for 3 to 4 minutes or until mixture has thickened slightly.

Preheat oven to 200°C. Lightly grease a 6cm-deep, 20cm (base) springform pan. Place pan on a baking tray. Place 1 tortilla in base of pan. Spoon one-third of the mince mixture over tortilla. Repeat layers twice with remaining tortillas and mince mixture, finishing with a tortilla. Sprinkle with cheese. Bake for 20 to 25 minutes or until top is golden. Cut into wedges. Serve with sour cream and guacamole.