After my comment on pork mince on a previous thread I reckon this could be a good recipe for the road.
Meat Custard
4 Eggs
1 Tbsp minced onion
150gms Minced pork
2 Tbsp water
2 Teaspoon rice wine or sherry
1 Tbsp soy sauce
Pinch salt
2 Tbsp Frozen green peas
Bunch spinach or silverbeet
Mix together the first 7 ingredients. Divide peas and place into 4 cups (I use the silicon egg poaching cups). Divide the meat mixture into 4 portions and place a portion into each cup. Pack down tight.
Place the cups into a steamer or frying pan with a lid. Put in sufficient water and bring to the boil and steam for 15 minutes.
Meanwhile, wash and cut the spinach into large pieces. Heat a wok and add 2 tbsp oil and stir fry the spinach quickly.
Arrange the spinach onto plates and invert the meat custards onto the bed of spinach.
* 8 cups finely diced cabbage (about 1 head) * 1/4 cup diced carrot * 2 tablespoons minced onions * 1/3 cup granulated sugar * 1/2 teaspoon salt * 1/8 teaspoon pepper * 1/4 cup milk * 1/2 cup kraft miracle whip only from Coles or Iga not in Woolies * 1/4 cup buttermilk * 1 1/2 tablespoons white vinegar * 2 1/2 tablespoons lemon juice
Directions
Finely dice cabbage and carrots. Place cabbage and carrot mixture into large bowl and add minced onions.
Using regular blade on food processor, process remaining ingredients until smooth.
