Cantonese Mince Lettuce Wraps by Connie Clarkson

Ingredients

1 tblsp oil
500 g lean beef mince
1 tblsp finely minced garlic
1 tblsp finely minced ginger
2 tsp light soy sauce
3 tblspoons black bean sauce
1 tblsp Shaoxing wine (or dry sherry)
1 tsp sugar
4 tblsp chicken stock
½ tsp roasted sesame oil
2 tsp cornflour
1 red capsicum finely cubed
1 orange capsicum finely cubed
2 spring onions finely chopped
A head of iceburg lettuce

Directions

Heat oil in a pan till it shimmers and sauté the garlic and ginger till fragrant. Add mince and brown. Mix soy sauce, wine, sugar, chicken stock, sesame oil, black bean sauce and corn flour. Add to mince and stir till sauce thickens and coats the mince. add capsicum and spring onions, stir for a couple of minutes and remove from heat – the vegetables should still be crisp. Serve rolled in a lettuce leaf.

Mandarin Chocolate Chip Muffins by Connie Clarkson

Ingredients

3 cups flour
3 teaspoons baking powder
3/4 teaspoons salt
1 teaspoon soda
1 cup sugar
2/3 cup vegetable oil
1 cup orange juice
2/3 cup chocolate chips
8 oz fresh mandarin wedges cut into small pieces (about 4 - 5 mandarins depending on the size of the mandarins)
2 eggs

Topping

1 cup shredded coconut
1/3 cup soft brown sugar
2 tblsp melted butter

Directions

Mix sugar and oil, beat in eggs, add orange juice, chips, mandarin wedges. Add dry ingredients; and stir just until blended.

Scoop batter into muffin paper-lined muffin tins. Preheat oven to 375 degrees. Mix topping ingredients and sprinkle on muffin batter. Bake for 15 to 20 minutes until golden brown.

Curry Puffs by Connie Clarkson

Ingredients

2 cups of potatoes (cubed, boiled and drained)
300 g Premium Lean Mince
½ cup of minced onion
4 - 5 tablespoon curry powder (or to taste)
½ cup milk
2 tablespoon oil
Salt to taste
1 pkt ready rolled puff pastry sheets

Directions

For the filling, heat a pan and sauté the onions in the oil until soft. Add in Premium Lean Mince and curry powder and fry until fragrant. Finally, add in potatoes, milk, seasonings and cook until thick. Using a round cookie cutter, cut the pastry sheets into circles and place a little filling in the middle. Fold over and pleat the ends of the pastry to seal in the filling. Glaze with beaten egg. Bake curry puffs in a hot oven until golden - approximately 20 - 15 minutes.