If you’re tired of plain old rissoles this recipe might work for you. Curry powder, green capsicum and garlic certainly add an extra bit of kick to the usual mince, onion and breadcrumb mix.
CURRIED RISSOLES
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Category Archives: Beef
LITTLE MEATBALLS and BEB’S TOMATO SAUCE
There’s nothing too unusual about these Little Meatballs, it’s more their size. As the recipe says they’re quite versatile, you can put them a pasta sauce or sweet and sour sauce. You could even serve them with a dipping sauce as a nibble or pop them in the kids lunchbox. I’ve included Mum’s Tomato Sauce for Mince Balls recipe as I think it goes well with them. Enjoy………..
VEGEMITE SAVOURY ROLLS
“The unique taste of Vegemite and how to get more out of every jar” is the opening sentence in this recipe booklet from Kraft. The world probably agrees with ‘unique’, but it’s definitely an Australian favourite. In this recipe it’s added into a cheesy hamburger mince mix and cooked in the oven in a bread roll, worth trying?
SPICED BEEF POT ROAST
For some reason I always think of pot roasts as being American, but this recipe published in the 70s by the Australian Meat Board would seem to disprove that idea. I’ve never made a pot roast and since I found this recipe I’ve meaning to buy a piece of beef to give it a go. It’s just one of the many ‘treasures’ that Mum’s recipe drawer has uncovered and which I’m yet to cook.
CURRY MINCE PUFFS
I was looking for something to make to take on a picnic and found this recipe. This size is meant to be served warm with drinks, but I think larger ones would be OK to eat cold at a picnic, so I might give them a go.
filling.
CORN AND BEEF FRITTERS
To begin with I thought this was corn beef fritters (which would have been good), but when I read the ingredients I realised it’s rissoles/hamburgers with corn, which is till a good mix. I think they’d also work well if you used minced pork with a bit of soy sauce or even minced chicken.
SEASONED VEAL ROLL
This recipe was published by the Women’s Weekly in August 1992. Veal was more popular back then and wasn’t as expensive as it is now. I make a similar roast using beef so I think you could substitute beef or even lamb as the main meat and you change the minced veal as well.
BEEF AND BURGUNDY PIE
I suppose this pie recipe should now be called Beef and Red Wine Pie, but as this recipe was published back in the ’70s before the labelling laws changed and only wine from the Burgundy region of France could be called that, I think I can leave it as Burgundy. I don’t think it matters too much which grape variety of red wine you use for the recipe, but it should be wine that’s worth drinking and of course a good cook should always sample it before adding it!!!!!!
BEEF AND POTATO PAN PIE
I like the sound of this – steak, onion, mushroom and red wine topped with potato, don’t think you can go wrong with that combination. I would suggest though that if you don’t have an ovenproof pan it would be better to transfer the meat to an casserole dish as I don’t think the potato cook all the way through under the grill.
BAKED EGG CASSEROLE
You can tell that this is a ’70s recipe by the picture. It doesn’t look particularly appetizing I’ll admit, but when you realize that it’s just a bolognese sauce with eggs on top it makes more sense. I’d definitely be sprinkling the grated cheese and bacon on top though as that might make it look a bit better.
