4 Bites: Beef mince

Food writer

Finely chop 1 onion, 2 stalks celery and 1 large yellow or red capsicum. Crush 3 cloves garlic with 1 tsp salt into a smooth paste. Gently fry all in a little olive oil until soft. Remove.
Reheat pan with a large knob of butter. Add 350g beef mince and the meat squeezed from 2-3 sausages and cook over a high heat, stirring often to break up and brown evenly, approximately 5 minutes.
Reduce heat, return veges. Add 1 tsp each of dried herbs, paprika and onion powder and ½ tsp each of cayenne and fresh pepper. Cook, stirring, for a further 3-5 minutes. Add 1 large cup of chicken stock and 3 fresh bay leaves and simmer. Add 2-3 cups chilled cooked rice and cook, stirring often, to heat rice and soak up stock.
Remove from heat, stir in a large handful of chopped parsley and sprinkle with flaky sea salt.

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Slice a medley of coloured capsicums in half lengthwise, removing seeds and core. Place face down on to a sheet of baking paper and cook in a 220C oven for 5-7 minutes to just soften. Remove and cool.
Stuff peppers with spoonsful of dirty rice mixture (recipe above), cover with thin slices of tomato and top with panko crumbs and grated colby cheese. Bake in the hot oven until tops are golden and crispy. Serve as a side dish or as a meal with a big fresh salad.

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Blitz 2 cloves garlic, a thumb-sized piece of peeled ginger and fresh turmeric (optional), 2-4 fresh green chillies, a large handful of fresh coriander (or mint), 2 chopped spring onions, 2 kaffir lime leaves, the zest and juice of 1 lemon and 1 tsp each of ground cumin, coriander, garam masala, and salt in a food processor until smooth. Add a glug of olive oil to get it moving.
Mix spice paste with 400g beef mince, freshly ground black pepper and 1 can drained lentils.
Form into small meat patties (or shape on to skewers as koftas) and chill until ready to cook. Fry or grill over high heat until browned and just firm. Serve with lemon wedges, sea salt flakes and a raita (cucumber, mint and yoghurt) dipping sauce. Alternatively, turn them into spicy sliders with rocket, thinly sliced red onion and raita.

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Makes 1

Season 150g beef mince with salt and pepper, then press into a patty the same shape as a slice of rye bread. Sear patty to colour both sides, then remove. Finely slice 1 small onion and cook in a knob of butter until soft and caramelised. Remove.
Butter one side of two slices of rye bread. To the unbuttered side of one, add a lick of mustard, grated colby cheese, the burger patty, onion, 1 finely chopped gherkin, more cheese. Top with the second slice of bread (buttered side up) and fry or cook in a toasted sandwich maker. Serve with your favourite chutney or hot sauce.