Six delicious and easy recipes to recreate this week with hash

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These mouth-watering and creative ground meat recipes are super filling and can be made in less than 30 minutes.

Recreate a different recipe every day that you and your loved ones are sure to love.

Bolognese tart

Bolognese tart. Image: Pinterest

Ingredients

  • 375g frozen puff pastry, thawed
  • 1/2 cup extra virgin olive oil
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 3 garlic cloves, coarsely chopped
  • 250 g Swiss brown mushrooms, finely chopped
  • 500g ground beef
  • 2 sprigs of rosemary, finely chopped
  • 60 g of tomato puree
  • 1/2 teaspoon smoked paprika
  • 400 g crushed tomatoes
  • 1/2 cup red wine (optional)
  • 1 1/2 cups finely grated parmesan cheese, plus extra for serving
  • 1 cup basil leaves, plus extra for serving
  • 1 egg, lightly beaten for gilding

Instructions

  1. Cut the dough to fit the size of a round pie dish (capacity of about 1.25 L), leaving about 3 cm of protrusion. Cut a 2cm round in the middle of the dough. Place the dough on a cutting board and using a small, sharp knife, make eight 10cm incisions in the dough, starting in the center of the dough and being careful not to cut all the way through , leaving a border of about 5 cm from the outer edge of the dough. . Refrigerate until ready to use.
  2. Preheat the oven to 200°C. Heat the oil in a large skillet over medium heat. Add onion, carrot and celery along with 1 teaspoon salt flakes and cook, stirring, for 10-12 minutes or until softened and lightly caramelized. Add garlic and mushrooms and cook 3 to 4 minutes or until mushrooms are softened. Add the ground beef and rosemary, and cook, stirring, for 5-6 minutes, breaking up with a wooden spoon, until the ground meat is nicely browned. Stir in tomato paste, paprika, chopped tomatoes, red wine and 1/2 cup (125ml) water and reduce heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes until thickened and reduced. Stir in the parmesan and basil and season to taste. Transfer the mixture to a baking dish. Spread the prepared dough around the top and crimp the edges to seal. Brush with egg wash. Put in the oven on a baking sheet and cook for 30 minutes until the pastry is golden brown. Sprinkle with additional Parmesan, basil leaves and black pepper to serve.

This recipe was found on delicious.co.au

Sticky Thai Ground Beef Stir Fry

Sticky Thai Ground Beef Stir Fry
Stir-fried sticky Thai ground beef. pinterest

Ingredients

  • 300g lean ground beef
  • 1 tablespoon sunflower oil
  • 6 garlic cloves, finely chopped
  • 2 long red chillies, seeded and finely chopped
  • 1 tablespoon of fish sauce
  • 2 tablespoons kecap mani
  • 1 cup Chinese broccoli, sliced
  • 1 cup red cabbage, shredded
  • 1 cup yellow bell pepper, sliced
  • 1 lime, juice
  • 1/2 bunch of Thai basil, to serve
  • 225 g thin rice noodles, blanched and drained

Instructions

  1. Heat the oil in a wok or large skillet over high heat and stir to coat.
  2. Add the garlic and chilli and stir quickly so they don’t burn. After 5-10 seconds, add the minced meat. Allow the beef to cook and brown, being careful not to stir too much. Once all the hash is browned, add the fish sauce and toss to coat. Add the kecap manis and stir for 5-8 minutes or until the beef becomes caramelized.
  3. Add the Chinese broccoli and toss to coat well. Cover with a lid for 20 seconds until it starts to wilt. Add cabbage and bell pepper, and toss to combine evenly. Turn off the fire. Just before serving, squeeze the lime juice over it, add the Thai basil and serve with noodles.

This recipe was found on bestrecipes.com.au

Spicy beef and olive empanadas

Spicy beef and olive empanadas
Spicy beef and olive empanadas. Image: Pinterest

Ingredients

  • 2 teaspoons olive oil
  • 1 onion, diced
  • 350g ground beef
  • 1 packet Continental Chilli Con Carne
  • 1/2 cup of water
  • 1/4 cup green olives, sliced
  • 1/4 cup parsley, chopped
  • 5 sheets of shortcrust pastry
  • 1 egg, beaten
  • Tomato salsa for serving

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Instructions

  1. Heat the oil in a large frying pan and sauté the onion and slice it. Add recipe base and water and bring to a boil, simmer for 10 minutes. Let cool. Stir in olives and parsley.
  2. Preheat the oven to 200°C (180°C convection). Cut 5 circles from each sheet of dough, add a tablespoon of mince and fold to seal and create a packet.
  3. Place on baking sheets lined with parchment paper, brush with beaten egg and bake for 15 minutes until golden brown.
  4. Serve with tomato salsa or chutney.

This recipe was found on kidspot.com.au

Skillet Meatball Parmigiana

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Meatballs parmigiana to a skillet. Image: Pinterest

Ingredients

For the meatballs

  • 500g minced pork and veal
  • ½ cup parmesan cheese, grated
  • 2 garlic cloves, crushed
  • 1 egg, lightly beaten
  • ¼ cup dried breadcrumbs
  • Salt and pepper to taste
  • 1 tablespoon olive oil

For the parmesan

  • 1 tbsp. olive oil
  • 1 clove garlic, crushed
  • 400g diced tomatoes
  • 400g tinned tomato purée
  • 150g of cheese
  • Garlic bread, cooked, for serving
  • Lettuce, quartered and dressing, to serve

Instructions

  1. Preheat the grill to high heat.
  2. To make the Italian meatballs, place ground meat, ½ cup (60g) Parmesan cheese, garlic, egg and breadcrumbs in a bowl. Season with salt and pepper and mix well to combine. Roll level tablespoons of the mixture into balls.
  3. Heat the oil in an ovenproof skillet or frying pan over medium-high heat. Cook meatballs, turning occasionally, for 5 minutes or until browned. Remove from skillet and set aside.
  4. Heat the remaining oil in a skillet over low heat. Add the garlic and cook for 30 seconds. Add diced tomatoes and tomato purée. Stir to combine and bring to a boil.
  5. Return the meatballs to the skillet. Sprinkle with Perfect Bakes cheese and broil for 5-6 minutes or until cheese is melted and golden. Serve the parmigiana meatballs with baked garlic bread and the cos salad with dressing.

This recipe was found on myfoodbook.co.au

Shepherd’s pie with beef

Shepherd's pie with beef
Shepherd’s pie with beef. Image: Pinterest

Ingredients

  • 1 tablespoon olive oil
  • 1 brown onion, chopped
  • 1 large carrot, cut into 1cm pieces
  • 1 celery stalk, cut into 1cm pieces
  • 2 garlic cloves, crushed
  • 1 kg ground beef
  • 2 tablespoons of tomato paste
  • 400 g crushed tomatoes
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup beef broth
  • 1 cup frozen peas
  • 1 kg mashed potatoes
  • 1/2 cup grated cheddar cheese
  • Mixed salad leaves, for serving

Instructions

  1. Preheat the oven to 220C.
  2. Heat the oil in a large saucepan over medium-high heat. Add the onion, carrot and celery to the skillet. Cook, stirring occasionally, for 5 minutes or until onion softens. Add garlic and cook for 30 seconds or until fragrant. Add mince and cook, stirring with a wooden spoon to break up lumps, for 8 minutes or until golden brown. Add the tomato paste, tomato, Worcestershire sauce and broth and bring to a boil. Reduce the heat to medium-low and cook for 15 minutes or until the mixture thickens slightly. Stir in peas. Leave to cool for 15 mins.
  3. Meanwhile, heat the mashed potatoes according to the packet instructions.
  4. Pour the beef mixture into a ceramic baking dish 6 cm deep and 22 cm square (4 liter capacity). Top with mashed potatoes and cheese. Bake for 10-15 minutes or until golden brown. Serve with mixed salad leaves.

This recipe was found on taste.com.au

bobotie

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Bobotie. Image: Pinterest

Ingredients

  • 2 slices of white bread
  • 2 onions, chopped
  • 25g of butter
  • 2 garlic cloves, crushed
  • 1 package lean ground beef
  • 2 tbsp Madras curry paste
  • 1 teaspoon dried mixed herbs
  • 3 cloves
  • 5 allspice berries
  • 2 tablespoons peach or mango chutney
  • 3 tablespoons of sultana
  • 6 bay leaves

For the toppings

  • 300ml whole milk
  • 2 large eggs

Instructions

  1. Heat the oven to 180°C/160°C fan/gas 4. Pour cold water over the bread and set it aside to soak.
  2. Meanwhile, sauté the onions in the butter, stirring regularly for 10 minutes until they are soft and begin to colour. Add the garlic and beef and mix well, crushing the mince into fine grains until it changes color. Stir in the curry paste, herbs, spices, chutney, raisins and 2 bay leaves with 1 tsp salt and plenty of ground black pepper.
  3. Cover and simmer for 10 mins. Squeeze the water out of the bread, then beat it in the meat mixture until well combined. Pour into an oval baking dish (23 x 33 cm and about 5-6 cm deep). Tamp the mixture well and smooth the top. You can do this and relax 1 day in advance.
  4. For the filling, beat the milk and eggs with the seasoning, then pour over the meat. Garnish with the remaining bay leaves and bake for 35-40 minutes until the filling is set and beginning to brown.

This recipe was found on bbcgoodfood.com

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