A holiday family feast with a difference. Our mince meat mums cook up a creative family feast on a budget – these recipes offer all the flavor and flair - without the cost.
Bacon wrapped roasted turkey rolls with sage and cranberry stuffing
Ingredients
Turkey rolls
• 500g Turkey mince
• Salt and pepper
•1/2 cup bread crumbs
• 4 middle bacon rashers
• toothpicks
Stuffing
• 3/4 cup dried cranberries (crazins)
•1/2 cup Pecans finely chopped
•1/2 cup white onion finely chopped
•1tbl Dried sage
• 1 slice of bread, cut into cubes
• 1/4 cup chicken stock
For the stuffing
Combine cranberries, pecans, onion, sage and cubed bread. Add chicken stock, mix together and set aside.
For the turkey rolls
Pre-heat oven to 180 degC. Place turkey mince in a bowl, add breadcrumbs, egg, season with salt and pepper, combine well. Divide into 4 equal portions, flatten each portion into an oval shape approximately 1.5cm thick. Place an equal amount of the stuffing mix along the centre of each mince portion and roll into a log shape (leaving the stuffing in the middle). Wrap one rasher of bacon around each log and secure with a toothpick. Bake in oven for 35 minutes or until cooked through. Serve with roasted seasonal vegetables.
Tangy sweet chilli chicken and prawn skewers with mango chilli salad
Ingredients
Skewers
• 500g Chicken mince
• Green prawns, shells removed, with tails
• 1 medium red onion, sliced
• Chicken stock cube
• 1/4 cup sweet chilli sauce
• 1 tbl lime juice
• Salt and pepper
•Skewers
Salad
• 2 mangos, diced
• 1 mild red chilli, sliced
• 1/2 capsicum, thinly sliced
• 1/2 red onion, thinly sliced
• 1 tbl plain yoghurt
• 2 cups of baby spinach or rocket
For the skewers
In a bowl, combine chicken mince, sweet chilli sauce and chicken stock cube. Roll the mixture into little balls the size of a 10c piece (so they cook in the same time as the prawns). Construct the skewers by alternating chicken balls, prawns and red onion slices. Drizzle completed skewers with remaining lime juice and season with salt and pepper. Place in a moderately heated barbecue, grill or frypan and cook for 5mins on each side or until cooked through.
For the Salad
To make the salad dressing, combine 1 diced mango and yoghurt and blend into a liquid using a hand blender or mash with a fork (if the dressing is a bit thick, add a little water). Strain the dressing to remove lumps and set aside. In a serving bowl, combine rocket, capsicum, chilli, onion and remaining diced mango. Arrange the cooked chicken and prawn skewers and salad on a plate, drizzle with mango dressing and serve.
Walnut crusted pork medallions with caramelised apples
Ingredients
•500g pork sausages
• 1 cup walnuts, finely chopped
• 2 red apples, thinly sliced
• 2 tbl brown sugar
•1 tbl dried thyme
• Oil
• Salt and pepper
• 2 cups rocket
Pre-heat oven to 180 degC. Divide pork mince into 4 portions and make into 2cm thick, round patties. Place in fridge to firm up. Heat oil in a frypan, add sliced apples, sprinkle apples with thyme and season with salt and pepper. Cook for 3-4 minutes then sprinkle with brown sugar and cook for a further 3-4 minutes turning a few times to coat.
Place roasted, chopped walnuts on a plate and coat each patty with walnuts. Place patties on a greased oven tray and bake for 30mins until cooked through. Meanwhile, place rocket in a bowl and dress with salt and a drizzle of olive oil. Place cooked pork medallion on plate, top with rocket and caramelised apples and serve.
