Week 3: Community MasterChef

Ingredients:

• 375 grams beef mince (ground beef)
• 2 tbsp Worcestershire Sauce
• 2 tablespoons tomato ketchup
• 1 tablespoon American mustard
• 2 eggs
• Salt and pepper to taste
• 1 sheets puff pastry
• 90g cheddar cheese

Instructions:

• Prepare the Filling: beat one of the eggs into a large mixing bowl and add the mince beef, Worcestershire sauce, mustard and a generous pinch each of salt and pepper. Using your hands, combine the mixture until well incorporated.
• Assemble the Sausage Roll: unroll the puff pastry, keeping it on it’s baking paper lining, and set it on the work surface so that the wider edges are on the top and bottom. Using a sharp knife, score a horizontal line through the middle of the pastry to divide it into two halves, being sure not to cut all the way through.
• Leaving a 2.5 centimetre border around the edge of the pastry, spoon the beef mixture into the centre of the top half of the pastry sheet and form it into an even sausage shape with your hands, then sprinkle the grated cheddar over the top in an even layer.
• Leaving a 2.5 centimetre border around the edge, evenly spread the tomato ketchup over the bottom half of the pastry sheet.
• Crack the remaining egg into a small bowl and beat to combine then brush the border around the sheet of pastry with the egg wash
• bring the bottom half of the pastry up and over the top half to incase the beef sausage in the pastry, then use a fork to press all around the edges of the pastry to seal.
• If you are cooking now: transfer the sausage roll, still on its baking paper, to a large baking sheet and brush the top and sides with the remaining egg wash. Transfer to an oven preheated to 180° and leave to bake for 40 minutes, until golden. Cut the sausage roll into 4 equal size pieces and serve with salad, chips and a lashing of ketchup and mustard on the side, you like.

If you are making ahead to freeze:

• Roll the sausage roll up tightly in its baking paper wrapper, then wrap again in a couple of layers of cling film. This can be frozen for up to three months. This can then be cooked from frozen or defrosted first. To cook from frozen, unwrapped the sausage roll, place on a lined baking sheet and brush the top and sides with a little egg wash. Transfer to oven preheated to 180 Celsius from leave to bake for one hour, until golden, covering the sausage roll with foil if it starts to catch. To cook from defrosted leave the sausage roll in the fridge to defrost, then cook in the same way reducing the cooking time to 40 minutes.

Ingredients:

• 250 grams ground beef (or meat-free mince)
• 200 grams red lentils, rinsed
• 1 tablespoons olive oil
• 115g fresh or frozen onion, finely chopped
• 1tsp chopped fresh/frozen garlic
• 70g grated carrots
• 1 x 500g carton passata
• 1 x 400g tin chopped tomatoes
• 1 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 500 ml vegetable or beef broth
• Salt and pepper to taste
• Cooked spaghetti (optional, for serving)

Instructions

• Onion and Garlic: heat the oil in a large pan over a medium heat, then add the onions and the garlic and cook, stirring continuously, for two to three minutes, until softened.
• Cook the Beef: add the mince beef, carrots to the pan and cook, breaking up the mince with a wooden spoon or spatula as you do, until the mince his browned.
• Add the Tomato Paste and Herbs: add the lentils, chopped tomatoes, tomato puree and dried herbs to the pan and stir to combine. Bring the mixture to the boil, then reduce to a simmer and leave to cook for 30 minutes, stirring occasionally, until the lentils are tender and the Bolognese is nice and thick. Season with salt and pepper, then remove the pan from the heat.
• If eating straight away: ladle the Bolognese into pasta bowls over a serving of cooked spaghetti and serve hot

If your making ahead to freeze:

• Set the pan aside until the Bolognese has cooled to room temperature, then ladle into a large labelled freezer bag and freeze flat for up to three months. This can be cooked from frozen or defrosted first. if defrosting, remove the bag from the freezer and leave to defrost in the fridge, ideally overnight.
• Once defrosted, transfer the Bolognese to a large saucepan and reheat over medium heat, stirring occasionally, for 5-10 minutes, until piping hot.
• If cooking from frozen, simply tip the frozen Bolognese into a large saucepan over a low heat with a splash of water and cook, breaking up the Bolognese with a wooden spoon as it thaws, until completely defrost and piping hot all the way through.
• Serve with cooked spaghetti alongside.

Ingredients:

• 375 grams ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 150g cup breadcrumbs
• 1 egg, beaten
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 bell peppers (red and green), cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 1 courgette, sliced into thick rounds
• Olive oil
• Wooden or metal skewers
• Pita breads and salad to serve (optional)

Instructions:

• Prepare the Meatballs: In a large bowl, combine the ground beef, finely chopped onion, minced garlic, breadcrumbs, beaten egg, dried oregano, dried basil, salt, and pepper. Mix well until all ingredients are thoroughly combined. Form the mixture into small meatballs, about 1 inch in diameter.
• If you are making ahead to freeze: place the meatballs on a flat tray and freeze. Once the meatballs are frozen place them into a freezer bag. This will prevent them from sticking together.
• Assemble the Skewers: Thread the meatballs and vegetables (bell peppers, onion, and courgette) onto the skewers, alternating between meatballs and vegetables. Brush the skewers lightly with olive oil and season with salt and pepper.
• Cook the Skewers: Place the skewers in the air fryer basket or oven in a single layer. Avoid overcrowding; you may need to cook in batches. Cook for about 12-15 minutes, turning halfway through, until the meatballs are cooked through and the vegetables are tender
• Serve: Remove the skewers from the grill and let them rest for a few minutes. Serve with your favourite dipping sauce, pita bread and a side salad.