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Woolworths Bellevue Malbec

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Lamb’s tails with monkeygland sauce

40 minutes

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Rump with mustard sauce

20 minutes

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Leftover lamb prego rolls

20 minutes

Christmas recipes

Plant-based Wellington

40 minutes

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Ostrich-and-ricotta meatballs

30 minutes

Mince recipes

Coconut-and-ginger pork mince with sriracha and noodles

25 minutes

Coconut-and-ginger pork mince with sriracha and noodles

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

1 red onion, chopped
1 T coconut or olive oil
1 x 5 cm ginger piece, peeled and grated
1 clove garlic, chopped
500 g Woolworths pork mince
1 cup coconut milk
sea salt and freshly ground black pepper, to taste
1 t fish sauce
sriracha, for serving (optional)
fresh coconut, shaved, for serving
200 g rice noodles cooked

Method

Soften the onion in the oil for 5 minutes over a low heat, then add the ginger and garlic and cook for a further minute.

Increase the heat, add the mince and brown. Fold in the coconut milk and reduce slightly. Season and add the fish sauce. Serve with the sriracha, coconut and noodles.

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Lamb’s tails with monkeygland sauce

Rump with mustard sauce

Leftover lamb prego rolls

Plant-based Wellington

Ostrich-and-ricotta meatballs

Coconut-and-ginger pork mince with sriracha and noodles

Coconut-and-ginger pork mince with sriracha and noodles

Ingredients

Method