Rendang beef mince wraps
Nothing beats beef mince for a quick and tasty weeknight meal! The team at Greenlea believe that beef mince can be not only an easy way to cook but also healthy, so their mince is at least 90% lean. You can see and taste the difference when you choose Greenlea mince. Greenlea beef products are available through the Greenlea Butcher Shop, Farro Fresh and Boric in Auckland, and Moore Wilsons in the Wellington area.
Makes: 12 Wraps
INGREDIENTS
500g Greenlea beef mince
50g Rendang paste
1/4 red cabbage, very finely sliced
1/2 cup roasted, salted peanuts, chopped
100g mung bean sprouts
12 soft wraps
Optional extra: fresh mint, coriander, sliced chilli and lime.
METHOD
Add the finely sliced cabbage to large bowl sprinkle over 1/2 a teaspoon of salt. Using your hands massage the cabbage until it has softened slightly. Set aside.
Heat a large frying pan on high.
Add the mince and brown, breaking it apart with a wooden spoon as you go.
When the mince is nearly cooked add the Rendang paste and 2 tablespoons of water, mix well.
Once cooked through, remove the mince from the heat and set aside.
Heat the wraps either on a ribbed skillet or in the microwave for 30 seconds.
Assemble the wraps starting with the pickled cabbage and sprouts. Then add the mince with chopped peanuts on top.
Garnish with mint, coriander, sliced chilli and a squeeze of lime if you like.
For more great mince recipes like this, visit the Greenlea Butcher Shop website greenleabutcher.co.nz
Facebook: @GreenleaButcherShop
Instagram: @greenleabutchershop
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.