2 tbsp dried porcini mushrooms
750 g pork mince
3/4 cup fresh breadcrumbs
1 medium onion, chopped finely
3 cloves garlic, crushed
1 egg
1 tsp fennel seeds, crushed
1/3 cup extra virgin olive oil
300g swiss brown mushrooms, sliced thinly
2 x 400g borlotti beans, rinsed and drained
3/4 cup cream
1/2 cup loosely packed fresh sage leaves
100g baby spinach leaves
finely grated parmesan
Place porcini in a heatproof bowl, cover with 1 1/2 cups of boiling water
Set aside for 10 mins to rehydrate
Meanwhile place pork, breadcrumbs, onion, garlic, egg, fennel seeds, salt and pepper in a large bowl; mix well to combine
Roll tablespoons of mixture into balls, set aside
Preheat oven to 240 C (220 fan bake)
Place a large deep sided roasting tray in the oven for 5 minutes or until hot
Pour half the olive oil into hot tray, add meatballs and mushrooms
Return to oven, roast of r 10 minutes or until starting to colour
Stir the porcini, soaking liquid, borlotti beans and cream into the meatballs, return to the oven and cook for a further 20-25 mins or until bubbling and golden
Meanwhile toss sage leaves with remaining oil and place on a small baking tray. Place in the oven and cook for 2 -3 mins or until crisp
Add the spinach leaves to the meatballs, gently stir to wilt
Serve the meatballs with sprinkled sage leaves and parmesan
Suitable to freeze
750 g pork mince
2 tbsp fish sauce
3 tbsp vegetable oil
1 tsp sesame oil
100g green beans, sliced diagonally
1/2 Chinese cabbage, finely sliced
1 cup water chestnuts cut into matchsticks
4cm piece of ginger, peeled and cut into matchsticks
3 spring onions, cut into thin strips
4 radishes , cut into matchsticks
1/3 coriander leaves
100g peanuts, toasted to golden
2 tbsp black sesame seeds
Season the mince with fish sauce, salt and pepper
Heat heavy based pan to medium and add both oils
Gently fry the mince, breaking up any lumps
Cook until just starting to brown (about 8 mins)
Tip onto a plate to cool until ready to assemble
Blanch the beans briefly in boiling salted water, refresh under cold water and drain
Toss with remaining ingredients apart from the peanuts and sesame seeds
Mix the pork with the salad, peanuts and enough hoisin sauce to bind everything together, reserving the remainder to drizzle over if desired
Serve on a platter sprinkled with the sesame seeds
This dish can be made a day ahead and refrigerated
Add the peanuts just before serving the salad at room temperature
1/2 cup hoisin sauce
1/4 cup rice vinegar
juice of one lemon
2 tsp sesame oil
2 tsp warm water
Whisk all ingredients together and serve