Curry mince baskets

Makes 12 bread baskets

12 slices Blue Ribbon super toaster or high fibre bread, crusts removed 100 ml beef stock

Filling 15 ml (1 Tbsp) cooking oil 250 g lean beef mince 1 small onion, finely chopped 1 clove garlic, crushed 2 ml (¼ tsp) ground ginger 8 ml (1½ tsp) medium curry powder 1 ml (pinch) turmeric 2 extra-large eggs 125 ml (½ cup) milk 15 ml (1 Tbsp) fruit chutney 15 ml (1 Tbsp) chopped fresh mixed herbs or 5 ml (1 tsp) dried salt and freshly ground black pepper to taste 125 ml (½ cup) grated Cheddar cheese, optional

Grease the hollows of a muffin pan well. Use a cookie cutter, 6 cm in diameter, to cut rounds from the bread slices for the base of the pan. Cut remaining bread into strips to place on sides of muffin hollows. Spoon stock over the bread, to soften slightly. Filling: Heat oil in medium, heavy-based saucepan and fry mince until colour changes. Add the onion and garlic and sauté for a few minutes until soft. Add spices and fry for one minute. Remove from heat to cool slightly. Spoon into baskets. Whisk the eggs, milk, chutney, herbs and seasoning together. Pour over the filling in bread baskets. Top with cheese. Bake in a preheated oven at 180 °C for about 15 minutes.

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