4 Bites: Christmas mince meats

Minced meat gets a boost of spice for festive get-togethers

Stuffing rolls

Makes 30-40 small rolls

1. Finely chop 1 onion, 1 large celery stalk and 1 red capsicum. Add 2 cloves garlic crushed with 1 tsp sea salt flakes, a small knob finely grated ginger, 1 Tbsp each of finely chopped fresh thyme and sage (or use 1 Tbsp mixed dried herbs), 1 tsp smoked paprika and a good grind of fresh black pepper. Gently fry the mix in 1 Tbsp duck fat (or butter) until soft and fragrant.
2. Add 1 grated granny smith apple and the zest and juice of 1 orange. Fry for a minute to incorporate. Leave to cool then add 300g chicken (or turkey) mince, 1 large cup fresh toasted breadcrumbs, 100g chopped pecans or walnuts, a handful chopped parsley and 1 egg. Mix well.
3. Lightly roll out 2 sheets flaky puff pastry to make thinner rectangular sheets. Cut them in half lengthwise, add stuffing mix down the middle of each, egg wash and roll up. Egg wash the outsides, cut into small sausage rolls, prick and sprinkle with sesame seeds and sea salt or pepper.
4. Bake in a hot oven until golden and crisp.

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Christmas breakfast sausages

Makes 20-25

1. Make a Christmas spice mix by lightly toasting 1 tsp each of black pepper, cloves, mace (or nutmeg), allspice berries and a piece of cinnamon bark. Blitz in a spice mill until finely ground (or use a mortar and pestle). Store in an airtight container.
2. Chop 40g dates and 30g dried cranberries, cover with a pour of gin and leave to soften.
3. Finely chop 250g fresh pork fat (or pork belly) then blitz in food processor until finely ground and paste like. Add to a bowl with 500g turkey mince, 1 large tsp sea salt flakes, 1 tsp orange zest, 1 tsp grated ginger and 1 tsp Christmas spice. Mix all together well, chill and turn into breakfast patties, or fill sausage casings.

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Lamb meatballs (from Golden Dawn in Ponsonby)

Makes 20-25 small balls

1. Soak 70g bulgur wheat in enough boiling water to just cover, and leave to soften and cook. Strain if necessary and add to a bowl with 250g lamb mince,1 finely grated medium-sized beetroot, ½ finely chopped onion, the zest of 1 lemon, 1-2 garlic cloves crushed with 1 tsp sea salt flakes, a handful chopped parsley or dill, 1 tsp cumin, ¼ tsp five spice and a grind of black pepper. Mix together well and chill.
2. Roll mixture into small or medium-sized meatballs and fry in a little olive oil until coloured all over. Toothpick and serve with a fresh minty tzatziki.
3. To make tzatziki, mix yoghurt with finely grated and strained cucumber, crushed garlic, fresh mint, lemon juice,salt and pepper.

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Thai spiced pork sticks

Makes 15-20 skewers

1. Make a curry paste by finely chopping the white stem end of 1 piece lemongrass, 4-6 kaffir lime leaves, 3-5 small red chillies, the root and stem ends of a bunch coriander, 2-3 garlic cloves and a small knob each of fresh ginger and turmeric. Add the zest and juice of 2 limes, 1 tsp sea salt flakes and grind to a smooth paste in a mortar and pestle (or in the food processor, using a little olive oil to get it going).
2. Blitz 1 small chopped onion (or 2-3 chopped spring onions), a handful of chopped coriander, 2-3 branches finely chopped curry leaves (optional) and 1 tsp garam masala to form a chunky paste. Add to a bowl with 600g pork mince, the curry paste (you can add less of the paste for less of a bite) and mix together well. Chill and form into kofte on to the ends of bamboo skewers that have been pre-soaked in cold water for 30 minutes.
3. Sear on a hot barbecue or grill pan to colour both sides and just cook through. Serve with fresh lemon and salt, or with a cooling yoghurt sauce. Also good as burger patties with bite!

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