Mince your way to success

At the Governor's Ball that followed the recent Academy Awards, mince received its own moment of fame.

Chef Wolfgang Puck realised that the nibbles needed to be easy to eat - especially if you had a golden statue in one hand. So he created an Asian-flavoured chicken mince stir-fry and served it in crisp lettuce cups - perfect for eating with one hand.

Mince is the most popular "cut" of meat sold. It makes quick, economical meals for the family but can be dressed up to suit any occasion. Mince is versatile. It can be pan-fried, stir-fried, baked into meat loaf, stewed, casseroled, grilled as patties and barbecued on skewers.

Many countries have their own traditional mince dishes. Middle Eastern recipes often use minced lamb or beef served in pocket bread. The Greeks enjoy moussaka. The Italians combine minced beef with tomato paste, tomato puree, garlic and herbs to make rich meat sauces for their pastas. The Americans, of course, relish it in burgers.

To make mince healthier, cook it in as little oil as possible and incorporate vegetables where practical. If it appears a little fatty, place the mince in a saucepan and add a cup of water before using it in a recipe.

Bring to the boil to melt the fat, then drain through a sieve.

Always cook mince within 24 hours of purchase. Or wrap it well and deep-freeze it for up to three months.

This week I have chosen some simple, delicious ethnic recipes that even the teenagers might like to cook.

Recipes

FRAGRANT PORK BALLS

This Thai-influenced recipe can be served with rice as a main or as a nibble with chilli sauce as a dip.

1-2 chillies, seeded and diced

1/2 tsp finely grated kaffir or plain lime rind

1 small bunch each: coriander, basil, mint, finely chopped

Freshly ground black pepper to taste

400g minced pork

1 tbsp rice bran oil

Combine spices and herbs in a blender or pestle and mortar and mix until finely chopped. Combine with the pork.

Shape into small balls.

Heat the oil in a heavy frying pan on medium heat. Saute the balls until golden on all sides and cooked through, about 10 minutes. Drain on paper towels.

Great served with a dipping sauce prepared from four tablespoons of sweet chilli sauce and two tablespoons of fish sauce. Makes 16.

DANISH OPEN SANDWICH

2 medium onions, thinly sliced

500g lean minced beef

Salt and pepper to taste

1 tsp each: butter, oil

4 breakfast muffins or sough dough slices

3/4 cup cream

1 tsp Worcestershire sauce

Slice onions and stand in icy water.

Combine the beef with the salt and pepper. Shape into eight patties about 2cm thick. Melt the butter and oil together in a heavy pan. Saute the patties for about three to four minutes each side. Meanwhile, toast and butter the split muffins or sough-dough slices.

Drain the onions and place on top of the muffins. Remove the patties to a warm place. Drain any fat from the pan. Add the cream and Worcestershire sauce. Simmer until slightly thickened. Place the patties on top of the onion and spoon the sauce over. Serves 4.

CHICKEN & APPLE BURGERS

Patties: 400g minced chicken

1 small onion, diced

1/4 cup fresh breadcrumbs

1 Granny Smith apple, peeled, cored and grated

2 tsp each: thyme leaves, chopped mint leaves, sage leaves

Salt and pepper to taste

1 small egg, lightly beaten

4 burger buns

Fillings: 2 tsp canola oil

1 tbsp honey

4 tbsp Dijon mustard

2 cups wild rocket or baby salad greens

Combine all the ingredients for the patties and mix very well. Form into four patties about the same diameter as the burger buns. Chill until ready to cook.

Brush the patties with oil. Pan-fry for about six minutes each side, until cooked. Split the buns and lightly toast. Combine the honey and mustard. Spread over the inside of the buns. Top the bases with the salad greens then the patties. Cover with the bun tops. Serves 4.

MOUSSAKA

This version of the Greek favourite has a tangy yoghurt topping. Great dinner party fare.

600g eggplant

Salt

3 tbsp olive oil

1 onion, finely diced

2 cloves garlic, crushed

500g lean minced lamb

400g can crushed tomatoes

1/2 tsp ground cinnamon

1 cup red wine

1/4 cup finely chopped parsley

Freshly ground black pepper to taste

Topping: 2 eggs, beaten

2 cups plain yoghurt

3/4 cup grated tasty cheese

1 cup fresh breadcrumbs

25g butter

2 tbsp grated parmesan cheese

Slice eggplant into 5mm pieces and sprinkle with salt. Stand for 30 minutes then pat dry with a paper towel.

Heat two tablespoons of the oil in a non-stick frying pan. Saute eggplant until brown on both sides. Place to one side. Fry onions in the remaining oil, until golden. Add garlic and cook for one minute. Stir in lamb, cooking until well coloured. Pour in the tomatoes, cinnamon, wine, parsley and pepper.

Cook for one minute and remove from the heat. Preheat the oven to 180C. Lightly grease a 20cm x 30cm baking dish.

Cover the base of the dish with eggplant slices. Spread with half the meat, another layer of eggplant then the remaining meat. Top with a final layer of eggplant.

To make the topping, combine the eggs, yoghurt and cheese. Spoon over eggplant. Sprinkle with the breadcrumbs, dot with butter and sprinkle with parmesan. (This can be covered and refrigerated for up to six hours, if required. Return to room temperature before cooking.)

Bake at 180C for 1 & 1/4 hours. To serve, cut into six squares. Serves 6.