Maalvleis…maklik en vinnig!

Beef Wellington
Hierdie gereg word gewoonlik met beesfilet gemaak, maar hier is ’n weergawe met maalvleis.
Voorverhit die oond tot 200°C. Braai 1 gekapte ui in botter saam met 150g fyngesnyde sampioene. Geur met vars tiemie, sout en peper. Roer 250ml vars broodkrummels by en laat in die pan afkoel. Rol 1 rol gekoopte blaardeeg uit en sny in 4 vierkante. Skep 2 eetlepels sampioenmengsel in die middel van elke stuk deeg. Plaas ’n gaar frikkadel op elkeen en skep nog sampioenmengsel bo-op. Vou die deeg toe in pakkies en plaas op gesmeerde bakplaat. Verf elke pakkie met geklitste eier en bak 10 – 15 minute tot goudbruin.

Nacho’s met maalvleis
Voorverhit die oond tot 180°C.
Nie ’n moeilike resep nie ….. my skoondogter maak dit vir ons met haar Amerikaanse agtergrond.
Pak Nacho-skyfies op ’n gesmeerde bakplaat. Skep 1 blikkie tamatiepasta bo-oor en daarna 500g gaar maalvleismengsel (jou gunsteling resep). Strooi 250 ml elk gerasperde cheddarkaas en mozzarellakaas oor en bak tot kaas gesmelt is. Bedien met avokado en roomkaas.

Chilli con carne
Fry 1 chopped onion, 3 cloves crushed garlic and 1 sliced celery stick until softened. Add 500g beef mince and stir over high heat until well browned. Add 10ml chilli powder, pinch cayenne pepper and 5 ml dried oregano. Stir well and cook over medium heat for 5 minutes. Add 1 x 425g can tomatoes, 30 ml tomato paste, 5ml brown sugar, 15ml cider vinegar and 1 x 420 g can red kidney beans (rinsed and drained). Season to taste. Cook for 5 minutes and serve hot with brown rice.

Curry meat balls
Combine 600g lean beef mince with 2 cloves crushed garlic cloves, handful chopped fresh coriander and some seasoning. Shape mixture into meatballs. Fry in a large frying pan and cook until browned. Remove and drain on paper towel. Add 30 ml curry paste to the pan and stir in 440ml coconut milk, 30ml fish sauce, 15ml sugar and 35g raw peanut. Return the meatballs and simmer for 10 minutes. Sprinkle with lemon juice, basil and mint.

Stuffed cabbage rolls
Preheat oven to 160°C and grease an ovenproof dish of 30 x 20 x 8cm.
Cut circles with a diameter of 5cm out of cabbage leaves, hard stem removed (blanched in boiling water). Divide your favourite mixture of mince (pork and beef) and seasoning into portions according to the number of cabbage leaves and wrap each portion in a cabbage leaf to form a roll. Then overlap cabbage rolls, seam-side-down, close together in a dish. Pour ½ – 1 can tomato and onion mix over cabbage rolls. Dot with butter, cover the dish with a lid or foil and bake for 1 – 1½ hours, or until tender.

Lamb triangles
Cook 400g lamb/beef mince to taste. Preheat oven to 200°C. Use 10 filo pastry sheets and work with one sheet at a time, covering sheets with a damp towel to prevent drying out. Brush a sheet with melted butter and lay a second sheet on top; brush with butter and cut lengthways into 3 pieces. Place a tablespoon of meat mixture onto the end of each roll. Roll up into triangles by folding one corner end of the pastry over, forming a triangle. Continue rolling until you reach the end of the strip. Repeat this with the 2 other strips of filo and repeat with remaining filo and filling. (This is how we fold up our shopping bags into small triangles.)