Avigayil Damm

Based on one of the recipes in ‘The Australian’s Women’s Weekly Make It Tonight’ series (with slight modifications), tonight’s menu is one that is (or can be) cooked in the microwave from start to finish. Here are the ingredients:

• 250 gr macaroni
• 2 medium onions, chopped
• 30 gr butter
• 500 gr minced meat
• 2 tbsp tomato paste
• 1 tsp mustard
• 750 ml milk
• 125 gr mozarella cheese
• 125 gr cheddar cheese
• 1/2 cup chopped parsley

The recipe suggested to cook the macaroni in the microwave as well, but to save time, I just cooked in on the stove as usual while I started with the other parts. So, while the macaroni is being prepared, cook the onions with the butter, on high temperature for about 3 minutes or until the onions are soft. Then, add the minced meat, cook on high, uncovered, for 10 minutes, stirring twice while cooking. Add the tomato paste and mustard, stir evenly, cook uncovered on high for 2 minutes. Add the milk, cook uncovered for 10 minutes or until it boils and the moisture thickens. Add the cooked macaroni, stir in 2/3 of the cheeses and parsley, mix well, and then add the rest of the cheese and parsley on the top (to cover the macaroni so it doesn’t get dry in the microwave). Cook for another 3 minutes or until cheese melts.

What I would do differently, is actually stir fry the onion so it will not have a slight sour taste. I would probably also add more cheese. Well, on second thought, I would not make it in the microwave again. I think this deserves a full attention and full time dedication. The onions should be stir fried, and so should the meat. And when it’s all mixed, it should go into the oven instead of microwave, to give it a chance to have some crusty top. Next time, I will try the oven method and post the difference here. And, this would probably be more of a weekend recipe, since the preparation to serving time is more or less one hour – 30 minutes too long for a couple just back from a long day at work.

Actually, the name of the dish is boller i karry. It’s my hubby’s favourite dish which is made of minced pork. Although I try to avoid eating pork, once in a while I do give in to his craving for his favourites. However, since I don’t really like the smell of raw minced pork, I make a deal with him that he will do the cooking when he wants to have this dish. This deal works well for both of us. Here’s how he does it.

Ingredients:

• 700 gr minced pork
• 1 large onion, minced
• 1 egg
• Malay curry (we use Herbie’s curry powder)
• 50 gr corn flour
• 1,5 litre chicken stock, set one cup aside to mix with the corn flour

Season the minced pork with salt and pepper and mix thoroughly with the onion. Add one egg to help it stick, and form into balls. Bring chicken stock to boil, add the meatballs and cook until they float, remove and set aside. Add about 3 teaspoons of curry powder (or to taste). Add the corn flour to one cup of chicken stock, shake vigorously, and add to the pan. This will help thicken the sauce. Once the sauce has thickened, return the meatballs into the pan and season with salt and pepper if needed. We usually have rice as side dish and have a few spoons of blackberry jam on the side for taste. This recipe makes enough for 2 days (or four people).