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Porcupines & Coleslaw

Porcupine Ingredients:
500gm beef mince
¼ cup long grain rice
¼ freshly chopped parsley
¼ cup freshly chopped basil
1 onion, grated
1 egg, lightly whisked

Sauce Ingredients:
1 onion, chopped
2 garlic cloves, crushed
12 – 14 fresh tomatoes or 2 cans tomatoes
½ cup water

Make the sauce by frying the onion and garlic until tender, then adding the tomatoes and water and simmering for 15 minutes. Meanwhile, thoroughly combine the rest of the ingredients together and roll into balls – these can be large or small. Place ¼ of the sauce in the base of a baking dish, pop the balls over this then pour the rest of the sauce on top. Cover with foil and bake for approx 40 minutes or until the rice is tender. Remove the foil then bake for a further 15 minutes to brown. Sprinkle with parmesan and serve with your favourite mash.

Serves: 4-6


Coleslaw Ingredients:
4 cups cabbage, roughly chopped
2 handfuls snow peas, topped and tailed
3 spring onions, finely sliced
3 stalks of celery, finely sliced
1/3 cup mint leaves, shredded
1 ½ tblspns extra virgin olive oil
1 ½ tblspns fresh lemon juice
Salt & pepper

Coleslaw Method:
Place the cabbage, snow peas, spring onions and celery in a large bowl and toss to combine. Scatter over the mint leaves, drizzle with the oil and lemon juice and sprinkle with salt and pepper. Toss again and the serve.

Serves: 4-6


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