Archive for the ‘Mince’ Category

Swedish Meatballs with Dill Mash (Rosemary Schrager)

September 19, 2017

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Scandi Meatballs with Cream Sauce (Rachel Allen)

April 23, 2017

Spicy Chilli with Green Beans (Tom Kerridge)

March 7, 2017

Simple Slow Cooker Chilli Con Carne (Simplybeingmum Blog)

November 14, 2016

Serves 4

900g or approx. 2lb of Beef Steak Mince ( I use extra lean)

2 x Medium Onions (chopped)

3 or 4 Garlic Cloves (pressed)

2 x Red Peppers (Chopped and seeds removed)

2 x Teaspoons of Ground Chilli Powder (I use hot but you may want to use mild)

1 x Teaspoon of Ground Cumin

2 x 400g Tins/Cartons or Chopped Tomatoes

1 x Tablespoon of Tomato Puree (I use double concentrate)

2 x Beef Stock Cubes (crumbled)

Black pepper (to your taste)

1 or 2 Tins of Red Kidney Beans (drained and rinsed thoroughly)

Instructions:

1. Add Mince, chopped Onion and pressed Garlic to a pan and lightly brown meat

2. Add the chopped Red Pepper, the Chilli Powder, Cumin and crumbled Beef Stock Cubes – Stir well!

3. Stir in the Chopped Tomatoes and Tomato Puree and bring to the boil

4. Pour the pan contents into the Slow Cooker and add the Red Kidney Beans and Black pepper

5. Ensure when you have added all ingredients that the cooker is no more than 2/3rds full

5. Stir well, place lid on and turn Slow Cooker to low

6.  Leave about 6 hours but you can easily leave longer, there is enough fluid within the pot so it will not burn, I leave approx. 8 hours.  Once cooked turn to warm and leave for up to 3 hours (please check your cooker’s instructions to check how long it can be left on warm as they can differ)

Simple Chilli Con Carne Slow Cooker Recipe

Bolognese Sauce (Mary Berry)

November 18, 2015

Bolognese Sauce (Mary Berry)

Cottage pie with Crushed Potato Topping (Mary Berry)

November 18, 2015

Cottage pie with Crushed Potato Topping (Mary Berry)

Cottage Pie

October 8, 2013

Cottage Pie

Lasagne

September 27, 2013

Lasagne

Norwegian Meatballs with Red Cabbage

September 24, 2013

Norwegian Meatballs with Red Cabbage

World’s Best Lasagna (John Chandler) Allrecipes.com

September 20, 2013

Original recipe makes 12 servings

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.