Another looking for non boring recipe idea - mincemeat
Discussion
MaPo tofu from Fuchsia Dunlop's "Land of Plenty"...the recipes from this book are liberally scattered around the internet so a quick copy/pate came up with:
Ingredients:
1 block bean curd (around 16 oz)
4 baby leeks or green onion
1/2 cup peanut oil
6 ounces ground beef
2.5 Tbsp chili bean paste
1 Tbsp fermented black beans
2 tsp ground Sichuanese chiles (optional)
1 cup stock
1 tsp white sugar
2 tsp light soy sauce
4 Tbsp cornstarch mixed with 6 Tbsp cold water (I use a lot less!)
1/2 tsp roasted Sichuan pepper
Directions:
1. Cut the bean curd into 1 inch cubes and blanch in hot water. Slice the leeks or green onion into thin slices
2. Heat the wok, add oil, then brown the beef.
3. Turn down the heat to medium, add the chili bean paste and stir fry until fragrant. Add the black beans and chilis and stiry fry for 20-30 seconds.
4. Pour in the stock, and add the drained bean curd. Gently mix so to not break up the curd. Season with sugar, soysauce, and salt to taste. Simmer for 5 minutes until bean curd has absorbed the flavor.
5. Add the leeks or scallions and gently stir in. Add the cornstarch mixture, a little at a time, until the sauce as just thickened . You probably will not need all. Pour everything into a bowl and scatter with the ground Sichuan pepper
Tips: significantly up the quantities of szechuan pepper, and KNOW YOUR DRIED CHILLIES! The little indian ones are too hot, you want bigger ones that you can actually eat as part of the dish, not pick out.
Ingredients:
1 block bean curd (around 16 oz)
4 baby leeks or green onion
1/2 cup peanut oil
6 ounces ground beef
2.5 Tbsp chili bean paste
1 Tbsp fermented black beans
2 tsp ground Sichuanese chiles (optional)
1 cup stock
1 tsp white sugar
2 tsp light soy sauce
4 Tbsp cornstarch mixed with 6 Tbsp cold water (I use a lot less!)
1/2 tsp roasted Sichuan pepper
Directions:
1. Cut the bean curd into 1 inch cubes and blanch in hot water. Slice the leeks or green onion into thin slices
2. Heat the wok, add oil, then brown the beef.
3. Turn down the heat to medium, add the chili bean paste and stir fry until fragrant. Add the black beans and chilis and stiry fry for 20-30 seconds.
4. Pour in the stock, and add the drained bean curd. Gently mix so to not break up the curd. Season with sugar, soysauce, and salt to taste. Simmer for 5 minutes until bean curd has absorbed the flavor.
5. Add the leeks or scallions and gently stir in. Add the cornstarch mixture, a little at a time, until the sauce as just thickened . You probably will not need all. Pour everything into a bowl and scatter with the ground Sichuan pepper
Tips: significantly up the quantities of szechuan pepper, and KNOW YOUR DRIED CHILLIES! The little indian ones are too hot, you want bigger ones that you can actually eat as part of the dish, not pick out.
Koftas.
Get some wooden skewers and soak them in cold water for 15 minutes.
Put the minced beef in a bowl and add loads of chopped garlic, chilli and fresh coriander. Season with salt and pepper and add a little tumeric.
Using your hands, mould the mixture around the skewers and flatten out so they look like flat sausages.
Fry in a griddle pan
Eat with a salad and some lager.
Get some wooden skewers and soak them in cold water for 15 minutes.
Put the minced beef in a bowl and add loads of chopped garlic, chilli and fresh coriander. Season with salt and pepper and add a little tumeric.
Using your hands, mould the mixture around the skewers and flatten out so they look like flat sausages.
Fry in a griddle pan
Eat with a salad and some lager.
I'm not about to post every recipe, but I have a copy of this at home;
http://www.amazon.co.uk/Minced-Beef-Cook-Carole-Co...
Never used it... Might have to one of these days. Having mince tonight in the form of homemade burgers with chili and mozarella in the middle :P
http://www.amazon.co.uk/Minced-Beef-Cook-Carole-Co...
Never used it... Might have to one of these days. Having mince tonight in the form of homemade burgers with chili and mozarella in the middle :P
Flawed said:
After the great suggestions I got for Chicken thighs I thought I would try again, this time I have a kilo of mince beef waiting for some action and would like to step away from the obvious Spag bog, Cottage pie, Lasagne, Chili con carne. Can you recommend anything 
to try? 
Mix up the obvious ones a little, Lasagne made with chilli mince and topped with crushed nacho's is one of my favourites! (try topping normal lasagne with a bag of crushed smokey bacon crisps too) to try? Edited by AndyAudi on Wednesday 27th February 20:36
Beef empanadas
by Simon Rimmer from BBC food recipes. We have tried this before and its quite good (and different):
Ingredients
For the filling
1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
1 carrot, finely chopped
225g/8oz extra lean beef mince
1 tbsp tomato purée
¾ tsp ground cumin
1 tsp chilli powder
1 medium potato, peeled, cut into cubes
100ml/3½fl oz dark Mexican beer, brown ale or stout
salt and freshly ground black pepper
For the pastry
225g/8oz plain flour, plus extra for dusting
½ tsp turmeric
½ tsp chilli flakes
75g/3oz chilled butter, cut into cubes
pinch salt
50ml/2fl oz milk
1 free-range egg yolk
1 free-range egg, beaten
To serve
sweet chilli dipping sauce
Method
1. Heat the oil in a frying pan over a medium heat. Add the onion, garlic and carrot and fry until softened.
2. Add the mince and fry for 3-4 minutes, until golden-brown all over.
3. Add the tomato purée, cumin and chilli powder, stir well and cook for 3-4 minutes.
4. Add the potatoes and the beer and bring to the boil. Reduce the heat and simmer for 25 minutes, or until potatoes are cooked.
5. Remove from the heat and leave to cool.
6. For the pastry, place the flour, turmeric, chilli flakes, butter and salt into a food processor and pulse to a breadcrumb-like consistency.
7. Add the milk and egg yolk and pulse together until the mixture just comes together as a dough.
8. Turn the dough out onto a lightly floured work surface and knead for a few minutes, then wrap in cling film and transfer to the fridge to chill for an hour.
9. Preheat the oven to 200C/400F/Gas 6.
10. Roll the pastry out onto a lightly floured work surface and cut out 12 circles of 10cm/4in diameter.
11. Place a spoonful of the filling into the centre of each pastry circle.
12. Brush the edge of one half of each of the circles with some of the beaten egg, then fold over the other side and seal - make sure you don't trap any air inside.
13. Mark around the edges of the sealed pastry with the tines of a fork.
14. Place the empanadas onto a baking tray and transfer to the oven to cook for 10 minutes, or until the pastry is cooked and the filling is hot.
15. To serve, place the empanadas onto a large serving plate with sweet chilli dipping sauce in a bowl in the centre.
by Simon Rimmer from BBC food recipes. We have tried this before and its quite good (and different):
Ingredients
For the filling
1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
1 carrot, finely chopped
225g/8oz extra lean beef mince
1 tbsp tomato purée
¾ tsp ground cumin
1 tsp chilli powder
1 medium potato, peeled, cut into cubes
100ml/3½fl oz dark Mexican beer, brown ale or stout
salt and freshly ground black pepper
For the pastry
225g/8oz plain flour, plus extra for dusting
½ tsp turmeric
½ tsp chilli flakes
75g/3oz chilled butter, cut into cubes
pinch salt
50ml/2fl oz milk
1 free-range egg yolk
1 free-range egg, beaten
To serve
sweet chilli dipping sauce
Method
1. Heat the oil in a frying pan over a medium heat. Add the onion, garlic and carrot and fry until softened.
2. Add the mince and fry for 3-4 minutes, until golden-brown all over.
3. Add the tomato purée, cumin and chilli powder, stir well and cook for 3-4 minutes.
4. Add the potatoes and the beer and bring to the boil. Reduce the heat and simmer for 25 minutes, or until potatoes are cooked.
5. Remove from the heat and leave to cool.
6. For the pastry, place the flour, turmeric, chilli flakes, butter and salt into a food processor and pulse to a breadcrumb-like consistency.
7. Add the milk and egg yolk and pulse together until the mixture just comes together as a dough.
8. Turn the dough out onto a lightly floured work surface and knead for a few minutes, then wrap in cling film and transfer to the fridge to chill for an hour.
9. Preheat the oven to 200C/400F/Gas 6.
10. Roll the pastry out onto a lightly floured work surface and cut out 12 circles of 10cm/4in diameter.
11. Place a spoonful of the filling into the centre of each pastry circle.
12. Brush the edge of one half of each of the circles with some of the beaten egg, then fold over the other side and seal - make sure you don't trap any air inside.
13. Mark around the edges of the sealed pastry with the tines of a fork.
14. Place the empanadas onto a baking tray and transfer to the oven to cook for 10 minutes, or until the pastry is cooked and the filling is hot.
15. To serve, place the empanadas onto a large serving plate with sweet chilli dipping sauce in a bowl in the centre.
Arancini di Riso
Rice balls stuffed with minced beef etc then deep fried in breadcrumbs.
http://www.oreganofromitaly.com/recipes/arancini.h...
Rice balls stuffed with minced beef etc then deep fried in breadcrumbs.
http://www.oreganofromitaly.com/recipes/arancini.h...
Boboutie
I've just googled for a simple recipe, there are quite a few.
http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=...
Rissoles though I make mine from leftover roast beef.
I've just googled for a simple recipe, there are quite a few.
http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=...
Rissoles
though I make mine from leftover roast beef.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff