Steak mince recipes.
Discussion
Take your mince. Shove it in the food processor with a chopped red onion, two peeled garlic cloves, one hot green chilli. Add ground cumin, and ground coriander. Blitz for a minute.
It will become a sort of thick paste. Mould the paste around some skewers: two or four depending on how much mine you've got. Pop them on a baking tray and roast in the oven or under a medium grill.
Works with either any mince. Lamb is nice, beef is good too. Serve with cous cous. The trick with cous cous is to have 50% flavourings, 50% cous cous. I make mine with cumin, coriander, two red onions, a red pepper, two or three red chillies, diced dried apricots, and raisins. You fry the onions pepper and chillies, adding the fruit at the end. Ground cumin and coriander is added to the stock that hydrates the cous cous. When the cous cous is done you add it to the flavourings in the frying pan and then add chopped leaf coriander, flat leaf parsley and mint. Loosen with olive oil if necessary.
Really good.
It will become a sort of thick paste. Mould the paste around some skewers: two or four depending on how much mine you've got. Pop them on a baking tray and roast in the oven or under a medium grill.
Works with either any mince. Lamb is nice, beef is good too. Serve with cous cous. The trick with cous cous is to have 50% flavourings, 50% cous cous. I make mine with cumin, coriander, two red onions, a red pepper, two or three red chillies, diced dried apricots, and raisins. You fry the onions pepper and chillies, adding the fruit at the end. Ground cumin and coriander is added to the stock that hydrates the cous cous. When the cous cous is done you add it to the flavourings in the frying pan and then add chopped leaf coriander, flat leaf parsley and mint. Loosen with olive oil if necessary.
Really good.
I also make "sausage rolls".
Buy pre rolled pastry. Taste the Difference All Butter flaky pastry is best.
Take your mince and add salt, pepper and any seasoning you like. A little mace or sage maybe. Then mash it with your hands and then form a long sausage.
Roll the sausage up into a ""sausage roll" within a suitable strip of pastry. Brush with milk / eggwash. Bake.
I usually make them jumbo sized and one is enough for a hungry bloke for dinner.
Buy pre rolled pastry. Taste the Difference All Butter flaky pastry is best.
Take your mince and add salt, pepper and any seasoning you like. A little mace or sage maybe. Then mash it with your hands and then form a long sausage.
Roll the sausage up into a ""sausage roll" within a suitable strip of pastry. Brush with milk / eggwash. Bake.
I usually make them jumbo sized and one is enough for a hungry bloke for dinner.
If its just to use up and not for a meal I always make a batch of chilli beef for pizza toppings.
Meatloaf is an interesting alternative to burgers. Stuffed peppers (or anything else).
If its still good I enjoy a char grilled steak hache with peppercorn sauce.
Cottage pie, lasagne? Or just make meatballs and freeze.
Meatloaf is an interesting alternative to burgers. Stuffed peppers (or anything else).
If its still good I enjoy a char grilled steak hache with peppercorn sauce.
Cottage pie, lasagne? Or just make meatballs and freeze.
Hungarian mince is a great favourite in this household
Saute onions and garlic until soft, add the minced beef and cook until nicely browned. Add a tin tomatoes, green pepper - seeded and chopped, paprika, beef stock and freshly ground pepper. Simmer gently for an hour or more.
Serve with noodles or pasta adding a spoon of soured cream or natural yogurt on top of the mince - depends what I have in the fridge really.
Saute onions and garlic until soft, add the minced beef and cook until nicely browned. Add a tin tomatoes, green pepper - seeded and chopped, paprika, beef stock and freshly ground pepper. Simmer gently for an hour or more.
Serve with noodles or pasta adding a spoon of soured cream or natural yogurt on top of the mince - depends what I have in the fridge really.
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