Minced Meat

blunomore

blunomore

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How do you prepare it?

I like to make a spicy curry out of it. Yes, what a surprise :D

Nice to add potatoes or other veggies, e.g. green beans or kidney beans, carrots, peas, any of those are good.

Serve with rice, roti or even tacos.
 
Burgers . . . big burgers.
 
frikadels with mash potato topped with spicy onion and tomato relish

frikadels on fresh fresh bread or rolls with sliced onion and chutney

spaghetti and spicy meatballs

left over curry on snackwich or in a toasty bunnychow.

Damn, now I'm hungry...
 
And of course spaghetti bolognaise, how could i forget my fave.
 
Brown onions, add mince and brown, add some spices like oreganum and salt and pepper maybe chilly, add finely chopped tomatoes, add tomatoe paste (for a more red colour), add some tomatoe sauce for taste, sweet chillie sauce. Eat with pasta, rice or on toast the next morning if there is some leftovers.

Mince is usually a "moer-by" dish for me. You can add almost anything to it and it would taste good. :)
 
Bolognese, burgers, meatballs, lasagne, steak tartare (but with actual minced steak then), tortillas, curried mince with tortillas/rotis/tacos/burritos/pita bread, cottage pie, savoury pies, sheek kebabs (if there's no lamb mince around), savoury pancakes, meatloaf, and chilli con carne.

Trick with cooking minced beef: cook it on a very high heat until it just starts to burn, one layer at a time. It initiates the mallard reaction in the meat which brings out the meaty flavours. Then simmer it for as many hours as possible. If your pan is too small or you don't cook it one layer at a time, then all it does is boil in its own juices - it never actually fries properly and therefore becomes insipid. And use a touch of worcestershire sauce or fish sauce - it doesn't flavour the dish but rather emphasises the umami flavours of meat...
 
i also like to rinse the mince under running water and strain in a collander (spl?), to make sure that it cooks separately and not in clumps.
 
Rinse in water!!!??? :eek:

Why not just break it up through your fingers when putting it in the pan? I prefer the different textures instead of a very fine, single texture mince. But that's just me...
 
DJK said:
Rinse in water!!!??? :eek:

Why not just break it up through your fingers when putting it in the pan? I prefer the different textures instead of a very fine, single texture mince. But that's just me...
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Yeah, sometimes you buy mince and it's got a lot of blood in it, which makes it smell funny. Prefer the finer texture, especially in bolognaise and for pizza topping, for curry I don't mind a coarser tecture.
 
I only buy extra lean mince and like to make meat balls, with bacon strips wrapped around.
 
porn$tar said:
Yeah, sometimes you buy mince and it's got a lot of blood in it, which makes it smell funny. Prefer the finer texture, especially in bolognaise and for pizza topping, for curry I don't mind a coarser tecture.
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The meat is drained of all the blood before being minced. If you're getting mince with blood in it then buy your mince elsewhere. If you're talking about the red juices that pool in the bottom of the tray, well that's normal and while it might be the remnants of the little blood left in the meat (if any), it's not bad for you nor does it affect the flavour much. There's no need to rinse it in water though - just drain the juice into the sink while holding the mince.. Juice begone!!!
 
lean mince for me, a little bit of fat is good and extra lean is more expensive. Why would they charge you more for less? Go figure.
 
DJK said:
If you're getting mince with blood in it then buy your mince elsewhere.
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i must admit, the "lots of blood" statement comes from when i still used to buy regular mince, since switching to lean, no more blood.

Good old fashioned boboti with yellow rice and roast potatoes is also good, might wanna stock up on the Rennies though before-hand tho.
 
Had chicken mince lasagna once. Very good.
 
blunomore said:
How do you prepare it?

I like to make a spicy curry out of it. Yes, what a surprise :D

Nice to add potatoes or other veggies, e.g. green beans or kidney beans, carrots, peas, any of those are good.

Serve with rice, roti or even tacos.
Click to expand...

Oooh - love it with baked beans.
Now Im lus for vetkoek:(
 
blunomore said:
I don't know if it still exists, but have you ever been to the Vetkoek Den in Parys (Free State:D) ?
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:eek: nope havent tried...havent even been to the Free state :eek:
Think I will just settle for vetkoek from PnP:D
 
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