Nothing stopped the foodies from cooking up a feast on Wednesday. Aprons, masks and even gloves for some were on and ready for the practical sessions. This week’s menu consisted of beef stir fry, savoury mince cups, vegetable frittata and yum yum balls. All classes had the chance to be in this wonderful space, which truly was a blessing.    

We have attached a couple of the recipes for you to enjoy.   

Savoury Mince in Lettuce Cups

Ingredients:

1tbsp oil
200g beef mince
½ onion diced
1 carrot, diced
1 stalk celery, diced
1 clove garlic, crushed
½ beef stock cube
2 tsp vinegar
2 (or 4) iceberg cups, washed

Method:

1. Heat oil in large frying pan over medium
2. Add mince and stir fry until brown on all sides, then remove from pan.
3. Turn down heat and add onion, carrot and celery.
4. Stir fry until soft. Remove from heat.
5. Add garlic, stock cube, vinegar and browned beef mince.
6. Stir fry for 5 minutes. Remove from heat.
7. Spook equal amounts into lettuce cups.

Serving suggestions:

Use mixture in a wrap instead or over wholemeal toast.

Vegetable Frittata

Ingredients

½ sweet potato, cut into 3 cm pieces
½ red capsicum, cut into 3 cm pieces
1 zucchini, cut into 3 cm pieces
1 small red onion, sliced into wedges
1 tbsp Parmesan cheese
Olive oil cooking spray
3 eggs
3 tbsp skim milk
Salt and pepper to taste

Salad: ingredients of your choice

Method

1. Preheat oven to 220 degrees Celsius
2. Grease a 20cm cake tin with olive oil spray.
3. Line a roasting pan with baking paper and place sweet potato, capsicum, onion and zucchini in pan. Spray with olive oil and roast for around 30 minutes or until golden and tender.
4. Spread vegetables over the base of the frittata dish. Reduce oven to 190˚C. Whisk the eggs, milk and pepper in a jug. Pour the mixture over the vegetables, gently shaking the dish to allow the mixture to spread evenly. Bake frittata for 25 minutes or until top is golden and centre is set.
5. Set aside for 10 minutes. When cool, cut into pieces.
6. Prepare salad according to Salad recipe to your liking.
7. Divide salad and frittata between serving plates. Drizzle salad with vinaigrette dressing and serve.