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3 cloves garlic
200g chicken breast mince
60g egg, lightly whisked
with a fork
30g dried breadcrumbs
1 tsp salt-reduced soy sauce
4 baby bok choy, quartered,
washed1 Put water, stock, lemongrass
and star anise in a medium
saucepan. Add half the ginger,
shallots and chilli. Peel garlic and
add 2 whole cloves to pan. Bring
to a simmer over a medium heat.
Simmer for 15 minutes to allow
flavours to infuse.
2 Meanwhile, put chicken
mince, egg, dried breadcrumbs
and soy sauce in a bowl. Add
remaining ginger, shallots and
chilli to mixture. Crush remaining
clove garlic and add to mixture.
Mix until ingredients are all well
combined, then shape into
12 small balls.
3 Strain stock through a sieve,
discarding any solids. Return stock
to the pan bring to a simmer over
medium-low heat. Add chicken
dumplings to stock (the stock
needs to be simmering gently,
otherwise dumplings will break
up). Add bok choy. Simmer for a
further 2 minutes or until bok choy
wilts. Divide broth, dumplings and
bok choy between large serving
bowls. Top with extra chilli and
green shallots, if you like.CHEESY MACARONI
BOLOGNESE PIES
PREP TIME: 20 MINS
COOK TIME: 1 HOUR
SERVES 6 (AS A MAIN)1 tsp olive oil
1 brown onion, chopped
250g mushrooms, chopped
300g extra lean beef mince
2 carrots, coarsely grated
350g zucchini, coarsely grated
400g can no-added-salt brown
lentils, rinsed and drained
2 x 400g cans no-added-salt
chopped tomatoes
1 tsp dried mixed herbsMacaroni and cheese
120g dried macaroni or
gluten-free pasta
3 Tbsp light margarine
3 Tbsp plain flour or
gluten-free flour
500ml (2 cups) skim milk
110g (1 cup) reduced-fat
grated cheese
1 /2 tsp smoked paprika1 Heat the oil in a large, deep
non-stick frying pan over
medium heat. Add onion and
mushrooms. Cook, stirring
occasionally, for 6-7 minutes or
until mushrooms soften. Increase
heat to high. Add mince. Cook,
stirring often, for 2-3 minutes or
until the mince changes colour.
2 Add the carrot, zucchini, lentils,
tomatoes, 1 can of water andmixed herbs to the pan. Cover
and bring to a simmer over
medium heat. Reduce heat
to medium-low and simmer,
covered, for 20 minutes. Remove
the lid and increase heat to
medium. Simmer, uncovered,
for a further 10 minutes.
3 Preheat oven to 180°C (fan-
forced). Meanwhile, to make the
macaroni and cheese, cook the
pasta in a medium saucepan of
boiling water for 10-12 minutes
or until the pasta is al dente.
Drain well. Melt the margarine
in a medium saucepan over
medium heat. Once melted,
quickly whisk in the flour. Cook,
whisking, for 1 minute. Remove
the pan from the heat and
gradually whisk in the milk.
Return the pan to the heat and
stir over medium heat until the
sauce thickens and comes to a
simmer. Simmer for 2 minutes.
Remove the pan from the heat
and stir in 1 / 3 cup of the cheese.
4 Divide the mince mixture
between 6 x 500ml (2 cup)
ovenproof dishes. Place the
dishes on a baking tray. Divide
the macaroni and cheese
between the dishes. Sprinkle
with the remaining cheese and
paprika. Bake for 20 minutes
or until the top is light golden
brown and bubbling. Serve. ■Fresh
ginger ups
the zing
factor of
dumplings
food in focus