Saturday, 16 December 2017

Rosemary Lamb Savoury Tarts

*in collaboration with Casa Rinaldi for a Festive Mystery Box Challenge

I received a Casa Rinaldi Mystery Box Challenge. The items were delivered to me yesterday and I was to cook a dish using ALL the Casa Rinaldi's items that were sent to me. My combo was interesting with produces such as integrale rice, artichokes, balsamic pearls etc....most of which I'd never dealt with in the past. This Rosemary Lamb Savoury Tarts was a festive dish that popped into my head when I saw the products. I meant for them to be like Shepherd's Pies but without the mixed vegetables and mashed potatoes. I will put this on my dining table again during the festive celebrations! Super love these great stuffs from Casa Rinaldi I must say! 

Casa Rinaldi's items in my mystery box challenge include : 
  • Integrale Rice
  • Grilled Artichokes in Sunflower Oil
  • Rosemary
  • Extra Virgin Olive Oil Spray (EVOO Spray) 
  • Balsamic Pearls

May this season bring you joy and gifts of happiness. Casa Rinaldi is giving away 3 Mystery Boxes with $168 worth of products at

Casa Rinaldi products are now available at NTUC Finest and Redmart.

Main Ingredients (enough for 12 normal sized tarts) :
  • 300 gm minced mutton (can use other meat)
  • 12 pcs frozen tart shells (available from baking supply stores or you may bake your own)
  • 1 to 2 pcs of Casa Rinaldi's Grilled Artichokes (finely chopped - approx. 2 to 3 tsp)
  • 6 pcs mini peppers (finely chopped)
  • 3 mid sized onions (peeled and finely chopped)
  • 5 cloves garlic (peeled and finely chopped)
  • 2 tbsp tomato paste
  • 2 tsp corn flour
  • 150 gm Casa Rinaldi's Integrale Rice (it's brown rice!)
  • 1 to 2 cups grated parmesan cheese
  • Casa Rinaldi's EVOO spray
  • parsley flakes (for garnishing)
  • 2 tsp unsalted butter

Seasonings for Meats 
  • 1/2 to 1 tsp salt (or to taste)
  • 1/2 tsp sugar (or to taste)
  • 1 tsp grounded black pepper (or to taste)
  • 1 small sprig rosemary (finely chopped)
  • 1/2 tsp Casa Rinaldi's Balsamic Pearls (or to taste)
  • 3 tbsp chicken stock

Seasonings for Integrale Rice
  • 1 cup chicken stock
  • 1.5 cup water
  • 1 small sprig rosemary (finely chopped)

Method : 
  1. Pre-soak integral rice grains for min. 2.5 hours in water.
  2. Pre-marinade minced meat with meat seasonings (except chicken stock).
  3. In a pot, heat 1 tsp unsalted butter, toss in 1/3 finely chopped garlic and onions. Stir fry till fragrant. 
  4. Fold in soaked integral rice grains, rosemary, 1/2 portion of finely chopped artichokes and give it a quick stir fry.
  5. Fold in 1 cup chicken stock and 1.5 cup water. Allow rice to simmer in low-medium heat for about 30 minutes or till rice is cooked. Set aside.
  6. Pre-heat oven to 180C.
  7. Heat 1 tsp butter in frying pan, saute onions and garlic till fragrant and caramelised. 
  8. Toss in remaining artichokes, mini peppers and minced meats. Add tomato pastes and quick stir fry with all 'Meat Seasonings'.
  9. Allow to simmer and reduce to a thick gravy.
  10. Turn off heat. Drain excess liquid. 
  11. Spoon cooked minced meat into the frozen tart shells till 3/4 full.
  12. Spoon cooked integral rice on top of minced meat till tart shells are almost full. Spread ingredients evenly.
  13. Sprinkle grated Parmesan cheese generously atop.
  14. Bake in oven for 30 to 40 minutes till cheese become golden brown and tart shells turn moderately crispy. Results may vary due to different oven size and makes. Please exercise own judgement by checking the oven.
  15. Remove from oven when satisfied. Spray a little EVOO over the tarts for additional fragrance. Sprinkle with parsley flakes and serve whilst hot.

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