Category: Ground

Prep 20 minutes • Cook 15 minutes • Serves 4-5*

INGREDIENTS

500-600g New Zealand Springvale Grass Fed Lean or Extra Lean Ground Beef
1 onion, peeled and finely diced
2 teaspoons minced fresh garlic
1 teaspoon each dried basil and oregano
3 stalks celery, finely diced
1 x 400 gram can condensed tomato-or similar-style soup
½ cup pizza paste
½ cup beef stock 

Topping
2-3 cups cooked pasta shapes, (use spirals, macaroni, penne)
1 egg
250 grams cottage cheese
¾ cup grated Cheddar style cheese

METHOD

Preheat the oven to 190°C.

Lightly grease a 6-cup capacity oven proof dish or frying-pan, or 6 individual dishes.

Cook the onion in a dash of oil in a frying pan for 8-10 minutes or until softened. Add the garlic and dried herbs and cook for a further 2-3 minutes until mix is fragrant, set aside.

Add beef mince to the pan and brown well. Return the onion and garlic mix to the pan with the celery, soup, pizza paste and half the beef stock. Cover and simmer gently for about 15 minutes, stirring occasionally until reasonably thick. Add more stock if required and season well with salt and pepper. Transfer to the prepared dish.

Mix together the pasta, egg, cottage cheese and grated cheese and dollop on top of the mince.

Bake in the preheated oven for 30 minutes or until well browned and hot.

*^{This recipe is courtesy of Allyson Gofton’s cookbook, Good Food Made Simple, photography by Alan Gillard} 

Prep 30 minutes • Cook 20 minutes • Serves 4-6

INGREDIENTS

Beef
454g New Zealand Springvale Grass Fed Lean or Extra Lean Ground Beef
1 teaspoon canola oil
1 tablespoon chilli powder
¼ teaspoon cayenne
1 teaspoon garlic powder
¼ teaspoon cumin
½ teaspoon salt
¼ cup beef broth
12 corn tortillas
1 jalapêno, seeds removed and sliced
2 tablespoons fresh cilantro, chopped
1 cup chopped leaf lettuce
¼ cup queso fresco
2 small onions, peeled and cut into strips
1 cup red wine vinegar
2 tablespoons granulated sugar 1 tablespoon salt

METHOD

Place onions in a reusable container. Add in salt, sugar and red wine vinegar. Let sit at room temperature, shaking occasionally.

Preheat oven to 200ºF.

In a non-stick pan on medium heat, add in the ground beef. Break up the beef and brown in the pan. Mix all the spices together and add them to the beef. Continue to cook for another minute and then add in the beef stock. Simmer for 5 minutes and set aside.

In a second non-stick pan on medium heat, gently brown each taco shell. Once each is browned, place in tin foil and cover them. Place them in the oven to stay warm and soft.

Place all ingredients on the table and build your own tacos as desired.

Prep 15 minutes • Cook 25 minutes • Serves 4

INGREDIENTS

Beef
454g New Zealand Springvale Grass Fed Lean or Extra Lean Ground Beef
1 egg, beaten
¼ cup breadcrumbs
1 tablespoon Montreal Steak Spice
1 ½ tablespoons Dijon mustard
2 tablespoons parsley
4 brioche buns
150g Gournay herb and garlic soft cheese
2 tablespoons mayonnaise
1 cup arugula
12 slices zucchini
1 red pepper, sliced
1 red onion, cut into rings
2 tablespoons fresh thyme
1 tablespoon olive oil
2 teaspoons red wine vinegar
¼ teaspoon salt

METHOD

In a bowl, mix together the olive oil, fresh thyme, red wine vinegar, and salt. Add the cut veggies and let marinate.

Preheat your bbq.

Mix together the ground beef, egg, breadcrumbs, Montreal steak spice, and parsley. Form into 4 patties, cover and set aside.

Using a small bowl, mix the cheese and mayonnaise together and reserve for dressing your burgers.

Bbq the burgers and the vegetables, and then build the burgers with sauce on top and bottom.